Sometimes you will find yourself with a bottle of red wine that can only be described as completely undrinkable. Usually because your family and friends think Hardy’s is a reputable wine company, and that “red” is in fact a grape variety, region and country of origin all rolled up into one. It’s unavoidable, because people like buying wine and don’t understand how easy buying rubbish wine really is. Not all is lost though! That is where the elixar of life that is Sangria comes in. Very easy to make, and completely delicious, this amazing wine based drink is the logical solution to a bad red!
I would like to quickly apologise for my lack of recent activity. Full time employment appears to have taken over my life, which is actually quite a good thing. I really love my new job! Working in wine has given me something new to be genuinely excited about. In fact I think I may have discovered a new talent. This coming month I will be completing my Level 2 WSET qualification in Wine and Spirits, meaning that I will be eligible to be hired for positions as a Wine expert. Not only will I be able to continue chatting rubbish about wine, but I’ll actually be qualified to do so! My free time has mostly involved a lot of time spent with friends having adventures, and I’ve been swept up in the madness. It’s not left much time for me to blog properly.
However I hope to rectify this in the coming weeks, so please watch this space for signs of life!
Portuguese tarts are one of my favourite things, but unfortunately baked custard is not exactly my forte. This recipe rectifies this inability, but still satisfies my cravings for something creamy and sweet! Plus squishing pastry is weirdly satisfying.
Took a trip into the countryside yesterday to spend my day off baking with my beautiful Elly. Rustled up something suitably summery for lunch! This recipe is essentially ratatouille on puff pastry with cheese. Nice and simple, but still light enough to be eaten in excessive amounts on a hot day. After all the aim of the game is to eat as much good food as possible! I would also recommend putting olives in the ratatouille if you fancy it. Yummy stuff. There can never be too many olives.
Makes roughly 20 squares.
Firstly I would like to apologise for being slightly “missing in action” for the last few weeks! Turns out when you’re not a student, you get one of those fancy full time job things which subsequently take up all of your time. Still my job involves learning a lot about beautiful food and wine so I can’t be remotely annoyed. Employment suits me! It just doesn’t suit my blogging! I have a lot to catch you all up on, but first I’m taking advantage of my afternoon off (Working the dinner shift does have it’s perks) to make vanilla fudge at the request of my younger brother. I’ve made fudge numerous times in the past with varying success. However this recipe by the culinary goddess Nigella Lawson (who is my inspiration for all things) never fails. Never. Not once. Every single time I’ve used it, the fudge has turned out perfectly. Rather than being soft all the way through, I beat it with an electric whisk to make proper “scottish tablet” style fudge; grainy, crumbly, buttery and melt in the mouth. As fudge should be! Enjoy with strawberries and white wine on a hot day, or any day really!