August 17, 2015

Pavlova with Honey Roasted Grapes


Anytime I make a pavlova it reminds me of my brother, Tim. And 9 times out of 10 I will be making the pavlova for him! Do you have things that you bake that remind you of family or friends? I think I can associate each person in my life with something that I would cook for them. Here's just a few:

Other brother, Sam: absolutely anything-he's my number one fan!! But seriously: sandwiches, anything peanut buttery or something stuffed with something else. 
Sister: perfectly poached eggs with salmon/spinach and hollandaise sauce. 
Maeve: doughnuts. 
Mam: anything lemon flavored-sweet or savory. 
James: an outrageously stuffed cookie or something obnoxiously cheesey. 
Dad: anything chocolatey or hummus. 
Ciara: sweet potatoes fries with one thousand dipping sauces. 
Ale: I just want you to make me all the sushi in the world! 
Mango: anything for a good 'ole cup of tea.  
Fionnuala: chicken korma (or is tikka masala, girl?!)
Pippa: eggs. NO. Freshly made bread and butter WITH eggs. 

This list could go on and on, but I'll stop there. 


Do you want to know the reason I put grapes on top of this pavlova instead of the usual berry adornment? It's because I forgot to buy the berries when I went to the shop. I never make shopping lists and this is what I get. 

And the reason I roasted the grapes instead of just putting them on top? I have a phobia of grapes on pavlovas. Anyone else out there feel me on this? Let me explain...

August 03, 2015

Red Onion Marmalade and Blue Cheese Tart


A tart doesn't always have to be tasteless and trashy. It can be refined and classy and this red onion blue cheese one proves that. Well, when it come to food anyway. 

I'm sure everyone out there has had many a red onion blue cheese or red onion goat cheese tart in their lives. This combination is not a new thing. If it is new to you, where have you been? Are you ok? Do you need help? Blink three times for help. 


Here's the deal-I have a love hate relationship with puff pastry. I love it but I hate when it gets soggy. I understand that this is a characteristic of puff pastry and that the soggy bottom is inevitable.

You know when you know something is going to happen? You want to hope for the best but really you're living in denial. Then, what you knew was going to happen eventually happens, because it was always going to. Yet, for some reason you thought it might not this time. This is not code for anything else. Just an over the top expression of how consuming 'puff pastry' can be. 

Yeah, that's how I feel about puff pastry. The struggle is real. 

July 27, 2015

Blueberry Cake Doughnuts


Monday's really aren't that bad. This Monday especially. It's my day off and it's be BFFFF's birthday party later. For a Monday, that aint bad. 

But, if you're having a shitty day, these blueberry cake donughtbuts will make it all better. Even if you're having the best Monday ever, these doughnuts will only make it better. 

Doughnuts make everything better. I am sure that there is a study that was carried out by some caffeine fueled, no doubt doughnut eating, college student that proves this. 


I wish I had these blueberry cake doughnuts to get me through all of the papers I had to write over the course of four years at college. Actually, no. I regrettably take that statement back. That would be a monstrous amount of doughnuts for any one human being to eat! 

Do you know what the difference between a doughnut and cake doughnut is? Well, if you don't, let Holly enlighten you. 

July 19, 2015

Earl Grey Ice Cream


I'm not a huge fan of iced tea. Tea in ice cream form? Absolutely! That's something I can 100% get on board with.

First time I tasted it, I was very dubious simply because I knew iced tea wasn't for me. 

I would feel so dumb now if I'd never tried it! Like a limb was missing or something less dramatic than that. 


A pal, Mattie, brought me to an ice cream truck in Williamsburg, BK called Van Leeuwen to get ice cream at the beginning of then summer. She ordered her absolute fave-the earl grey tea flavor and (obviously) I tasted it! 

So. Damn. Good. I had ice cream envy. 

Yeah, my salted caramel ice cream was the most delicious salted caramel ice cream I've ever had but it was no earl grey. 

So. With my new obsession the only thing to do was make my own batch of ice cream and have it in the freezer at home. Yes, dangerous I know! But, when there are 5 people living in your house a batch of ice cream doesn't last too long! Which is probably a good thing! 



One of the best things about this recipe? It's very easy to make! 

The plain ice cream base recipe of double cream, milk, eggs, salt and sugar is my go to ice cream recipe. No matter what flavor I'm making, I will start with this base and tweak the recipe as needs. 

All this recipe needed? Some earl grey tea bags! You could also use loose tea if you wanted-just make sure to strain it really well. 

Once you make and taste this ice cream, your life will be forever changed. And that is not an exaggeration! It's unforgettable. I crave it. 

It's incredible creamy with the most beautiful floral and citrus flavors. 

For reals, if you have an ice cream machine whip it out and make a batch of this. You will not hate me for it! 

Enjoy,

Holly, x



Combine the full fat milk and double cream in a medium pot and add in the 4 earl grey tea bags. 


Scald the mixture by bringing just to the boil.


Remove from the heat and allow to infuse for 15 minutes. 


Whisk the egg yolks and caster sugar together in a medium bowl until light and pale. 


Place the milk and cream mixture back on the heat and bring back just to the boil. 

Strain, squeezing all the liquid from the tea bags.


Pouring slowly and whisking quickly, pour the hot milk mixture into the egg mixture-making sure not to scramble the eggs. 

Pour back into the pot and place over a low to medium heat.

Cook, stirring constantly with a wooden spoon until the mixture thickens and coats the back of the spoon. This should take approx 2-4 minutes.

Strain into a clean bowl and allow to cool completely before placing in the fridge for at least 4 hours or overnight before churning.  


Churn and freeze the ice cream according to the manufactures instructions. 


Recipe,

500ml Full Fat Milk
250ml Double Cream
4 Earl Grey Tea Bags
170g Caster Sugar
4 Egg Yolks
Pinch Salt

Combine the full fat milk and double cream in a medium pot and add in the 4 earl grey tea bags. 
Scald by mixture by just bringing up to the boil.
Turn off the heat and allow to infuse for 15 minutes. 
Whisk the egg yolks and caster sugar together in a medium bowl until light and pale. 
Place the milk and cream mixture back on the heat and bring just to the boil. 
Strain, squeezing all the liquid from the tea bags. 
Pouring slowly and whisking quickly, pour the hot milk mixture into the egg mixture-making sure not to scramble the eggs. 
Pour back into the pot and place over a low to medium heat.
Cook, stirring constantly with a wooden spoon until the mixture thickens and coats the back of the spoon-approx 2-4 minutes.
Strain into a clean bowl and allow to cool completely before placing in the fridge for at least 4 hours or overnight. 
Churn and freeze the ice cream according to the manufactures instructions. 

July 04, 2015

Lemonade Granita and Pink Champagne Fizz


It's good to get a little tipsy every once in a while, you know? Lose your inhibitions, get giddy, let loose and push away whatever is getting you down. Honestly? Sounds like every night I go out! What?! I love a good time with friends.

If you're looking to do this this weekend, or if you happen to be hosting a 4th of July BBQ or staying in to watch the tennis at Wimbledon, then this drink is for you. 

It consists of lemonade granita, pink champagne and fresh basil. Granita is an icy Italian dessert-somewhere between sorbet and shaved ice. The granita sits in the bottom of the glass with a couple of basil leaves and the pink Champagne is poured over. The granita has two uses: it keeps the drink perfectly chilled in this heat and gives it a very slight lemon flavor. If you want more of a lemon flavor-squeeze in a wedge of lemon and garnish it with a lemon twist. 


There are only three ingredients in this drink. Which makes it super easy to make. It's pink too-so that's a thing that already makes it a winner. 

Who doesn't love pink drinks?! 

June 27, 2015

Sweet Potato Fries and Charred Onion Dip


You can't get bored with sweet potatoes. Well, I can't. I won't speak for you-that would be presumptuous and a little too full on! But seriously, they're the best and these sweet potato fries are the best.

I'm always on the hunt for the perfect non-fried fry. Simply for ease, convenience and not having to whip out a pot and deal with hot oil every time you want crispy fries. Don't get me wrong there's a time and place for fried fries. For me, it's just not after work and in a tiny kitchen!


As you may have guessed by now, these are baked. The sweet potatoes are cut into sticks, tossed in olive oil, salt and pepper. Then they are tossed in polenta or cornmeal-depending on what it's packaged like where you live. This is what gives the sweet potato fries their crisp and crunch. 

I have a friend, Ciara, who is an aficionado when it comes to sweet potato fries. I think she could give a city guide of where the best sweet potato fries are to be found. Now, that's a friend you should want and need. I reached out to her for this post and asked what dip I should make. She said and I quote, 'In short, absolutely everything works'.

June 21, 2015

Rhubarb Popsicles


It's time for popsicles! YAY. 

It's summer. Now, I know you can eat popsicles all year round but it seems really appropriate to eat many different flavored popsicles while the sun is high in the sky. Expect to see more popsicle flavors soon! 


There are endless flavor combinations. 

Popsicles are so easy to make! I know when it's hot and humid you don't want to spend lots of time in the kitchen. These take no time at all and reward you by keeping you cool. Something I think you and you're friends will be pleased about when just sitting down makes you sweat!!


Rhubarb. I adore rhubarb. It reminds me of my childhood. In particular, Sunday dinners with my family and having rhubarb crumble for dessert.