A few years ago I was given an IKEA Sandnes shoe cabinet. I found the style of it very practical. It hides the shoes but also takes very little space. I liked it until we had done some work to the entrance hall of house. […]
The Stella is the last pattern that I had left to make from Tilly and the buttons “Stretch!” book. I don’t usually wear hoodies unless they had a zip so I decided to add one. The hoody also needed to be a little longer than […]
[originally published on an old blog in 2013] After moving into our new home, there were so many items of furniture to buy. One of these items we needed was a dining table. After seeing some tutorials to make one from scratch on Pinterest using […]
I’d been reading in a few places that you can make your own gin from Vodka. Cost-wise it’s not that different, by the time you’ve bought Vodka and all the ingredients you might as well just go out and buy some. I, however, wanted to have a little bit of fun.
I tried to make gins that were similar to the gins I like – very aromatic. I’m usually a big fan of brands such as Gin Mare (Mediterranean), Ophir (Oriental), Bloom (Floral) and Silent Pool.
To do this I needed to dry out some of the ingredients, you can see how I did this here: (will post this
Ingredients (all should be in a dried form, other than the vodka, obviously!):
2 sprigs rosemary
2 sprigs lemon thyme
2 bay leaves
1 tbsp juniper
5 dried olives
a thumb-sized length of lemon peel
1 tbsp juniper
1 thumb-sized length dried lime
1 thumb-sized length dried lemon
2 cardamom pods
1tsp coriander seeds
It’s as simple as adding the dried ingredients to the vodka bottle. Note that you might want to pour away some of the
Next, leave ingredients to infuse for 24-48 hrs depending on how flavorful you want it. Then sieve it into another recipient, or use a coffee filter. Pour it back into the bottle.
This is a non-authentic version of Chicken Paprikash, a traditional Hungarian dish.
This version is one that my family makes regularly, although my dad makes it with yoghurt rather than creme fraiche.
Recently found out whilst reading a cooking book written by the lovely owners of Percy’s that creme fraiche doesn’t curdle so I decided to give that a go.