Tequila Sunrise

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16 Jan

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Tequila Sunrise

Course Drinks

Prep Time 5 Minutes
Cook Time 2 Minutes

Servings
Serving


Ingredients

Course Drinks

Prep Time 5 Minutes
Cook Time 2 Minutes

Servings
Serving


Ingredients


Instructions
  1. Rub a lime wedge around the rim of the glass then dip the edge into the salt and sugar mix (optional)

  2. Continue by placing the lime, blood orange and orange slices at the bottom of a tall tumbler glass.

  3. Add the ice cubes, orange juice, and tequila.

  4. Carefully add the grenadine, it should slowly sink to the bottom. Do not stir.

  5. Garnish and serve immediately. Enjoy your refreshing cocktail!


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Pavlova with Grilled Nectacots, Thyme & Orange Syrup

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16 Nov

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 Pavlova with Grilled Nectacots, Thyme & Orange Syrup
Course Christmas, Dessert
Prep Time 30 Minutes
Cook Time 20 Minutes
Passive Time 2 Hour
Servings
Serves
Ingredients
Pavlova
Topping
Syrup
Course Christmas, Dessert
Prep Time 30 Minutes
Cook Time 20 Minutes
Passive Time 2 Hour
Servings
Serves
Ingredients
Pavlova
Topping
Syrup
Instructions
  1. Preheat fan forced oven at 160C° and arrange a baking tray with non-stick baking paper.
  2. Mix egg whites, sugar, cornflour, vinegar, vanilla essence and boiling water in a large bowl. Whip with electric beaters on high until stiff peaks form (You will know it’s ready when you remove the mixers, and the batter develops a nice firm peak).
  3. Transfer the mixture to the baking tray with the non-stick paper, use a spoon or spatula to create a round shape, form soft peaks at the top of the batter or smooth out if preferred. The meringue should create a rough 22cm diameter Pavlova.
  4. Bake for 20 minutes at 160C° until lightly brown. Switch off the heat and leave in oven to cool for approx 1 hour.
  5. To make the syrup combine sugar and water in a small saucepan over medium heat, stirring until the sugar dissolves. Bring to the boil, before removing from the heat. Add thyme and orange zest; let the syrup infuse for 1 hour, then strain into a container with a tight-fitting lid.
  6. Place the cold thickened cream in a large bowl. Beat it on high for approximately 5-10 minutes, once the liquid starts to thicken gradually add the sugar. The whipping should look thick and glossy; once it forms hard peaks chill in the fridge until you are ready to plate the Pavlova.
  7. Finally, warm a grill pan over high heat. Lightly smear the pan with cooking oil and add nectacots, cut side down. Grill for 1-2 minutes or until golden brown grill marks appear. Transfer the nectacots to a plate and let them cool.
  8. To build the Pavlova start by carefully placing the meringue base on the serving stand or plate. Top with the generous amounts of chilled whipped cream and add the grilled nectacots, drizzle with the orange and thyme syrup and sprinkle with roasted almonds. Decorate with fresh thyme sprigs, serve immediately and enjoy.
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Ginger Spiced Cookie Sandwich with Lemon Cream Cheese

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16 Nov

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 Ginger Spiced Cookie Sandwich with Lemon Cream Cheese
Course Christmas, Dessert
Prep Time 30 Minutes
Cook Time 15 Minutes
Passive Time 1 Hour
Servings
Cookies
Ingredients
Cookies
Filling
Course Christmas, Dessert
Prep Time 30 Minutes
Cook Time 15 Minutes
Passive Time 1 Hour
Servings
Cookies
Ingredients
Cookies
Filling
Instructions
  1. In a bowl mix flour, baking soda, ginger, cinnamon, allspice and salt. In a separate bowl, whisk together butter, sugar and egg, then slowly stir in molasses. Gradually add in the dry mixture, stirring until incorporated.
  2. Chill the cookie dough for at least 30 minutes, or up to 2 hours, this will help the cookies maintain their shape while being baked.
  3. Preheat fan forced oven at 160C°, and line a baking tray with baking paper.
  4. Make rounded scoops with the batter and place on the baking tray overlaid with non-stick baking paper. Bake for 12-15 minutes. Let the cookies rest of the pan for least 10 minutes before transferring to a wire rack.
  5. To make the filling combine butter and cream cheese in a large bowl and beat it on medium-high speed with an electric mixer until light and fluffy. Change the mixer to low speed and gently add the icing sugar, keep whipping the mixture until all the sugar has dissolved and incorporated. Add sea salt, lemon juice and lemon zest.
  6. To assemble the sandwiches, divide the filling among half the cookies, spreading out to the edges, then lightly sprinkle with some more lemon zest. Serve with a cold glass of milk!
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Raspberry & Thyme Prosecco

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03 Nov

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 Raspberry & Thyme Prosecco
Course Christmas, Drinks
Prep Time 10 minutes
Servings
people
Ingredients
Raspberry Syrup
Alcohol & Garnish
Course Christmas, Drinks
Prep Time 10 minutes
Servings
people
Ingredients
Raspberry Syrup
Alcohol & Garnish
Instructions
  1. In a small saucepan, bring raspberries, thyme, water and sugar to the boil. Turn to low heat and let simmer for 10 minutes, remove the thyme sprig and crush the remaining berries.
  2. Add 2 tbsp of the raspberry syrup to the bottom of each glass. Top with champagne and add in a sprig of thyme and fresh berries for garnish.
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