A Cocktail Revolution!

We all love a little tipple once in a while and cocktails are on most menus, so wouldn't it be great if you knew how to make them and then you could be having your own little cocktail soiree!  Whilst on a hen party in Liverpool last weekend for the lovely Louise, the bridesmaid had organised a n afternoon of cocktail making classes in the Revolution Bar in Cavern Quarter.  It was great fun and you get to make and drink all the cocktails the barman and you yourself make.  Bloody brilliant!  The cosmopolitan is one of the most famous cocktails in the world.. its one of my favourites and one I am quite glad to relive and talk you through.

You will need a martini glass, a tumbler, cocktail shaker and a lighter.  The ingredients are citrus vodka, Cointreau, crushed ice, lime slices, soda water and orange peel.  Start by filling your martini glass with crushed for no other reason than to keep it cold.  Then add ice into the tumbler, add a shot and a half of citrus vodka then a half shot of Cointreau.  Squeeze three lime slices over it and put the squeezed limes in over the top.  Fill glass three quarters of the way with soda water.  Put shaker on top of glass and make sure its a tight fit by banging it with your fist.  Give it a good shake then empty the ice out of the martini glass and pour your mixture into the glass without getting the ice or the limes into it.  Next, a wee trick which you do not have to do but its fun.  Adding your orange peel as a garnish but to get the orange oil out of the peel just to add that extra touch of flavour.  Cut a small piece of orange peel and bend it forward peel side first between your thumb and your forefinger.  Tilt it slightly then hold the flame over the peel and the oil should run out then it will spark and let the orange fall into the glass..give it a go,  but don't burn your house down..:)

Fifty Two Bangor

"Never order food in excess of your body weight."
Erma Bombeck

Being voted the best bistro in Bangor the last two years..this restaurant certainly lives up to its name in food and service.  We enjoyed a lovely three courses there last week, well two and a half as we shared a dessert.  This restaurant boasts good honest food with style and elegance.  It can be pricey but there is a great meal deal where you can have two courses for £16.95 or three for £19.95.  Well worth it as far as i am concerned.  To start the tomato and basil soup was served super hot, which is sooo good. There is nothing worse than luke warm soup.  I thought the bread served with the soup was a little bit crumbly but it tasted very nice and went well with soup.  The grilled goats cheese, fig puree, hazelnuts and rocket was presented in a way that would even impress the toughest chefs around.  To be honest all the starters were food I would eat so it was difficult to choose but goats cheese is definitely one of the favourites!


I have a great love for pork for some reason, but i pick almost every time i go to a restaurant, maybe because i hardly ever buy it and its like a treat to me.    Glazed ham hock with honey soused beetroot, fondant potato and fennel and tomato confit really hit the spot, it was mostly meat without hardly any fat in sight.  I dont start to admit i know what soused means so i looked it up.  The first definition is soaked or drenched in liquid and the second means very drunk, i don't think beetroot can get drunk so i will go with the first one. I would like be highly amused if a menu said drunk beetroot though..ha!  The lamb shank was another great choice, done to perfection as it fell away from the bone.  The couscous was fruity with a hint of mint so it suited the lamb down to a tee.  The portions are generous but not too much too much that you get that bursting feeling, which helps to squeeze in that something sweet..yum!

There are different desserts everyday which the waiter/waitress reads out to you which i like for some reason instead of looking at the menu.  You can choose easier, rather than sitting salivating over the menu. If there is anyone that does not like creme brulee I will be surprised, it is the best ever!  Crunchy on top and creamy underneath, delish!! Served with a small piece of shortbread type biscuit, which was different but excellent to dip into the creme.  All in all this stylish yet laidback restaurant gets 10 out of 10.

Fifty Two Bangor is definitely somewhere to appreciate..will be going back soon!

A Little Indulgence

Hey guys, sorry its been a while, I have been away in Spain so that meant drinking lots of red wine, Sangria and eating plenty of paella and lovely fish!  As always before you go on holiday you are trying to use up fresh food from the fridge etc.  Therefore a wee mix match of foods is always created but can be turned into something very delicious!  if you have a few prawns in the fridge no need to go out and buy a sauce to go with and i assume everyone keeps mayonnaise and tomato ketchup in their fridge.  such a simple yet scrummy recipe!  Goats cheese is so yummy, its on every menu nowadays but its a little cheaper to buy and warm it in breadcrumbs yourself, which you can make from bread that you my want to use up.  Caramelized onions are a brilliant accompaniment to goats cheese or in fact any warmed soft cheese.

If you like lemons and honey then you will love this dessert.  Lemon Yogurt Icebox Tart is very sweet for those of you who enjoy a bit of sugar.  It was easy enough to make although i did attempt cream cheese crust for the first time, which was successful but a few more tries will make it perfect i hope.  This recipe is not for first timers but its not the most difficult either, so if you are willing to give it a try..good on you :)  I used strawberries as a garnish but you can use any fruits on top.

Just typing this had made me so hungry, off to munch, happy cooking, Diane xx