Snuggle up with a decadent cup of coffee this winter. Perfect in front of the fire or after a delicious dinner.
- 1 TSP of Coffee
- 3 TSPs of Sugar (i used brown)
- 50ml of Double cream
- 25ml of Whisky optional (i used Honey JD)
- Sprinkle of Cinnamon and Chocolate
- Boiling water
Add the coffee granules, sugar and whisky into the cup, fill with boiling water till there is just over an inch left below the rim. Stir until the coffee and sugar has completely dissolved. Stop the current of the liquid by dipping and holding the spoon in the coffee. Once the coffee is still, take a cold spoon and place it at a 45° angle so the that tip of the spoon is just touching the top of the coffee. Slowly pour the double cream over the back of the spoon. Keep pouring until the cream has filled to the top. Finish with sprinkling cinnamon and chocolate. Delicious served with shortbread.
Tip: You must put the amount or more of sugar in the coffee, otherwise the cream will not float.
Most people coil and go “Erghhh” when courgette’s are in topic of conversation for dinner.
Well here is a extremely simple recipe which will hopefully change your narrow courgette minds.
Serves 1 hungry person / 2 peckish people
- 1 large courgette
- 2 slices of nice fresh bread
- Extra virgin olive oil
- 1 large clove of garlic
Using a vegetable peeler continually peel the courgette until there is nothing left. You will end up with courgette ribbons. Bung them in a frying pan with a good douse of olive oil and the chopped garlic. Fry for 5 mins until just softened. Season well and top the bread with the courgette ribbons. And there you have it, a perfectly delicious dish that no one can complain about!
We all love popcorn. The smell, sound and taste of popcorn excites the senses. Popcorn gives a great sense of occasion. We mostly only ever eat popcorn when watching a film, which is pretty bizzar if you really think about it. With popcorn being so much cheaper to buy as kernels from the shops it seems ludacris to ever spend so much buying it at the cinema or in the nasty pre-seasoned packets. Why not make it ourselves.
Popcorn is cheap, VERY easy and fun to make.
You can flavour it with anything you like.
- Chilli Flakes
- Toothpaste, if you like..
The list is endless..
- 50g Popcorn Kernels
- TBSP of Oil
- Your chosen topping
Add the oil to the pan on a medium heat. Wait for a min till the oil gets hot. Add the kernels. Pop on the pan lid. Leave for 1 min, shaking the kernels in the pan every now and then. Once you hear the corn starting to pop, shake the pan back and forth constantly, but still keeping it on the heat. The temptation to take the lid of is irresistible, but keep it on otherwise boiling hot kernels will pop in your face before you know it. Once the sound of popping slows, add the flavour of choice and shake vigorously with the lid on so that they are all coated. Transfer to a big bowl. Scoff once cooled. 50g is the perfect amount for two. if you want to make more, do it in batches otherwise it will burn on the bottom and you will end up like this..
There it was sat at the back of the cupboard, shouting “Eat me, Eat me!”. Challenge accepted.
The nifty box of risotto rice is simple yet determined to impress. It’s a recipe that anyone can do but it is what you add that makes each risotto recipe different. It’s cheap, healthy(ish), italian, hearty and yummy. Whats not to love?
- 320g Risotto Rice
- 1 Chopped Onion
- 1 Litre of boiling Chicken/Fish Stock
- 1 Glass of Dry White Wine
- 50g Butter
- 2 Cloves of Garlic
- Grated Parmesan (to personal taste)
- 50g of Peas (I used frozen)
- 2 Salmon Fillets (flaked/chopped)
- 1/2 Lemon (zest and juice)
- Bunch of fresh rocket
Fry off the chopped onion and garlic in the butter until softened. Add the risotto rice and stir constantly for 5 mins until the rice starts to turn transparent. Pour in the white wine and cook off until evaporated. Pour in a 3rd of the boiling stock and stir. Leave for a few mins. Add more stock when necessary. Continue process for 20 mins. Test the bite of the risotto. If to liking, add the salmon and peas. Stir until salmon is cooked through. Add the parmesan, the lemon juice and zest.
You should have a silky and creamy risotto. Finish off with a good douse of crack black pepper and rocket on top.
Serves 4 | 40mins
Sweet, Spicy and Fragrant.
This Thai Prawn Noodle broth is comforting and fresh. Perfect all year round.
- 3 nests of Noodles
- 250g of Prawns
- 1 tin of Coconut milk
- 2 large TBSP of Thai Green Curry Paste
- 5 Spring Onions
- 2 Chillies
- 2 Carrots Julienned
- 2 handfulls of Chopped Chestnut Mushrooms
- 100g Baby Corn
- 100g of Mangetout or Sugar snap peas
- 250ml of Hot water
Fry off the thai green curry paste in a deep pan for one minute. Add the vegetables and stir fry for 5 mins until soft. Thoroughly shake the coconut milk in the tin then add to the pan. Add the water and bring to the boil, then turn to a simmer. Add the nests of noodles. Allow to soften and break up. Add half of the chopped spring onions. Tip in the prawns and cook for 7 mins. Once the prawns are cooked through, transfer to bowls. Sprinkle the chillies and remaining spring onion, then scoff!
Scrummy Yummy Hummus
This recipe makes a load of hummus in minutes.
Far better than shop bought (and that stuff is nice!)
- Can of Chick Peas *Drained
- Olive oil, Approx 3 TBSP. (I used basil infused oil)
- Large table spoon of Tahini or Smooth Peanut Butter (I used PB)
- 2 Cloves of garlic
- Salt to taste
- 1/2 TBSP of Ground Cumin
- Few shakes of Chilli Flakes or Paprika
- Squeeze of lime (optional)
Bung all the ingredients into the food processor. Blitz until your desired consistency. Add more oil if you want it smoother. All Done! Will keep for 3 days, if it lasts that long!
Enjoy with toasted pita, carrot sticks or celery.
Late night thought of Food. That’s Food for thought.
C IS FOR COOKIE
Here is one for the ‘kids’. Sticking to this recipe will never fail you.
15 minutes of your time for 15 heavenly cookies.
125g Soft Butter
100g Brown Sugar
1 Medium Egg
125g Caster Sugar
200g Self Raising Flour
50g Ground Almonds
1 TBSP of Vanilla Extract
1/2 TSP Salt
200g of White Chocolate
Handful of Flaked Almonds
Pre heat the oven to 180C or Gas Mark 4. Cream the sugar and butter together. In a separate bowl whisk the egg and vanilla together. Add the egg mixture to the butter and sugar. Beat till smooth. Stir in the ground almonds. Then sift in the self raising flour. Stir until a thick pasty cookie dough texture. Chuck in the chocolate chips if using. I prefer chopped chocolate for larger chunks! Grab the dough and roll into walnut sized balls. Squish into small disks. Don’t stretch the dough out too much, as the cookies will expand in the oven. Put on to a greaseproof paper, approx 5 cm apart. Decorate with the almond flakes. Bake for 8 – 10 mins. Leave on the tray for a few mins to harden then transfer to a wire rack. Once cooled, gobble up or store in an airtight container.
Its a gorgeous day here in Bristol! Not only is it gorgeous, its also Friday! Here is an adult Slushie to get your weekend started!
This mix can be made with almost any spirit and mixer! I used Honey Jack Daniels and Cola because its so darn delicious!
250ml / 1Cup of Cola
50ml / 4Tbsp of Whisky
Stir the mixture in a jug. Pour into an ice tray. Wait till set. Bung in the blender and add to glass of your choice!
The beauty of this is that you can make it days in advance if you know you have friends coming round.
Tip: Stick to the quantities otherwise the alcohol wont set.