This is one of those cocktails that just makes you effortlessly cool. I like a good Martini but I always have the worry of the glass being too fragile while I’m drinking it. I’m concerned that one decent sneeze and the glass would explode. And don’t even get me started on walking between 2 points with that glass! It’s like a bloody wave pool.
Don’t walk away, seriously! This works. If you like your drinks a little stronger, then this one is for you. No one in my family likes what basically amounts to drinking straight spirits, apart from me. So I got to enjoy this one all to myself. I was in one of those situations where everyone tried it, pulled a face, said it was nice but too strong and handed it back to me. So I got one compliment and that’s all I need.
I recently received a wonderful email. A far cry from my usual spam and newsletters I’ve signed up for.
Gordon’s asked me if I would be willing to write a blog post about their gin. Willing? Like I was going to say no? They even sent me a bottle to get me started on my gin based adventure. I knew this blogging malarky would eventually pay off!
Do you remember, as a child, that time when you put ice cream in lemonade? It was a revelation, right?!
You were just messing about, being a child, and you created something utterly delicious.
That’s what I wanted to capture with this drink. I wanted the whimsy of youth mixed with a little refinement that comes with age. So I created the G&T Earl Grey Float.
I have been umming and ahhing about whether or not to do this post. Lasagna is one of those dishes that everyone has a recipe for. It’s a weirdly personal meal. You can go to 3 different houses and experience 3 completely different tasting lasagnas. My mother even made a vegetarian one once. That was… an experience.
My recipe relies on simplicity and good ingredients, which you will recognise as my calling card when it comes to recipes. Make it good, make it simple.
If you’re wondering why I’ve called it both macaroni cheese and mac ‘n’ cheese in the same title, the answer lies with my mother.
It’s not a long story. Essentially, my mother dislikes it when we English people use American terms. So, when I told her that I was going to make this dish, she politely and sternly told me I would probably be disowned for calling it anything other than Macaroni Cheese.
However, I understand that people will search for both so, in the spirit of inclusion, I’ve called it both.
Not a massively interesting story but, there you go.
As you well know, unless this is the first time you’ve arrived at my site (in which case, hello!), I am not a profoundly talented chef. I’m not going to go into a whole line of false modesty and say I’m the type to burn water. I’m pretty good. I’m just not “technically” good.
With that being said, there are some classic culinary skills which I have been teaching myself for 2 reasons.
Before we start out on this culinary quest, be warned. This is not a quick meal, by any stretch of the imagination.
However, you should not be deterred because the end result is absolutely amazing. It has the perfect balance of sweet, spicy, sticky and meaty that you would expect from something you have spent hours (or, in my case, days) crafting. That’s right, crafting! Not cooking, you are creating a masterpiece right now.
Now, for my non-British readers, Irn Bru. You are probably wondering what this is and, for that, you have my utmost sympathy.
I can’t say that I have one favourite cuisine. Every single country has amazing dishes to choose from, so I refuse to choose. I also hate accidental rhymes so I’m going to rephrase that. I reserve the right to not make a decision. There we go, I feel so much more comfortable with that.
That being said (the favourite cuisine thing, not the rhyming thing), I do have a favourite style of food and that is what I like to call “Cottage Food”. That’s because I’m not referring to it as peasant food. That’s just rude.
You know what I mean, the sort of food that you can imagine someone making in a little house somewhere with a recipe that has been passed down from generation. Meals such as chilli con carne, shepherd’s pie and fish pie. Comfort food, in a nutshell. Just bloody good stodge.
Before I go on about why this has gluten-free in the title, please just let me big up these incredible avocado fries.
They take about 10 minutes. Almost no prep and they’re sooooo good. My avocado was even slightly under-ripe but, when they were cooked, the fries were crispy on the outside and soft and nutty on the inside. You can eat a whole bowl full of these or have them as a side dish. You could even make avocado nuggets and throw them on top of a salad to make it a little bit more decadent.
Do what you want with them, just make them, eat them and bask in their green glory!