Fwd: Butterbeer

Well, who'd have thunk it..!

I can't believe this worked, just a whim took us from watching to actually consuming!

For 2 small glasses (it's sweet, warm and fizzy so a small glass is PLENTY!)

1x15ml spoon golden syrup

  1x15ml spoon caramel ice cream topping

   2x15ml spoons butter

Cream soda, sparkling water or lemonade to top up glasses

Place syrup, topping and butter in a microwaveable container. Heat on high/med power until bubbling. Allow to cool slightly, stirring well. Divide &

Pour into 2 glasses, top up with the soda and stir well.

Serve immediately !

We used lemonade, but we think cream soda would give a better vanillary taste....careful though IT'S V V V SWEET!

Probably....The most delicious crab sandwich in the world

Lightly toasted wheaten bread, baby gem lettuce, avocado slices, cherry tomatoes - halved,  a dollop of seafood sauce, squeeze of fresh lemon juice, a sprinkle of sea salt & freshly ground black pepper and fresh white crab meat!  Dive in!

It's frothy Man...!

What a wonderful invention!  Frothy milk using a brilliant contraption from BIALETTI   

Our wonderful friends introduced us to this, and it's been used almost every day - it can bring skimmed milk to a thick, sublime almost "crust" of froth...very satisfying!

 

Newness

Really excited that Blogger has added a widget allowing subscription to my blog.....please follow me (it's embarrassing to only have 2 followers!) the follow link is at bottom of page and if you'd like to subscribe in order to get a fresh post everytime I manage to write one, then enter your e mail in top right hand box........thanks very much x

Oh, to live in london! Thanks Red Magazine

http://goo.gl/0aAE9

Something I'd love to do

Roskillys...what a surprise!

the weather was drizzly, we were all a bit fed up, so Monday saw us adventure to the other side.....of course, this was the east/south coast of Cornwall (it was rather dark too though...but not drizzly like St Ives)

Roskilly's ice cream is delicious.. we have tried on other occasions and have never been disappointed.  However, we were disappointed of the closure of the tasting/invention/hands on section of the ice cream making process....ho hum

Nevertheless, we forced ourselves....scientific research purposes only, in the spirit of comparison....to try a further 4 varieties ( in a similar vein to previous Moomaids)


Vanilla
finely mixed with tiny specks of vanilla, this was very flavoursome to the point of being almost alcoholic!

Malty Mystery
fabulous malty flavour, well balanced *Bella's Fav

Hokey Pokey
consistent flavour through out of honeycomb /cinder toffee and fab, chunky bits of toffee mixed well through the ice cream. A perennial favourite * my Fav

Raspberry Sorbet
fresh, almost jammy flavour of raspberries and with pieces of raspberries too *Mark's Fav

Moomaid of Zennor - ice cream to savour

we were lucky enough to come across a delightful story of  cows and flavours this week, and reaped the rewards!         The Moomaids of Zennor icecream have great flavours in a small cafe over looking the harbour  (to watch the many dive bombing seagulls)      We choose chocolate sorbet - rich and dark and Cornish clotted cream - creamy with just the right amount of sweetness  in 1 tub and Raspberry Sorbet - very fresh & White chocolate - creamy and sweet - covered in sprinkles and for a real treat - a flake ( completely unnecessary but we had walked up and down hills) in the other. Delicious!                                                 

Title: Mintel Announces IFT 2011 Taste Test Winners

Link: http://www.prnewswire.com/news-releases/mintel-announces-ift-2011-taste-test-winners-125655228.html

Jam and Cream - what a recommendation, from an unexpected source! Just so you know The Cornish way is Cream On Top!

DIZZYMAFELLA  ... Who’d a thought it?

Talk about taken by surprise ... and in the best possible way!
It’s not often that one final business meeting in a busy day grappling with the highways and byways of the challenging summer traffic chaos that is Cornwall reveals a quirky bonanza of ‘must haves’, hidden gems hailing from the Scottish borders.
 
As Director of the David Nieper Fashion Academy, and as serendipity would have it, I found Heriot Watt University’s Professor Mark Timmins in a quiet corner of St Ives. We met to share thoughts as to how David Nieper and the fashion faculty at Heriot Watt might work together and offer their students an introduction to life at the sharp commercial end with everything that David Nieper has to offer.
 
Who said business wasn’t fun?
 
But this was no ordinary meeting. I met a charming and extremely hospitable family who were much more than I ever could have imagined.
First there was Mark’s own initiative www.dizzymafella.blogspot.com, his own portfolio of handmade gifts and whimsical what-nots tastefully made from recycled and upcycled fabrics and other random materials. I simply couldn’t resist drawing your attention to them here.
Mark like me is drawn to the land and seascapes of South West England and it is plain to see where he gets some of his ideas from.
 
Do you know whether it is the Cornish or the Devonians who put the jam on the scone before the clotted cream?
 
Caroline Timmins, my hostess of the evening, turned out to be a stylist of a different kind. Hers that of the culinary persuasion and on this occasion I was treated to a supper that, given where we were, would not have been complete without the scones, clotted cream and home-made strawberry jam. As ever, that gave rise to a discussion as to whether it is Devon or Cornwall that puts the jam on first and tops it with the clotted cream. I think that it is Devon but am still not sure. Maybe I’ll have to wait until the next county show to find out!
 
A business meeting ... I could do with many more as much of a pleasure and as unexpected as this one.
 
 
 
 
 
 
 
 

Not Really - Very Nearly NACHOS

These are literally tortilla chips (1x 150g bag) and grated cheese (50g) – layered up  - chips then cheese ending in cheese. Then place in a pre heated oven 180 C/350 F/Gas 5 for 10-15 minutes until the cheese is bubbling.

Of course, you can add chopped tomatoes, avocado, chilli beef or chicken or beans and make it a bit more of a “dish” but this version is good for sharing with either homemade chilli or fajitas and a guacamole or salsa dip...there's always fights for the most cheesy bit....so don't burn your fingers!

Eden Bakery

We visited The Eden Project last wednesday (it was the last day of the Annual Ticket and we couldn’t waste that!)

The Bakery was the newly opened restaurant, and was truly amazing – We could see all the dishes being prepared in the morning, and it was good to see proper chopping by the proper chef, trays of Pizza, Bruschetta, Fritatta & Carrot; Celeriac and herb soup were all prepared that morning, for that lunchtime.

The restaurant change it’s self was a result of a flood in the early part of the year, and everyone seemed to have pulled out all the stops to get it ready for the summer season (Not functioning at all when we visited in April). The vibe is very laid back, with communal benches and long tables, cups on hooks above – very light and airy with a Californian feeling. We found something for all of us and thoroughly enjoyed lunch with a view of the Mediterranean Biome.

Great Scones too.....Massive -  with help yourself jam & cream!



What a lovely Jam, and all in a Pickle

What a fabulous day I had on Saturday at Tresillian House at the Summer Preserving Workshop with Pam "the jam" Corbin and Liz "the pickle" Neville.

I watched with pure pleasure, for over 4 hours (albeit 3 fabulous food breaks), whilst these 2 absolute joys enthused, nattered, stirred, boiled and informed us lucky 25 of many recipes and generously shared their vast experience.

The course was well planned, we all recieved pamphlets of the recipes, but the full "Jam Packed" recipe book by Pam was available to buy at a special price. Pam 'the Jam' Corbin kindly signed and personalised my book.
Truely inspired - we even were provided with discount voucher for the on line supplier of jam paraphenalia www.jamjarshop.com

Having a special view of the walled garden, with gardener John - an authority on lunar planting, was a real pleasure

Loads more information to follow....soon!

Burgers! Burgers! Burgers!

I seem to be making or experiencing plenty of burgers...both home made and restaurant.

Personally I think the raw materials and the seasoning are important – but the bun does have a bearing on the enjoyment overall.

We went to Blas Burgerworks on Wednesday (after a flood at Pizza Express) and I had a fabulous burger with bacon and avocado.  Very succulent texture, great fresh salad and a good bread bun – but I personally felt the burger was slightly underseasoned (no probs – there’s salt to add - completely remedying this) and the guacamole did squish out just a bit too much (lots of licked fingers required).

The Haloumi stack  -Grilled halloumi, wilted spinach, field mushroom, roast sweet peppers & caper aioli  was well recommended, as was the Bacon Cheese burger – using Cornish Blue or Davidstow Cheddar, and dry cure smoked bacon.   Chips weren’t chunky (as I remembered from last time) but very very hot and tasty.

Meanwhile, a few days before, I helped Bella make 4^th July burgers for a BBQ in Academy Place, for a very very select party.

Bella’s 4^th July Burgers

What you need...

500g Minced beef (less than 12% fat)
1 small onion, chopped very finely
Salt and pepper
1 egg, beaten well
1 slice bread, made into breadcrumbs

For sealing..

1 x 15ml sp sunflower oil



To serve..

Quality Bun, sliced tomatoes, sliced gerkins, lettuce, tomato ketchup, mayonnaise, chillis, cucumber, rashers of streaky bacon, sliced cheese....the list is endless

How to...

Mix all the ingredients together in a bowl.  Combine until well mixed.
Form into 6 patties, forming and shaping with hands.
Start the cooking process off by quickly sealing the burgers in a frying pan, both sides.
This helps to keep them from breaking up on the BBQ (or they could be finished off in the oven  -
180 C/350 F/Gas 5)

 Place in lightly toasted bun and add whatever you wish

Asparagus wrapped in prosciutto for the Barbie

Gorgeous food and friends in St Ives. We are celebrating being on holiday again!

How to....

Take 25 or so baby asparagus spears, wrap bundles of 3-4 tightly with prosciutto, protecting heads if desired.
 
These should be placed on a lit, white hot BBQ for 5-6 minutes, they just need to warm through and lightly cook the prosciutto, the asparagus will remain crunchy.
However the BBQ imparts a savoury smokiness to these little bundles of freshness.

Great with hollandaise, or a mayonnaise or yogurt based dip