The Clumsy Cook

It seems that most of my cocktails this month come from the same TikTok account - Difford's Guide AU . But they just have a cute mixologist and I cannot help it but think "I need to make that!" after every drink she makes. This week: The Fluffy Duck I don't actually have all the ingredients needed for a proper Fluffy Duck, but my mantra when it comes to cocktails is "improvise, improvise, improvise". And maybe one day I will buy some Advocaat liqueur and make  proper Fluffy Duck - but I am already running out of space for booze. Advocaat liqueur is similar to eggnog I guess... and it apparently tastes like vanilla custard and panna cotta, which gave me plenty of right to replace it with the white chocolate strawberry liqueur that I had leftover from NYE party - I bet these two liqueurs have nothing in common, but the main reason I chose it was the creaminess. A popular cocktail in the 80s, the Fluffy Duck can be made with rum or gin - I only recently got som

Technically frittatas are an Italian omelette made in a pan on the stove. Well, not my frittatas. My frittatas are made in the oven and very rarely I make the same frittata twice. And I love frittatas because they are very versatile, helps me use up the ingredients in my fridge, I just mix everything together, throw them in the oven and then I have breakfast sorted for a few days. Since my frittatas are so different... will I make a recipe out of any frittata I make? Probably not, unless I really discover the best frittata recipe out there. Ingredients (4 servings): 7 eggs 1/4 cup milk 2 kapia red peppers 1 baby aubergine a handful of cherry tomatoes 30g bacon butter salt & pepper Although as I said, anything goes: any veggies, cured meats, cheese that is in the fridge. Method: Preheat the oven to 180°C. Cut the veggies and bacon. Whisk together the eggs with the milk, salt and pepper.  Throw the other ingredients in. Butter an oven-safe dish, then pour the egg mixture in. Bake it

I always wanted to make meringues and when I discovered Molly Baz's Salted Biscoff Meringue recipe (on her Patreon page) I couln't wait to make it with my favourite winter spiced biscuits - speculaas . Last year I couldn't find the speculaas biscuit butter anywhere (even though I saw it everywhere before I had a recipe where to actually use it), but this year I made sure I got one as soon as it hit the shops (it's only available around Christmas), and I made my meringues! Where they perfect? No, not really. Mostly because I used an American recipe as a base and I feel like meringues are too sensible for cup measurements (I mean, no offense Molly, but the recipe asks for 1/2 cup egg whites - that totally made me spill egg whites all over the kitchen). I will try to perfect my meringues, but until I do, here's how I made them for our NYE party. Ingredients (makes 20 meringues, depends on the size): 4 eggs (room temperature) 4-5 speculaas biscuits 3 tbs speculaas biscu