Welcome To The Weekend Blog Hop....

Hello and welcome to the weekend blog hop a time to find new blogs and new follower's.Link up your blogs,Twitter,Facebook,Google + page Linky Followers or Pinterest page...  

Red Berry Meringue Roulade...

Add extra oomph to this already impressive dessert and finish with indoor mini sparklers or candles for a special birthday celebration.

Serves 8

Preparation time: 30 minutes

Cooking time: 15 minutes

Cooling time: 1-2 hours

For the roulade

4 large egg whites

250 g (9 oz) caster sugar, plus a little extra for sprinkling

1 teaspoon cornflour

1 teaspoon white wine vinegar

Filling

300 ml (1/2 pint) double cream

4 tablespoons lemon curd

150 g (5 oz) raspberries

225 g (8 oz) strawberries, sliced

Method


Preheat the oven to 190oC/375oF/Gas Mark 5.

Line a 33 x 23 cm (13 x 9 inch) Swiss roll tin or roasting tin measured across the base with a large rectangle of non-stick baking paper, snipping diagonally into the corners of the paper then pressing into the tin so that the base and sides are lined.

Whisk the egg whites in a large bowl until stiffly peaking and the bowl can be tipped upside down without the egg whites moving in the bowl.

 Gradually whisk in the sugar a teaspoonful at a time then continue to whisk for a minute or two until thick. Mix the cornflour and vinegar together then fold into the meringue.

Spoon the meringue into the paper lined tin, ease gently into an even layer. Bake for 10 minutes until well risen and just beginning to colour then reduce the heat to 160oC/325oF/Gas Mark 3 and cook for 5 minutes or until just firm to the touch and beginning to crack.

Put a teacloth on to the work surface, cover with a sheet of non-stick baking paper and sprinkle with a little extra sugar. Invert the hot meringue on to the paper, remove the tin and leave to cool for 1-2 hours.

To finish, peel off the lining paper from the meringue.

Whip the cream until it forms soft swirls then spoon over the meringue.

Spoon the lemon curd on top then sprinkle with the red berries.

 Roll up the meringue, starting with one of the narrowest edges, using the paper and teacloth to help. Carefully transfer to a serving plate and remove paper and teacloth. Serve cut into thick slices with extra berries, if liked.

Guest Post Credits- Seasonal Berries

Geri and Next new collection of Union Jack pieces...

Remember Geri Halliwell’s Union Jack dress for The Brits in 1997? (I was a huge spice girls fan,"I tell you what I want what I really really want" ) and I had the union jack sequin top and unbelievable great platform shoes!! That dress that Geri wore is one of the most iconic dresses of our time....

To celebrate 2012 Geri and Next have exclusively created a new collection of Union Jack pieces. The range includes a host of printed items including a stunning bikini, bold vests, t-shirts, a maxi dress and not to forget the stand out, fully sequined mini dress.

Prices start at £18 and the collection is available on line and in selected stores from early March.

The Union Jack collection is Geri’s latest range with Next and adds to her existing swimwear, lingerie and dress collections.

I'm loving all these pieces and all of her clothing range...

Check out  Next for the full Geri range....

Blueberry frangipane tarts...

 

 

Serve warm from the oven. Cheat and make these moreish almondy tarts with readymade pastry, don’t tell your friends and they won’t guess.

Serves 6

Preparation time: 30 minutes

Chilling time: 15 minutes

Cooking time: 35-41 minutes

Ingredients 

400 g (14 oz) chilled sweet short crust pastry

Little plain flour for dusting

100 g (4 oz) butter, at room temperature

100 g (4 oz) caster sugar

2 eggs, lightly beaten

100 g (4 oz) ground almonds

Few drops almond essence

125 g (41/2 oz) blueberries

2 tablespoons flaked almonds

Little sifted icing sugar to decorate, optional

Method

Lightly butter 6 x 10 cm (4 inch) loose bottomed fluted tart tins.

Roll out pastry thinly on a surface lightly dusted with flour, arrange 5 tart tins on top, cut out the pastry a little larger than the tins then press into the tins and up the sides, trim the top of the pastry a little above the top of the tins.

 

 Reroll trimmings and make a 6th tart case.

Prick the bases with a fork and chill for 15 minutes.

Preheat the oven to 190oC/375oF/Gas Mark 5.

Line the tart cases with pieces of greaseproof or non-stick baking paper and fill with baking beans or use dried macaroni or other small pasta shapes.

 Bake for 10 minutes, carefully remove the paper and beans and cook the empty tarts for 5-6 minutes until just beginning to brown around the edges.

To make the filling

 Beat the butter and sugar together until light and fluffy, gradually beat in the eggs then stir in the ground almonds and almond essence.

 Divide between the tart cases, spread into an even layer then sprinkle with the blueberries and flaked almonds.

Bake at 180oC/350oF/Gas Mark 4 for 20-25 minutes until golden.

 Leave to cool for 20 minutes or until ready to serve.

Remove from the tart tins and dust with sifted icing sugar, if liked. Serve with spoonfuls of crème fraiche.

Guest Post Credits- Seasonal Berries

 

 

7 Ways To Follow Wednesday # Week 7.....

Hello and welcome to 7 Way's Wednesday Blog Hop where you can add the link you want to find new followers for.Add your blog or link and state how you want to be followed in your title e.g fun for all-twitter 7 ways your would like to be followed by Linky Tools,Google Friends Connect,Google +,Networked blogs,Facebook,Twitter or Pinterest ...

The rules are ....

1.) Please follow you host Clairejustineoxox by any or all of the above...

2.) Please follow you co-host Judy-H-JS Thought by any or all of the above and don't forget to let us know so we can follow back...

3.Linky up your Linky Tools,Google Friends Connect,Google +,Networked blogs,Facebook,Twitter or Pinterest pages...

4. Please check out others on the hop and follow ones you like...

Don't forget were happy for you to grab the code and share this blog hop if you want to...

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Wordless Wednesday...

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Keds Shoes Review...

Spring has sprung and what a great time to think about summer shoes and clothes.Last week when the sun was shining it was a good reason to clear out some of my winter things I no longer need, to make way for my new season wardrobe.I love shoes and any reason to buy shoes even something tenuous such as a new season can and will be used to justify a purchase!

After doing this clear out I was contacted to see if I would like to review a pair of Keds Spring/Summer 2012 collection....Perfect timing as I was just looking forward to picking something new for spring.They have a great range of canvas shoes in all kinds of great colours .I went for this grey lace ups because I know they will good with lots of my clothes in my wardrobe...

About Keds

       
A fashion remake of Sneaker Originals In 1916, Keds created a shoe with a soft rubber sole. This original sneaker, called “the Champion,” has remained a style icon for almost 100 years. From movie stars, artists and tennis pros to first ladies and beatniks, just about everyone had a pair of Keds.

Nowadays, Keds offers many choices of shoes both new and authentic whilst holding on to the trendy, narrow silhouette that makes the Keds sneaker distinctive. The new Spring 2012 collection is inspired by two on-trend themes: Lawn Party and Pool Side.

The Lawn Party theme mixes Keds heritage and 2012 style. Classic and smart silhouettes with a tailored flair, made from materials such as linen and Hopsack and designed with plaids and stripes. The Pool Side theme exhibits new styles with bright, simple colour palettes or jutes and tropical prints.

You can also follow them on Twitter and Facebook

Stockist info for Keds:

Next

Schuh

John lewis

About this review: I was sent a pair of Keds to review.I was not paid for this post and all thoughts on this post are my own honest opinions...

Chocolate Dippers...

Perfect supper party finale

Homemade petite fours will wow your friends, but they are incredibly easy to make and fun to do with the kids.

Simply dip small strawberries into

Simply melt the chocolate, in a bowl set over a small saucepan of gently simmering water

Use a combination of milk, dark or white chocolate.

Leave to set on a baking sheet lined with non-stick baking paper in a cool place.

OR ….

sprinkle with chopped pistachio, hazelnuts or desiccated coconut

for a little girlie glitz sprinkle with coloured edible glitter flakes or pastel coloured sugar sprinkles.

Leave to set on a baking sheet lined with non-stick baking paper in a cool place.

Guest Post Credits-  Seasonal Berries

Creative Mondays Blog Hop Week 13....

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.... what have you all been up to this week?     From this week I've decided to start and add my post to the hop and showcase the most viewed links from the last weeks blog hop.

Will cook for smiles

Alderberry Hill

Winnish

Crazy For Crust

Mrs Happy Homemaker

Mrs Happy Homemaker

Pink Recipe Box

The Kurtz Corner.com

1.) Link up your Crafty,Recipe,Diy,Fashion,Creative writing,Photo,Family,Tutorials,

Favourite,Helpful,Make-up,Outfit or anything creative post's below...

2.) Link as many posts up as you like....

3.) Please visit a few posts and leave comments....

4.) Would be great if you could grab the Creative Monday button and place it somewhere on your blog...

5.) Would love for you to follow some way by GFC Google+ Twitter Email ? please leave a comment so we can follow back...

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Tribal And Prints At Matalan Spring/Summer 2012...

Statement necklace £12-00
Feather print tunic £20-00

printed shirt £25-00
Gold bangle £8-00

Mixed stone cuff £9-00
Tribal fitted dress £20-00

Tribal T-shirt £16-00
Printed harem pants £16-00
Colour block flip lock satchel £6-00
Metal bar bangle £6-00
Metal cuff £7-00
Buckle detail sandal £12-00

Feather earings £6-00
Metalic lace T-shirt £12-00
Feather print legging £10-00

For more details check out Matalan

Silent Sunday...

Very Berry Tiramisu....

Serves 6

Preparation time: 25 minutes

Cooking time: none

Ingredients


250 g (9 oz) full fat mascarpone cheese

4 tablespoons icing sugar

150 ml (1/4 pint) double cream

1 teaspoon vanilla bean paste or extract

120 ml (4 fl oz) Riesling white wine

400 g (14 oz) strawberries

150 g (5 oz) raspberries

18 sponge finger biscuits

25 g (1 oz) milk or dark chocolate, finely diced

Method

Add the mascarpone cheese and icing sugar to a bowl and beat lightly with a whisk to soften.

Gradually whisk in the cream until smooth then mix in the vanilla.

Pour the wine into a shallow dish.

 Reserve 6 strawberries still with their hulls on and a few raspberries for decoration.

 Roughly chop or mash the remaining strawberries and crumble the raspberries then mix together.

Spoon a thin layer of the mascarpone mixture in the base of a 1 litre (1 ¾ pint) glass dish.

 Cover with half the crushed berries.

Dip half the sponge finger biscuits, one a time into the wine then arrange on top of the fruit in the dish.

Spoon over half the remaining mascarpone mixture then the remaining crushed berries.

Cover with the remaining sponge finger biscuits, dipped in the wine as above then spread with the remaining mascarpone.

Chill for 2 hours or until needed.

When ready to serve, sprinkle the top of the tiramisu with the reserved strawberries, cut in half, the remaining raspberries and diced chocolate.

Guest Post Credits- Seasonal Berries

Welcome To The Weekend Blog Hop...

Hello and welcome to the weekend blog hop a time to find new blogs and new follower's.Link up your blogs,Twitter,Facebook,Google + page Linky Followers or Pinterest page...

If you have a spare minutes you see my new badge on the top left? please vote for me :) :) :)





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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Good Natured Banana Split...

Serves 4

Ingredients

100g dark chocolate

25g butter

25g dark muscovado sugar

1 tbsp Golden Syrup

4 Good Natured Ban-tastic Bananas, peeled and halved lengthways

500ml tub of vanilla ice cream (or flavour of your choice)

125g raspberries

75g Blueberries

50g pecan nuts, chopped

Method

To make the chocolate sauce, gently melt together the chocolate, butter, sugar and Golden Syrup – stir until it is smooth.

Place a cut banana on each plate then place two scoops of ice-cream in the middle. Sprinkle over the raspberries and blueberries, then pour over the chocolate sauce.

Sprinkle with the chopped pecan nuts to serve.

Guest Post Credits- Good Natured Fruit

Butterfly Paradise At London Zoo...

Linking these photo to the cool blog hops...

Thursday

Deb Duty Photography

The Daily Wyatt

Friday

The Hollie Rogue

Monday

Creative Mondays

Mellow Yellow Monday

And Then She Snapped

A Creative Harbor