bénédictine liqueur

Many years ago my brother and I worked together at bar that had a selection of spirits that I am pretty sure came from the owners kitchen in the eighties. This included a bottle of Bénédictine Liqueur. The only person to have sold any of this, in a good seven years, was my brother to the wife of a vicar that visited. I'm not sure if it's making a comeback but this cocktail looks pretty yummy. Anything with that tastes like turkish delight is top in my book.

Tempura time

Fingers crossed summer might actually be breaking through this never ending winter. I am ready to say goodbye to soups and stews along with my coats and tights. While I am hoping this will make my current gluten-free diet a lot easier as I won't be craving carbs on cold days sometimes I still need a fix. Today was tempura (with gluten-free flour). It couldn't be much easier or quicker especially if you lazily used pre-prepped stir fry veggies like me.

All you need to do is mix equal quantities of flour (regular plain or otherwise) and cornflour, about 4 tablespoons of each with a pinch of baking powder, an egg yolk and enough cold fizzy water until you have a light batter (that should coat the back of a spoon). Pop in you veggies and carefully deep fry in batches in a flavourless oil. 

Cucumber crisps and Avril Lavigne

As I said in my last post we got to try some crazy foods in China, without doubt toffee potatoes went down best with the group. These are, quite simply, boiled potatoes dipped in caramelised sugar served hot with a little bowl of cold water to dip them into to set the sugar and stop you burning your mouth before you eat them. Hot pot was another winner, but for me it was an all together far too stressful way to eat, you really have to put aside any politeness and grab the food you want else all you end up with over boiled cabbage. However, at one hot pot restaurant in Beijing we did get to see some fantastic noodle making, and they were delicious.

We also went north of Beijing to the Inner Mongolian Plateau and it was here we had what was possibly the strangest food stuff of the trip, mare's milk and honey cheese tubes.

I won't be trying to find these in London.

  
Now, cucumber crisps went down far better and surprisingly refreshing.

And it wouldn't have been the same without an unexpected celebrity endorsement. 

China

I have just got back from a trip to China, I will get around to posting all the crazy food when the jet lag has passed. In the mean time... 

An intelligent man knows a tomato is a fruit. A wise man knows not to put them in a fruit salad.

China proved this to be entirely incorrect. Watermelon + tomatoes = yum 

happy easter

Got to love a day when you can eat chocolate for every meal. Happy Easter.

halloumi

Many moons ago my mother and I went on a holiday to Cyprus. The holiday turned out to be a bit of a disaster. Due to a lack of any pots and pans in our apartment we ended up going to a little restaurant almost everyday. Sitting outside on bright red plastic garden furniture the owner would bring us piles of fried halloumi. All crispy, salty and a little bit squeaky, it turned out to be a highlight of the trip and eating it now always reminds of the sunshine.

lime curd

A recipe for spring, although all hopes that spring has sprung seem to have fizzled away this week. However, despite the snow, hail and rain that has blown over London today there has been a hint of warmth in the air and the sun has found its way through the cloud. 

I made this as a dinner party gift (I'm not one to stick with a bottle of wine) after a friend bought a waffle maker and thought it would be the perfect accompaniment. Really easy and a great way to use up left over eggs. Makes one jar full (orignal recipe from the marvellous Nigella).

Melt 75 grams of unsalted butter in a small pan then mix in 3 eggs, 75 grams of caster sugar, 125 ml of lime juice (I used 5 limes) and the zest of one lime. Whisk to a custard over a low heat, it just takes a few minutes so don't ignore it and make a cup of tea or you may be left with a rather zesty omelette. Leave to cool slightly before putting in your jar or on a cake or on a spoon and in your tummy.