25
Jan
Salted Coffee Caramel Sauce
Method Melt butter in a small saucepan over medium heat. Once the butter has completely melted, add the sugar, heavy cream, espresso powder, and salt and whisk until all of the espresso powder has dissolved. Bring the mixture to a slow boil, whisking constantly during this time. Turn down the... Read More
25
Jan
Classic Scones
Method Heat oven to 220°C. Tip the flour into a large bowl with the salt and baking powder, then mix. Add the butter, then rub in with your fingers until the mix looks like fine crumbs. Stir in the sugar. Put the milk into a jug and heat in the... Read More
18
Jul
Spiced Vienna Coffee
Directions Divide the coffee, cinnamon and cardamom seeds between two 1L (4-cup) capacity coffee plungers. Top with boiling water. Stir to combine. Cover with plunger and press down slightly. Set aside for 5 minutes to develop the flavours. Press plunger down all the way. Pour into heatproof glasses. Add 1... Read More
18
Jul
Irish Coffee
Directions Place 2 tablespoons ground coffee in a coffee plunger and pour over 1 1/2 cups boiling water. Stir well. Set aside for 5 minutes. Plunge the coffee. Pour 1/4 cup whisky into two serving glasses. Pour over the coffee and then stir in 2-4 teaspoons sugar, to taste. Carefully... Read More
25
Nov
Creamy Pasta with Smoked Salmon & Peas
Directions Combine the cheese, parsley, pepper and lemon zest in a small bowl and set aside. Cut the spring onions into 5cm lengths, halve lengthways, then cut into thin strips. Cook your pasta in a large saucepan of salted boiling water, following packet directions, until al dente. Drain, return to... Read More
25
Nov
Icecream Sundae
Directions Make caramel sauce: Place sugar, butter and cream in a small saucepan over low heat. Cook, stirring, for 4 to 5 minutes or until melted and smooth. Bring to a simmer. Simmer for 3 to 4 minutes or until slightly thickened. Pour into a small jug. Meanwhile, make chocolate... Read More
25
Nov
Mince Pies & Cream
Directions MAKE THE MINCEMEAT IN ADVANCE In a large pan, dissolve the sugar in the ruby port over a gentle heat. Add the apples and stir. Add the cinnamon, ginger and cloves, currants, raisins and the zest and juice of the orange. Bring to a gentle simmer and cook for... Read More
