Thursday, 24 July 2014

We Should Cocoa: Boozy Ice Cream Floats


This month's We Should Cocoa is hosted by Elizabeth at Elizabeth's Kitchen Diary who has gone for the saviour of the summer and challenged us to make ice cream based beauties and topping treats.  You can read all about We Should Cocoa on Choclette's blog by clicking here. 


Say floats to me and I don't think of creamy, fizzy, brain freeze inducing drinks. 

Nope.  I think of carnival floats. 


The highlight of the Brownie and Girl Guide calendar but now rarely seen.  They were themed, I vividly remember wearing a lion costume, with full face paint, for the Wizard of Oz float we did one year.  We'd throw sweets and wave at people. Then we would crash out like tiny rockstars, high on sugar and crepe paper and face paint fumes. 


These boozy ice cream floats will also make you feel like a rock star.  But that kind of depends on how much liquor you put in them.


Ingredients
Full fat coke. No room for diet here. 
Your favourite spirit that will mix with coke. Vodka, amaretto, rum or bourbon welcome at this party. 
Soft scoop ice cream. Vanilla, preferably. You could posh this up with fancy ice cream if you want to.
Melted dark chocolate

Method
The golden rule with a coke float is fizzy first. Half fill a tall glass with cola and one shot (two shots, who are we kidding...) of your preferred tipple. Gently place in a scoop or two or ice cream. Top with a little melted chocolate. 
Drink through a straw or else ice cream float tash. 


Sunday, 20 July 2014

Seven on Sunday: 20.07.14

Funky flour patterned honey and oat bread, local honey with the cutest paper bag, live bees from the honey stall, Macarons from Sylvia and Terry Fine Kentish Chocolates (probably one of the best Macarons I've put in my mouth to date), local veg and fancy lettuce from the veg stall, my coke float reward for weeding.

You might have noticed that things are slowing down around here. It's because I'm relocating to a new blog home called Honey & Dough (www.honeyanddough.com)
Please bear with me whilst I make the transition, it'll be launched on the 1 August!

Monday, 14 July 2014

Dotcomgiftshop's Christmas in July


Man, I love Christmas.



Especially, fun and new things for Christmas.  These Santa Sacks were one of my favourites. 


This cheery chap...


... and this bony bro would make total cute gifts. 




Total ceramic porn. Mainly the simplicity of the blue and white stripy set.



Thank you to Dotcomgiftshop for a lovely afternoon and Jenny Wood for her equally as lovely chat.

Wednesday, 9 July 2014

Chilli Coconut Cashew Nuts


I think it's a myth that if you are an adult, that you have all your shit together. Like you can keep on top of your laundry and you remember to put salt in the dishwasher. You can get yourself ready in the morning leisurely, over some freshly brewed coffee and yes, you even made eggs. There is a meal plan that you write in beautiful calligraphy on a Pinterest worthy chalkboard in your beautiful kitchen. You probably enjoy the finer things in life, like good wine (i.e. ones not bought on offer at Sainsburys), the theatre and discussing politics.


This is pretty much crap. Pure crap.

I'm an adult and the only reason salt is put in the dishwasher is because there is an angry light that lights up on the new dishwasher when there isn't salt in there. I don't like being judged by technology. Empty laundry basket? That's funny.


I dont have time for eggs in the morning. I have time for throwing on an outfit, brushing my teeth and trying to avoid my cats trying to kill me on the stairs. I have a meal plan but am a big fan of coming home in a royal strop and wanting Thai food. Like now. What do I have drawn on my kitchen chalkboard? A ninja. There is a ninja on my chalkboard.

As for the finer things in life; yes, I own posh welly boots and enjoy wine. But sometimes it takes every fibre in my mortal being not to laugh when someone says "nuts". You're welcome 


Ingredients
1tbsp runny honey
1/2tsp coconut oil
200gr plain cashews (not roasted, or salted)
15gr dessicated coconut
1/4tsp salt
1/2 small dried red chilli, finely chopped


Method
1, Add the honey and coconut oil into a small suacepan and place over a low heat. When the oil has melted, give it a good stir and then add in the nuts. Stir this well until the nuts are completely covered in the honey/oil combo. 
2, Remove from the heat and add in the rest of the ingredients. Toss these together so the coconut and chilli sticks to the nuts. Scrape all of this out onto a lined baking sheet. 
3, Spread the nuts out, making sure you dont dislodge too much of the coconut from them and bake for 5-7 minutes until golden brown at 180 o/c. You might have to give them a little shake every now and then so they colour evenly. 
4, Leave to cool completely before snacking. 


Thursday, 26 June 2014

DIY Sausages


Jim and I made sausages. 


Chilli and coriander ones. 


With added man hands. 


And apple, celery and caraway ones.


We stuck the sausage stuffer onto Rosie the KitchenAid after using the meat grinder attachment on the pork.


Killer arm workout lifting these bad boys. 


Not bad for a first attempt though!

We used about an 80:20 meat to fat ratio. Added in the flavourings and fried off little portions to check for seasoning.  Best tip is to keep everything super cold and wipe down your surfaces, because it is genuinely surprising where bits of sausage meat can get.  I see a lot more homemade sausages in the future.