Once I discovered this fruitcake, there was no going back. Everything about it is perfect for someone who may not have had time to soak dried fruits, or is a collector of dried fruits (namely me), or who has a random selection of dried fruits as opposed to a mixed pack. 1. Make Your Tropical...
I have my ‘voice of reason’, Maryam to thank for being the inspiration behind this fruit cake recipe, two ways – the first without alcohol and then, without alcohol and eggs. For a while, I’d been thinking about doing more with Zobo (Hibiscus drink), malt drinks and ginger beer so when I decided to make...
It’s that time of year – we’re prepping for Christmas. I soaked some fruit to make my version of this amazing recipe I use from BBC Good food. Other than in Fruitcakes and Traditional English Christmas Pudding, this is my great new idea. That this fruit mix could be sold in wonderful jars at the finest...
A collection of Fruitcake musings and bakes over the last 12 years. I love friutcake.
This sauce is one of my favorite ways to use the whole ingredient – once my calyxes are spent from making the zobo drink, I turn them into this sauce. I love the floral, berry-like flavors which remind me very much of “cranberry sauce”.
I love poached fruit, in wine, with saffron, in other flavorful bases. And with herbs, and spices. Yes herbs, and spices. When I lived in The Netherlands, i learned how seriously they take pear season, for the simple delight of stewed pears, stoofpeertjes, stoofperen. And so, I had to make a version with zobo. To...
As soon as I made the Sangria, I knew mulled wine, modelled after Glühwein was on the cards. Why I hear you ask? Because I recently – back in early November had Glühwein on a beach in Hamburg and enjoyed it thoroughly. The idea of spiced, warm fruity drinks especially at this time of the...
I am not a huge alcohol drinker though I love to experiment. I always say I prefer to “eat my alcohol” than drink it. A Sangria is the perfect midpoint for both my sweet tooth, and edible red wine fruit. The Zobo made to extract the nuance and maximum flavor emerges from a long soak,...
Here are some tips for making a rich, flavorful drink. The biggest tip? A long soak! That’s the key to a deep color and nuanced flavor. Here’s what I’ve learned from numerous experiments with Zobo. Ratios The ratio of calyxes (what we typically call flowers which aren’t the petals – but are the sepals) to...