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This recipe is fairly simple, unlike eclairs, I've skipped the fondant top and gone for an altogether more messy chocolaty affair. Still puffy, crunchy and crisp though.
To go a bit educational on you: Instead of using a rising agents, the pastry relies on a high moisture content to let the steam puff up the pastry. So there you go, we like to learn here.
Yesterday I received a plea for some healthy food from a friend whose losing weight. I'm never one to let down a friend in n...
So the final winner was Strawberry Vodka. I made this batch months ago, and this bottle here is my last one left. A shame really as ...
This was a massive hit at Christmas, mostly because of the vintage looking bottles and the fact that it was homemade and tied up with pretty ribbons. They are also really nice, with a sweet aftertaste....
People ask how I come up with the recipes, and I'm pretty honest about the fact that most of them are flukes. But I came up with the idea for this after watching a man on telly make a really nice looking ginger beer and my thought processes lead me to make this recipe.
Trial and error also helped out. For instance - don't keep opening the top of your vodka jar. (It will never get boring holding a half gallon jar of vodka by the way, have fun with that) Flies & other bugs are very attracted to the smell of fermenting fruit in alcohol! Keep the lid on.
It's inexpensive to make as well.
However, you will need the following equipment. Half gallon jar screw top jar, a strainer (or muslin cloth), a funnel, some pretty glass bottles to store. Yes, they do need to be glass, sorry! If it's any help, I got mine off the internet for just under £1 a bottle. Though most cook-shops sell them too.
Ingredients you will need:
1 1/2 litres Vodka.
2 cans strawberries in light syrup.
200g Fresh Strawberries, mashed up with a squirt of honey.
500ml Cranberry Juice.
(yeah, it's a fun basket to take to the tills...)
First, pour the canned strawberries in a saucepan and warm slightly. DO NOT BOIL!!
You'll need to sterilise your glass jar before you can put anything in it. There are special tablet you can buy to do this, but I just rinse it out with warm water and then pop in the oven upside down on a really low temperature (gas mark 2 - 150°c)
Now, pour everything into the half gallon jar, including the warm strawberries in syrup. Screw the top on and give it a good shake for about five minutes. Then leave at room temperature, somewhere it won't get knocked off!
For at least twice a day for a week, you need to give it a good shake for a few minutes. Usually once in the morning and once in the evening will do. Try not to remove the lid, all sorts of things can get in there & affect the taste.
After a week, get your funnel, strainer & vodka mix. Pour the vodka from the jar into a very large clean jug through the strainer to get rid of the pulp, strawberries & excess bits. You might need to strain it a couple of times between a few jugs.
Next sterilse your glass bottles. (this mixture should make about 4 x 500ml bottles)
Pour the mixture into each glass evenly. Then pop them in the fridge to chill for a day. Now you can drink them whenever you like! You will need to shake them before serving.
For a lower alcohol content (or just a different drink), fill the glass a quarter full with the strawberry vodka, add a quarter cranberry juice and fill to the top with carbonated water. Stir (don't shake) and then serve!
I've taken into account that a few of you have requested a print file. I promise I'll get on with that, i just haven't the time at the moment.
Keep the feedback coming on the usual medias, it's brilliant to see people enjoying it!
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However, I was then shown a horrible documentary about how said chicken restaurant treated their chickens before they died & what they put in their delicious buckets to make people come back for more. I threw up after watching it and haven't touched another bucket again. Even though I still get cravings for it after 6 years away from it. I never tell people to go and watch that documentary, you'll feel like washing your mouth out with bleach, but I do advise that you try a different crispy chicken instead.
Like this recipe!
I spent years trying to recreate the chicken, but without their -ahem- magic toxic ingredient injected into it, I couldn't quite master it. Until I discovered polenta.
For those of you yet to stock your cupboard with a bag of polenta you are missing out. They is a lot you can do with it, including this recipe. Which is surprising filling, healthy & very tasty. I made it three times this weekend on various separate occasions, and it's gone down a treat every time.
I'm usually very protective of this recipe but what the hell, I'm going to share it because it's so darned nice & so much better for you. You can make it this way, or buy a pre-mixed seasoning mix from the supermarket. The best one to use is "chargrilled chicken" or "Cajun".
I serve mine with salad, chickpeas and some créme fraiche, but they really do just go with most things.
This recipe makes enough for two people.
For the chicken you will need:
2 large chicken breast sliced into smaller chunks.
2 tablespoons of Olive oil.
4 tablespoons dried uncooked polenta
2 heaped tablespoons of wholemeal flour
1 teaspoon salt
1 1/2 teaspoon smoked paprika
1 1/2 teaspoon dried Garlic Granules
2 teaspoons cracked black pepper
1 teaspoon dried oregano
1/4 teaspoon cayenne pepper
2 eggs beaten
Tablespoon Worcester sauce
First off, mix the flour, polenta & seasonings together thoroughly & lay out on a plate.
In a bowl beat the Worcester sauce and egg together before coating the small chunks of chicken in it. Make sure it's all covered. Individually coat the chicken by rolling it on the plate until it is completely covered with a thick coating of the mix and is dry.
Once all the pieces are evenly covered, pop the plate with the chicken on into the fridge to chill for 20 minutes.
In a large frying pan, heat the oil to a high temperature. Remove the chicken from the fridge and carefully place them spaced apart in the pan, making sure you wipe them in a small puddle of oil before resting them. Turn them often, making sure the sides are all cooked evenly. It should take about 10 minutes depending on the size of your chicken chunks.
The coating will start out a pale colour but will turn a lovely golden hue as it cooks. Chop the biggest chicken chunk in half to check it's cooked all the way through before serving, if you do it right, the chicken should hold in all the moisture & be very succulent. For extra crunch, add a tablespoon of chickpea flour to the mix at the beginning.