June 24, 2008
It's Alive! The Muffaroon reborn.
About 7 years ago there occurred a serendipitous muffin accident that resulted in the idea of the 'muffaroon' coming in to being. Coined by me, I might add- yes, I'm claiming copyright- creative commons, of course ;) In a dark and dingy cornish kitchen, the lack of a decent muffin tin and the desire from certain parties for almond and poppy seed muffins meant that a roasting dish and some rice paper came in to use. The original muffaroon was born.
Forward to the 24th June, 2008. A light and solicitous evening. Swallows flying around the courtyard, Wimbledon on the TV. The need for cake for the next day to celebrate a colleague's birthday. And yet another attempt to recreate 'the muffaroon' started.
Previous attempts had failed. Too boingy. Too spongy. Tasted 'sour'. This time I decided to start from scratch. Threw away the idea of that serendipitous almond/muffin/roasting tin triumvate. This time I decided to go fully muffiny, but with a MACAROON TOPPING!
This is partly based on the many lemony muffins I have made recently- including lemon drizzle muffins- on the number of citrus almond-based sponges I have eaten in cafes over the last two weeks, on the macaroon biscuit frenzy a few months ago, caused by DJ Mikey's sudden professed love of macaroons, and a 'macaroon cake' recipe produced by Tamsin Day-Lewis that I noticed somewhere.
Genius. I always thought I could rule the world if I could be bothered. I can't, by the way. Be bothered.
Still Life: Muffaroon on junk shop china
Oven: at 180 C/gas 4
Makes 12 muffins. Use muffin cases, as the macaroon topping is very fragile and doesn't do well with too much handling.
Ingredients
Sponge base:
175 g butter
150 g caster sugar
pinch of salt
zest of 1 lemon
4 tbsp plain yoghurt
2 eggs
150 g self-raising flour
85 g ground almonds
Macaroon hat:
2 egg whites
115 g caster sugar
85 g ground almonds
Method
Preheat the oven. Put your muffin cases in your muffin tin. Gird your loins. Cream butter, sugar and salt until as light and fluffy as you can be arsed with. I tend to warm the butter slightly to make it easier. Mix in the lemon zest and yoghurt. Beat in the eggs, then the flour, then the ground almonds. If you are vigorous and no-nonsense, like me, then you'll end up with a vigorous, no-nonsense sponge base. If you are more sensitive and light handed, and don't beat, but fold these ingredients in, then you might get a lighter sponge. Just sayin'.
Spoon the mixture equally into your 12 muffin cases. Put in the oven and bake for 10 minutes.
Whilst the muffins are baking, make the macaroon 'hat' mixture:
Whisk the egg whites until you have soft peaks. Whisk in the caster sugar, then fold in the almonds.
Check the muffins (they are not yet muffaroons)- they should be just about 'set', but still with a bit of a wobble to them. Take them out, and spoon equal amounts of macaroon hat mixture onto the top. Spread a little. Don't worry that it is globby or mixes with a bit of the sponge batter. It all evens out in the end, a bit like life really. Put back in the oven and bake for another 10-15 minutes until the macaroon hat is set and has a slight colour to it.
Allow to cool. Hide from friends and family.
NB- there are, of course, many possible alterations: lessen or remove the lemon, add almond essence. Use orange peel instead. If the yoghurt makes it too sour for you, then use creme fraiche.
Posted by scumkitten at 12:17 PM | Comments (1)
April 12, 2008
Old Cotswold Legbar Eggs
I love these eggs. They are so pretty, in their pastel shells, and have a gorgeous deep orangey yellow yolky yolk.
The blue crowns printed on them indicate they come from Clarence Court. The egg shell colours are completely natural and this box had a lovely brown speckled one, a creamy coloured one, a peach coloured one, a blue one, a green one and a turquoisey one. Delightful and almost too pretty to crack open and scramble/poach......
Posted by glittrgirl at 08:38 AM | Comments (3)
April 02, 2008
Love Marmite?
Love Marmite? There's a Ravelry group just waiting for you to join......
Yours truly is Moderator.
Edited to add: After 24 hours we have 90 Marmite Lovers....
Posted by glittrgirl at 02:45 PM | Comments (0)
November 13, 2007
Fig and Vanilla Jam
Jammy breakfast
1.5 kg fresh figs
750 g granulated sugar (I didn't bother with 'jam sugar')
1 vanilla pod
Put your oven to 100C and put your intended jars and lids in for 15 minutes. Turn the oven off and leave standing in the warm oven.
Cover the figs with the sugar, slit your vanilla pod, and scrape seeds in to the pan also, plus add the empty pod and leave to marinate for at least 30 minutes. The sugar will draw out the figs' moisture, which means that it is then much easier to squish them down to a pulp- use a potato masher or a sturdy fork. Once mashed, mix well and warm slowly, stirring regularly, until the sugar and figs have melted down and the sugar dissolved entirely.
Bring to the boil (I'd recommend using a proper 'preserving' pan- it does help) and cook for 10 minutes or so. Test the setting point (to see whether it is going to set in to jam or whether it needs more cooking time) by putting a little dollop on a cold plate, then replace in the fridge for a few minutes. Take the pan off the heat whilst you do this. I like my jam on the runny side, so if the dollop shows even the slightest hint of wrinkle, I take that as done.
Take out the still warm jars, fill with jam (be careful, hot jam scalds!), and add either the whole vanilla pod (if a big jar) or cut in to several pieces and put a piece in each jar. Seal and leave to cool.
Posted by scumkitten at 02:12 PM | Comments (0)
October 07, 2007
Paella
Yummmmmmmmmm!
I have had a bit of a run on paella making, since I had a piece of chicken in the fridge, and a craving for making something juicy with rice. The pictured paella was centred around prawns and chicken, with peas and various other bits and pieces I had left over/waiting to be used/lying around in the fridge.... I keep forgetting how easy it is to make a pan of paella, but now I have made three or four in a row, I think it has entered my repertoire of meals I can make without having to refer to a cookery book.
Posted by glittrgirl at 01:29 PM | Comments (0)
August 02, 2007
Poached apricots
Mmmmmmmmm.......
If you ever have some apricots which maybe aren't as fresh or appetising as when you first bought them, this is a great way to reinvigorate them and make them even more delicious than when you first broke into the punnet.
My recipe is adapted from a Nigella Lawson version, via Nadine Abensur, with my own adaptations.
Nadine and Nigella call for ready to eat semi-dried apricots, but I use fresh ones that have been in the fridge a bit too long.
This recipe serves two, so multiply for more people.
6 apricots
1 tablespoon lemon juice
5 cardamom pods (seeds only)
zest of 1 clementine
juice of half a clementine
1 tablespoon organic castor sugar
Almond slivers to garnish
Greek yoghurt or creme fraiche to serve
Cut the apricots in half and de-seed. Place skin side down in a small saucepan. Add the other ingredients and add water to just cover the fruit.
Bring to the boil and simmer gently for 20 minutes.
Cool until just tepid, then serve with creme fraiche or thick greek yoghurt, and sprinkle with slivers of almond.
Truly scrumptious!
NB If you aren't keen on the perfumed taste of cardamom, you can strain the syrup to get them out before serving. Personally I love to get little bursts of perfumed yumminess in my mouth as I munch the soft fruit and slurp the yoghurt and syrup mixture.
Posted by glittrgirl at 07:59 PM | Comments (0)
July 05, 2007
Another knitting inspired cake
Thanks to Lulu2 over at the knittyboard for posting this from www.novelty-cakes.net:
Posted by glittrgirl at 02:08 PM | Comments (0)
June 03, 2007
Coffee and walnut muffins
I seem to have a thing about making muffins for breakfast on Sunday at the moment. There is something immensely satisfying about getting up, making tea and mixing muffins whilst drinking it, that feels relaxing and lazy, but which is at the same time productive, fulfilling and rewarding (especially for one's belly).
Feast yer eyes on these matey - I even iced these ones!
The recipe is bascially the same as the chocolate, almond and coconut ones I posted recently, but uses 2 tablespoons of instant coffee, dissolved in one of hot water, and 3oz of walnuts as the extra liquid and dry additions. The icing is 4oz icing sugar, and 2 teaspoons of instant coffee dissolved in a tablespoon of water, all mixed together, then topped with walnut pieces.
Posted by glittrgirl at 11:38 AM | Comments (2)
May 28, 2007
Cheese and onion flan or toast and Marmite?
I made this flan earlier. It's to take out to someone's house later. I have been sorely tempted to cut into it. To try and stop myself I made my favourite savoury snack. A slice of Marmite on toast.
Trouble is, delicious and filling though the Burgen (soya and linseed bread) toast, French slightly salted butter and Marmite are, I am still tempted to take a slice out of the flan..... or .... even ..... eat..... both........
Posted by glittrgirl at 05:46 PM | Comments (0)
May 26, 2007
Chocolate, almond & coconut muffins
250g plain organic flour
4 tsp baking powder
1/2 tsp bicarbonate of soda
75g unrefined organic castor sugar
75g ground almonds
75g melted unsalted butter
1 medium organic free range egg
100ml coconut milk (full fat version)
100ml full fat whole organic milk
75g Green & Blacks Organic plain cooking chocolate, cut into rough chunks
Preheat the oven to 200C (180C for a fan oven).
Seive the flour, baking powder and bicarbonate of soda into a large mixing bowl. Roughly stir in almonds and sugar. Put milk, coconut milk and egg into a jug/bowl and whisk together with a fork until just combined. Add the melted butter to the liquid.
Stir the liquid quickly into the dry ingredients, until everything is just damp and then add the chcolate chunks. Combine them roughly, then spoon into a muffin tray. Makes 6 large or 12 small muffins.
Cook in preheated oven for 15-20 minutes until just golden brown. Leave in tray for a couple of minutes, then turn out and cool, but not completely. Eat whilst still slightly warm. The secret of great muffins is to mix the mixture a minimum, keep everything fairly rustic and don't overcook them.
These are fantastic for breakfast, or with hot chocolate for an indulgent pre-bedtime treat.
Posted by glittrgirl at 10:03 AM | Comments (0)
May 21, 2007
Sun, sea, ice-cream, fish & chips and THE best smoked fishes!
The weather at the weekend was fabulous. Sunny, warm, but with a refreshing wind that kept many people away from our beautiful Northumberland coastline. Not me though. Me and one of gkk's undercover agents, Angorared, went off on an intrepid foodventure with some dune based meditation thrown in.
Off we went up the gorgeous Northumberland Coastal Route, past ancestral piles, castles, moorland, sumptuous farmland and spectacular coastline.
Near the historic market town of Warkworth, just outside Acklington, there is a superb ice cream parlour, where you can pet the happy, prizewinning, pretty Morwick cows in their luscious green field, whose milk is used to make the delicious ice cream made at Morwick Ice Cream Parlour. If you have not yet found this delightful little place, I would urge you to make the time to go there. You won't be disappointed. The mango yoghurt cornet I had was superb. Their list of flavours is impressive and they use only the most natural fresh ingredients. Their Turkish Delight flavour is yummy too.
After that we headed to Alnwick Dunes where there was a welcome respite from the howling winds. We lay down amonst the marram grass and were transported to a veritable cornucopia of colour. Honestly, the colours were so vivid I had to pinch myself to check I wasn't dreaming. Or on drugs. It was fantastic. We stayed comtemplating this amazing empty crescent of golden sand and green, blue and dark turquoise sea for ages. Alnmouth Dunes are areas of Special Scientific Interest and they have unique saltmarsh and dune habitats, which are the home to many varieties of seabirds and seaside plants. It was a truly magical time.
Following our sojourn in the dunes, we were pretty hungry and headed further north to Seahouses, a well known little fishing village which has been a tourist attraction since Victorian times, and in a designated Area of Outstanding Natural Beauty.
Seahouses is the home of the kipper. And the story goes that they were developed at Swallow Fish in the 1840s. Now I love a good kipper, and Swallow Fish is one of the best smokehouses in the country, so of course we had to go and check out what was on offer. Smoked salmon pate, naturally smoked haddock, kippers and a piece of line caught local sea trout. Wow, what a haul! Then off we went to stuff ourselves with some of the best fish and chips I have eaten, at the Neptune Restaurant in Seahouses. Now this must be the only fish & chip chop (of the many) in Seahouses that I had never eaten in, because previously it looked, to be honest, a bit of a dump. But it has been rejuvenated and the fish and chips were superb. After mushy peas, tea, bread and butter on the side, two very satisfied people left there to return home. Happy, full of great food, with great fishes to eat and freeze, and a clear head from all the fresh air. What a great day. Thanks Angorared!
Posted by glittrgirl at 11:49 AM | Comments (1)
January 02, 2007
Puy lentil and bacon salad
This recipe can be served warm, or cold. It is delicious either way.
I medium onion, finely chopped
2 cloves garlic, finely chopped
4 rashers streaky bacon
4oz sunblush tomatoes in oil
6oz puy lentils
Balsamic vinegar
Salt & pepper
2 tablespoons olive oil
Cook the lentils according to the instructions, drain and set aside.
Fry the onions gently, in the olive oil, for about ten minutes, until they get soft and begin to turn golden. Add the garlic and cook for a further 5 minutes. Drain and set aside, reserving the oil.
Grill the streaky bacon until it is golden and crisp. Make sure you save the fat.
Mix the oilve oil and bacon fat with the oil from the sunblush tomatoes and add enough balsamic vinegar to make a delicious dressing.
Break up the bacon into small pieces, and mix with the onions and garlic. Chop up the sunblush tomatoes and add to the meat mixture.
Stir in the lentils. Add enough dressing to keep everything moist but not leave any at the bottom of the bowl. Add salt and pepper to taste.
You can add some crumbled feta cheese as a topping if you like.
Eat with green leaves and warm crusty bread.
Posted by glittrgirl at 05:29 PM | Comments (2)
December 24, 2006
Happy Birthday Mam (for tomorrow)
This is Nigella Lawson's Chocolate Fruitcake, decorated with chocolate covered coffee beans, crystalised violets, silver sugar balls and edible lustre.
Posted by glittrgirl at 12:09 PM | Comments (0)
December 07, 2006
Truffles
Procrastination at its finest
Knitting-wise, I have my dad's second birthday sock on the go, and a lovely scarf combining hand-spun and dyed angora (in deep wine) from the Isle of Skye plus Kid-silk haze in lilac and marmalade- all knit in one strand in the same lace stitch as the famous Rowan Pia scarf. Photos to come- the scarf is for our work's secret santa- we're going super green this year- no one is allowed to spend any money and the gift has to have green credentials. So I'm using yarn from my stash and knitting a gift for our youngest and newest colleague. Hope she likes it.
So. Truffles. The best truffles are simply a mixture of high quality chocolate and either whipping or double cream. Don't believe any of the North American (and Gordon Ramsey) nonsense about 'corn-syrup' or anything like that. Pah. There are loads of recipes around, but you are basically looking at between a 1:1 or 2:1 ratio of chocolate to cream, depending on the chocolate. With dark chocolate, 2:1 gives you a good stiff (lordy) ganache, 1:1, slightly softer- make sure you use chocolate with at least 70% cocoa- I wouldn't go above 80% though as it is simply too bitter and loses the 'mouth feel'. I've tried Lindt, Waitrose own, Bendicts, Green and Blacks and a few others I can't remember. All good, but all slightly different in taste.
With white chocolate, you want to definately use the 2:1 ratio, as you need way less cream. The ganache will still be pretty soft however.
The basic method is: chop up your chocolate finely. Put in a metal bowl (better than glass, it retains the heat). About 200g chocolate and 200g cream gives you 15-20 good sized truffles. Put the cream in a saucepan and gently bring up to just boiling (called 'scalding' the cream). Tip over the chocolate and gently mix until melted and glossy. If it doesn't quite melt, then place bowl over a saucepan of hot water (make sure your bowl doesn't touch the water and don't have the saucepan on direct heat) and stir until it has melted.
Two issues that might go wrong: over heat the ganache- it'll go grainy- still useable, but not as pretty; you might get water or steam into the mixture- then the ganache is pretty much unuseable.
When melted, put the bowl of ganache in the fridge for a couple of hours until solid. You can then remove and roll into balls, covering your hands in cocoa powder to help. Re-chill the balls. You can either then leave the truffles as they are, or cover in tempered chocolate (I've done both- the re-covered truffles are... special).
So, these are the flavours I have tried (trial and error as to how much flavouring you put in, I'm afraid), stirring essences/liqueurs in to the still liquid ganache or infusing the cream with spices:
Kalhua- very subtle 'extra' chocolatey flavour
Whiskey- single peaty malt. Need quite a lot of liqueur to keep its flavour- about 3 tsps to 100g chocolate
Amaretto- very, very good flavour- amount as above
Cardamom- infuse warm cream with crushed pods for at least 10 minutes, then bring to the boil- then strain cream onto white chocolate- supposed to be good with dark chocolate too. Definately need a dark chocolate coating for this ganache, otherwise too sweet.I used about 5 pods to 50 g white chocolate. Tried it with some saffron too- very subtle, but nice- different.
Salted caramel- bought some Epicure muscovado toffee sauce (cheated!) and added three tsps to the heating cream, then added to the (100g chocolate) ganache mix. Then added 1/4 tsp maldon sea salt.
Wow. I got a hug from my friend Matt for that one. He did the happy Snoopy dance whilst eating it.
Very good.
So christmas is sorted then! just have to wait for the week before to make 'em (with fresh cream as an ingrediant, they last about a week if covered in chocolate).
Posted by scumkitten at 09:32 AM | Comments (5)
September 30, 2006
Now THIS is how to cook for Halloween!
This was the centrepiece
Posted by glittrgirl at 09:39 AM | Comments (3)
August 21, 2006
Scrummy hummous
1 x 16 oz tin of chick peaas
4 cloves of garlic (more if you like it really garlicky)
the rind and juice of 1 large lemon (2 if you like it really lemony)
1-2 tablespoons tahini
good quality olive oil
salt and pepper
Drain the chick peas (garbanzo bean, ceci bean, bengal gram, chana or channa) and put in a blender. Add the rest of the ingredients and whizz. Use as much olive oil as you like to get the consistency you like and add more lemon juice if you like. In fact just play around until you find the blend that tickles your taste buds and eat until gone and your breath stinks to high heaven.
Store in a covered bowl with a slick of olive oil on top to stop the hummous going crusty. Simply stir this in before serving. You can garnish with paprika or chopped coriander/parsley/mint or all three.
Posted by glittrgirl at 04:24 PM | Comments (6)
August 14, 2006
No knitting, but lots of jelly
Autumn in a jar
We managed to pick 11 lbs in half an hour (and I cover my back by saying we picked that many because they were all about to fade out and rot away), resulting in a blackberry pie and 9 pots of blackberry jelly. Jelly, not jam. The pure clear deep black-purple of autumn come early. Ah. Fab.
Posted by scumkitten at 10:08 AM | Comments (2)
August 05, 2006
Margarita sorbet
Tequila makes me happy!
Finely grated rind of 2 limes
Juice of three/four limes
1.5 cups water
0.75 cups castor sugar
1.5 tablespoons golden tequila
0.5 tablespoons triple sec
Melt the sugar in the water over a low heat - use only half a cup of sugar if you don't like your sorbet quite sweet.
Leave to cool completely.
Place the finely grated zest of two limes in a jug with the juice of three/four limes (depending how tart you like your margarita) and the spirits.
Mix this cocktail mixture with the sugar water and freeze in a plastic container bigger than you think you will need. If you have an ice cream maker you are very lucky indeed. If not, leave for two hours, then take it out of the freezer, and whisk it. Do this every half hour or so until frozen. To serve take out of the freezer about ten to fifteen minutes before serving to allow the sorbet to soften. If this doesn't cool you down, nothing will.
Posted by glittrgirl at 12:57 PM | Comments (2)
May 16, 2006
Lemonade, limeade, orangeade
Lime and lemon
To make any citrus flavoured drink subsitute the fruit or a combination of fruits of your choice. Any citrus fruit can be used, and you can adjust the sweetness to taste just prior to drinking.
6 large lemons
5oz castor sugar
2.5 pints of water
Zest of the lemons and place the peel in a large bowl. Juice all six and add the juice to the bowl along with the sugar.
Pour over 2.5 pints of boiling water, and stir well untilthe sugar is dissolved. Cover and leave to cool and infuse overnight.
Next day, strain the peel and any pips out of your lemonade, refridgerate, then serve with ice, mint sprigs and slices of fresh lemons in large glasses. It keeps 3/4 days in the fridge. When it's done - make more!
Orange and lemon, lime and lemon, grapefruit and orange - loads of delicious combos!
Posted by glittrgirl at 01:24 PM | Comments (1)
Chocolate Pots
Hmmmm, chocolate...
OK, not soup, but worth a shot: a ridiculously easy version of the french classic. Doesn't give you a big portion, but, lady, you don't need a big portion, ok?
Chocolate Pots
180g dark chocolate (good stuff, 70% at least), chopped to rubble
150 ml double cream
50 ml milk (semi or normal)
1 egg
1/4 tsp ground allspice
1/4 tsp vanilla extract
Heat the cream and milk together until almost boiling. Pour over chocolate and let stand for 30 secs or so. Mix with an electric beater or food processor for 30 secs. Add the spices and vanilla. Crack in the egg and beat for another 45 secs or so. Pour into tiny moulds (this recipe makes 6-8) of about 60mls or so.... it is very, very rich, so you don't need much.
Place in fridge and don't touch for at least 5 hours.
Hmmmmmyum.
Posted by scumkitten at 09:14 AM | Comments (0)
February 27, 2006
White Chocolate Soup: unbridled gluttony, yay!
I've asked Glittr whether this comes under 'soupykitty' or not, as although it is sweet and solid, maybe.... well you eat it with a spoon at least. Oh ok, this isn't a recipe for soup, but a recipe for White Chocolate Mousse, flavoured with cardamon and bay leaves- a friend came for dinner at the weekend, having made these and they are fantastic- and this is coming from someone who is not a massive fan of white chocolate. I managed to extract the recipe:
White Chocolate Mousse with Cardamon and Bay Leaves
Serves 6-8
250g good white chocolate (e.g. Lindt Vanilla or Vahlrhona- we used Waitrose Belgian ;) )
100ml milk
8 cardamon pods
3 bay leaves
300ml double cream
3 medium egg whites
Gently melt the white chocolate: best way to do this is in a bowl over a just boiled saucepan- take off the heat and let the heat melt the chocolate.
Meanwhile, remove the seeds from the cardamon pods and crush the seeds gently- add them, with the bay leaves to the milk, then bring to just under a boil with a medium heat. Remove from heat.
Sieve the flavoured milk and stir into the melted chocolate. If the chocolate looks like it is solidifying, put the bowl back over the hot water and keep stirring until the mixture looks velvety.
Whip the double cream to soft peaks. Whip the egg whites to stiff peaks.
Fold the chocolate mixture gently into the egg whites using a large metal spoon. The fold the whipped cream into the chocolate and egg mixture and until satiny and smooth.
Distribute into 6-8 cups and refridgerate for 4-5 hours.
This mousse works very well with a couple of raspberries and some bitter dark chocolate sauce to undercut the sweetness, served in a jar alongside, for pouring.
Posted by scumkitten at 12:52 PM | Comments (1)
December 21, 2005
My Japanese/Plymouth Adventure: restaurant review time!
Yukisan, the manga character, apparently.
All that red and black and gold. All the swishy writing. Lobster. Sushi. Class. So as it was my birthday, I begged. I got on my knees (ooer). And I persuaded DJ Mikey to take me and his ma and pa to Yukisan for a change. We booked a table on the top floor, which is traditional low tables and floor chairs (the other two floors are western seating) and.... I was not disappointed!!!! Just. So. Classy. Ok, Richard had issues with his knobbly feet sticking into the wooden floor... ok, so it maybe isn't the place to wear a short skirt (no, I didn't... thought ahead!), but as far as I'm concerned it is as good an excuse as any to keep that Yoga up. And the food was good too: we shared sushi, vegetable tempura and meat gyoza (little dumplings) for starters, all with the little bowls and chopsticks and various accoutrements. Man, I love all that stuff.
An aside: in amongst the tempura was a perfect, flat palm sized leaf, lightly covered in thin veins of batter. It was a crispy as if it had been dipped in liquid nitrogen (expect it was hot, rather than 'ouch'!). How do they do that? I was so sad that I had to eat it. Although not so sad that I didn't.
Then we had between us Wasabi Steak (ummyumm), Monkfish with ginger and spring onions, Teriaki Chicken, Sweet and Sour Tofu and stir-fried vegetables, with sticky rice. All exquisite, flavours full yet subtle, perfectly cooked rare steak, just.... fantastic! And Mel and I shared some sake, and because it was my birthday, I had a Cherry Blossom cocktail, consisting of Plum Wine, Sake and Sour Cherry Juice...
Finally, we ended with green tea ice cream and deep-fried coconut and bananas: and this last dish was the biggest surprise- light, delicate, small. None of this greasy, dripping, oversweet nonsense you get elsewhere. Gotta love Japanese food. No wonder they never get fat (until they start eating burgers, that is!).
Highly recommended.
Posted by scumkitten at 12:00 PM | Comments (2)
December 13, 2004
My current favourite cocktail
A violet martini.
2 oz vodka,
1/4 oz dry vermouth,
1/4 oz Creme de Violette.
Shaken with ice. Looks great, tastes great.
Posted by glittrgirl at 02:57 PM | Comments (1) | TrackBack
December 05, 2004
Green and Blacks: Gods of chocolate.
I still have a cold. I still feel like poo. But Green and Blacks Hot Chocolate, made with organic Guernsey Cream Milk and with a slug of Benedictine, makes me feel happier about the world. Glittr and I even added extra pieces of G&B's dark chocolate just to see if it transported us to happier planes. It worked for me Glittr, what about you?
Posted by scumkitten at 01:56 PM | Comments (1)
