You might have caught on that I like a good cheat recipe or a tip! It makes me feel like I’m beating the system :) Maximum results with minimum effort.
Warning: If you’re a coffee enthusiast you might want to stop reading now.
We don’t own a fancy espresso machine with milk frothers and all.. and to be honest it would probably get used twice a year so there’s no need for us to own one anyway. But every now and then I get a hankering for a good milky frothy coffee, and usually at a point when it would take serious effort to go out and get one from a coffee shop.
So I discovered a way of making super silky smooth foamy drinks at home – with the help of a cafetiere/french press.
All I do is make my coffee a bit stronger than usual – either just in our Chemex or, if we have espresso, in our stove top pan.
Then I heat up milk in the microwave (remember it doubles in size when frothing so you only need about 1/3 mug) until nice and hot (not burned though!)
After this I pour the milk in the Cafetiere and pump it few times (try not to do it too briskly otherwise the milk will squirt out of the pouring bit) until I have the right amount of foam. Dead easy.
Good way to have a nice frothy coffee at home without any expensive machinery!
This is another one in the cuckoo health kick series that I’m still plodding along with (with varying success).
After the success of the two ingredient pancakes I decided to give this one ingredient “ice cream” a go. It’s not officially ice cream, it’s frozen-banana-blended-like-crazy-until-it-looks-like-Mr-Whippy. If the real stuff isn’t available or too calorific this is a good alternative!
All you have to do is slice a banana or two and put in the freezer (we had three bananas between two people and the portions were pretty huge – I reckon one banana per person is best). Once frozen, pop the slices in a blender (and add a touch of milk or water just to help the blender along a bit). Now the world is your oyster – you can add coco powder (I added 1 tbsp), peanut butter (I did this but reckon it’s better without), chocolate spread or just have it as it is.
(Excuse my half melted final product, I took my sweet time taking a photo of it).
It’s yummy and dairy free (that is if you don’t add the splash of milk).
I’ve got spring on the brain. I’m so ready for the sun to start warming these cold bones, however, the weather hasn’t quite co-operated with me yet – C O M E O N S P R I N G!
So while we’re waiting I thought I’d share an alternative for the easy weeknight favourite that is pesto pasta. It’s not possible to make this yet in the northern hemisphere, but it’s worth a wait. You see, this pesto is not made with basil, but with nettles. Yes, those stingy little devils that everyone hates.
But try them in a pesto and you might just change your mind about them! Added bonus is that nettles are packed with all sorts of goodness and taste brilliant in a pesto.
I got the recipe from this website.
So when the sun starts to warm us up and you see those little buggers raising their stingy heads – pick them up (the younger the better apparently), boil and smash into a tasty dinner! (oh, maybe just avoid the ones near sidewalks… other wise you might have dog wee as an added flavour…)
Just remember your gloves, oh and don’t go picking wearing flip flops (proving once again that i’m never practical with footwear).
The week before Christmas, I was awoken by the Hub, proclaiming an elongated and loud ‘Yesssssssssssss’ as he ripped open a packet that had just been delivered. Curious about what could illicit such delight from the man who is rather sedate any time before 2pm, I came out to find sitting him with some beautifully handprinted, handwrapped chocolate bars from craft chocolate makers: The Mast Brothers.
Not only does this bean to bar chocolate look beautiful, but is delicious in a dark, strong way (not, however, for the milk chocolate lover, our 5 year old nephew declared it was ‘poison)’. It is so rich that a tiny square will do, so our collection is lasting us a long time and thus far the winner in our house is the sea salt and Almond bar, salty, sweet, crunchy, rich bitter, bright all in a taste.
However, I am as taken by the story of these two Brooklyn based chocolate makers and their great love for their craft, as much as I am taken with the flavour of the chocolate. Watching this video, leaves me inspired by the wonder, enthusiasm, joy & fascination of these bearded brothers for what they have given themselves to – it seems so full of delight it almost looks like playing. I reckon I can taste that in every bite!
If you are lucky enough in be in Brooklyn, you can pop along to their factory shop, but for those of us separated by the sea, you can find some over here:
“Enthusiasm is one of the most powerful engines of success. When you do a thing, do it with all your might. Put your whole soul into it. Stamp it with your own personality. Be active, be energetic, be enthusiastic and faithful, and you will accomplish your object. Nothing great was ever achieved without enthusiasm.” Emerson
It’s been a week of Autumnal Make, Do, Mends this week at Tracks, Pumpkin Beer Keg (AMAZING), homemade granola (DELISH!) and here is another fun one!
My housemate Joseph turned 24 yesterday!
Happy Birthday Joseph!!!
We celebrated with some tasty Indian … set menu for 4, more like set menu for 40, whiskey, cigars and James Bond. I decided after looking at a vintage party cookbook that I wanted to make him a hedgehog cake. This happened to be a very good idea because it seems I may have lost his birthday present so this could replace it. Maybe it’ll show up in time for next year?
So I managed for £7.40 (It was the day before payday… I had £8!) to create him this little treat and in 1 hour. I bought an own brand sponge mix 42p, Betty Crocker chocolate buttercream icing, chocolate buttons, white chocolate buttons and choc chips. It definitely was a ‘cheat’ but some days you don’t have enough time to make it all yourself. In imaginary land where I grow my own veggies, have chickens and always look pretty, I made this all from scratch but in real life it took me an hour.
I baked the sponge in a round cake tin. Cutting the sides and front like below. You could do choc sponge but I wagered it would be rich enough as it was so went with white.
Put icing on the top of the main body of the cake like glue to hold the sides on top to create the rounded shape of the hedgehog bod. Then, while snacking on the front bits, added butt loads of icing. You need enough to hold it in place and also enough so that chocolate buttons will stay when making the spikes.
Using icing as glue again I added a choc chip to a white button for eyes. It looked like boobies. I chuckled and naturally instagrammed that.
Then it’s the fun bit, making Herbert look like himself. Sticking in buttons as spikes all around and adding the boobie eyes!
Herbert wishes you a happy birthday Joseph!
As you may have realised I love my breakfasts and it doesn’t get much better than this granola. This has been a staple at ours for several years now. It’s so tasty with yogurt or just with milk.
The recipe can be found from Design Sponge (written by the uber cool Lauren and Derek).
I like to substitute the honey with maple syrup and usually leave the dried fruit out.
Go on make it – it’s breakfast royalty!
I am just home from a fabulous weekend, visiting friends who are living in a beautiful space in Normandy. We spent the weekend, talking, listening, singing, drinking wine, making fires, eating cheese, but saturday afternoon found us turning 21lb of pumpkin fresh from the ground into a beer keg, in preparation for a party in one of the barns on saturday night.
My friend Jon had found this tutorial, which is an easy step by step guide to making one. We had autumn fun aplenty making this beauty and the party was helped along by a keg full of pumpkin flavoured beer.
The boys had been here awhile!
The apple barn party…
Hope you are enjoying some delicious autumnal fun