Rose Soufflé

  • By Non Rhys
  • 07 Nov, 2016

Try your favourite flavour with the recipe!

With Winter festivities on the way it's always handy to have a simple yet sophisticated dessert ready to impress your guests, or just to treat yourself on a freezing night in! This recipe is great for entertaining, as it can be prepared in advance and just popped in the oven when you're ready to serve. This recipe is per single serving, so just adjust accordingly if you want to share!
Syrup Soufflé
Place 20g Butter and 25g Dark Chocolate into a bowl, and melt over a saucepan of boiling water, ensuring the bottom of the bowl doesn't touch the water.
Combine one egg and 20ml of Rose Syrup (Lavender is also great) in a bowl and whisk until frothy.
Fold 20g of sifted self-raising flour into the egg mixture, and then whisk until smooth and frothy once more.
Add the melted chocolate mixture and then lightly mix and whisk one final time.
Pour into a Ramekin dish and place in a pre-heated oven at 180 degrees for 12-15minutes.
If you can resist, the Soufflés can be covered in cling film and kept chilled until later.
Keep an eye on the Soufflés near the end, as once they have risen and the top has cracked, wait another couple of minutes and they should be ready. They should be gooey on the inside and cakey on the outside! Scrumptious served with either cream or ice cream.



Tast Natur

By Non Rhys 09 Jan, 2017
Zingy C

Whether you're trying to start the year dry or trying to fight a cold, it can make this time of year feel dreary. So we've been experimenting with our sugar free syrup range to come up with a drink that's a great cocktail packed with Vitamin C! Many non-alcoholic cocktails are too light and watery for this time of year, and can't compete with a classic shorts like sours, but this recipe will give your taste buds the zing it needs as a non-alcoholic sipping cocktail!

Prepare...
15ml or 1/2 Fl Oz of Freshly Squeezed Lemon Juice (approximately half a lemon)
40ml or 1 1/2 Fl Oz of Freshly Squeezed Orange Juice (approximately half an orange)
...and strain into a cocktail shaker with ice.
Add...
30ml or 1 Fl Oz of Sugar Free Rowan Syrup
100ml or 4 Fl Oz Apple Juice
...Shake vigorously, giving arms a bonus workout!
Pour into two Martini glasses.
Garnish with lemon peel.

If you decide you deserve a break from a dry January, simply want to delay the health kick until next month (or next year!) or just realise a dry month is just not going to happen for you... then add 50ml or 2Fl Oz of Vodka to the recipe!

By Non Rhys 04 Jan, 2017
This time of year we often crave a vitamin boost to get us through colds in the cold! If you're looking for a way to use any  foraged berries leftover from Autumn still in the freezer, and don't fancy making another stodgy crumble why not combine them with Rowan Syrup, a berry packed with Vitamin C? We've used the Sugar Free version in this recipe.  Alternatively, simply buy a pack of mixed berries to conveniently keep in the freezer for when you need them?

Blend...
1 Cup Oat Milk
1 Cup Mixed Berries, preferably frozen (We use blackberries, blackcurrants, cherries and blueberries)
1 Tablespoon Rowan Sugar Free Syrup

This recipe serves one, couldn't be easier, and makes a berry nice breakfast smoothie!

By Non Rhys 12 Dec, 2016
Not many plants are growing during this Wintery Welsh Weather. The sunny coloured Gorse flowers (Eithin in Welsh) are therefore a special sight during a cold walk, and a tasty treat once back into the warmth! Because it stands out when other plants have died back for Winter, many think that it's always flowering, and therefore the saying 'When gorse is out of blossom, kissing's out of fashion'. I think Gorse, with its surprisingly tropical taste, is therefore the only choice for a Festive Cocktail. We've combined it with a few other ingredients which will probably be around the kitchen during Christmas.

In a shaker (pint glass will substitute well) place...
20ml of Gorse Syrup
25ml of Brandy
Stir with ice to combine, cool and dilute slightly. (Until the outside of glass mists and condenses slightly)
Pour into a Flute or Martini glass, without the ice, through a Hawthorne Cocktail Strainer (or a small strainer will serve)
Top up with Prosecco, about 60ml
Stir and garnish with a spiral of Orange Peel

Nadolig Llawen!
By Non Rhys 23 Nov, 2016
Apple & Cinnamon French Toast

Gently melt 100g butter and add to 100ml Apple Syrup.
In a separate bowl whisk 3 eggs, 60ml milk and 1 Tablespoon of ground cinnamon. 
Flatten a slice of soft bread, white is recommended and cutting off crusts is optional
Coat one side with the Apple Syrup mixture and roll up, with that side facing inwards
Dunk rolls in egg mixture
Fry in butter for a few minutes each side, until golden
Drizzle with or dunk in some extra Apple Syrup

Perfect with fresh ground coffee for a Wintry treat!

By Non Rhys 07 Nov, 2016
With Winter festivities on the way it's always handy to have a simple yet sophisticated dessert ready to impress your guests, or just to treat yourself on a freezing night in! This recipe is great for entertaining, as it can be prepared in advance and just popped in the oven when you're ready to serve. This recipe is per single serving, so just adjust accordingly if you want to share!
Syrup Soufflé
Place 20g Butter and 25g Dark Chocolate into a bowl, and melt over a saucepan of boiling water, ensuring the bottom of the bowl doesn't touch the water.
Combine one egg and 20ml of Rose Syrup (Lavender is also great) in a bowl and whisk until frothy.
Fold 20g of sifted self-raising flour into the egg mixture, and then whisk until smooth and frothy once more.
Add the melted chocolate mixture and then lightly mix and whisk one final time.
Pour into a Ramekin dish and place in a pre-heated oven at 180 degrees for 12-15minutes.
If you can resist, the Soufflés can be covered in cling film and kept chilled until later.
Keep an eye on the Soufflés near the end, as once they have risen and the top has cracked, wait another couple of minutes and they should be ready. They should be gooey on the inside and cakey on the outside! Scrumptious served with either cream or ice cream.



By Non Rhys 20 Oct, 2016
Scary Bloody Mary
We like to have fun and experiment with our syrups, so this Halloween we have decided to make a limited edition garlic syrup to keep those undead creatures at bay! It’s great as a marinade for roasting, or even as a basis for a dressing. However, we’ve decided to incorporate it into a twisted version of a classic drink:

Try if you dare...
 Chilli Syrup 1 floz/30ml
 Garlic Syrup 1 part floz/30ml
 Vodka 2 floz/60ml
 Tomato Juice 5 floz/150ml
 Juice of half a Lemon
 Pinch of black pepper and salt
Combine all ingredients in a cauldron with ice, and stir really well...
 Top with a sprig of fresh parsley, and eat if you find someone you want to cwtch with! 
By Non Rhys 14 Sep, 2016
With school starting back and blackberries out in abundance why not treat yourself to an autumnal cocktail?
Place ice in a shaker and add...
140ml (2 parts) Apple Juice
70ml Blackberry or Blackcurrant Syrup (1 part)
70ml Vodka (1 part)
and a squeeze of lemon juice ( 1/4 part)
...shake well, pour in to a glass with a slice of lemon and ice, and enjoy!

By Non Rhys 26 Jul, 2016
With August nearing, Chamomile, Daisy and Feverfew are out in the Garden, which we've combined to create an ideal blend for a relaxing new syrup called Haf (Summer). The mix is great added to boiling water, as a tea or add a dash to lemonade. We'd suggest the following cocktail, Garden Iced Tea, as a refreshing accompaniment to a BBQ. It's also the  perfect post-gardening drink, as you can drink the nettles you’ve just removed and the daisies you've just mowed from the lawn!

Garden Iced Tea
Combine and pour...
2 fl oz (4 parts) Spiced Rum
1 fl oz (2 parts) Nettle Syrup
1 fl oz (2 parts) Daisy Syrup
... over a glass of ice and top with Soda to taste
... add a squeeze of Lemon to finish off the drink
By Non Rhys 14 Jul, 2016
Lavender's beautiful aroma and rich colour means that the plant is well established as a component in beauty products, and its medicinal uses is increasingly popular, particularly for aromatherapy and treating anxiety and insomnia. It is also used for a variety of digestive complaints and easing pain, so it's very fitting that Lavender tastes as good as it smells. It's therefore the perfect addition to a scone for a relaxing afternoon! We've come up with a very simple recipe, which means you don't even need to work hard baking before starting to enjoy a lazy Summer afternoon tea:

Lavender Scones
Sieve...
140oz (400g) of Self-Raising Flour into a bowl
Mix in...
6 fl of Double Cream
4 fl oz (120ml) Lemonade
2 fl oz (60ml) Lavender Syrup
Knead and press into 2cm thickness
Cut into rounds
Bake on lined tray for 12-15 mins 220 °C (200 °C fan)
Cool on rack, for as long as you can wait to try them!
By Non Rhys 09 Jun, 2016
The cucumbers are growing at an accelerated rate during this weather, so I've braved the sauna type conditions of the greenhouse to collect some for a Cucumber Syrup. So if you want to stay as cool as a cucumber this June why not try some of this refreshing syrup with soda and mint, added to Pimms and lemonade, or why not try this variation on a Tom Collins?

Cucumber Collins
1oz (2 parts) Freshly squeezed lemon juice
1 1/2oz (3 parts) Gin
2oz (4 parts) Carbonated water
1/2oz (1 part) Cucumber syrup
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