I’m not sure if you’ve ever been in the designated driver situation where you end up at a soiree and the host assumes that the only guests not drinking alcohol are children? As much as I like Um Bongo it’s always a little embarrassing to reach the end of the carton and make that loud, conspicuous slurping noise while in the middle of a conversation. Down with this I say and hooray for the now bursting market that is adult soft drinks and cordials. I’m not sure why but all the ready-made ‘adult’ soft drinks available used to be either apple orientated or have grape juice in. I am really not a fan of grape juice; maybe because it tastes artificial to me and not at all like grapes. Not to worry though as this Rhubarb, Rosehip and Lime Fizz is a corker of a soft drink.
Blackcurrant and Liquorice Lemonade
Ingredients
You will need (per glass):
- Mr Fitzpatricks Blackcurrant and Liquorice Cordial
- Lemonade
- Fresh lemon juice
Method
This isn’t a complicated one to make but again it’s all about personal preferences. Add some cordial to the glass as much or as little as you like then top up with lemonade. Squeeze in a few drops fresh lemon juice to give it some tang.
I think the colour is fantastic; a lovely dark purpley brown. The fresh lemon juice added a freshness to cut through the rich liquorice and distinctive blackcurrant. I am a fan of a bit of fizz too so I really liked this flavour combination. This is very much an evening drink; a long one to have with a book or a good film.
Thanks to Mr Fitzpatricks for the samples. All opinions expressed are my own.
Sloe Gin and Tonic with Elderflower and Apple
Ingredients
You will need (per glass):
- 50ml sloe gin (to make your own see recipe here)
- 1/2 cap full Mr Fitzpatricks Elderflower and Bramley Apple Cordial
- Tonic
- Juice 1 lime
- Caster sugar
Method
I was going the whole hog with this one, sugar crusting on the edge and everything. It’s easier to make the cocktail in another receptacle and then pour it into the sugar encrusted glass; much less risk of dribbling and dissolving. Start by squeezing the lime juice onto a small plate and putting a thin layer of caster sugar on another plate. Dip the rim of each glass into the lime juice and then into the sugar so you form a rather pretty (sweet and sour) edge to the glass. Mix together the sloe gin, cordial and tonic in a jug and then pour into the prepared glasses.
Hot Blood Tonic with Orange
Ingredients
You will need (per glass):
- Blood Tonic
- Hot water
- 1 small orange
Method
With the exception of water (and even then maybe not) people are very particular about how they like their beverages; strong, hot, milk in after and many other variations can enhance or upset our enjoyment of a drink. When it comes to making this concoction it is all about how strong you like it. For this unbelievably simple drink just dilute the Blood Tonic with hot water, squeeze in a little orange juice and then top with a slice of orange.
Chard and Smoked Bacon Open Lasagne with Basil Oil
Ingredients
You will need (for two):
- 8-10 rashers smoked streaky bacon
- 1 head chard
- 2 large garlic cloves
- 250ml crème fraîche
- Salt and pepper
- 3 sheets fresh lasagne
- Small handful basil
- Extra virgin olive oil
- Small handful Parmesan
Method
Start by cutting the bacon into small strips and put into a frying pan with a little oil. Get the bacon frying while you prepare the chard.
Strip the chard leaves away from the stalks and put in to two separate piles. Slice the chard stalks to roughly the same size as the bacon and shred the leaves.
When the bacon is turning golden brown add the chard stalks to the pan and fry for a few minutes until the stalks have softened. Crush in the garlic and then add the chard leaves. Fry for another minute or so until the leaves have started to wilt and then add the crème fraîche, plenty of pepper and a little salt. Keep cooking this, stirring occasionally, until you have a thick sauce.
Spelt and Dark Chocolate Pancakes with Yoghurt and Honey
Ingredients
You will need (for around 16 pancakes):
- 200g spelt flour
- 2 tsp baking powder
- 40g caster sugar
- 20g melted butter, plus extra for cooking
- 1 egg
- 275ml milk
- 40g dark chocolate chips
- Yoghurt with honey to serve
Method
Start by sieving the flour, baking powder and sugar into a large bowl.
In a separate bowl mix together the melted butter, egg and milk until well combined. Stir the egg mixture into the flour mixture and add the chocolate chips. Give everything a good stir to make sure it is well incorporated.
Heat a little knob of butter in a frying pan until it just starts to foam and then drop the pancake mixture in using around 2 tbsp of the batter for each pancake.
Fry the pancakes until they are golden brown before flipping them over and cooking the other side. Don’t be tempted to flip too early as you could end up with miserable looking pancake.
Coconut Yoghurt Panna Cotta with Passion Fruit
I find I get a craving for tropical flavours this time of year; pineapple, mango, dragon fruit and such but it’s a bit of a bore to just eat it raw.
I have been enjoying a coconut yoghurt with banana for breakfast but I wanted to make something creative with it. I do like yoghurt on its own but I think it gives a great flavour to icings, ice creams and other desserts. I like the tang and interest it brings and so it was high time I got my Hawaiian shirt on to start making a delectable panna cotta.
Double Sausage, Cheese and Egg Muffin
Ingredients
You will need (for two):
- 4 cumberland burgers
- 2 eggs
- 2 thick slices of mild cheddar cheese
- 2 muffins
Method
I was lucky to be able to get these cumberland burgers from the farmers’ market and without them it wouldn’t have been the same. I reckon you could make cumberland burgers if you can’t get them by squeezing the sausage meat out of some nice sausages and making burger shapes.
Start by frying the burgers until brown on the outside and cooked through. Meanwhile get another pan on the heat to fry the egg in. I fried my egg inside an upside down pastry cutter so it was the same size as the muffin. Maybe a bit unnecessary but I didn’t want odd shaped egg white hanging out of my muffin; it would have ruined the effect! When the egg is almost ready and the yolk still gooey get the muffins toasting.
Banoffee and Chocolate Chelsea Buns
I have wanted to try making an enriched dough for a while so this was a perfect excuse. Mix together the flour, caster sugar and yeast in a bowl or mixer. Make a well in the centre and add the warm milk, egg and butter. Turn the mixer on or start to mix with your hands. Once mixed, knead the dough until it is nice and stretchy. Cover and leave in a warm place for 45-60 minutes or until doubled in size.
Remove the dough from the bowl and knock some of the air out. Divide the dough into two pieces and roll each piece out into a long rectangle. As you can see from the above picture an actual rectangle was hard for me to achieve but a bit of a jaunty angle here and there never harmed anyone. Spread a few spoons of the dulche de leche along the bottom two thirds of the long edge of the dough. Take half the banana and squeeze this onto the caramel towards the bottom edge of the dough. Top with half the chocolate chips.
Homemade Burgers with Kohlrabi Coleslaw
You will need (for two):
250g beef mince
1 medium onion
A splash of Worcestershire sauce
2 small carrots
1 small kohlrabi
Mayonnaise
Salt and pepper
Burger accessories like cheese, lettuce, buns etc.
Start by making the burgers. Finely chop the onion and add about a third of it to a bowl with the mince, Worcestershire sauce and some salt and pepper. Squeeze all of this together with your hands until well mixed and then form into burger shapes. Fry the burgers in a little oil until cooked.
While the burgers are cooking put the rest of the onion into another bowl and peel and chop the carrots and kohlrabi to the same size as the onion. Stir all of the vegetables together in the bowl with a good dollop of mayonnaise and a little salt and pepper.
When the burgers are almost ready I like to add a thick slice of cheese while they’re still in the pan so it starts to melt. Assemble your burger how you see fit; I would always opt for plentiful gherkins.
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