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Blood Orange Mojito

With autumn upon us and halloween just a few days away, the world seems to have turned orange at the moment! So in homage to all things orange I decided to share one of my favourite cocktail recipes with you. I’m a big fan of the classic mojito it’s definitely my cocktail of choice. But I also love experimenting with it and creating twists on the original recipe. This blood orange mojito is absolutely delicious.

Blood Orange Mojito Recipe

You will need:

Juice of two blood oranges

Juice of 1 fresh lime 

6 fresh mint leaves

1tbsp sugar

1 measure of white rum

Ice cubes

Soda water

Blood Orange Mojito Recipe

How to Make:

Add the orange and lime juice to the glass. 

Next add the mint and sugar and mash lightly. 

Add rum and ice cubes. 

Garnish with a sprig of mint and a wedge of lemon.  

Blood Orange Mojito RecipeAs always, please let me know if you give this recipe a try. I love seeing your pictures and hearing what you thought of my recipes.

For more recipes, check out my Food and Baking sections or find more cocktail posts here. To see some of my cocktail reciupes that have been published elsewear take a look at my Other Writing section.

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Baking with floral flavours is always something that has intrigued me. I’ve tried edible flowers a few times and like flavours like Parma Violets and Rose flavoured Turkish delight. Until a few months ago I’d never really tried it in my own recipes. After a bit of research and just seeing what I could pick up at the supermarket I created this beautiful rose water cake.

Rose Water Cake RecipeI managed to find everything I needed in Waitrose, as they sell the edible rose petals. You could also get these online.

Rose Water Cake Recipe

You will need: 

For the cake 

4 eggs 

220g caster sugar 

220g self raising flour 

220g butter 

2 tsp baking powder 

Rose Water Cake RecipeFor the filling 

170g icing sugar 

120g butter 

1 tbsp rose water 

Pink gel food colouring 

Rose Water Cake RecipeFor the icing 

220g Icing sugar 

2 tbsp warm water 

1 tbsp rosewater 

Pink gel food colouring 

To decorate 

Edible rose petals 

Rose decoration 

Rose Water Cake RecipeHow to make: 

Preheat oven to 180ºc and grease an 8″ cake tin. 

Add all the cake ingredients to a bowl and mix quickly until fully combined, I’d recommend using a stand or hand mixer. 

Pour into the cake tin and bake for around 30 minutes until fully cooked and golden brown. Cool on a wire rack. 

Once cooled cut through the middle into two pieces ready to fill. 

For the filling: Sift the icing sugar into a bowl with the butter and mix until fully combined. Add the colour until the mixture becomes pale pink. Pipe onto the bottom section of the cake and then add the top to make a sandwich.  

For the icing: Sift the icing sugar into a bowl and slowly add the water a little at a time until you get the required consistency. Add a little colour at a time until the icing is rose pink. Pour over the cake allowing it to spread to the edges. 

Sprinkle with rose petals and add a flower decoration. 

Rose Water Cake RecipeI hope some of you give this a go. If you make it, please send me a pic as I love to see! This recipe also appeared in Vintage Life Magazine. Check out my Baking section for lots more recipes.

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Todays recipe is perfect for when you feel like making something nice, but without taking too much time or effort. I absolutely love bread and butter pudding, its such a classic recipe and really quick and cheap to make.

bread-and-butter-pudding-recipeYou will need:

  • 10 slices of white bread
  • Butter
  • 50g sultanas
  • 25 g caster sugar

For the custard:

  • 4 large egg yolks
  • 40g caster sugar
  • a few drops of vanilla essence
  • 400ml milk

bread-and-butter-puddingHow to Make:

  1. Preheat oven to 180ºc
  2. Whisk the egg yolks, sugar and vanilla together.
  3. Continue to whisk while gradually adding the milk.
  4. Butter a pie dish.
  5. Cut the crusts off the bread and spread both sides with butter.
  6. Arrange your bread in an overlapping pattern in the pie dish.
  7. Sprinkle with Sultanas.
  8. Pour over half the custard mixture and allow to fully soak in.
  9. Add the rest of the mixture and sprinkle with sugar.
  10. Bake in the oven for around 45, until the custard has set and the pudding is golden and crisp.

traditional-bread-and-butter-puddingTo make mine look a little prettier, I cut a heart out of one slice of bread with a cookie cutter and placed it in the middle.

If you try this recipe, please send me pictures as I love to see your bakes too. For more recipes check out my baking section. I’m also writing about food and drink for Vintage Life magazine every month, you can pick up the latest issue here.

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One of my favourite things about Halloween and Autumn is pumpkins. Carving our pumpkins into weird and wonderful designs is one of my favourite family activities of the year and working out what to do with the spare pumpkin is always a challenge. This year I decided to make pumpkin pie and it came out absolutely delicious.

pumpkin-pie-recipeI’ve used a mixture of butternut squash and pumpkin in this recipe, carving pumpkins don’t have very much flavour and the squash helps to make a smooth mixture and give the pie a better taste.

pumpkin-pie-recipe-vintage-frillsYou will need:

  • 375g chopped pumpkin
  • 375g chopped butternut squash
  • 350g sweet shortcrust pastry (I use this recipe)
  • 140g caster sugar
  • a pinch of salt
  • 1/2 tsp grated nutmeg
  • 1/2 tsp ground cinnamon
  • 2 beaten eggs
  • 25g melted butter
  • 175g condensed milk

traditional-pumpkin-pie-recipeHow to make:

  1. Put the pumpkin and squash in a large pan, bring to the boil and simmer for 15 minutes. Leave to cool.
  2. Preheat the oven to 180ºc
  3. Roll out the pastry and fill the bottom of your pie tin.
  4. Line with parchment and baking beans and blind bake for 15 minutes. Remove the beans and parchment and bake for another 10 minutes.
  5. Increase oven temperature to 220ºc.
  6. Push the pumpkin and squash mixture through a sieve and put to one side.
  7. Mix all the dry ingredients in a separate bowl.
  8. Mix in the eggs, butter and condensed milk, then add the pumpkin and squash puree and stir together.
  9. Pour into the pastry shell and cook for 10 minutes.
  10. After 10 minutes reduce the temperature to 180ºc and bake for 35-40 minutes.
  11. Allow to cool, remove from the tin. Store in the fridge and serve chilled.

traditional-pumpkin-pie-recipe-2This did take quite a long time to make and my pastry isn’t the neatest, but the pie tastes absolutely delicious and I think I’m going to have to make it a yearly tradition!

pumpkin-pie

As usual if you try this or any of my other recipes, send me over some pics, I always like to see them!

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Last year one of the things I enjoyed spending my time doing the most, was baking. Having collected loads of vintage recipe books, I re-created so many fantastic vintage recipes. This year I’ve hardly baked at all, I went on a diet back in February and have been really watching what I eat, which doesn’t work well with a baking habit! I have however really missed sharing my recipes on the blog and I would really like to start again. I also remembered that there were a few things I’d made and never shared on the blog, including todays recipe. I made these delicious chocolate biscuits at the end of last year and never got round to posting the recipe on here.

Chocolate Biscuits from a 50s Recipe Made with Cookie PressThese chocolate biscuits are based on a recipe from a 1954 Bee Nilson Cookery Book. I picked up The Penguin Book of Cookery at a second-hand book shop last summer and it is packed with lots of fantastic recipes, many of which I haven’t tried yet. This recipe is made using what the book describes as a biscuit forcer, but we usually call it a cookie press now. These handy tools push the biscuit dough into different shapes, I wrote about the cookie press I use last year.

Cookie Press Vintage Chocolate Biscuit RecipeIngredients:

For the biscuits:

115g Butter

115g Castor Sugar

1 Egg

230g Plain Flour

1/4 tsp Salt

1 tsp Baking Powder

2 tbsp Cocoa Powder

1/4 tsp Bicarbonate of Soda

For the filling:

230g Icing Sugar

85g Butter

Milk

Cookie Press Filled Chocolate BiscuitsHow to make:

  1. Pre heat oven to 180 degrees.
  2. Beat the butter and sugar together for a few minutes until smooth and creamy. The mixture should be light in colour and the sugar should no longer feel gritty.
  3. Sift all the dry ingredients together in a separate bowl to remove any lumps.
  4. Beat the egg until it is thick and light.
  5. Gradually add the dry ingredients and the egg to the creamed butter and sugar alternately, until the mixture has a soft consistency.
  6. Put the mixture into your cookie press and force out all the mixture until you have a tray full of biscuits.
  7. Bake in the oven for 7-10 minutes until crisp. Do not over bake them or they will burn. Even if they are still a little soft when they come out, they usually harden as they cool.
  8. Place the biscuits on a wire rack to cool.
  9. Soften the butter and beat in the icing sugar, add a little milk if needed to soften the consistency. For this filling you will need a relatively thick consistency butter cream.
  10. Pipe onto half the biscuits and use the other half to make sandwiches between the biscuits.
  11. I put mine in the fridge for half an hour to harden the icing.
  12. Enjoy your biscuits with a nice cup of tea.

The Penguin Cookery Book 1950sThese biscuits are absolutely delicious and I really enjoyed making use of my cookie press, to recreate an older recipe. I find biscuit forcers come up quite a lot in vintage recipes, so I’d definitely recommend investing in one.

I hope you enjoyed my first baking post in ages. Hopefully I will be doing more soon. If you give this recipe a go, I always love to see your pictures so make sure you send them over. If you’re looking for more baking ideas, check out my Baking section on the blog.

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