Old but still sooooo funny!!!
Friday 20 January 2012
Tuesday 17 January 2012
Friday 13 January 2012
Thursday 5 January 2012
Mulled for the Cold
Xmas and New Year may well be over but let's face it, it's still cold, dark and bloody miserable outside. To therefore subject oneself aimlessly to a month of abstention, from alcohol in particular, is utter madness to me. I am in fact comfortably sipping on a wonderful glass of Chianti this very second. Have some of that!
I guess the point here is that after a long day at work on a winters day, there is a lot of comfort to be taken from a nice evening glass of red or two - particularly if the wine is served warm, with spices and citrus.
Serves plenty:
- 3 bottles of red
- 175 ml of brandy
- 200g of caster sugar
- 2 lemons
- 3 oranges
- 2 star anise
- 2 bay leaves
- 2 sticks of cinnamon
- 2 dozen cloves
- 1 tbsp of nutmeg
First of all stud one of the oranges with the cloves (go crazy, make a pattern), then loosely squeeze the juice out of the rest of the fruit and chuck them and the juice (skins included) into a large pan with the sugar.
Throw in the bay leaves and allow the sugar to dissolve into a syrup. Now pour in all of the wine, I usually opt for a Rioja Joven (cheap, cheerful, young and bursting with fruit), and add the brandy an all of the remaining spices. Simmer this on a medium heat for 20-30 mins ensuring that it never boils. Leave it to infuse for a little longer before ladling into a vessel of your choice (the humble mug always gets my vote).
Job done. Who needs summer!?
I guess the point here is that after a long day at work on a winters day, there is a lot of comfort to be taken from a nice evening glass of red or two - particularly if the wine is served warm, with spices and citrus.
Serves plenty:
- 3 bottles of red
- 175 ml of brandy
- 200g of caster sugar
- 2 lemons
- 3 oranges
- 2 star anise
- 2 bay leaves
- 2 sticks of cinnamon
- 2 dozen cloves
- 1 tbsp of nutmeg
First of all stud one of the oranges with the cloves (go crazy, make a pattern), then loosely squeeze the juice out of the rest of the fruit and chuck them and the juice (skins included) into a large pan with the sugar.
Throw in the bay leaves and allow the sugar to dissolve into a syrup. Now pour in all of the wine, I usually opt for a Rioja Joven (cheap, cheerful, young and bursting with fruit), and add the brandy an all of the remaining spices. Simmer this on a medium heat for 20-30 mins ensuring that it never boils. Leave it to infuse for a little longer before ladling into a vessel of your choice (the humble mug always gets my vote).
Job done. Who needs summer!?
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