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!



Written by Niamh
Cooking and travelling, and sharing it all with you.