Monday, 30 April 2012
Celebrate in style with seasonal berry version of Pimms...Very Berry Pimms ...
Add two large handfuls of halved or sliced strawberries, depending on their size to a large jug with a large handful of fresh raspberries, a few sprigs of fresh mint and ¼ cucumber, sliced and cut into 4.
Add Pimms No1 and fizzy lemonade or tonic in proportions specified on the bottle of Pimms then top up with lots of ice cubes.
Jazz up summery drinks by adding small halved strawberries, raspberries and mint leaves or tiny viola or herb flowers to sections of an ice cube tray.
Top up with cold water, freeze until solid then press out of ice cube tray and serve in a small bowl or add straight to a glass of strawberryade, see below, bought elderflower cordial or a G and T.
Hello and welcome to Creative Mondays hosted by Clairejustineoxox and Judyh-jsThoughts where you can link up all your creative post each week....
What creative things have you all been up to this week?
I have so many ideas and unfinished things I want to do but this weather has really been boring me and I can't seam to find the motivation to finish them,hopefully this week I will...
Do you have unfinished ideas?
Sunday, 29 April 2012
Friday, 27 April 2012
Thursday, 26 April 2012
Wednesday, 25 April 2012
|My first race about 7 years ago|
Tuesday, 24 April 2012
Party Berry Trifles....
A great recipe to try now ....
And to bookmark for the Diamond Jubilee...
You don’t need to worry about buying fancy glasses for this favourite dessert, just recycle glass jars with nice lids, small chocolate spread jars, jam or yogurt pots all work well.
If you are not planning a street party, add the jars of trifle to a picnic basket or cool bag for a summery picnic on the beach or at an open air concert and remember to pack the spoons!
Preparation time: 25 minutes
Cooking time: 5 minutes
Chilling time: 3-4 hours
For the jelly:
- 450 g (1 lb) strawberries, sliced
- 150 ml (1/4 pint) cold water plus 4 tablespoons
- 50 g (2 oz) caster sugar
- 3 teaspoons powdered gelatine
- 150 g (5 oz) raspberries
- Juice ½ lemon
- 190g jam Swiss roll, diced
- 100 ml (31/2 fl oz) dry or sweet sherry
- 250 g (9 oz) strawberries, sliced
- 2 x 425 g (15 oz) cans custard
- 450 ml (3/4 pint) double cream
- 1 teaspoon vanilla extract
- 2 tablespoons icing or caster sugar
- Sugar sprinkles, union jack sugar discs (buy online) or extra fruits to decorate, optional
- To make the jelly, add the strawberries to a saucepan with the 150 ml (1/4 pint) water and the sugar, cover and cook gently for 5 minutes.
- Sprinkle the gelatine over the remaining 4 tablespoons water in a small bowl and leave to stand for 5 minutes.
- Puree the cooked strawberries in a liquidiser or food processor with the raspberries then press the puree through a sieve back into the saucepan.
- Add the bowl of gelatine to a small saucepan of gently simmering water, so that the water is halfway up sides of the bowl. Heat for 4-5 minutes until the gelatine becomes a clear liquid.
- Stir into the fruit puree with the lemon juice.
- To assemble the trifles, divide the diced Swiss roll between 10 small glasses each about 200 -250 ml (7-8 fl oz) and drizzle each one with 2 teaspoons of sherry.
- Top with the remaining sliced strawberries then cover with the fruit jelly.
- Chill for 3-4 hours until the jelly has set, or make the night before if preferred.
- A few hours before serving, divide the custard between the trifle glasses.
- Lightly whip the cream with the vanilla and sugar then spoon over the custard.
- Return to the fridge with the jar lids until ready to serve.
- Add decorations, if using at the last minute.
Recipe and photo credits- Seasonal Berries
How cool are these colours?
I chose the bright pink vogue colour and also got sent the purple colour called Vibe.
Which colour to try first?
I decided to use both!
Monday, 23 April 2012
Hello and welcome to Creative Mondays hosted by Clairejustineoxox and Judyh-jsThoughts.
A linky party where you can link up all your creative post each week....
What have you all been up to this week? Something Creative?
Double Chocolate Apples
- 6 Apples
- 150g Milk chocolate cooking chocolate
- 100g white cooking chocolate
Wash and dry 6 apples...
Break up milk chocolate and place into a heatproof dish...
Bring a pan of water to boiling then simmer placing dish inside and stir chocolate until melted.Once melted be quick to dip the apples inside the chocolate..
Clean the bowl out!!
Pace another heat proof bowl with the white chocolate over the simmering water...
When the chocolate has melted remove from the pan and swirl over the apples and sprinkle with sprinkles...
Try and wait 10 minutes or until set...
Sunday, 22 April 2012
Been a while since I have done my fitness post their is always something that comes along and stops me from getting my fitness posts done.After a year and half saying I want to get fitter and lose a stone in weight I am finally getting around to doing something about it but thing always get in the way to slow my plans down.
Saturday, 21 April 2012
Friday, 20 April 2012
Hello and welcome to the weekend blog hop.
Are you ready for a linky party?
Fun, fun, fun!! Time to find new blogs and new follower's.
Link up your blogs,Twitter, Instagram, Facebook,Google + page Facebook like page, Linky Followers or Pinterest page. Think I covered all!?
Thursday, 19 April 2012
Today I'm sharing this recipe post by By Sophie Wright, chef and Easy Cheesey Chèvre Ambassador.
French Goat's Cheese Mini-Log, Rosemary And Green Olive Muffins...
These muffins make a great Saturday afternoon tea time treat, fantastic lunch box filler or picnic hamper favourite. They really are seriously easy to make.
Makes 12 muffins
Prep time 20 minutesCooking time 20 minutes Oven temp 200oc
Approximate cost per muffin: 21 pence
Approximate cost per muffin: 21 pence
- 75g mild ripe French goat’s cheese mini-log (rind removed)
- 275g plain flour
- 1 tbsp baking powder
- 2 large eggs
- 250mls milk
- 1 tsp salt
- 50g chopped pitted green olives
- 2 tsp chopped rosemary, plus a little extra for garnish
- Pre-heat the oven to gas mark 6, 400°F (200°C) while you make the basic muffin mixture.
- Sift the flour, baking powder and salt into a large bowl.
- Beat one egg and whisk it together with the milk.
- Fold the mix into the flour.
- Add the crumbled French goat’s cheese mini-log, chopped olives and chopped rosemary.
- Arrange you muffin cases in a tray and spoon in the mixture to the top of each case.
- Beat the other egg and gently brush the top of each muffin.
- Garnish with a small sprig of rosemaryBake for about 20 minutes, or until well risen and golden.
- Remove the muffins from the tins and leave to rest for a few minutes before eating!
Wednesday, 18 April 2012
Hello and welcome to week 10 of 7 Ways to follow Wednesday Blog Hop!!
A new linky where you can add any social media link you want to find new followers on!!
Add your blog posts or link to any channel and state how you want to be followed by!
Maybe you would like new Pinterest followers, more Twitter or even more Facebook page likes!!
We planned to do lots of day trips out over the Easter holidays but the weather was so bad so we never got to the beach and spend lots of time running to the park inbetween rain showers and shopping.
On Friday we went to Medowhall as I got invited to review the new Frankie and Benny's menu which ended up being a great day out.
I was going to buy some really nice high heels but has I have far to many I brought some new lightweight bright pink trainers for racing instead.
|My dress Look|
Daughters dress Matalan
© Claire Justine | All rights reserved.