cool me down – serving suggestions for trio of infused vodkas

So you’ve made your infused vodkas – how do you enjoy them? Also, share any ideas in the comments below. For links to the infused recipes click on the name: Vanilla infused vodka Raspberry infused vodka Limoncello simple serving suggestions They are all tasty as a shot on their own. This allows you to the…

Vanilla Morrison – vanilla infused vodka

Will make excellent home-made Christmas presents, as well as a tasty home-made treat. This is part of a few posts on infused spirits you can make at home. Make a few of them to bottle into 60-100 ml bottles as small gifts. Cass and I are making a few different flavours and giving with a 700 ml…

Chuck Berry – raspberry infused vodka

Will make a tasty home-made treat. Great as a Christmas gift. This is part of a few posts on infused spirits you can make at home. Make a few of them to bottle into 60-100 ml bottles as small gifts. Cass and I are making a few different flavours and giving with a 700 ml bottle…

should I stay or should I limoncello?

Will make excellent home-made Christmas presents. This is a start of a few blog posts on flavoured spirits. Cass made these about 6 weeks ago. At Christmas we give home made presents and I thought little bottles of these would be good ones to add. So we are in the process of making this week…

pesto on my mind…again…

Not a basil pesto fan? Scroll down for a link to home-made pasta and another idea for a simple sauce recipe. I found pasta terribly difficult to photograph. I had a few ideas in mind from bloggers and food magazines I had seen, but really struggled with the composition to make the pasta look nice….

pannacotta del luna – lavender & yoghurt panna cotta

This recipe was a bit of fun to make, plate and photograph. The tartness of the yoghurt in the pannacotta brings out the lavender flavour. Quantities for the pannacotta are from a yoghurt pannacotta in Bill Granger’s Best of Bill. I have added lavender to the recipe, as well as the granita and berries. Cass…

aioli day and aioli night – homemade preserved lemon aioli

Preserved lemon aioli The preserved lemon through the aioli is a nice touch and something different. I really like the taste of the diced bits of the lemon. 2 whole eggs – using whole eggs makes it lighter than just the yolks. But I also make with 1 whole egg and 1 yolk sometimes. 1 med-large…

sultans of squid – salt and szechuan pepper squid

The end result is delicate squid. It is a light batter so the dish is not heavy with oil and the batter stays crisp and gives a good texture. Make with preserved lemon aioli – the two go hand in hand. After watching an episode of Nigella and seeing her make some fried squid and then…

oh! dahling #2 – yellow or red? dahl

This is a yummy, healthy, quick and easy dinner to make during the working week. The fact that you make quite a bit means there are guaranteed leftovers for lunch. If you have a larger family, it’s easy to double. It is the recipe for the dahl that I wanted to make last week but…

I got burned – lavender crème brûlée

This is a little spin on a traditional tasting crème brûlée. The lavender complements the vanilla well and adds another dimension to the custard. This recipe is a set in the fridge one. I have made crème brûlée baked in the oven in a bain marie and set in the fridge. I’ve had success with…

preservin’ the night away

It is worthwhile to make preserved lemons at home. They are quick, easy and much cheaper than how you buy. These lemons are ready after 2 months. Once ready, to use in cooking, you only need the rind. Use a knife to take out the flesh, discard, and give the skin a quick wash with…