Mint and Basil Martini

I love a cocktail. Usually I’ll pick something that’s fruity and not too strong. But sometimes you want something a bit more grown up.

These are fragrant and refreshing but they are strong, so enjoy responsibly (or not).

These need a simple syrup. You can buy this but it’s basically equal amounts of water and sugar heated together until the sugar dissolves and it becomes a syrup. This takes a couple of minutes to do and is a fraction of the price of syrup you can buy. Once the syrup is made allow it to cool and transfer to a jar with a lid. It keeps for ages.

This cocktail works best when everything is really cold i.e. your gin and simple syrup should be chilled. I pop the cocktail glass in the freezer about 5 minutes before I plan to serve these.

Ingredients

50ml Gin (or Vodka if that’s your thing)

25 ml Simple syrup

Juice of 1 lime

4 Basil leaves

2 Mint leaves

Method

  1. Some of you may have those fancy cocktail kits with shakers and muddlers etc.
  2. I don’t, so in a small jug I add the mint, lime juice and basil and “muddle”. What this means is that you bash or bruise the leaves so they release their natural oils and flavouring. I used the end of a wooden spoon
  3. Add the gin and simple syrup, you can decide if you are the shaken (like James Bond) , or stirred like me because I didn’t have a cocktail shaker
  4. It doesn’t matter which you choose, it will still taste fabulous. Transfer to a chilled glass, making sure to not to include the bashed leaves

No Churn Toasted Marshmallow Ice Cream

This is inspired by a recipe I saw from Katie’s Cucina, and I knew I had to try. I’ve tweaked the proportions of her recipe but it’s pretty straight forward. The hardest thing about it will be not going back and forth to the freezer to “check it’s OK”.

Spread the marshmallows evenly on a tray before placing under the grill

It has only 3 ingredients, and doesn’t need all the faff most ice creams recipes involve, like needing stir it constantly or having to have an ice cream maker.

Remember to keep an eye on these so they don’t burn

This tastes spectacular as it is, but teams really with anything chocolate related. Really the taste of toasted marshmallows is something else. This is definately a pure filth recipe. But there is always room for a little filth in your life.

Ingredients

200 Grams Mini marshmallows

250 ml Condensed milk

125 ml Double cream

Method

  1. Line an oven proof tray with tin foil and rub this with a thin film of oil
  2. Turn on your grill to high, spread the marshmallows evenly across the tray
  3. Put the tray under the grill and watch closely. You’re looking for toasted but not burnt, and this can happen in a matter of seconds if you don’t watch out
  4. In a bowl with the cream and condensed milk together with an electric whisk until it thickens. You can use a stand mixer if you have one
  5. Add the toasted marshmallows gradually (they’ll want clog up the whisk otherwise) and whisk at a medium speed until thoroughly mixed. You’ll see little flecks of brown from the toasted parts of the marshmallow but this where the flavour is.
  6. Freeze for 8 hours (and do your best not to eat it all yourself)

Croquetas de Jamon Serrano (Spanish Ham Croquettes)

Crunchy coating and molten melting centre.

I first had these a couple of years ago in Madrid. The Spanish have an incredibly civilised social life. When going out for the evening you can order plates of tapas to snack on while enjoying a cold beer or glass of wine. Most bars will give you a little snack or tapas if you order a drink, and each bar has their own specialty.

So with a little bar hopping you can taste some great food if you don’t fancy a big sit down dinner. The tapas also helps you slow down to enjoy your drink and is also meant to help line your stomach to help prevent you getting drunk (I honestly didn’t see a single drunk person on my nights out, so maybe they’re on to something)

These croquetas are made with ham, but this can also be substituted with a cheese like manchego, that has a good flavour. While these are a little bit fiddly, you’ll be rewarded with highly addictive tapas that you’ll love.

Makes 10-12

Ingredients

30 Grams Butter

2 Tbsps Olive Oil

1 Small onion (finely chopped)

70 Grams Serrano ham (finely chopped)

500ml Milk

60 Grams Plain flour

2 eggs

Extra flour for coating

Breadcrumbs for coating

Salt and pepper

Bite into the crunchy croquetas to the creamy tender ham flecked centre

Method

  1. Heat the oil in a pan, and fry the onion over a gentle heat (so it doesn’t colour) until until translucent
  2. When the onion is cooked add the butter
  3. When the butter is melted, stir in the flour. Add the milk and stir continuously to make sure there are no lumps
  4. The sauce will start to thicken, keep stirring and simmer until the sauce no longer tastes “floury”
  5. Stir in the ham, and remove from the heat. Check the seasoning, I like to add a little black pepper, but because the ham is salty you shouldn’t need to add any. Place a layer of cling film on top of the sauce (it will stop a skin forming), and allow to cool
  6. Separate out the flour, eggs and breadcrumbs in different bowls
  7. I usually take a good table spoon of the the cooled sauced mixture (which should now be firm), and roll in to a small oblong shape (wetting your hands is a good way to stock them getting sticky)
  8. Once you have rolled all the cooled sauce mixture into little sausages, heat vegetable oil (I usually wait the oi is hot enough for a cube of bread to fry quickly, i know this is low tech but I don’t own a deep fat fryer)
  9. While the oil is heating, roll the little sausage you made first in flour, then egg, and finally roll in the breadcrumbs
  10. Once coated with breadcrumbs add the croquetta to the oil and fry for 2-3 minutes ensuring the brown on all sides (don’t add too many to the oil all at once)
  11. Drain on kitchen paper and eat while hot.

Oatmeal Raisin Cookies

Little nuggets of yummyness

On a wet crappy Sunday afternoon I was craving something sweet and couldn’t be bothered going out. I had a rummage through the cupboards and came up with these. I have saved this recipe under “pure filth”. They may sound pretty healthy, but in reality there is a substantial amount of sugar and butter in these cookies (and is probably part of the reason they taste so good).

Mix ready to be scooped into cookies

This is based a round an American recipe, so these will be soft cookies, rather than a crunchier biscuit. If you like a crunchier biscuit just bake these for longer, (be careful they don’t dry out too much). When I made these I didn’t have enough raisins, so I made up the difference with dried cranberries and they were great. So be brave and don’t be afraid to experiment with different types of dried fruit.

Makes 24

Ingredients

150 Grams Butter

150 Grams Sugar (preferably brown, but use what you have)

125 Grams Plain flour

1 Tsp Baking soda

1 Tsp Cinnamon

150 Grams Raisins

125 Grams Desiccated Coconut

2 Eggs

Method

  1. Preheat your oven to 180 degrees, and line to two baking sheets with baking parchment
  2. In a bowl, cream the butter and sugar together (I use an electric whisk), add the eggs and mix well
  3. Stir in the dry ingredients and mix until thoroughly combined
  4. I use a tablespoon to scoop out enough mixture for each cookie (you can make these bigger or small if you prefer, just remember to adjust your cooking time) and place spoonfuls of the mix evenly on your baking sheets (leave enough room in case they spread a little)
  5. Bake for 10 minutes, and then allow to cool completely on a wire wrack before storing in an airtight box

Sausage Rainbow Tray Bake

Loaded with packs of colour and flavour.

OK, the name of this dish is maybe a bit flouncy, but this is a really tasty and colourful dish, so I decided to go a bit whimsical.

One of the few upsides of the whole pandemic is that hopefully people’s behaviour is changing. More and more people are trying to support small local businesses, to help sustain them and avoid the lines in supermarkets.

I’ve starting going back to my local butcher, and found that they offer great value meat parcels. Part of the meat parcel I bought contained sausages, and I had to think about what I could do with them that was a bit more exciting than a sausage sandwich.

While I love food I don’t think you have spend hours slaving away to eat well. This recipe needs about 5-10 minute prep time at the start, and then the oven does most of the work while you get on with your life.

Throw it all in a dish and let the oven do the work

Ingredients

500 Grams Sausages (whatever flavour you like)

500 Grams Butternut Squash (cut into 2 cm cubes)

2 Red peppers (cut into 2 cm chunks)

1 Large or 2 small courgettes (cut into 1 cm think slices)

2 Large red onions (each cut into 8)

2 Tbsp Olive oil

1 Tsp Dried Thyme

Method

  1. Pre-heat your oven to 200 degrees
  2. Add the oil to an oven proof dish, and then add the butternut squash and time to the dish and bake for 20 minutes
  3. After 20 minutes remove the dish form the oven and add the other vegetables. Mix the vegetables to makes sure they are coated with the oil
  4. Lay the sausages on top of the vegetables and bake for 20 minutes, give the vegetables and sausage another mix and bake for another 10-15 minutes or until the sausage are browned. I like this served with crusty bread, but it also tastes good with mashed potatoes or rice.

Celeriac and Apple Remoulade

Clean, fresh and crunchy

If you’re wondering what remoulade is, the best way to describe it is a fresher, less gloopy, fancier version of coleslaw.

I’m trying to support local businesses and keep my food miles down (so I don’t feel guilty about my travel miles). So I ordered a vegetable box from a local farm. The vegetables were great, but in the middle of the box was celeriac. I had eaten it before but had never cooked with it.

It may not be pretty but it tastes great.

I decided to make remoulade, because it’s a fantastic Summer dish. This is perfect with barbecued meats, but also goes really well with fish. For vegetarians it’s a great addition to salad bowls to add some tang and texture, I also like to use it sandwiches as alternative to coleslaw. This is quick and easy to make, and will in the fridge for 3-4 days.

Great with barbecued meat or fish.

Ingredients

200 Grams Celeriac (roughly grated)

1 Large apple (roughly grated with skin left on)

Juice of half a lemon

1 Tbsp Grain mustard

3 Tbsp Mayonnaise

Method

  1. Remove the course outer skin of the celariac, and grate along with apple before adding to a bowl
  2. Cover the celeriac and apple with the lemon juice.
  3. Stir in the mustard and mayonnaise until thoroughly combined, refrigerate if not eating immediately