Mocha Chia Somoothie - The perfect morning oomph!

I can't tell you how hard I searched for a Nutri Ninja this January! The Nutri Blender and the Nutri Ninja are the hottest new kitchen gadgets in town, and now that I got my hands on a Nutri Ninja, I can certainly see the hype. Easy to use, easy to clean, and unlimited possibilities for smoothies, salad dressings and dips to be created.

This is a super quick, fuss free recipe for a healthy chocolate smoothie, with a real caffeine hit, the perfect breakfast smoothie for coffee lovers who rush in the morning.  I don't believe in skipping breakfast, but I'll let it slide if you make yourself one of these bad boys to drink on your commute to work. I myself have this smoothie as a mid morning treat on the weekends.

Serves 2 

Ingredients

• 1 banana, chopped
• 1 shot of espresso (Mine is Nespresso) or 1 tbsp of instant espresso powder
• 1 tbsp of chai seeds
• 1 tbsp of cocoa powder
• 1 tsp of ground cinnamon
• 2 cups of almond milk
• 2-3 ice cubes

Method

1. Using either a juice blender or a hand held blender, blitz all the ingredients together in a suitable glass or jug.

It's that easy!

Boozy Lemoncello Jelly Shots

With party season fast approaching, here's a recipe I came across in Lorraine Pascale's Fast Fresh Simple cookbook. These are amazing (and addictive <hic>) jelly shots. They bring me back to my college days of vodka jello shots; however these have a sophicated playfulness about them. I brought them as a gift to a dinner party I was recently attending and they went down a storm. So much so that I decided to share the recipe with everyone. 

Lorraine Pascale is my new girl cook crush. She makes everything seem effortless and simple; while putting an wonderful twist on classics. Such great twists that time and again I'm saying to myself "Class!! Why didn't I think of that!!! " .If you are in look of a new muse and haven't read her books yet, then start dropping some hints for Christmas.

Now on with the recipe

Ingredients

• 7-8  6.5 x 11.5cm leaves of gelatin
• 7 medium lemons or 5 big lemons
• 135 pack of lemon jelly
• 350 ml of water
• 150ml of lemoncello
• 1 tbsp of caster sugar

Method

1. Put the kettle on to boil. 
2. Then put the gelatin leaves into a small, wide bowl, cover them with cold water and set aside to soften.
3. Cut the lemons in half lengthways and, using a spoon, scoop out the juicy flesh. It takes a bit of wiggling and getting squirted by the juice, but you will get there!
4. Set each lemon shell half, cut side up, on a large tray or put each one in the hole of a 12-hole muffin tin. If you have 14 shells, then nestle the remaining two on top in between the others and they should sit still.
5. Next, break up the lemon jelly a bit and put it into a heatproof measuring jug, then pour over enough hot water and limoncello to reach 500ml in the jug.
6. Pick up the gelatin leaves – they will feel all soft. 
7. Gently squeeze out as much liquid as you can from them, discard the bowl of water and then put the soft gelatin leaves into the jelly and hot water. 
8. Stir constantly until it dissolves.
9.  Then stir in the sugar until dissolved.
10. Use the jelly to fill each lemon shell right up to the very top so it is almost overflowing. 
11. Let them cool down for about 5 minutes then whack them in the freezer for 30 minutes to firm up. They will set I the fridge also, but allow double the time.
12. Once they are firm, remove them from the fridge or freezer. 
13. Then, using a sharp, non-serrated knife, cut them in half, straight down, lengthways, and there you have it!

These are a wonderful way to finish a dinner party or a completely awesome addition to a party table, but make sure to tell your guests they are alcoholic.

You can leave out the lemoncello and just use water for child friendly versions for birthday parties.

Recipe taken from Lorraine Pascale "Fast, Fresh & Simple" 

Homemade Irish Liqueur Cream

I got this recipe from the BBC Website and I must say its absolutely awesome! I love Baileys, but this homemade version of Irish Cream Liqueur wins hands down and all my family and neighbours who received a bottle from me this Christmas agreed.  I brought the bottle to neigbours when visiting instead, and I also added to my homemade gift hampers for my mother and mother in law.

But this is not just a drink for Christmas, its way too tasty to reserve it for just once a year. It's a fabulous treat at the end of a meal at a dinner party, or even drop a sneaky bit into a coffee. Bliss!!!

 Here's the recipe, which I tweaked a little to my own taste, unable to source coffee syrup I used a cold strong espresso shot from my coffee machine and I added more chocolate sauce.

Ingredients

• 250ml/9fl oz single cream

• 1x 397g/14oz tin condensed milk

• 350ml/12fl oz Irish whiskey

• 1 tsp Camp coffee essence/or an espresso shot cooled if you cannot source the Camp.

• 5 tsp chocolate sauce

• 1 tsp vanilla extract

• 1 tsp almond extract

Method

1. Sterilise the bottles for the liqueur: wash in very hot water or on the hot cycle of a dishwasher. Preheat the oven to 160C/325F/Gas 3. 
2. Place the bottles on a baking tray and dry in the oven for 10-15 minutes.
3.  Leave to cool.
4. Pour all the ingredients into a blender and blend on high for 30 seconds. 
5. Add extra Camp or chocolate to taste.
6. Pour into sterilised bottles and store in the fridge. (The liqueur will keep for up to two months.) Shake well before using.

Refreshing Ginger Lemonade

When it's summertime and the living is easy, what nicer way to cool down than with a glass of homemade lemonade!! I've added freshly grated ginger to give the lemonade a burst of zing and extra freshness. It's super retro and perfect for serving at tea parties, kids parties and barbecues.

Ingredients

• 4 lemons
• 4 tbsp of caster sugar
• 1 thumb size peeled and grated ginger
• 2 litres of soda or sparkling water
• Lots of ice

Method

1. Squeeze the juice of 2 lemons into a saucepan and add the sugar and ginger.
2. Bring to the boil and allow to bubble for 10 minutes for the liquid to reduce to a syrup ( do not stir when sugar is on the heat)
3. Allow the syrup to cool completely.
4. Thinly slice 2 lemons and add to a jug of iced sparkling water/soda water.
5. Pour in half the syrup, reserving the rest for a refill.

This would make a terrific vodka cocktail also, for those of us who would be inclined...

The Best Irish Coffee

With Paddy’s Day rolling closer this weekend, what better way to raise your glasses and say ‘Sláinte!!’ than with an indulgent Irish Coffee!!!

This is a tried and tested plain and simple recipe for the best way to prepare an Irish Coffee!

Wherever you are in the world and whatever nationality you are, I wish you a Lá Fhéile Pádraig Sona Daoibh.

I hope you will enjoy the day with family and friends and perhaps raise a glass of the black stuff!!!

Serves 2

Ingredients

·         Irish Whiskey, 2 Irish size shots

·         Cream, 100mls softly whipped

·         Brown Sugar, 2 tbsp

·         Freshly brewed strong coffee (I used Nespresso)

Method

1.       Pour the whiskey into a heat proof glass (preheated) and stir in the sugar.

2.       Top with the coffee and stir well.

3.       With the back of a spoon, pour in the cream, and sprinkle with chocolate powder.

4.       Drink with a smile on your face and heat in your belly!!!