Good golly miss molly! Firstly apologies for not posting last week. In the end I decided I wouldn’t put myself through the stress of trying to knock something together whilst away for my birthday celebrations. Did I mention I had a big milestone birthday this year? My birthday is only 9 days after Seb’s (who is also born in the some year). A few months ago we decided that we should send off our 20s in style and indeed we did! We thought we’d celebrate it with one massive Halloween party in Tassie – and boy, it was some party! All our friends made such a HUGE effort with their costumes (some even flying down from Melbourne) awww, thank you guys. It was the best night of my life!
Well as they say, a picture paints a thousand words, so here are some photos from the night:
(Above) Day of the Dead, Superman & Robin (?), Zombie Bride, Queen of Hearts & Witchy poos,
Seb & I dressed as Skeletor & Black Swan, zombie beach grave, witch & evil Tinman
(Above) Jack Sparrow, glowing rats, illuminated skeletons and our amazing birthday
cake by Queen of Tarts!
This is too good and perfect for warm sunny days at the races.
Anyway, back to this weeks blog post. I thought I’d make something quite fitting for MELBOURNE CUP DAY!!! (Which is today). Yes it’s the race that stops the nation! I know absolutely nothing about horse racing but it all that dressing up does look like fun doesn’t it? Is anybody out there going? I have $5 placed on who ever is in lane 1 – can anybody tell me who it is? See? Hopeless! Anyway, champagne is synonymous with all the classic races so I thought I’d make a little champagne cocktail. This is a little spin on the bellini cocktail. The peaches are blended into a sorbet with a few other ingredients and scooped into the champagne at the last minute. Delicious! I used tinned peaches so this can be made all year round but I found it didn’t set completely for some reason. Still, I highly recommend this sorbet and is great to eat as is or with your favorite champagne (or prosecco).
Peach, Honey & Mint Sorbet Bellinis
1kg tin of peaches and the syrup
3 tbs honey
2 tbsp finely chopped mint
juice of half a lemon
1. Place all ingredients into a food processor (remember to finely chop your mint before adding) and blitz until it’s smooth. Pour into a container and place in the freezer overnight or until frozen (about 4 hours).
2. Once frozen, cut the sorbet into cubes and place back into the food processor to give it another blitz. This will make the sorbet softer, easier to scoop and will make the ice crystals smaller. Place back into the same container and freeze for another hour or until firm.
3. Add a small scoop to your favourite Champagne or Prosecco and enjoy!