Date Night: Grey Goose Martini Masterclass @ Harvey Nichols

Last night James and I discovered our favourite type of Martini - wet and stirred, with an olive to garish. I'll be honest, I don't think I've ever ordered one before, but after last night's masterclass, I'm definitely going to try ordering one like a pro...

We were invited for an evening of cocktails & canapes with the Grey Goose clan at Harvey Nics to celebrate the arrival of Grey Goose Boulangerie Francois - a kitch, seemingly innocent 'bread delivery van' - that's actually the world's most intimate Martini bar!

A 'wet' Martini is, if I'm not mistaken, made with more vermouth than vodka (or gin), so gives it a slightly sweeter taste. Garnished with an olive, we both agreed it was a good palette cleanser (because everyone knows cocktails and palette cleansers are synonymous), and our favourite out of the three variations we tasted.

The cute, artisan camionnette is outside Harvey Nichols and open for Martini making from 12 - 8pm and runs from tomorrow (22nd) to Sunday 26th October - it's well worth a visit!

Clean Oat & Peanut Butter Bake Bar

Two of my nearest and dearest, Anna & Hannah, are keen oat / quinoa / breakfast-bar bake queens, and on Sunday I fancied making a batch myself for snacking on throughout the week, or as a quick-fix breakfast to take to work with me.

They turned out preetty d-lish, especially for a first go when I wasn't paying too much attention to quantities...

I used;

• 2 x handful cashew nuts
• 1 x handful pitted dates
• 2 x handful raisins 
• 2 x tablespoons peanut butter (I use Meridian 100%) 
• 50g oats (or there abouts...)
• 1 banana (mashed)
• 2 x tea spoons raw coconut oil (I use Biona) 
• 2 x eggs 

1. Chop up your cashew nuts, dates and raisins, as finely as you can be bothered to (you could use a blender but I wanted mine quite chunky). 

2. In a mixing bowl, combine the chopped cashew, dates and raisins with coconut oil and 'massage' with your hands. 

3. Then add your eggs, oats, PB and mashed banana.

4. Spread the mixture into a baking tin and put in the oven for 20 - 25 minutes until crisp and golden brown.

It tasted really nice warm (I couldn't wait until it had cooled down), but it was also lush with a cup of tea in work this afternoon. When you get a mouthful of unexpected peanut butter it's literally like heaven...

Now the rest of them are just waiting for me in the fridge.. it's torture!

What's your favourite oat bake? 

Comforting Winter Smoothie

I think the phrase under the weather was made for the past week. Basically everyone I know has been a victim of windy, wet October the past few days, including yours truly.

I was feeling really grim earlier so whipped this up to try and combat my cold - it tasted lush so I wanted to share it!

You'll need:

• 2 x handfuls of spinach
• 1 x banana, chopped
• 1 heaped teaspoon of wheatgrass
• 1 heaped teaspoon of spirulina 
• 1/2 avocado 
• Frozen berries: raspberries, blueberries, blackcurrants, blackberries
• 4 x strawberries, chopped
• Coconut water 
• Unsweetened soya milk
• Dessicated coconut to top
• Chia seeds to top 

Of course you can substitute out the coconut water (I only buy it when I'm feeling flush as I think it's a little pricey!) for standard tap, and the soya for almond, it's up to you.

It's creamy, fruity, really filling and brimming with so many nutrients.

Hopefully it bullies off my sore throat before tonight, I'm out for a friend's birthday - fingers crossed!

Making Sushi

On Friday I learnt how to make sushi.

It was incredible. Ben from Sushi Night Fever came over loaded with sticky rice, fish, seaweed and gloves for lubing (very important).

We made everything below:

You make each type in rounds, and Ben's on hand to help should you begin to mess it all up (and take group photos, which is always very useful).

I was genuinely so surprised at how full we all were after the master class had finished!

Rows and rows of spicy tuna, chunky salmon, crispy salmon skin and avocado, mango, cucumber, ginger, wasabi, chives and seaweed... what a fishy feast!

Now, on to those lubey gloves (oh er)... You wear them to get down and dirty with your filling. Ben gave us all a squirt of mayo to get our fingers nice and, um, moist (which helps everything mould together), and away you go! We couldn't get enough:

My hosomaki:

So proud of these little beauties!

For a dinner party with a difference, it's definitely up there. Ben was great, managed around the space limitations (ten people and a modest dining table makes for an interesting seating plan...), and stayed for some drinks with us after (poor bloke). 

Their website's here: http://sushinightfever.co.uk/