Resolutions.

Okay, so yesterday was the year anniversary of Josh and myself leaving the UK for our 11month trip through Asia and working in New Zealand. We are back! As you can tell, my beloved blog has been highly neglected over the year, which is due to good reason to the fact of: lack of facilities, lack of food that isn’t noodles, and sometimes we were in the middle of nowhere without any internet access (the lack of internet was greatly welcomed at times).

Yes, I know its late for new years resolutions but this whole new year is a whole new adventure and i want to bring you guys and my blog with it. I am not setting myself high expectations, but a promise i will commit my time and foodie thoughts to you guys and this blog!

Without any further blabbing, roll on the recipes..

Bitter Chocolate Orange Peels

This recipe is so easy and so simple.

Wrap up and give as edible presents or for an unconventional chocolate snack!

Chocolate Orange

Ingredients

  • 2 Large thick orange peels (I used Jaffa)
  • 250g Caster Sugar
  • 100g Dark Chocolate

You can cut your peel however you like. I would suggest that it is no bigger than your thumb. Remove any remaining pith on the peel with a sharp knife or peeler. Pop the peel into a heatproof bowl and cover with boiling water. Let the peel soak for 5 mins. Drain then repeat once more. In a pan add 250ml of water and the caster sugar. Allow the sugar to dissolve and then add the orange peel. Leave to simmer for 10 mins. Remove the peel from the pan and leave to dry over night. Once dried completely, in a bowl melt the chocolate. Dip the orange into the melted chocolate and then rest on greaseproof paper until the chocolate has hardened. There you have it.. Delicious chocolate orange.

Keep in an airtight container for up to 1 week.

Cranberry & Chocolate Oat Cookies

C IS FOR COOKIE!

A very tempting, sweet and comforting cookie.

COOOOOOKIE

Ingredients

  • 175 g Flour
  • 100g Rolled Oats
  • 200g Butter
  • 100ml Golden syrup
  • Large handful of Dried Cranberries
  • 100g Chocolate of choice (i used milk)

Pre-heat the oven to 200C fan/ Gas mark 6. Add the flour, rolled oats and cranberries to a bowl and mix. In a pan heat the golden syrup and butter. Stir until combined, do not boil. Allow to cool. Pour the syrup mixture into they dry ingredients. When mixing you might need to use your hands so it holds together. Once the mixture is complete and is a dough like consistency, roll into balls then flatten. Pop them onto a baking tray and leave in the fridge for 5 to 10 mins. Once the time is up, remove from the fridge and straight to the oven. Cook for around 15 mins until golden brown. Allow to cool. Melt the chocolate and drizzle over the cookies. When the chocolate has set.. dig in!

Lavender Meringues

Perfect as a summer dessert or for afternoon tea with loved ones.

Lavender Meringues

Ingredients

  • 115g Caster Sugar
  • 115g Icing Sugar
  • 4 Large Eggs, yolks removed
  • 1 TSP of Purple food colouring
  • Half a handful of Lavender buds/flowers
  • Double cream (for the filling)

Pre-heat theย oven to – fan 100C, conventional 110C and gas mark 1โ„4. Tip all of the egg whites into a clean cool bowl. Whisk the eggs on a medium setting until they are soft and fluffy. They should form a soft peak. Continue to whisk at a faster setting, whilst slowly adding the caster sugar a tbsp at a time and all of the food dye. Be careful to not over whisk as it can lose volume. Once all of the sugar and food dye has been added the eggs should look soft, thick and sticky like marshmallow..yum! Sift in the icing sugar a 1/3 at a time and tip in half of the lavender. Stir gently with a large metal/rubber spoon. Once all of the icing sugar as been mixed in it should look like shiny velvety goodness! Either pipe or dollop onto a lined baking tray. For desserts make the meringues bigger. For afternoon tea bite size meringues make them as large as a ยฃ2 coin. Don’t forget that they expand in the oven!! To finish, sprinkle a few lavender buds onto the meringues. Bake in the oven for around an hour and a half until crisp. Leave to cool then sandwich together with softly whipped double cream.

Of course with any recipe, if you are using any fresh produce from your garden avoid consuming if you have used any chemicals i.e. insect repellent.

Lavender Meringues

 

Thailand, Cambodia, Vietnam and New Zealand.. Food wonders of the world

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!

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