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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A Brownie And A Cup Of Tea Will Make Any Day Better...

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Sweet Potato And Cinnamon Muffins ...

Sugar, Spice And All Things Nice...


Embrace the festive season with this unique recipe for sweet potato and cinnamon muffins. Spicy cinnamon compliments fluffy butter cream to create a sweet treat that’s perfect for a thoughtful Christmas gift, special Boxing Day brunch or simply gobbled up fresh from the oven.


Sweet Potato and Cinnamon Muffins

Makes: 10

Per muffin
  • 256kcal
  • 3.7g protein
  • 9.7g fat
  • 1g saturates
  • 41g carbs
  • 22.8g sugar
  • 1.4g fibre
  • 0.3g salt
  • 237mcg vitamin A

Ingredients


For the muffins
  • 2 eggs
  • 180g sugar
  • 250g cooked sweet potato, mashed
  • 80ml vegetable oil
  • 50ml water
  • 200g self raising flour
  • ¾tsp ground cinnamon

For the butter icing
  • 50g sweet potato jam or any other jam
  • 80g butter (soft but not melted)
  • 300/400g icing sugar

Method

1. Preheat the oven to 180° C and line a muffin tin with paper cases.
2. In a large bowl beat the eggs with the sugar. Add the oil and water and mix well.
3. Sieve the flour and cinnamon together before adding to the egg mixture. Fold everything together before adding the sweet potatoes.
4. Pour into the muffin case filling them about 3/4 full. Bake in the preheated oven for 20-25 minutes or until muffins are cooked.
5. Place the butter and jam in a large bowl (you can use a food processor if you prefer) and slowly add the sugar a little at the time mixing continuously.
6. Carry on adding sugar till your preferred consistency has been reached. Pipe the cream onto the cold muffins and enjoy.


About this post~

This is a guest post from  Love Sweet Potatoes 

No payment was received.

The recipe was created by celebrity chef and sweet potato lover Felice Tocchini.


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Halloween Ideas...

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Keep Calm And Bake Cake...


My kitchen is under going a makeover!!

Something old, something new, something re-cycled and something blue green..

Something brick like and something beech..

Bringing an outside feel inside... 

Eek I can not wait till it is finished!! 

Will share photos once completed!!

But for now I will Keep calm and bake eat cake...

What a few weeks to start, now the children being off school..

Be all nice for Christmas though..

Hear Strawberry Cake
Spicy Apple Cake
Peach And Passion Fruit Cake
Summer Almond Cake With Lavender Icing
Simple Cinnamon Christmas Cake

Elderflower And Lemon Drizzle Cake
Piccolo Parsnip And Orange Cake
Ginger And Lemon Cake
Triple Chocolate Orange Cake

Traditional Victoria Sponge Cake
Can not wait to bake some yummy cakes in my new kitchen now...

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White Chocolate And Raspberry Blondies...


Cuts into 12

Preparation time: 30 minutes

Cooking time: 30-35 minutes


Ingredients
  • 150 g (5 oz) white chocolate 
  • 100 g (4 oz) butter 
  • 3 eggs 
  • 175 g (6 oz) caster sugar 
  • 1 teaspoon vanilla essence 
  • 200 g (7 oz) self-raising flour 
  • 1 teaspoon baking powder 
  • 175 g (6 oz) raspberries 
  • 75 (3 oz) white chocolate, melted to decorate 


Method
  1. Preheat an oven to 180°C, 350°F, gas mark 4. 
  2. Line an 18 x 28 cm (7 x 11 inch) roasting tin with a large piece of non-stick baking paper, snipping diagonally into the corners so that the paper fits snugly over the base and up the sides of the tin. 
  3. Break the chocolate into a bowl, add the butter and set the bowl over a saucepan of gently simmering water and leave until melted. 
  4. Whisk the eggs, sugar and vanilla in a second bowl with an electric whisk for about 5 minutes until very thick and the mixture will leave a trail when the whisk is lifted up. 
  5. Gently fold the melted chocolate and butter into the egg mixture then the flour and baking powder. 
  6. Pour the mixture into the lined tin and sprinkle with the raspberries. 
  7. Bake for 30-35 minutes until well risen, the top is crusty and the centre still a little soft. 
  8. Leave to cool in the tin then lift the paper and blondies out of the tin and put on to a chopping board. 
  9. Drizzle with the melted chocolate to decorate then leave to set. 
  10. Cut into squares and peel off the paper to serve. 
Tip
  • Unlike a Victoria sandwich style cake, blondies or brownies are almost better if they are slightly undercooked as the high proportion of chocolate will firm up slightly as it cools.
  


About this post -

This is a guest post.

No payment was received.

Recipe and photo credit by Seasonal Berries..


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Posh fridge cake...

The easiest cake you’ve ever made ..

 Incredibly quick to mix together but remember to leave plenty of time for the cake to set in the fridge or it will crumble as you cut it...


Makes 20 pieces

Preparation time: 15 minutes

Ingredients 
  • 200g (7oz) dark chocolate broken into pieces
  • 50g (2oz) butter
  • 2 tablespoons golden syrup
  • 180g pack soft amaretti biscuits or 175g (6oz) good shortbread biscuits, roughly broken into pieces
  • 50g (2oz) pistachio nuts, roughly chopped
  • 175g (6oz) raspberries
  • 150g (5oz) blueberries
  • 75g (3oz) white chocolate, melted

Method
  1. Line a 20cm (8in) shallow square cake tin with a large square of non-stick baking paper, snipping diagonally into the corners of the paper then pressing the paper into the tin so that the base and sides are lined.
  2. Add the dark chocolate, butter and golden syrup to a bowl set over a saucepan of gently simmering water and heat for about 5 minutes, stirring from time to time until the chocolate has melted and the mixture is smooth and glossy.
  3. Take the bowl off the heat, add all the biscuits and, keeping a few nuts and berries back for the top, stir the rest into the chocolate mix. 
  4. Spoon into the paper lined tin and press into an even layer. 
  5. Sprinkle with the remaining nuts and fruit. 
  6.  Chill for 3 hours until firm.

To finish
  • Drizzle the melted white chocolate over the top of the cake in zigzag lines using a dessert spoon, then chill for an extra 30 minutes until set. 
  •  Lift the cake out of the tin, peel away the paper and cut into small squares. 
  •  Arrange in a pretty box lined with a square of non-stick baking paper and interweave the layers with squares of extra paper and tie with ribbon. 
  •  Keep in the fridge and eat within 2 days.


About this post -

This is a guest post.

No payment was received.

Recipe and photo credit by Seasonal Berries..



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Gallo Family Vineyards Summer Rosé Canapé Cakes...


Gallo Family Vineyards Summer Rosé Canapé Cakes
  • Preparation time: 40 minutes
  • Cooking time: 25 minutes
  • Serves: 12

Cake Canapés: You’ll need…
  • 115g unsalted butter, room temperature
  • 280g caster sugar
  • 2 eggs
  • 1/2 tbsp red liquid food colouring
  • 325g plain flour, sifted
  • 30g cocoa powder, sifted
  • 250ml buttermilk
  • 1 tbsp bicarbonate of soda
  • 1 tbsp cider vinegar
  • 7 raspberries
  • 150g double cream, whipped
  • pink rose petals (to decorate)
  • Strawberries (to decorate)
  • Toasted pecans, cooled & brushed with edible gold lustre dust (to decorate)
  • 10 inch round cake tin, greased and lined


Cake Canapés: How to…
  • Preheat the oven to 180˚C fan assisted/gas mark 6.
  • Cream together the butter and sugar until light and fluffy, starting on medium and increasing to high speed – the mixture should be pale and increased in volume, about 4 minutes. 
  • Add the eggs gradually, then the food colouring, and beat until just incorporated.
  • Sift together the flour and cocoa and add half to the batter, beating to incorporate evenly and ensuring you scrape down the sides. 
  • Then beat in the buttermilk & raspberries and finally the second half of the dry ingredients.
  • In a small bowl, using a clean spatula or teaspoon, mix together the bicarbonate of soda and cider vinegar (it will fizz up) and fold it immediately into the batter – do not use the mixer, just fold evenly with a spatula by hand.
  • Tip the mixture into your tin and level out to the edges. Bake for 20–25 minutes, or until a toothpick inserted in the centre comes out clean. 
  • Remove from the oven and leave to cool in the tins for 10 minutes before turning out on to a wire rack to cool completely.


Coulis: You’ll need…
  • 80g rhubarb, chopped into small pieces
  • 125ml Gallo Summer Rose
  • 30g light brown sugar

Coulis: How to…
  • Add all ingredients to a pan over medium/high heat and heat until rhubarb has softened.
  • Once soft use a hand blender to pulse until you have a thick, smooth coulis.

Whipped Cream: You’ll need…
  • A chilled bowl (large enough to hold at least double the volume of cream you are whipping)
  • An electric hand whisk
  • Very cold double cream
  • 1 tbsp caster sugar and 1/4 tbsp vanilla extract per 200ml of cream (optional)

Whipped Cream: How to
  • Pour the cream into the bowl and whip thoroughly and evenly, beginning on a medium speed.
  • Ensure that you run the beaters around the edge of the bowl to keep it all evenly mixed. 
  • When the cream starts to thicken and you see the first sign of soft peaks, add the sugar and the vanilla, if using.
  • Now reduce the speed to medium-low and watch carefully, it’s almost done.
  • Continue just until you have very soft peaks. Using an electric hand mixer this should take under 2 minutes.

To assemble...
  • Once cooled, use a small round cookie cutter to cut out your canapés. 
  • Transfer onto a plate or little cake cases.
  • Pipe or spoon some double cream onto each case, followed by some of the coulis, a rose petal and strawberry half.
About this post -

This is a guest post from Gallo Family Vineyards

No payment was received.


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