Showing posts with label Diamond Jubilee. Show all posts
Showing posts with label Diamond Jubilee. Show all posts

Monday, 4 June 2012

Diamond Jubilee Party Food : 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?

Over the last few weeks I've posted some great guest posts recipes for the Diamond Jubilee party so if your still looking for ideas here is a reminder of them all...




Very Berry Pimms

Mini Berry Pavlovas

Union Jack Jubilee Cake

Strawberryade

Party Berry Trifles

Will Torrents Royal Jubilee Trifle

Corgi Biscuits For Jubliee Celebrations

Jubilee Sponge Fit For A Queen

Royal Shortbread

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

Traditional Victoria Sponge Cake...



You will need

2 x 8” cake tins

Ingredients

  • 150g Billington’s golden caster sugar
  • 150g Allinson Nature Friendly White Self Raising Flour
  • 150g butter or soft margarine (room temperature)
  • 3 medium eggs
  • 2 tsp Nielsen-Massey Vanilla Extract
  • 2 tbsp strawberry jam

Method

  • Pre-heat the oven to 180C (350F Gas mark 4).
  • Grease the cake tins with some of the butter or margarine and lightly dust with flour, place a circle of greaseproof paper in the bottom of each.
  • Cream the butter and sugar together in a bowl until the mixture turns white and fluffy.
  • Slowly add the beaten eggs and vanilla extract while whisking continuously
  • Sift the flour into the mix and then carefully fold in until it is all combined
  • Spoon mixture into the cake tins (half in each) and bake for 20-25 minutes until springy to the touch and golden brown.
  • Leave to cool.
  • Once cool, spread the strawberry jam on the top of one layer and place the other layer on top.
  • Dust the top with icing sugar


About this post -

Recipe and photo credit by Baking Mad

Saturday, 2 June 2012

Corgi Biscuits for the Jubliee Celebrations...



Ingredients

  • 125g (4oz) butter or margarine
  • 55g (2oz) caster sugar
  • 180g (6oz) plain flour – sieved
  • 200g Milk Chocolate Simply Melt
  • Black Ready to Roll Icing
  • Red piping icing
  • Gold dragées


Makes 10-12 biscuits

Steps

  • Heat the oven to 190°C/375°F/gas mark 5.
  • Cream together the butter and caster sugar until smooth then gradually stir in the flour to form a smooth paste.
  • Wrap the shortbread in cling film and leave to rest in the fridge for 30 minutes.
  • Roll out the shortbread to 1cm thickness on a work surface lightly dusted with flour.
  • Using a Corgi shaped cutter (or cut around a crown shaped template) cut out the shortbread crowns and place on a baking tray.
  • Bake for 15 to 20 minutes until pale-golden brown.
  • Remove from the oven and leave to cool on a cooling rack for 30 minutes.
  • Melt the Milk Chocolate Simply Melt as per instructions on pack and pour into a shallow bowl.
  • Dip the shortbread corgi biscuit's feet and nose into the chocolate and leave to set on greaseproof paper.
  • Pipe a red line of red piping icing onto each biscuit to create a collar and decorate with  gold dragees.
  • Roll two small balls of black ready to roll icing for an eye and a nose and position onto each biscuit.




Recipes and photo credits My Bakes

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

Friday, 1 June 2012

Diamond Jubilee Royal Shortbread Biscuits...


Celebrate the Jubilee festivities by making a batch of these buttery shortbread biscuits – they’ll be your crowning glory!

Preparation time: 30 minutes

Cooking time: 12 minutes, plus cooling

Makes: about 16

Ingredients

  • 100g (4oz) Kerrygold butter
  • 50g (2oz) caster sugar
  • 150g (6oz) plain flour
  • ¼ tsp ground mixed spice
  • 1 egg yolk
  • Red, white and blue writing icing
  • Silver balls and gold stars or small sweets


Method

  • In a mixing bowl, beat the butter with a wooden spoon until smooth and creamy. 
  • Add the sugar and beat for 2-3 minutes until light and fluffy.
  • Sift in the flour and mixed spice, stirring to combine. 
  • Add the egg yolk and bring the mixture together with your hands, kneading lightly until smooth. 
  • Wrap and chill for 15-20 minutes.
  • Preheat the oven to 180°C, fan oven 160°C, Gas Mark 4. 
  • Line 2 baking sheets with baking parchment or greaseproof paper.
  • Roll out the dough on a lightly floured surface. 
  • Use crown-shaped cutters to stamp into biscuits (or use a plain or fluted cutter). 
  • Carefully lift onto the baking sheets.
  • Bake for 10-12 minutes until light golden. 
  • Cool for a few minutes on the trays, then transfer to a wire rack to cool completely.
  • Decorate the biscuits with red, white and blue writing icing, then finish them off with silver balls and gold stars or small sweets.


Approximate cost of total ingredients: £1.90

Calories per biscuit 145 / Fat per biscuit 5.5g

Top tip 

  • Why not try cooking this recipe with Kerrygold Lighter Unsalted butter and save 1.2g fat/10 calories per biscuit.




Recipe and photo credits -

This recipe was made using Kerrygold block butter, for more delicious recipes visit Kerrygold UK


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.



Saturday, 19 May 2012

Strawberryade....



Refreshingly simple and easy to make.

Makes 1 litre (13/4 pints)

Preparation time: 10 minutes

Chilling time: overnight

What you need

  • 250 g (9 oz) strawberries, hulled
  • 3 lemons, scrubbed
  • 75 g (3 oz) caster sugar
  • 750 ml (11/4 pints) boiling water

Method

  • Crush the strawberries roughly with a potato masher or handheld wand mixer in a bowl. 
  • Pare the rind thinly from half the lemons with a vegetable peeler making sure to leave as much white pith behind as possible or this will the make the strawberryade bitter. 
  • Halve and squeeze the juice from all the lemons then mix into the strawberries with the sugar.
  • Pour on the boiling water, stir well to mix then cover and leave to cool place. Transfer to the fridge overnight. 
  • Next day, strain if liked, and pour into a bottle, seal and chill in the fridge until needed. 
  • Use within 2 days. 
  • Serve undiluted with ice or mixed half and half with sparkling water for children.





Credits : Seasonal Berries


Thursday, 17 May 2012

Summer berry salad...


Light, tangy and a great alternative to the more usual mayo dressed chicken salads.

Serves 4-5

Preparation time: 20 minutes

Cooking time: 25 minutes

What you need

  • 4 chicken breasts about 150-175 g (5-6 oz) each
  • 1 tablespoon runny honey
  • 1 teaspoon Dijon mustard
  • 1 teaspoon multicoloured or black peppercorns, coarsely crushed
  • 2 tablespoons white wine vinegar
  • 4 tablespoons olive oil
  • Little salt
  • 150 g (5 oz) raspberries
  • 2 x 120g bags mixed salad leaves with red chard and beetroot strips
  • 3 tablespoons fresh chopped chives or parsley to decorate, optional


Method

  • Preheat the oven to 200oC/fan 180oC/Gas Mark 6. 
  • Line a roasting tin with foil and add the chicken breasts in a single layer then fold the edges of the foil up around the chicken to make a dish. 
  • Mix together the honey, mustard and peppercorns with 1 tablespoon of vinegar, 1 tablespoon of oil and a little salt then spread over the chicken, turning to coat both sides thinly.
  • Roast for about 25 minutes until golden brown and the juices run clear when chicken is pierced with a knife in the centre.
  • Crush half the raspberries with a fork then mix with the remaining vinegar and a little salt and pepper then whisk in the remaining oil. 
  • Sieve to discard the raspberry seeds. 
  • Add the salad leaves to a serving bowl, toss with the dressing then sprinkle with the remaining raspberries.
  • Cut the hot chicken into thin slices, toss through the salad, drizzle with the juices from the foil then sprinkle with the chopped herbs if using and serve immediately




Credits : Seasonal Berries


Monday, 30 April 2012

Very Berry Pimms ...


Celebrate in style with seasonal berry version of Pimms...

Add two large handfuls of halved or sliced strawberries, depending on their size to a large jug with a large handful of fresh raspberries, a few sprigs of fresh mint and ¼ cucumber, sliced and cut into 4.

Add Pimms No1 and fizzy lemonade or tonic in proportions specified on the bottle of Pimms then top up with lots of ice cubes.

Jazz up summery drinks by adding small halved strawberries, raspberries and mint leaves or tiny viola or herb flowers to sections of an ice cube tray.

Top up with cold water, freeze until solid then press out of ice cube tray and serve in a small bowl or add straight to a glass of strawberryade, see below, bought elderflower cordial or a G & T.

Strawberryade

Refreshingly simple and easy to make.

Makes 1 litre (13/4 pints)

Preparation time: 10 minutes

Chilling time: overnight 

Ingredients

  • 250 g (9 oz) strawberries, hulled
  • 3 lemons, scrubbed
  • 75 g (3 oz) caster sugar
  • 750 ml (11/4 pints) boiling water

Method

  • Crush the strawberries roughly with a potato masher or handheld wand mixer in a bowl. 
  • Pare the rind thinly from half the lemons with a vegetable peeler making sure to leave as much white pith behind as possible or this will the make the strawberryade bitter. 
  • Halve and squeeze the juice from all the lemons then mix into the strawberries with the sugar.
  • Pour on the boiling water, stir well to mix then cover and leave to cool place. 
  • Transfer to the fridge overnight. 
  • Next day, strain if liked, and pour into a bottle, seal and chill in the fridge until needed. 
  • Use within 2 days. 
  • Serve undiluted with ice or mixed half and half with sparkling water for children.




Recipe and photo credits-  Seasonal Berries





Tuesday, 24 April 2012

Party Berry Trifles....



A great recipe to try now ....And to bookmark for the Diamond Jubilee...





You don’t need to worry about buying fancy glasses for this favourite dessert, just recycle glass jars with nice lids, small chocolate spread jars, jam or yogurt pots all work well.

If you are not planning a street party, add the jars of trifle to a picnic basket or cool bag for a summery picnic on the beach or at an open air concert and remember to pack the spoons!

Serves 10 

Preparation time: 25 minutes

Cooking time: 5 minutes

Chilling time: 3-4 hours

For the jelly

  • 450 g (1 lb) strawberries, sliced
  • 150 ml (1/4 pint) cold water plus 4 tablespoons
  • 50 g (2 oz) caster sugar
  • 3 teaspoons powdered gelatine
  • 150 g (5 oz) raspberries
  • Juice ½ lemon

To assemble

  • 190g jam Swiss roll, diced
  • 100 ml (31/2 fl oz) dry or sweet sherry
  • 250 g (9 oz) strawberries, sliced
  • 2 x 425 g (15 oz) cans custard
  • 450 ml (3/4 pint) double cream
  • 1 teaspoon vanilla extract
  • 2 tablespoons icing or caster sugar
  • Sugar sprinkles, union jack sugar discs (buy online) or extra fruits to decorate, optional


Method

  • To make the jelly, add the strawberries to a saucepan with the 150 ml (1/4 pint) water and the sugar, cover and cook gently for 5 minutes. 
  • Sprinkle the gelatine over the remaining 4 tablespoons water in a small bowl and leave to stand for 5 minutes.
  • Puree the cooked strawberries in a liquidiser or food processor with the raspberries then press the puree through a sieve back into the saucepan. 
  • Add the bowl of gelatine to a small saucepan of gently simmering water, so that the water is halfway up sides of the bowl. Heat for 4-5 minutes until the gelatine becomes a clear liquid. 
  • Stir into the fruit puree with the lemon juice.
  • To assemble the trifles, divide the diced Swiss roll between 10 small glasses each about 200 -250 ml (7-8 fl oz) and drizzle each one with 2 teaspoons of sherry. 
  • Top with the remaining sliced strawberries then cover with the fruit jelly. 
  • Chill for 3-4 hours until the jelly has set, or make the night before if preferred.
  • A few hours before serving, divide the custard between the trifle glasses. 
  • Lightly whip the cream with the vanilla and sugar then spoon over the custard. 
  • Return to the fridge with the jar lids until ready to serve. 
  • Add decorations, if using at the last minute.


Recipe and photo credits-  Seasonal Berries


Saturday, 21 April 2012

Mini Berry Pavlovas....

A great recipe to try now ....

And to bookmark for the Diamond Jubilee...







Makes 24

Preparation time: 20 minutes

Cooking time: 25-30 minutes

To decorate: 15 minutes

Ingredients

  • 3 medium egg whites
  • 175 g (6 oz) golden or ordinary caster sugar
  • 1 teaspoon cornflour
  • 1 teaspoon white wine vinegar

To decorate

  • 6 tablespoons strawberry jam
  • 1/2 lemon, juice only
  • 450 ml (3/4 pint) double cream
  • 250 g (9 oz) Greek style yogurt
  • 250 g (9 oz) raspberries
  • 150 g (5 oz) blueberries
  • 250 g (9 oz) small strawberries, quartered

Method

  • Preheat the oven to 140oC/fan 120oC/Gas Mark 1. 
  • Line two large baking sheets with non-stick baking paper.
  • Whisk the egg whites in a large bowl until stiff, moist looking peaks. 
  • To check they are ready, turn the bowl upside down, the egg whites will only slide if not whisked enough.
  • Gradually whisk in the sugar a teaspoonful at a time until it has all been added then whisk for a minute or two more until very thick and glossy. 
  • Mix the cornflour with the vinegar then fold into the meringue.
  • Spoon into 24 small mounds on the paper lined trays, leaving a little space between them. 
  • Spread into rough shaped circles about 5 cm (2 inches) in diameter then make a small dip in the centre with the back of a teaspoon. 
  • Bake for 25-30 minutes until the meringues are very pale biscuit colour and can be easily lifted off the paper. If they stick, cook for another 10 minutes then test again. 
  • Leave to cool on paper.
  • Mix the jam and lemon juice together. 
  • Divide the fruit between three bowls then stir a third of the jam into each. 
  • Whip the cream until it forms soft swirls, fold in the yogurt.
  • Take pavlovas off the paper and arrange on a tray or plate, spoon cream on top then add raspberries to 8 mini pavlovas, blueberries to 8 more and strawberries to last batch. 
  • Serve within 1 hour of decorating.

Tip 

  • The pavlovas can be made the day before, when cold wrap the trays loosely with foil and keep in a cool place. Top with cream and fruit when needed.


Recipe and photo credits- Seasonal Berries





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