400ml cold water
300g caster sugar
300ml tonic water
50-60 ml gin
juice of 2 lemons
1tbsp glucose (this stops it from forming icy granules)

1. Put the sugar and water into a saucepan, bring to the boil and simmer for 1 minute.
2. Add glucose and tonic water, chill in fridge until cold.
3. When cold add the gin and lemon juice to taste. NB: don't be tempted to add too much gin because when it is frozen the flavour intensifies.
4. Transfer to an ice cream machine and churn until set. Freeze for at least 2 hours after churning, then it is ready to slurp, I mean serve.

Reading all of the amazing food blogs that are about, I envy those of you who are heading into the warmer months, with fresh salads, home grown tomatoes and herbs. Because we are in the depths of winter at present, whilst I miss the days and tastes of summer, I do enjoy soups and casseroles, but especially yearn for home baked bread to have as an accompaniment.

Brie, coriander (and mozarella) pull-apart

Adapted from this recipe

7 g dried yeast (1 sachet)
1 teaspoon sugar
4 cups bread flour
1 1/2 teaspoons salt
1/4 cup powdered milk
2 tablespoons olive oil
3 tablespoons coriander, chopped
2 tablespoons chives, chopped
1/2 large wheel of brie, chopped
100 gms of shredded tasty cheese
Grated mozarella (optional). If not using the mozarella, glaze loaf with milk.

Combine the yeast, sugar and 1/2 cup of warm water in a small jug or bowl.
Leave in a warm place until frothy (about ten minutes).
Put the flour, salt, milk powder and oil in a large bowl or bench mixer. Alternately you could make the dough in a breadmaker.
Stir to combine and then add the yeast mixture and 1 cup of warm water.
Mix to a soft dough and then knead for about ten minutes or until the dough is smooth and elastic.
Put the dough in an oiled bowl and cover loosely with oiled plastic wrap.
Leave the dough in a warm place for an hour or until doubled in size.
Punch the dough down and knead for 1 minute.
Divide in half and out of each half make 10 x 6 cm (2 1/2 inch) flat discs (they need not be perfectly shaped).
Mix the herbs with the cheeses and place approximately 3 teaspoons of the mixture onto ten of the discs.
Press the remaining 10 discs on top of the cheesey ones.
Grease a loaf tin (21 x 10. 5 x 6. 5 cm) and stand the discs upright in the prepared tin.
You will have to gently squash them together to fit them all in.
Cover with a clean cloth and leave in a warm place for an hour or until doubled in size.
Preheat the oven to 200°C - 400°F.
Glaze the loaf with a little milk (or add the mozarella topping in the last 5 minutes of baking) and bake for 30-40 minutes or until brown and crusty and cooked through.

The humble cauliflower is either a love or hate vegetable. Whilst growing up, she wasn't my friend at all. She was dull, plain and boring, with no taste whatsoever. Over the years, however, she has learnt to accessorize, and bloomed into one of the prettiest flowers of all. My all time favourite is cauliflower au gratin, which is my entry in this Weekend's Herb Blogging event, hosted by Kalyn's Kitchen, the founder of this wonderful event.