Me and Mitzy have found the greatest Bloody Mary in London…..
- 2 ice cubes
- vodka, double shot
- ½ lemon, juice only
- 6 dashes Worcestershire sauce
- 3 dashes Tabasco sauce
- 150ml/5fl oz tomato juice
- pinch salt and freshly ground black pepper
- Place the ice into a tall glass and add the vodka.
- Add the lemon juice, Worcestershire sauce, Tabasco sauce and tomato juice. Stir well.
- Adjust the seasoning, to taste, with salt and pepper and serve straight away.
Boiled eggs and wotsits for breakfast cos I’m a GROWN UP
Caroline loves a plate of chips, however chips can very and their are mega chips and bendy attempts at chips. here are some recipes tried and tested.
Hairy Bikers chips yum yum
- 4 large potatoes, preferably Maris Piper
- sunflower oil, for deep frying
- To serve
- Peel the potatoes and cut lengthways into roughly 1cm/½in slices. Cut each slice into fairly thick chips and rinse in a colander under plenty of cold water to remove excess starch. (If you have time, it’s worth letting the chips soak in a bowl of cold water for several hours, or overnight.) Pat dry with kitchen paper.
- Heat a deep, heavy-bottomed saucepan half-full of the sunflower oil to 130C. It’s important to use a cooking thermometer and check the temperature regularly. Alternatively, use an electric deep-fat fryer heated to 130C. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
- Using a large, metal, slotted spoon, gently lower half the chips into the hot oil and stir carefully. Fry for ten minutes, or until cooked through but not browned.
- Remove the chips from the pan with a slotted spoon and set aside to drain on plenty of kitchen paper. Repeat the process with the remaining chips. (The chips can be left for several hours at this stage.)
- When ready to serve, reheat the oil to 190C. With a slotted spoon, lower all the par-cooked chips gently into the pan and cook for 4-5 minutes, or until crisp and golden-brown. Remove from the pan with a slotted spoon and drain on kitchen paper.
- Tip into a serving dish and sprinkle with salt and vinegar to serve.
X-Factor hopefuls or is wannabes have been chosen and are waiting the live shows and on the xtra factor Miss Caroline Flack and her side-kick Matt Richardson is is it Mark!
Do they have the same chemistry as Olly and Caroline the shows will reveal over time I am sure! Anyway on Saturday the challenge was to create the biggest ice cream sundae they could and what a mess they made and not very tasty but if you want to make a super tasty sundae try one of these recipes.
Nigella’s Chocolate sundae
- 175 ml double cream
- 100 grams milk chocolate (chopped)
- 100 grams smooth peanut butter (skippy for preference)
- 3 tablespoons golden syrup
- 4 scoops toffee ice cream (or caramel ice cream)
- 4 scoops chocolate ice cream
- 4 scoops vanilla ice cream
- 4 tablespoons salted peanuts (roughly chopped or left whole to taste)
- Put all the cream, chopped chocolate, peanut butter and golden syrup into a saucepan and place on the heat to melt, stirring occasionally. In about 2 minutes you should have your sauce ready.
- Get out four sundae glasses and put a scoop of toffee or caramel ice cream in each, followed by one of chocolate and then another of vanilla.
- Pour some chocolate peanut butter fudge sauce over each sundae and sprinkle with the salted peanuts. Hand them round and wait for people to weep with gratitude.
Or try Peppermint Hot Fudge Sundae from Martha Stewart
- 1 cup heavy cream
- 1/3 cup light corn syrup, plus more to adjust consistency
- One 12-ounce bag semisweet chocolate chips
- 1 teaspoon peppermint extract
- Best-quality vanilla ice cream
- Peppermint candy, coarsely chopped
Combine heavy cream and corn syrup in a small saucepan. Stir to combine, and bring just to a boil over medium-high heat. Remove from heat, and add chocolate and peppermint extract.
Whisk until the chocolate is melted. If necessary, adjust consistency with additional corn syrup. Serve over ice cream. Garnish with chopped peppermint candy.