Saturday, May 27, 2006

and now recipes without pictures

I am camera-less for the duration. The lens of my lovely little canon A70 has decided to not retract. If you are interested in the saga of the dreaded E18, catch up with the story here.

In the meantime you will have to just imagine.

It’s a chilly night. Body and soul needs some warming. What better time to mull some wine?

Impromptu mulled wine

Take some red wine. Something on the hearty side, not a delicate pinot noir. There is debate as to quality – but if you start with ‘rough as guts’, you’ll just end up with ‘spicy rough as guts’. If in doubt grab a cab sav, in the lower teens dollar wise.

Pour the wine into a large pot. Add slices of organic oranges. Now raid your spice cupboard. Cinnamon is a must – sticks or the chunky bark. A little nutmeg is fine, just the right use for the nobly end that you have been grating on your porridge. A small sprinkle of cloves, maybe some star anise. A slice or 2 of root ginger is nice. You don't have to add all of these, just use what you have on hand.

Put on the lid. Let is simmer gently. If making ahead of time, turn the heat off and let it steep to bring out the flavours, otherwise just simmer for at least 20 minutes. Add some sugar, enough to slightly sweeten without it becoming sickly.

If you feel cheated that the heating process may have robbed you of the full alcohol content, stir in a few splashes of brandy*. Keep the lid on and either place the pot on a heat diffuser mat or store in a prewarmed thermos (perfect for autumnal excursions).

Serve in heatproof glasses and sip til your heart feels gladdened.


* Be warned, even without the brandy this drink can pack a punch.

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1 Comments:

Blogger Val said...

Hmm, I wonder if it's legal to take this to the footy, as a kind of soup?

I live with a bread nazi (he fills a niche market) and often write about him in my blog. You may also sympathise with him in The Bread Nazi comes a cropper.

6:33 pm  

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