Champagne, if you are seeking the truth, is better than a lie detector.
– Graham Greene
This is a delicious cocktail which would be appreciated by even the most discerning of palates.
1 tbsp raspberry puree
1 tsp Chambord (raspberry liqueur)
2 dashes of orange bitter
chilled champagne
In a champagne flute, add the puree, liqueur and orange bitter.
Stir in gently the chilled champagne.
Cin cin
Recipe
This is a basic recipe for the cream frosting. It is good on its own but extra flavouring can be added to vary it.
Creamy cheese frosting
Ingredients:
Preparation:
1. Ensure that the icing sugar is sifted to produce a smooth frosting.
2. Add all the ingredients into a food processor or use a hand blender and mix for a minute or until creamy and smooth. For a thicker mixture add more icing sugar more than what the recipe called for.
3. Top tip: to make the mixture creamier, leave it on the fridge for at least 10 minutes before piping in.
For the cupcake recipe, we have a vanilla cupcake recipe posted here.
Alcoholic Drink
This drink recipe was from a book called Everyday Drinking by Kingsley Amis.
The ingredients when put together sounded rather delicious as I am a Bovril girl.
Anyway to make the Polish Bison you will need the following:
Make up the Bovril the usual way. Dissolve the Bovril in a cup of boiling water.
Now add the vodka, again you can use any Vodka as vodka is a vodka is a vodka.
Squeeze in a bit of lemon if you are partial to lemon.
And then add a shake of pepper.
Give it a good stir.
Now enjoy. This is apparently good for colds.
Recipe
Pancake, photo by JMorton
To celebrate Pancake Day, I cooked my own version of pancakes. I like to use self-raising flour instead of plain flour, thus my pancake is softer and slightly bulkier than the standard crepe.
This recipe is very nice according to my husband.
Whisk the eggs with flour and sugar.
Add the milk and vanilla.
Continue whisking until all the lumps have dissolved into a smooth mixture.
Heat a pan and drop a little knob of butter with a dash of oil so butter won’t burn. Ensure to coat the frying pan with the fat. Remove the excess oil/and butter with a kitchen towel.
Drop a ladle of the mixture into the pan. When the pancake has started to bubble, turn it around by carefully lifting it around the corners.
Butter then add your favourite toppings such as a sprinkle of lemon, or maple syrup or chocolate and banana, or even ice cream.
Recipe
Today is Shrove Tuesday, also known as Pancake Day. Tossing pancake is the business – what fun!!!
Shrove Tuesday is the day before Ash Wednesday, which is tomorrow. It is the start of Lent for Christians.
When my son was really young we used to troop to church and join in with the pancake tossing at the church hall. There would also be a picture quiz before the pancake tossing. We used to look forward to the event as our family was the quiz champion. hehehe
Now that James is grown up, Pancake day is not the same anymore. But perhaps one day we will go back to join in the fun once again.
Ingredients
For the pancake mixture
To serve
Preparation method
Sift the flour and salt into a large mixing bowl
Now make a well in the centre of the flour and break the eggs into it.
Then begin whisking the eggs – any sort of whisk or even a fork
Gradually add small quantities of the milk and water mixture, still whisking
Whisk until the batter is smooth, with the consistency of thin cream.
Now melt the 50g/2oz of butter in a pan.
Spoon 2 tbsp of it into the batter and whisk it in, then pour the rest into a bowl and use it to lubricate the pan, using a wodge of kitchen paper to smear it round before you make each pancake.
Now get the pan really hot, then turn the heat down to medium and, to start with, do a test pancake to see if you’re using the correct amount of batter. I find 2 tbsp is about right for an 18cm/7in pan. It’s also helpful if you spoon the batter into a ladle so it can be poured into the hot pan in one go. As soon as the batter hits the hot pan, tip it around from side to side to get the base evenly coated with batter. It should take only half a minute or so to cook; you can lift the edge with a palette knife to see if it’s tinged gold as it should be.
Flip the pancake over with a pan slice or palette knife – the other side will need a few seconds only – then simply slide it out of the pan onto a plate.
Stack the pancakes as you make them between sheets of greaseproof paper on a plate fitted over simmering water, to keep them warm while you make the rest.
To serve, sprinkle each pancake with freshly squeezed lemon juice and caster sugar, fold in half, then in half again to form triangles, or else simply roll them up. Serve sprinkled with a little more sugar and lemon juice and extra sections of lemon.