Category: Fruit

The Flower Power Cocktail

No, I’m not getting out my love beads and turning all peace, love and mung beans on you but I have been inspired by all things floral this week and I made you an amazing cocktail which is a veritable flowerbomb of flavour! (And not even the slightest hint of Parfait Amour).

Flower Power CocktailSpring has sprung in Melbourne which means it’s constantly windy,  all the better to spread pollen all over the place, so I’m sneezing constantly.  We’re also having bizarre weather changes….Seriously WTF Melbourne?  From 27 to 13 in one day?  We’re living in crazy times!

IMG_20141013_212105

 On a happier note, the sun has been shining more frequently, we’ve had a couple of gorgeous warm days, I did twilight yoga in the park the other night and the garden is growing like crazy.  Back at Easter we planted the front garden – I was going for a Mediteranean look so we have an olive tree, rosemary, thyme and lots of lovely lavender.  We have a couple of dark pink ones:

Pink Lavender
Pink Lavender

 As well as the more traditional purple ones:

Purple Lavender
Purple Lavender

Then my mum brought over these gorgeous roses from her garden:

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 So in between the sneezes, it really has been all about the flowers. And they have inspired a fabulous cocktail, called the Flower Power.  It’s really a trashed up Lavender Lemonade, and you know what?  I can get pretty damn trashy!!!!  I was almost tempted to call this one the snowball, because once it got started it took on a life of it’s own. 

So here is the entire evolution of the Flower Power Cocktail.

The Spark – Flower Power Coctail v1

 The lavender in the garden got me thinking about a recipe I read ages ago on Thug Kitchen (which is an awesome blog) for Lavender Lemonade.  Which you can find here:

Lavender Lemonade

And it’s a great recipe.

You could just make this and live happily ever after.  It’s nice, it’s refreshing and they are very, very funny people. But you know, with all due respect to Thug Kitchen…it’s not nearly trashy enough for this girl!

Lavender Lemonade Ingredients
Lavender Lemonade Ingredients

 

Enter the Flower Power Cocktail v2.

Flower Power Cocktail v2 – A Kiss From A Rose

I had some gorgeous dried rosebuds bought to make my Persian recipes for book club (coming soon) and thought that they would be a nice addition. 

They were.

The mixture will start to turn colour after about 15-20 minutes.  For the best flavour, let the petals steep for at least an hour, I left mine overnight. An added bonus is that during the steeping your kitchen will smell like a garden

The Lavender and Rose Lemonade was really good.  And a gorgeous pink!  Very girly and perfect for sipping on a sunny afternoon. 

Kissed By A Rose - Lavender and Rose Lemonade
Kissed By A Rose – Lavender and Rose Lemonade

 

But you know what?  Sometimes this  girl needs a little bit o’ booze mixed in with her flowers and citrus…so enter version 3…

Flower Power Cocktail v3 – The Crackling Rosie

So if you take your Lavender and Rose Lemonade and add a little hit of a florally gin like Hendricks you have a very pleasant cocktail.  Still very girly and whilst you could sip it all afternoon it does have a little ginny kick to it. 

Flower Power v3 - The Crackling Rosie
Flower Power v3 – The Crackling Rosie

But you want more.  I know you do.

So, without further ado…..

The Flower Power Cocktail

So far, we have been topping our lemonade or our cocktails up with a little sparkling water.

For the true Flower Power Cocktail, use the lemonade mix straight. 

Add your half nip, or hell, a whole nip of Hendricks.  Top with St Germain Elderflower Liqueur.

Oh baby, oh yeah! 

A couple of these and you’ll feel like you’re in San Francisco with flowers in your hair!

The Flower Power Cocktail
The Flower Power Cocktail

 Gilding The Lily – The Flower Power Cocktail Bling

 If you really want to trash up your Flower Power Cocktail you can add some flower petal ice cubes and make some lavender sugar to rim your cocktail glass. If you make the ice cubes use big trays to make them.  My ice cubes were kind of small and it was a hot day so I ended up with a couple of mouthfuls of petals.  Which is not great tastewise and even worse if you’re trying to look all classy and have to keep spitting out lavender buds!

Flower Power Bling
Flower Power Bling

Have a great week.  And live wild, flower child!

 

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[amd-zlrecipe-recipe:14]

Hayman Island Chicken Salad

Don’tcha just love it when bits of your life just seem to fit together?   This Hayman Island Chicken Salad pretty much joined all the dots for me last week.

Hayman Island Chicken Salad
Hayman Island Chicken Salad

If last week my life was a movie, this week is a jigsaw.

I have always been inordinately fond of a jigsaw. I think it stems from being an only child and it being one of the things I could do alone.  We have been doing some jigsaws at work recently and it has been awesome.  We set them up in the kitchen so, at lunch time or randomly through the day, people can go in a do a piece or two.

Although, just between you and me, I think the lady who is bringing them in secretly  hates us.  Not for her the art prints which are my favourites or the Alpine scenes and waterfalls of my childhood,  No way,  Uh uh…She likes the impossipuzzle.  We had only just recovered from #2 which was this:

My PhotoFy_09_29_09_27

 

No, not a series of pieces thrown on the table.  The top one is the picture.The bottom one is a close up.  It was only five hundred pieces and it took us three weeks to complete!  It also  left us shattered remnants of human beings.  Then she brought in number 3.

Cat Impossipuzzle
Cat Impossipuzzle

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Yep, no borders and five extra pieces.  Not to mention a plethora of cats that all look the same  She really does hate us.

There was some weirdness as well.  We finished puzzle #2 on a Friday but left it out so people could admire our puzzle making skills and laud us accordingly.  No change on Monday. However, when I came in on Tuesday, someone had removed the four corner pieces.  They hadn’t taken them or thrown them away.  Just removed them and left them on the table.  Who or why?  No idea.  I work with some strange people.

But enough of the literal, here’s the metaphorical.

After eating my weight in bacon whilst being obsessed with Fruity Devils I felt the need for some slimming.

I also had some left over pineapple and oranges and Rosemary Mayne Wilson’s Salads For All Seasons.

S4AS Cover

There is a section on diet salads in the book however it contains recipes like this

Cottage Cheese Mould

And this:

Curried Lamb Mould

I don’t know, maybe I’m just being picky but if I was making a recipe that I wanted people to eat, I’d think twice about having the word “mould” in the title.  Just saying. Maybe that was  Rosemary’s cunning plan.  You are so repulsed by the name of the food that your appetite is automatically reduced.  Then you realise it’s either cottage cheese and pineapple juice (note, you don’t even get the pineapple) or lamb and curry powder in gelatine and what’s left of it disappears all together.  Voila.  I suppose it’s one way to get skinny!

Handily, not all of Rosemary’s recipes are that disgusting.  I made my version of her Hayman Island Chicken Salad which used up my leftover oranges and pineapple.  It was pretty tasty and looked quite pretty with the green from the avocado, celery and spring onion, the orange from the oranges (duh) and the yellow pineapple.  Mango would also be great in here and would add to the tropical vibe. I have shown it here as a sandwich but I also took some into work for lunch and it was great just as a salad too.  Also, there was no avocado in the original.  I just had one that needed to be used….

Hayman Island Chicken Salad3
Hayman Island Chicken Salad3

There is no explanation given the Salads For All Seasons as to why this recipe is named after Hayman Island which is a holiday resort on the Great Barrier Reef.  I can only assume it was served there back in the 1970’s.  It is possibly the thing in the white dish front and centre below.

Hayman Island Buffet via Vintage Queensland
Hayman Island Buffet via Vintage Queensland

So I had made my Hayman Island Chicken Salad and then, in a coincidence weirder than someone removing the corner pieces from a jigsaw, I happened to glance at the cover of this month’s Gourmet Traveller which had been sitting on my coffee table unread for a couple of weeks. (It actually made an appearance last week, slightly obscured by my huge glass of wine…)

My PhotoFy_09_19_21_58

And totally obscured by my hot sauce was this!

My PhotoFy_09_29_22_26

Coincidence?  I don’t think so.  I think the universe is trying to tell me something. And I’m fairly sure that it is that I need to get to Hayman Island pronto.

You see, I read that article and there is no mention of a chicken salad. Nor does it appear on any of the resort menus.

Which is, as far as I am concerned a travesty.

hayman-island-resort-32832
hayman-island-resort-32832

I feel it is my duty, no my mission, to bring this salad to the attention of the resort owners. I would be quite happy to spend a weekend working with the chefs to bring help back this piece of  Hayman Island history.   Although…we would probably need to match it with some wines and a cocktail or two.  Hmm…maybe I’ll need a week.

And we needn’t go all out with the retro vibe.  The outrigger canoe as a buffet table?  That can stay gone.

And I’m not greedy.  I don’t need the $ 10,600-a-night penthouse.  I have simple tastes.  The $1990 per night beach villa with private pool will be just fine.

 

How glorious does that room look?  The only downside is that now I have that Coldplay song running through in my head.

As do you now too.  Don’t thank me.  You’re more than welcome.

All together now…Para, para, paradise…..Whoa-oh-oh oh-oooh oh-oh-oh.

So what do you think of my chances of getting the all expenses paid trip to Hayman to act as historical cuisine consultant to the chefs?

Yep. Me too.  (Sigh).

Oh well, at least I have the salad!

Have a great week!

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Hayman Island Chicken Salad

Ingredients

Scale
  • 4 cups cooked chicken
  • 1 cup celery, chopped
  • 1 tbsp spring onion, chopped
  • 1 tbsp capers
  • 1 avocado, flesh cut into cubes
  • 2 oranges, segmented (the original recipe called for tinned mandarin segments)
  • 1 can pineapple pieces
  • 2 tbsp slivered almonds, toasted
  • 3/4 cup mayonnaise
  • 2 tsp lemon zest
  • dash of tabasco sauce (optional)
  • 1 tbsp lemon juice
  • salt & pepper

Instructions

  1. Combine the chicken, celery, spring onions, capers and lemon juice.
  2. Chill for 1 hour.
  3. Mix lemon zest, tabasco if using, and mayonnaise. Chill.
  4. At serving time, add the pineapple, avocado and oranges to the chicken mix.
  5. Gently add the mayonnaise and carefully mix through.
  6. Season to taste
  7. Top with almonds and serve.

 

 

 

Fruity Devils…. and a Life Check

  Ever have those moments where you take a good long hard look at yourself and wonder how on earth you ended up in a certain place? Where your life took that turn?

I had one of those tonight.  And it wasn’t pretty. Unlike these Fruity Devils which we will get to in due course. 

Fruity Devils1
Fruity Devils1

 So, let’s imagine my life as a movie.  Not a very glamorous movie.  But a movie nonetheless. We’ll start with a close up…

Eight o’clock Friday night and I am sitting alone. At home.  Wearing a sweatshirt that had seen better days about five years ago and yoga pants.  Well, that’s what the shop I bought them in called them.  They may have never seen the inside of a yoga studio or known a down dog but technically they are yoga pants.

None of that is is the problem.  He has a new job where he is working nights and I am perfectly comfortable both in my own company and with my attire. 

My PhotoFy_09_19_21_56

So, lets draw the camera back and see where the problem may lie.  Sitting on my lap is a plate of chopped up bananas smothered in peanut butter, wrapped in bacon and grilled.  I had a grand idea to do a take on a Devils on Horseback and call it Elvis on Horseback.  It didn’t really work…Anyway, bacon and peanut butter is admittedly  not the healthiest combination on earth but it wasn’t that that had me cringing either.  I count eating weird stuff as R&D.  I’m eating it so you don’t have to!  And you, know sometimes in this blogging lark you have to take the (super) crunchy with the smooth. 

And boom! 

That peanut butter gag was like the Spanish Inquisition.  (Because no one expects the Spanish Inquisition). 

I’ll stop now. 

Maybe the problem will be apparent if we draw the camera back even further…

My PhotoFy_09_19_21_58
  Yes, that is a very hefty glass of wine in front of me…could that be what has me in a such a state of consternation?  Drinking alone? Am I worried about some incipient alcoholism /the state of my liver / my ability to get up and go the gym tomorrow morning?

No, no and resoundingly no.  It’s Friday, it’s been a long, hard week and if a girl wants a drink in the privacy of her own home, she should be able to have one.  Or two.  Don’t judge me.

Peachy Devils with Pomegranate Molasses
Peachy Devils with Pomegranate Molasses

 So what it is?  Why am I pausing for a moment of reflection? Not that I am alone at home on a Friday night, wearing let’s just call them “comfortable” clothes; not that I am eating a banana smothered in peanut butter then wrapped in bacon; not that I am drinking alone but that I am doing all of the above whilst watching a movie where Robert Pattinson is playing Salvador Dali. 

What???????

Why?

WHHYYYYYYY???????

I really need to re-evaluate some of my life choices.  I may need professional help.  Or at the very least some movie recommendations….

Pineapple Devils
Pineapple Devils

 

Who on God’s green earth thought that was a good idea?  (Me apparently seeing as it was on my Netflix queue).  But then again, I’m alone at home on a Friday night eating bacon, bananas and peanut butter!  My judgement is at best questionable. 

But apart from me, who else thought it was a good idea?  It’s TERRIBLE. Well, to be honest, the film itself is probably not so bad.  R Patz, however is more wooden than the stake that should have been driven through his cold dead heart in any one of the billion Twilight films. 

Oh, God, why am I still watching it?

Make it stop…someone please make it stop!!!!!

And does anyone else think Vamp boy looks a lot like the Blackadder?

robert-pattinson-little-ashes-3

Blackadder2jpg

 

I have no idea what possessed me to pick that film.  What is far easier to track is how I ended up thinking bananas and bacon were a good idea. The seed of THAT insanity lies within the book club. One of the ladies brought along one of her mother’s (?) Women’s Weekly cookbooks from the early sixties.  It was AWESOME.  And whilst I really wanted to just grab it and run….I contented myself with flicking through the pages.

Which is when I saw the recipe for Jaffa Devils.  Orange slices wrapped in bacon and grilled.  Two ingredients, easy to remember.  So I made them.  They were ok.  They weren’t the best thing I’ve ever eaten but they sure weren’t the worst!  And it works in theory – bacon and orange mix well at breakfast…so why not in an appetizer? (Mind you, it’s that kind of thinking that leads to coffee flavoured scrambled eggs…and Little Ashes, which incidentally, STILL watching).

Jaffa Devils
Jaffa Devils

 The problem was, the Jaffa Devils became like a gateway drug.  For a while there I was utterly obsessed with wrapping fruit in bacon.  I kind of like it when food is both good and bad for you, bacon and fruit, peanut butter and celery, cranberry juice and booze..it’s the way o’ the world, yin and yang, toxifying and detoxifying in equal measure.  

I wrapped peaches, pineapple, a tangelo…I couldn’t leave the citrus alone.  And the banana.  The banana was not good.  The tangelo, like the orange, was a bit meh…..

The peach and the pineapple?  OMG. Super.  The Bacon and Peach Combo worked best with a sauce made from Pomegranate Molasses.  By which I mean some Pomegranate Molasses poured into a bowl.  But you could use some reduced Balsamic if you did not have the Pomegranate Molasses.  The Bacon and Pineapple Devil worked with both a sweet chilli and a BBQ sauce. 

Peach, Pinepapple and Tangelo Devils
Peach, Pineapple and Tangelo Devils

 Pretty damn good, even if I do say so myself! And super easy and super quick to make as well. 

In all honesty, give the banana and orange ones a miss.  But do try the peach and pineapple.  They are gold!  And for some Dali gold, skip Little Ashes and watch this clip of the real Salvador Dali utterly bamboozling the folks on What’s My Line

[amd-zlrecipe-recipe:10]
  Have a great week!

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A Savage Fennel and Lemon Salad

Many years ago, my mum used to work in a local solicitor’s firm –  and let me tell you right now – forget every glamorous tv legal drama you’ve ever seen.  Sadly, this old chestnut, unfunny though it is, was far more the reality:

Each and every one of them was bonkers.  Nicely bonkers, even sweetly bonkers.  But bonkers all the same.

Downstairs was the domain of a married couple, both lawyers.  They had a super cute boxer dog called Brigeeta who they used to bring to work with them every day.  Nothing nuts about that.  I wish I could take my dogs to work everyday.

Fennel and Lemon Salad 1
Fennel and Lemon Salad 1

What was kooky was that Brigeeta used to have a different outfit every day.  And I mean EVERY DAY.  My mum worked with them for maybe five years.  The dog never wore the same clothes twice.

And you know, I’m not averse to dogs wearing clothes…Oscar has a pair of pyjamas he wears in winter…

Oscar in his PJ's
Oscar in his PJ’s

But there is a a difference between ONE pair of totally necessary pyjamas and 1500 separate outfits!!!

Remember that old song “You’re so vain, you probably think this song is about you?”  Well that could have been written about….well, let’s just call him Mr Magoo…(remember, these people are lawyers, they are familiar with litigation). Mr Magoo was badly in need of glasses but thought that getting them would spoil his handsome boy modelling school good looks.  Which incidentally were fairly spare on the ground.  Glasses were not the issue.

One morning the lady downstairs cornered him and started showing him photos of the party they had gone to the day before, many of which featured Brigeeta in her latest couture which was a Little Red Riding Hood outfit.

Later he asked Mum if she’d seen the photos.  She said she had.

He said “Did you see that kid in the red?  Man, that was the ugliest child I’ve ever seen”

Fennel and Lemon Salad 2
Fennel and Lemon Salad 2

Captain of this particular Titanic was a lovely, elderly Italian solicitor.  Now he wasn’t crazy as such he  just sometimes had a bit of trouble with English.  So, for instance, once Mum asked him what he did on the weekend and he replied “We went hunting the savage fennels”.

Have you ever heard anything more adorable in your life?

I LOVE that…

“Hunting the Savage Fennels” sounds like a Maurice Sendak book.  Maybe the lesser known prequel to “Where the Wild Things Are”.

The Savage Fennels
The Savage Fennels

The savage fennels grow in abundance in this neck o’ the woods; they spring up on every  vacant lot and the hills are literally alive with them!

The Savage Fennels
The Savage Fennels

This salad I have adapted from “Salads For All Seasons” is a perfect simple and gorgeous way to feature the savage fennels.  Or the more mild mannered fennel you might find in your local supermarket or green grocer.  I kept mine pretty minimalist but some black olives would be a great addition.

Fennel and Lemon Salad
Fennel and Lemon Salad

I was a little worried about mixing cream and lemon juice in the dressing…because surely that would curdle?  It didn’t.

Final tip on the salad – fennel is quite robust so it is perfectly fine to dress the salad and leave it for hours.  I added the dressing in the morning and took this to work and it was still crunchy four or five hours later.

This is a perfect accompaniment to fish but would also be fabulous with a grilled steak!

 

Have a fabulous week!  And beware the savage fennels!

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B is for Baby Bundt, Bacon & Bay and Blonde Bombshells

B is also for Bozo, Blog and Birthday.

Quadruple Chocolate Baby Bundt
Quadruple Chocolate Baby Bundt

As in guess which bozo forgot to celebrate her own blog’s 2nd birthday on May 25th?

So, today we’re having a Belated (don’t worry, I promise I won’t capitalise every word that starts with a B) Birthday, (no really, I won’t) celebrating my second annivesary with food using the second letter of the alphabet.  See what I did?  Second year, second letter?

You’d think I planned it.

Maybe you should keep thinking that….I”m all for anything that makes me look better!!!

So anyway, it’s my birthday so let’s get this party started.  And I’ve said it before, and no doubt I will say it again, (purely because I’ve got a bottle of the stuff that isn’t going to drink itself) a retro party isn’t a retro party without Parfait Amour. And any party is better with a blonde bombshell!

Nope not like this, the blonde bombshell I am referring too is a cocktail made with the aforementioned Parfait Amour. I’m not sure why it’s called a Blonde Bombshell as it comes out a gorgeous dusky pinky purple.

First Course – The Birthday Blonde Bombshell

It’s my party…cocktails count as a course….in my perfect world, we would skip main meals altogether.  We would move from cocktails to fingerfood to dessert.

Blonde Bombshell

Wow!!!  I think I may have found my Parfait Amour drink of choice.  This was lovely!!!  Sweet and florally and almost kind of musky…it reminded me a little bit of Turkish Delight…maybe it was the roses in the Parfait Amour. Very girly, very pretty. Easy to drink….hmmm….maybe getting rid of that bottle won’t be as hard as I previously thought!

Second Course – Bay Wrapped Bacon and Prunes

Bay Wrapped Prunes in Bacon3
Bay Wrapped Prunes in Bacon3

This is basically a take on a Devils on Horseback.  But wrapped in a bayleaf. And I added a little smear of my Strawberry Habanero Sauce to the bacon before wrapping it around the prunes.

Note for the unwary – grilling bay leaves makes your entire kitchen smell like you’ve been smoking marijuana.  For about a week.  Which is fine until you have a plumber come to fix your leaking tap and they ask you if you can score them some bud.

Bay Wrapped Prunes in Bacon
Bay Wrapped Prunes in Bacon

I barely even know what that means.

Despite that, you really can’t go wrong with these…salty, sweet, spicy, crispy…The bay leaves added a slight resiny flavour that was quite pleasant but prevented the bacon from getting really crispy which was slightly disappointing.

I served it them with some more of the strawberry habenero sauce.  And the saltiness was a great foil to the sweetness of the Blonde Bombshell.

 

Bay Wrapped Prunes in Bacon2
Bay Wrapped Prunes in Bacon2

Delicious!

But now to the piece de resistance. The dessert.

So….what’s better than a triple chocolate baby bundt?

A QUADRUPLE chocolate baby bundt.

And what’s better than a quadruple chocolate Baby Bundt?

A Quadruple Chocolate Chilli Baby Bundt!

Third Course – Quadruple Chocolate Chilli Baby Bundt

So, if you’re following me on Instagram you would have already seen me post my first experiment with the Spice Peddler’s Mexican Chilli Chocolate Cake Mix.  That was a Chili Chocolate Cupcake with a Chilli Toffee Shard topped with Vanilla Icecream and my Strawberry Habenero Sauce.  OMG, I thought this was the best thing ever…so, so good.  The cake was fudgy and spicy and delicious, the vanilla icecream and chilli sauce worked together perfectly and the chilli toffee was a cute and quirky touch.  Basically, this was me on a plate!!!!

Chocolate Chilli Cupcake with A Chilli Toffee Shard
Chocolate Chilli Cupcake with A Chilli Toffee Shard

Gahhh….so how do you top that?

Well, I found a recipe for a cake called a Tyroler in a Delicious Magazine and I had a little play with it.  And came up with the Quadruple Chocolate Chilli Baby Bundt.   I used the Spice Peddler Mexican Chilli Chocolate Cake Mix as my base and it was super delicious!

Quadruple Chocolate Baby Bundt 5
Quadruple Chocolate Baby Bundt 5

This was really good.  Then again, how could it not be?

It had quadruple chocolate.

And a touch of chilli.

And walnuts.

And rum soaked sultanas.

And did I mention quadruple chocolate?

Quadruple Chocolate Baby Bundt3
Quadruple Chocolate Baby Bundt3

So, it may have been belated but worth the wait because these were all awesome!!!!

I’ll try to be on time next year and if not, I can always repost this and rename it Birthday 3 – Cocktails, Canapés and Cake.

Hope you all have a fabulous week!!!!

(Recipes below)

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Blonde Bombshell

A delicious cocktail, perfect for a celebration.

Ingredients

Scale
  • 1/2 ounce Parfait Amour
  • 1/2 ounce St Germain Elderflower Liqueur
  • Sparkling Wine, preferably pink, definitely chilled

Instructions

  1. Pour the Parfait Amour into a chilled champagne flute.
  2. Add the Elderflower Liqueur.
  3. Top with the sparkling wine.

Nutrition

  • Serving Size: 1