Flat White Martini

If you follow me on Instagram, you'll know I'm a big fan of an Espresso Martini. I've been enjoying one or two on nights out for quite a while now and I really love the flavour as well as the buzz from the caffeine.

However, I've recently discovered the Baileys Flat White Martini and now I have a new favourite coffee-based cocktail!

I'm pretty sure you're wondering what's in this lovely-looking drink, right? Well, it's Baileys Irish Cream Liquor, vodka and espresso. 3 delicious ingredients all tumbled together into one cocktail. A very grown up and extremely easy cocktail to enjoy in the afternoon, the evening, maybe even the morning if you're really outgoing (I'd never do that, Mum, if you're reading...!)

I really like this cocktail with some salty bar snacks on the side. Something like the Hodmedod's Roasted Green Peas in the below picture would be perfect.

Now I've told you how delicious this drink is, I suppose I'd better make sure you know how to make it too. Here you go...

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Baileys Flat White Martini

by Kevin Chambers-Paston December-16-2015

A cocktail with irish cream and espresso. Simply delicious!

Ingredients

• 50ml Baileys Original Irish Cream Liquer
• 25ml Smirnoff No. 21 Vodka
• 25ml espresso
• 3 coffee breans

Instructions

1. Add cubes of ice to a cocktail shaker. 2. Using a jigger, measure 50ml Baileys Original Irish Cream and 25ml espresso and 25ml Smirnoff No.21 into the cocktail shaker. 3. Shake the mixture vigorously until the surface of the cocktail shaker feels chilled. 4. Use a cocktail strainer to strain the mixture into a Martini glass. 5. Add three coffee beans on top of the drink to garnish. 6. Enjoy!

Details

Prep time: 5m Cook time: 0m Total time: 5mYield: One cocktail

Want to see more great drinks made using Baileys? Check these sites out:

• Bailey's Latte from How to Cook Good Food
• After Eight Blended Cocktail from Munchies and Munchkins
• Cinnamon White Russian from The Foodie Couple Blog

Disclaimer: Baileys sent me a hamper of ingredients to recreate the Flat White Martini. As always, I wasn't expected to write a positive review and all views expressed are my own personal opinions.

Pineapple and Coconut ThermoCurd

I do love Christmas, but sometimes through the haze of mincemeat, gingerbread and all things all spice it's nice to have a bit of bright, summery flavour. For that, I present to you my Pineapple and Coconut ThermoCurd!

I've always loved making curd, mainly because it's quicker than making jam but also because I love the sharp tang of citrus fruits. I used to make curd with just a saucepan and wooden spoon and that works really well as long and you don't take your eye off it and end up with strings of scrambled egg in the curd; don't ask me how I know...! I've posted a recipe for Froothie Passionfruit and Lime Curd which is also delicious, but the really fast blender incorporates a lot of air into the curd and gives a mousse-like texture which isn't always wanted in a curd.

So, how did I make this one? Well, I used my new ThermoCook of course! This is now my absolute favourite way to make curd of any kind. It takes less than 10 minutes to whip up a batch and it is always smooth, delicious and perfectly cooked.

Another thing I hate about preserving is sterilising jars. I hate faff and I find that sterilising is a really big faff. I don't like using the dishwasher as some people do, because I'm never convinced the dishwasher is clean enough to kill all the germs and I worry about sterilising things in other ways because of the danger of cross-contamination. So, when Ball Preserving contacted me and asked me to try out water-bath canning, I really wanted to give it a go. This is the first thing I've preserved using this method and I LOVED it. All that's required is a quick simmer and then all the nasties are killed off. No more sterilising, no worries about contaminating lids and I'll end up with a product that lasts for a very long time. Perfect! I really loved using this method and I'll be trying it again with more preserves. Watch this space! Oh, and the cute little jars are made by Ball too.

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Pinapple and Coconut Curd

by Kevin Chambers-Paston December-07-2015

A little bit of sunshine on those rainy days. Classic combination of pineapple and coconut flavour this delightful preserve.

Ingredients

• 40g dessicated coconut
• 100g caster or granulated sugar
• 1 tin of chopped pineapple, drained well
• 2 large egg yolks
• 1tbsp cornflour
• 100g unsalted butter, cubed

Instructions

1. Place the coconut and sugar into the ThermoCook and whizz at speed 10 for 30 seconds. Stop to scrape the bowl then whizz for a further 30 seconds. 2. Add the drained pineapple and use the CHOP function for 1 minute to puree. Scrape down the jug so all the mixture is at the bottom of the jug. 3. Add the egg yolks and cornflour and cook for 8 minutes at 80ºC selecting speed 3 and heating power of 5. 4. Once cooked, set speed to 3 with no heat and add the butter a cube at a time until completely melted. 5. Pour into clean jars (they don't need to be sterile) then load into a pan of water and bring to a steady boil. Allow to boil for 15 mins then remove from the water and allow to cool completely. 6. You should hear a satisfying 'pop' from the sealed lids of the jars as the curd cools. If any lids remain unsealed, put these jars into the fridge and use within 1 week. The rest can be stored in a cool place for 3-4 months.

Details

Prep time: 5m Cook time: 25m Total time: 30mYield: Around 2x240ml jars of curd

As always, more info on the ThermoCook is available on the Froothie website.

More delicious curd recipes can be found on these great blogs:

• Rhubarb Curd from Foodie Quine
• Apple and Lemon Curd from Tin & Thyme
• Granny's Quick Lemon Curd from Fab Food 4 All

Disclaimer: I am a Froothie ambassador because I think their products are awesome! This post contains affiliate links and a commission is earned if you buy using those links. Ball sent me some equipment to try out water-bath canning too. I was not expected to provide a positive review and all opinions are my own.

Club Sandwich November 2015 Round Up

So, it's the time of the month that all bloggers who've hosted November challenges will be posting their round ups, so here is mine for Club Sandwich.

If you're not familiar with it, Club Sandwich is a challenge run by Stuart of Cakeyboi and myself. The idea is to promote and celebrate the humble sandwich in any form.

Unfortunately we didn't receive many entries this month; I'm guessing bloggers are really busy working on festive recipes and didn't have a chance to enter. Not to worry though, I think those that did enter are pretty impressive!

So, first up was my review post for Cheese Posties. Well worth checking out if you like toasted cheese sandwiches.

The second entry was from Stuart at Cakeyboi. I'm in love with his Lemon Meringue Pie Toastie and can't stop drooling whenever I look at the pic. Just look at that fluff oozing out from within...

Our final entry was from Caroline over at Caroline Makes. Her French Toast Stuffed with Cream Cheese and Caramelised Pecans is a mouthful to say and even more of a mouthful to eat; but what a fabulous mouthful that would be! Yummy!

So, that's it! Small but perfectly formed. Stuart is busy moving house and I'm busy with Christmas stuff this month, so we are taking a break from the challenge. It will be back some time in the new year though, so please make sure you have a good think about what you'd like to create when it hits the bloggersphere again!