COCKTAILS!

As you may well know, cocktails are my vice (along with shopping, food, etc). But basically, they're my downfall.

So here's a roundup of some of the cocktails I've had in my time in France! I just hope I can remember what's in them so as to recreate them.. Somehow I think remembering things and alcohol just don't mix..

Le Parfait, from La Fabrik.

And my good-ness, it is perfect. Tasting kind of like gummy sweets, it's the right amount of alcohol to get you slightly merry but not be able to taste the alcohol - very dangerous, but so worth it. Go on, live vicariously!

Helen - Strawberry daiquiri 

Me - Martini Royale

In this instance, I preferred the slushiness and sweetness of Helen's daiquiri to my rather potent martini, though the champagne in it was a definite bonus!

I don't know if you can count these next two as cocktails.. They are twists on the Kir Royale, but instead of using Kir I went for a lychee liqueur, and Alice went for a lavender one. Just what the doctor ordered after an exam! 

Mary Berry's Mincemeat Streusel.

So yes, I'm a bit late with this, but better late than never! And what with all the supermarket sales you're bound to get some mincemeat super-cheaply, so why shouldn't you treat yourself to more Christmassy delights? I mean, Christmas is only 342 days away! (Sorry.) Recipe taken from the BBC Food website.

Ingredients: 
For the pastry:

• 175g/6oz plain white flour
• 1½ tbsp icing sugar, sifted
• 100g/3½oz butter, cubed, plus extra for greasing

For the topping:

• 75g/3oz butter
• 75g/3oz self-raising white flour
• 40g/1½oz semolina
• 40g/1½oz caster sugar

and 2x 500g jars of mincemeat.

Mince pie and mulled wine - the epitome of Christmas!

1. Preheat the oven to 200C/400F/Gas 6 (fan 180C) and grease a 23x33cm/9x13in Swiss roll tin or equivalent.
2. For the pastry, sift the flour and icing sugar into a mixing bowl and rub in the butter until the mixture resembles coarse breadcrumbs.
   Watch technique0:46 mins
3. Add just sufficient cold water to mix to a firm dough - if you prefer this can be made in a processor. If time allows, wrap the dough in cling film and chill for about 30 minutes.
4. On a lightly floured work surface, roll out the pastry to a rectangle slightly larger than the prepared tin, then line the base and sides of the tin with pastry.
5. Trim the pastry level with the top edges of the tin and patch any gaps if necessary.
6. Spread the mincemeat evenly over the pastry base.
7. To make the topping, melt the butter and allow this to cool slightly.
8. Put the remaining ingredients into a bowl and pour the melted butter over. Mix together until the ingredients combine to form a dough. If time allows, chill this mixture - this makes grating easier.
9. Using a coarse grater, grate the topping over the mincemeat and spread evenly.
10. Bake in the preheated oven for about 20-25 minutes, or until golden-brown.
11. Cut into 16 slices, dust with icing sugar and serve warm with cream or brandy butter.
    
    
    I will not judge you if you eat it all in one go. Absolutely swear.

Pimm's Jelly.

Again, this was something devised for the Queen's jubilee - everyone loves jelly. But having a vegetarian in our cul-de-sac I tweaked the original recipe (from BBC Good Food)so instead of using gelatine, I used agar agar. So here it is! 

Becky stirring the mix.

Ingredients:

• 200ml Pimms
• 500ml sparkling lemonade
• 4g agar agar

1. Pour the Pimms into a large sauce pan (we used a pasta pan) and add the agar agar. Bring to the boil and keep stirring until the agar agar dissolves.
2. Add the lemonade and bring to the boil again.
3. Spoon the mixture into ramekins and leave to set in the fridge and chill overnight.

Keep stirring the mix until the agar agar dissolves completely in the Pimms.

I found using individual ramekins works better for this recipe than one large bowl or jelly mould as it sets quicker, but if you have time to leave the jelly mix for nearly 24-36 hours a jelly mould would work just as well.