Mixed Berry Oatmeal Bars...

These yummy oat bars are ideal healthy lunchbox fillers for all the family! Full of fibre, they’ll help ward off the hunger pains all day!

Prep time: 10 minutes

Cooking time: 40 minutes

Serves: 24

Ingredients

100g plain flour

100g porridge oats

50g brown sugar

¼ tsp salt

¼ tsp bicarbonate soda

½ tsp ground cinnamon

50g unsalted butter, melted

50ml sunflower oil

50ml apple juice

For the Filling:

75g TOTAL 0% Greek Yoghurt

100g dried mixed berries

50g caster sugar

30g plain flour

1 large egg white, lightly beaten

Method

1. Preheat oven to 325F/160C/Gas Mark 3.

2. Line baking tray (approx. 24x18cm) with baking parchment (or use a non stick tray).

3. Mix together the flour, oats, sugar, salt, bicarbonate soda, and cinnamon.

4. Mix the butter, oil and apple juice together and fold in the flour and oat mix to form a moist and crumbly mix.

5. Press three quarters of the oat mixture into the bottom of the prepared tray and place the remaining mixture to one side.

6. In a separate bowl mix together the berries, Greek yoghurt, sugar, flour and egg white.

7. Spread the yoghurt mixture over the prepared base and then sprinkle the remaining oat mixture on top.

8. Bake for 40 minutes or until edges are golden.

9. Cool completely in tray on a wire rack before slicing.

Chef’s tip:

Serve with a dollop of yoghurt and honey for an extra special treat!

Nutritional Information
97 Calories
1.5g Protein
4g Fat
1g Saturated Fat
11g Carbohydrate
4.5g Sugar
Trace of Salt

Guest Post Credits-Total Greek yoghurt

Fruit cocktail And Creative Monday Blog Hop Week 5 ...

  Hello and welcome to Creative Mondays hosted by Clairejustineoxox and Judy-H-JS Thought where you can link up all your creative post each week....

This week I started out trying to be healthier but it didn't last long ....

Ingredients

200g frozen strawberries (left over night to defrost)

10 fl oz Apple,peach,mango and Passion fruit juice

2 kiwi's

2 plums

1 apple

 3 Slices of orange for decoration

Method

Place the strawberries in the bowl with the juice

Peel and slice the kiwi's

Cut the plums into little cubes and remove the stones

Cut the apple into cubes and remove the core

add all to the juice and put the sliced orange on top ...

Want to link up?

Little requests...

1.) Please link up as many creative post each week as you like...

2.) Please try and visit a few post and leave comments...

3.) Please link back to one of us at Creative Mondays or grab our button so we can make this party bigger... I also get to share some great recipes and it would be great if you followed by email so you can be sure not to miss any... So one question left.....

Whats got you creative this week?

Want to link up any Valentine posts?


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Pink Grapefruit And Greek Yoghurt Soufflé With Passion Fruit...

A hot, well risen soufflé fresh from the oven always impresses dinner guests. Teamed with pink grapefruit juice and passion fruit, this is the ultimate winner for a steamy Valentine desert!

Prep time: 30 minutes

Cooking time: 12-14 minutes

Serves: 2

Ingredients

125g TOTAL Classic Greek Yoghurt

A little melted butter and caster sugar for lining the moulds

3 egg yolks

60g sugar

15g flour

15g corn flour

125ml pink grapefruit juice

3 egg whites

40g caster sugar

1 passion fruit

Method

1. Preheat the oven to 375F/190C/Gas Mark 5.

2. Grease two soufflé moulds with the melted butter. Dust with caster sugar and put in the fridge to cool.

3. To make the crème patisserie, mix together the egg yolks, sugar, flour and corn flour to form a paste.

4. Meanwhile, in a saucepan bring the pink grapefruit juice to the boil. Remove from the heat and fold in the egg mixture and yoghurt to form a thick custard. Return to the heat and cook on a low setting for 5 minutes whilst stirring constantly.

5. Place this mixture to the side and allow to cool.

6. To make the meringue, whisk the egg whites and caster sugar until the mixture stands up in soft peaks.

7. Mix a third of the peaked egg whites into the crème patisserie to make a soft creamy texture.

8. Very gently, fold in the remainder of the egg white mixture to retain as much air and lightness to the soufflé as possible.

9. Scoop out the pulp from the passion fruit and divide into the bottom of the soufflé moulds. Fill a piping bag with the soufflé mixture and carefully pipe into the moulds, filling to the brim. Smooth the tops and run your thumb around each, just inside the rim (this helps rising).

10. Place in the middle of an oven (preferably fan assisted) for 12-14 minutes.

Nutritional Information

459 Calories
12g Protein
15g Fat
7g Saturated Fat
69g Carbohydrate
58g Sugar
0.3g Salt

Guest Post Credits-  Total Greek yoghurt

Chocolate Meringues.....

Preparation time: 10 minutes.

Cooking Time: 1hour 15 minutes.

Makes: 30

Ingredients

6 kosher egg whites

½ tsp vanilla extract

¼ tsp cream of tartar

1 tbsp white wine vinegar

300g caster sugar

1 tbsp cocoa powder, sifted

100g dark chocolate, broken

100ml Alpro soya Alternative to Chocolate Milk

2 tbsp Alpro soya Alternative to Single Cream

Method


Preheat the oven to 140C/275F/Gas 1

Line 2 baking trays with baking parchment.

In a very clean dry bowl. Preferably using an electric whisk beat the egg whites with the vanilla extract, cream of tartar and the white wine vinegar until they form stiff peaks.

Add the sugar, a spoonful at a time, until the meringue is stiff and shiny. Gently fold in the cocoa powder.

Using a piping bag and nozzle or a small spoon, shape the meringue on the prepared sheets. Place the trays in the lower part of the oven and bake for about 1 hour. The meringues are done when they will peel easily off the paper and feel firm to the touch on the underside.

Once the meringues are cooked turn the oven off and open the door slightly, and let the chocolate meringue cool completely. This will ensure they dry out.

The meringues can now be stored in an airtight container until ready to fill.
To make the sauce, melt the chocolate, Alpro soya alternative to Chocolate Milk and Alpro soya alternative to Single Cream gently in a small saucepan. Remove from the heat and gradually beat until the sauce is smooth and glossy. Leave to cool and thicken. To serve, make a 'sandwich' using two meringues and the chocolate sauce as the filling.

And leftover sauce can be served alongside the meringues and a bowl of fruit and served as a dip.

Guest Post Credits-  Alpro soya

I Heart You Tarts....

These mini tarts are quick and easy to try and are fun for the kids to make too....

Ingredients

Flour for rolling

500g Ready made shortcrust pastry

12 tsp jam

12 tsp lemon curd

Bit of milk for tops

Valentine/red sprinkles

Little bit of icing sugar

Method

Heat oven to 190 c 375 f

Grease 2 ,12 hole pastry tins

Roll our pastry thinly and cut 24 bottoms and 24 hearts using pastry cutters

Place the bottoms in the tins

Fill each on with a little jam and lemon curd but be careful not to over fill

Place the hearts on each

Brush with a little milk

Bake for about 15-20 minutes until golden on top

Remove from oven,sive a little icing suger over and put the red sprinkles over

Leave to cool a little while then remove before any spilt jam sets

Leave to cool completely

 

Raspberry and hazelnut shortbreads....

Valentine’s Day dessert

The shortbread can be made in advance and then served on the night. Generously filled with vanilla flavoured whipped cream and fresh raspberries these make a dainty dessert. The biscuits are also great served with yogurt or ice cream.

Makes 6 servings

Preparation time: 30 minutes

Cooking time: 15 minutes

Ingredients


· For the shortbread

· 100 g (4 oz) hazelnuts

· 175 g (6 oz) plain flour

· 50 g (2 oz) caster sugar

· ½ teaspoon vanilla extract

· ¼ teaspoon ground cinnamon

· 150 g (5 oz) butter, diced

· For the filling


· 200 ml (7 fl oz) double cream

· 2 tablespoons icing sugar, plus little extra to decorate

· ½ teaspoon vanilla essence

· 300 g (11 oz) raspberries

Method


1) Toast the hazelnuts under the grill until lightly browned, roughly chop 25 g (1 oz) of the nuts and reserve for the top. Finely chop the remainder then leave to cool.

2) Put the flour into a bowl, add the sugar, vanilla, cinnamon and butter and rub the butter in with fingertips until it resembles fine crumbs.

3) Stir in the finely chopped hazelnuts then squeeze the crumbs together with fingertips until they form a ball. Knead lightly then roll out on a lightly floured surface and cut twelve, 7.5 cm (3 inch) hearts with a biscuit cutter, re-rolling and trimming as needed.

4) Put shortbread hearts on to ungreased baking sheets and cook at 160°C / 325°F / Gas mark 3 for about 15 minutes until pale golden. Leave to cool on the baking sheets.

5) When you’re almost ready to serve, whip the cream, icing sugar and vanilla until it forms soft swirls. Crumble in half the raspberries then spoon the cream over 6 biscuits, keeping a little back for the tops. Press a biscuit on the top of each then decorate with the remaining cream, the whole raspberries and a sprinkling of the roughly chopped nuts. Transfer to serving plates and dust with a little sifted icing sugar

There will be loads of Spring berries from Spain around for Valentine’s ....

Guest Post Credits-  Seasonal Berries

Squirrel : Silent Sunday....

Welcome To The Weekend Blog Hop....

Hello and welcome to the weekend blog hop a time to find new blogs and new follower ... 

Here are the rules.... Please only family friendly blogs only!!!

1.) Follow me clairejustineoxox in number 1 spot on Google friends connect.

2.) Follow Nekky from Reflexions in number 2 spot my co-host on Google friends connect.

3.) Visit and read some great blogs and follow ones you like.

If you are a new follower please leave a comment so we can follow you back....
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Pistachio and raspberry love hearts....

Valentine special

These wonderfully indulgent meringue hearts are sure to melt your Valentine’s heart. They have been piped into shape; if you don’t have a piping bag, spread into heart shapes with a round bladed knife. The meringues can be made the night before and kept in cool dry place. Add the cream and raspberries about 45 minutes before serving.

Serves 2

Preparation time: 15 minutes

Cooking time: 1 hour

Finishing time: 10 minutes

Ingredients

· 1 egg white

· 50 g (2 oz) caster sugar plus 1 tablespoon

· 15 g (1/2 oz) pistachio nuts, very finely chopped

· 100 ml (31/2 fl oz) double cream

· 1 teaspoon grated lime rind

· 2 tablespoons sparkling white wine, optional

· 100 g (4 oz) raspberries

· 1 tablespoon redcurrant jelly

· 1 teaspoon lime juice

Method


1) Preheat the oven to 110°C, 225°F, gas mark half. Draw 4, 8 cm (31/2 inch) heart shapes on to a piece of non-stick baking paper then use to line a baking sheet.

2) Whisk the egg white in a large bowl until stiff but still moist looking peaks and you feel confident enough to turn the bowl upside down without the egg whites sliding out.

3) Gradually whisk in the 50 g (2 oz) sugar, a teaspoonful at a time until it has all been added then whisk for two more minutes until very thick and glossy.

4) Fold in the pistachio nuts then spoon the mixture into a piping fitted with a 1 cm (1/2 inch) plain piping tube. Pipe a border around each heart shape then fill in the centres of two of them. Use any remaining mixture to make a spare heart in case of breakages.

5) Bake for about 1 hour or until the meringues are firm and can be peeled off the paper easily, then leave to cool still on the paper.

6) When ready to serve, whisk the cream with the remaining 1 tablespoon of sugar and the lime rind until just beginning to hold its shape then gradually whisk in the wine, if using, until thick once more.

7) Transfer the filled in meringue hearts to a serving plate, top with the cream then arrange the raspberries on top, adding the heart shaped frames at an angle. Warm the redcurrant jelly with the lime juice in a small bowl in the microwave for 10-20 seconds then stir until smooth. Drizzle over the raspberries just before serving.

There will be loads of Spring berries from Spain around for Valentine’s ....

Guest Post Credits- Seasonal Berries

Baby strawberry mousses...

Serves 8

Preparation time: 30 minutes

Cooking time: 5 minutes

Chilling time: 3-4 hours

Ingredients


625g (1 lb 6oz) strawberries

3 limes, grated rind only

3 tablespoons runny honey

4 tablespoons water

3 teaspoons powdered gelatine

250 ml (8 fl oz) double cream

250 g (8 oz) low fat natural yogurt

Extra small strawberries to decorate plus tiny biscuits, optional

Method


1 Puree 225 g (8 oz) of the strawberries then press through a sieve and reserve for decoration. Puree the remaining strawberries, sieve then mix the puree with the lime rind and honey.

2 Add the water to a small heatproof bowl, sprinkle the gelatine over the water so that the water absorbs all the powder. Leave to stand for 5 minutes heat the bowl in a small saucepan of simmering water until it is a clear liquid.

3 Whip the cream until it forms soft swirls. Fold in the yogurt, pureed strawberry and lime mix then the gelatine in a thin trickle. Pour into 8, 120 ml (4 fl oz) small liqueur glasses or coffee cups. Chill for 3-4 hours or until the mousses have set.

4 To serve, stir the reserved strawberry puree then pour a little over the top of each mousse. Decorate with tiny strawberries and serve with dainty biscuits, if liked.

There will be loads of Spring berries from Spain around for Valentine’s ....

Guest Post Credits- Seasonal Berries

Strawberry jellies...

Perfect for Valentine’s Day

There are moments when all you crave is something extra light after a filling main course. These jellies can be made ahead for an impressive dessert.

  

Serves 6

Preparation time: 25 minutes

Cooking time: 5 minutes

Chilling time: 4 hours

Ingredients


625g (1 lb 6 oz) strawberries

50 g (2 oz) caster sugar

120 ml (4 fl oz) water plus 4 tablespoons

3 teaspoons powdered gelatine

1 lemon, juice only

Red sugar flowers or tiny heart shaped cake decorations, optional

Method


1 Slice 400 g (14 oz) of the strawberries and add to a saucepan with the sugar and 120 ml (4 fl oz) water, cover and cook gently for 5 minutes until the fruit is softened. Meanwhile put the remaining 4 tablespoons of water into a small heatproof bowl, sprinkle over the gelatine so that the powder is completely absorbed by the water then leave to soak for 5 minutes.

2 Puree the cooked strawberries and their juice in a liquidiser then press through a sieve and discard the seeds.

3 Heat the bowl of gelatine in a small saucepan of gently simmering water until it forms a clear liquid. Gradually stir the gelatine into the fruit puree then mix in the lemon juice and leave to cool.

4 Slice the remaining strawberries or chop if large, stir into jelly mixture then pour into 6 x 150 ml ( ¼ pint) individual moulds or one large dish. Stand moulds or dish on a baking tray then chill in the fridge for 4 hours or until set.

5 To serve dip each mould in hot water and count to 10, take out of the water, loosen the edge of the jelly with a wetted finger, invert mould on to a serving plate, holding mould and plate, jerk to release, remove mould and repeat with other moulds. Decorate with tiny sugar flowers or hearts and serve with a little cream or custard.

 There will be loads of Spring berries from Spain around for Valentine’s ....

Guest Post Credits-Seasonal Berries

Blackberry custard tarts

Preparation Time: 30 mins including cooking time

Cooking Time: 8- 10mins

Serves: makes 8

Ingredients:

1 x 270g ready made filo pastry

250ml Alpro soya custard

Zest of 1 orange

1 tbsp Icing sugar

1 tsp cinnamon

200g Blackberries

50g melted butter 

Method: 


Oven temperatures in 180ºC/350ºF/Gas Mark 5

To make the filo pastry tart cases you will need a greased 8 hole muffin tray. Begin by laying out a sheet of filo pastry and brushing it with melted butter. Cut 4 squares a little bigger than the size of the holes in your tray. Over lap the squares rotating each time so you end up with a star shape. Lay over the top of the muffin tray and gently press into the hole. Repeat until you have 8 tart cases.

Bake in the oven for 8-10 mins before removing from the oven and allowing to cool for 5 mins.

Mix the Alpro soya custard with the zest of an orange. Mix the cinnamon and icing sugar together and put to one side.

Carefully remove the tart cases from the tin and place on a plate. Spoon the custard into each tart case and top with the blackberries.

Finish with a dusting of cinnamon icing sugar.

Guest Post Credits- Alpro soya

Flamed Strawberry and Chocolate Crepes...

Preparation Time: 30 mins

Cooking Time: 10 mins

Serves: 2

Ingredients:


20 strawberries chopped into quarters

2 x 125g pots Alpro soya chocolate dessert

Splash of kirsch or brandy

2 eggs

115g all purpose flour

1/4 tsp salt

100ml water

100ml Alpro soya milk alternative

10g butter

Icing sugar for dusting

Method:

Whisk together the eggs, flour and salt.

Then add the soya milk and water until you have a smooth batter mixture.

Using a good nonstick frying pan, heat a knob of butter and pour in enough mixture to coat the pan so it makes a nice thin crepe.

 Loosen with a spatula and flip to cook on both sides.

Continue to make 4 crepes.

In another small frying pan add the strawberries and a splash of brandy or kirsch and cook for 30 seconds.

To serve take a dessert spoon of the Alpro soya dessert and using the back of a spoon, smooth over the crepes, fold in half and then again into quarters. Continue with the rest of the crepes and top with the strawberries and a dusting of icing sugar. Serve two crepes per person.

Guest Post Credits-  Alpro soya

Almond Heart-Shaped Biscuits...

Preparation Time 20 minutes

Baking Time 12 minutes

Portions For 15-20 biscuits

Ingredients


100 grams Softened Butter unsalted

100 grams Silver Spoon White Caster Sugar

1 Happy Eggs lightly beaten

1 tsp Silver Spoon Create Natural Almond Extract

275 grams Allinson Nature Friendly Plain White Flour

For the decoration

400 grams Royal Icing Sugar

Silver Spoon Create Pink Food Colour

Sugar Flowers

Method

1. For the biscuits: heat the oven to 190C,375F, gas 5. Line a baking tray with non-stick baking paper.

2. Cream the butter and sugar together in a mixing bowl until light and fluffy.

3. Beat in the egg and almond extract, a little at a time, until well combined. Stir in the flour and mix to a dough.

4. Roll the dough out on a lightly floured surface to 1 cm|1/2\" thick. Using heart shaped cookie cutters, cut shapes out of the dough and carefully place onto the baking tray.

5. Bake the biscuits for 8-12 minutes, until pale golden. Leave on the baking tray for 5 minutes to firm up, then place on a wire rack to cool.

6. For the icing: sift the icing sugar into a large bowl and stir in water as directed on the packet to create a smooth mixture. Stir in the food colouring.

7. Carefully spread the icing on the biscuits and place a sugar flower on each biscuit before the icing sets.

Guest Post Credits- Baking Mad

Raspberry Shortcake Hearts

Preparation Time 20 minutes

Baking Time 15 minutes

Portions 6

Ingredients


150 grams Allinson Wholemeal Self Raising Flour

25 grams Ground Rice

50 grams Billington’s Light Muscovado Sugar

1 Lemon Finely grated zest

150 grams Butter (chilled) cut into pieces

125 grams Mascarpone cheese

1 tbsp Billington’s Golden Caster Sugar

1 Silver Spoon Create Natural Almond Extract drop

200 grams Raspberries

1 tbsp Billington's Golden Icing Sugar

Method


1. Preheat the oven to 200°C/Fan 180°C/Gas Mark 6. Put the Wholemeal Self Raising flour into a processor with the ground rice, Light Muscovado Sugar and lemon zest.

2. Add the butter and blitz for a few seconds until the mixture turns into crumbs, then continue blending until the dough forms into a ball.

3. Roll out on a lightly floured surface and stamp out 6 heart shapes using a 5cm cutter, put onto a greased baking sheet or into a flexible heart shaped moulds.

4. Bake for 15 minutes until the shortcake is pale brown and thoroughly cooked through. Remove from tray or moulds and cool on a wire rack.

5. Meanwhile, mix together the mascarpone cheese, Golden Caster Sugar and almond extract.

6. Split the shortcakes and serve with a generous dollop of mascarpone, some raspberries and a sprinkling of golden icing sugar.

Guest Post Credits-  Baking Mad

Mini Heart-Shaped Chocolate Cake ...

Preparation Time 20 minutes

Baking Time 30 minutes

Portions 4

Ingredients

125 grams Chocolate, good quality dark

3 tbsp Milk

150 grams Butter softened

150 grams Billington's Golden Caster Sugar

3 Eggs

200 grams Allinson Nature Friendly Plain White Flour

1 tbsp Cocoa Powder

1 tsp Baking Powder

0.25 tsp Bicarbonate Of Soda

100 grams Silver Spoon Create White Chocolate Flavour Cake Covering

140 grams Butter

140 grams Billington’s Golden Icing Sugar

Food clourings  and sweets to fininsh

Method

1. Preheat the oven to 180°C, Fan oven 160°C /gas 4.

2. Butter and flour the sides of four 10 cm heart shaped tins and line the bases with greaseproof paper.

3. For the cake: Snap the chocolate into chunks and place in a bowl. Add the milk and sit the bowl over a saucepan of gently simmering water and heat until the chocolate has melted. (Make sure the bottom of the bowl doesn’t touch the surface of the water.) Set aside to cool slightly.

4. Beat the butter until very soft then add the caster sugar and continue to beat until the mixture is pale and fluffy. Beat in the eggs, one at a time, and then fold in the melted chocolate.

5. Sift in the flour, cocoa powder, baking powder and the bicarbonate of soda, and fold in gently to mix. Divide the mixture between the tins and bake in the oven for 25 minutes, or until a skewer inserted into the middle of each cake comes out clean.

6. Remove the cakes from the oven and allow to sit for five minutes before turning them out of their tins and placing them on a wire rack to cool. When cool slice the cake in half.

7. For the chocolate butter icing Melt the chocolate in the microwave on High for 1½ minute, stirring halfway. Leave to cool. Beat the butter and icing sugar in a large bowl until creamy. Beat in the chocolate until smooth. Spread the butter icing on the bottom half of the cake and sandwich with the other half.

8. Make some coloured icing Sugar and decorate with sweets.

Guest Post Credits-  Baking Mad

Working Out With The Davina Range At next Week 2.......

As many of you who reads my blog would know this month I'm getting fit with the Davina range at next and have been sent some lovely thing's of my choice to review...

This week we had a motivational message from Davina to share with you all...

Watch Davina Here

Heres my outfit post...

I was poorly towards the end of last week and tried to carry in but I had to rest over the weekend.This week exercise-

Thursday-

1 hour Zumba class

3 miles run

Friday-

 knew I was ill but woke up with swollen glands

Day off from exercise

Saturday-
Day off

Sunday-

Half Hour Zumba Dvd

Monday-

Box fit class for 1 hour 30 minutes

3 Mlies run

Tuesday-

1 hour Zumba DVD

Wednesday-

1 hour Spinning

2 miles run

Today I have been busy trying to make a you tube video...Want a laugh?

For my Fitness post....

Fitness Fridays

I have been sent the top,jogger's and trainers as part of a 5 weeks fitness review....
Here is the list of all the bloggers who are road testing the Davina range...

Milk Chocolate Tiramisu....

Preparation Time: 10 mins

Serves: 2

Ingredients: 

100ml strong espresso coffee

50ml kahlua

4 dessert spoons Greek yoghurt

12 sponge fingers

2 x 125g pots Alpro soya chocolate dessert

2 drops of vanilla essence

Cocoa powder for dusting

Method

Make 100ml of strong espresso coffee, snap the sponge fingers in half and dip them in the espresso coffee.

Place at the bottom and around the sides of 2 glass ramekins or martini glasses.

Splash the sponge fingers with kahlua.

Spoon in the Alpro soya chocolate dessert.

Mix together the Greek yoghurt and vanilla essence.

Top the desserts with Greek yoghurt and dust with cocoa powder.

Guest Post Credits- Alpro soya

Zumba Exhilarate Review...

January, a time to pay for the excesses of December on the purse and the waistline.

A resolution I have every year is to get into tip top shape, for the summer. Usually I fail miserably, this year I hope to be different. I always pick up a new fitness DVD in January to help with my fitness goals, usually a celebrity endorsed one where the celeb has "accidentally" been snapped by a lurking paparazzo looking twice the size we remember, back when they were "famous". Only now to be miraculously size 6 and looking better than ever. If I was a cynical blogger I might think they put on weight deliberately just to bring a fitness DVD out.Mmm that's perhaps better best forgotten.

With my fitness kick in mind  I was pleased to receive The Ultimate Zumba Fitness DVD Experience -Exhilarate to review.

As many of you know if you frequent my blog I am a big fan of Zumba, although I have let it slip the last few months with one thing or another. Trying to cram in my running, family time and a seemingly endless list of jobs is never easy and my previous Zumba DVD has been hiding on the shelf.  As it's now the New Year I have just started a Zumba class again, at the local leisure centre. I am committing to doing the DVD at least 2-3 times a week ironing pile or not!! Below is the media bumf about this lovely packaged set then my thoughts.....

About Zumba Fitness-EXHILARATE

The DVD set comes in a lovey box and include-

7 DVDs

1. Step by step-

This DVD learns you a total of 24 different steps featuring 6 of the most popular Zumba rhythms.You can follow along with the easy beat breakdowns to lots of great songs including merengue,salsa,reggaeton,calypso,cumbia and belly dance.I love this DVD as they explain how to do each move by breaking down the steps which helps you to pick Zumba up easier.Also love the fashion I need this green/purple pink Zumba suit.

2. Activate-

This 45 minute work-out helps to activate you body and awaken your senses.It is designed to reach an endorphin release zone and lose yourself deep into the music.This is a 5-minute, easy-to-follow class to get you started,Now you can put all you learnt in step by step guide into a full Zumba dance.On this DVD it also has lots of great tips on what to wear and footwear to how to move.

3.Ripped-

A body sculpting workout that starts with toning workout to use the toning sticks with.Designed to build lean muscle and define your entire body.After a warm up it straight onto the Zumba toning sticks.This is a great Zumba workout for when you want to put that bit of extra effort in.

4.Exhilarate-

A 60 minute workout designed to reach a endorphin release zone and supercharge your senses.This is a fast workout really works you and wakes you up.Best if you can have the volume turn up load to really get into the workout This takes a little more time for me to get into as its not the usual Zumba music I know and love but having said that its very catchy..

5.Rush-

A 20 minute workout for if your in a rush or just want a quick pick me up.This workout will give you a rush that lasts all day.Great if you want a good workout but sometimes there's just not enough hours in the day.The idea is they don't stop and you don't stop.This is such a fun,fast beat, dance-y  workout.And as I mention fashion earlier there is some great outfits in this DVD.

6.Mix-

A trip around the world with music from the exotic sounds of Bollywood ,hip hop to French reggaeton.

7.Fitness Concert-

Immerse yourself deep into the party with the fitness concert

Programme guide-

This book contains everything you need to know including-

Training tips and technique

This is a must read and tell you everything you need to know before starting Zumba

Weekly Workout planner

The weekly workout planner helps you know when to do a workout with a  beginners plan ,Super sculpting or tight on time plan.

Your training zone

Utilise your personal training zone for maximum results

Total body stretch

8 body stretches great for when you've finished your workout

10-days Accelerated fat loss programme

A 10 days accelerated fat loss program with some great recipes and meal plan idea.

Zumba toning Sticks

2 Zumba toning sticks

What I think of Zumba Exhilarate

If you thought you had seen all Zumba had to offer then think again, as this set will have you aching in places you did not know could ache. In a good way!!

This DVD is packed full of more music and dancing than ever before and by doing this at home it has given me the confidence to be on the front row at Zumba class! If I can keep this going right through to summer and beyond I know that it will help shed some unwanted weight and help tone me up. The good thing is although you are exercising you really do have fun at the same time, which I think is the key to any form of exercise, enjoyment must come first..

I have not been 100% health wise the last couple of weeks, so have just gone at my own pace, the beauty of having the set at home, is that you can pause and take ten if you want too. Nobodys watching!!! Overall highly recommended set, beautifully packaged and I will be sticking with this all year so please ask how I am doing in a few weeks, just in case the biscuit jar has hold of me....

The clothes and outfits in the DVDs are something else, I just have to talk the hubby into buying me some!

Where to buy-

Zumba fitness DVD set £59-98

They also have some great fashion which is defiantly worth checking out Zumba Wear Uk

I was sent this Zumba DVD to review for my honest thoughts and was not paid for this post ...

Wordless Wednesday Linky : Blackpool...

Chocolate Almond Brulee

Makes 4

Ingredients

600ml Alpro soya dairy free alternative to chocolate milk

2 half tbsp instant custard powder

1-2 tbsp sugar to taste

2 tbsp Amaretto, optional

100g fresh raspberries

4 tsp caster sugar

Method

Blend custard powder with 2-3 tablespoons of the milk alternative to give a smooth paste.

Gently heat the remaining milk and sugar until it reaches simmering point.

Pour the milk onto the blended custard and stir well to mix.

Return to the heat add the Amaretto and stir constantly until the custard thickens.

 Leave the custard to cool slightly

Place a few raspberries in the bottom of 4 shallow ramekin dishes.

 Pour the custard over the raspberries and smooth the surface.

 Chill for 15 minutes.

Heat the grill for 5 minutes.

Sprinkle the caster sugar over the custard and place under the grill unit the sugar is caramelised.

Serve immediately.

Guest Post Credits-  alpro soya

Mozzarella Treasure Hunt Salad...

 

Ingredients

300g selection of organic fresh crispy salad leaves – beetroot leaves, rocket and little gem

250g organic buffalo mozzarella ciliegine (small cherry-sized balls)

50g seedless red grapes

50g orange-fleshed melon

Half ripe avocado

25g walnuts

25g pine kernels

1 parge slice sourdough bread

1 tbsp mostarda di frutta (an Italian condiment consisting of fruit preserved in a mustard-flavoured syrup)

30ml extra virgin olive oil

2tbsp freshly squeezed

Lemon juice

Half tsp honey

Method

Lightly toast the sourdough bread and cut into cubes

Carefully fry the walnuts and pine kernels

Then all you need to do is assemble your ingredients and scatter them through a generous helping of salad leaves. I prefer to assemble rather than toss the salad, as you can be a bit more precise and concentrate on the presentation. But in the end it’s your salad, so just enjoy it!

Serve in lovely wide, white dishes with a simple dressing of the best-quality organic

Guest Post Credits- Why I Love Organic

Creative Mondays Blog Hop Week 4 : Blackberries And Clementine Crumble....

 

Serves 6

Ingredients

250g Blackberries

1 Clementine peeled 

1 Clementine juiced

1 tsp Muscavado  sugar

For crumble

100g Self raising flour

50g Margarine

50g Muscavado  sugar

Method 

 

1.) Pre-heat oven to between 180 -190c depending on oven,lightly grease 6 ramekins.

2.)Wash the blackberries and place in a bowl with the peeled clementine,juice of a clementine and teaspoon of sugar until ready to use.

3.) Spoon equal amounts  into six small ovenproof ramekins and spoon a little juice into each.

4.) In a large mixing bowl sieve the self raising flour and rub in the butter until all mixed in,then add the muscavado  sugar and stir well.Add on top of the fruit pots.

5.) Place In the pre-heated oven and bake for 20-25 minutes until golden brown and fruit is cooked.

6.) Serve warm with fresh cream,custard or ice-cream.

 

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Chocolate and Amaretto Pana Cotta

Serves 6

Ingredients

225ml organic whole milk

1 tbsp powdered gelatine or vegetarian equivalent

4 tbsp caster sugar

170g organic plain chocolate, chopped

4 tbsp Amaretto

325g organic natural yogurt

Method

Brush 6 x 150 ml pudding basins or ramekin dishes with a little sunflower oil.

Place 4 tbsp of the milk in a bowl and sprinkle over the powdered gelatine.

 Leave to stand for 5 minutes.

Combine the remaining milk, sugar and chocolate and melt over a low heat, stirring frequently.

Heat the gelatine and milk mixture over a low heat until dissolved, but do not allow it to boil.

Then pour the gelatine mixture into the chocolate milk and whisk to combine.

Leave the mixture to cool to room temperature, then whisk in the Amaretto and yogurt.

Pour the mixture into the pudding basins.

Cover and leave to set in the refrigerator for at least 6 hours or overnight.

To remove from the mould, slide a knife around the edges then invert onto a plate and shake once, firmly.

Decorate the tops of the panna cottas with curls of dark chocolate and accompany with fresh berries.

Guest Post Credits- Why I Love Organic

Heron : Silent Sunday

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