Found this yummy recipe online and cannot wait to try it.
Earl Gray Tea Martini (aka The Marteani)
makes 1 serving
Earl Grey Tea infused with Vodka
2 tbsp Corn Syrup
1 pc Lemon, juiced
1/2 cup Ice
To make Earl Grey infused vodka:
- Soak 1 sachet earl grey tea in 200 ml vodka overnight.
To make the Tea Martini
- Make a glass by putting together all ingredients in a shaker and shake for 1-2 minutes.
- Serve in martini glass or tea cup.
Note: If you don’t have corn syrup, you can make your own by boiling together 1 cup water with 2 cups sugar until dissolved. Adjust quantity of syrup to taste. You can also use other tea flavors for this recipe. This recipe is perfect with some scones or cookies on the side.
The image and recipe is from here
Let me know if you make it!
Yields 1 loaf (or 4 mini loaves)
2 cups whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon salt
3/4 cup brown sugar
1/2 cup (1 stick) unsalted butter, at room temperature and cut into cubes
1 large egg, beaten
3 large, overripe bananas, mashed
3 tablespoons plain yogurt
1 teaspoon vanilla extract
1 cup semisweet or bittersweet chocolate chips
Preheat oven to 350 degrees F. Butter and flour a 9 by 5 inch loaf pan.
In a medium mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg and salt. Set aside.
In a large bowl, cream together the butter and sugar. Then mix in the egg, mashed bananas, yogurt, and vanilla extract. Fold the dry ingredients into the wet, making sure to scrape the bottom with your spatula. Mix until just combined. Add the chocolate chips. The batter will be thick and lumpy.
Scrape the mixture into the prepared pan and level the surface with a spatula. Bake for 45 to 60 minutes, or until the loaf is golden brown and a toothpick inserted into the center comes out clean. If the top of the loaf cracks down the length, this is also a sign the bread may be done. If using a mini loaf pan, reduce the baking time to 35 to 45 minutes.
Allow the bread to cool in the pan for 5 minutes before transferring to a cooling rack
This is my next mission, I love baking banana bread with my hubby and this is gonna be the best one ever baked!
Recipe by The Pastry affair
Image via above link
- Place all of the ingredients into a saucepan and simmer gently for 6-8 minutes, without boiling.
- To serve, pour the mulled wine into heatproof glasses.
This sounds delightful!
I am so gonna try this asap.
Recipe is by Ainsley Harriot
Have a look at the original here:
Image via same link
After you blow up the balloons, wash them off and let them dry. And before you use each one, spray a little non-stick cooking spray on each. Just a little.
Okay, here’s what you do.
Melt some semi-sweet chocolate, white chocolate or confectionery coating. I used the same candy coating I use for cake pops. Let it cool slightly before using. It doesn’t need to be super hot.
Spoon a small amount on a wax-paper-covered baking sheet.
Then take one of your prepared balloons and dip it in the chocolate. Dip it in enough so the chocolate makes a bowl shape around the balloon.
Remove from the chocolate and place the balloon gently on top of the chocolate waiting on the baking sheet.
You can place the tray of balloon bowls in the refrigerator to speed up the drying time.
Pop them all with a pin.
Gently remove the balloon carnage from the inside of the cups and they are ready to go. If you want, you can also serve other treats in them like ice cream.
But we had wicked good pudding waiting in the fridge. Fill each cup as full as you want.
Then you can top them off with whipped cream.
Lots and lots of whipped cream.
To make Jill’s Sweetened Whipped Cream, just chill a metal bowl and beaters in the freezer for about 15 minutes (to help whip the cream faster). Then combine 2 cups heavy cream, 1/2 cup powdered sugar and 1 teaspoon vanilla. Beat on medium-low using a mixer until the cream starts to thicken. Then increase speed to medium-high and beat until firm peaks form.
I found this recipe on www.bakerella.com
For lots more ideas go over and have a look.
Images via bakerella
Since I am spending a whole weekend celebrating my birth I decided to share my all time favorite cocktail with you in honor of having a fun weekend.
Here is the recipe:
Pour a 6 count of your favorite vodka or gin into a professional shaker, cover with strainer and lid.
Shove the closed shaker into the well of ice and furiously spin it for 2 minutes.
Bury the closed strainer under as much ice as possible. Let it sit in the well for 10 and half minutes while spraying cold club soda over the ice every few minutes.
Pour a half count of vermouth into an absolutely ice cold Martini glass. Swirl the vermouth around the glass 3 times and discard down the drain.
Place 2 cocktail olives, on a pick, into the wet & ice cold Martini glass.
Pull the strainer of booze out of the ice well. If done properly the ice will stick to the strainer like a tongue to a signpost on Christmas. Pour the potent potable over the olives.
Lick your lips, smell the aromas, take your first sip of pure heaven.
Enjoy your weekend.
World’s Best Vodka Martini Recipe by The Publican
Garden Tomato & Basil Tart
Yields 10-inch tart
Olive Oil Tart Crust
1 cup whole wheat flour
1 cup all-purpose flour
1 teaspoon fine sea salt
1 teaspoon dried basil
1/3 cup olive oil
1/3 cup cold water, plus extra if necessary
Preheat oven to 350 degrees (175 degrees C).
In a medium bowl, whisk together the flours, salt, and basil. Add the olive oil and water and mix until it comes together as a dough. If dough will not form a ball, add more water in teaspoon increments until it does so. The dough should not be sticky and wet.
On a lightly floured surface, roll out dough to form a 12 inch circle. Transfer to tart pan, repairing dough if necessary. Prick the bottom of the dough with a fork before baking. Bake for 10-12 minutes before removing and allow to cool slightly before filling.
Tomato Basil Filling
1-1 1/2 cups freshly grated Gruyere cheese, loosely packed
1/2 cup fresh basil leaves
4-6 ripe tomatoes, sliced into 1/4-inch pieces (cherry tomatoes may also be used)
Freshly ground salt & pepper, to taste
Layer cheese, tomatoes, and basil on pre-baked tart crust. Sprinkle with salt and pepper, to taste . Bake for 25-30 minutes, or until fragrant and lightly browned. Cool for a few minutes before serving.
Recipe & image via The Pastry Affair
Adapted from Chocolate & Zucchini
Yields about 2 quarts
6 cups water, divided
1 cup sugar
2 cups (1 pint) fresh blackberries
In a large saucepan, bring 2 cups of water to a boil with the sugar. Once completely dissolved, remove from heat and allow to cool.
Juice the lemons; this will yield about 1 cup of freshly squeezed juice. In a blender, combine lemon juice and blackberries and blend until pureed. Strain mixture and discard seeds.
In a pitcher, stir together sugar water, blackberry puree, and add 4 additional cups water. Refrigerate until cool or add ice cubes to individual glasses to drink sooner. Serve with a wedge of lemon.
Since spring has just arrived in South Africa, I think this will be my seasonal drink.
Image and recipe from The Pastry Affair