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Oh Captain My Captain (Captain Oddball’s Father Day Maltesers Fudge)

Oh Captain Oddball. Yesterday was Father’s Day  and would like to share with you the sheer force of awesomeness that is Captain Oddball, or more commonly known as my Dad.

I know that most people would say they have a special Dad, but I really do. And actually have the best Dad. He’s taught me some strong life lessons, such as ‘I wants never get’ especially when you throw a tantrum to get a KitKat…yes this happen climbing a hill when I was little. And no I didn’t get the KitKat after been stubborn- my Dad is more stubborn if that’s possible.

He is also a strong fashion icon to me and my brother, especially pulling off unique head wear that others wouldn’t go near…

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That to be an awesome musician you need strong facial hair…oh and a little thing called practice, which is why I’m still struggling with to learn how to play the guitar. Although that moustache must of helped as Dad plays beautifully on the guitar and I love hearing him play in the garden on warm Summer evenings.

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He may of also taught me what is the proper way to eat an Easter Egg. As well as Maltesers and Toblerone in a cinema which is fast and in a scarily fast quantity before the film has even started.

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Never take yourself too serious, if you find a piece of wood that happens to look like a goose then immediately you put it to your face and pretend you’re flying.

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Also if you want to keep your kids on their toes, dress in your bee keeper kit for them to answer the door too. They won’t think you are government scientists coming to collect E.T… that didn’t happen recently..ahem

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How to arrange a father daughter holiday where you may actually end up destroying a lot of the features of the holiday home, including a tooth on a wasabi pea. But most importantly to teach me the finer points of flying a kite with endless patience when I would get overly excited and knot up the strings.

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But most importantly he has given me strong foundations to be the person I am today and with the unlimited supply of love and support when I need help and guidance whilst knowing exactly how to make me smile when upset. My mum calls us bookends as me and Dad are so alike and think that is one of the best compliments I could get.

To treat Captain Oddball this Father’s Day I’ve made a firm favourite of Maltesers Fudge. Maltesers being one of his favourite treats to have. I added some Malt drink powder to the fudge to pump up the Maltesers flavour. Why not give it go and treat your Dad?

Maltesers Fudge

Maltesers Fudge
 
Author:
Recipe type: Sweet Treats
Serves: 12
Prep time:
Cook time:
Total time:
 
This is really verstile fudge that can be flavoured with all sorts of treats to make it your own.
Ingredients
  • - 397 g condensed milk
  • - 150 ml whole milk
  • - 450 g white caster sugar
  • - 115 g unsalted butter
  • - 30 g malt drink powder
  • - 200 g dark chocolate, chopped
  • - 200g Maltesers, crushed
Instructions
  1. Line a 7" square tin with parchment paper - buttering the tin, just won't do.
  2. In a large sauce pan, add all the ingredients apart from the dark chocolate and Maltesers. Stir over a gentle heat until the sugar has dissolved and then bring to a boil whilst string.
  3. Turn down the heat and simmer for 10 - 15 mins until thickened. Add in the dark chocolate and stir until melted,
  4. Pour into the prepared tin and scatter over the crushed Maltesers and leave to set firm.
  5. Cut up into chucks and enjoy!

Happy Father’s Day Captain Oddball! xx

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A Drop of Tonic (Elderbrook Cordial Tonics)

There are just some life points everyone knows they should do. Eat five portions of fruit and vegetables a day. Eat less sugary treats. Get plenty of exercise. 8 hours of sleep every night. One that is the most important and the one most people struggle with is drinking enough water everyday.

Dull, boring water. There is no jazz hands to get excited about ploughing through glass after glass of tedious water.  Now there are squashes out there on the market but they tend to be fairly boring traditional flavours like orange or blackcurrant, packed with artificial sweeteners and flavours, far from the actual taste of nature.

Drumroll please…. I present to you Elderbrook Cordial Tonics! The first ever range of completely naturally sweetened cordials with added superfoods. The recipes have no added refined sugar – instead they use coconut blossom nectar and a touch of stevia to sweeten them, so they still taste great.  They come in three exciting flavours Lime, Mint, & Baobab; Mango, Passion Fruit, & Goji Berries and Raspberry, Cranberry, & Blueberries. A far cry from the boring squashes on the market I’m sure you can agree.

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Elderbrook Cordial Tonics are sold on a subscription basis. Every fortnight, a beautiful little box containing one stylish 50ml glass bottle of one of their recipes will arrive through the post delivered to either your desk at work or your home. You can change your recipe as frequently as you like and they have big plans to introduce more in the very near future.

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Raising the Passion Levels (Passion Fruit Crumb Bars)

These golden bars have been on my to make list for awhile. I first had a lemon bar square in San Francisco in a small bakery and since then really wanted to recreate them with passion fruit juice rather than the traditional lemon. These beauties are hard to explain, a crisp firm almost shortbread base, with a gooey chewy tart topping, almost like a fruit brownie. Battle over the edge slices as they go super caramelised and chewy. The hardest part of this recipe is not eating the whole tray to yourself and waiting it to cool completely before tucking in.

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Passion Fruit Crumb Bars
 
Recipe type: Sweet Treats
Serves: 9
Prep time:
Cook time:
Total time:
 
Adapted from Joy The Baker
Ingredients
  • For the Crust:
  • - ½ cup unsalted butter, softened
  • - ½ cup caster sugar
  • - 1 cup plain flour
  • - pinch of salt
  • For the Topping:
  • - 2 large free range eggs
  • - ¾ cup caster sugar
  • - 3 tbsp plain flour
  • - ½ cup passion fruit juice
  • - icing sugar to dust
Instructions
  1. Oven to 170C, line a square 8" tin with parchment, you'll want it get these treats out of the tin when all gooey.
  2. In a stand mixer, beat the butter and sugar until nice and fluffy. Add in the flour to the mixture and slowly mix until it becomes a dough- it may still be a bit crumbly. Tip into the prepared and press the base into the corners to create an even base. Bake for 15 minutes until golden around the edges.
  3. While the base is cooking, make the topping. Whisk the eggs with the sugar until combined and well mixed. Beat in the flour and passion fruit juice.
  4. Once the base has baked, pour the topping over the warm base and bake for another 15 to 18 minutes until it is golden around the edges and the middle doesn't wobble.
  5. Cool completely before cutting into squares and dusting with plenty of icing sugar.

foodnerd4life

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Getting Crafty and Cheesy (Glassmaking and The Fine Cheese Co, Bath)

This post is so long coming, that it’s actually ridiculous how long ago this all happened but discovering the pictures of such a lovely day I had back in November. That’s right November. Last Year. Bad Blogger.

For my birthday my lovely parents got me a voucher to go on a glass making course at Bath Aqua Glass. As well as loving food and traveling I like to turn my hand at various crafts too. In the past I’ve done wood craving (twice and with varying degrees of success), enamelling and silver jewellery making, so was excited to work with glass for the first time. Best of all I was doing it with my Mum, who currently is turning her hand to about 6 different forms of craft activities. We had a girl weekend, donned our boots and least flammable clothing and headed off to the furnace.

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Chicken Fest with the Cousins (Jackson and Rye, London)

It’s been some time since the last cousin meat up – yes meat up! Finally all our diaries matched up and we hit Laaaandon town to eat plenty of food and have a good gossip and laugh.

I love a good wander around Shoreditch, I’ll never know what you’ll find around the next corner…

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