monin syrups

For me Monin syrups are the secret to tasty baking. These syrups are available in nearly every flavor you can think of, from classics like vanilla, raspberry, and cinnamon to the wild and wonderful basil, elderflower and jasmine. 

I love how the look all stacked together, and the vintage inspired french labels are beautiful in their own right. 

But these are so much more than pretty bottles to put in your kitchen and never think of again. They pack a fantastic flavor punch and can be used in so many different ways, add a splash of chestnut or gingerbread flavor to your hot chocolate for a festive treat, no longer do you need to be a slave to Starbucks red cups! Pour lychee over vanilla ice cream for a quick treat, or better still use it when making your own ice cream. Add cherry to coke, use the mijito or blue Curacao flavor in cocktails, add chocolate and hazelnut to milk for a quick milkshake or lemon to iced tea. Flavor your macron centers with pistachio and my favorite use adding pretty much any flavor to sponge mixes. 

This is really useful when you want a flavor like passion fruit or mango where the wetness of fresh fruit can cause a less than perfect sponge. Its also great for making flavored frosting! I'm dreaming up lavender cupcakes with honey frosting as I type this.

Another great use is in jellies or jams

Apple and apricot jelly

Ingredients 

2 litres apple juice 300 ml Monin Apricot  16 sachets gelatin  Fresh apricot wedges  1 cinnamon stick  (4 to 5 per portion) Method

Brings apple juice and Monin Apricot with cinnamon stick to the boil.   Cool slightly.  Dissolve in the Gelatine and strain through muslin cloth.  Fill molds with the jelly, 1/3 of the way.   Slightly set the jelly, add another layer of jelly and apricot wedges.Repeat so that the final layer is jelly.  You can use any mixture of flavors to make as many different jellies as your heart desires this way .

Another recipe I love is Raspberry Vinaigrette

Simply Combine -

1/4 cup of oil 

2 tablespoons red wine vinegar 

1 tablespoon Monin Raspberry Syrup 

1 teaspoon Dijon mustard 

Salt & Pepper to taste

There are plenty more uses for monin syrups beyond simple drinks here. Once you start using them you really will wonder how your culinary en-devours ever survived without these jack of all trades syrups.   

The possibilities really are endless and although you may not find a million uses for a liquorice syrup, there are plenty that will serve you well.

Cream Supplies will have everything you could ever dream of in a syrup and are worth a look.

If you'd just like to dip your toe then there are also mini gift sets available with cocktail flavors and Coffee flavors to have an experiment with several flavors without breaking the bank or committing to large bottle. 

I scream, you scream we all scream for.....

I made these a while ago for my sisters birthday and thought I'd pull them out for my new blog. The recipe is orginally from Bake and Decorate by Fiona Cairns . Its a lovely big book full of pictures and instructions on how to make even the dullest cake a stunning work of art. 


These are sweet little cupcakes in disguise as ice creams!  



They are so simple to make and yet so effective, sure to get the wow factor at any occasion that requires cupcakes (read any occasion at all then). These were loved by everyone from my 90 year old grandma to the 3 year old little boy who lives next door 

To make this recipe you will need the following ingredients:


For the sponge 
120 g / 4 oz self raising flour

120 g / 4 oz butter - softened

120 g / 4 oz caster sugar

2 medium eggs

For the butter cream

• 140g/5oz butter softened
• 280g/10oz icing sugar 
• 1-2 tbsp milk
• few drops food colouring and or flavoring
  
  Presentation 
  
  
  Flat bottomed ice cream cones available in most supermarkets
  Sprinkles 
  Flake chocolate bars
  
  (makes around 15 cones)

Method. 

Sift the flour and baking powder together, twice preferably

Beat in the soft butter, eggs and sugar

Mix for a couple of minutes until smooth and slightly pale
Carefully add the mixture to the ice cream cones, (i found it best to use a piping bag to prevent any sponge mix burning on the sides) roughly fill them half way up.

Bake in the oven for around 20 mins at 180c or until a skewer comes out clean. (yes you bake them in the cones. I know it seems weird but trust me it works) 

Take them out the oven and allow to cool! 

mix together the butter and icing sugar with a little dash of milk to soften. separate the mixture into different bowls and add your choice of flavour and coloring. then simply pipe your icing onto the cooled cupcakes to look like ice cream and decorate accordingly. 

You really can go to town with these cakes, any cake and frosting combo would work. I chose a classic vanilla, mint choc chip and a cherry swirl (although the swirl bit didn't quite work). Id love to try an tangy lemon and rich chocolate fudge next time though.  

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