Helena's Notes

An Orange Marmalade Moscow Mule with bitters is a rich, citrus-forward twist on the classic cocktail that blends sweet marmalade, zesty lime, and spicy ginger beer. Ingredients 50 ml vodka 1 to 2 tbsp orange marmalade 15 ml fresh lime juice 2 dashes orange bitters or Angostura bitters 120 ml ginger beer Ice cubes or crushed ice Orange slice and mint sprig for garnish Instructions Dissolve the marmalade: Put the orange marmalade and fresh lime juice into a copper mug or glass. Stir well until the marmalade breaks down and mixes into the lime juice. Add ice: Fill the mug completely with ice cubes or crushed ice. Pour the spirits: Pour in the vodka and add two dashes of bitters. Top with ginger: Pour the ginger beer over the mixture. Stir and garnish: Stir gently from bottom to top to blend the sweet marmalade layer with the ginger beer. Garnish with an orange slice and a sprig of mint.

 Good ideas of dishes to take to parties when asked. A side of poached salmon in the oven with potato salad decorated with some homemade red onion, pickles and purple cabbage pickles. Mini brownies with raspberry jam and fresh raspberries on top Fresh fruit pavlova  Milk pudding with rose water and pistachios in a crust of shredded fill pastry Almond thought if I ever managed to make one Lemon drizzle if I manage to get a recipe Brigadeiros in flower cases Portuguese almond cake

  Receita testada e aprovada 4 cups of full fat milk 4 tablespoons of sugar 5 tablespoons of cornstarch Pinch of salt 2 tablespoons of orange blossom water Makes everything except for the blossom water and once all very well dissolved cook it in medium heat until thicken. Will take around 6 Or seven minutes. Remove from the hob and add the orange blossom water. And stir well. Distribute  into small dishes and cover with clingfilm. You should be ready after three hours. Serve with roasted nuts I usually use almonds And serve weed, some berries jam mixed with a bit of sugar and pomegranate molasses. Delicious!!

We had this recipe in café in Marrakesh called Yazel, and we never forgot it! Planning to test recopied until I get the same flavour! Ingredients  ▢ 1 can (400 g) chickpeas drained ▢ 1 cup (200 g)  pumpkin puree  or roasted pumpkin ▢ 1 teaspoon salt ▢ ½ teaspoon chili powder ( optinal) ▢ ½ teaspoon ground cumin ▢ 1 tablespoon (15 ml) extra virgin olive oil ▢ 2 tablespoons (30 ml) tahini ▢ 2 tablespoons (30 ml) lemon juice ▢ 3 cloves garlic Instructions  Place all ingredients in a food processor and process until smooth and creamy. Add a dash of water if the hummus is too thick, and adjust seasonings to your preference. Once it's ready, spread in a bowl and garnish with olive oil, roasted hazelnuts, very chopped black Kalamata olives and few very thin purple onion and micro herbs

  Para a masa   6 g de fermento /(yeast) 6g de açucar Pitada de sal 500 g de farinha 350 g de água Misturar tudo e deixar repousar 30 m.   Fazer bolinhas de 80g e   tender Depois com as mãos untar com óleo, uma pitada de sal e cebolinho picado. Enrolar, esticar e cortar ao meio   Depois , esticar novamente e enrolar em form a de caracol. Guardar tapado. Para cozinhar, basta colocar na tosteira por cerca de 5m e rechera com o que se quiser.