Wednesday, 30 May 2012
Monday, 28 May 2012
Hello and welcome to Creative Mondays hosted by Clairejustineoxox and Judyh-jsThoughts where you can link up all your creative post each week....
What have you all been up to this week?
Here in the UK it's been the hottest week of the year so far,we've been out as much as we can and this week I'm sharing some photo's from my phone that I've post to instagram (which I'm still loving)
Saturday, 26 May 2012
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 Pinterest page or any way your would like to be followed by...
Friday, 25 May 2012
This can be made in advance then served scooped into pretty tea cups and decorated with tiny pansy or borage flowers.
Preparation time: 20 minutes
Cooking time: 5 minutes
Freezing time: 6-8 hours
What you need:
- 300ml/ ½ pt water
- 150g/5oz caster sugar
- 500g/1lb 2 oz strawberries, hulled
- 3 tablespoons elderflower cordial, undiluted
- Juice ½ lemon
- 1 egg white
- Tiny pansy or herb flowers to decorate
- Pour the water into a saucepan, add the sugar and heat gently, stirring occasionally until the sugar has dissolved.
- Increase the heat and boil for one minute then leave to cool.
- Meanwhile puree the strawberries in a food processor or liquidiser until smooth.
- Pour into a sieve set over a bowl and press the puree through with the back of a spoon then discard the seeds.
- Stir the puree into the sugar syrup then mix in the undiluted elderflower cordial and lemon juice.
- Pour into a non-stick roasting tin or shallow plastic container – the larger the container the shallower the syrup will be and the quicker it will freeze.
- Place in the freezer for four hours or until semi-frozen.
- Lightly beat the egg white in a small bowl until frothy.
- Mash the semi frozen sorbet with the fork to break up the ice crystals then beat in the egg white.
- Spoon into a plastic container.
- Cover and seal, freeze until firm enough to scoop.
- Scoop sorbet into teacups, decorate with flowers and serve with soft amaretti or small shortbread biscuits.
- If you have an ice cream machine, churn the strawberry syrup in the pre-cooled machine for about 20 minutes, until semi frozen and then gradually pour the lightly beaten egg white through the feeder tube at the top.
- Continue churning until the sorbet is thick enough to scoop then serve immediately or transfer to a plastic container and store in the freezer until required.
About this post-
Recipe and photo credit by- Seasonal Berries
Thursday, 24 May 2012
Pefect for this lovely weather...
A great dessert to serve after a summer barbecue.
You don’t have to be a child to love eating an ice cream cone, dip bought waffle cones in melted chocolate and chopped nuts or sugar sprinkles then fill with scoops of creamy homemade ice cream.
Serves 8Preparation time: 30 minutes
Cooking time: 5 minutes
Freezing time: 6-7 hours
Wednesday, 23 May 2012
Welcome to Wordless Wednesday hosted by Clairejustineoxox and Judyh-jsThoughts where you can link up your Wordless / not so Wordless Wednesday photo posts each week.
Monday, 21 May 2012
Hello and welcome to Creative Mondays blog hop.
Hosted by Clairejustineoxox and Judyh-jsThoughts every Monday!!
A blog hop where you can link up all your creative post each week....
What have you all been up/wearing/making this week?
Preparation time: 25 minutes
Cooking time: 40-45 minutes
To decorate: 40 minutes
What you need:
- 350 g (12 oz) soft margarine
- 350 g (12 oz) caster sugar
- 450 g (1 lb) self-raising flour
- 1 and a 1/2 teaspoons baking powder
- 6 medium eggs, beaten
- Grated rind 2 lemons
- Juice of 1 lemon
- Red and blue paste food colouring, optional
- 350 g (12 oz) butter, at room temperature
- 675 g (11/2 lb) icing sugar, plus a little extra, no need to sift
- Juice of 1 lemon
- 200 g (7 oz) white ready to roll icing
- 250 g (9 oz) blueberries
- 150 g (5 oz) raspberries
- 225 g (8 oz) baby strawberries with green hulls still on
- Preheat the oven to 180oC/fan 160oC/Gas Mark 4.
- Line the base and sides of a 30 x 20 x 5 cm/12 x 8 x 2 inch rectangular cake tin (or roasting tin with the same base measurement) with a large piece of non-stick baking paper, snip diagonally into the corners then press the paper into the tin so that the base and sides are lined and the paper stands a little above the top of the tin sides.
- Cream the soft margarine and sugar together in a bowl or food processor until light and fluffy.
- Mix the flour and baking powder together then gradually mix in alternate spoonfuls of egg then flour until both have all been added and the mixture is smooth.
- Stir in the lemon rind and lemon juice until the mixture is a soft dropping consistency.
- Spoon the cake mixture into the lined tin, or for a patriotic red, white and blue marble cake, spoon half the cake mixture into the lined tin.
- Then divide the remaining cake mixture between two bowls, colour one half red, the remainder blue.
- Add spoonfuls of the coloured mixtures to the lined tin then swirl together with a small knife.
- Bake for 40-45 minutes until the cake is well risen, golden brown and a skewer comes out cleanly when inserted into the centre of the cake.
- Leave to cool for a few minutes then invert the cake on to a wire rack, remove the tin and leave to cool.
To make the buttercream:
- Beat the butter and one third of the icing sugar together in a bowl or food processor until smooth.
- Gradually beat in the remaining icing sugar and lemon juice until light and fluffy.
- Cover and keep at room temperature until ready to use.
- Peel the paper off the cake, turn the cake over and trim the top level if needed.
- Cut in half then sandwich back together with a thin layer of buttercream.
- Put top down on a large plate, tray or cake board.
- Spread a very thin layer of buttercream over the outside of the cake to stick the crumbs in place then spread a thicker layer all over the cake and smooth with a palette knife, reserving a couple of tablespoons for piping later.
- Knead the ready to roll icing to soften then roll out half into a long strip on a work surface lightly dusted with sifted icing sugar.
- Trim to make 2, 4 cm (11/2 inch) wide strips long enough to make a cross over the centre of the cake then trim the ends level with the edges of the cake.
- Mix the trimmings with the remaining icing then roll out and cut two long strips about 2.5 cm (1 inches) wide and long enough to go diagonally from corner to corner of the cake, trimming the strips to sit flush with the wider white cross.
- Arrange the blueberries between the strips of white ready to roll icing. Spoon the remaining buttercream into a paper or plastic piping bag, snip off the tip then pipe dots on to the diagonal white strips and arrange the raspberries in lines on top.
- Add dots of icing over the central cross and stick the whole strawberries in place.
- Chill in the fridge until ready to serve.
- To help you get ahead, the undecorated cake can be frozen wrapped in foil, take out the morning of the party and allow to defrost at room temperature for 3-4 hours.
Sunday, 20 May 2012
Saturday, 19 May 2012
Friday, 18 May 2012
Thursday, 17 May 2012
Wednesday, 16 May 2012
Today I'm sharing some of my husbands photo's he took on his phone whilst waiting for me and my son to do a race...
Tuesday, 15 May 2012
Monday, 14 May 2012
This week I've been repainting my daughters room.
Trouble is I didn't have any pink paint so I had to make some.
I had a unopened tin of very light lilac paint and mixed it with a few big blobs of bright red paint.
I was very pleased how the colour turned out but all the stirring it took I won't be rushing to do it again!!...
Sunday, 13 May 2012
Saturday, 12 May 2012
Friday, 11 May 2012
Hello, Happy Friday!
Welcome to the weekend blog party!!
A time to link up and find new blogs and follower's.
Link up your blogs posts.
You can also add:
Twitter, Facebook page, Google + Linky Followers or Pinterest page...
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.
Thursday, 10 May 2012
This delicious dessert is flavoured with a vanilla pod and speckled generously with fresh, jewel-like raspberries.
Preparation time: 20 minutes
Standing time: 30 minutes
Cooking time: 25-30 minutes
Chilling time: 4 hours
You will need:
- 1 vanilla pod
- 600ml/1 pint double cream
- 6 egg yolks
- 75g/3oz caster sugar
- 300g/11oz raspberries
- 6 tablespoons caster sugar
- Slit the vanilla pod along its length, scrape out the black seeds from the inside with a small knife and place in a medium saucepan with the cream and bring just to the boil.
- Take off the heat and leave to infuse for 30 minutes.
- Beat the egg yolks and sugar together in a bowl until creamy.
- Remove the vanilla pod from the cream and discard then bring the cream to the boil once more.
- Gradually mix into the egg yolks until smooth.
- Divide the raspberries between six x, 250ml/8fl oz, shallow ovenproof dishes with a diameter of 11.5cm/4 ½ inches and a depth of 2.5cm/1inch then stand the dishes in a roasting tin.
- Strain the vanilla cream over the top.
- Pour warm water into the roasting tin to come halfway up the sides of the dishes then bake the custards, uncovered in a pre-heated oven set to 160°C/325°F/Gas Mark 3 for 25-30 minutes or until just set in the centre with a slight wobble.
- Lift dishes out of the roasting tin.
- Cool then transfer to the fridge for at least four hours.
- Sprinkle the tops with the remaining sugar and caramelize with a cook’s blow torch.
- Leave to stand for 30 minutes or until ready to serve.
- If you don’t have a cook’s blow torch, put the dishes in the base of the grill pan, surround the dishes with ice and cook under a preheated grill with the tops of the dishes near the heat until golden.
- Put back in the fridge until ready to serve.
Wednesday, 9 May 2012
Welcome to 7 Ways Wednesday Blog Hop.
A linky where you can add the link you want to find new followers for.
Sounds like fun?
Add your blog or link and state how you want to be followed in your title.
Link up : 7 ways your would like to be followed by :
Google Friends Connect,
Tuesday, 8 May 2012
Been a busy week with lots of thing's to do this week because it was my birthday.
My little 2 children made me wear these badges all day.
No I'm not 93 hehe that's the mirror for you....
Monday, 7 May 2012
Hello and welcome to Creative Mondays hosted by me Claire Clairejustineoxox and Judy from Judyh-jsThoughts . A fun linky where you can link up all your creative post each week....
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