Thursday, June 20, 2013

Summery Sodas & Sundaes!

Summery Sodas & Sundaes are a great way to slurp away the summer..... they make very easy desserts and can be great fun to make with as many variations as you can imagine!!  If you are on a self catering holiday with kids you can have a lot of fun competing for who makes the best sundae. 

Sugar Stock Syrup

480g /1lb sugar
600m/1pt of water

Pop the sugar and water into a large pot, bring to the boil stirring until the sugar has dissolved into the water.  Allow to cool pop into a sterilized jar/bottle and store in the fridge until needed...

Rhubarb & Strawberry Lemonade

3 stalks of rhubarb chopped
6 cups of stock syrup 
5 cups of strawberries, remove stem & crush
½ cup of fresh lemon juice

Bring rhubarb, stock syrup to the boil, remove from the heat and stir in strawberries, cool for about 30 mins.

Press mixture through a fine sieve, pop in the fridge to chill, stir in lemon juice and serve with ice ..

Traditional Lemonade

2 lemons juiced
1 orange juiced
50ml/8floz of Sugar stock syrup
750ml/ 1pint of cold water
10 ice cubes

1. Juice the lemons & limes, pop into a large jug
2. Pour over the water and stock syrup – stir really well
3. Pop in the ice cubes

Variations...
  • Add 6 sprigs of fresh mint – for a Mojito lemonade
  • Add 4 sprigs of lemon balm or verbena
  • Lemon & Lime Lemonade - Substitute the orange for 2 limes and check for taste as you may need a little more stock syrup
  • Pop a scoop of vanilla ice cream into a tall glass and top with lemonade for a light sundae....

This is so refreshing and fun to make....


Knickerbocker Glory 

The quintessential ice cream sundae, that dates back to the 1930’s.
To begin with you need, a tall glass, long spoons and some straws...

Fresh fruit salad
Strawberry coulis
Vanilla Ice cream
Strawberry Ice Cream 
1 tbls of fresh cream pp
Ice Cream Wafers

In a tall glass dribble some strawberry coulis and let it run down the side of the glass. Pop a spoon of fresh fruit salad in the bottom, top with 1 scoop of ice cream add another layer of fresh fruit salad and a drizzle of strawberry coulis, continue until you have reached the top of the glass.
Decorate with whipped cream and drizzle of strawberry coulis with wafers.

Eton Mess

Isnt really a sundae, it comes from Eton College in the UK and began about the 1930’s where Mixed strawberries & cream was served in glasses at the annual cricket match, meringues were an addition later.  I’ve made lots of variations of Eton Mess’s over the years, but this is my favourite one.. 

1 punnet of raspberries
1 small carton of cream
1 tub of mascarpone cream
4 meringue nests 

Mix the mascarpone & cream together until smooth, add 2/3rds of raspberries and mix until smoothish, break the meringues into bite sized pieces and combine with the cream mixture.  Pop in the remainder of the raspberries and mix gently. Spoon the mixture into cocktail glasses.


Triple Choc Sundae 

Chocolate Ice cream
Chocolate brownie cut into bite sized pieces
Or mini chocolate chip cookies
Chocolate sauce

Layer the ingredients into a tall glass and enjoy!!

Remember Cola or Orange Floats

2 scoops of vanilla ice cream into a glass
Top up with cola or orange

Add 2 long straws – stir, sip & Enjoy!!

Friday, June 14, 2013

Tapas - easy Spanish entertainment!

Tapas are an integral part of Spanish lifestyle, and form a focal point for every community in Spain.

Tapas, according to an old Spanish story, originated from a slice of cured ham was thrown over a glass of sherry to keep out the flies!   The tradition was called Tapas which means lids or covers.

Closer to home Tapas are a great way to entertain… informally with a group of friends or family….

A lovely way to spend an afternoon or evening!


Stuffed Cherry Tomatoes 

Slice the tops from the tomatoes, hollow out and discard the seeds. Turn upside down on a paper towel for a few mins to drain.  Mix equal amounts of goats cheese & ricotta cheese, with finely chopped prosciutto or Serrano ham.  Spoon into the tomatoes and pop into the fridge until you are ready to eat.


Grilled peppers on French bread 

Cut 1 red pepper in half remove seeds & membrane, Drizzle with olive oil and pop on the bbq or under the grill for a few mins, until the skins have blackened.  Pop into a plastic bag, cool for a few mins, & the skins will simply peel off.  Thinly slice the pepper, add ¼ teaspoon of balsamic vinegar.  Pop onto slices of French bread.

Manchego cheese is delicious Spanish Sheep’s cheese, cut into cubes and pop onto cocktail sticks with grilled red pepper.

Chorizo Sausage rounds baked or fried until beginning to crisp & served with crusty bread.

Serrano ham slices rolled-  pop on  a cocktail stick with a little melon.


Toppings for Ciabatta/ French or Sourdough bread:

Slice the bread in 1cm slices drizzle with olive oil and bake or grill until golden on both sides...

Rocket & Feta on French Bread Slices drizzled with olive oil.
Smoked Salmon, cream cheese, lemon juice & capers
Fried mushrooms, crumbled goats cheese, flat leaf parsley
Egg mayonnaise with chives 
Tomatoes mixed with finely shredded basil & a drizzle of olive oil.
Chorizo sausage, grilled red pepper & flat leaf parsley
Thinly sliced grilled red, yellow & orange peppers, finely chopped garlic & olive oil


Salted fried almonds

2 handfuls of peeled almonds
2 tbsp olive oil
Seasalt
  1. Heat the oil in a pan
  2. Pop the almonds onto the pan and move them around the pan constantly for about 1 min or until browned
  3. Remove from the pan place on kitchen paper .. to remove excess oil.
  4. Pop into a bowl and scatter liberally with seasalt

Quick Patatas Bravas

3 potatoes
1 finely chopped onion
1 red chilli pepper
1 clove of garlic
2 cups of pasata – sieved tomatoes 
1 teasp of sugar
½ glass of white wine
Salt & black pepper

  1. Saute the onion in a pan with olive oil for about 5 mins then tip in the garlic & chilli and continue to cook for about 5 mins.
  2. Pop the pasata into the pan with the wine, bring  to the boil then simmer for 15 mins.  
  3. Season with salt, pepper and the sugar.
  4. Chop the potatoes into bite sized cubes place on a baking tray coating them in olive oil
  5. Pop into the oven for 15 mins @ 200 or until cooked.
  6. Transfer to a serving bowl and pour warm sauce over the potatoes.

The sauce will keep in a sealed container once in the fridge for 2 weeks.


King prawns in garlic & sherry

12 king prawns (fresh if available)
3 tablespoons of olive oil
2 tsp garlic crushed
2 tsp paprika
2 tablespoons of sherry
Lemon or lime wedges to serve

Heat the oil on a non stick pan, toss in the garlic,  & sherry, cook for 2 mins the add paprika stir & then pop the on prawns, cook for 5 mins or until turned in colour for 1 min…
Transfer to a plate and garnish with lemon or lime wedges.


Goats cheese with tarragon & garlic marinade

3 thickish slices of goats cheese
250ml olive oil
1 bunch of tarragon chopped 
4 cloves of garlic
1 tablespoon of black peppercorns

1. Leave the rind on the goats cheese and chop into bite sized chunks.
2. mix together all the ingredients for the marinade and pour over the cheese. 
3. Leave to marinade for at least two hours.  
4. Use cocktail sticks to spike the cubes when serving.