food · gluten free · recipes

Sweet Potato Nachos – Autumnal Gluten Free Treat

I love nachos. So does my husband. But we don’t have them often, because a) they’re super unhealthy and b) a lot of tortilla chip varieties are not gluten free. I came up with this variation which is much healthier but I think also hits a lot of the same buttons in terms of flavour. It’s super easy and can be made quickly if you have a microwave – about 20 – 25 minutes, or 55 minutes if you’re baking the sweet potato in the oven.

As well as being gluten free, this recipe can easily be made low FODMAP (mainly by keeping an eye on portion sizes) so I’ve also provided instructions for anyone following a low FODMAP diet.

lazy mamas sweet potato nachos recipe gluten free low fodmap

Sweet Potato Nachos Recipe

Ingredients list:

To make your gluten free sweet potato nachos, you will need:

  • Sweet potatoes (40g serving per person if you are following a low FODMAP diet)
  • Mozzarella cheese
  • Cream cheese (for low FODMAP ensure you’re not having more than 40g cheese overall when you add together the mozzarella and cream cheese)
  • Spring onion (for low FODMAP, only use the green part, or substitute chives)
  • Vegetable oil or garlic infused oil if you have it!
  • Salt
  • Cayenne pepper

Method for making sweet potato nachos:

1. Peel your sweet potatoes. If you have a microwave, pop them in on a high heat for 5 minutes, turn them over, and heat for a further five minutes. You’ll know they’re done when a fork easily goes through the potato flesh. If you don’t have a microwave, ignore this and go straight to the second step!

sickly mama blog sweet potatos ready to be baked

2. Pre-heat your oven to 200 degrees C. Cut up your sweet potatoes into chips and place on a baking tray. Add a couple of tablespoons of oil and a generous sprinkle of the salt and cayenne pepper. Toss the chips through the oil and seasonings, then pop in the oven. If you pre-cooked your chips in the microwave, bake for about ten minutes, turning halfway through. If you didn’t pre-cook, bake the chips for about 40 minutes, turning halfway through.

3. When the sweet potato chips are ready, group them together in a pile on the baking tray. Dollop over the cream cheese and sprinkle with finely chopped spring onion. Then, top with mozzarella.

sickly mama blog sweet potato nachos oven ready mozzarella spring onion

4. Stick the tray under a hot grill until the cheese has browned nicely. And serve!

Ideas for your sweet potato nachos

These nachos are an ideal snack, or make a larger quantity for lunch. Just like traditional nachos, they work well for parties or social events.

You can play around with the toppings for your sweet potato nachos as well. Tomato salsa would be a tasty addition (but not if you’re looking for a low FODMAP treat, thanks to the onion content), as would black beans or avocado/guacamole (again not good ingredients for low FODMAP diets though!).

gluten free low fodmap sweet potato nachos recipe sickly mama blog
baking · food · gluten free · recipes

Gluten Free Chocolate Cappuccino Brownies Recipe

I love making brownies, and much though I love a simple chocolate brownie, I like experimenting with different flavours! As my husband is a total coffee nut, he suggested a marbled chocolate brownie/coffee blondie combination, and I think this recipe is a total winner! Plus, you’d never know it’s gluten free. The only point of debate is whether to call them “chocolate cappuccino brownies” or “mochaccino brownies”… Thoughts?

Gluten-free Chocolate Cappuccino Brownies Recipe

The ingredients for your gluten free brownies:

For this recipe, you will need:

  • 75g dark chocolate
  • 75g butter
  • 175g caster sugar
  • 75g gluten free plain flour
  • 1tsp vanilla essence
  • 3 eggs
  • 1tsp instant coffee
  • 1tsp baking powder
  • 1/4tsp xantham gum (optional)
gluten free marbled brownie and coffee blondie mochaccino

How to make gluten free mochaccino brownies:

1. Preheat the oven to 180 C. Grease and line the base of a 20cm X 20cm tin.

2. Melt the chocolate (I microwave it for 20 second bursts until melted, or you can melt in a bowl over a saucepan of hot water).

3. Beat together the butter and sugar until light and creamy, then beat in the eggs. Add the flour, xantham gum, baking powder and vanilla essence and mix until smooth.

4. Split the mix between two bowls. Mix in the melted chocolate to one bowl, and the coffee to the other.

5. Dollop the two mixtures into the tin and swirl together slightly. Don’t mix too much though, or you won’t get the contrasting flavours of the two mixes!

6. Bake for 25 – 30 minutes. 30 minutes will get you a more cakey texture, 25 minutes a more fudgey texture. Let the mix cool in the tin.

gluten free mochaccino brownies baked in tin marbled blondie

Tips and tricks for your gluten free chocolate cappuccino brownies:

This recipe will make 12 – 16 gluten free chocolate cappuccino brownies, depending on how you cut it, and it takes about 20 minutes to prepare, plus cooking time.

If you’re not bothered about being gluten free, substitute the gluten free flour for normal flour and leave out the xantham gum.

You want your coffee brownie mix to taste strongly of coffee in order for the finished product to have a good coffee flavour, so I recommend tasting the batter. If the uncooked mix doesn’t have a good hit of coffee flavour to it, add more instant coffee powder until it does!

gluten free chocolate cappuccino mochaccino brownies recipe sickly mama blog

More gluten-free baking recipes:

If you enjoyed these gluten-free mochaccino brownies, you might be interested in trying some of my other gluten-free baking recipes – check out these deliciously chocolatey gluten-free rocky roads, or this recipe for the best gluten-free oatmeal raisin cookies.

baking · food · gluten free · recipes

Gluten Free Pumpkin Muffins Recipe

It’s autumn! The leaves are brown, the sky is grey, and going outside is starting to feel like a chore rather than a treat. But for me, one of the ways we’re compensated for the chilly weather and the shortening days is the delicious flavours of seasonal autumn cooking. And by that, I mean pumpkin! I absolutely love pumpkin as an ingredient in both sweet and savoury dishes, and I think these gluten free pumpkin muffins are a perfect autumn treat.

They’re made with tinned pumpkin puree, which isn’t always easy to find in the UK – although large supermarkets will often stock it in their international foods section. If you can’t find a tin of pumpkin puree, you can substitute it with homemade puree from a roasted pumpkin or squash – instructions here.

Okay, enough talk. On to the actual recipe!

gluten free pumpkin muffins recipe the sickly mama blog autumn

Gluten Free Pumpkin Muffins Recipe

Ingredients for pumpkin muffins:

You will need the following ingredients for your gluten free pumpkin muffins:

  • 250g gluten free flour
  • 225g sugar (I split this between caster sugar, demerara sugar, and dark muscovado sugar – a mix with some darker sugar is ideal for a bit of extra flavour)
  • 2 eggs
  • 120g butter (salted)
  • 50g oats
  • 1/2 tsp xantham gum
  • 1 tsp baking powder
  • 1 can of pumpkin puree
  • 2 tsps cinnamon
  • 1 tsp ginger
  • 1 tsp mixed spice
  • 1 tsp vanilla essence
ingredients for gluten free pumpkin muffins recipe from the sickly mama blog

Method for gluten free pumpkin muffins

1. Pre-heat the oven to 190 degrees C and line a muffin tin with cake cases.

2. Melt the butter. You can do this in the microwave in 10 second blasts, stirring in between, until fully melted.

3. Add all the ingredients into a large mixing bowl, and mix until thoroughly combined. Don’t worry if it’s a little bit lumpy though!

tinned pumpkin puree being mixed into a cake mix the sickly mama blog

4. Spoon the mix into the cake cases.

5. Bake for 20 – 25 minutes. You’ll know the muffins are fully cooked when a skewer or fork inserted into the centre of a muffin comes out clean.

6. Put the muffins on a cooling tray to cool. Or eat them straightaway – they’re delicious still warm from the oven!

freshly baked gluten free pumpkin muffins cupcakes fairy cakes straight from the oven

Tips and pointers for your spiced pumpkin muffins:

These bad boys will keep in a tin for 3 – 4 days, although they’re yummiest fresh from the oven! You can also freeze your gluten free pumpkin muffins for up to three months – here are some pointers on freezing muffins. So you can make them now and enjoy them later!

This recipe is gluten free, however if you’re not in need of gluten free muffins, you can make them with regular flour and leave out the xantham gum. They’re just as yummy when they contain gluten, but do be careful not to over-mix the batter, as it will leave you with tough, chewy little cakes. Over-mixing is not such a problem with gluten-free baking, which is one of the few benefits of cooking for the gluten intolerant!

You can also very much get creative with the spices you use in these gluten free pumpkin muffins. I love a pumpkin spice blend that’s heavy on the cinnamon and ginger and light on the clove (by which I mean has NO CLOVES in it, because they’re disgusting). But a traditional American pumpkin spice mix has a good dose of nutmeg and clove in it, so you may wish to go for maximum authenticity there!

More gluten free treats…

Looking for more gluten free recipes? Why not try this amazing gluten free Rocky Road recipe – no baking required!

recipe for gluten free pumpkin muffins cupcakes fairy cakes the sickly mama blog autumn
cocktails · food · food storage · recipes

How To Make Hawthorn Berry Gin – Foraging Recipe

Basically, foraging is like shopping – except everything is free, so it’s better. As I’m on maternity leave, I’ve had plenty of opportunity to pick haw berries this year, so I wanted to share some of the recipes I’m trying out. I’ve heard that hawthorn berry gin has a taste a bit like sherry, so of course that was first on the list to try. Whether you live in the town or the countryside, chances are you’ll have a hawthorn bush nearby, as they’re one of the most common types of plant used for hedges in the UK.

This is a great way to transform a bottle of cheap £10 supermarket vodka into a bottle of fancy hawthorn berry gin you’d pay at least £25 for. Because yes – gin is basically just vodka that’s been flavoured either during or after the distillation process. So hawthorn vodka is hawthorn gin! Who knew?

Fair warning: this is my first time making hawthorn gin, so it’s not exactly a tried and tested recipe just yet! I’ve tried to read through a number of different hawthorn recipes and select the “average” set of instructions to follow…

Hawthorn Gin: The Recipe

1. First, pick your hawthorn berries

It’s the perfect time of year for picking hawthorn berries (also known as haw berries) in the UK! They’re also a great thing to forage, because unlike blackberries or even damsons, they’re not that popular, so it’s unlikely that other people will get there before you and pinch all the ripe berries.

The hawthorn berries are ripe when they’re a lovely bright red, from late August through to October depending on where you live. If you’re not confident identifying hawthorn, you can find a guide here. It’s not likely that you’d mix it up with another plant, so it’s a pretty safe bet for a new forager! Remember not to pick all the berries you find – they’re important food for wildlife too.

Some people say you should wait for the first frost to pick hawthorn berries, but it’s not really necessary for making gin. If you want, you can freeze the berries and defrost before using them in this recipe, to achieve the same effect.

You should also note that although hawthorn berries are edible, the seeds are mildly poisonous, which is why most hawthorn berry recipes involve cooking and then straining the berries to remove the pips.

foraging for hawthorn berries to make hawthorn gin uk

2. Prepare your hawthorn berries

Sort through the haw berries to remove any that are discoloured, and give them a wash.

Ideally at this point you want to top and tail each haw berry, cutting off the stems and the little brown bit at the bottom. You don’t have to, but apparently if you remove these parts, it reduces the amount of sediment that you have to strain out later. Some recipes leave the berries whole – others cut out the stone in the middle (but that seemed like too much effort to me) – this seems like the most popular approach though.

preparing hawthorn berries to make hawthorn gin recipe

3. Bottle it

Pack the haw berries into a sterilised bottle or preserving jar, adding sugar between the layers as you go. I find a lot of homemade gin too sweet, so I’ve not been over-generous with my sugar, but some recipes recommend vast quantities of the stuff. It’s basically just there for flavour, so you can add it to taste.

Leave a space at the top of the jar so you can give it a good shake. Then fill the jar or bottle with cheap supermarket gin or vodka.

making hawthorn gin at home recipe with hawthorn berries

4. Wait for hawthorn gin/hawthorn vodka

And now… We wait! Leave the hawthorn berry gin for about a month, giving it a shake every few days. Then, strain your gin. You can do this the traditional way through a muslin, or through filter paper.

Next, let it mature for 2 – 3 months before drinking. It will keep for about a year after that, so make sure you label the bottle.

how to make hawthorn gin at home with hawthorn berries

Now, I can’t report back on the flavour just yet because my gin is still infusing, but I will let you know how it turns out when we crack it out in the winter!

Your hawthorn berry recipes

I’ve really enjoyed making this hawthorn berry gin recipe and I’d love to know how else I can use up all these delicious haw berries! Do you have any great hawthorn berry recipes? Let me know in the comments!

baking · food · gluten free · recipes

Gluten Free Rocky Road Recipe – No Baking Required!

Gluten free rocky road is one of my absolute favourite recipes! I don’t make it that often – because (as my husband says) it’s about as addictive as crack, but much more fattening. In fact, I made a batch of gluten free rocky road specifically so I could take pictures for this blog post, and we had already eaten three quarters of it before I had a chance to take photos of the finished product. That speaks for itself!

Gluten Free Rocky Roads – Overview

It’s a super easy recipe. This is a gluten free tray bake, but there’s no baking required! Instead of cooking the traybake, you just need refrigeration – so it’s a great one to make with kids.

It only takes about 10 minutes to prepare from start to finish, and will make about 12 – 16 rocky road bars, depending on how big you cut them!

Gluten Free Rocky Road Ingredients

You will need…

  • 200g butter
  • 6 tbsps golden syrup
  • 200g dark chocolate (you can use milk, but the end product will be VERY sweet)

Then for the filling, you can be super flexible, based on what’s in your store cupboard! You basically want about 350g of dried filling, which needs to be chopped or crushed into small pieces. For the bake in these pictures, I used:

  • 125g Crunchie bars (other chocolate-coated honeycomb is available)
  • 125g gluten-free Viennese biscuits
  • Handful of gluten-free pretzels
  • 3 handfuls of mini marshmallows
  • 2 handfuls of gluten-free cornflakes
the ingredients for delicious gluten free rocky road recipe

Gluten-free Rocky Road – The Recipe

1. First, line a 22cm square baking tin with tinfoil.

2. Take your Crunchie bars or other honeycomb, biscuits and pretzels, put them in a resealable freezer bag, and bash them with a rolling pin until they’re in smallish chunks. Keep back a few pretzels and marshmallows for decoration! Then add the crushed fillings to a mixing bowl along with your marshmallows and cornflakes.

delicious gluten free rocky road recipe with pretzels, marshmallows, chocolate and honeycomb

3. Next, put the butter and golden syrup in a small saucepan on a low heat. Heat them together until the butter is melted into the syrup. Mix them regularly and don’t let the mix come to a boil!

recipe melting butter and golden syrup in a saucepan

4. Remove the saucepan from the heat. It should be warm but not boiling hot! Add the chocolate and stir it in, until it’s melted into a smooth syrupy sauce.

5. Pour the chocolate mixture over your dry ingredients and stir gently until the dry ingredients are all totally coated.

6. Pour the mixture into the baking tray and pat down until the surface is roughly level. Press marshmallows and pretzels into the surface for decoration.

delicious gluten free rocky road recipe setting in the tin

7. Leave the tin out until it’s no longer warm to the touch, then pop into the fridge to finish setting your rocky road mix.

8. Refrigerate for a couple of hours at least. Then you can turn the rocky road out onto a plate, peel off the foil, and slice! Voila, your gluten-free rocky road is ready to serve!

Tips and Hints

The key thing about this is that you’ll want to store it in the fridge. This gluten free rocky road melts in your mouth… But also it melts in your hands, and all over your kitchen! It can be kept out at room temperature for a bit e.g. a party buffet, but I wouldn’t be taking it to a summer picnic.

If you do need it to last longer out of the fridge – or if you want to cut neat non-crumbly slices – the best way to do this is with a pure chocolate coating. Melt some more dark chocolate down and pour half over the bottom of the tin and leave it to set for five minutes before adding the main mix. Then once you’ve smoothed over the main mix in the tin, pour the rest of the chocolate over the top. It just makes it easier to handle.

delicious gluten free rocky road recipe with pretzels, marshmallows, chocolate and honeycomb

More gluten free baking recipes

If you enjoyed this recipe and you’re looking for more gluten free cake or cookies recipes, why not check out my gluten free brownies recipe, or this gluten free cookies recipe?

food · recipes

Lazy Mama’s Quick Noodle Soup Recipe

I made this quick noodle soup for lunch the other day and thought I should share the recipe. It’s so great if you don’t have much time but you want something homemade, nourishing and pretty healthy! It’s vaguely Japanese-inspired, while being 100% inauthentic, and the ingredients are pretty flexible.

This is a generous single helping for one, and it takes about 5 minutes to cook (yes, it really is that quick!)

lazy mama's quick noodle soup recipe the sickly mama blog

Lazy Mama’s Quick Noodle Soup

Ingredients List

If you tend to eat stir fries and cook Asian food, you’ll probably have most of the ingredients in your store cupboard, like we do. However the whole point of this soup is that it’s quick and easy, so I’ve also given some substitutions you can use instead, if you don’t have the right ingredients.

You will need…

  • Sesame oil (you can use regular vegetable oil, but sesame oil tastes best)
  • Soy sauce
  • Teriyaki sauce (if you don’t have this, you can replace it with a dash of extra soy sauce and a spoon of honey)
  • Mirin or rice wine (optional – you can leave this out entirely or use sherry instead)
  • Miso soup made up from a packet or paste, OR bouillon powder OR in a pinch, a vegetable stock cube!
  • 2 spring onions (or a small handful of finely chopped white onion)
  • Vegetables of your choice! I love chestnut mushrooms in this – but pak choi, cabbage, spinach etc. all work great, as would pumpkin or squash. Or you can have it plain with just noodles and soup!
  • One pack of wok- ready noodles. I think udon noodles is best, but it depends what type of noodle you prefer!

How To Make Your Quick Noodle Soup

First, fry your spring onions and mushrooms in sesame oil, in a small saucepan.

Make up about 400ml of miso soup or vegetable stock. When the onions are soft and the mushrooms cooked, add the stock.

Add about a tablespoon of teriyaki sauce, the same of mirin, and a generous dash of soy sauce. Bring to a simmer.

Add the noodles and cook until done, as per the pack instructions – usually a couple of minutes.

And you’re done! It really is that easy. This is my go-to dish when Martin is out, as he’s usually head chef in our household except where baking is concerned.

More easy recipes

Looking for more easy to cook, quick recipes? Why not check out my recipes page!

quick noodle soup recipe the sickly mama blog japanese chopsticks
baking · food · gluten free · recipes

The BEST Gluten Free Oatmeal Raisin Cookies Recipe

Today, I’m going to share my gluten free oatmeal raisin cookies recipe. I love baking, and as my husband is gluten intolerant, it’s hard to find fresh baked goods for him in the shops. So, whenever the opportunity arises (i.e. Little Man is in a good mood and happy enough on his play mat), I get baking.

Back at the start of lockdown, I was planning on baking some chocolate chip cookies one day, but asked my husband if he had any special requests. He asked for oatmeal raisin cookies. I’d never baked them before so I researched a bit online and made my own substitutions to make them gluten free. They’re actually an ideal cookie to make GF, because the oats help to bind them and reduce the floury/crumbly texture that you often get with gluten free baking. For the busy mum (or dad) on the go, the finished cookies can also be frozen and reheated later – see instructions further down this post.

Now, onto the important bit…

Gluten Free Oatmeal Raisin Cookies Recipe

the best gluten free oatmeal raisin cookies recipe the sickly mama blog easy bake

The Recipe

Assemble the following ingredients:

  • 200g sugar (ideally a golden caster, or a mix of brown and white sugar also works well)
  • 150ml sunflower oil (or other veggie oil)
  • 1 egg
  • 100g raisins or sultanas
  • 120g gluten free flour
  • 300g oats (make sure they’re specifically gluten free oats if you’re baking for a coeliac)
  • 1/2 tsp xantham gum (not essential if you don’t have it, but helps with binding gluten free bakes)
  • 1 tsp cinnamon
  • 1 tsp vanilla extract
  • 1/4 tsp bicarbonate of soda

Gluten Free Oatmeal Raisin Cookies – The Method

These cookies are super quick and easy to assemble, because the oil base makes mixing them very simple.

1. Pour 50ml of boiling water over your raisins/sultanas and leave to soak.

2. Preheat your oven to 180 C.

3. Line two baking trays with parchment.

4. Mix the sugar, oil and egg in a bowl until well combined.

5. Add the water from the raisins/sultanas, the cinammon and the vanilla extract, and mix.

6. Add the flour, xantham gum and bicarbonate of soda and mix. Then, add the oats and mix.

7. Add the raisins and mix. Your cookie batter is now complete!

8. Dollop the batter into the baking sheets. Gluten free cookies never spread quite as much as regular cookies, so get them into roughly the thickness and shape you want, but still aim to leave a couple of centimetres gap between cookies.

9. Bake for 12 – 15 mins until golden brown, and cool on the trays. Voila! Your cookies are ready.

Freezing and Reheating Your Cookies

These gluten free oatmeal raisin cookies freeze really well! It’s perfect so that next time you can have that fresh baked cookie taste with even less effort. Ideally freeze them on a tray, before transferring into a bag or container for storage.

You can keep the cookies in the freezer for up to two months. To reheat, simply pop them on a baking tray (from frozen) in an oven pre-heated to 140 C, for 10 – 15 minutes. Everyone will think you just baked them!

mum and baby making gluten free oatmeal raisin cookies the sickly mama blog recipe

More Gluten Free Recipes

Looking for more yummy gluten free recipes? Why not try this recipe for (highly addictive) gluten free rocky roads? They’re perfect to make with kids as they don’t even require baking!

food · recipes · tea

How To Make Fresh Mint Tea Recipe

Peppermint tea is one of my favourite herbal teas (and I love tea!). It’s great if you’re feeling a bit bloated after a big meal, or have a bit of a sad tummy. Mint tea is also caffeine free, and it smells amazing as the process of brewing the tea releases essential oils. But did you know it’s super easy to make fresh mint tea at home?

Lots of us have mint plants in our gardens… They tend to go rogue and take over half your shrubbery. But if you don’t have a garden, or somehow have the only garden in England not infested with mint, you can of course buy it at the supermarket too (or alternatively, it will grow very happily in a pot, so you’ll have it handy whenever). Here’s the recipe:

Fresh Mint Tea Recipe

Grab a generous handful of fresh mint leaves for each person you want to make tea for, and gently crush the leaves a little in your hands to help release the oils.

Put the mint in a teapot or straight into a cup, and pour boiling water over the leaves. Leave it for 3 – 5 minutes until the water changes colour to a pale yellowy green. You can add a little sugar or honey to taste if you prefer a sweeter flavour, or even some lemon peel for a hint of citrus.

And that’s it! It’s super easy and very delicious, and it helps tackle the mint problem in your garden (without taking a toll on your liver like a mojito does…). It’s really easy to make this tea your own, by playing with the ingredients and adding your own spin on it. If you fancy a caffeine hit, you can even mix your mint tea with green tea, for a beverage with a little bit more of a kick to it!

how to make fresh mint tea recipe the sickly mama blog tea o clock
coronavirus · food · Just for fun · lifestyle · recipes · top tips

Dalgona Coffee – Fun Korean Coffee Drink You Can Make During Lockdown!

So my awesome husband came across this great recipe for an awesome chilled coffee drink you can make at home. It’s called Dalgona coffee, it’s Korean, you can make it with ingredients you already have, and it feels like something super fancy you need to go to a coffee shop for!

He got the recipe from this website and I’ll direct you there as well for the full details. Essentially you make a meringue-style coffee foam by whisking equal quantities of good-quality instant coffee and sugar with a little bit of water, until it forms stiff peaks just like a meringue. Then you dollop it into cold milk. You can either mix it in with the milk or leave the foam on top and drink the milk through the coffee foam – I recommend the latter option because not only does it taste great, but the velvety texture is very satisfying.

It’s very quick and easy, and you can make a large amount of coffee foam and refrigerate it for a couple of days to use later. We made dalgona coffee over lunch one day and it was a great afternoon treat and something a bit different to do during quarantine.

A picture of our dalgona coffees is below…

cocktails · coronavirus · food · Just for fun · recipes · Uncategorized

Lockdown Fun: The Quarantini Challenge

So lockdown is boring (have I mentioned that?), and we have to find ways to make it more fun. My awesome husband came up with the idea of inventing a cocktail with just ingredients we already have in the house (although, fair warning, we do have two shelves of booze in the pantry, so it’s not a particularly heavy restriction). Clearly this would be named… The Quarantini. And this is the Quarantini Challenge!

I suggested we should each separately come up with a recipe and swap. Originally we were both going to make our drinks on Sunday evening, but after Martin made his drinks, it rapidly became clear that having another cocktail each would result in a much higher level of inebriation than intended or appropriate for a Sunday night. So I made mine on Monday instead.

Read on for the recipes…

the quarantini challenge lockdown fun coronavirus covid 19 original recipe cocktail the sickly mama blog

Martin’s Quarantini: The Dirty Artini

Named after Dirty Arty, a video game character notorious for eating tinned peaches and leaving the cans behind (among other things). Martin went with the base of a classic Martini, and a quarantine twist straight from our cupboard of canned goods. His recipe:

  • 50ml gin (he used Roku gin, a Japanese brand)
  • 10ml Marsala wine
  • 10ml peach liqueur (or umeshu)
  • 15ml tinned peach juice

The above to be stirred over ice, strained into a cocktail glass and garnished with a slice of tinned peach (lockdown bonus: you get to eat the rest of the tin afterwards).

My Quarantini: The Jumbletini

Named because it was made of a total mish-mash of random booze from the store cupboard, I proudly present my recipe for a quarantini:

  • 25ml spiced dark rum (I used Kraken rum, our favourite)
  • 25ml lemon gin (Sipsmith Lemon Drizzle)
  • 10ml pink grapefruit gin (from the Ely Gin Company)
  • 10ml umeshu (Japanese plum wine which I’m obsessed with, I used The Choya Single Year)
  • lemonade to taste
  • mint leaves from the garden

I smushed up the mint leaves (technical term) and served the above over ice in our favourite sparkley whiskey glasses.

The Quarantini Challenge: Who Won?

Obviously it pains me to admit it, but Martin’s quarantini was better! My cocktail was pretty nice actually, and I would drink it again, but Martin’s was delicious, plus you got to eat the boozey peach slice at the end, which was awesome. So yes: Martin won the Quarantini Challenge!

Have you made a quarantini? What was your recipe? I’d love to try other people’s store cupboard cocktails too!

More lockdown fun…

I’ve also written about my kitchen tips and tricks for lockdown, focusing around cooking and storage tips and ideas for stocking up during the Covid-19 pandemic. Why not check it out?