Showing posts with label Blueberries. Show all posts
Showing posts with label Blueberries. Show all posts

Saturday, 7 December 2013

Strawberry And Blueberry Crumble...


A Christmassy twist on a favourite pud.

It doesn’t seem to matter what size your Christmas cake is, there is always a little bit of marzipan left that you don’t know what to do with.

Don’t throw it away, just 75g (3oz) adds festive flavour to a simple crumble, delicious spooned over fresh fruity strawberries and blueberries.

Tuesday, 3 December 2013

Energy Boosting Kale, Quinoa And Berry Salad...



Need to detox after all those Christmas festivities?

This light salad is just what you need. For a healthy packed lunch, cook the quinoa and toast the nuts and seeds the night before, then add the berries and salad leaves in the morning.

Serves 4

Prep: 20 minutes

Cook: 10-12 minutes


Friday, 8 November 2013

Double Berry Muffins...


Made with wholemeal flour and a double berry boost, these muffins are the perfect treat to take to work.

Makes 12

Prep: 20 minutes

Cook: 15 minutes


Ingredients

  • 150g (5oz) plain wholemeal flour
  • 150g (5oz) plain white flour
  • 3 level teaspoons baking powder
  • 100g (4oz) caster sugar
  • 50g (2oz) butter
  • 4 tablespoons sunflower or vegetable oil
  • 150g (5oz) low fat natural yogurt
  • 1 teaspoon vanilla extract
  • 3 medium eggs
  • 100g (4oz) raspberries
  • 100g (4oz) blueberries



Method

  • Preheat the oven to 200oC (400oF), Gas Mark 6. Separate 12 paper cake cases and put into a 12 hole muffin tin.
  • Add the brown and white flour to a mixing bowl, add the baking powder and sugar and stir together with a fork.
  • Cut the butter into pieces, add to a medium bowl that you can put in the microwave and heat on full power for 30 seconds or until melted. 
  • Add the oil, yogurt and vanilla to the butter, then break in the eggs and beat together with a fork until smooth.
  • Pour the egg mixture into the dry flour mixture and stir with a fork until only just mixed. 
  • Add the berries and stir together gently. 
  • The less you mix the lighter the muffins will be.
  • Drop spoonfuls of the muffin mixture into the paper cases, there’s no need to smooth the tops. 
  • Bake for 15 minutes until they are well risen, the tops are golden brown and when you press the top of one muffin it feels springy and your finger doesn't leave a mark.
  • Take out of the oven with oven gloves, cool muffins in the tin for 15 minutes then lift out of the tin carefully and put on a wire rack to cool.


About this post -

Recipe and photo credit by Seasonal Berries

Thursday, 7 November 2013

Blueberry Muesli Bars...



Need an energy boost at work?

Take a couple of these bars wrapped in foil to keep you going.


Makes 10

Prep: 20 minutes

Cook: 25-30 minutes

Ingredients

  • 150g (5oz) blueberries
  • 1 level tablespoon cornflour
  • 75g (3oz) mixed sunflower seeds, pumpkin seeds and sesame seeds
  • 175g (6oz) porridge oats
  • 150g (5oz) block margarine or butter
  • 75g (3oz) light muscovado sugar
  • 2 level tablespoons golden syrup
  • 75g (3oz) wholemeal plain flour


Method

  • Preheat the oven to 180oC (350oF), Gas Mark 4. 
  • Lightly brush the base and sides of a shallow 20cm (8inch) cake tin and line the base with a square of non-stick baking paper the same size.
  • Put the blueberries in a bowl, sprinkle over the cornflour and gently mix with a spoon until the blueberries are evenly coated.
  • Add the seeds to a plastic bag, seal the end of the bag then bash with a rolling pin until the larger seeds are crushed. 
  • (Or leave them whole if you’d rather). 
  • Scoop out 3 tablespoons and put into a bowl with 3 tablespoons of the oats and save for the topping.
  • Add the margarine or butter, the sugar and the golden syrup to a saucepan and cook over a low heat for 3-4 minutes.
  • Stirring with a wooden spoon until the margarine or butter has melted.
  • Take the saucepan off the heat. 
  • Tip the seeds from the plastic bag and the rest of the oats into the pan along with the flour and mix together well.
  • Spoon about two thirds of the oat mixture into the paper lined tin and spread flat with a round bladed knife. 
  • Sprinkle the blueberries on top then dot small spoonfuls of the rest of the oat mix on top to make an even layer with a few of the blueberries still showing.
  • Sprinkle with the saved seeds and oats.
  • Bake for 25-30 minutes until the top is golden brown. 
  • Take out of the oven with oven gloves, put on to a wire rack. 
  • Press the top down gently with a fish slice then leave to cool in the tin.
  • Loosen the edge of the muesli bars, take out of the tin, peel off the lining paper then cut into 10 bars.
  • Eat some now and put the rest in a plastic container, or wrap individually in foil or clingfilm, keep in the fridge overnight then add to your lunchbox next morning.

About this post -

Recipe and photo credit by Seasonal Berries

Tuesday, 4 June 2013

Morning Boost Raspberries And Blueberries Smoothie...

My morning boost raspberries and blueberries smoothie which I made to cheer myself up today after a fall in the woods when out running with my friends. I had decided I was going to be more healthier today getting some exercise done now the children are back to school after half term and inset day.

I near ran to the biscuit tin but didn't let the fall distract me !!

My tweet after my run~ (which made it into our local paper)

You know that your a runner when you trip over in the woods, mess all your knee up and the first thing you do is quickly stop your Garmin,


Serves 1 large

Ingredients

  • 1 medium Banana
  • 100g Fresh Raspberries
  • 100g Fresh Blueberries
  • 2 small Apricots
  • 55g Apricot fromage frais
  • 125ml Skimmed Milk

Method

  • Chop banana, wash rasperries, blueberries place in smoothie maker.
  • Take stones out of Apricots and add.
  • Place milk and fromage frais in smothhies maker.
  • Place settings to mix for 30 seconds.
  • Then smooth for 30 seconds.
  • Place through sieve to catch little pips.
  • Serve straight away.





Friday, 8 February 2013

Chocolate Fondue...

Made in minutes, pour this wonderfully luxurious fondue into a pretty heart shaped cup or keep hot in a mini fondue bowl with a burner.


Serves 2

Preparation time: 5 minutes

Cooking time: 5 minutes

Ingredients

  • 2 strips of orange rind pared from a whole orange with a vegetable peeler
  • Large pinch ground cinnamon
  • 3 tablespoons caster sugar
  • 120ml (4fl oz) or 8 tablespoons water
  • 150g (5oz) dark chocolate, broken into pieces
  • 2 tablespoons double cream, plus 1 tablespoon to decorate
  • 350g (12oz) mixed strawberries, raspberries and blueberries


Method

  • Add the orange rind, cinnamon, sugar and water to a small saucepan and heat gently until the sugar has dissolved.
  • Simmer for 3-4 minutes until syrupy and leave to cool for 10 minutes or longer for the flavours to develop.
  • Discard the orange rind and reheat the syrup.
  • Take off the heat, add the chocolate and leave until melted.
  • Stir until smooth and mix in 2 tablespoons of cream until glossy.
  • Reheat gently if needed.
  • Arrange the fruit on a plate with fondue skewers or small forks and pour the fondue sauce into a cup or fondue pot set over a burner.
  • You can even use the saucepan you have been cooking with.
  • Decorate with an extra drizzle of cream and swirl with a skewer.
  • Start dipping!

Tip

  • For a minted chocolate fondue, substitute the orange and cinnamon for 2 stems of fresh mint instead of the orange and cinnamon.



Recipe and photo credit by Seasonal Berries


Thursday, 7 February 2013

Banana And Blueberry Smoothie ...


Time for a smoothie recipe?

 Not posted any smoothies for a while so here goes.... 

Banana and blueberries 

Oh so yummy ...


Serves 1

Ingredient

  • 100g Blueberries
  • 1 Teaspoon honey
  • 2 Small bananas
  • 50g Natural yogurt
  • 100ml Semi Skimmed milk
  • Handful of ice cubes

Method

  • Place all ingredients into a smoothie maker and mix for 30 seconds then smooth for 30 seconds
  • Serve straight away
  • Enjoy :)


Saturday, 26 January 2013

Vitamin C Smoothie...



Yeah I love smoothies...

A quick and easy way to get onto track of having some of your 5 a day!

Today I have a yummy looking guest post to share, full of vitamin C!!

This one serves 3


Ingredients

  • 200g or 2 large handfuls of fresh blackberries or a mix of blackberries and blueberries
  • 600 ml or a 1pt beer glass of sweetened soya milk
  • A pinch of ground cinnamon
  • A tsps of runny honey

Method

  • Blitz all the ingredients together in a liquidiser or food processor until smooth and frothy.
  • Serve straight away.


About this post -

Recipe and photo credit by Seasonal Berries


Blueberry Valentine Hearts : Easy To Make...

Easy to make yourself Valentine chocolates.

These were so easy to make and looks like they've come from the shops!!

 My two oldest sons both said "they look good have your brought them?!!"

 My husband said "wow did you make the chocolate too, " 

"Hold on a minute" I said, "I'm not that good" ...

These are so much fun and the blueberries pop when you bite them against the chocolate.

Now off to see how to make some chocolate to really impress him ...



Makes 14

You will need a 14 holed small silicon ice cube tray

Ingredients
  • 42 Blueberries
  • 50g Good quality white cooking chocolate
  • 150g Good quality milk cooking chocolate


Method
  • Wash and dry the blueberries and place 3 in each of the holes in the ice cube tray.
  • In a heat proof bowl melt the white chocolate according to packet instructions in a microwave.
  • With a teaspoon pour a little over each set of blueberries trying to drip a little chocolate under them to hold them in place once set.
  • Leave to cool.
  • Melt the milk chocolate according to packet instructions.
  • With a tablespoon pour into each well covering all the blueberries.
  • Use the back of a knife to make sure all the chocolate is flat.
  • Leave to cool.
  • Once cool place in a fridge to set.
  • Turn out the chocolates.
  • Enjoy!




Friday, 25 January 2013

Blueberries And Strawberries Thick Milkshake...


Created this smoothies/milkshake the other day and it tastes great...

Made it with some big juicy strawberries and lots of yummy blueberries...

Not sure what exercise I will manage to fit in today as the 2 youngest children are of for an inset day, or as my daughter calls it a "ladybird day" as she thinks its an insect day.

Hope the snow's stays away as it has been on the weather forecast 5 inch's today, best not as the children want to go swimming!!


Serves 1

Ingredients

  • 100g Strawberries
  • 100g Blueberries
  • 200ml Semi skimmed milk

Method

  • Wash the fruit and if big strawberries chop in half
  • Place all ingredients in a smoothie maker or blender
  • Place settings on mix for 30 seconds and smooth for 30 seconds
  • Serve straight away


Enjoy!!


Saturday, 29 December 2012

Mini Blueberry Cheesecakes ...


Make these easy, no cook cheesecakes the night before and leave in the fridge.

If you have room, there are some spare for second helpings or just freeze the extras with a little pot of blueberries for another time.

Makes 8

Preparation time: 25 minutes

Cooking time: 4-5 minutes

Chilling time: 5 hours or overnight

Ingredients

Biscuit base

  • 75g (3oz) digestive biscuits
  • 25g (1oz) butter
  • 2 teaspoons golden syrup

Cheesecake

  • 300g (11oz) full fat cream cheese
  • 65g (21/2oz) caster sugar
  • 1 lemon, grated rind and juice
  • 200ml (7fl oz) double cream

Topping

  • 1 teaspoon cornflour
  • Juice of ½ lemon
  • 2 tablespoons water
  • 40g (11/2oz) caster sugar
  •  200g (7oz) Chilean blueberries


Method

  • Add the biscuits to a small plastic bag, seal the top then crush the biscuits with a rolling pin.
  • Heat the butter and golden syrup in a small saucepan until melted, stir in the biscuit crumbs and mix together.
  • Divide between 8, 75ml (3fl oz) heart shaped sections in a flexible silicone cake mould.
  • Press the biscuits into a thin layer with the back of a teaspoon. 
  • Chill while making the filling.
  • Add the cream cheese, caster sugar and lemon rind to a bowl and whisk together briefly until just mixed.
  • Gradually whisk in the lemon juice and the cream until smooth and thick.
  • Spoon the cheesecake mixture into crumb lined moulds then spread into an even layer and swirl the tops with the back of a spoon.
  • Chill for 5 hours or overnight.

To make the blueberry topping 

  • Add the cornflour to a small saucepan, stir in the lemon juice and mix until smooth then add the water, sugar and blueberries.
  • Cook over a medium heat for 2-3 minutes, stirring until the blueberries are just beginning to soften and the sauce has thickened to become a rich blueberry colour.
  • Leave to cool, cover and chill until ready to serve.

To serve

  • Loosen the edges of the heart moulds and press up from the base, removing the cheesecakes with a small spatula.
  • Transfer to serving plates and spoon the blueberries on top.


Cook’s tip 

If you find the cheesecakes a little tricky to remove from the moulds or haven’t had much time to chill them, freeze for 30 minutes to firm up then try again.


Recipe and photo credit by Seasonal Berries


Wednesday, 26 December 2012

Caramel poached blueberries with crème fraiche ...


Quick and easy ...


We all love caramel oranges but caramel blueberries are even more delicious.

Chill well and swirl through crème fraiche and Greek yogurt. If you can’t wait for them to cool, serve warm spooned over scoops of good vanilla ice cream for a great, speedy dessert.

Serves 4

Preparation time: 5 minutes

Cooking time: 9-10 minutes

Ingredients

  • 150g (5oz) caster sugar
  • 3 tablespoons cold water
  •  2 tablespoons boiling water
  • 150g (5oz) Chilean blueberries

To serve

  • 250ml (8fl oz) pot full fat crème fraiche
  • 250g (9oz) pot natural Greek yogurt

Method

  • Add the sugar and the cold water to a medium frying pan and heat very gently, stirring only occasionally until the sugar has completely dissolved – about 5 minutes. 
  • Increase the heat and boil for 3-4 minutes without stirring until the syrup thickens and then begins to turn golden around the edges. 
  • Watch very closely as the syrup begins to colour and tilt the pan gently from time to time to even this colour out. 
  • Cook for a minute or two more until golden all over.
  • Take the pan off the heat and add the boiling water, remembering to stand well back as the syrup will spit. 
  • As soon as the bubbles begin to subside, tilt the pan to mix the syrup with the extra water.
  • Add the blueberries and cook for 1 minute or until the juices just begin to run from the blueberries, then leave to cool. 
  • Stir the crème fraiche and Greek yogurt together in a bowl and chill until needed.

  • When ready to serve, add alternate spoonfuls of the yogurt mixture and the caramelised blueberries to 4 serving glasses. 
  • Serve like this or for a marbled effect, run a small knife or handle of a teaspoon through each dessert to swirl together.

Cook’s tip 

  • Resist the urge to stir the syrup as it boils or you may find that it will crystallise into a solid white mass. If this happens, clean the pan and begin again.

About this post -

Recipe and photo credit by Seasonal Berries



Friday, 21 December 2012

Blueberry clafoutis ...


Super simple...

A real French classic, the batter is like a rich, sweet version of Yorkshire pudding and tastes delicious dusted generously with sifted icing sugar and topped with a scoop of just melting vanilla ice cream.

If you don’t have any double cream then use an extra 150ml (1/4 pint) milk instead.

Serves 4

Preparation time: 15 minutes

 Cooking time: 30-40 minutes

Ingredients

  • 1 tablespoon butter and 2 tablespoons caster sugar to line the dish
  • 200g (7oz) Chilean blueberries
  • 100g (4oz) plain flour
  • Pinch salt
  • 75g (3oz) caster sugar
  • 1 lemon, grated rind only
  • 3 medium eggs
  • 1 egg yolk
  • 1 teaspoon vanilla essence 150ml
  •  (1/4 pint) milk
  • 150 ml (1/4 pint) double cream
  • Sifted icing sugar to decorate

Method

  • Preheat the oven to 180oC/350oF/Gas Mark 4.
  • Grease a 1.5 litre (2 ½ pint) ovenproof dish that is 5cm (2 inches) deep with the butter, sprinkle with the sugar then add the blueberries.
  • Mix the flour, salt, sugar and lemon rind together in a mixing bowl.
  • Add the eggs, egg yolk and vanilla and whisk until smooth then gradually whisk in the milk and cream until a smooth batter.
  • Pour over the blueberries so that the dish is half full then bake for 30-40 minutes until the pudding is golden brown, risen around the edges and just set in the centre.
  • Dust generously with sifted icing sugar and serve immediately.

Cook’s tip

  • The baked batter will fall as it cools so put the pudding in the oven to bake while you eat your main course then serve up the minute it comes out of the oven.


Recipe and photo credit by Seasonal Berries


Saturday, 17 November 2012

Blackberry And Blueberry Christmas Cake...



A lighter alternative to the traditional cake

If you are not a fan of heavy dried fruit cakes then try this light almondy sponge cake speckled with blackberries and blueberries drizzled with glace icing.


Serves 8

Preparation time: 25 minutes

Cooking time: 40-50 minutes

To decorate: 5 minutes

What you need

  • 175g (6oz) mixed blackberries and blueberries, if the blackberries are very large, cut them in half
  • 175g (6oz) self-raising flour
  • ½ tsp baking powder
  • 175g (6oz) butter, at room temperature
  • 175g (6 oz) caster sugar
  • 3 medium eggs, beaten
  • 75g (3oz) ground almonds
  • Few drops almond essence, optional

To decorate


  • 175g (6oz) icing sugar
  • tsp cold water
  • 3 tbsp toasted flaked almonds
  • Few extra blackberries and blueberries or a few halved strawberries

Method

  • Preheat the oven to 180C/350F/Gas Mark 4.
  • Brush inside a 23cm (9 inch) diameter or 1.5 litre (3 pint) fluted ring mould with a little oil.
  • Add the blackberries and blueberries to a small bowl with 2 tablespoons of the flour and gently stir together until the berries are coated.
  • Add baking powder to the remaining flour.
  • Cream the butter and sugar together in a large bowl with a wooden spoon or electric mixer until light and fluffy.
  • Gradually mix in alternate spoonfuls of beaten egg and remaining flour, beating well after each addition and continuing until both have all been added.
  • Stir in the ground almonds and almond essence if using, then fold in the flour coated berries.
  • Spoon the mixture into the cake tin and level the top.
  • Bake for 40-50 minutes or until well risen, the top is golden and a skewer comes out cleanly when inserted into the cake.
  • Leave to cool for 30 minutes then loosen the edges of the mould, turn out on to a wire rack and remove the mould.
  • Leave to cool completely.
  • Sift the icing sugar into a bowl, gradually mix in just enough water to mix to a smooth icing that will slowly fall from a spoon.
  • Transfer the cake to a serving plate, drizzle the icing over in zig zag lines, decorate with a few extra berries and sprinkle with the flaked almonds.
  • Leave to stand for 15 minutes or so for the icing to set, then cut into thick slices and serve.

Tip:

  • As the cake has lots of fresh fruit in the mixture it is best eaten within 2 days.


Recipe and photo credit by- Seasonal Berries



Sunday, 11 November 2012

Blueberry Bread And Butter Pudding...


Really easy...

 Rather than cutting the bread into triangles, lemon curd sandwiches have been made then cut into cubes and scattered into the dish with a generous sprinkling of blueberries for an easy comforting winter pudding.



Serves 4

Preparation time: 20 minutes

Standing time: 20 minutes

Cooking time: 35 minutes

You will need

  • 8 slices white bread
  • 4 tbsp lemon curd
  • 150g (5oz) blueberries
  • 3 eggs
  • 150ml (1/4 pint) milk
  • 150ml (1/4 pint) double cream
  • 50g (2oz) caster sugar, plus a little extra for sprinkling
  • 25g (1oz) butter, melted


Method

  • Preheat the oven to 180oC/350oF/Gas Mark 4. 
  • Spread half the bread slices with lemon curd then cover with the remaining slices.
  • Trim off the crusts then cut each sandwich into 8 cubes.
  • Add to a buttered shallow ovenproof dish that is about 1.2 litre (2 pints) and scatter with the blueberries.
  • Whisk the eggs, milk and cream with the sugar then pour over the bread and leave to soak for 20 minutes.
  • Drizzle with the melted butter and sprinkle with a little extra sugar and bake for 30-35 minutes until the bread is golden and the custard just set.
  • Scoop into bowls and serve warm with a drizzle of cream.




Recipe and photo credits- Seasonal Berries



Saturday, 10 November 2012

Blueberry crème brûlées...


Restaurant favourite...

This restaurant classic is surprisingly easy to make and almost improves the longer that you chill it for.

Just caramelise the sugary topping before you sit down to eat your main course.


Serves 6

Preparation time: 20 minutes

Standing time: 30 minutes

Cooking time: 30-35 minutes

Chilling time: 4 hours

You will need

  • 1 vanilla pod
  • 600ml (1 pint) double cream
  • 6 egg yolks
  • 75g (3oz) caster sugar
  • 200g (7oz) blueberries

To finish

  • 4 tablespoons caster sugar
  • Few extra blueberries

Method

  • Slit the vanilla pod lengthways then scrape out the seeds from the centre with a small sharp knife.
  • Add the seeds and the pod to a saucepan, pour in the cream then bring gently to the boil.
  • Take the pan off the heat, stir and leave to stand for 30 minutes or so for the vanilla to flavour the cream.
  • Whisk the egg yolks and sugar together in a bowl for a couple of minutes until thick and pale.
  • Reheat the cream then remove the vanilla pod (this can be rinsed, dried and re-used to flavour a jar of caster sugar) then gradually whisk into the yolks until smooth.
  • Divide the blueberries between 6, 175ml (6fl oz) individual ovenproof soufflé or ramekin dishes then stand the dishes in a roasting tin.
  • Strain the vanilla cream over the top, pressing all the tiny vanilla seeds through the sieve.
  • Pour warm water into the roasting tin to come halfway up the sides of the dishes.
  • Bake with the dishes uncovered, in an oven preheated to 160C/325F/Gas Mark 3 for 30-35 minutes or until just set in the centre with a slight wobble.
  • Lift the dishes out of the roasting tin; allow to cool, then transfer to the fridge for 4 hours, or longer if time.
  • When ready to serve, sprinkle a little extra sugar over the top of each dish and caramelise with a cook’s blow torch.
  • If you don’t have one, stand the dishes in the grill pan with lots of ice around the dishes then caramelise the sugar under the grill.
  • Allow to cool for up to 30 minutes for the sugar to cool and harden then serve decorated with a few extra blueberries.




Recipe and photo credits- Seasonal Berries

Friday, 20 July 2012

Summer Almond Cake with Lavender Icing ...



Summer Almond Cake with Lavender Icing : By Alan Palmer

Serves 10

320 calories / 19.8g fat per portion

Alan says: ‘This recipe sums up summer – fresh, light and bursting with colour and flavour’

Ingredients

For the cake

  • 110g (4oz) Kerrygold butter, softened
  • 110g (4oz) golden caster sugar
  • 3 free range eggs
  • 75g (3oz) self raising flour
  • 1tsp baking powder
  • 45g (1½ oz) ground almonds
  • 110g (4oz) blueberries
  • 110g (4oz) raspberries

For the icing

  • 75g (3oz) Kerrygold butter, cubed and softened
  • 150g (5oz) icing sugar
  • 1 tbsp single cream
  • 1 tsp fresh lavender
  • lavender sprigs, to decorate

Method

  • Preheat the oven to 180°C/fan oven 160°C/Gas Mark 4. 
  • Line a 20cm (8 inch) round cake tin with baking paper.
  • Beat the butter and sugar together until light and fluffy.
  • Gradually add the eggs, beating well between each addition.
  • Sift together the flour and baking powder, then fold into the mixture with the ground almonds.
  • Gently fold in the blueberries and raspberries.
  • Spoon into the prepared tin, level the surface and bake for 40-45 minutes. 
  • Cool for 20 minutes, then remove from the tin and place on a wire rack to cool completely.
  • When cool, prepare the icing.
  • Beat the butter and icing sugar together until combined, then whisk vigorously until pale and fluffy.
  • Add the cream and half the lavender.
  • Spread over the surface of the cake and decorate with the remaining lavender.

Cook’s tip:

  • Check online for suppliers of culinary lavender.
  • If you can’t find any, try using a little finely grated lemon or orange zest in the icing instead.

About this post -

Recipe and photo credit by Alan Palmer’s recipe has been taken from the Kerrygold Community Recip-e-book, available for free download now!

Visit Kerrygold UK for more delicious recipes and to download your free copy.


Sunday, 3 June 2012

Will Torrent’s Royal Jubilee Trifle...


Fancy a trifle to celebrate in style?



Ingredients: (makes 6 servings)


1 small Madeira cake

1 punnet fresh raspberries

1 punnet fresh blackberries

1 punnet fresh strawberries

1 punnet fresh blueberries

1 punnet frozen berries

20ml port

25g sugar

2 leaves of gelatine

250g white chocolate

500g fresh custard

2 tsp Nielsen-Massey Vanilla Bean Paste

200g Billington’s Golden Caster Sugar

50ml water

6 egg whites

Popping candy/ chocolate covered space dust (optional)

Method:

Begin by slicing the Madeira cake and then using a round cutter, cut discs, placing them in the bottom of a large serving glass bowl.

Carefully place some fruit on top of the sponge pushing the fruit to the sides so that you can see them through the glass.

In a saucepan, bring to the boil the port, sugar and frozen berries, whilst soaking the gelatine in cold water in a separate bowl.

Once the port, sugar and berry mixture has boiled, leave to send through a sieve over a bowl, leaving you with a glossy berry syrup.

Reheat the syrup gently to melt the gelatine in to.

Using a spoon, scoop the berry syrup with gelatine into the glass bowl, pouring over the fresh fruit. Place into the fridge to set (for a few hours).

To make the white chocolate custard, melt the chocolate in a bowl over a pan of simmering water.

Gently fold the custard into the melted chocolate adding a teaspoon of Nielsen- Massey Vanilla Bean Paste.

Spoon the custard over the set jelly and then place in the fridge to set (whilst you make the meringue).

To make the meringue, begin by whisking the egg whites on a medium to high speed.

Place the water and sugar in a sauce pan and using a thermometer heat till it reaches 121ºC. Carefully add the sugar syrup to the egg whites, in a steady stream, whilst they continue to beat and keep whisking till the sides of the bowl cools.

Once the meringue has cooled, you should be left with a tight, very glossy meringue

Take the dessert out of the fridge and sprinkle with the chocolate covered space dust

Place the meringue into a piping bag with a plain nozzle.

Pipe bulbs of the glossy meringue on top of the custard/space dust.


Using a blowtorch, flame the meringue to create a lovely caramelised texture and flavour.

Decorate with some of the remaining fresh fruit and enjoy.

Credits : Baking Mad

Saturday, 2 June 2012

A Jubilee Sponge Fit For The Queen...



 
BART’S JUBILEE SPONGE

Serves 10

Ingredients

½ tsp Bart Bristol Blend Five Peppercorns
½ tsp Bart Ground Cinnamon
1 tsp Bart Ground Ginger
¼ tsp Bart Ground Nutmeg
2 tsp Bart Mint (Freeze Dried)
250g self-raising flour
¼ tsp salt
250g margarine or butter
250g Bart Vanilla Sugar
4 eggs, beaten


For the filling and topping

250g cream cheese
150ml double cream
100g icing sugar
250g strawberries, quartered
200g blueberries


Method


Grease and line 2 20 cm round sandwich tins. Preheat the oven to 180°C/Gas 4.

Cream together the margarine and vanilla sugar until light and creamy.

Mix all the dry ingredients together and slowly add to the mixture, along with the eggs.

Divide the mixture between the two prepared tins and smooth the tops. Bake in the oven for 20-25 minutes until well-risen and golden brown and a skewer inserted in the centre comes out clean.

Leave to cool in the tins for 10 minutes then turn out onto wire racks to cool completely.

When completely cool, cut each cake in half horizontally so you have four thin cakes.

To make the filling, beat together the cream cheese, cream and icing sugar until thick and smooth.

Spread the cream on top of one cake layer and scatter over one quarter of the strawberries and blueberries. Top with another cake and repeat.


Credit Bart Ingredients

Monday, 21 May 2012

Union Jack Jubilee Cake : Creative Mondays Blog Hop....

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?


This Week I'm sharing this amazing cake from my guest post friends at  Seasonal Berries this cake looks amazing and a must for anyone having a party fot the Diamond Jubilee...

Serves 18

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


To decorate 

  • 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


 Method

  • 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.

Tip

  • 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.



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