Overspill from http://munchmun.ch/. Because there should be no limit on how often a girl can munch or, indeed, blog about the act of munching (in a foodie - not filthy - way, of course)!

Must keep the excellent Le Comptoir Colonial in mind next time I need to re-fill the stock cupboard.  I grabbed a very attractive bottle of balsamic vinaigrette as a present for a friend and I’m sure it will go down well.

Must keep the excellent Le Comptoir Colonial in mind next time I need to re-fill the stock cupboard.  I grabbed a very attractive bottle of balsamic vinaigrette as a present for a friend and I’m sure it will go down well.

I love our local wine shop.  Bottle Apostle is just down the road in Victoria Park Village and stocks a really delicious selection of reds.  Not only does the helpful owner sell lovely well-selected booze, the shop allows for pay-as-you-go sampling and hosts tasting events.  Perfect!

I love our local wine shop.  Bottle Apostle is just down the road in Victoria Park Village and stocks a really delicious selection of reds.  Not only does the helpful owner sell lovely well-selected booze, the shop allows for pay-as-you-go sampling and hosts tasting events.  Perfect!

Lust.  For years I’ve been promising myself a Kitchenaid Artisan Mixer.  This one in empire red would go perfectly in my kitchen.  Time to stop dreaming and start saving.

Lust.  For years I’ve been promising myself a Kitchenaid Artisan Mixer.  This one in empire red would go perfectly in my kitchen.  Time to stop dreaming and start saving.

A recipe to try…

The boy has been home brewing and, as a result, there’s forty pints of St Peter’s Ruby Red Ale sitting in a keg in the corner of our living room.  Hopefully, my recipe for ale loaf will be a good way of making use of our moonshine.

Ingredients

  • 250g currants
  • 80g raisins
  • 250ml strong dark ale (preferably CAMRA approved!)
  • 90g soft brown sugar
  • 75g self-raising flour
  • 90g wholemeal self-raising flour
  • 3 tsp mixed spice
  • 3 free-range eggs

Method

  • Put the dried fruit into a large pan and cover with the ale
  • Gently heat the fruit until the ale is hot, remove from the heat, cover and leave to soak (6 hours minimum)
  • Preheat the oven to 140C
  • Add the sugar, flours, mixed spice and eggs to the fruit mixture. Stir well
  • Pop the mixture into a loaf tin or mini loaf tins 
  • Bake for 1¼ hours until risen, pale brown and firm to the touch (approx 40 mins for the mini tins)
  • Remove from tin and leave on a wire rack to cool
  • Wrap the loaf tightly in cling film and it should keep for up to a month in a cool, dry place
Taylor & Colledge Vanilla Bean Paste is made using 100% natural vanilla beans.  I only discovered this pretty little jar of yumminess three months ago and already it’s become a staple ingredient in my baking.  As well as being a super-quick alternative to scraping out vanilla pods, just opening up the pot releases what is - in my view - one of the most delightful smells in the world.

Taylor & Colledge Vanilla Bean Paste is made using 100% natural vanilla beans.  I only discovered this pretty little jar of yumminess three months ago and already it’s become a staple ingredient in my baking.  As well as being a super-quick alternative to scraping out vanilla pods, just opening up the pot releases what is - in my view - one of the most delightful smells in the world.