10 October 2010


TAPAS - its the latest way to eat. You graze for hours over little plates of tasty morsels and whilst you may think you've only nibbled a bit of this or a little of that, by the end of all that nibbling will be the sense that perhaps your eyes were bigger than your stomach. Which, on this particular Cooking Club gathering, was the case for most of us!

Technically there is no structure (as with conventional dining you have starters, mains, dessert etc) but because of the occasion (Happy Birthday, CookEl!) the 'reserve' person also contributed a plate of something for that sense of celebration and indulgence!

The evening started with a complete bastardization of the Sangria, which itself comes in many guises. My version was made up of sparkling Rose wine, lemonade, a drop of rosewater, fresh orange juice, slices of fresh orange and some tequila. Hows that for summer in a glass!

Summer Sangria

Makes 3 Litres

2 x 750ml bottles sparkling Rose
1 cup freshly squeezed orange juice
2 cups lemonade
60ml tequila (or more, if you like it stronger)
1 tsp Rosewater (optional)
Fresh orange slices

In a large jug, place orange slices and pour over tequila and leave aside for 30 mins for flavour to deepen.
Just before serving, pour over the other ingredients and mix well to combine.

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