Persil Warm Spice Review And Christmas Recipe Challenge ...


Last week I was kindly invited to take part in a Blogger Christmas cooking challenge. Persil Washing Up Liquid have teamed up with Ruth Clemens (blogger at The Pink Whisk and runner-up of the Great British Bake Off) to create some festive family recipes.

Along with some other bloggers I was given a chance to re create one of Ruth's recipes and also be entered into an opportunity to win a prize of £300 worth of kitchen vouchers from selected retailers.
(I was excited enough to be baking a plate full of treats so this was an added bonus).


Ruth’s festive recipes include-
  • Chocolate Orange Trifle
  • Christmas Biscotti
  • Mini Sausage Twirls
  • Orange Fig Glazed Ham
  • Spiced Apple Chutney
  • Candy Cane Meringues
  • Christmas Biscuits
  • Florentines

I decided to go with the Florentines as I thought they looked amazing and have never got around to making any up for myself yet so this itself would be a challenge ...

Here is Ruth's video on how to make them-


Makes 12


Ingredients
  • 50g golden syrup
  • 50g Stork Baking Liquid
  • 50g demerara sugar
  • 50g plain flour
  • 8 glace cherries, chopped
  • 45g flaked almonds
  • 40g mixed peel
  • 50g sultanas
  • 150g milk chocolate

Oven Temperature

160c(fan)/180c/Gas Mark 4.

Bake Time: 8-10 minutes


Equipment Needed 
  • Scales
  • Small pan
  • Silicone spatula
  • Medium and small mixing bowl 
  • Chopping board
  • Knife
  • Cutlery – knife & spoon
  • 2 x baking trays, 
  • Non-stick baking paper
  • Wire cooling rack, 
  • Teaspoon
  • Pastry brush

Method
  • Preheat the oven to 160c(fan)/180c/Gas Mark 4 and line two baking trays with non-stick baking paper.
  • Add the golden syrup, demerara sugar and Stork Baking Liquid to a small pan. 
  • Heat the pan over a gentle heat, stirring frequently until the sugar dissolves.
  • Remove from the heat and add the flour, flaked almonds, mixed peel, sultanas and chopped glace cherries into a bowl and stir to mix evenly.
  • Place spoonfuls of the mixture well spaced apart as they will spread, creating 6 Florentines on each tray.
  • Bake in the oven for 8-10 minutes until lightly golden brown.
  • Allow to cool on the trays for 10 minutes before transferring to a wire rack to cool completely.
  • Once cooled melt the milk chocolate gently in the microwave or over a pan of steaming water.
  • Coat the back of each Florentine with melted chocolate, allow to set.



Serve. Tips/Alternatives 
  • Use white chocolate to coat the Florentines if preferred.



I was very pleased with how the Florentines had turned out as they looked and tasted delicious (I should know I had more than my fair share).
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Chocolate Shop Mulled Wine ...



Ingredients
  • 1 bottle of ‘Chocolate Shop’ wine
  • 100g caster sugar
  • 2 cinnamon sticks
  • 5 star anise
  • 8 cloves
  • 2 small oranges (eg. clementines or satsumas)
  • A sprig of rosemary

Method

  • Pour the bottle of ‘Chocolate Shop’ into a saucepan with the sugar and spices and warm gently until the sugar has dissolved.
  • Chop the un-peeled oranges in half and add them to the pan with the sprig of rosemary.
  • Continue to warm gently over a low heat for 5 – 10 mins to allow all of the flavours to infuse.
  • Serve warm. 


Recipe and photo credit by Chocolate Shop wine



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Sausage And Tomatoes Envelopes ...


Makes 12

You will need 

For the pastry

  • 1 tsp mixed herbs
  • 225g sieved flour
  • Pinch of salt
  • 50g Lard
  • 150g Margarine
  • Cold water to mix ( about 3-4 tbsp )

For the filling

  • 6 sausages cut into half
  • 2 large tomatoes cut into 12 slices not including ends

For the glaze

  • 1 egg mixed together
  • 1 tsp of mixed herbs



Method

  • In a bowl mix the flour, herbs and salt together.
  • Cut lard and margarine into cubes and stir in.
  • Slightly rub together.
  • Add water a tablespoon at a time until all mixed together.
  • Roll out onto a floured surface into a long rectangle.
  • Fold into 3.
  • Repeat the rolling out and folding 3 times.
  • Cover pasty and leave in fridge for about 15 minutes.
  • Grease 2 baking trays.
  • Roll pasty into long rectangle.
  • Lay 12 piece of tomatoes onto pasty spacing well and place sausage on top of tomatoes.
  • Cut pasty into 12 pieces.
  • Slightly roll each pasty out so you can cover sausage with 4 corners like a envelope.
  • Glaze corners to stick down.
  • Place envelope sides down on baking trays and glaze tops.
  • Prick the tops of parcels with a fork.
  • Sprinkle few herbs over.
  • Bake on a pre heated oven 200c  for about 25 - 30 minutes until golden brown.



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Wordless Wednesday Blog Hop ...

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...


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Chocolate Chip And Cherry Bread Pudding ...


Bread and butter pudding made with French chocolate chip brioche loaf, cherries and topped with flaky chocolate. So yummy....



You will need

  • Margarine for spreading onto bread and greasing
  • 8 slices of French chocolate chip brioche loaf
  • 50g Glazed cherries
  • 2 tsp Cinnamon
  • 350ml Milk
  • 100 ml Double cream
  • 3 Eggs
  • 40 g Caster sugar
  • 2 Small twirls or small piece of flake



Method

  1.  Grease a medium size dish with some margarine.
  2. On a plate trim the crusts off the Brioche loaf, spread one side with margarine and cut into 2 triangles.
  3. Arrange 8 triangles at the bottom of the dish butter sides upwards.
  4. Sprinkle 10g sugar,1 tsp cinnamon and 50g of cherries evenly over the bread.
  5. Place the next 8 half's of bread over the mixture and sprinkle 10g of sugar and 1 tsp of cinnamon over and set aside.
  6. Gently warm the milk and cream over a low heat,making sure it don't boil.
  7. Meanwhile whisk the 3 eggs and 20g sugar together until pale.
  8. Take the milk of the heat just before boiling and mix with a wooden spoon into the eggs and sugar.
  9. Sieve the mixture to remove any lumps.
  10. Pour the custard mix over the bread and butter pudding.
  11. Break the mini chocolates over and leave to soak in for about 20 minutes.
  12. Place in a pre heated  oven 180°C/350°F/Gas Mark 4 for about 30 - 35 minutes until golden.
  13. Remove and leave to stand 10 minutes before serving.


P.s - taste great with a little pouring cream


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Sticky Spiced Mushroom Skewers ...


Prep: 10 mins + marinating

Cooking: 10-15mins

Ingredients

  • 2 tbsp dark soy sauce
  • 1 tbsp Chinese cooking wine
  • 1 tbsp clear honey
  • 1 tsp vegetable oil
  • 2cm piece root ginger, grated
  • 1 clove garlic, crushed
  • half tsp Chinese 5 spice
  • 250g shiitake mushrooms
  • noodles, griddled vegetables to serve

Method

  • Mix the first seven ingredients together in a large bowl.
  • Add the mushrooms and stir well until they are coated in the marinade.
  • Cover and leave to marinate in a cool place for at least 1 hour.
  • Drain the marinade into a small pan and simmer for 1-2 mins until syrupy.
  • Thread the mushrooms onto skewers then cook over hot barbecue coals or griddle or under a hot grill for about 10 mins, turning frequently and brushing with more of the marinade.
  • Serve hot with noodles and char grilled peppers and courgettes.


Recipe and photo credit by More To Mushrooms


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Pineapple Yogurt Meringue Creative Mondays Blog Hop ...


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....


Serves 3-4

Bitter and sweet all rolled into one.

Ingredients
  • 500g Pot of Natural yoghurt
  • 200g Fresh pineapple
  • 50g Lemon curd
  • 6 Ready made mini meringues

Method
  • Core, peel and chop some pineapple.
  • In a food processor mix the chopped pineapple for a few seconds.
  • Add the lemon curd and yogurt.
  • Mix for a few seconds until all blended in.
  • Pour into glasses.
  • Crush the meringues.
  • Sprinkle on to of the yoghurt.

Mix and serve straight away.

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Ginger Yogurt Scones with Black Cherry Filling ...



This scones recipe is delicious hot or cold in any afternoon tea ...


Ingredients
  • 180g Rachel’s Greek Style Ginger Yogurt
  • 65g caster sugar
  • 2 tbsp milk, extra for brushing
  • 350g plain flour, extra for rolling out
  • 1½ tsp baking powder
  • 80g unsalted butter
  • 1 tsp ginger powder

To Serve
  • 50g cherry jam
  • 200g whipping cream
  • 200g Rachel’s Low Fat Cherry Yogurt

Method
  • Pre-heat oven to 200°C/400°F/Gas Mark 6. 
  • Line a baking tray with parchment paper or greaseproof paper. 
  • Put the yogurt, milk and sugar in a pan and warm until hand-hot, alternatively heat in a small bowl on low power for 40 seconds in the microwave.
  • The sugar should melt into the yogurt and milk.
  • Place the flour, baking powder, ginger powder and butter into a mixing bowl and rub the butter into the flour to make a breadcrumb texture.
  • Using a wooden spoon add the warmed yogurt mix and stir well to form a dough.
  • Dust the worktop with some flour and bring the dough together.
  • Gently roll out the dough to about 3cm thick and with a round 7cm cutter push out the scones.
  • Place the scones on the prepared tray with a good distance between them. 
  • Re-shape the dough and cut again.
  • Brush each scone with a little milk and bake for 10-15 minutes until golden brown.
  • Cool on a wire rack and sandwich with a mixture of jam, whipped cream and cherry yogurt to serve.


Recipe and photo credits- Rachel's



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Portuguese Banana Yogurt Cake ...


The cake is moorish, soft and really easy to make ...

Serves: 6-8

Preparation time: 10 minutes

Cooking time: 20 minutes



Ingredients

  • 150g Rachel’s Greek Style Honey Yogurt
  • 2 bananas, blended to a puree with a squeeze of lemon juice
  • 250g plain flour
  • 120g caster sugar
  • 80ml vegetable oil
  • 2 tsp baking powder
  • 3 large eggs

Icing

  • 80g Rachel’s Greek Style Honey Yogurt
  • 250g icing sugar, sifted
  • 1 tsp vanilla essence

Method

  • Pre-heat oven to 180°C/350°F/Gas Mark 4.
  • Grease a 24cm ring cake mould or alternatively you could use a large loaf tin.
  • Place all the ingredients in a mixing bowl and stir well to remove all lumps.
  • Pour the cake batter into the mould and place in the centre of the oven for 20 minutes, until light brown and springy to touch.
  • Leave to cool for 10 minutes before removing the cake on to a wire rack to cool further.
  • Meanwhile make the icing by placing the yogurt in a small bowl, add the icing sugar and beat well.
  • Pour over the cake and leave to set.

About this post -

Recipe and photo credit by Rachel's



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Baked Turkish Eggs With Yogurt & Chilli ...


This spicy turkish eggs recipe will liven up your breakfast ...

Serves: 4-6

Preparation time: 10 minutes

Cooking time: 20 minutes


Ingredients

  • 1 small onion, finely chopped
  • 1 tbsp olive oil, plus for drizzling
  • 1 tin of tomatoes
  • 1 tsp cayenne pepper
  • 1 tsp ground cumin
  • 200g Rachel’s Natural Yogurt
  • 1 tsp salt
  • 1 garlic clove, crushed
  • Juice of 1 lemon
  • 6 large eggs

To Serve

  • 50g unsalted butter
  • 1 tsp cayenne pepper
  • Lemon juice

Method

  • Pre-heat the oven to 220°C/425°F/Gas Mark 7.
  • Grease an ovenproof dish or small ramekins
  • To make the sauce, take the onion and olive oil and sweat gently in a shallow frying pan.
  • Add the cayenne pepper and cumin and cook for 2 minutes until terracotta in colour.
  • Add the tinned tomatoes and bring to the boil.
  • Cook for 5 minutes and then reduce the heat and cook for a further 5 minutes
  • Pour the sauce into a large oven proof dish or ramekins
  • Mix the yogurt with the salt, garlic and lemon juice
  • Dot the yogurt mixture in 6 places on top of the tomato and onion sauce.
  • Make an indent with a large spoon, then break the eggs into each indent and drizzle with a little olive oil
  • Place in the oven for 8 minutes until the eggs bake
  • In a small pan heat the butter, cayenne and lemon juice and pour it around the cooked eggs
  • Place on the table and serve with Turkish flat bread
About this post-

Recipe and photo credit by Rachel's


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Aubergine Fritters With Chilli & Coriander Chutney ...


Sink your teeth into these crispy aubergine fritters with a classic Indian dressing ...

Serves: 2-4 as appetiser

Preparation time: 20 minutes

Cooking time: 10 minutes


Ingredients

  • 170g Garam flour
  • 1 tsp salt
  • 2 tsp hot curry powder, toasted
  • 1 Small red chilli, finely chopped
  • 100g Rachel’s Low Fat Natural Yogurt150ml
  • Warm water
  • 2 large aubergines, cut into rounds and half moons
  • Plain flour, for dusting
  • 1 litre of vegetable oil for frying

Dressing

  • 3 Long green chillies
  • Handful fresh coriander
  • 200g Rachel’s Low Fat Natural Yogurt
  • Good pinch of salt

Method

  • In a large mixing bowl add the garam flour, salt, curry powder and chilli.
  • Add the yogurt and warm water to make a batter, mix until smooth
  • Slice the aubergines and place in a colander.
  • Sprinkle with a little salt, leave for 15 minutes.

Meanwhile make the dressing

  • Add all the dressing ingredients to a food processor and blend.
  • Scrape down and blend again, stir in the yogurt and season to taste.
  • Rinse the aubergines under a little cold water and pat dry, dust with flour,
  • Heat the oil in a large saucepan or wok.
  • Dip each half moon into the batter and fry in the hot oil.
  • Fry 6 pieces at a time for about 4 minutes each side, flipping the oil occasionally.
  • Take each piece from the oil and place on some absorbent kitchen paper.
  • When they are all cooked place on a large plate and serve with the chutney.

Recipe and photo credit by - Rachel's


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Yogurt Crusted Indian Spiced Chicken ...


Chicken recipe is marinated with aromatic garlic , ginger and Indian spices , combined with creamy yogurt.

Serves: 4-6

Preparation time: 15 minutes & 2 hours marinating time

Cooking time: 10-15 minutes


Ingredients

  • 2 cloves garlic, chopped
  • 100g fresh ginger, chopped
  • 1 whole chicken, deboned and portioned or 10 pieces
  • Juice of 2 lemons
  • 2 tsp salt
  • Handful of fresh thyme leaves
  • 1 tsp ground turmeric
  • 1 tsp coriander seeds
  • 1 tsp cumin seeds
  • 1 tsp fenugreek seeds
  • Pinch of salt
  • Freshly ground black pepper
  • 2 red chillies, deseeded
  • Handful of chopped coriander
  • 250ml Rachel’s Greek Style Coconut Yogurt

To Serve

  •  Use fresh dill and slices of lemon

Method

  • Begin by making a paste with the garlic and ginger and whiz them both in a food processor until finely chopped.
  • With the juice of the lemons and the garlic add the ginger paste and rub this all over the chicken, then add the salt and thyme leaves.
  • Leave the chicken to marinade for 1-2 hours or overnight if possible
  • Dry roast all the spices in a small frying pan until hot, shuffle the spices around so that they toast evenly and become fragrant.
  • Place these in a food processor alongside the chillies and fresh coriander to make a second paste.
  • Stir in the yogurt.

This is the second marinade

  • Rub the spiced yogurt marinade over the chicken and if possible leave for a further 30 minutes.
  • Meanwhile heat up the grill or barbeque cook for 10-15 minutes


Recipe and photo credit by - Rachel's

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Nice And Cosy...



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Sweet Mince Pies with Greek Yoghurt ...


Prep Time 15 mins
Cooking Time 15 mins
Serves 8


Ingredients
  • 100g TOTAL Greek Yoghurt
  • 250g ready rolled puff pastry
  • Egg wash
  • 1 jar of your favourite mince meat
  • Icing sugar, to glaze
Method
  • Cut puff pastry in half, then cut 8 circles using 60mm pastry cutter.
  • Egg wash the disc.
  • Place a teaspoon of sweet mincemeat in the centre then a teaspoon of TGY. 
  • With remaining puff pastry cut another 8 60mm discs, egg wash and place on top, crimp the edges.
  • Bake in oven 200°C / 400°F / Gas Mark 7 until golden brown.
  • When cool sprinkle with icing sugar and glaze under a hot grill until golden brown, repeat this process twice.

Recipe and photo credit by- Total Greek Yoghurt


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30/11 Link Up Your Favourite Posts This Week : Welcome To The Weekend Hop ...

Welcome to the weekend hop where you can link up some of your favourite post of the week. Simply link up to 3 different post or just your main blog....

    
Would be great if you could .....

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.) Link up to 3 of your favourite posts this week or just your main blog and please try to visit other great blogs and follow ones you like.

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Sticky Gingerbread & Pecan Pudding served with Ginger & Rum Yoghurt ...

Prep time: 20 mins

Cook time: 30-35 mins

Serves: 4



Served in 175ml pudding basins, well buttered and floured.

Ingredients

  • 250g TOTAL Greek Yoghurt
  • 100ml ginger wine
  • 100ml rum
  • 50g soft brown sugar
  • 75g self raising flour
  • ¼ tsp baking powder
  • ½ tsp bicarbonate of soda
  • 1 tsp ground ginger, heaped
  • ¼ tsp cinnamon, ground
  • ¼ tsp cloves, ground
  • 1 egg, large
  • 40g butter soft
  • 50g sugar molasses
  • 75ml water, warm
  • 50g stem ginger, chopped
  • 75g Bramley apple, peeled and chopped
  • 75g pecans, chopped


Method

1. Preheat the oven to 180°C / 360°F / Gas Mark 4.
2. In a saucepan reduce the ginger wine, rum and soft brown sugar until it forms a syrup. Leave to cool.
3. In a mixing bowl sift the flour, baking powder, bicarbonate of soda and spices, then add the egg, butter and molasses sugar.
4. Using an electric hand mixer or mixer, whisk everything together, gradually adding the warm water to make a smooth mixture.
5. Fold in the stem ginger, apple and pecans.
6. Divide the mixture into the buttered pudding basins and cook in the middle of an oven for 30 – 35 minutes, until they feel firm and springy to the touch.
7. Gently ease the puddings from their basins. Mix the rum and ginger wine syrup with the yoghurt and serve on top of the hot puddings.

About this post- This is a free guest post by Total Greek Yoghurt




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Boozy Brownie, Cherry & Walnut Trifle ...



Prep time: 15 minutes

Serves: 4



Ingredients

  • 500g TOTAL Greek Yoghurt
  • 425g cherries, in syrup
  • 4 shots brandy
  • 1 box of mini chocolate brownies (approx 20 – 24 pieces)
  • 120g walnut pieces
  • Cocoa powder for dusting


Method

  • Drain the cherries, retaining the syrup.
  • In a bowl, mix the brandy with the cherry syrup and soak the chocolate brownies for ten minutes.
  • In a trifle bowl, layer the syrup soaked brownies, cherries and yoghurt and repeat.
  • Finish the trifle on top with a smooth layer of yoghurt and sprinkle with walnut pieces and cocoa powder.



About this post~

This is a guest post and I was not paid for this post

Recipe and photo credits- Total Greek Yoghurt



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Wild Mushroom, Spinach & Puy Lentil Gallates with Chilli & Garlic Yoghurt ...

Prep time 20 mins

Cook time 15 mins

Serves 4



Ingredients
  • 170g TOTAL Greek Yoghurt
  • 1 sheet puff pastry (shop bought ready rolled)
  • 1 egg, beaten
  • 1 tbsp, sesame seeds
  • 1 bag baby spinach, wilted
  • 100g mushrooms, diced
  • 100g puy lentils, shop bought ready cooked
  • 1 clove garlic, crushed
  • 1 red chilli, finely chopped
  • ¼ tsp five spice

Method
  • Cut 12 discs from the pastry sheet, brush with beaten egg and sprinkle with sesame seeds.
  • Bake the discs in a heated oven 180°C / 360°F / Gas Mark 4 for approximately 10 -15 minutes until golden. Leave to cool.
  • Mix together the cooked spinach, mushrooms, lentils, garlic, chilli, five spice and Greek yoghurt and spoon a small amount onto the pastry discs.

Recipe and photo credit - Total Greek Yoghurt



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