Pimm’s is without a doubt the quintessential British summer drink. No picnic, or sunny day in a beer garden is complete without a jug or five of this fabulously fruity concoction. However this fab favourite of mine is impossible to find in Korea, probably due to the insane amount it would cost to import. Luckily Bulldogs opened its doors last year and salvation was finally here, but it also got me thinking how easy it would be to make myself. With just 3 ingredients from your amply stocked liquor cabinet, Pimm’s can be yours all year long. Luckily I had a bottle tucked away under the sink (aka my liquor cabinet) that I’d bought on my last trip home and I did a taste comparison, the original is a wee bit sweeter but overall it’s not bad at all, and will certainly fool all of your friends if you don’t let them in on the secret!
This fudge is TDF – to die for! The rich velvety goodness of the chocolate fudge interspersed with little crunchy nuggets of popcorn and pecans is pure heaven. It’s also super duper easy to make too. No skills needed what so ever and it makes a delicious gift for all your loved ones on Valentines day. Or you could just make it for yourself, because like Ru Paul says, “If you can’t love yourself, how in the hell you gonna love somebody else? Can I get an amen in here!” (more…)
Nutella is probably the greatest food ever made. It’s rich and sweet sticky goodness is enough to take cupcakes, brownies, and pancakes from good to OMG!!! Even straight out of the jar it’s like a fingerfull of pure heaven. It’s absolutely marvelous stuff and I’ve yet to meet a person who doesn’t like it. It’s really so good you could add it to any dessert and magically transform it. This milkshake is the perfect combination as the milk and ice cream harmonize with the Nutella perfectly making it into a rich creamy delight you can drink. If you want to make your milkshake super thick then use just a small pinch of xanthan gum, which is super cheap to buy on i-Herb and can be used in a whole host of other dessert and drinks too. For the ice cream I used the milk Häagen-Dazs which is my new favorite flavour, it’s even better than the vanilla if that’s possible!
I am currently completely obsessed with buffalo sauce and can’t seem to stop making it for love nor money. Not that anyone has actually tried to stop me making it you understand, just that I’m churning it out like there’s no tomorrow. I’m eating at least two batches a week, smothered on top of pretty much everything I eat. It’s actually pretty simple to make and you probably have all the ingredients at home, especially if you collect all those pizza hot sauces like I do and never know what to do with them. My favourite way to use this sauce is in this cramazing dip, which is actually very fortunate since it’s Super bowl time and it’s the perfect thing to bring to a pot luck. I have made this dip for a pot luck event twice now, and it’s always been the first thing to be eaten, everyone seems to go crazy for it, though it’s not surprising as who could could resist copious amounts of melted cheese and buffalo sauce! (more…)
Doughnuts are glorious deep fried pieces of soft pillowy heaven. Light and fluffy in the middle, and golden and crisp on the outside. They can be filled with all manner of sweet and sticky fillings, that ooze out of a deep delicious hole. They are the perfect thing to make on a lazy Sunday afternoon, as they don’t really require much hard work at all, just a bit of time to do their magic. For the doughnuts I used a recipe that I found on The Sugar Hit, they came out perfectly and I will certainly use this recipe again. I filled these beauties with a rich and thick crème pat custard, but really the world is your oyster, anything goes, and I’ve already dreamed up half a dozen glorious fillings I plan to be making very soon like Nutella, lemon curd, and peanut butter and jam.
In my circle of friends, I’m known as somewhat of a lush. I’m not really quite sure what led to this assertion of my character, but once you catch a label like this it really is hard to shake. But rather than fight my good time Charlie status, I’ve decided to go with the flow and live up to all expectations. To further my drunken career I always keep a well stocked liquor cabinet, ready to pounce whenever cocktail hour rears it’s head. Last week one of my favourite girls about town popped in for for a quick tipple before our dinner plans and I whipped up this little beauty. (more…)
Every since eating at Lost Heaven in Beijing, I have been absolutely obsessed with silken tofu. I just can’t get enough of that creamy jello textured tofu goodness. Topped with soy sauce, garlic, chilli and green onions, it’s heaven on a plate. For years I had turned my nose up at this joyous delight preferring to have a firmer squeezed style tofu which has a more similar texture to meat. But the silken tofu is so much more lustrous and since it doesn’t even need cooking it’s the quickest and easiest meal to make ever. It’s also crazy healthy and cheap to make. It tastes great with eggplants and mushrooms too, but you can top it with anything you like. (more…)
There’s nothing like a spot of baking to get you in the Christmas spirit. And this past weekend I really got to test out my skills. I was invited to an ‘intime soiree’ in honour of the festive season with the glitterati of the Seoul Expat scene. The Christmas roast was all taken care of so I thought I’d be traditional and contribute a dessert and some mulled wine. The most festive dessert I could think of was a good old yule log. I’ve never made one before, though I did do a Swiss roll back in my school days which turned out well so I figured I could handle it. For the sponge part I had a good search and found that most people were on the fence about whether to use flour or not. I decided I’d go with Nigella’s recipe which is a fatless and flourless sponge. It comes out more like a very cakey meringue and is ever so light which I thinks works well with the richness of the frosting. I decided to make a whipped Nutella ganache which was incredibly yummy. With my decorating skills I was rather chuffed indeed and the whole thing was devoured instantaneously. I will definitely be making this frosting again, as it’s just so rich and chocolatey. It would be great on cakes or cupcakes in place of butter-cream. (more…)
Crispy duck with hoisin sauce and pancakes is one of my absolute all time favorite meals in the whole whole world. The crispy shard like skin, the tasty morsels of duck and the sweet sticky taste of the hoisin, all wrapped up with cucumbers and spring onions in a wafer thin pancake . Nothing could be better, but I have yet to ever eat it here in Korea. I’ve had it on visits to China of course, and I can’t wait to go to the crispy duck capital of the world this Christmas but I couldn’t wait until then for my next fix. About a week or two ago I found out that hoisin sauce is available here in Korea and it’s been hiding in plain sight in dear old Homeplus. How many times have I brought jars back from home only to have them disappear from my life in mere days, when there was ample stock here in the peninsula. I could kick myself indeed. For future reference, this is what the jar looks like, so go forth and stock your cupboard full of the Chinese saucy goodness.
Just last week I made my first attempt ever at making doughnuts, and I have to say I bloody nailed it. They were soft as clouds inside, and were almost good enough to rival those pillowy pieces of heavenly goodness at Krispie Kreme. I glazed these goodies with pieces of crispy bacon and pecan nuts. It was a match made in heaven and they were quite the delight. I’m already thinking of wild and wonderful ways to put these two together again, and thinking of new flavours. The doughnuts aren’t really too taxing in terms of skill, just a little on the time, but come on, it’s cold outside, it’s not like you have anything better to do whilst your sat at home watching the telly. (more…)