Cooking, Drinks
comments 19

And I’m back…

Hola! I went awol there, apologies. An unintended break and longer than expected, life intervened, as it tends to do. I’ve been busy with work, on a particularly demanding project which has just wound up. Work aside, I have been personally busy, lots of events, visitors and unpacking (still ongoing and in the slowest manner possible – I have a mental block with it!).

I am in the process of making some changes here too, but it’s taking a little time so watch this space. I failed to write the last two (was it three?) monthly round ups, this was deliberate because it felt like I wasn’t blogging enough throughout the month to do them, but I will resume next month. It seemed senseless to start summarising so few posts.

This little blog had it’s second blogiversary, which, in the flurry of activity that was last month, went unnoticed. Happy Birthday Blog! I also celebrated my birthday and my first niece was born the day before. I visited an English vineyard, found a new favourite curry house, went to Dine with Dos Hermanos at Casa Brindisa. And that’s just the tip of it.

What a month! Brilliant.

7 hour roast shoulder of pork

My birthday deserves a mention, and only for the food. I roasted a magnificent pork shoulder over 7 hours, and roasted a leg of lamb with anchovy, garlic and rosemary. I’ll blog the details soon. We washed it all down with lots of cremante, prosecco and rhubarb, rose & raspberry bellini’s with a sprinkling of eighties music. Bonnie Tyler, anyone? There’s a story behind that, but I’ll not get into it now. I had planned elderflower bellinis but failed to finish the syrup in time, having started it, oh 3 hours before the party. Doh. I tidied up the weekend with some more rhubarb bellinis in the park the next day with a gorgeous sunny picnic, I love the urban decadence and I plan to fill the summer with such days. I do need to even out the horror of a farmer’s tan that I acquired that day!

roast leg of lamb with anchovy, garlic and rosemary

Roast leg of lamb with anchovy, garlic & rosemary

Roast leg of lamb with anchovy, garlic & rosemary

Lots of other stuff happened. London Food & Drink Bloggers, we now have a group on Ning, do come join us if you aren’t there already. We had a fantastic wine tasting with Catavino at The Westbridge recently, and lots more similar events to come. Gabriella wrote a great post about it here.

Rhubarb & Raspberry Bellini

But, what of the bellini? You’ve been reading for ages now and still no recipe? Apologies, here it is. It’s freeform, but really, it’s easy, I promise. Trust your nose. I experimented lots with the bellini so keep an eye out for more recipes incl. elderflower bellinis. Yum!


Some rhubarb, chopped into 1 inch chunks (4 or 5 sticks will suffice, but make as much as you like, this is great with yogurt etc. too)
Raspberries, 1 per bellini
Sugar, to taste
Rosewater to taste
Some nice fizzy, prosecco recommended


Boil the chopped rhubarb with some sugar and water. It will start to come apart after 5 minutes or so. Add sugar to taste.
Allow to cool and add rosewater until you get a hint of fragrance. Depending on how much rhubarb you have, you may need to add a lot. I had to add half a bottle or so!
Add a raspberry to your champagne flute (or wine glass if you’re going to the park like me and don’t want to risk your crystal!), crush with a teaspoon.
Add about twice the amount of rhubarb.
Top up with prosecco, or whatever sparkling wine you are using.
Enjoy the rest of your decadent day with many more bellinis!




  1. Yay! Well I’ve been with you all the way anyway! That birthday lamb and pork was amazing though so special mention goes to that and I must try your rhubarb bellinis – it looks delicious – we just need SUN!

  2. Happy Blogiversary!

    And well done for managing to fit that pork shoulder in your oven. It looks utterly vast! And delicious.

    Glad to hear work is calming down and looking forward to reading all your forthcoming posts

  3. Happy belated birthday and blogiversary!
    Was lovely to meet you at the Casa Brindisa event.
    Here’s a special Bonnie Tyler link just for you (do watch, it’s quite amusing)

  4. Oops, sorry, wasn’t expecting it to embed the video, I just wanted to post a link to it! Sorry!

  5. Happy anniversary ELAG!

    What a great post. Your pork shoulder is a thing of utter beauty. I love rhubarb bellinis too.

  6. rayspack says

    Well done chica! And god knows I’m all over that drink. It’s looks delicious and would most likely pair beautifully with the fresh ceviche we’ll be savoring this weekend in Costa Brava :-)

  7. Happy blogiversary! Gutted I missed your birthday feast – those hunks o’ meat are monsters!

  8. Two years only! And it feels like your blog has been going for decades, the grande dame of food blogging, such is the rapidity of the interweb world.

    Congratulations and happy birthday.

    See you at Taste of London?

  9. Happy second blogversary Niamh. My third is coming up soon! It all gets a bit tiring after a while.

  10. Happy belated birthday wishes. Even if I had known ahead of time I would have forgotten (mind like a sieve), so I don’t feel too bad. The rhubarb bellini sounds AMAZING. I love rhubarb so I will definitely be trying this. Thank you!

  11. A belated Happy Birthday to you! It was lovely to briefly meet you at the Dos Hermanos thingy. That lamb looks stunning…!

Over to you! Your comments - I would love to hear from you :)