Recipe: Naughty Watermelon Slushie

‘Why is it naughty?’ I hear you ask. Well, this isn’t your everyday slushie, oh no, for this one has booze in it. It’s time to deny the kids and have some fun yourselves. Pull out a deck chair, relax in the garden as the sun sets and wind down your weekend in style.

Serves 1

What you need:

  • About 8 cubes of frozen watermelon
  • 1 tbsp sugar syrup
  • 1 shot of Malibu or other alcohol of choice

What you do:

  1. Sling the ingredients into a blender and whizz up until you have a thick, icy slush. Pour into a cocktail glass, chuck in a straw and enjoy.

How easy was that?


Summer Is Coming


Subtle little Game of Thrones reference in the title there. Anyone else as obsessed as I am? I was a late starter and binge watched seasons 1-5 before catching up on the latest season but am now completely gripped. How is it the season finale tomorrow and what am I going to do when it’s all over. Suggestions on a postcard please.

I’m totally team stark. Do you like my spoon?

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Anyhoo, we’re not here to talk about Game of Thrones.

June 20th saw the official start of The Great British Summer. Not that you would know it. I’ve been wearing jumpers and slippers at home and having to revert back to wearing a coat when I go out. My poor kitty got stuck out in a thunderstorm last week and came back looking like a drowned rat. A very grumpy drowned rat.

Despite the soggy start to the summer season I am looking forward to the coming months. As always, my thoughts turn to food. Strawberries eaten outside, the warmth of the sun making the fruit even sweeter, served with cool cream and a sprinkling of sugar. Marinated meats seared on a hot BBQ, the smell of the smoky wood getting into your hair and stinging your eyes. Rushing out of the house with your purse as you hear the sweet sound of the ice cream van, pushing in front of the snotty nosed kids to get your 99 cone. Picnics enjoyed in the park with wasps buzzing around you and ants taking over your blanket. Nothing makes me think of summer more than eating outside whilst feeling the warmth of the sun on your skin. Or at least the prickle of slightly warm rain.

Summer isn’t all fun and games though. Us women have to get our game on and tackle the effects of a winter hibernation. It can take hours to carve through the forests that have taken root on our legs and don’t even think about looking at our toenails until we’ve had a pedicure. Hey, they’ve been stuck in winter boots and fluffy pink slippers for months, there’s been no need for nail art here. The thought of ditching the tights and going bare legged fills me with the same level of fear as a human sized spider crawling across my face.  Likewise, getting into a swimsuit for a summer holiday proves to be the most anxious event of the year. Would I have it any other way though? I love the change of the seasons, each one bringing with it new challenges and new things to look forward to.

Here’s a little summer recipe to get us all in the mood for summer fun and frolics.

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Strawberry and Lime Cooler

Make a sugar syrup by boiling 150ml of water with 100g of caster sugar and stirring until the sugar has dissolved. Leave this to cool and store in the fridge for use in cocktails and the like.

In a blender, combine 5 chopped strawberries with 2-3 tablespoons of the sugar syrup, the juice of half a lime and a large handful of ice cubes. Add a generous splash of water and whizz up to make a lovely cold, frothy summer drink to enjoy in the garden. Or do like I did and sit next to a vase of flowers for the ultimate summer setting whilst the rain trickles down your window.


Hello Summer!

Recipe: Rhubarb and Rose Bellinis

I teased you with a picture of these blushing pink cocktails in my ‘How to Host a Dinner Party‘ post. They’re the perfect make-ahead drink so great for when you’re entertaining. Or just great if you’re getting drunk, at home, on your own, watching The Notebook and lusting over Ryan Gosling, picturing your perfect life together with little Ryan Junior running around your perfectly mown lawn on a warm summer’s day. Sorry, we were talking about cocktails….

Serves 6

What you need:

  • 100g rhubarb, cut into chunks
  • 50g caster sugar
  • 1tbsp rose water
  • 1 bottle of prosecco, cava or any other cheap, sparkling white wine. You could use champagne but it’s a bit of a waste. Get it nice and cold before using.


What you do:

  1. Put the rhubarb, sugar and rose water in a pan and set it onto a medium heat, stirring to dissolve the sugar. Let the rhubarb bubble away and watch as it slowly disintegrates. Leave it to cook, stirring regularly, for about 10 minutes, by which time you should have a shocking pink mush. Stir it about to break up any stubborn chunks of rhubarb. Leave this to cool.
  2. When ready to serve, divide the rhubarb puree between 6 champagne flutes and top up with chilled prosecco.

This makes a great aperitif (posh word for a drink you have before dinner) with some nuts or other salty nibbles to offset the sweetness. Enjoy!