This is my favourite cocktail in the world. I had it first at an amazing restaurant in Boston called No 9 Park. It's the perfect drink for a romantic Spring or Summer evening.
Pear Martini - this makes one drink
2 1/2 oz vodka
1/2 oz pear liqueur - Poire Williams is one example
1/4 oz pear cognac - Belle de Brillet is a possibility
1 oz pear nectar
Shake with ice.
March 23, 2009
March 22, 2009
Brandy Chocolate Crunch Cake
This is a delicious cake which always gets eaten. Everytime I've made it someone asks me for the recipe. The only tricky thing is you really need to use digestive biscuits as they have the right kind of texture. If you are in the US then you can still get these biscuits, which are a cross between a cookie and a wheat cracker, online. I use McVities Digestive Biscuits 400g
. You can leave the brandy out if you are making for children.
You need a cake tin with a removable base for this recipe - or you probably won't get the cake out!
Brandy Chocolate Crunch Cake
8oz plain chocolate (buy the best you can afford)
8oz digestive biscuits - broken up into pieces of different sizes smaller than 2" across
6oz butter
1oz sugar
2 eggs
Brandy to taste
Melt butter, beat with the eggs and sugar. Melt chocolate beat into mixture. Pour into greased cake tin. Mix in the broken biscuits. Add more if necessary until the mixture is solid and all the biscuits are covered. (You will probably have to add more than you think). Leave in the fridge for at least 12 hours - it's at it's best after 24 -48 hours.
*This recipe does use uncooked eggs.
. You can leave the brandy out if you are making for children. You need a cake tin with a removable base for this recipe - or you probably won't get the cake out!
Brandy Chocolate Crunch Cake
8oz plain chocolate (buy the best you can afford)
8oz digestive biscuits - broken up into pieces of different sizes smaller than 2" across
6oz butter
1oz sugar
2 eggs
Brandy to taste
Melt butter, beat with the eggs and sugar. Melt chocolate beat into mixture. Pour into greased cake tin. Mix in the broken biscuits. Add more if necessary until the mixture is solid and all the biscuits are covered. (You will probably have to add more than you think). Leave in the fridge for at least 12 hours - it's at it's best after 24 -48 hours.
*This recipe does use uncooked eggs.
March 21, 2009
Lemon Cups
A lovely spring dessert recipe - the colour of sunshine. Simple and easy to make - perfect to prepare in advance for a dinner party. Great served with coffee and good dark chocolate.Lemon Cups
4 small lemons - juice and zest
8oz castor or superfine sugar
1 pint double cream
Put all the ingredients into a pan and heat gently, stirring occasionally. Bring to the boil and boil gently for five minutes.
Remove from the heat and leave to stand for ten minutes. Strain through a sieve into small coffee cups or dishes and chill overnight.
Tip: It can be easier to strain into a jug and then pour into the cups.
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