Appletiser Cocktail Recipes

Appletiser Apple Temptation cocktail

So it seems that the UK gets five minutes of sunshine and everyone goes a bit crazy…shorts and t-shirts are dug out and dusted off, along with BBQ’s and ill fitting swimming costumes and our minds turn to Summer and the promise of well deserved relaxation time. Summer for me, is the best time of year and I love trying new recipes with in season fruit and veg as there is such a huge selection available.

In two and a half weeks time we are having a street party to celebrate the Royal Wedding and I think the following seasonal cocktails will be making an appearance (weather permitting!). Not only are they delicious, they are majorly refreshing!

Apple Temptation
Three raspberries shaken hard with 37.5ml of citrus vodka, 25ml triple sec, 2 dash orange bitters (optional) and the juice of half a lime.
Double strain and serve with a splash of Appletiser in a tall glass.

Appleteaser
50ml Arette or any 100% de agave tequila, repesado
4 leaves of mint 2 leaves of coriander,
1 half lime, 15ml rich agave syrup, 10ml sugar syrup
Shake hard and serve.
Top with ice cold Appletiser and serve in a martini glass.

Forbidden Fruit
1 slice of fresh ginger muddled with 2 strawberries,
1/3 of a fresh lemon,
4 leaves of mint 50ml vodka and 15ml strawberry liqueur,
shaken hard and strain over ice in an old fashioned glass.
Topped with Appletiser.

Mint Angel
5-8 Fresh mint leaves stirred vigorously with ice cold Appletiser and crushed ice.

Very Berry
3 raspberries and 1 blackberry squashed with 15ml grenadine, half a fresh lemon shaken hard and dumped into a large glass. Fill the ice to the top and fill with Appletiser. Enjoy!

Foodie Friday – Chocolate and Almond Tart

Foodie Friday Chocolate Almond Tart Recipe

I admit that sometimes I cheat when baking…particularly when it comes to pastry! This is a quick way to make a really delicious dessert using a pre-made pastry case.

Ingredients:

  • One 7″ pre-made sweet shortcrust pastry case
  • 225g dark chocolate
  • 175ml double cream
  • 1 egg plus 1 egg yolk
  • 50g caster sugar
  • 1tbsp plain flour
  • 75g flaked almonds
  • Almond essence (optional)

Method:

  • Warm the chocolate gently until melted and then stir in the cream.
  • In a separate bowl whisk the egg and egg yolk together with the caster sugar and add a few drops of almond essence if using.
  • Gently stir the flour into the egg mixture until smooth.
  • Combine the chocolate mix and the egg mix, then follow by stirring in 2/3rds of the flaked almonds.
  • Pour the mixture into the pastry case, top with the remaining almonds and bake for 30 minutes at 180 degrees.
  • Leave to cool for 1hr before tucking in.

This works equally well as individual servings in ramekins – bake for 20 minutes and serve while still warm for a melt in the middle chocolate pudding.

Enjoy!

Blog Award

azaria bloggy brilliant award

Today I had a lovely surprise in the post from Azaria PR who have bestowed upon me their Bloggy Brilliant Award! This is my first award of any sort for blogging and it’s such a lovely thing to happen. The award itself is actually a biscuit with the award printed on it! Must…resist…eating…


Awarded to “acknowledge your hard work and how dedicated you are” and in  recognition of “a blogger that has passion and a real commitment to creating a truly original blog.” I’m absolutely chuffed to bits and I know some people might not think it’s important but this is a real milestone for me :)

p.s. you can buy me a drink to celebrate here if you’d like ;P