Pimms o'cupcake

Ok it's summer, the sun is shining, well occasionally anyway so we all know what time it is!?! Pimm's o'clock of course, but in this time pimms o'cupcake.

These were the perfect dessert at our family BBQ and my first stab at 'mass' catering. (if 24 cupcakes could be considered mass :p). The cake batter had 300ml of pimms in and the icing was the usual butter icing which I do but divided into three parts: 1) had cucumber mashed into it 2)had a strawberry syrup that i made by heating and mashing strawberries with grenadine and 3) had lemon juice and zest. these three icings were put into the same icing bag and piped on together. I then made some mint sugar (caster sugar and fresh mint bashed together) which was sprinkled over. Then adorned with a slice of lemon, strawberry, cucumber and mint leaf. I thought of 'pimms cupcakes' and after researching stumbled across a few things that inspired me! So can't take all the credit. No such thing as an original idea ey?

Pea, mint and ricotta ravioli (wheat-free!)

So this was a Jamie Oliver recipe which I really only picked to use up the peas we picked from the PYO farm recently.

As my mother in law was staying I had to make the pasta wheat free and to be honest it tasted fine! I was a little bit worried but I used wheat free flour for breads/cakes and added a bit of olive oil along with the eggs. The dough consistency was pretty similar to normal but when I tried to put it through the pasta machine it crumbled. So I rolled it out with a rolling pin and it seemed to work just fine - I got a thin layer and it remained intact while it was cooking.

It was a success and the only thing I wasn't sure about what the mixture itself - it tasted of spring and freshness but in my opinion it was just OK - Sue and James liked it though. Would definitely make wheat free pasta/ravioli again but probably with a different filling.














Over and out.