POM & Ginger Martini...


  • 25ml POM Wonderful 100% Pomegranate Juice
  •  50ml vodka
  • 12.5ml pressed apple juice
  •  12.5ml lemon juice
  • 5ml POM Syrup*
  • 1 nail of ginger


  • Chilled martini glass


  • Slice of ginger and three pomegranate arils


  • Muddle the ginger and POM Syrup in a glass.
  • Add the pomegranate juice, vodka, apple juice and shake well with ice.
  • Double strain into a chilled martini glass.
  • Garnish with a slice of ginger and three pomegranate arils.

This cocktail is perfect for … a summer dinner party!

About this post -

This is a guest post from- POM Cocktails

No Payment was received...

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POM Strawberries and Cream...


  •  25ml POM Wonderful 100% Pomegranate Juice
  • 37.5ml Vanilla Vodka
  •  12.5ml White Chocolate Liqueur
  • 3 large Strawberries
  •  25ml Milk


  • Rocks glass


  • Pomegranate arils and blueberries


  • Muddle your strawberries in a glass until reaching a puree like consistency.
  • Add the POM Wonderful 100% Pomegranate Juice, vanilla vodka, white chocolate liqueur and milk.
  • Shake all ingredients with ice and strain over a rocks glass filled with ice.
  • Garnish with a strawberry and pomegranate arils.

This cocktail is perfect…as a light dessert, at Wimbledon, for a get together with the girls!

About this post -

This is a guest post from- Pom Cocktails

No payment was received.

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Every year at Christmas I treat myself to a bottle of Eggnog, it is one of my favourite drinks at this time of year. Today I'm sharing a guest post on how to make your own yummy glasses full. Created by Masterchef winner Mat Follas accredited to the happy egg co.

  • 6 happy eggs
  • 60g caster sugar
  • 600ml milk
  • 1 tbsp vanilla extract
  • ½ tsp grated nutmeg
  • 150ml plain yogurt
You will need a cooking thermometer for this recipe.

  • Don’t be scared of raw eggs in eggnog; we gently cook them in this recipe.
  • Place 4 happy eggs, 2 happy egg yolks, caster sugar and milk in a saucepan. 
  • Heat slowly whilst stirring continuously; bring the temperature up to 72°C then remove the saucepan from the heat and keep stirring until it has cooled to around 60°C, this will take about 5 minutes.
  • Once it is below 60°C, pour the mixture through a sieve to capture any overcooked lumps. 
  • Add the vanilla extract and the nutmeg, stir and refrigerate the mixture. 
  • Once cool, add the plain yogurt and gently whisk together for a delicious and refreshing eggnog.
  • You can add other flavours in place of the vanilla and nutmeg and/or use double cream in place of the yogurt.
  • Adults might want to add some rum or bourbon too for a grown up drink.
Mat’s top tip: 
  • Use double cream instead of yogurt if you’re adding alcohol.

Recipe and photo credit by- Mat Follas and happy egg co

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Chocolate Shop Mulled Wine ...

  • 1 bottle of ‘Chocolate Shop’ wine
  • 100g caster sugar
  • 2 cinnamon sticks
  • 5 star anise
  • 8 cloves
  • 2 small oranges (eg. clementines or satsumas)
  • A sprig of rosemary


  • Pour the bottle of ‘Chocolate Shop’ into a saucepan with the sugar and spices and warm gently until the sugar has dissolved.
  • Chop the un-peeled oranges in half and add them to the pan with the sprig of rosemary.
  • Continue to warm gently over a low heat for 5 – 10 mins to allow all of the flavours to infuse.
  • Serve warm. 

Recipe and photo credit by Chocolate Shop wine

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Strawberry Gin...

 Great gift - Unlike sloe gin, this strawberry version only needs 3 days to stand for the flavours to develop.
Strain and decant into a pretty bottle or several smaller ones, then add a handmade label and ribbons for a personalised Christmas gift. Delicious served with ice and chilled tonic.

Makes 1 large bottle

Preparation time: 20 minutes
Standing time: 3 days

You will need
  • 450g (1 lb) strawberries
  • 150g (5oz) caster sugar
  • 700ml bottle gin
  1. Very roughly crush the strawberries with a fork or potato masher then spoon into a wide necked glass bottle or le parfait style storage jar. 
  2.  Add the sugar then the gin, seal and give a gentle shake to mix.
  3. Leave the jar at room temperature for 3 days, giving the container a gentle shake twice each day to make sure that the sugar dissolves.
  4. Strain the mixture then decant into a clean, dry serving bottle. 
  5.  Seal well with a screw topped lid, cork or clip top. 
  6. Decorate the bottle with a handwritten label tied on with ribbon or raffia. 
  7. Serve in glasses with ice and tonic or add a splash to chilled sparkling white wine with a halved strawberry for a quick cocktail.

About this post- guest post by Seasonal Berries

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Strawberry And Toffee Smoothie : Creative Mondays Linky....

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 we've been making lots of things with yummy Strawberries they are great on their own with ice cream and so yummy in smoothies too...

What you need
  • 12-14 Strawberries
  • 1  pot of 175g toffee yogurt
  • 1 banana
  • 200 ml strawberry pouring yogurt
  • 200ml semi skimmed milk
  • Place all the ingredients in a blender and blitz until smooth serve straight away...

1.) Link up your Crafty,Recipe,Diy,Fashion,Creative writing,Photo,Family,Tutorials,Favourite,Helpful,Make-up,Outfit or anything creative post's below...

2.) Link as many posts up as you like....

3.) Please visit a few posts and leave comments....

4.) Would be great if you could grab the Creative Monday button and place it somewhere on your blog...

5.) Would love for you to follow some way by GFC Google+ Twitter Email ? please leave a comment so we can follow back.

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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
  • 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

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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.


Refreshingly simple and easy to make.

Makes 1 litre (13/4 pints)

Preparation time: 10 minutes

Chilling time: overnight 

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

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Beetroot Margarita...

Serves 1

  • 50 ml (2oz) organic beetroot juice
  • 25 ml (1oz) tequila
  • 12 ml (½ oz.) orange liqueur
  • ½ organic lime, juice only
  • Salt

  • Add all the ingredients to a shaker and shake.
  • Strain into a cocktail glass rimmed with salt.

Recipe and photo credit by- Why I Love Organic

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Valentines Recipes for Made with Love...

Rocker feller oysters with bacon

Matt's Recipe For Made With Love…..

  • 12 oysters – shucked. Loosen the oyster in one shell and discard the other.
  • Lay then on a baking tray lined with rock salt
  • 75g butter
  • 1 small onion – finely chopped
  • 150g fresh spinach – wilted and then chopped and drained of all water
  • 5 rashers of streaky dry cured bacon – chopped and fried until crispy
  • 25g grated parmesan cheese
  • 50gm natural breadcrumbs
  • 2 tablespoons chopped parsley
  • Salt and pepper
  • Melt the butter in a frying pan and add the onion – cook gently for 5 minutes.
  • Add the spinach and mix well. Season with some salt and pepper.
  • Divide this mixture amongst the oysters.
  • Top with the crispy bacon.
  • Mix the parmesan, breadcrumbs and the parsley together and then sprinkle this over the top.
  • Heat your grill to high and place the oysters underneath – and cook until bubbling and golden brown
Chocolate mess (recipe by Lotte Duncan)

This has been named Chocolate mess, perhaps because it’s not the prettiest of puddings. What it is though, is a tribute to store cupboard ingredients and the ability to make grown men weep with joy when they eat it!

As it’s so quick to make, you don’t really need to assemble it in advance but it will keep quite happily for a couple of hours if you want to be organised and make it ahead of time.

Serves 8

  • 200g/7oz dark chocolate, broken into pieces
  • 200g/7oz milk chocolate, broken into pieces
  • 1kg carton readymade (county next to Cornwall!) custard
  • 250g bag amoretti biscuits, crushed
  • 4 tablespoons dark rum, amaretto or Tia Maria (optional)
  • 570ml/1 pint double cream
  • 2 milk chocolate flakes, broken up
  • Place the dark and milk chocolate pieces in a heatproof bowl and melt it in the microwave or over a pan of simmering water.
  • Leave to cool for 5 minutes.
  • Warm the custard gently in a saucepan and stir in the melted chocolate and mix well.
  • Using individual serving bowls crumble a few amoretti biscuits in the bottom of each bowl.
  • Drizzle with a good dash alcohol.
  • Add a layer of chocolate custard over the top.
  • Add another layer of crushed biscuits (reserving a few for the top), more rum and then the rest of the custard.
  • Lightly whip the cream to the same consistency as the custard.
  • Using a large metal spoon, gently fold half the crushed chocolate flakes into the cream.
  • Spoon this over the custard.
  • Sprinkle with the remaining chocolate flakes and the remaining crushed amaretti biscuits.
Matt's Recipe For Made With Love

Hollywood’s Kiss and Tell Martini

  • 3 parts Champers
  • 2 parts vodka
  • 1 part Pom pomegranate juice
  • Squeeze of lime.

  • In a shaker mix ice, along with vodka, lime and Pom juice.
  • Shake vigorously so it froths.
  • Pour into martini glass.
  • Top with a little champagne and garnish with a pomegranate seeds
  • Can be poured into a flute if you like the look of it instead.

Recipe and photo credits- Food Network

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Belvoir Fruit Farms Cranberry Cupcakes And Raspberry Blush....

Belvoir Fruit Farms Cranberry Cupcakes.

Prep: 20 mins Cook: 20-25mins Makes 12

  • 150g/5oz plain flour
  • 100g/4oz caster sugar
  • 7.5ml/1 1/2 tsp baking powder
  • 100g/4oz soft butter
  • 75ml/5tbsp Belvoir Cranberry cordial
  • 2 large eggs
For the icing
  • 225g/8oz icing sugar
  • 75g/3oz soft butter
  • 30ml/2tbsp cranberry cordial
  • pink sprinkles to decorate
  • Preheat the oven to 180C/Fan 160oC/350oF/ Gas Mark 4. 
  • Line a 12 hole deep muffin tin with large paper cases and place the tin on a baking tray.
  • Sift the flour, sugar and baking powder together into a large bowl. 
  • Add the butter, cordial and egg, then use an electric whisk on slow to blend the mixture together. 
  • Once it has come together whisk on top speed for 1 minute.
  • Divide the mixture between the cases, filling each two thirds full. Bake for 20-25mins or until risen and firm to the touch. 
  • Cool in the tray for a few minutes before transferring to a wire rack to cool completely.
For the frosting
  •  Sift the icing sugar into a large bowl, add the butter and cranberry cordial and use the electric whisk on slow, to bring the ingredients together. 
  • Then increase the speed and whisk for 1 minute or until the mixture is fluffy.
  • Use a round bladed knife to spread, or piping bag fitted with a star shaped to pipe each cupcake with the icing and decorate with sprinkles or your choice of toppings.
Belvoir Fruit Farms Raspberry Blush

  • 50ml Hendricks Gin
  • 5 Raspberries
  • 3 Lime Wedges
  • 15ml Raspberry & Rose Cordial
  • 75ml Lychee Juice
  • Add all ingredients to a cocktail shaker and shake with plenty of ice, strain into a hiball glass over fresh cubed ice and garnish with a lychee and raspberry on a stick.

 Recipe and photo credits- Belvoir Fruit Farms

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Antioxidant-Packed Winter Drinks Recipes...

AOk Winter Warmer Recipe


  • One 250ml bottle of AOk per person
  • Clementines cut into slices (2 slices per drink)
  • Cinnamon stick


  1. Gently warm the AOk juice in a saucepan, with slices of Clementine and a cinnamon stick, but do not allow it to reach boiling point.
  2. Serve in a tall glass with a slice of Clementine on the side for decoration.

AOk Alcohol-Free Cocktail Recipe


  • 2 x 250ml bottles of AOk
  • 150ml fresh orange juice
  • 75ml fresh lime juice
  • Mint leaves to garnish


  1. Mix all of the ingredients together in a jug and add ice cubes if desired.

 Festive AOk Cocktail Recipe


  • 150ml Amaretto
  • 3 or 4 x 250ml of AOk juice depending on personal taste
  • Handful of cranberries


  1. Put the Amaretto, AOk juice, cranberries and ice cubes into a jug and stir well. Serve immediately.

AOk Winter Fizz Recipe


  • One chilled 250ml bottle of AOk will make five glasses of AOk Winter Fizz
  • 1 tsp campari per glass
  • 1 chilled bottle of Cava / Prosecco / Champagne


  1. Pour 50ml of AOk into a Champagne glass.
  2. Add 1 tsp campari.
  3. Top with sparkling wine.
  4. Serve immediately.

Guest Post Credit - AOk Drinks

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Provamel Lime and Lemon Balm Yogurt Smoothie with Lavender and Goji Berries...

Fancy a smoothies that is a little different? 

Adding yoghurt and fun fruit make it much more tasty ...

Preparation Time: Less than 5 mins

Serves: 1

  • 300ml Provamel Lime and Lemon Balm Yogurt
  • 4 frozen strawberries
  • 1 tbsp Goji berries
  • 1 tsp lavender syrup or ¼ tsp lavender flowers
  • 1 tsp Manuka honey
  • Add the Provamel Lime and Lemon Balm Yogurt to a blender along with the rest of the ingredients and blitz until smooth.
  • Pour into a glass and enjoy for its relaxing qualities and powerful nutritional ingredients.
Recipe and photo credit by  Provamel

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Cocoa And Vanilla Smoothie..

Do you like to make tasty filling smoothies? Today's guest post adds cereal to them to make them more filling. Yum yum, need to give this one a go!!

Prep time: 5 minutes
Serves 1

  • 200ml semi-skimmed milk
  • 200g vanilla yogurt
  • 2 whole wheat cereal biscuits
  • 1 tsp cocoa
  • Place all the ingredients in a liquidiser or food processor and blend until smooth. 
  • Serve with a dusting of cocoa.
Nutritional information
Per serving

  • 354kcals
  • 22g protein
  • 7g fat of which 4g saturates
  • 55g carbohydrate of which 26g sugars
  • 4g dietary fibre
  • 0.85g salt

Recipe and photo credit by HGCA

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Linwoods Beauty Boosting Strawberry Smoothie...

Today I'm sharing a  Beauty Boosting Strawberry Smoothie from Linwoods. Now beauty boosting sounds great to me!!

Serves 4

  • 30g Milled Organic Sunflower and Pumpkin seeds
  • 1 banana
  • 1 cup of low fat milk
  • 1 cup ice
  • ¾ cup non fat yogurt
  • 5-7 strawberries
  • Place all of the ingredients into a blender and blend for 45 seconds, or until you reach your desired consistency. 
  • It’s that simple!

  Thanks to Linwoods for letting me share their great recipe and photo...

Linwoods’ unique range is packed full of essential vitamins and minerals that will make you feel GREAT on the inside and leave you GLOWING on the outside.

It’s really easy to incorporate the blends into your diet. Just two dessert spoonfuls, added to any meal each day, is enough to keep your body looking and feeling its best.
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Creative Mondays Week 1 : Blackberries Smoothie....


Hello and welcome to Creative Mondays hosted by Clairejustineoxox and Judy-H-JS Thought where you can link up all your creative post each week. Trying to be healthier now I made some Blackberries smoothies...

Blackberries Smoothie

Serves 2


  • 150g Blackberries
  • 1 ripe banana
  • 50g grapes
  • 125g Pot of raspberry Yogurt
  • 125g Pot of natural yogurt
  • 125 ml milk
  • 1 tsp honey


  1. Place all ingredients into a blender or smoothie maker and mix for around 30 seconds and 30 seconds on smooth (for smoothie maker).
  2. Sieve into a jug ,pour into glasses and serve straight away.
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Chilean Wisdom And Blue Rose Cocktails....

Blue Rose Cocktail

                              How to make the Blue Rose Cocktail on Youtube...


  • 50ml gin
  • 12 Chilean blueberries
  • 1 inch carrot freshly grated
  • 20ml lemon
  • 15ml rose scented sugar syrup (2:1 sugar syrup with 5ml rose water/ litre & 5ml Ardbeg / litre)
  • 2 dashes orange bitters
  • Dash sparkling water
  • Ice


  • Shake all ingredients.
  • Double strain into a coupette (strainer).
  • Top up with sparkling water.

Chilean Wisdom
                             How to make the Chilean Wisdom on Youtube...

Chilean Wisdom

  • 12-15 Chilean blueberries
  • 10ml Crème de Cacao
  • 50ml Gin,
  • 15ml Sugar syrup
  • 20ml Lemon juice
  • pinch fennel seeds
  • 2 grinds black pepper
  • Dash of egg white
  • Ice
  • Muddle blueberries and fennel seeds in bottom of shaker.
  • Add other ingredients, shake hard.
  • Add ice, shake hard.
  • Double strain into a martini glass.
  • Garnish with 3 Chilean blueberries on a cocktail stick.

Recipe and photo credit by- Seasonal Berries

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Christmas Eggnog....

Prep time- 10 minutes

Cooking time- 20 minutes

Refrigeration time- 3 hours minimum

Serves: 6-8 glasses


  • 1 pint Milk
  • 5 Egg yolks
  • 50g Caster sugar
  • 1  Vanilla pod
  • 300g TOTAL 2% Greek Yoghurt
  • 50ml Brandy
  • Freshly grated nutmeg for garnish

  • In a medium saucepan heat the milk with the seeds of the vanilla pod.
  • In separate bowl, whisk the egg yolks with the sugar until creamy.
  • Add the boiled milk to the egg mixture and return to a moderate heat, stirring continuously with a wooden spoon.
  • Heat and stir until the mixture thickens slightly (just enough to coat the back of a spoon).
  • Remove from the heat and place into a new bowl.
  •  Allow to cool before covering the bowl and refrigerating until the eggnog has cooled.
  • 2 min prior to serving, mix in the yoghurt and brandy, and ladle the mixture into glasses.
  • Garnish each glass with a sprinkling of ground nutmeg.

Chef’s Tip

  • To lower the fat content of this recipe, you can use skimmed milk and TOTAL 0% Greek Yoghurt. 
  • Whisky also works well in this recipe as an alternative to brandy.

Recipe and photo credit by- Total Greek Yoghurt

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