Mix together all the ingredients so it forms a really thick, darkly glistening syrup. Place in the fridge for at least ten mins.
To make the actual coffee, place a teaspoon of instant ( but good) coffee in a cup, and add a little water to the bottom. Then add three teaspoons of the gingerbread coffee syrup and then fill the mug up with water, stir well . Then add a little milk, a dash of cream (if you like) . Top with the gorgeously kitsch spray cream and then top with waterever you fancy – Sprinkles, grated chocolate or a dusting of cinnamon.
Enjoy!
** Cooks notes, this makes a great last minute or new years gift too, just put the syrup in a pretty glass jar. For a small mason jar like I used you need to double the quantities in the recipe above . Store in the fridge for up to a week.
I’d also just like to wish you all a very merry Christmas! And a super Happy and Healthy new year!
Lots of fun and new things in the pipeline for next year on the blog and for my artwork, very exciting! See you on the flip side of this year then!
My mum rang this weekend and told me I must watch this movie….”she’s just like you” she said. “She writes about food, and is a bit ditsy“…I obviously thanked her warmly for her kind endorsement of my personality and went off to sky plus it.
And I am really glad that I did, I am totally in love with this film! In case you don’t know, its about this daydreaming office worker who decides to make one of Julia childs recipes (her being a retro American cooking icon) from her book on french cooking everyday for a whole year…and blog about it.
The blog becomes a total smash hit, a book and film ensues. This movie is about both Julia childs life and how she came to write her first book (it took 8 years!!!) and in parallel how Julie, comes to write the blog inspired by her.
Yes, i loved this film because I am also a food fanatic, and total cooking nut. But its more than that, I loved it for the same reason I loved Chocolat with Juliette Binoche and Johnny Depp (no…not hot men!) . They both have a magical quality that beguiles you immediately. Both express a truth about food that all foodies and cooks know. Food and cooking is magic, and its a comforting predictability in a totally uncertain world. No matter how shockingly crap the day, you can be sure that if you add sugar and butter to eggs, sift in some flour and give it a stir you will have a cake. Its as simple and pure as that!
So with this film as inspiration I decided to make one of Julia Childs most popular recipes..the boeuf bourguignon …only problem being I have no red wine and am having such a crap day that the idea of venturing to the super market is completely out. But I have the beef and I have the will (inspired by Julie & Julia ) to make something beautiful. After some cupboard and tinternet searching this is what I made up. Honestly, I think it may have been touched by the hand of god …its THAT good! (okay…this is possibly an exaggeration, maybe…but only slightly; ). Sometimes magic happens when the wind is in the right direction and your heart is in the right place.
Cheers Julie and Julia!!! xxx
Greek beef with capers and olives -
Serves 4-6
1 (3 to 4-pound) boneless chuck steak ( or pot roast piece, if you have never tried it, its like a cross between stewing steak and roast beef .Cheap but really scrummy)
1 medium onion, diced
2 carrots, peeled, and cut
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon of all spice
1 good pinch of dried chili flakes (depending on taste, I like things hot-ish)
1 big teaspoon of salt and 1/2 of pepper, again this is to taste (just keeping trying it)
1 tin of tomatoes
1 handful of button mushrooms, whole
400ml approx of beef stock
about 8 sun dried tomatoes, chopped roughly
A handful of green olives
A smaller handful of drained capers
1 punnet of fresh plum toms
1 tablespoon of tomato puree
1 teaspoon of sugar
2 tablespoons of olive oil
1 whole bulb of garlic (about 8 cloves minced)
a handful of fresh coriander
Heat oven to 300 degrees F.
In a large heavy based pan over medium-high heat, add the oil. Season the chuck roast with salt and pepper. Sear until nicely browned on all sides, about 2 minutes. Add the onions, carrots, garlic, chili flakes,oregano, cumin, all spice, tomatoes (fresh, tinned and sun-dried) puree and beef stock. Cover with a lid and cook in the oven until the meat is fork tender, about 2 hours. Keep checking that its not drying out and moving the joint occasionally so all sides get equally tender, adding more stock if necessary. Remove from oven, fold in the green olives and capers. Slice the beef and serve with the yummy stew, and some yummy lemony couscous, rice or spuds. I promise you’ll love it!
