Month: October 2023

Strawberry Monster Mouths Recipe

Elsie_B
www.wineloversbox.co.uk - Strawberry Monster Mouths Recipe

These Strawberry Monster Mouths are a fun and easy way to add a little Halloween flair to your dessert table. They’re also a great way to use up any leftover strawberries you may have.

Ingredients:

  • A punnet of strawberries
  • Candy melts, black and white
  • Coconut oil

Instructions:

  1. Melt the black candy melts in a bowl in the microwave according to the package directions. Add a teaspoon of coconut oil to loosen the icing and make it easier to work with.
  2. Use a teaspoon to carve an oval mouth shape from each strawberry. Gently dab away the juice with paper towels so that the icing sticks. Spread the black icing in the mouth and set aside to set.
  3. Melt the white candy melts in the same way, then tip them into a piping bag fitted with a small round nozzle. Carefully pipe pointy teeth around the edge of the black mouth and set aside in the fridge to set.
  4. Serve and enjoy!

Tips:

  • If the white icing starts to set in the piping bag, dip the whole bag into a bowl of warm water for a moment to re-melt it.
  • For extra fun, you can add candy eyeballs to the monster mouths.
  • Serve these Strawberry Monster Mouths with your favorite sparkling wine or dessert wine for a truly festive Halloween treat.

Wine Pairing:

These Strawberry Monster Mouths are best paired with a sweet sparkling wine. The sweetness of the wine will complement the sweetness of the strawberries, and the bubbles will add a touch of festivity.

Enjoy!

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Berry Spooky Halloween Cupcakes Recipe

Elsie_B
www.wineloversbox.co.uk - Berry Spooky Halloween Cupcakes Recipe

Halloween is here, and what better way to celebrate than with some delicious spooky cupcakes? These berry spooky cupcakes are perfect for a Halloween party or just a fun treat for the family. They’re easy to make and look great, and they’re sure to be a hit with everyone who tries them.

Ingredients

  • For the cupcakes:
    • 120g butter, at room temperature
    • 120g sugar
    • 2 eggs, at room temperature
    • 120g self-raising flour
  • For the decorations:
    • 250g icing sugar
    • Orange food colouring
    • Black gel icing tube
    • Liquorice laces
    • Strawberry laces
    • 6 blackberries
    • 6 raspberries
    • 6 blueberries

Instructions:

  1. Preheat the oven to 170C/150C fan and line a muffin tin with cake cases.
  2. In a mixing bowl, beat the butter and sugar until pale and fluffy. Add the eggs one at a time and beat in.
  3. Gently fold in the flour until it’s all combined and the mixture drops from the spoon with a slight tap.
  4. Divide the mixture between the cake cases and bake in the oven for 16-18 minutes, or until they’re golden and spring back when gently pressed on the top.
  5. Leave the cupcakes to cool.

To make the icing:

  1. Sift the icing sugar into a bowl and add 2tbsp water. Mix until a paste forms.
  2. Divide the icing into two bowls and colour one orange using the food colouring.

To decorate the cupcakes:

  1. Ice half the cupcakes in orange and half in white.
  2. Use the black icing tube to draw concentric circles onto the orange iced cupcakes.
  3. Drag the point of a cocktail stick or skewer from the centre of the icing out to the edge. Repeat all the way around, like the spokes of a wheel, to create a web effect.
  4. Add a blackberry in the centre of each web and create its legs with pieces of liquorice.
  5. Use a raspberry and blueberry together on the white iced cupcakes to make the head and body of a bug and again create red legs and antenna in the same way.

Enjoy!

Tips:

  • For a more intense orange colour, add more food colouring to the icing.
  • If you don’t have liquorice laces, you can use black icing or even chocolate chips to create the spider’s legs.
  • You can also use other types of berries to decorate the cupcakes, such as strawberries, blueberries, or blackberries.

Wine Pairing:

These berry spooky cupcakes are best paired with a sweet sparkling wine, such as Moscato d’Asti or Prosecco. The sweetness of the wine will complement the sweetness of the cupcakes, and the bubbles will add a touch of festivity.

Enjoy!

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Parmigiano Reggiano and Rosemary Potato Wedges Recipe

Elsie_B
www.wineloversbox.co.uk - recipe of the week

It’s National Parmigiano Reggiano Day and what better way to celebrate than to enjoy these delicious and easy-to-make Parmigiano Reggiano and Rosemary Potato Wedges?
Parmigiano Reggiano is a hard, aged cheese made from cow’s milk. Produced in the Emilia-Romagna region of Italy, it has a unique nutty and umami flavour. It’s also a DOP cheese, which means it’s protected by law and can only be made in a specific region and according to traditional methods.

Recipe ingredients:

  • 3 russet potatoes, cut into wedges
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup grated Parmigiano Reggiano cheese
  • 1 tablespoon chopped fresh rosemary

Method

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Line a baking sheet with parchment paper.
  3. In a large bowl, combine the potato wedges, olive oil, salt, and pepper. Toss to coat.
  4. Spread the potato wedges in a single layer on the prepared baking sheet.
  5. Bake for 20 minutes, or until the potatoes are golden brown and tender.
  6. Sprinkle the Parmigiano Reggiano cheese and rosemary over the potato wedges.
  7. Bake for an additional 5 minutes, or until the cheese is melted and bubbly.
  8. Serve immediately.

Tips

  • For extra crispy potato wedges, toss them with a little corn starch before baking.
  • If you don’t have fresh rosemary, you can use 1/2 teaspoon of dried rosemary instead.
  • To make this recipe ahead of time, bake the potato wedges for 20 minutes as directed. Then, let them cool completely. Store the potato wedges in an airtight container in the refrigerator for up to 3 days. When you’re ready to serve, preheat your oven to 400 degrees F (200 degrees C) and bake the potato wedges for an additional 10-12 minutes, or until they are heated through and crispy.
  • Serve these potato wedges with your favourite dipping sauce, such as ranch dressing, blue cheese dressing, or ketchup.

Wine Pairing

The best wine pairing for the Parmigiano Reggiano and Rosemary Potato Wedges is a light- to medium-bodied red wine with high acidity. This will help to cut through the richness of the cheese and the earthiness of the rosemary. Some good options include:

  • Pinot Noir
  • Sangiovese
  • Barbera
  • Nebbiolo
  • Zinfandel

If you prefer white wine, you could try a Sauvignon Blanc or Riesling. Both wines have high acidity and minerality, which will complement the flavours.

These Parmigiano Reggiano and Rosemary Potato Wedges are delicious and a great way to celebrate National Parmigiano Reggiano Day. They are perfect for a snack, appetizer, or side dish. So, gather your ingredients and get baking!

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Pasta and Wine: A Match Made in Heaven

Elsie_B
www.wineloversbox.co.uk - the many ways to pair wine and pasta

Pasta and wine are two of life’s greatest pleasures. And when you pair them together, the result is simply magical. But with so many different types to choose from, it can be tricky to know where to start.

This blog post will give you a few general tips so whether you’re a seasoned pro or a complete beginner, you’ll be able to find the perfect pairing for your next pasta dish.

The first thing to consider when pairing pasta and wine is the type of sauce. Tomato-based sauces are typically more acidic, so they need to be paired with wines that have enough acidity to stand up to them. Good options include Chianti, Sangiovese, and Barbera.

Creamy sauces, on the other hand, are more delicate in flavour. So, they need to be paired with wines that are light-bodied and have a smooth finish. Good options include Chardonnay, Pinot Noir, and Gewürztraminer.

Another important factor to consider is the toppings on your pasta. If you’re having a pasta dish with a lot of meat, such as Bolognese or Lasagne, you’ll need to choose a wine that can stand up to the richness of the meat. Good options include Cabernet Sauvignon, Syrah, and Zinfandel.

If you’re having a pasta dish with seafood, you’ll need to choose a wine that complements the delicate flavours of the seafood. Good options include Sauvignon Blanc, Pinot Gris, and Riesling.

Of course, there are no hard and fast rules, the most important thing is to choose a wine that you enjoy and that you think will complement the flavours of your pasta dish.

Here are a few specific wine pairings for popular pasta dishes:

www.wineloversbox.co.uk - the best pasta and wine pairing.

So next time you’re making pasta, don’t forget to grab a bottle of wine to go with it. With a little planning, you can create a truly delicious and satisfying meal.

Now, here are a few fun tips for pairing pasta and wine:

  • Think about the region where the pasta dish is from. For example, if you’re having a pasta dish from Italy, try pairing it with an Italian wine. This is a great way to create a truly authentic dining experience.
  • Don’t be afraid to experiment, there are no hard and fast rules. So, don’t be afraid to try new things and see what you like best.
  • The most important thing is to have fun! Just relax, experiment, and find a pairing that you love.

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