Archive for the ‘Alcoholic’ Category

I made this marinade the other night to go with 2 steak fillet’s. I know this is not a cut of meat that you would usually marinade but I have had this recipe saved for ages and thought I would try it. It was a great marinade that would work well with other meats I think, I will look forward to trying this again with a different cut of beef as well. It is very simple and really imparts a nice flavour into the meat. I served our steaks with corn on the cob and topped the steaks with fried mushrooms and onions and a horseradish sauce. If you would like to view the original recipe please click here although I did not change anything in the recipe ingredients.

If you have been keeping up with the progress of my beautiful handcrafted, Eco friendly, camphor laurel chopping, cheese boards, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.


3/4 cup beer
2 tablespoons brown sugar
1 teaspoon mustard powder
1 tablespoon honey
cracked pepper to taste


1. Combine all ingredients in a small saucepan, bring to the boil, reduce heat & simmer 10 mins uncovered. Allow to cool.

2. Marinate meat in beer mixture for at least 1-2 hours turning occasionally.

All photos taken by me unless otherwise stated.


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I have not posted a drink recipe in ages and I liked the look of this one on recipzaar. I had all the ingredients and was having family over for dinner so I thought it would make for a great afternoon cocktail. It turned out really well, the only thing I did different was I had some coconut cream I wanted to use up, so I mixed this with the fresh cream. A wonderful refreshing cocktail to remind you of the Islands. If you want to read other reviews or see other photos please click here.

If you have been keeping up with the progress of my beautiful handcrafted camphor laurel chopping, cheese boards, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.


60 ml Malibu rum
60 ml Pineapple juice
30 ml Cream


1. Blend all ingredients together with crushed ice and pour into a tall glass.

2. For a tropical feel, garnish with a slice of pineapple and an umbrella.

All photos taken by me unless otherwise stated.

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I decided to try another new way to prepare a duck breast with a new sauce, both my hubby and I enjoyed this. I thought it turned out really well with sauce really complimenting the duck. I did adjust the ingredients several times but I think I have written the right quantities for 2 people.


2 Duck breasts (I live near France so I buy magret they are larger than regular breasts so choose ones of a nice size.)
1 Garlic clove, bruised
1 Tablespoon thyme leaves
Zest of half of an orange

Blueberry Port Sauce

1 Cup port
1 Tablespoon redcurrant jelly
150g Blueberries
11/2 Teaspoon Dijon mustard
1/2 Teaspoon cornflour


1 Tablespoon olive oil
1 Red onion, finely chopped
1 Clove garlic, crushed
30g Butter
300g Baby spinach leaves

Rosti Style Potatoes

2 Medium potatoes, coarsely grated
1 Onion, finely chopped
1 Clove garlic, crushed
25-30g Butter


Duck Breast

1. Place the duck breast in a container with the garlic, orange zest and thyme. Cover the container and place it in a refrigerator, leave it to infuse for a few hours.

2. Cook duck breast skin side down over medium/high heat to render fat and crisp skin. This will take 8-10 Min’s, you will have to drain fat periodically as a lot of fat will fill the pan, just be careful. as it is very hot.

3. Transfer duck to an oven proof dish, place on a wire rack and cook in 180c oven for 20-25 Min’s, this will leave it nice and pink in the middle. I turn the oven, to grill, for the last few Min’s to really crisp up the skin, but take your pick I like it this way.

Blueberry Sauce

1. Heat port, half the berries and redcurrant jelly in a pan. Heat to a medium/high heat and leave to simmer for 8-10 minutes until it reduces to a thin sauce consistency.

2. Add a little water to cornflour and add to sauce to thicken slightly, add Dijon mustard and whisk to dissolve.

3. Remove from heat and stir in remaining berries and serve immediately.


1. Heat oil in a large pan add onion and garlic, cook until onion softens.

2. Melt butter in same pan, add spinach and cook until spinach is soft.

Rosti Style Potatoes

1. Heat butter in a pan, add onion and garlic and cook until soft, using an absorbent cloth squeeze any excess liquid from potatoes and add to pan, cook until potato is sticky. Remove mixture from pan.

2. Using egg rings place mixture inside and cook until browned and crisp on both sides.

3. Alternatively I did this last night as I was on a hurry, but it does not make for the best presentation. Just leave potato in pan and stir cooking until crisp, it is a little quicker but potato is in bits rather than a nice shaped ring.

To Serve: Pour a little sauce on plate, place sliced duck breast on top of sauce, serve spinach and rosti on the side.

All photo’s taken by me unless otherwise stated.

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This is another competition entry and I think this one is real special as it is my youngest entry so far. This one comes from Leah who is 9 years old and lives in Australia. Thank you so much for entering Leah and your cake was yummy, I love your photo too.


Candied Orange peel

1 orange
1/4 cup sugar
2 tablespoons water

Cooked pie crust

Store bought Pie crust is fine (you can make your own if you like)


1 cup cornflakes
2 teaspoons sugar
1 teaspoon ground cinnamon
1 cup heavy whipping cream
8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped (Milk chocolate can be used)
1 tablespoon Grand Marnier or other orange liqueur


For candied orange peel

1. Using vegetable peeler, remove peel (orange part only) from orange in strips. Cut strips into matchstick-size pieces and place in small saucepan. Cover with cold water; bring to boil. Cook 30 seconds; drain.

2. Rinse saucepan; add 1/4 cup sugar, 2 tablespoons water, and peel. Stir over medium-low heat until sugar dissolves. Simmer until peel is translucent and syrup is thick, about 20 minutes.

3. Using a fork, transfer peel to plate and cool. (Can be made 1 day ahead. Cover and store at room temperature.)

For filling

1. Toss cornflakes, sugar, and cinnamon in small bowl. Chop all but 2 strips of peel. Sprinkle chopped orange peel, then cornflake mixture over bottom of prepared crust.

2. Place cream in heavy medium saucepan. Bring to simmer. Remove from heat. Add chocolate and whisk until chocolate melts and mixture is smooth; mix in Grand Marnier. Pour into crust.

3.Refrigerate until filling is firm, at least 3 hours. Garnish with remaining 2 orange peel strips. (Can be made 1 day ahead. Cover loosely with foil and keep refrigerated.)

Using sharp knife, gently loosen crust from pan sides. Remove pan sides. Cut tart into wedges; serve cold.

All photo’s taken by me unless otherwise stated. Except in this case as I have included the picture of Leah.

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Blueberry Gin

Here is that drink recipe I mentioned in the last post, as I said before I don’t usually experiment with drinks around Christmas. It is usually just wine and champagne served, but I thought I would play around and have some fun this year. I actually got the idea from a friend, when we lived in Spain.

They had a party one night and they must have had 20-30 different flavoured bottles of vodka, everything from fruity ones to chili, even jalapeno. All of them they had made themselves by adding the flavoured ingredient, I thought it was so novel and it was interesting tasting all the different flavours, well maybe I didn’t try them all, I would have been on the floor if I had.

Any way this is a recipe for blueberry flavoured gin, I have not made this before so I can not vouch for how good it will turn out. I am just trying it for something different this year.

Blueberry Gin

1 Punnet blueberries (250g-300g)
6 Tablespoons sugar
1 Bottle of gin


1. In a large bottle pour gin, add blueberries and sugar, shake well and refrigerate for 2 weeks or up to 2 months. Shake the bottle from time to time, you will see a marvellous rich colour developing as the days go by.

To serve: Place a shot of gin in a blender with crushed ice, blend, pour into chilled glasses and top with tonic and garnish with a sprig of mint. Alternatively, serve alone in a small chilled glass with ice cube.

I will post a photo once my gin is done as I said I only put it in the fridge a few days ago so I will have to be patient until it is done.

Recipezaar member review

5 Stars

” This is super easy and it makes a FABULOUS gin and tonic. YUM!!! “

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Christmas Life

We are getting closer to Christmas so I thought I would start adding some drink ideas to my blog. I will start today with some very simple, yet delicious fruity champagne cocktails, the great thing is you can really experiment with just about any fruit, also you can mix several together. I just made mine with strawberries and raspberries, I have listed the recipe below for strawberries but it is exactly the same for raspberries. Have fun and enjoy, if you come up with a yummy combo let me know.


Strawberry Puree

1Kg Fresh strawberries, chopped
250g Caster sugar

Per Each Glass

15ml Grand Marnier
8ml Grenadine
30ml Strawberry puree
Champagne (to top up)

1. Blend strawberries (or whatever fruit you are using.) with sugar in a blender or food processor. Makes about 1 litre. This puree will keep in the freezer for up to 3 months.

2. Mix Grand Marnier, Grenadine and strawberry puree together and pour into the bottom of a champagne flute.

3. Fill the glass slowly with champagne.

4. Stir and serve with a strawberry on the rim.

All photo’s taken by me unless otherwise stated.

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