Over the next few months we are going to be doing some articles for Smith Journal.
The first follows a successful morning out on the kayak catching calamari.
Another breakfast recipe from our series on Anthology Magazine’s blog.
This is the last one from our series of Christmas cards. We are having a bit of an Island Menu Christmas lunch/party tomorrow so hopefully there will be a few more Christmassy things on the blog next week.
Hope everyone has a good weekend and enjoy plenty of these:
2/3 Cup Champagne
1/3 Cup Soda Water
15mL Elderflower Cordial
6-8 Fresh Raspberries
This makes 1 glass. Multiply out for larger quantities.
Mix all the ingredients in a jug except the raspberries. Have a bit of a taste – and add more of the mixes to suit you.
Place raspberries in individual glasses, then pour in the drink and serve.
Sunday morning was magnificent – flat calm on the river and sunny – so we put our driving hats on and went for a Sunday drive down the channel. We stopped at the Woodbridge jetty for a fish, but I didn’t even look like catching anything so I soon canned that and went looking lunch. It is a real larder down there, we found honey, jams, cheese, trout and heaps more. We stopped in at Grandvewe Cheeses for a quick look around – but more on that later.
Coincidentally this week Catherine and I used pretty much the same ingredients to make different things. We have been wanting to do a drink of the site for a while now and being winter this seemed like the perfect option.
4x Cups of Apple Juice
1x Cinnamon Stick
3x Slithers of Ginger (about the size of a 20 cent coin)
1x Zest of a Lemon (about 1 strip the length of the lemon)
Juice of 1/2 a Lemon
1x Tsp Honey
4 Decent shots/lugs of Brandy
1. Throw every thing apart from the brandy into a pot and simmer for 45-60mins – or until the flavors of the spices come out.
2. Add the brandy and serve hot.