Bossa Nova, brazil, Brazilian, Brigadeiros, Caipiroska, Caipriniha, celebration, cocktail, drink, food, football, green, party, Seu Jorge, theme, world cup, yellow
Seeing as England didn’t get as far as any of us may have hoped in this year’s tournament, if you’re hosting a World Cup party it’s probably a much better idea to celebrate the hosting country instead (especially as they’re favourites to win!). After all, Brazil has amazing culture AND you can hang on to the decorations for your Olympics 2016 party!
If singing the Brazilian National Anthem is the unthinkable (you may have to start learning Portuguese on Duolingo first), there are countless Spotify playlists and compilations dedicated to all the sweet sounds coming from Brazil. With numerous artists having contributed to Brazil’s idiosyncratic music scene, it only takes a quick search for Gilberto Gil, Seu Jorge or João Gilberto to create an authentic Bossa Nova party.
Once the music is sorted you can concentrate on how to cater the perfect Brazilian themed party. Forget all the silly gimmicks which brands are tempting you with as they adorn their products with the colours of the Brazilian flag. Instead, discover the delicious variety of snacks that traditionally feature at Brazilian get-togethers. Pastéis filled with cheese or meat are little pastries (think empanadas) which make ideal appetisers, or Coxinhas, deep fried chicken filled snacks which even Nigella has a recipe for, are a great alternative for savoury bites.
As for sweet treats, there are countless desserts that can be served, such as Brigadeiros and Pudim. Brigadeiros are small chocolate balls covered in chocolate sprinkles and Pudim is a Brazilian-style flan covered in caramel sauce.
Once you’ve had enough food, why not try some cocktails including Caiprinihas, Brazil’s national cocktail made with cachaça? Infamous for its strength, if you’d prefer to avoid a hangover the next day, a Caipiroska is made with vodka instead. We love this cantaloupe and mint version…
So go on, make some Caiprinihas and be prepared to scream ‘Gooooooooooooooooal’ every time someone scores.
By Victoria Rodrigues O’DonnellImage sources 1,2,3,4
Iced coffees are the perfect summer cooler. However, we find that often you get them either too strong or too sweet and there’s nothing worse than a really watery one – it’s like drinking a murky stream!
Anyway, we believe we’ve found the recipe for our iced coffee down to a tee, so we decided to share it with you all! The use of a sundae glass, stripy straws and glitter tape are totally optional…although if you ask us they do make all the difference!
1 ½ tsp instant coffee granules
5-6 Ice cubes
- In your glass mix together the coffee granules and caster sugar.
- Add in the boiling water and mix until the granules and sugar are dissolved.
- Pour in all the milk and then the ice cubes.
- Mix well and leave for 30secs to make sure the drink is completely cool.
Pop in your straw and serve with a yummy little biscuit.
carnival, cocktails, coconut, drink, ice, malibu, recipe, rum, Summer, sunshine, umbrella
As you know, we can’t get enough of a good spring-summer strawberry, so we decided to make our own cool beverages to keep us happy while we laid about in the beautiful sunshine over the bank holiday weekend!
This week we bring to you sweet smoothies: seductive strawberry, crisp pear, sweet rhubarb with an accompaniment of exotically creamy coconut milk, yoghurt, banana and spice.
100g strawberries (cut in to quarters)
2 small pears (diced)
1 banana (sliced)
3 sticks of rhubarb (stewed)
400ml coconut milk
1 small pot of plain yoghurt
½ tsp cinnamon
- The rhubarb needs to be stewed and cooled, this can be done a few hours in advance. Chop the rhubarb in to bitesize chunks and then put them in to a saucepan with a little water and a spoonful of sugar and gently stew for about 5 minutes. Leave the stewed rhubarb to cool and then put it in to the fridge for an hour.
- When you are ready to make your smoothie, whizz the strawberries and rhubarb and yoghurt together with the cinnamon in a blender until the mixture is smooth. Pour the mixture in to your glasses equally.
- Next blend half of the coconut milk, the diced pear and the sliced banana until the mixture is smooth. Pour this blend of fruit on top of the rhubarb and strawberry mixture.
- Finally, divide the leftover coconut milk between the two glasses so that you have a nice white coconut milk topping.
- Add a straw and your smoothie is ready to drink!
By Melodie Walter
Even a couple of weeks after Carnival, the fever is still with us at Cellardoor – check out our Malibu Rum Leche Cereza – a creamy vibrant cocktail that cannot fail to bring life and colour to the party – be it after work drinks or party o’clock these beauties bring the sunshine to you!
Malibu Rum (20 ml)
Milk (Fill coconut shell)
1 dessert spoonful of sugar
Garnish and decoration
Cherries Banana (sliced)
Empty coconut shell
Ice cube mould
* Warning: remember to make your ice-cubes the night before (!)
* Do this by filling each cube mould with chopped coconut or coconut flakes
* Then in a jug, fill it up with some water and put in a tiny drop of blue food colouring and mix together
* Pour into each cube
* Put into freezer over night
* Put the empty coconut shell in the bucket and make sure that it fits securely; you don’t want your drink to spill!
* To make the cocktail, pour in the Malibu Rum, then add the milk and sugar and mix well
* Pop a couple of slices of banana and two cherries on to a cocktail stick and place across the top of the coconut ‘cup’
* Get the blue coconut ice-cubes out of the freezer and add into the drink 5 of them
* Add some straws and umbrellas (we made our own from cut out cardboard and attached it to the straw)
* Let the Malibu Rumba flow and welcome in your own carnival party mode!
By Melodie Walter