I first made this sweet chilli sauce on my ski season. It was about an hour before service and I’d run out of the batch we’d made at the start of the season – as had the chalet next door. There was no time to pop to the shops and nothing to borrow from next door. The only option – come up with something else, fast. Enter this super simple sweet chilli sauce recipe. Tweaked since my ski season, I’ve changed this up a little bit to my taste.Continue reading
It’s been a while since I’ve put up a new recipe. Since my last post, I’ve been on holiday for two weeks, spent four days in the South of France at a wedding and had a few job interviews. It’s been a busy last few weeks!
Tomorrow evening I’m popping to town to go and visit some old Uni friends. We’re going for a picnic which should be lovely! As I’m currently spending most of my time at home preparing for interviews, speaking to recruiters and agonising over my latest cover letter, I thought it would be nice to take a little time out and make something for my contribution.
I’m making a white chocolate and raspberry cheesecake (which was voted cheesecake of the season by some colleagues, nonetheless). This is served with a lovely and super easy raspberry coulis. So whilst the cheesecake isn’t really within the remit of what I intended for the blog, the raspberry coulis is – it’s kind of a sauce, after all!Continue reading
The “Bramblin” as I have named it, is my infusion homage to one of my favourite cocktails, the Bramble.
The Bramble cocktail is gin based, with some nice summer fruit flavours and served over crushed ice in a low ball glass. This Bramblin infusion takes around 2-4 weeks to infuse (I left mine for just over 2 weeks). When finished, it’s pretty special.Continue reading