Beer Garden Weather

Beer gardens are one of my favourite British things. When it's warm—or even warm-ish—out, pubs open their gardens for drinking, eating, and just generally hanging out in the sun.

Yesterday was the first beer garden-worthy day of the year, and we were fortunate to be able to take full advantage. We walked to the Duke and had their sunny garden to ourselves for a couple of hours. It was absolutely gorgeous.

Beer gardens are such a great place to take advantage of beautiful weather. I highly recommend visiting one whenever possible.

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My Famous Nachos

These nachos aren't "famous" in the usual sense of the word. They're famous in the way my Dad's french toast is famous, or the way my husband's gluten free lasagna is famous. They're just my (very special) version of nachos; with all the stuff I like and none of the stuff I don't. And, as a decent pile of nachos is hard to come by in these parts, this recipe is just the thing to satisfy my craving.

Try it. It's easy, the flavors are delicious, and I love the contrast of the heat on the bottom with the cool crunch on top.

Warning: when I say "pile" I mean it. This makes a LOT of food. Unless you have a huge appetite, half of this recipe will do for two people.

Ingredients:
two avocados (tip: cut them into chunks before scooping them from the skin)

two limes
Tabasco
small handful fresh cilantro/coriander, roughly chopped
one medium red onion, 1/2 chopped roughly, 1/2 finely diced
salt, to taste
10-15 cherry tomatoes, quartered (tip: use a sharp serrated knife, cutting from the skin side)
olive oil
16 oz. can of black beans, rinsed and drained
1 teaspoon dried oregano
2 tablespoons cider vinegar
bag of corn chips
package of shredded sharp cheddar cheese (or, if you can get it, a fiesta blend)
1/2 a 16 oz. can of re-fried beans (optional)
sour cream
2-4 handfuls of romaine lettuce, washed and torn
one large orange or yellow bell pepper
one hot red chili pepper, sliced (optional)

Method:

Preheat oven to 180°C/350°F.

While the oven is heating, make your guacamole. In a medium/large bowl, add two avocados, the juice of one lime, 5-10 squirts of Tabasco, the chopped cilantro/coriander, and the 1/2 onion that's finely diced (the roughly chopped 1/2 is for the black beans). Using a fork or a potato masher, mash everything together. Salt to taste, then gently stir in 4 or 5 of the cherry tomatoes.

Next, put some olive oil in a small pot on high heat, and add the roughly chopped 1/2 onion. Stir occasionally until the onion starts to brown. Add some salt and stir. Allow to cook for another minute or so, then add your black beans, oregano, and vinegar. Stir occasionally until the liquid is gone and the beans have a bit of a stickier texture. Remove from heat.

If you are using re-fried beans (I usually don't), heat according to the instructions on the can.

While your beans are cooking, spread a layer of chips evenly over one large or two smaller oven-safe plates or trays (you will be serving/eating on whatever you use—moving nachos gets ugly). Sprinkle cheese over the chips, making sure that you get some on each chip. Place in the oven for 5 minutes or so, until the cheese melts.

When the chips are done, spread the re-fried beans (if using) in a layer over the top. Next, spread the black beans, then a generous amount of guacamole and sour cream over that. Place the romaine, the bell pepper, and the rest of the tomatoes on top.

Garnish with juice from the second lime, then Tabasco and the chili pepper, if you like.

Serve. Then, try not to die from over-eating—it's so good you just can't stop.

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Grasshopper Pie

For as long as I can remember, grasshopper pie has been one of my favourite desserts. In fact, I think I may have been mildly addicted to it as a child. Mint, chocolate, and cream? Oh, man.

Despite my longtime love of grasshopper pie, I hadn't had it in about a million years. So, I decided to make one for my birthday this year.

Note: my birthday is in the middle of December. Little did I know two of the key ingredients—crème de menthe and crème de cacao—would be impossible to find. We looked everywhere (there are not really any liquor stores around here—surprise, surprise), and finally found them weeks later in London.

So, better late than never, I give you...my birthday pie!

It was easy, dangerously delicious, and very popular. You will be tempted to stand over it, by yourself, with a spoon. I recommend making one as soon as possible.

Grasshopper Pie (adapted from Nigella's Kitchen cookbook)

Ingredients:
300g bourbon biscuits (I used gluten free. Also, if you're in America, use gf Oreos)
50g good-quality dark chocolate, chopped
50g soft unsalted butter
150g mini-marshmallows
125ml full-fat milk
4 tablespoons crème de menthe (I used the green one)
4 tablespoons crème de cacao blanc
375ml double cream (heavy/whipping cream)
a few drops of green food colouring (optional; I didn't use any)
1 deep 25cm/9in tart pan with a loose base

Directions:
Process the biscuits/oreos and chocolate in a food processor until they form a crumb mixture, then add the butter and carry on processing until it all starts to clump together.

Press mixture into a high-sided tart tin, making a smooth base and sides with your hands or the back of a spoon. Put into the fridge to chill and harden.

Melt the marshmallows in a saucepan with the milk over a gentle heat and, once the milk starts to foam (not boil), take off the heat and keep stirring until the marshmallows blend into the milk to make a smooth mixture.

Pour the mixture out of the saucepan into a heatproof bowl, then whisk in the crème de menthe and crème de cacao. Leave until cooled.

Whisk the cream until it starts to hold soft peaks. Then, still whisking, add the cooled marshmallow mix. this filling should be thick but still soft, not stiff or dry, so that it will eventually drop easily out of the bowl into the chilled pie crust.

When the marshmallow and cream are combined, add a few drops of food colouring (if you want to) and whisk it in.

Spread the filling into the chilled base, swirling it about with a palette knife or a spatula to fill evenly, then put the pie back in the fridge, covered, to chill overnight or for a minimum of 4 hours until firm.

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Orange Blossom Cupcakes from Roost

One of my favourite blogs at the moment is Roost; her photos are beautiful and her recipes look amazing. The bonus? It's all gluten free. So, after months of admiring her work, I thought it might be time to actually try one of her recipes.

Yesterday, I made Orange Blossom Cupcakes with Cashew Cream. And, though my cream didn't come out as creamy looking as hers did, the final result was spectacular; moist, tart, and delicious—perfect for these darker days.

Gluten free or not, make these. You won't be disappointed.

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Read's in Faversham

Read's "restaurant with rooms is set in an elegant Georgian manor house, surrounded by tranquil grounds..." The décor is a gorgeous, cozy mix of vintage and traditional; the food and wine are exceptional; and the chef will accommodate gluten allergies without compromising the cuisine—no consolation prize dinners, here. 

A year ago, we had our wedding reception at Read's. The food was perfect, the wine was perfect, our day was perfect. 

This year was no different. We spent an evening at Read's to celebrate our first anniversary, and it couldn't have been more lovely.

Happy anniversary, sweet Huw. Here's to many many more.

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My Favourite Cookies

I call them "Jen's Cookies", and they're amazing. I have posted about them before, but these cookies are worth repeating.

They're moist, light, double chocolate chip, and gluten free. How could I not love them?

Here's the recipe. Definitely try it the next time you want delicious cookies.

I bet you'll love them as much as I do.

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Love These Signs

  

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Love These Doors

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THE Lasagne

My husband is a fantastic cook. And he, much like my Dad, has a very specific cooking style: wing it.

He never measures anything. Ever. And he will add whatever random ingredient sparks his interest, regardless of whether it's "supposed" to go in there. You can't ask questions like, "What's in this?" or "What temperature do you cook this at?" You just have to stand back and trust that it will be awesome. It always is.

This lasagne is one of his signature dishes. Random additions include: 1) cottage cheese, instead of ricotta; and 2) sweet corn.

Absolutely delicious. It's one of my favourites.

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Pimm's

Remember what I said about England being terrible at mixed drinks? Well, there is officially one exception: Pimm's.

Pimm's (no.1 cup) is a gin-based liqueur that is traditionally served in the summer time, mixed with fizzy lemonade, mint, cucumber, orange, and strawberry. To an American, this may sound a bit odd.

I think my exact first reaction was, "Wow. That's AWEsome." (You'll just have to imagine the shock and awe in my voice.)

Seriously. Have a Pimm's, if you get the chance. It's refreshing, very British, and very delicious (read: dangerous). It even comes in pitchers.

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The Queen's Jubilee

Sixty years. HM Queen Elizabeth II has been the queen for sixty years. It's remarkable, really. It has only happened once before. And, it's fair to say people are excited.

The closest thing I can compare it to is American 4th of July (which I absolutely love). However, the rarity of this event gives it a slightly different feel. Incredibly patriotic, yes. But, in a profoundly sentimental way.

Plus, parties.

We are in the midst of four days of barbecue (i.e. sausages), flags, fireworks, pubs, desserts, and concerts. We have gravitated to The Griffin's Head pub because of its perfect British atmosphere (exposed beams, inglenook fireplaces, stunning gardens, and a single bed-sized outdoor grill), and attended a different barbecue every day.

So far, I have contributed American-style burgers (1/4 lb. ground beef, and only beef + cheese melted on top), Barefoot Contessa guacamole, and Smitten Kitchen blueberry crumb bars (Make these, immediately. They're easy and amazing.).

It has been a beautiful, delicious, and patriotic weekend. And, it's not over yet.

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Lime-y Margaritas

England is terrible at mixed drinks. There. I said it.

But, it's not for lack of trying (or desire). I think it's actually because of The Weights and Measures Act of 1963. This law "made it illegal in Britain for businesses to give short weights or short measures [of spirits/alcoholic beverages] to consumers" (wikipedia). BUT, read conversely, this also means it is illegal to give "long" measures.

The result: alcohol is not measured to taste. Alcohol is measured by exact volume.

This means very good things for beer. Pints are huge here.

But, this means very bad things for spirits. Shots are tiny. As a result, mixed drinks come in super small glasses with hardly any alcohol. Sad.

So, when I get a craving for "real" margaritas, I make my own. I like them extra tart and lime-y (no pun intended — initially). Here's my recipe:

Directions:

(makes 1 margarita)

Fill a drink shaker with ice. Add 1 shot of tequila (I would use Patron, but I can't find it here), 1 shot of Grand Mariner, and 3 shots of fresh squeezed lime. Note: if you don't have a brother like John to squeeze them for you, I highly recommend investing in a lemon/lime squeezer.

Next, fill your shaker to the top with a good limeaide. Something not from concentrate, made with just limes, water, and sugar (my favourite is Simply Limeaide). Now, if you can't find limeaide (like me), add a shot of lime cordial and fill to the top with water.

Shake well.

Then, if you want salt (I always do): Use one of your squeezed limes to wet the edge of your margarita glass. Pour some sea/kosher salt on a plate. And roll the edge of the glass in the salt.

Finally, add ice. Pour. Serve.

And, yes. I served mine in pint glasses.

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