Monday, 29 July 2013

Recipe: Preserved Lemons

How pretty is this jar of sunshine ?

Fact of the day: Preserved lemons is a staple in Moroccan, Indian and West African cuisine.

I feel silly calling this a recipe as its not really a recipe. All you need are two pretty simple ingredients; Lemon and Sea Salt. 


  • 1 litre resealable  
  • 11 Smallish Lemons
  • Sea Salt 


  1. First you will need to sterilise your jar and set aside.
  2. Slice 5 of your lemons in half and cut a cross shape into each half 3/4 the way down. Make sure the lemon is still intacted. 
  3. Juice the remaining 6 lemons and set aside. 
  4. Fill each lemon half with a teaspoon of salt and gently squeeze shut. Place each one into the jar. 
  5. Once the jar is full fill to the top with the lemon juice and a few tablespoons of salt. 
  6. Cover the lemons with a grease proof circle and seal the jar shut. 

Give the lemons a gentle shake every once in a while. 
Best after 1 month or longer. 


Sunday, 21 July 2013

Recipe: Green smoothie

I'm maybe just a wee tad smoothie obsessed. I have one each morning to kick start my day and to get in as much vitamin, super foods ect as I can.   

This one Is defiantly super green in colour that's fo sure. It also have a lovely hint of caramelly goodness, which is a bonus. 

You will need: 

1 ripe Avocado or 1 Banana, chopped 
3-4 dates, pitted
Few double of yogurt, Greek or natural 
Honey or agave, to sweeten 
1/2 cup of rolled oats 
1 big handfull of kale or spinach 
Almond milk
Small piece of ginger, chopped

1 tsp of Chia Seeds 
1tsp of spirulina 
1tsp of wheatgrass 

I like my smoothies pretty thick and not to cold. 

In your blender add in the dates, avocado, almond milk, kale and ginger blitz. 
Once blitzed add in the yogurt, agave, oats and blitz again until combined. It wouldn't be completely smooth so don't be worried. 


Tuesday, 9 July 2013

Recipe: Roasted Strawberry and Chipotle Compote

Controversial combination you will either love it our hate it. It has a lovely smokey back notes with a wee bit of heat, the fresh strawberry cuts through to make it my perfect compote. 




Monday, 8 July 2013

Recipe: My milkshake brings all the boys to yard...

Cheeky wee headline.... but it had to be done!!

Yeah you heard right a Toasted Marshmallow Milk Shake! 
Thick, creamy, luxurious all that you'll ever need in a milkshake. I think thats all i need to say!!

Its a desert all in itself, i have had to make it 3 times this week because everyone has been wanting to see what it tastes like. 

All you need is a Blow Torch, Gas Hop or Grill (any of the above will suffice) 

Makes: Two Milkshakes 

  • 1 packet of large marshmallows
  • 3-4 scoops of good quality vanilla/plain icecream 
  • 1 cup of milk 
  • Spot of vanilla bean paste or 1/2 teaspoon of little pod vanilla extract 
  • Two small handfuls of Mini Marshmallows (Topping)

  1. Time to do a little swap around, take out the tub of icecream from the frezer and replace with two tall glasses.
  2. Using your weapon of choice toast the packet of large marshmallow until really melty on all sides. Turf them into your blender. 
  3. Next add in the milk and slightly softened icecream. Nows the time to make sure the blender lid is throughly in place before blitzing.. Just trust me on that one. 
  4. Once the milkshake in smooth turn off the blender, remove the glasses from the freezer and pour half of the creamy marshmallowy goodness into each glass. 
  5. Its time for some fun top each glass with a small handful of mini marshmallows and toast until molten. 

Recipe: Rose infused Simple Syrup

I love to infuse simple syrups with yummy ingredients!! they make  the perfect partners for cocktails, deserts or in lemonade as a refreshing summer drink.  
About about month or so ago i woke up at some crazy hour in the middle of the night with this great idea for a light summer desert and one of the ingredients was rose. I get most of my ideas in the middle of the night, so its a pretty regular occurence. All i can say is thank goodness for iphones!! 

I soon discovered the next day that i had ran out of Rose Water, and put it like this is a task and a half to find ingredients like that in our town.. luckily i had fragrant dried rose petals so this is how the rose infused simple syrup came into play. 
It has to be one of the simplest recipes ever invented i have to say and it would make a lovely accompaniment in a blackberry ice pop or raspberry prosecco cocktails. 

All you need is...

  • 1 cup of Caster Sugar
  • 1 cup of Water 
  • 3-4 teaspoons of Rose Petals

  1. Pour the sugar and water into a heavy based sauce pan over medium heat. (Little trick: Pour your water in first as the sugar will dissolve into the water.)
  2. Sterilise your jar or bottle in boiling water. 
  3. Swirling the sugar mixture every so often until the sugar has dissolved, now add in 2-3 teaspoons of the petals. 
  4. Bring the syrup to a boil for 3-5 minute or until slightly thickened.
  5. You may need to sieve the syrup before decanting into the warm jar. I added in 1 extra teaspoon of petals into the jar just to make it look pretty but its totally upto you.