Posts Tagged “recipes”

Mothers Day Gin and Vodka Cocktails

Mothers Day  Gin and Vodka Cocktails

Mum’s the Word – favourite cocktails for Mother’s Day The co-founders and creators of Rock Rose Gin and Holy Grass Vodka, made by the Dunnet Bay Distillery, are celebrating Mother’s Day in style. The UK’s most northern mainland distillery is run by Claire Murray and Martin Murray, and they will be serving some deliciously thoughtful…

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Gin Cocktails for Mother’s Day with Brockmans

Gin Cocktails for Mother’s Day with Brockmans

Hampers and Gin Cocktails for Mother’s Day and Easter revels Mother’s Day: Sunday 14th March 20201; Easter Sunday: 4th April 2021 Celebrate Mother’s Day, Easter and the start of Spring with some delicious gin cocktails.  We bring you some ideas from Brockmans Gin which beautifully combine the botanicals from across the world that gives this…

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Frosted Sherry and Spice

Frosted Sherry and Spice

From Morrisons Frosted Sherry and Spice is a cooling  cocktail with a cinnamon twist. Ingredients 50ml Harveys Bristol Cream 50ml pressed apple juice a dash of ginger ale 1 cinnamon stick Method Pour the sherry into a highball glass filled with crushed ice. Add the apple juice and top with ginger ale. Stir with the…

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Caramel Toffee Apples

Caramel Toffee Apples

From Sainsbury’s Toffee Apples are a childhood favourite that’s a must-eat-treat at Halloween. Use a crunchy British-grown apple like a Braeburn or Falstaff. Serves: Makes 10 Preparation time: 10 Minutes Cooking time: 10 Minutes Cooling Time: 15   Ingredients 10 lolly sticks 10 British Braeburn apples, scrubbed to remove wax residue, and stalks removed 500g…

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Caramelised toffee walnut tarts with clotted cream

Caramelised toffee walnut tarts with clotted cream

From Delia Smith   These lovely toffee walnut tarts provide an elegant dish to end a meal. Tartlet cases are fiddly and time-consuming to make yourself so why not cheat with good-quality bought ones, available from most supermarkets.   Serves 4 Ingredients 4 M&S all-butter tartlet cases 110g walnut halves (or pieces) 4 rounded tbsp…

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Baking at the 20th Century Café

Baking at the 20th Century Café

Iconic European Desserts from Linzer Torte to Honey Cake This book can’t fail! Baking at the 20th Century Café: Iconic European Desserts from Linzer Torte to Honey Cake is the book for which many of us have been waiting. If food lovers have visited either Vienna, Budapest or Prague they would have had not only…

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From Mountain to Sea

From Mountain to Sea

Welsh chef Kate Probert, who runs a cookery school in Gower and previously won guidebook recognition for two much-loved Welsh restaurants, has released her first book. From Mountain to Sea is a perfect Christmas present for any Francophile or food lover. It contains a beautiful collection of French-inspired recipes, interspersed with stories of Kate’s life…

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Hawthorn’s Gin Helps Out

Hawthorn’s Gin Helps Out

Mix a cocktail, donate to charity – Hawthorn’s Gin helps out Ahoy there. It’s Hawthorn’s Gin Happy Hour A gin created from a recipe discovered in a Hampshire naval war hero’s diary, is inviting you to try some tantalising Autumn cocktail recipes. And as if discovering this multi-award-winning gin wasn’t enough, for every bottle you…

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Italy: The World Vegetarian

Italy: The World Vegetarian

Italy: The World Vegetarian is a vibrant volume penned by Christine Smallwood. It will delight vegetarians but, just as importantly, it will also be welcomed by lovers of Italian food of every kind. I confess! I am not a vegetarian and will likely never be one. I do, however, only eat meat a couple of…

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Gin cocktail

Gin cocktail

Gin Cocktails by Stuart Walton is perhaps the best quality and best priced gin cocktail book around. It’s from Lorenz Books who have a reputation for publishing good value books which one will actually use. Christmas will soon be with us and it’s probable that we will be staying home in small ‘bubbles’ this year….

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Roasted Bell Peppers Stuffed with Quinoa

Roasted Bell Peppers Stuffed with Quinoa

From Whole Foods Market   Serves 6   There will be looks of envy from the meat-eating crowd when you serve this colorful and delicious entrée of bell peppers stuffed with mushrooms, carrots, spinach, quinoa and cashews. For a beautiful presentation, choose a combination of green, red, orange and yellow bell peppers.   Ingredients 1…

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How to raise a loaf and fall in love with sourdough

How to raise a loaf and fall in love with sourdough

Has it something to do with the lockdown? Seems like everybody is baking and a few are showing off their latest sourdough loaf. There is no need to feel left behind as How to raise a loaf and fall in love with sourdough is a book penned to give assistance to the novice who might…

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Dishing it Up: The Story Behind Twenty Icons of French Food & Drink

Dishing it Up: The Story Behind Twenty Icons of French Food & Drink

Dishing it Up: The Story Behind Twenty Icons of French Food & Drink is by one of my favourite food writers. Paola Westbeek isn’t French, but she is a prolific and skilled writer on the subject. Food, like perfume, has the power to evoke memories, to comfort and console. Each family will have its favourite…

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Wild and Game for Valentine’s

Wild and Game for Valentine’s

No sooner has Christmas finished than it’s Valentine’s Day. Chocolates, flowers and even a diamond or two are all acceptable gifts, but how’s about dinner for two with a touch of the exotic? Wild and Game for Valentine’s could be the solution. Bastilla is a unique pie from Morocco. It’s traditionally made with pigeon, and…

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Pea Gnudi

Pea Gnudi

From BBC Food   Try this stripped down ravioli recipe by Simon Rimmer – classic gnudi is ravioli without the pasta casing.   Ingredients 225g/8oz peas, cooked, cooled, roughly chopped 500g/1lb 2oz ricotta, drained 1 tbsp freshly chopped mint 100g/3½oz parmesan 500g/1lb 2oz fine semolina extra virgin olive oil salt and freshly ground black pepper…

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Pan-fried Leeks with Sprouts, Whole Chestnuts & Sage

Pan-fried Leeks with Sprouts, Whole Chestnuts & Sage

From Sainsbury’s   Bring out the natural nutty flavour of sprouts with whole chestnuts, leeks and earthy sage.   Serves: 8 Preparation time: 5 Minutes Cooking time: 12 Minutes   Ingredients: 25g unsalted butter 1 tablespoon olive oil 10g fresh sage leaves, shredded, reserving 4 whole leaves to garnish 500g leeks, sliced thickly on the…

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Christmas Jerk Ham – recipe

Christmas Jerk Ham – recipe

Here’s something that is both traditional and exotic – ham, but vibrant, spicy and memorable, and sure to become a family favourite.   Ingredients: 3kg smoked gammon joint 4 cloves of garlic – crushed 3 Scotch Bonnet chillies (very hot, so try just one if you don’t like heat) 1 large onion – chopped 4…

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How to Drink Gin

How to Drink Gin

How to Drink Gin! That’s a curious name for a book, isn’t it? One would think it’s a simple process. Step 1 – Fill glass with gin. Step 2 – Throw head back and pour aforementioned beverage into open mouth. Step 3 – swallow. But there is much more to enjoying gin than that. How…

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My Winter Kitchen: Warming Recipes for the Coldest Month

My Winter Kitchen: Warming Recipes for the Coldest Month

What a great little book. My Winter Kitchen: Warming Recipes for the Coldest Months is a book for cooks. Its small format makes it ideal for the kitchen book-stand and that’s where it will live with pages smeared with sauce. I am working my way through each of these delicious recipes, which are written in…

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Brockmans gin book

Brockmans gin book

The Black Book of Gin Cocktails is by Brockmans who distil, in my opinion, one of the best gins … and there are a lot out there. This slim gift-quality book is black in both name and appearance. The black cover is embossed (or is it etched?) and that dusky theme continues inside with full-page…

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