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A
new religion for hair... |
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| Christmas
Cocktail Corner |
Snowball
1
fl oz (30ml) Vodka
8 fl oz. (225ml) Fizzy lemonade or soda such as
Sprite or 7 UP
2
fl oz. (50ml) Advocaat egg liqueur
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Put the vodka into a tumbler first, then the fizzy
lemonade and a few ice cubes.
Finally add the egg liqueur (a blend of egg yolks, brandy
and vanilla).
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Bloody
Mary
Tomato
Juice
Worcestershire Sauce
Freshly ground pepper
Salt
Celery Salt
Splash of lime juice
Splash of pale dry sherry |
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Tabasco sauce
Plain Vodka
Ice Cubes
Mix tomato juice with all ingredients except Vodka.
Pour Vodka shots into a tall glass over ice. Add tomato
mix. |
Daiquiri
Officially
christened by a group of American engineers working
in the Daiquiri tin |
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mines
near Santiago de Cuba at the turn of the century.
2 parts White Rum
1 part fresh lime juice
1 part sugar or grenadine
Shake the ingredients together and serve it very cold.
A twist of lime looks pretty. |
Pina
Colado
Invented
in Puerto Rico, and literally meaning 'strained
pineapple' the classic recipe suggests coconut cream
in place of Malibu, but I love the added zing
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of the latter.
Neither
does the recipe include cream, which gives a wicked richness
to the drink (not withstanding the extra calories!).
1 part White Rum
1 part Pineapple juice
1 part Malibu
1 part fresh double cream
Crushed Ice
Mix all ingredients in a blender. Serve with slices
of pineapple and Maraschino cherries. |
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Last
Minute Christmas Cake
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You
will need:
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8oz. (225g) Soft margarine
8oz. (225g) Soft brown sugar
4 eggs, beaten
3 tbsp (45ml) milk
8oz. (225g) mixed dried fruit
1oz (25g) walnuts, coarsely chopped
12oz (350g) Self-raising flour, sifted
½ tsp (2.5ml) ground cinnamon
½ tsp (2.5ml) mixed spice
2 tbsp Sherry (optional)
Instructions
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Grease a deep 8 inch/20cm. Cake tin and line with
greased greaseproof paper.
Place all ingredients in a mixing bowl and beat
together for 2-3 minutes, or until thoroughly mixed.
Add Sherry (optional). Turn the mixture into prepared
tin, and bake in a moderate oven (350º/180º or gas
mark 4) for 1 ¼ hours or until a fine skewer inserted
in the cake comes out clean.
Leave in the tin for 5 minutes, and then turn out
onto a wire rack to cool and remove the greaseproof
paper. |
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You
will need:
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½ lb ( ¼ kg) dried chestnuts, soaked overnight
and chopped coarsely
1 lb ( ½ kg) frozen Brussels sprouts
1 oz (25g) butter
1 small onion, peeled and chopped finely
Pinch of ground cloves
Salt and freshly ground black pepper
Instructions
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Place
the chestnuts in boiling salted water and cook
gently for 20-30 minutes or until just tender.
Place the Brussels sprouts in boiling salted water
and cook for 5 minutes or until tender. Drain
and keep hot in a serving dish.
Melt the butter in a saucepan and add the onion
and chestnuts.
Fry gently for 5 minutes, stir in the cloves and
seasoning to taste and spoon over the Brussels
sprouts. |
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You
will need:
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2 lb (1kg) old
potatoes peeled and halved.
2 oz. (50g) butter
2 eggs, beaten
Pinch of nutmeg
Salt and freshly ground black pepper
Beaten egg for glazing.
Instructions
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Cook the potatoes in boiling salted water for
15-20 minutes or until tender, drain well and
sieve them while still hot.
Return to the pan and dry them over a gentle heat,
stirring continually for 3 minutes. Remove from
the heat and add the butter, beaten eggs, nutmeg
and seasoning to taste. Add a little milk if mixture
is too thick to pipe.
Place the potato into a piping bag, fitted with
a large rosette nozzle and pipe 16 rosettes onto
a greased baking tray. Brush carefully with a
beaten egg, and bake
In a fairly hot oven (200º/400ºF or Gas Mark 6)
for 15 minutes or until light brown. |
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