Ironic Cupcakes

Wondering how cupcakes can be ironic? Well maybe raising money for Diabetes UK by selling cupcakes might make them a little somewhat derisive.  However, its one way to ensure you will raise funds for any charity! 

 As my boyfriend has type 1 diabetes, we have been trying to raise money for Diabetes UK for a while as his Dad is attempting the Great Wall of China Trek next year and needs to raise over £3000, we are just about half way there.  It will help to research ways recognising the signs of type 1 diabetes before diagnosis as you need to have a near fatal event to be diagniosed at times.  

Mark's parents held a street BBQ last week with a great attendance and raising over £500 pounds, and the cupcakes helped a little along the way.  Making over 100 cupcakes was my first major challenge in itself plus trying to sell them which was actually the easy part as everyone loves them at the minute!  I made Strawberry, chocolate, white chocolate and owl face cupcakes, they were a real hit!  Pity Mark couldnt have many but at least he couldnt eat all the profits, :).  

If you are interested in donating to this worthy cause, you can log on to www.justgiving.com/Paul- Cinnamond or you can text the letters HOXA84 £5 to 70070 or replace the 5 with whichever amount you wish to donate.

Traditional Soda bread

Hey foodies, soda bread is a northern Ireland favourite, it's actually one of the only places you can get it.  I never knew how easy it was until a couple of weeks ago.  What a handy recipe if you live away from home too and fancy a bit of the good stuff!  It's basically 2 cups of soda bread flour which you can buy in most shops nowadays, 1 cup of buttermilk.  Bind the two together until to get a smooth dough. Roll out onto a floured surface about half an inch thick. Cut into triangles like a pizza. Then flour a griddle or frying pan and cook each slice on either side until it sounds hollow. The flour will turn a golden brown as well, Voila!

Diane xx

Rhubarb Seasoning!

Hey guys, hope everyone is well! Time for some indulgence.  As it is the season for rhubarb, I looked up a few recipes that include rhubarb in baking. Interestingly found that it goes really well with cinnamon or ginger. After browsing through a lot of recipes making my tummy rumble and mouth water, I decided upon rhubarb and cinnamon muffins.  It was so good to try something other than the usual blueberry or chocolate muffin. They are fairly simple to make and don't cost much as long as the rhubarb is in season.  If you love experimenting why don't you try different flavours like apple and cinnamon, ginger and rhubarb or savoury muffins with rosemary and raisin Yum!  Enjoy your experimenting foodies.

Diane xx

Tea cup cosy!

Hey everyone! I received a lovely gift from a very nice and talented lady a couple of weeks ago. A teacup/mug cosy to try out as I had seen one in a magazine and asked could she make one as she makes lovely handcrafted vintage style crochet pieces! I have used it with nearly every cup of tea, I love it!







It definitely keeps your hot drink that little bit warmer and you can hold your cup or mug around the sides without burning the hands of yourself or someone else! A definite must have if you enjoy tea, crochet or anything vintage really.

If you would like to indulge in one of these or would like to enquire about any item please contact Elizabeth McKinty via Facebook or email eliazabethmckinty@live.co.uk

pancakes!

Just a quickie today guys..if you fancy some brunch pancakes are the way to go..delish! As one of Jamie Oliver's recipes, these American pancakes are great! Instead of being thin and silky like French crêpes, they are wonderfully fluffy and thick and can be made to perfection straight away. Simple, simple, simple!

Ingredients

3 large eggs
115g/4oz plain flour
1 heaped teaspoon baking powder
140ml/5fl oz  butter milk (or cows milk, butter is better :)

Method:

First separate the eggs, putting the whites into one bowl and the yolks into another. Add the flour, baking powder and milk to the yolks and mix to a smooth thick batter. Whisk the whites with the salt until they form stiff peaks. Fold into the batter – it is now ready to use.

Heat a good non-stick pan on a medium heat. Pour some of your batter into the pan and fry for a couple of minutes until it starts to look golden and firm. Flip the pancake over. Continue frying until both sides are golden.

You can make these pancakes large or small, to your liking. They are very versatile and you can flavour them how you like as well. Either Syrup, honey, creme fraiche, sugar and lemon, the list is endless,  Enjoy!

Diane xx

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!