When I was younger I would spend hours paging through my Mom’s collection of recipe books. She still has a few hardcover notebooks filled with handwritten recipes from family and friends, and magazine clippings that have been pasted in. One of these is Granny’s delicious homemade lemon concentrate recipe.
Happy New Year foodies, it is good to be back! The Christmas tree may have been packed away and the holidays all but over, but summer is still in full swing so let’s keep that festive feeling going for a little bit longer shall we? My first new recipe of the year is a fruity sangria with a white wine twist, the perfect thing to sip on a warm evening. I’ll raise my glass to that!
The Christmas treats continue this week and today’s recipe is totally decadent and perfect for those times when only chocolate will do! This is not your standard everyday hot chocolate, (it is pretty much a dessert in its own right) but it is utterly luscious.
2015 is here, Happy New Year to you all! Christmas was a fairly quiet affair for us, but still filled with spoils and indulgence. I am always a little sad as the Christmas tree is dismantled and the last scraps of gammon are enjoyed, but also excited to find out what the year ahead has in store. 2015 already has a good feeling about it, don’t you think? For many of us a new year symbolises a fresh start, resolutions and, when it comes to food, an opportunity to get our diets back on track! Sound familiar?
On the subject of diets, I have always taken the view that balance is key and have not set myself any lofty eating goals. I also know that I would be kidding myself if I thought I could give up my chocolate! This is a great recipe that I whipped up recently, and is perfect if you are looking for a simple recipe to give you a boost as you ease out of holiday mode and head into the new year. Sharp berries, creamy yoghurt and fresh mint combine in a delicious and filling smoothie for the whole family.
Let’s start this post with some fun facts about me: Fact #1: 99.99% of my days start in exactly the same way – with a cup of rooibos tea. They have done for about the last seven or eight years. It is fair to say that I am a fan! Fact #2: I used to make iced tea (including a rooibos variant) for a living before my London / travelling years. I was obviously thrilled then to receive an invitation from Freshpak to a creative afternoon with chef, Kirsty Rowett.