Chocolate Pudding Day : Chocolate Puddle Pudding..


As today is Chocolate Pudding Day I though I would share this Chocolate Puddle Pudding recipe that Canned Food UK kindly sent me...
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It’s A Girl! Raspberry And White Chocolate..


It’s a Girl!!

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Frankie & Benny’s New Kids Menu: Review...

Off the kids menu : The ice cream candy shop...

Last week we were kindly invited to Frankie & Benny’s to try out the recently launched new kids menu. Being big fans of the Italian-American restaurant chain we were very pleased to be asked.

Our favourite restaurant of theirs is in the Meadowhall Shopping Centre. This time though we went to the one in Nottingham. We met my Husband from work and off we went, all with bellies rumbling.
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New Recipes From Seasonal Berries...



Sort out those New Year hangovers and January blues with this vitamin and antioxidant bursting berry juice. Full of natural sugars it will soon boost energy levels leaving you feeling brighter and revitalised.

Serves 2

Prep: 10 minutes

Ingredients 
  • 225g (8oz) or about ¼ red cabbage 
  • 225g (8oz) or about 1 large beetroot, trimmed, scrubbed 
  • 175g (6oz) raspberries 
  • 100g (4oz) blueberries 
  • 2 teaspoons runny honey or to taste 
Method
  1. Cut the red cabbage and beetroot into pieces that will fit in your juicer shoot then press through an electric juicer. 
  2. Puree the raspberries and blueberries with a little of the red cabbage and beetroot juice in a liquidiser until smooth then add the remaining juice and sweeten to taste with honey. 
  3. Pour into two glasses and serve immediately or pour into a sports drinks container, seal well and take to the gym for a post workout energy boost. 
Cook’s tip

If you don’t have a juicer then puree the raspberries and blueberries with 300ml (1/2 pint) bought cranberry and raspberry juice or pomegranate juice.

VALENTINE’S DAY

Blackberry & goat’s cheese tarts : Be my Valentine


Super quick and easy to put together, simply unroll readymade puff pastry and cut into heart shapes with a knife. You don’t even need a special cutter, just draw a heart shape that is about 12cm (5 inches) long and the same wide on a piece of baking paper or piece of card and use this as a template.

Serv
es 2-4 

Prep: 10 minutes 
Cook: 24-25 minutes 

Ingredients
  • 1 tablespoon olive oil 
  • 15g (1/2 oz) butter 
  • 2 red onions, halved, thinly sliced 
  • 2 teaspoons caster sugar 
  • 150g (5oz) blackberries 
  • 3 stems fresh thyme, leaves torn from stems, plus a little extra for garnish 
  • Salt and freshly ground black pepper 
  • 375g (12oz) packet ready rolled chilled puff pastry, or defrosted if frozen 
  • Beaten egg, for glazing 
  • 100g (4oz) goats cheese, cut into 4 thin slices 
To finish
  • tablespoon red wine vinegar 
  • tablespoons olive oil 
  • ½ teaspoon caster sugar 
  • ½ teaspoon Dijon mustard 
  • 100g (4oz) mixed rocket, spinach and watercress salad 
  • 175g (6oz) raspberries 
Method
  1. Preheat the oven to 200°C (180°C fan), Gas Mark 6.
  2.  Heat the oil and butter in a frying pan, add the onion and fry for 5 minutes, stirring until softened. Add the sugar and fry for 5 minutes, stirring more frequently until lightly browned. 
  3. Mix in the blackberries and thyme then season with salt and pepper. 
  4. Unroll the pastry then cut 4 heart shapes, transfer to a wetted baking sheet and prick the centre of each heart with a fork, leaving a border about 2cm (3/4 inch) all the way round. 
  5. Brush the pastry with beaten egg then pile the onion and blackberry mix in the centre of each pastry heart. Bake for 10 minutes until the pastry is well risen and lightly browned. 
  6. Top each with a slice of goats cheese, a few extra thyme leaves and some salt and pepper. Bake for 4-5 minutes more until the cheese has just softened and the pastry is cooked. 
  7. Meanwhile, fork the vinegar, oil, sugar and mustard together in a bowl to make a dressing. 
  8. Add a little salt and pepper then the salad leaves and raspberries and gently toss together. 
  9. Arrange one heart per serving for a starter, two for a main course on to plates with a little salad. 
 Cook’s tip
  • If you have some raspberry or blackberry vinegar then use this to make the salad dressing with.
Fraisier strawberry cake 

Extra special valentine/Mother’s day special. Wow the special person in your life with this impressive looking cake, this classic French recipe has a few short cuts, so you don’t need to be a master baker to make this version! 



Cuts into 10 slices
Prep: 45 minutes
Cook: 35-40 minutes

Ingredient
  • 225g (8oz) soft margarine 
  • 225g (8oz) caster sugar 
  • 225g (8oz) self-raising flour 
  • 1 teaspoon baking powder 
  • Grated rind of 2 lemons 
  • 4 medium eggs 
  • 6 tablespoons limoncello liqueur 
Filling
  • 400g (14oz) strawberries, hulled 
  • 3 tablespoons cold water 
  • 2 teaspoons powdered gelatine 
  • 150ml (1/4 pint) double cream 
  • 500g (1lb 2oz) carton luxury vanilla custard 
Topping
  • 2 tablespoons apricot glaze or apricot jam minus the pieces of fruit 
  • 250g (9oz) readymade marzipan 
  • Little icing sugar 
  • Few small strawberries 
  • Few chocolate hearts 
Method
  1. Preheat the oven to 170°C (150°C fan) Gas 3. Grease a 20cm (8 inch) heart shaped springform tin with a little oil then line the base with a piece of non-stick baking paper. 
  2. Add the margarine, sugar and flour to a large bowl, electric mixer or food processor. Add the baking powder, lemon rind and eggs and beat together until smooth. 
  3. Spoon into the lined tin, level the surface and bake for about 35-40 minutes until well risen, golden brown and a skewer comes out cleanly when inserted into the centre of the cake. 
  4. Leave to cool for 10 minutes then loosen the edge, remove the tin and lining paper and cool on a wire rack. 
  5. When the cake is cold, cut into two thinner rounds, trimming the top level if it is a little domed, then spoon the limoncello over the cut sides. Wash the cake tin and line the base and sides with two strips of clingfilm. Put one of the cake halves in the tin and pull up the clingfilm if needed so that it slightly overhangs the top of the tin. 
  6. Sort through the strawberries, reserve the medium sized ones for the side of the cake and the larger ones for slicing. Cut the medium sized ones in half and arrange in a ring around the outside of the cake in the tin so that the cut edge is pressed against the clingfilm. Slice the rest and arrange as an even layer to cover the base cake. 
  7. Add the water to a small heatproof bowl, sprinkle over the gelatine powder and leave to soak for 5 minutes then stand the bowl in a saucepan of just simmering water and heat until the gelatine has dissolved and become a clear liquid. 
  8. Whisk the cream until it forms soft swirls in a bowl then fold in the custard. Gradually fold in the dissolved gelatine in a thin steady stream then pour the custard mix over the strawberries in the tin and chill for 10 minutes until just setting. 
  9. Add the second cake half to the tin and press lightly into the custard. Gently spread the apricot glaze or jam over the top of the cake. Knead and roll out the marzipan on a piece of non-stick baking paper then cut into a heart, using the cake tin as a guide. Lift over the top of the cake and press into place with fingertips dusted with icing sugar. Chill for at least 4 hours. 
  10. When ready to serve, unclip the sides of the tin, peel away the clingfilm, then carefully lift the cake off and transfer to a plate. Decorate the top with the small strawberries and piped chocolate hearts, if liked. 
Cook’s tip
  • Not a fan of marzipan then simply leave it out and spread the top of the cake with melted chocolate or simply dust with sifted icing sugar instead. 
  • To make chocolate hearts, melt 50g (2oz) dark chocolate in a bowl set over a saucepan of very gently simmering water. Spoon into a piping bag made of non-stick baking paper, snip off the tip then pipe heart shapes over a sheet of non-stick baking paper set on a baking tray. 
  • Chill until set then peel off the paper and add to the top of the cake when ready to serve.
PANCAKE DAY

Blueberry and yogurt American style pancakes. Gluten free. Start your day right with these quick and easy pancakes that all the family can enjoy, even those on a gluten free diet. 


Makes 12

Prep: 10 minutes
Cook: 10-15 minutes

Ingredient
  • 50g (2oz) fine cornmeal 
  • 50g (2oz) tapioca flour 
  • ½ teaspoon ground cinnamon 
  • 1 teaspoon bicarbonate of soda 
  • 200g (7oz) low fat natural yogurt 
  • 2 eggs 
  • 150g (5oz) blueberries 
  • 1-2 tablespoons sunflower oil for frying 
To serve
  • A little butter, extra blueberries and maple syrup or runny honey
Method
  •  Mix the flours, cinnamon and bicarbonate of soda together in a bowl. Add the yogurt and eggs and whisk together until smooth then fold in the blueberries. 
  • Heat a little of the oil in a large non-stick frying pan, wipe out the excess with a piece of crumpled kitchen towel. Drop large spoonfuls of the thick batter into the pan and cook for 23 minutes until bubbles can be seen and the undersides are tinged brown. 
  • Turn the pancakes over with a palette knife and cook the second side for a minute or two. Take out of the pan and keep hot in a folded napkin. Oil the pan once more and cook more pancakes in the same way until all the mixture has been used up, lowering the heat slightly if needed. 
  • Stack the pancakes on to plates, top with a little butter, extra blueberries and a drizzle of maple syrup or honey. 
Cook’s tip:
  • Fine cornmeal can be found in Indian supermarkets and some larger supermarkets, tapioca flour from your nearest health food shop.
This is a guest post from Seasonal Berries. No payment was received...


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White Chocolate And Raspberry Blondies...


Cuts into 12
Preparation time: 30 minutes
Cooking time: 30-35 minutes
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Simple Cinnamon Christmas Cake...


Fancy making a cake that is quick and easy to bake? 
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Mini Christmas Cakes...



Makes: 12

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Coconut Bites...



Today I have a guest recipe post from Bonne Maman, 30 Best Loved Recipes’ Hachette Book. Some very yummy looking coconut bites. How sweet are the jam jars too? I could think of lots of things to use them for...
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Cake Pops...



I thought you had to have a cake pop maker to make cake pops, not with this recipe!!How sweet are these cake pops...
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Elderflower And Lemon Drizzle Cake...


I love, love, love lemon cake and today Im sharing a Elderflower & Lemon Drizzle Cake as a guest post from Belvoir.

Serves 12

Preparation time: 20 minutes

Cooking time: 45-50minutes

Ingredients
  • 225g/8oz butter, softened
  • 225g/8oz caster sugar
  • 4 large eggs
  • 225g/8oz self raising flour, sifted
  • zest and juice 1 lemon
  • 100ml/4floz Belvoir’s elderflower cordial
  • 30ml/ 2 tbsp granulated sugar
Method
  • Preheat the oven to 180C/ Fan160C/Gas Mark 4.
  • Grease a (20cm) round, deep loose-based tin and base line with baking parchment.
  • Place the butter sugar and lemon zest in a large bowl.
  • Use an electric whisk to beat the butter and sugar together untl they are pale and fluffy.
  • Gradually add the eggs, whisking well between additions and adding 2 tbsp of the flour with the last egg - this will prevent curdling.
  • Sift over the remaining flour, then gently fold in with a metal spoon along with 2 tbsp hot water.
  • Spoon into the prepared tin, level the surface and bake for 45-50 mins or until it is shrinking away from the sides of the tin.
  • A fine skewer inserted in the centre should come out clean.
  • Cool in the tin for 5 mins.
  • Squeeze the lemon juice, then sieve to remove the bits, stir in the cordial.
  • Use the fine skewer to prick the cake all over, pour over the syrup then sprinkle over the sugar - it should sink in but leave a crunchy crust.
  • Leave to cool completely, before removing the cake from the tin.
  • Serve in wedges.
About this post -

Recipe and photo credit by Belvoir Fruit Farms


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Elderflower And Lime Cheesecake...


I love cake and especially cheesecake, this one is on the list to make over the weekend, yum yum!!
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Piccolo Parsnip And Orange Cake With Mascarpone Frosting..


Today I am sharing a guest post from Piccolo Parsnip. Not far from me either. Over in Newark, Nottinghamshire. How yummy does this cake look? Made with parsnips pecan nuts and cream cheese I can't wait to try!!
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I Heart Cake, Hearty Slice Challenge...


Last week I was invited to take part in a fun baking challenge from find me a gift, to review one of these lovely Heart Cake Mould. Also I get to enter my cake creation into the draw, which one blogger will win a bundle of kitchen goodies worth £100.
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Lemon And blackberry Traybake...


Dotted with fresh blackberries, this light sponge tray bake is much lower in saturated fat than traditional cakes as it is made with sunflower oil rather than butter, with a surprise of grated beetroot for added moistness.
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Lemon Curd And Cherry Mini Cheesecakes...

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Britain loves Beetroot : Beetroot And Raspberries Chocolate Muffins ...


A couple of months ago I was contacted by the lovely people at Baxters, informing me that they are launching a Britain loves Beetroot campaign. They were looking for bloggers to take part in a making their own beetroot recipe as part of a fun challenge.  We love beetroot in our house, (only yesterday my son had it with his fish and chips) so I was looking forward to taking part.
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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.

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Triple Chocolate Orange Cake...


By Bill King

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Summer Almond Cake with Lavender Icing ...

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Blackberry And Hazelnut Brownies...


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