Margaritas in Mexico

I never thought I liked Margaritas. I was wrong. Very wrong.  We’ve just returned from a week in Cabo, Mexico.

This was a total ‘fly and flop’ holiday where for the first time we stayed in an all-inclusive resort. We loved it – for 7 days the closest I got to cooking was sterilizing bottles in the microwave, we didn’t see any cash and we ate and drank whatever/whenever we liked. 

Needless to say, the margaritas were not only free, but delightfully delicious and strong. I’m converted.

With 2 pools (both with a swim up bar!) and a waterslide Jemima was in heaven – and that was before she discovered the kids club.  After 3 days we had to bribe her to have dinner with us with the promise of ice cream. I wasn’t expecting to lose our charm as parents at quite such an early age. That said, with Billy sleeping for a good 3 hours a day in his buggy in the shade, Ben and I got some lovely pool time.

But the highlight, has to be Jemima asking if she could go to the bar and get a ‘coptail’ (aka a fruit smoothie!). I opted for a pina colada!

 

Christmas Yummies

In addition to playing Father Christmas this year, I also thought I’d don my Martha Stewart hat and make a few festive goodies – for no other reason than I can.

(British) Tradition has it that every Christmas should be accompanied by a Christmas cake ( a rich fruit cake covered in marzipan and royal icing for those stateside). We’ll, a really good fruit cake should be made months in advance and I wasn’t that organized plus no-one in our family is a huge fan of the icing. So this year, I thought I’d break from tradition and make Dried Fruit Cookies. I saw Ina Garten make them on Barefoot Contessa months ago and I figured they were just ‘Christmas in a cookie’.  I made a few amends to the recipe by also including some nutmeg, cinnamon and ginger – the ultimate festive spices.  And they are pretty good I have to say.  Next time, I’ll let the fruit needs to soak in a little more liquid, and/or add a little more at the mixing stage.

I also made my first attempt at chocolate truffles. And they were so easy I can’t believe I haven’t made them before.

Basically put 50g butter and 284ml of cream into a saucepan and heat until cream is at simmering point.  Pour mixture over 280g of broken/chopped dark chocolate. Stir until smooth (and add flavoring such as brandy/rum if you like at this stage too) and refrigerate for at least for hours.  Once chilled, use a melon baller (dipped in warm water) to shape. Cover the truffles in shredded coconut and chill once more. Then serve. Delicious.  

Merry Christmas!