Thursday, 25 February 2016
On Monday I made these yummy blueberry muffins.
They were the best I have ever made!!
I think the fact that the blueberries were really big ones made them even better.
So yummy and perfect for an afternoon treat and lunch boxes..
Tuesday, 4 June 2013
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.
Friday, 25 January 2013
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!!
Friday, 21 December 2012
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.
Preparation time: 15 minutes
Cooking time: 30-40 minutes
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.
Saturday, 10 November 2012
Blueberry crème brûlées...
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.
Preparation time: 20 minutes
Standing time: 30 minutes
Cooking time: 30-35 minutes
Chilling time: 4 hours
Friday, 20 July 2012
320 calories / 19.8g fat per portion
Alan says: ‘This recipe sums up summer – fresh, light and bursting with colour and flavour’
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
- 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.
- 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.
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.
© Claire Justine | All rights reserved.