Thursday, 30 December 2010

Spicy popcorn

This is a great snack if you have friends over because it takes no time at all to make. It has almost no fat (use olive oil instead of butter) but is full of flavour.


popcorn kernels
knob of butter or olive oil
about 1 tsp each of paprika powder, garam masala, ground coriander and chili powder
salt to taste

Heat the butter or oil in a pan and add the spices. Let simmer for a bit to release the flavours but don´t burn. Make the popcorn according to instructions on the packaging and drizzle the spice-oil/butter on top when still hot and mix well.

Wednesday, 29 December 2010

New Year canapés

So this is probably one of the more unusual posts as this should be a vegetarian blog, well, not intentionally but as I happen to be a vegetarian it kind of worked out to be one. Anyway, I still post these images as it´s more about the presentation than the food (so no recipe...). You could do this with any kind of food really: cheese sticks or chocolate truffles for example. We made the little flag cocktail sticks with some gold and silver paper with interesting prints or textures and some tooth picks. Very simple and cute.

To go with the theme of gold and silver we made some mini bunting flags with the same paper.

For drinks we infused more vodka (same recipe as in the spiced pear and apple martini) but used vanilla pods instead of cinnamon and cloves. Leave in for about 4 day. Then mix with cranberry juice and rose water and serve in tumblers on ice or in coups with a sugar rim would be great, too.

Monday, 27 December 2010

Spiced apple and pear martini

I really like mulled cider but if you´re looking for a cocktail version of it this recipe is great. Apple and pear are always a great combination and with festive spices like cinnamon and cloves quite right for the season.


cinnamon sticks
apple juice
pear juice

To make spiced vodka infuse the alcohol with a couple of cloves and 1-2 cinnamon sticks. Leave in the bottle for a couple of days so make this in advance. Then mix apple and pear juice and add to the spiced vodka in a pitcher. Serve on ice or just chilled.

Saturday, 25 December 2010

Cranberry chutney

I always associate cranberries with Christmas and this recipe is very easy and delicious and I had to share it with you: Merry Christmas to everyone!


300g cranberries
1 pear
1 tbsp ground spice
1 tsp grated ginger
1 medium onion
200g demerara sugar
1 orange (zest and juice)
300ml red wine vinegar
good pinch of salt

Chop up the onion and the pear and grate the ginger. Add all ingredients to a wide pot and bring to boil, reduce heat and let simmer for about 45 minutes. Sterilise your glass jars and fill with the hot chutney. Great with stilton and crackers or spread it on puff pastry and top with brie, then bake in the oven for about 15 min. Yum!

Thursday, 23 December 2010


We have been making a selection of treats over the last days: marzipan with rose flavour and pistachios coated in dark chocolate and topped with gold leaf; ginger truffles; chili and dark chocolate; little snowballs with white chocolate, vanilla and coconut and pistachio masala truffles. They will now be put in gold foil petit four cases, placed in gift boxes, wrapped up and given to our loved ones for Christmas.
For a basic recipe for truffles please check out my recipe post from August and then feel free to experiment.

Monday, 20 December 2010

Colour lovers: Winter wonderland

Based on cool greys and icy blue and green this palette is comprised of cold colours on the chromatic circle with blue as the coldest colour. Green can be neutral but when mixed with blue to turquise or sea green it is a cold colour. Black and white are neither cold nor hot but in practice have a cold effect. Check out the palette at colourlovers

Sunday, 12 December 2010

Coconut and pistachio macaroons

This is a great recipe if you need to use up all the egg whites that will be left over from the other cookie recipes. Traditionally you use dessicated coconut but I tried chopped pistachios and mixed nuts with a hint of cinnamon and they were delicious too so feel free to experiment with this fairly basic recipe.


3 egg whites
125g caster sugar
200g dessicated coconut
pinch of salt
lemon juice

Preheat the oven to 175 degrees and line a baking tray with greaseproof paper. In a bowl whisk up the egg whites until it forms peaks. Add the sugar, salt and lemon juice and whisk some more. Fold under the dessicated coconut. With two tea spoons form little heaps and place on the baking paper. Bake in the oven for about 15 min, depending on size.

Tuesday, 7 December 2010


Christmas decorations in a shop window on Columbia Road and the first snow for this year.