Vesper Cocktail

This James Bond inspired cocktail, is named after the character in the movie Casino Royale, Vesper Lynd. It is a light citrus cocktail that is crisp and complex.  

Vesper Cocktail

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makes 1 cocktail

3 oz London dry gin

1 oz vodka

1/2 oz Lillet or Cocchi Aperitivo Americano  

lemon zest for garnish

Place all the ingredients into a cocktail pitcher with ice. Stir well until chilled, for about 20 seconds, strain into chilled cocktail glass or place all the ingredients into a cocktail shaker and shake for about 10 seconds, this will make the cocktail more bubbly and cloudy. Squeeze the lemon zest over the drink and use as a garnish, if you wish.  

Have a great weekend everyone! - JD 

Peach Cake

This cake is great when summer is ending and fall is beckoning. All the fuzzy warmth of summery peaches and just enough spice flavour to know fall that is around the corner.  

Peach Cake

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1/2 cup sour cream

1/2 cup caster sugar

3 large eggs

1/2 cup vegetable oil

1 teaspoon maple flavouring

1 1/2 cup unbleached all purpose flour

2 teaspoons baking powder

1/4 teaspoon salt

1 teaspoon British mixed spice

1/2 teaspoon ground cinnamon

approximately 6 to 8 peaches peeled, pitted and sliced

cinnamon sugar, for sprinkling

maple syrup, for drizzling 

Pre heat oven to 350ºF. Grease and flour a round cake tin and line the bottom with baking parchment paper.

In a bowl combine the flour, baking powder, salt, mixed spice and ground cinnamon. Set aside. Dice half of the sliced peaches, reserving the remaining slices of peaches. Gently fold the diced peaches into the flour mixture.  

In another large bowl whisk together the sour cream, sugar, eggs, oil and maple flavouring until well blended and smooth. Add the flour peach mixture to the wet ingredients and fold... stir until combine. Pour the batter into the prepared baking tin, smooth the top and place the remaining peaches on top of the batter and sprinkle with cinnamon sugar. Bake in the preheated oven for 40 to 55 minutes or until the edges are golden brown and a toothpick inserted into the centre of the cake comes out clean.

Allow the cake to rest in the cake tin, on a wire rack, for about 20 minutes. During this time, using a toothpick, poke random holes into the top of the cake then drizzle maple syrup over the cake. Be generous however not heavy handed as you want to infuse the cake not soak it. After the 20 minutes carefully remove from the tin and allow the cake to cool further on the wire rack.    

Scofflaw Cocktail

This bright blushing cocktail comes with a bit of a kick. Just a hint of citrus and slightly sweet with a strong finish.

Scofflaw Cocktail

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makes 1 cocktail

2 oz Bourbon or Rye Whiskey

1 oz Dry Vermouth

1/4 oz lemon juice

1/2 oz Grenadine 

2 dashes of Orange Bitters

Add all the ingredients into a cocktail shaker with ice and shake. Strain into a chilled cocktail glass.

Have a great weekend everyone! - JD  

Food Photo of the Day ~ Yoghurt Cake with Blueberries

I posted about the yoghurt cake with red currants and I had to make one with blueberries. Both are equally delicious and offer a different flavour. The red currants being tart and the blueberries being sweet. Right now this is my favourite go to cake because of it's simplicity. 

Hope everyone is having a good week. - JD  

Oven Baked Ravioli

Ravioli is great however baked in the oven with extra sauce and cheese is delicious. This dish mimics lasagne without all the layering; so if you are in a hurry this would be the recipe for you.   

Oven Baked Ravioli

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2 x 350g packages of fresh Cheese and Spinach Ravioli

3 cups pasta sauce, homemade or from a jar

1 teaspoon Herbs de Provence

1/2 cup mascarpone cheese

shredded parmesan cheese

shredded mozzarella cheese

Preheat oven to 350ºF. Lightly grease a 9x13inch baking dish.

In a large bowl whisk together the pasta sauce, Herbs de Provence and mascarpone cheese until nicely blended and smooth. Set aside.

Cook the fresh ravioli according to package directions. Drain well. Add the ravioli to the sauce and toss to coat. Transfer the ravioli to the prepared baking dish. Top with the shredded parmesan and the shredded mozzarella. Bake in the preheated oven for about 10 to 20 minutes or until the cheese and sauce are nice and bubbly. 

It's been a lovely week and a bit of relaxing and enjoying. I hope everyone had a great one and a great weekend too. - JD  

Aperol Spritz

This classic cocktail is like a summer sunset in a glass due to it's vibrant colour. Pleasantly refreshing... citrusy and bubbly too. 

Aperol Spritz

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makes 1 cocktail

3 oz Aperol

3 oz Prosecco

1oz club soda 

ice

Fill a large wine glass with ice. Add the Aperol and Prosecco. Top with a splash of club soda and garnish with an orange slice, if you wish.


I will be taking in some much needed sun, sea and sand relaxation for a week. Hope everyone has a good weekend. See you all when I return. - JD  

Yoghurt Cake with Red Currants

This classic French style yoghurt cake is pure simplicity and the red currants give a lovely tartness to this velvety lemon cake. Fantastic with or without the berries.       

Yoghurt Cake with Red Currants

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1 1/2 cups unbleached all purpose flour

2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup plain yoghurt 

3/4 cup caster sugar

3 large eggs

1/2 cup canola oil

grated lemon zest from 1 lemon

1 cup fresh red currants

Preheat oven to 350ºF. Lightly grease and flour a loaf tin and line the bottom with baking parchment paper.

In a bowl whisk together the flour, baking powder and salt. Set aside.

In a large bowl combine the yoghurt, sugar, 3 eggs, oil and lemon zest. Whisk until smooth and well blended. 

Add the flour mixture to the yoghurt mixture and stir until the batter is smooth. Pour the batter into the prepared loaf tin and scatter the red currants generously on top.

Bake in the preheated oven for 30 to 40 minutes, or until the edges are pale gold colour and a toothpick comes out clean when inserted into the centre of the loaf. 

Allow to cool on a wire rack for about 20 minutes in the tin; then remove from the tin and allow to cool completely on the wire rack before serving.     

Notes: if you can not find red currants try other berries such as blackberries, raspberries, or blueberries.

Hope everyone is having a good week so far. - JD 

The Market

Like most weekends we went to the market. Amongst the rainbow tomatoes and nectarines we found some lovely golden plums. I never had a golden plum before. I found the taste to be a bit sweet and tart. A nice combination which I enjoyed.

 - JD 

Lovely Butterfly

This fluttery cocktail is light and refreshing. A perfect summertime cocktail.

Lovely Butterfly

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makes 1 cocktail

1 oz Dry Vermouth

1 oz Sweet Vermouth

1/2 oz Dubonnet

1/2 oz Orange Juice

ice

Combine all the ingredients into a cocktail shaker with the ice. Shake and strain to a martini glass. Garnish with a twist of orange, if you wish. 

Seems like we will have some sunshine this long weekend. Enjoy it! and have a great weekend everyone! - JD