School holidays are nearly over…and I need a big fat cocktail so I whipped this up…
…a frozen mango daiquiri, based on the recipe from taste.com.au. I didn’t have ice, but I did have frozen mango that worked a treat. I halved the recipe for four and think the quantity should be just perfect to get me through the afternoon. Have a great weekend everyone!
A little ‘end of weekend’ celebration drink.
One shot of vodka, a squeeze of lime juice, a few cubes of ice, a sprinkle of mint leaves topped up with ginger beer. Simple and refreshing.
I hope you had a great weekend!
I think feta is delicious just as it comes, but every now and then I like to add a few little bits and pieces to add some extra zing. Here is my favourite combo:
4 sprigs of rosemary
1 clove of garlic finely sliced
4 pieces of lemon peel
1 small red chilli, seeds removed and sliced
Freshly ground pepper
2 tablespoons of olive oil
This is delicious served with drinks and nibbles, or added to a frittata. With this little batch I plan to do both!
Nigella Lawson has the most amazing recipe for roasted, spiced nuts from Union Square Cafe in New York in her book ‘Nigella Bites’. I’ve been making these for years and they are absolutely irresistible.
The Union Square Cafe’s Bar Nuts
from Nigella Bites by Nigella Lawson
500g assorted unsalted nuts,
2 tablespoons coarsely chopped fresh rosemary, from two 8cm sprigs
Half teaspoon cayenne pepper
2 teaspoons dark muscovado sugar
2 teaspoons Maldon salt
1 tablespoon unsalted butter, melted
Preheat the oven to 180 degrees celsius. Spread the nuts out on a baking sheet and toast in the oven until they become light golden-brown – around 10 minutes.
In a large bowl, combine the rosemary, cayenne, muscovado sugar, salt and melted butter.
Thoroughly toss the toasted nuts in the spiced butter and serve warm.
Nigella says: ‘once you eat these you’ll never want to stop’, and I agree!
Let’s celebrate making it to half way!
based on recipe from allrecipes.com.au
1 sugar cube
2-3 dashes Angostura bitters
1/2 nip (15ml) brandy
Drop a sugar cube into the bottom of your champagne flute and add a couple of dashes of bitters. Add 1/2 nip of brandy and fill with Champagne. Sit down, relax and get ready for the last two days of the week!
Wondering what’s going on? Created Today has gone from daily creations and Friday cocktails to lacklustre posts and Friday mocktails.
I’ve been busy; insanely crazy; sleeping just a few hours a night; obsessed with creating for my real job – with no time to create for my home, family and ME. So this Friday it was time for a mocktail. A faux treat that I could slowly sip knowing once it was done I had full faculties to return to my laptop! But – come Monday things should settle down considerably. I might even go all out and have a real cocktail…just to celebrate.
based on Tropical Punch recipe on taste.com.au
1 granny smith apple, cored and thinly sliced
1 passionfruit, halved
1 lime, halved, thinly sliced
1/4 cup lime juice
1/2 cup ginger beer cordial
750ml sparkling apple juice, chilled
1 litre apple and mango juice, chilled
Stem of fresh mint, to serve
Add all ingredients to a jug, stir to combine. Pour into a tall glass filled with ice.
Have a great weekend…can’t wait to be 100% back and onboard!
Did you know it’s World Cocktail Week?
Well it is…so it’s time to bring out the cocktail shaker and whip up something fabulous. You may already know that I have penchant for Pomegranate cocktails…there’s been the Pomegranate Cosmo, Pomegranate Mojito, Non-alcoholic Pom-Ade and Cranberry and Pomegranate Martini. And in celebration of this very special week I recreated Gourmet Traveller’s Pomegranate Caprioska.
||lime, cut into 4 wedges
||pomegranate juice (see note)
||caster sugar or sugar syrup (see note)
Place two wedges of lime in a cocktail shaker with the vodka, pomegranate juice and sugar or syrup. Muddle the ingredients together, then add plenty of ice and shake well. Strain into a lowball glass filled with crushed ice. Garnish with the remaining 2 lime wedges.
My fabulous husband whipped up a cocktail for me early this evening…and it was sensational.
He has willingly shared the recipe for you all to try. Simply add half a nip of Cointreau and half a nip of vodka to a glass. Add ice and top with organic pomegranate juice. Finish with a squeeze of lime. A very refreshing bevvy at the end of a gorgeous day!
OK, well at least let me sip a drink that makes me feel like I could be on an island paradise.
Over crushed ice pour one nip of Malibu and one cup of pineapple juice. Stir. Place cocktail umbrella on side of glass. Enjoy!
Have a great weekend!
This cocktail is a fresh cranberry and hazelnut elixir. It’s an interesting mix of flavours enhanced by the addition of raw sugar muddled with lime. It’s worth a try…I’d love to know what you and your Valentine think of it!
30ml Cranberry juice
6 lime wedges
1 teaspoon of raw sugar
Muddle lime and sugar in a tumbler. Add remaining ingredients fill with ice and stir gently. Serves 1.