Halloween Vodka Jelly Shots 0
Get the Halloween party started with a round of vodka jelly shots using the Spookily Does It Skull Shot Glass Set! The vodka jellies can be served with a teaspoon and eaten as a dessert, or stirred to churn up the jelly and served as a cheeky alcoholic shot. To make the jellies suitable for children and non-drinkers, simply leave out the vodka!
The shots can be made in a variety of colours simply by using different flavoured packs of jelly.
Makes 6 x 50ml shots
- Half of a 135g block of fruit jelly
- 75ml boiling water
- 100ml cold water
- 125ml Vodka
- Chop the jelly into cubes and add to a measuring jug with the boiling water. Mix well to melt the jelly
- Add the cold water and vodka and stir to thoroughly combine. Leave the jelly mix to cool at room temperature for 5 minutes
- Carefully pour the jelly mix into the shot glasses and then refrigerate for at least 2 hours prior to serving
- Sarah Threadgold
Spooky Halloween Cookies 0
Use our simple recipe to make and decorate fun spooky cookies to share with family and friends this Halloween. Follow the link to view our range of Halloween products; including the spatula and cookie cutter sets used to make these cookies.
Makes 15-20 cookies
- 500g plain flour
- 180g caster sugar
- 250g chilled salted butter, cubed
- 2 large eggs, lightly beaten
- Splash of milk if required*
- Smooth jam
- 500g sugarpaste icing in your choice of colours
- Royal icing in your choice of colours (optional)
- Pre-heat the oven to 170°c/350°f/Gas Mark 4
- Sift the flour and sugar into a mixing bowl before adding the butter and then rubbing all of the ingredients together until the mix resembles fine breadcrumbs
- Make a well in the centre and add the eggs. Bring it all together to form a smooth dough (*if the mixture feels too dry, add a small splash of milk). Cover the dough and chill in the fridge for 20 minutes
- Roll the dough out to 5mm thick and then use the cutters to cut out your cookies. Place the cookies onto a greased baking sheet and bake in the centre of the oven for 16-18 minutes, until a light golden brown. Remove from the oven and then leave on the tray for five minutes before transferring to a wire cooling rack to cool completely
- Roll out the sugarpaste icing and use the cutters to cut icing shapes to decorate your cookies. Brush the top of the cookies with a very thin dab of warmed jam, leaving a few millimetres of border around the outer edge. Add the icing to the cookies
- Decorate the cookies using the royal icing or scraps of coloured sugarpaste icing as desired
- Sarah Threadgold
Manager's Top 5 Cookshop Picks for Christmas 0
Here at Potters Cookshop we’re busy welcoming lots of lovely new stock, and as thoughts are turning to Christmas we thought we’d share our ‘Manager’s Top 5 Picks’ for the festive season:
KitchenAid Artisan Black Tie Stand Mixer – With its sophisticated all-black finish, including the 4.8 litre capacity stainless steel bowl, coated beater and dough hook; the Black Tie mixer makes an impressive style statement in any kitchen. KitchenAid have manufactured just 200 of this design for sale in the UK, with each mixer individually numbered on the custom trim band and supplied complete with a commemorative signed card. Priced at £849 and supplied with a FREE KitchenAid Spiraliser attachment (worth £99).
Taylor’s Eye Witness Brooklyn Marble Cheese Board and Rose Gold Knife Set – The quality marble cheese board comes with four different cheese knives (soft, hard, Parmesan and flat); each featuring attractive rose gold-plated titanium blades, a matching rose gold coloured bolster and an ergonomically-designed soft touch handle for optimum comfort and control. Priced at £24.99; this stylish set makes a fantastic gift for the foodies in your life.
LSA International 2 Piece Gin Balloon Set – This set of 2 elegant gin balloons is ideal for serving gin with mixers as well as all kinds of exciting cocktails. Hand-made by master artisans, the balloon shape of the glass is designed to enhance the flavour and aroma of the gin’s delicate botanicals and the long elegant stems help to ensure that the drink is kept cool for your enjoyment. The set is priced at £25.00 and is presented in an attractive gift box, making it the perfect present for gin lovers everywhere.
Mason Cash Coloured Mixing Bowls - Add a pop of colour to your kitchen with the beautifully crafted Mason Cash Colour Mix Mixing Bowls. Each mixing bowl is created from durable earthenware before being given a chip resistant glaze for added protection. The exterior of the mixing bowl features a symmetrical embossed shaped pattern that wraps around the bowl and provides extra grip. Available in a rainbow of beautiful colours and priced from £13.99 for a 24cm diameter bowl.
Wrendale Royal Worcester Mugs - Featuring enchanting illustrations of animals by Hannah Dale, the Wrendale Royal Worcester mugs are made from quality fine bone china with a 325ml capacity; making them ideal for serving tea, coffee and other hot drinks. With many different designs to choose from, each mug complements other designs within the range; allowing you to mix and match to build your perfect collection. Priced at £10.00, they’re perfect a stocking filler or an ideal gift for family, friends and colleagues.
- Sarah Threadgold
Introducing our new 'Wishlist' feature 0
Here at Potters Cookshop we’re busy thinking about Christmas and all of the lovely new products that are coming into stock for the festive season. We’ve created a brand new ‘Wishlist’ function on our website so now you can create your own wishlist and share it with family and friends by email or social media.
To create your Potters Cookshop wishlist, simply create an account with us by clicking on the 'account' icon (highlighted with a red arrow below) and entering your details.
Once you’ve created your account, browse our online store and use the ‘add to wishlist’ button on each product page (highlighted with a red arrow below) to save items to your list.
You can access your wishlist at any time by clicking on the heart-shaped icon highlighted below.
At the bottom of your account page you’ll see 4 different icons (highlighted below with a red arrow); each offering you the option of sharing your wishlist by email or on Facebook, Twitter or GooglePlus respectively. To share with family or friends, simply click on your choice of icon and follow the instructions.
- Sarah Threadgold
Potters Cookshop featured on Channel 4's 'Come Dine With Me' 0
Potters Cookshop made its small screen debut on 25th September when featured on Channel 4’s hit cookery programme Come Dine With Me.
Kevin Towler, one of the four contestants competing to host the ultimate dinner party in the popular cookery programme, was introduced to viewers at the Cookshop in his 'day job' capacity as a rep for kitchenware company Dexam. Kevin was shown talking to Potter’s visual merchandiser and sales assistant Ali about the Jeremy Pang and Chef’n ranges of oriental cookware and kitchen gadgets.
You can view a clip from the show below or watch the full episode of Come Dine With Me on Channel 4 Catch Up.
- Sarah Threadgold
Decorating Unicorn Cupcakes 0
Make pretty unicorn cupcakes in a few simple steps with our handy 'how to' guide to cake decorating. Perfect for birthday parties and baby showers; these cute little cakes are guaranteed to appeal to children and adults alike!
- 12 pre-baked cupcakes
- 500g icing sugar
- 250g butter at room temperature
- 1tsp vanilla extract or other flavouring
- 4 gel icing colours
- 100g Sugarpaste icing
- 1/2 tsp Tylose powder
- Edible lustre dust
- Knead the Tylose powder into the sugarpaste icing until combined, then take a 10g piece of sugarpaste and roll it into a long, thin sausage of about 4cm that is tapered at each end. Gently pull the ends together and wrap them around each other to create a twist that comes together in one fine point (see images below). Cut the non-pointed end off using a sharp knife to create a 'horn. Repeat until you have 12 horns and then leave to harden slightly.
- Roll out a small piece of sugarpaste and then use a small heart cutter to cut 24 individual hearts. Turn each heart upside down and pinch the bottom together to form an ear shape and set aside to harden slightly.
- Using a fine brush, dust the inside of each ear and the outside of each horn with the edible lustre.
- Use a hand or stand mixer to combine the icing sugar, butter and flavouring into a smooth butter icing and then split into 4 separate batches. Colour each batch with a different gel colour.
- Add each colour icing to a separate piping bag and then snip the bottom centimetre off the point of each bag. Lay out a sheet of clingfilm and pipe the four different colours next to each other in a long line.
- Carefully pull the sides of the clingfilm together to hold all four colours together in one long sausage of icing. Place it in a piping bag containing a large star nozzle with and open end facing down into the nozzle.
- Starting at the outer edge of each cupcake, pipe the icing onto the top of the cupcake in one continuous swirl, finishing at a peak in the centre.
- Insert a horn into the centre peak of each cupcake and then add an ear on either side.
- Sarah Threadgold