Merry Christmas, dear readers! I hope you’re all having a wonderful time celebrating with dear ones.
We celebrated yesterday (as is customary in Sweden) and I will tell you all about it later, but thought I would post a quick cocktail recipe – perfect to make any leftovers feel a bit more festive!
I made this for the book club Christmas dinner, and we all loved it! It feels wintery and festive without being to sweet. I also made star-shaped canape’s with puff pastry, blue cheese, walnuts and honey and they always go down a treat.
Clementine prosecco drink with rosemary, makes 6
Adapted from Ica’s recipe.
2 sprigs rosemary
3 tbsp caster sugar
400 ml freshly squeezed clementine juice
400 ml tonic water
1 bottle prosecco
rosemary sprigs to garnish (optional)
In a pestle and mortar, mix together the rosemary and sugar. Mix the rosemary sugar with the juice. Divide between glasses. Fill up with prosecco and add some tonic to finish. Serve straight away.
A summer’s evening in Malmö. It’s a Friday and that holiday feeling is everywhere. We’re walking around town so my visitor can get an overview of this, Sweden’s third largest city, and as we walk past the cosy courtyard at L’Enoteca we decide to stop for a drink.
The service was good and efficient and the prosecco excellent. We didn’t even have to queue for a table! So we sat there, enjoying life and each other’s company while people-watching (a favourite hobby of mine) before heading to dinner. I have a complicated relationship with Malmö, but this night I fell back in love with the city again.
L’Enoteca, Västergatan 6C, 211 21 Malmö, Sweden
I’m enjoying my summer so much right now, and my holiday hasn’t even started yet. Must be a good sign for the next few weeks!
Monday I had a cheeky after work drink with a colleague, which was much needed. Not the drink in itself but catching up outside of the office.
Tuesday was less indulgent; instead I cooked a simple supper at home, did some chores and tidied up.
Wednesday a friend had us round for a barbecue which was lots of fun and really yummy! Loving all the summer evenings spent in friend’s gardens sipping rosé and chatting away.
On Thursday we first had burgers at Bleecker’s pop-up on the Southbank (love their burgers) before going to National Theatre to see Julie, a modern adaptation of Strindberg’s classic play. It was such a good play and Vanessa Kirby was AMAZING as Julie. Never have 1 hr 25 minutes gone by so fast!
The weekend started with an impromptu dinner at The Orange with friends on Friday night, followed by a lie-in the next morning.
After a late breakfast we walked around Battersea Park and had lunch in the beer garden at The Prince Albert.
Then we went for another stroll and had an ice cream before leaving the park.
In the evening I made some sharing food (caprese, parma parcels with figs and rocket, saucisson, cheese and bread) and we started two new TV series. First The Handmaid’s Tale which was brilliant but so hard to watch I couldn’t watch two episodes in a row, so instead we started on Stan Lee’s Lucky Man, which also was very good.
Yesterday I had another lie-in to make up for the late weeknights, and had a rather chilled out day. For supper I made a slow cooked pasta bolognese with garlic bread and afterwards we saw Incredibles 2 in the cinema!
Happy Valentine’s day, dear readers!
It seems like the perfect day to share this sloe gin spritz recipe with you. Don’t we all need a drink on Valentine’s day?! Either to celebrate or commiserate?
I made sloe gin last year (very British, I know!) using this method and wanted to use it in a drink a little more exciting than a sloe gin & t, so I was very pleased to find this sloe gin spritz recipe in an issue of Bon Appetit.
Sloe gin, 70 cl
1 bottle (70 cl) gin
500 g ripe sloe berries (pick them after the first frost)
100 ml caster sugar
100 ml water
Freeze the berries. Defrost and mix with the gin in a large jar/bottle. Seal the jar and keep in a dark place for 3 months. Shake/stir it once a week or so.
After three months, sieve the mixture and remove the berries. Bring the simple syrup to the boil and let it cool. Add syrup to the gin after taste. Done!
Sloe gin spritzer, per glass
Adapted from Bon Appetit’s recept.
4 parts prosecco
1 part sloe gin, either homemade or bought
Mix prosecco and sloe gin in a glass (with or without ice). Fill up with soda water. Decorate with frozen raspberries or a sprig of mint. B