Most of my drinks are fruit and juice-based here on the blog although I always make dairy smoothies at home they just don’t seem to have made it onto here!
Don’t worry, I’ll rectify that soon and also post a few more alcoholic ones too, if you’re interested.
They arrived in a beautiful brown cardboard box tied with a red ribbon. Baby Poppy helped me untie the ribbon and then I squealed with delight at its contents. Poppy stared at me blankly, a little freaked out by my sudden outburst.
“Lychee season is here!” I told her excitedly. “You’ve never tasted lychees, do you want to try one?” (more…)
My husband’s grandfather, George, was a bookie. He even won his house on a horse race – true story! His lovely wife, Marie, still lives in that house which is situated, naturally, right across the road from the race course. Now that’s living and breathing your profession!
I love looking at the beautiful old photographs of Marie in the super-stylish outfits she wore to the races. Somehow, women today just don’t look half as glamourous as the immaculately dressed women of that time in their gloves, hats and intricate frocks or matching twin sets. (more…)
This is a play on the American favourite sandwich combination of ‘peanut butter and jelly’ – in a liquid version. It’s super quick, super yummy and sure to super-charge you for the day!
Of course the ‘jelly’ element is actually what we call ‘jam’ here in Australia. ‘Jelly’ for us is ‘Jello’ for Americans. Confused yet? (more…)
I absolutely adore recipes that use ingredients in an innovative way so that nothing gets wasted. Take this pineapple cake for example.
The first step involves poaching fresh pineapple in a vanilla spiked sugar syrup and then adding the pineapple pieces to the cake batter. Most recipes would then tell you to discard the syrup or ‘keep for another use’ which I’m sure most people do not do! But this recipe uses that precious syrup to moisten the cake into a heavenly wet mouthful.
This alone is fantastic but what really got me itching to make this recipe (other than the fact that I had a ripe pineapple begging for it) was this small note that accompanied it: “The pineapple peel can be boiled for 20 minutes or so with some sugar and makes a delightful juice”.
What! What? What! Why have I not thought of, or heard of this before? I weep for all the pineapple skins in my life that have gone straight into the bin. I weep salty tears for them.
Enough crazy talk. Let’s get on with the recipes… (more…)
[Pomegranate & hibiscus champagne cocktail with spiced macadamia nuts]
The blogosphere is awash with recipes for pomegranate juice after a lot of us received free bottles of it. There’s been granita, tagine, cake, salad dressing and others. Do you think we can fit one more in? Oh OK then. (more…)