Tuesday, 20 December 2011


The first time I made eggnog I scrambled it, to be fair I didn't even know what it was really, I have since learnt that it is a drink and a not a pudding! WHOOPS! But, since discovering this I have also discovered that my guestimations in eggnog ingredients were just fine, it was just the cooking times and method that were off! 
So, here is my recipe for some seriously frothy and creamy eggnog to enjoy on Christmas Eve.

300ml Double Cream
5 Free-Range Egg Yolks
1 heaped tbsp of Cinnamon
1/3 of a Nutmeg
1 tbsp Vanilla Essence
1 tbsp Ground Cloves
75g Caster Sugar

  1. Whisk the egg yolks, cinnamon, nutmeg, vanilla essence and ground cloves in a bowl and set aside.
  2. In a separate bowl pour in the double cream and whisk until it is thick and full of air, about 3-4 minutes with a electric whisk will do.  NB: to keep in as much air as possible, avoid touching the sides of the bowl with the whisk.
  3. Add the yolk mixture and fold into the whipped cream, then add the sugar and whisk for 1 minute.
  4. Use the chocolate melting method to slowly heat up the eggnog (my dad's recommendation) --> Fill a pan half way with near to boiling water and place the bowl above the water, but not so is in the water.  Stirring gently and constantly, keep an eye on the eggnog and dip your finger in occasionally to test the temperature - I used a flexible plastic mixing bowl, obviously using a metal or ceramic one will have different results.  I stirred the mixture for just under 10 minutes until it was warm enough to drink but not scrambled.
  5. Pour into a glass and add a cap of Jack Daniels before lightly dusting with nutmeg and cocoa powder.  NB: do not stir once in the cup, you want to keep the froth on top.  This is also a tasty alternative to milk for a Christmassy latte!

Thursday, 10 November 2011

Halloumi salad

A filling salad with a spicy twist, perfect for lunch times or a light dinner.

1/2 avocado
Handful of tomatoes
Handful of sugar snap peas
Two handfuls of baby spinach
1/3 halloumi block
tsp of 'easy on' chilli pepper flakes (Waitrose)
Salt and cracked black pepper


  1. Sprinkle spinach and sugar snaps on a plate
  2. Chop avocado, halloumi and tomatoes and place on top of the spinach bed
  3. 'Spoon' out some chilli pepper flakes with a fork and tap on top of the fork lightly to help the flakes drop on to the salad.  Add salt and pepper and drizzle on some olive oil.

Sunday, 6 November 2011

Hot toddy

This hot toddy tastes and smells like Christmas pudding in a lovely warm drink, a perfect warmer upper for a quiet night in or a refreshing drink for those of you with the sniffles.

x1 shot of Captain Morgan's rum - if you don't have a shot glass, then 3-4 bottle caps is enough
x1 pinch of cinnamon
x1 pinch of nutmeg
Full cup of milk
NB: you can also add Coffee or hot chocolate, in which case 3/4 cup of milk and fill the rest with your choice of hot drink.

Add all of the ingredients into your mug and microwave until hot.  I have an 850W microwave and it took 90 seconds.

Saturday, 5 November 2011

Tropical cupcakes

This is a recipe for tangy tasty coconut cupcakes with white chocolate and lime butter cream.
The sponge uses the traditional vanilla sponge mixture with an added 50g of dessicated coconut and 2tbsp of Monin coconut syrup.  This is a mixture that is not dry and is not overly coconutty.
For the butter cream, I would recommend the standard butter cream recipe, but also add

  • 100g of melted white chocolate - Remember, never melt chocolate in the microwave, always melt it in a bowl above a heated pan of water, never boiling
  • Zest of 1 whole lime
  • 1/2 the juice of a lime
  1. Let the melted chocolate cool slightly before pouring it into the remaining mixture, add the zest, then chop the lime in half and add the lime juice.
  2. Whisk for 2 minutes and place the butter cream in the fridge for 15-20 minutes for cooling.
  3. Once the cakes and the butter cream have cooled down, pipe on the butter cream using any nozzle or spread on using a spatula, sprinkle with shredded or dessicated coconut and enjoy!

Standard Vanilla Cupcakes

It has been a while, apologies, hope you like the new banner.

This is just a basic post to get us started and a post I've been meaning to do for a long time but never got round to doing and that is the standard vanilla cupcake.  This recipe can easily be changed around different flavours (apart from milk chocolate), you can use this sponge recipe for lemon, orange, cinnamon, nutmeg, ginger, white chocolate, lime, coconut, almond, peppermint etc....

Vanilla Cupcakes -
5oz lurpak butter (at room temp)
6oz self-raising flour
6oz caster sugar
x3 eggs
1tsp vanilla essence


  1. Add all the ingredients to a bowl or food processor and whisk/blend until it becomes a batter type texture.
  2. Pour mixture into cupcake cases, 1/2 filling each case and cook on 180'C for 15-20mins.

Tuesday, 6 September 2011


Hello readers.

I just thought I'd let you know that over the next week, or maybe more, this blog will be undergoing some much needed maintenance to change it's look, feel and general usability.  You'll notice a few changes over the coming days and hopefully this will improve the overall experience of the blog.

I would really appreciate any design, usability or any other tips, tricks and recommendations from anyone who is willing.

Hope you are well.