Indulge yourself this weekend with a sumptuous rich mocha!
50g Dark or Milk Chocolate
2 TSP Cocoa Powder
2 TSP Instant Coffee
Melt the chocolate by blasting it in the microwave, check every 30 seconds, so that it doesn’t burn. In a non stick pan, add the milk and instant coffee. Turn on the hob heat to medium and allow to simmer. Whilst the milky coffee is warming, dip the rim of the coffee cup into the melted chocolate and then into the cocoa power, tap off any excess powder and leave to one side. Add the remaining melted chocolate to the milk and stir with a whisk. Once the milky mocha has fully combined transfer to a jug, then pour into the chocolatey coffee cups. Sip the heavenly coffee in the company of your favourite person and comfort of your favourite blanket.
These are fantastic for the summer time but can be enjoyed all year round! All you need is 4 ingredients, a blender and some straws.
300ml of your favourite Rum
2 Table spoons of sugar syrup ( if you have none Honey is fine)
2 Lemons peeled and deseeded
4 cups of Ice
Serves | 4 cocktail glasses | 2 large cups
Tip the lemon, rum and sweetener into the blender. Blend until smooth then remove. In the empty blender, blend all of the ice. Blend to a smooth slush consistency, re-add the lemon mixture and whizz until completely combined. Pour into a glasses of your choice and enjoy!
Are you feeling run down or in need of something that will tantalise your taste buds?
A super quick and cheap alternative to the shop bought bottled smoothies.
3 Kiwi Fruit
1 Ripe Mango
1 or 2 Passion Fruit
500ml of Water or any left over Fruit Juice (apple is perfect)
You will need a Blender.
Peel, de-stone and scoop the fruit’s flesh away from its skin. Roughly chop and trow into the blender. Strain the juices from the passion fruit pulp if you don’t like the seeds, using a spoon and a fine sieve. Pop into a blender along with the other fruits. Add the water / fruit juice. Blend until you have reached the desired consistancy. If it is too thick continue to add juice or water.
Perfect for summer mornings.
If you don’t drink all of the smoothie, pour into ice lolly moulds and freeze for a fruity dessert!
So as some of you might be aware from following other E&T social networks, I have been travelling since mid January 2014. I have visited and explored Thailand, Cambodia, Vietnam and last but not least New Zealand. We will be living in New Zealand until early 2015. Here are a few pictures of my most memorable eats so far!
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
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.
For parties, pre drinks or even grown up’s ice cream and jelly. You can use variations of spirits and flavours for this recipe. I decided to use apple Sourz for that extra zing.
75ml Apple Sourz
1 sachet of powder jelly mix (I used lime)
3/4 of a pint of boiling water
Squeeze of lime
Add the sachet of jelly mix to a jug then fill with the boiling water to 3/4 of a pint. Stir until dissolved. Then add the spirit of choice, stir several times. Pour into shot glasses, shooters or mould of your choice and leave in the fridge to set. Will roughly take 40 mins to set. ENJOY!
Tip: try not to get booze crazy as the jelly will not set if you pour too much into the mix!
Our first Cocktail of Cocktail Friday is.. Drum roll please..
The oh so sophisticated Classic Martini
You will need
Handful of ice
10ml/1/2 fl oz Dry Vermouth
65ml/ 2 1/2fl oz Gin
Slice of Lemon Peel or Green Olive
Place the ice into a mixing glass, pour the vermouth over the ice and stir 6 times only, just to coat the ice with the vermouth. (This is just to take the edge off the alcohol and help make the drink rounded and smooth.)
Discard the vermouth, add the gin and stir 16-18 times – any more and it will dilute the drink, any less and the flavours won’t have fully married together
Pour into a Martini glass and garnish with either a lemon twist or an olive.