Party Season

I can only profusely apologise for my complete blogging hiatus over the past few months, my only excuses for this are a broken laptop and a lot of assignments. All forgiven and forgotten I am now looking forward to the excitment that christmas brings (but more importantly the parties and cooking).

In the run up to the festive season I think it's time to share some of my perfect party offerings..... the first being these cute very boozy jellies.

You will need:

Vodka (luckily for us students quality doesn't matter, so I usually opt for the REALLY cheap stuff) 

Jelly

Lemons or Limes

A cupcake tray

 

1. Cut the citrus fruit in half from top to bottom rather than around the centre and using a spoon scoop out all of the middles. (with the left over scoopings you can save them to make ice cream...or for a more party friendly option save the zesty citrus juice for adding to cocktails, it makes them super fresh and zingy)

2. Put all of your empy halved fruits into the cupcake tray so they rest with the hollow facing up

3. Make the jelly (here is where my recipe differs from others you may read, for ultimate booziness I make my jelly slighty different to the packet instructions) Cube the jelly into a clear jug or bowl, add a small amonut of water and mix, only add enough water to completely disolve the jelly, you have to be patient with the mixing but usually I can disolve a pack of jelly cubes when they are just covered by water. Then add enough vodka to make the mixture up to what is specified on the packet.

4. Refridgerate until set, and then with a sharp knife cut the halves in half again

 

No more awkwardly scooping jelly shots out of shot glasses with your fingers these bite size jellies really go down well at parties and they sure do pack a punch! They are also a perfect cheap present if your'e invited to a last minute birthday or a house party, trust me they are always appricated!

Happy partying Petit Pois

Cutie Cupcakes

Cupcakes are everywhere at the moment, baking is the ultimate fashion statement. With celebrites such as Fearne Cotton discussing their latest bakes, and TV programmes like The Great British Bake Off becoming ever more popular it seems to me that everyone wants a piece of the trend. So, how do you make your bakes stand out from the crowd?
Everyone knows about fancy cupcake cases, from the union jack ones displayed at practically every BBQ, garden party or social event this summer to more dainty flowered or poka dot cases we've all seen them!

My personal new favorite baking accessory are minature cardboard loaf boxes, used in basically the same way as a cupcake case but they are much more sturdy, and well loaf shaped.

They work really well for things like lemon drizzle cakes or light fruity sponge mixes, and they make your cakes look super professional! They are also perfect for gifts as they make a simple cake look really special. If I use the above Lakeland moulds I tie some pretty ribbon around them. 12 moulds for £2.99 http://www.lakeland.co.uk/15781/12-Mini-Loaf-Moulds

For a girlfriends birthday these cute little moulds are perfect, you can even decorate the finished cake with berries to make it really girly! These are also 12 for £2.99 and available here http://www.ebay.co.uk/itm/12-X-CARDBOARD-MINI-LOAF-CUPCAKE-BAKING-CASES-9-5X5-5cm-PRETTY-VINTAGE-DESIGN-/300752802048?pt=UK_Home_Baking_Accessories&hash=item4606439100

 

 

Here is a picture of some lemon drizzle cakes I made in Lakelands square decorated cardboard moulds, which are unfortunately no longer featured on their website.

Happy baking, Petit Pois

 



 



Bellissima Nigelissima

As a student I class myself as somewhat of a pasta aficinado. Turning an empty cupboard and desolate fridge into a tasty pasta dish is pretty much a well honed art at uni, but Nigella blows my skills out of the water. I love her addition of simple ingredients such as Parmesan, anchovies and capers to add luxury and elegance to quick pasta dishes.

 

The series has an approachability about it the use of store cupboard staples and packaged goods allows a certian accessibility to many of the recipes for example the Chocolate Hazelnut Cheesecake feautrued in episode 1. What could be easier or more appetising than digestive biscuits and chocolate spread basically blitzed together and then chilled? For me, nothing!

 

Another recipe I am incredibly keen to try is her 'Meatza'. I'm sure I'm not the only girl who practically jumped for joy at the thought of a carb free pizza, I mean seriously what could be better? Yes, I know that mince and cheese aren't exactly a dieters best friend, but for those of us who want to be healthy while still eating food with flavor this is perfect! Hers was quite a basic mixture of a tomato base, cheese and herbs but I would love to experiment with different flavors, although she does warn to keep the topping mixture as liquid free as possible. A strong blue cheese like gorgonzola would go really well with the mince base, as would spinach or roasted vegtables. I intend to experiment with this as much as possible, mainly to please my carb phobic man, this recipe feels like a treat, without being too naughty! Thank you Nigella

I'll be sure to keep you updated with my thoughts and discoveries with these recipes and any others from the programme.

Ciao Petit Pois

Welcome to Petit Pois

Cooking for me isn't about feeding myself. In fact if I'm in the kitchen experimenting or russling an old favorite it is very rarely my own enjoyment I have in mind. The pleasure I take from cooking isn't predominantly my own, it is the joy on a loved ones face when I create something especially for them.
 

So join me please as I attempt to further my knowledge and understanding on my beloved hobby, I intend this blog to be a variety of recipes, tips, tricks and potentially product or resturant reviews. Being a student thrift I'm sure will be heavily featured, but never fear, it is my belief that food can be made chic even on the smallest of budgets.
 

I do so hope you enjoy, much love Petit Pois