miss_s_b: (Mood: Surviving)
[personal profile] miss_s_b
OK, so, I had 800g of Rhubarb, a bottle of champagne we got free at Christmas, and a jar of Opies' stem ginger in syrup to kill. This is what I did:

Firstly, cut the rhubarb into 1cm chunks, and threw it in a big pan with 300g sugar, 600ml water, and all the syrup from the jar of stem ginger. Bring it to the boil and then let it simmer for 15-20 minutes, until the rhubarb lumps are tender and the liquid is pink and rhubarby. You now have some nice tender rhubarb chunks and a lot of pink, sweet, rhubarb-with-a-hint-of-gingery liquid, and can move on to the actual recipes:
Rhubarb Fizz Jellies )
Rhubarb and Ginger Muffins )
Rhubarb Bucks' Fizz/Mimosas - with picture )
Rhubarb Gin Cocktail )

So there we go, four nice easy recipes to use up some store cupboard staples. I think I might have to send some of the muffins to school with daughter, though...
gominokouhai: (Default)
[personal profile] gominokouhai

Adapted from a [twitter.com profile] MxJackMonroe recipe, and twiddled with until it turned out right. I found the original recipe quite vague: for all her many qualities, Jack doesn't seem to grasp the distinction between baking powder and bicarbonate of soda.

This recipe is vegan and gluten-free if you use gluten-free flour; if you absolutely must use gluten-free flour (oh look at me, I'm so special, I'll die if I eat basic staples) then you'll probably want to add a little more liquid at the liquid-adding stage. What liquid-adding stage, you ask? Bear with me. I'm getting there.

(Yes, I know I'm several weeks late for Challenj #10. I've been busy and this recipe took four tries to get right. I'm catching up.)

Recipe! )

20160215234601_IMG_4627 20160215234702_IMG_4630
Note the remains of Unsuccessful Attempt #3 in the background of these pics of Totally Successful Attempt #4.

It's great served in thick slices, still warm, with a generous helping of butter. Once it's cold it's brilliant for pork sausage sandwiches.

BONUS pajh TIP!

Got any of that pink appley-flavoured liquid left? Squeeze another lime or eight into it (remembering, as always, pajh's Rules For Life #2), and add a slosh to a shot of vodka (for a Moscow Mule) or bourbon (for a Kentucky Mule). Optional dash of bitters, fill the glass with cracked ice, and top up with ginger beer. This totally counts as one of your five-a-day.

miss_s_b: (Mood: In Need of Gin)
[personal profile] miss_s_b
Sorry if any of you are tee-total...

Rum was invented in the Caribbean, and thus a huge number of Caribbean cocktails are rum-based. I'm not going to rehash all those; we all know them. What I have discovered from actually knowing some people of Caribbean extraction is that most of them are inordinately fond of gin. Therefore here are two (count 'em) Caribbean drink recipes for your delectation:

1, Gully Wash

This is not a drink for the lactose intolerant, and I find it a bit sickly, but it IS very traditionally Caribbean
  • Take a tall glass

  • quarter fill the glass with gin, top it to half full with coconut juice, and stir

  • fill to the top with chilled condensed milk, stir again

  • sprinkle some fresh finely ground nutmeg on the top
You can kind of approximate the effect of this by drinking Malibu and milk mixed together - which is something that I really love, IF I am in the mood for it. But it's not quite the same as the slightly gloopy ginnyness of a proper Gully Wash.


2, Juice and Gin

Juice and Gin is a staple drink for Jamaicans in particular. This is how I make it; your actual Caribbean folks might differ. I like it VERY sharp; wussier people than me might want to add some sugar syrup to the juice mix
  • Obtain a litre carton of pink grapefruit juice, some limes, and a good gin

  • Juice and zest several (but not all) of the limes and mix the juice and zest with the pink grapefruit juice in a jug. For a 1 litre carton of juice you want at least 6 limes.

  • Add gin to the jug - you want about one third gin to two thirds juice

  • Get a tall glass and fill it with chunky ice cubes. Add a wedge of lime

  • pour your juice and gin cocktail into the glass and drink slowly, especially if you've used Blackwood's Special Reserve 60% gin as I tend to
I've kind of cheated a little bit because I haven't actually made either of these yet today; however, I promise I shall have some juice and gin tonight to make up for it.

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