Yummy Summer/Spring Cocktail

Blackberry Bramble

 

 

Author: The Crepes of Wrath

 

 

Prep time:  5 MINS

Cook time:  10 MINS

Total time:  15 MINS

 

 

Serves: 2 drinks + extra berries

 

 

 

Cinnamon and clove scented berries shaken with simple syrup, gin, and lemon juice.

 

Ingredients

For the Berries:

  • 2 cups blackberries/blueberries/raspberries
  • 2 cups granulated sugar
  • 1 cup water
  • 1 cinnamon stick
  • 2 whole cloves

For the Bramble:

  • 6 ounces gin
  • juice of 2 lemons
  • 2 ounces simple syrup (from the berries or regular)
  • club soda, to top it all off (or real get fancy and use prosecco)

Instructions

  1. Place your berries in a small pot and add in the sugar, water, cinnamon, and cloves. Bring to a boil over medium-high heat, then simmer for 8 minutes, until the berries have softened (but not disintegrated) and the sugar has dissolved. You will have extra if you’re not making drinks for a crowd, so these will keep well in their syrup for up to a week.
  2. In a cocktail shaker, combine your gin, lemon juice, and syrup. You can use some of the syrup from the berries, if you want a really fruity drink, or you can just use regular simple syrup. To make plain simple syrup, just boil 1 cup of sugar and 1 cup of water until the sugar dissolves. Easy!
  3. Add ice to the top and shake well, for at least 10 seconds. Use a strainer (so you don’t have any lemon pulp) to pour the cocktail into two ice filled glasses. Drop a spoonful or two of berries into the drink, drop with club soda, and add a straw. Allow your guests to stir the drink themselves; the pink looks really pretty when you serve it, almost ombre, and then it magically combines in your guests’ hands!

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Source: http://crepesofwrath.net/2013/03/13/blackberry-bramble/

For the love of Indian Food..

If you are looking for a great Indian place in downtown Montreal, I would definitely recommend two great places, Thali and Devi. Both places, I have been to with my mother and I have to admit that they have been aded to my list of favourite take out places.

Firstly I will start out with Devi a restaurant that is located on Crescent and St. Catherine street. When I walked into this restaurant I was immediately taken away by the decor. This place is stunning.

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My mother and I shared a few dishes. We had paneer, a great eggplant dish, and butter chicken.  Not to forget the very generous portions of naan they gave us. I had left overs for days after this meal.

Next off let me tell you about Thali. Thali is a litre gem of a restaurant that can barely fit in over 10 people BUT the food is so delicious and very affordable. As a student I must say that I have gotten taken out from there several times without making a serious dent in my small bank account. You can order wraps (the paneer wrap is amazing), combos (both vegetarian and non vegetarian) and a selection of other tasty dishes.

Also the restaurant has a great rating on urbanspoon:

http://www.urbanspoon.com/r/67/1441409/restaurant/Montreal/Downtown/Thali-Cuisine-Indienne-Montreal

Almost 90 percent of members are fans. Try it out!

Indian food is oh so yummy!

Soup

As a individual from Montreal I feel as if it is my duty to recommend several restaurants to my readers. This is my first recommendation post on my new blog. With the warm weather slowly *ahem* and I do mean very slowly approaching our city, it is still the time to appreciate good soup.

You can get great Pho Vietnamese soup on St. Catherine’s street right after passing St. Mathieu. There you will find a little inexpensive gem of a restaurant that simply hits the spot and satisfies your taste buds.

For all those that are interested here is the restaurants urban-spoon review.

http://www.urbanspoon.com/r/67/1502099/restaurant/Downtown/Saigon-VIP-Montreal It states that over 80 % have voted that the restaurant is yummy. Not bad for an inexpensive restaurant in the expensive city of Montreal.

Below you will find a picture of their finest fresh shrimp and vegetable rolls. A great side dish to a nice warm soup.

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Cherry & Chocolate Cheesecake in 8 Simple Steps!

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For the cheesecake:

  • 150 g unsalted butter, melted, plus extra for greasing
  • 300 g dark chocolate digestives
  • 100 g golden caster sugar
  • 3 tablespoons cornflour
  • 900 g full-fat cream cheese
  • 2 large eggs, preferably free-range or organic
  • 100 ml double cream
  • 1 orange
  • 50 g good-quality dark chocolate (70% cocoa solids), broken into small pieces

For the cherries:

  • 300 g dried sour cherries
  • 3 heaped tablespoons caster sugar
  • 1 orange
  • 1 stick cinnamon
  • 1 vanilla pod, halved lengthways
  • 1 splash rum, brandy or grappa
  • For the chocolate sauce
  • 100 g good-quality dark chocolate (70% cocoa solids), broken into pieces
  • 200 ml single cream

    1) Preheat the oven to 180ºC/350ºF/gas 4. Grease and line the bottom and sides of a 24cm springform cake tin with butter.

    2) Finely crumble the biscuits into a bowl then mix in the melted butter. When it’s well combined, spoon it into the cake tin, spread it evenly so it covers the base, then press it down. Cook in the oven for 10 minutes, then let it cool. Turn the oven up to 200ºC/400ºF/gas 6.

    3) To prepare the cherries, add them to a pan with the sugar, the zest of the orange, the juice of half, and the cinnamon. Scrape the seeds out of the vanilla pod and put them to one side. Add a splash of rum and the vanilla pod to the pan, then put it on a low-to-medium heat and simmer gently for 5 minutes. Take it off the heat and leave to cool.

    4)To make the cheesecake, combine the sugar and cornflour in a bowl, then add the cream cheese and beat well. Add the eggs and beat again until the mixture is smooth and light. Slowly beat in the cream, then add the reserved vanilla seeds and zest of the orange, and beat again.

    5)Using a slotted spoon, take half the cherries out of the pan and gently fold them into the cheesecake mix with the chocolate. Spoon this over the biscuit base, and gently shake the cake tin to level out the surface. Pop a few cherries on top and gently press them in. Scoop the remaining cherries and juices into a small bowl to serve with the cheesecake.

    6)Put the cheesecake in the centre of the oven and bake for 40 to 45 minutes, until the top is lightly brown and the edges have set. If it looks like it’s browning too much, cover the top with some tin foil for the rest of the cooking time. When the time’s up, take the cake out of the oven and either leave it to cool at room temperature, or, if you like your cheesecake really firm, pop it in the fridge until completely chilled.

    7)Just before serving, make the chocolate sauce. Pour the single cream into a small pan and place over a low heat. Cook until it just starts to bubble, then add the chocolate and whisk gently until it has all melted.

    8)Serve your gorgeous cheesecake with the bowl of reserved cherries and a jug of warm chocolate sauce on the side so people can drizzle over as much or as little as they like.

     

    Source: Jamie Oliver

    http://www.jamieoliver.com/recipes/chocolate-recipes/the-best-cherry-and-chocolate-cheesecake

    This lovely cake does indeed look very very yummy!

Baked Eggs in Avocado

Ingredients: 

1 avocado

2 slices cooked bacon, crumbled

2 eggs

 Serves 1 or 2

Instructions:

Cut the avocado in half. Scoop out the avocado with a small spoon, making the size of the whole big enough for the size of your egg. Crack an egg into both half’s of the avocado. Place the avocado on a cookie sheet. Crumple up your bacon slices evenly on both halves of the avocado. Heat up your oven to 425 degrees. Cook your avocado for approximately 15 minutes. 

http://whiteonricecouple.com/recipes/baked-eggs-avocado/

http://www.californiaavocado.com/recipe-details/view/31693/avocado-bacon-and-eggs

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Pictures from: 

http://whiteonricecouple.com/recipes/baked-eggs-avocado/

I have yet to try this recipe by myself but I have heard it is quite tasty. Once I get the chance to try it out, i’ll upload my experience. Avocado is yummy.