Hello! Bonjour! Willkommen!

February 15, 2009

THE BOOYAH COOK: DRINKS / CANAPÉS

Fucking OMG I have just had a total time warp weekend starting on Friday where I feel like months have passed since I was last on planet Earth. I really need to behave like this more often – having dinner parties, not answering the phone, shirking responsibilities, making men dress in Babycham pyjamas etc. But now I am back my beauties with a report and recipes from THE FRIDAY THE 13TH DINNER PARTY.

I am a total leisure slut and would rather spend hours watching CSI than anything else. But, to allude to an air of sophistication about me other than being the main Thug Misses that I am, the first thing I set my mind to for dinner was WHAT TO DRINK? In the last two years, thanks to the indoctrination of the Cardinal I am now a “bubbly fun” convert so top of my list for drinks is always Prosecco or Cava with a little splash of something in the bottom. On Friday 13th I offered either Elderflower Cordial, Lingonberry Cordial, Larks Distillery Apple Liqueur or Clementine juice in a champagne glass filled up with £4.80 Cava from Sainbury’s.

Here you can see Pippa Brooks in self portrait looking as though she is about to give the glass a blow job in a very sexual aura kind of way. Credit to a very fine lady.

Then with the booze as an issue out of the way, the second thing in my mind was: HOW DO I START THIS FEAST? Et voila:

This is actually a salad recipe of The Cardinals that I feel a bit of a cheater ripping off and flipping back at her. Out of respect I can’t tell you the recipe other than it is dairy and chilli. Miam!

And here is the other one that I will tell you the recipe for! It is kind of one of those no quantity recipes and good for free-styling.

Hummus is yesterday’s news so welcome Minty Pea and Pecorino

Ingredients
2 big man handfuls or 3 little lady handfuls of fresh peas
1 handful of fresh mint leaves [of either sized hand depending on how much you like mint]
1 handful of grated Pecorino or Parmesan cheese
1 tablespoon of olive oil
Juice from half a lemon
Salt and Pepper
Crackers [something crunchy]

If you have a hand blender, a food processor or a mortar and pestle moosh the peas and mint together til they become like a chunky paste. You could even in desperation put the peas in plastic bag, hold it closed and hit it with a wooden spoon then turn the bag out into a mixing bowl for the next step. Then mix the rest of the stuff in. Taste it. It should be tangy [lemon and cheese], minty [mint] and fresh [peas]. Twirk it til you like the balance. Then I think actually putting it on the biscuit part doesn’t warrant description. Booyah.

xx Lektrogirl

January 24, 2009

COCKTAIL OF CHOICE


Cocktail of Choice, originally uploaded by Lektrogirl.

Well here is another new feature which I hope will become regular on my blog now that my cocktail cabinet is getting full of alcohol rather than just teacups, records and letters I never opened.

So the other night was dinner at The Cardinals. We decided to attempt mixing the cocktail pictured which I first had at Wild Honey on St George Street. I can’t remember what they called it, but I call it the 3C down to the list of ingredients.

3C RECIPE
2/3 lid of Campari
Juice of 1.5 Clementines
Fill the glass with chilled Cava or Prosecco

It is a very fresh taste and not too fruity. Nice for Winter I think could be a goer for all year round with mandarins or whatever is on. Personally I would have been a little heavier handed with the Campari but The Cardinal was calling the shots and I was just on duty as the mixer. We both thought it would be a nice idea to zest the rim of the glass to make the drink more fragrant.

After polishing of a few of these each, we switch to Courvoisier and Prosecco.

The following day I felt like death while I had to race around after my boss who was off to Kenya. Things were better again when I passed out on the sofa at 9pm the following night.

xx Lektrogirl

Powered by WordPress