A food and travel blog by Phoebe Ashley
From beautiful beaches to sobering mountains and wild landscapes, together Islay and Jura provide a truly memorable Scottish Isle experience. Continue reading “The Ultimate guide to Islay and Jura’s whisky distilleries”
As an island nation, it is unsurprising that in New Zealand – similar to in the UK – fish and chips can be found in abundance. Continue reading “The Mt. Vic Chippery, Wellington”
Sitting at the top, Fidel’s Cafe seems to epitomise Wellington’s Cuba Street. Serving top-notch Havana coffee in a bohemian setting and via laid back staff who refreshingly actually look to be having fun, Fidel’s certainly does exude a revolutionary spirit when compared to many of the capital’s other eateries. Perhaps a fitting ode to its namesake.
It was over 2000 years ago that the first (hot) chocolate was believed to have been enjoyed by the Aztecs, and by 1400AD it was a beverage firmly cemented in their culture. Jump forward 600 years and the drink is prolific:
Hot Chocolate is one of those things that is a true classic; timeless, effortless and completely loved by all. It’s a rare trait to find in a drink; one that can and is enjoyed by all ages, types of person and importantly at all hours of the day and night!
This, however, is not to say that every single hot chocolate is the same. On the contrary, hot chocolate comes in as many sizes, flavours, strengths and textures as the individuals do that drink it.
Consequently, I have spent the last few weeks trialling – and not so much erring – to come up with 4 slightly different hot chocolate recipes for you to try this festive season.
Drink responsibly!
First things first, to make any hot chocolate taste amazing, what you need is the perfect base. for mine see the recipe below. Although this is intended as a base for the ensuing recipes to build upon, it makes a perfectly delicious hot chocolate in its own right!
INGREDIENTS
(Makes enough for 2 large hot chocs)
100G Dark Chocolate – chopped – plus extra for topping
800 ml Whole Milk
1 Cinnamon Stick
1 tbsp Muscovado Sugar
1 Vanilla Pod – 1tsp Vanilla Extract will do as a substitute
Whipped cream
METHOD
Warm the milk gently on a low heat in a heavy-based saucepan. Once warm to the touch add the cinnamon stick, vanilla and sugar and whisk.
Next, slowly add the chopped chocolate and whisk until all melted and incorporated into the milk. Leave on the heat to simmer for 2-3 minutes. Let cool slightly and serve with a topping of whipped cream and shaving of dark chocolate.
I know it sounds mad to attempt this recipe after admitting I, unfortunately, have an utter distaste for chilli chocolate. However, ever since seeing the film Chocolat I have had a distinct hankering to try a real homemade chilli hot chocolate. If you haven’t seen it then stop reading this and watch it now! (then, of course, come back!) This is because there is one particular scene in the film when a lady is given an incredibly silky looking dark chocolate chilli drink, and every since then I’ve been hooked on the idea. Following, once embarking on my hot chocolate adventures it seemed the best place to start!
I will warn you, whilst testing this recipe I did meet a few errors with regard to the amount of chilli. I know 1/4 of a teaspoon doesn’t sound like much pepper to be adding, but it certainly is enough. You don’t want this to blow your head off, but something a little warming – especially with the rum in there too – serves as the perfect post-Christmas walk warmer!
INGREDIENTS
1 Batch of base Hot Chocolate – see above!
1/4 tsp of Cayenne Pepper – trust me this will be enough!!
1tsp Mixed Spice
1tsp Grated Nutmeg
1 Splash of Spiced Rum – 2 if you’re feeling festive!
METHOD
Simply, add the above ingredients to your batch mixture whilst still on the heat, stir through and voila!
Now, this may sound crazy, but a pinch of sea salt really can elevate your winter warmer to lofty new heights. Although this was my more experimental recipe, for those that love the synchronised sweet and salted taste experiences then this is for you: The salt cleverly balances the sweetness and bitterness from the dark chocolate in a simply marvellous way. This is furthered by a luxurious topping of whipped chocolate cream…like the sound of this then read on!
INGREDIENTS
1 Batch of base Hot Chocolate – see above!
1tsp of Sea Salt or Pink Himalayan Salt
1tsp Cocoa Powder
1tsp of Vanilla Extract
100ml Double Cream
METHOD
Simply whip the cream with the vanilla, cocoa powder and 3/4 of the salt until it’s a light and fluffy consistency. Then to your batch mixture, top with a generous dollop of this cream and lightly sprinkle with the remaining salt and voila!
Now I know what they say, you shouldn’t have favourites. However, often in life, this proves to be easier said than done and unfortunately this is one such moment and so forgive me for saving the best until last! If like me you prefer your hot chocolate slightly on the bitter side, this is the one for you.
With a subtle aromatic almost herby flavour, this particular recipe is a sure fire knock-out – if I do say so myself!
In the same way as before, all you will need to do is add in the extra ingredients to your batch hot chocolate whilst its still on the heat. However, with this one, it to important to take extra care when serving that people are not given the cardamom pods themselves.
INGREDIENTS
1 Batch of base Hot Chocolate – see above!
3 Medium Cardamom Pods – crushed
1/2 tsp Nutmeg
For the topping:
To your simple whipped cream – made with 100ml of double cream – add 2 tbsp of Irish Cream for a festive twist!
METHOD
Simply add the above ingredients to your batch mixture whilst still on the heat, stir through. add your topping and voila!
So there you have it, 4 easy peasy lemon squeezy ways to jazz up everyone’s favourite winter drink this festive period. Another tip, if you’re looking for a slightly more adult topping – add a splash of rum or Irish cream to your normal whipped cream topping! It really packs that extra punch – perfect if you’re coming in from the cold!
There’s a strange sort of magic that hangs over Combe Grove Manor. Winding your way down the lengthy drive under a leafy canopy, you cannot help but feel a strong sense of nostalgia, especially when greeted by a moss-shrouded arch that looks as if it’s wandered straight out of Perrault’s Sleeping Beauty.
With November marking the final month of the Globe Artichoke’s seasonality, I thought it only right to celebrate this mysterious yet fantastic vegetable with one of my favorite, yet perfectly simple recipes. Continue reading “Adieu To the Artichoke For Another Year: Recipe”
As the nights seem to have already completely drawn in and temperatures are plummeting by the day, I know I am not only speaking for myself when I say that the hunt is well and truly on to find those warmth sustaining recipes to see us through till spring.
Luckily for those still on the hunt, this is one such recipe.
I’ll be honest, up until very recently I was under the firm impression that a munchkin, was the name for a small jolly fellow living somewhere over the rainbow. It appears I’d be mistaken for believing that this is the sole meaning of the word. In fact, it turns out, a munchkin is also the term for a little pumpkin. I wasn’t that wrong then, both being small jolly fellows and all that!
Anyway, back to the food, this recipe drew inspiration from bonfire night where that post-halloween pumpkin soup and hot dogs seem to be a universally agreed menu at every November 5th Firework party. This got me thinking as being a self-confessed pig I am by my very nature terrible at choosing between foods, and instead much prefer ‘and’ to ‘or.’ In the same way, on bonfire night I can never make my mind up, soup or dogs, dogs or soup? But should I really have to choose?
Well my friends, no longer! I have seamlessly combined the two to make a cockle-warming, nose-clearing and dam right filling soup. Simple and tasty this works perfectly in all situations; firework displays, dinner parties, winter walks, those snuffly bed bound days and it even serves as the ideal partner to brighten any grim Monday desk lunch!
So here it for all to use – I’d love to hear your feedback on it, either here or on Twitter or Instagram.
INGREDIENTS
1 butternut squash – cored, peeled and chopped into squares
1 Munchkin – – cored, peeled and chopped into squares
1 Red pepper
1 red onion
1 tbsp olive oil
2 tbsp ground cumin
1 tsp dried sage
3 tsp of crushed chillies
4 garlic cloves, crushed
1.2 litres (2 pints) stock (either chicken or vegetable)
150ml double cream
Salt and black pepper
150g good-quality smoked chorizo
METHOD
Firstly Preheat your oven to 180°C. One you have peeled and deseeded the munchkin and squash and chopped both into rough chunks place them in a roasting dish. Next deseed and slice up the pepper and place this in too. Drizzle the tray in olive oil, a sprinkling of salt and pepper and add the sage and half the cumin. Cover with tin foil and place in the oven to roast for around 40 minutes or until soft.
Next, chop and fry the chorizo in a heavy based sauce pan. Once beginning to crisp, peel and chop the onion and garlic and add to the pan. After the onion has softened add the roasted squash, munchkin and pepper. To this, add the chillies and remaining cumin. Once combined, pour in the stock, and simmer for 25 minutes.
Once this time is up, blend the soup until smooth using a stick blender, then add in the cream and taste for seasoning.
When you are ready to serve the soup, sprinkle on roasted munchkin seeds that have been tossed in cumin and if you have any remaining chorizo, fry it off into little lardons – these make the perfect garnish!
As Mont-St-Michel groaned, lurched and came to a final halt as we docked in Caen, car engines all around me on the upper-deck fired up. To say I was terrified of driving abroad for the first time would be a gross understatement. My heart started palpitating and knuckles turned a ghoulish shade of white as I gripped the steering wheel of Clarice – my little Clio or noble steed as I see her! Continue reading “Normandy, Calvados”
A little Tasty 