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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Sunday Runday ...



After all my lazy summer weeks exercise is back on and feeling good. Running is great, slow but great and exercise classes are not hurting as much as the week before!!

No Pain No Gain!!



Only thing with eatting fruit is how much sugar they contain!


Get fit or eat pie trying...


My moto.. Run first eat cake later...


My running buddy...c/o TomTom...

Yesterday I improved my Parkrun time by 2 minutes on this course I did 2 weeks ago...

25 minutes and 42 seconds for 5km ...

Yeah I was such a happy bunny. ..

My fastest time this year...

My all time pb is 24 minutes 35 seconds, so not far to go until I take that pb and smash it :):)

Watch this space...

This weeks exercise~

Monday~

4 miles run
45 minutes Spinning class
45 minutes Body sculpture class

Tuesday~

3 miles run
45 minutes Spinning class
45 minutes Fitball class


Wednesday~

5 miles run
1 mile swim

Thursday~

1 hour body pump class
45 minutes Spinning class

Friday~

6 miles bike ride

Saturday~

5km Parkrun

Sunday~

Day off

All I want to know now is~ am I in London Marathon!?!

If yes great, I will train up long slow miles...

If no great!?! 

I will train up short faster miles for a good 5km and 10km race time!!

Any day know I could get the London marathon magazine through.. 

your in.... or your out don't be blue....




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Fruit Smoothies..


Getting the children to have more fruit is a lot easier and quicker in smoothies, we have made this one a few times and they love it, me too ...

 Serves 3

Ingredients

  • 200g Chopped Pineapple
  • 200g Strawberries
  • 3 Kiwi
  • 3 Oranges
  • 100g Water
  • 100g Pineapple juice

Method

  1. Take the pineapple, kiwi and oranges out of their skins, hull the strawberries and chop all the fruit up.
  2. Place the fruit, water and pineapple juice in a smoothie maker.
  3. 30 seconds on mix, 30 seconds on smooth.
  4. Sever straight away.
  5. Yum!!


Only just over a week left of the holiday, I still have school shoes, trainers and p.e kits to shop for. Has everyone else got what they need for back to school?

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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.

I loved using the cake mould it is very sweet, I love how each piece cuts into hearts. When you have finished making your cakes you cut your slices in to large heart shapes which is great for yourself or to share with your loved ones.

The mould is very good quality, microwave, oven, freezer and dish washer safe and very easy to get your cake out of, all in one piece.

I made a strawberries and cream marble sponge cake and it tasted amazing, so much so it did not last 2 minutes, everyone loved it.


Serves 6 large hearts

Ingredients
  • 250g Margarine
  • 250g Caster sugar
  • 350g Self raising flour
  • 1 Teaspoon vanilla extract
  • 3 Medium eggs
  • 180ml Skimmed milk
  • 2 Table spoons cocoa powder
Topping
  • 200ml Double cream
  • 400g strawberries, washed hulled and half, few quartered
  • 1 Teaspoon cocoa powder
You will need
  • I heart cake mould
Method
  • Pre heat oven to 180c ( 170c fan )
  • Place the margarine, vanilla extract, and caster sugar in a bowl and whisk with and electric whisk until smooth.
  • Add a egg and a little sieved flour one at a time, then mix flour and milk together until light and fluffy.
  • Share the mixture into 2 bowls, add the cocoa powder to one bowl and mix together with a wooden spoon.
  • Spoon mixture into mould one spoonful then another to separate the colours.
  • Bake in over for 55-60 minutes
  • Leave to cool for 5-10 minutes then turn out to cool completely.
  • When cool place back in mould.
  • Whisk the double cream till double in size.
  • Place on to the cake top.
  • Place the chopped strawberries on top of the cream.
  • Sieve a little cocoa powder over the cake.



So so yummy, I can not wait to make another. You can also find every ones entry on Twitter by using the hastag #HeartySlice. How sweet is this mould? perfect for anytime of the year, sharing your hearts...

Heart mould £14.99 from find me a gift

About this review-

I got sent a cake mould to review and make a cake to enter into the competition. I was not paid for this post and all thoughts are my own honest opinion .

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Crispy Crunch Fruit Sundae : Easy Way Towards Your 5 A Day...


Over the weekend we have had fun making our own recipes, as we were invited to take part in the Jordans Recipe Challenge. Our idea will be posted over at their website for two weeks, so we wanted to come up with something fun, easy to make, tasty and healthy!!

We toyed with the ideas of flapjacks, cookies and fruit crumble but still needed to find something a little bit healthier. My children said "can we add lots of fruit" and I opened the fridge to find natural yogurt so that is how we came up with our recipe. They loved making these and had lots of fun layering up the ingredients. 

To start we made mine so we could set out a method of how to make them up. Then the kids mixed and matched all their favourite things, layer by layer, so they all had their customised recipes. The best part was eating them, they never left a thing and loved them as an afternoon treat instead of chocolate.

Chef Edd Kimber (winner of Great British Bake Off 2010) will choose a winner and two runners up and the winning recipe will be published in the Jordans Cereals newsletter.

We want to share our fun, fruity and healthy breakfast, brunch, snack or supper time treat, we have called it -

Crispy Crunch Fruit Sundae


Ingredients
  • Jordans country choc crisp
  • Jordans fruit and nut muesli
  • Jordans super fruity granola
  • 500g Natural yogurt
  • 300g Strawberries chopped
  • 2 Bananas sliced
  • 300g tinned cubed pineapple drained or fresh
  • Honey (optional)
Method
  1. Chop all your fruit into bowls and get everything ready to spoon in.
  2. Layer up, starting a few tablespoons full at a time with cereals,yogurt, fruit and repeat 3 times spoon a little yogurt at top the add a little bit of each fruit and cereal on top.
  3. Squeeze a little honey on top for flavour
  4. Try using different fruits, flavoured yogurts, one or more cereal and topping for a completely different treat.
  5. We are hoping to try blueberries, Kiwi and raspberries this weekend


Big thumbs up all around and LOTS of "mum when can we have another!!"



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On Your Way To 5 A Day : Wordless Wednesday Blog Hop...

Welcome to Wordless Wednesday hosted by Clairejustineoxox and judyh-jsthoughts where you can link up your Wordless / not so Wordless Wednesday photo posts each week...


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Berry Amarula Eton Mess...



Serves 4

Ingredients

  • 250-300g mixed summer berries (strawberries, raspberries, blackberries and blueberries)
  • 2 tbsp caster sugar
  • 3 tbsp Amarula, plus extra for serving
  • 400ml double cream
  • 3-4 bought meringue nests
  • Fresh mint sprigs, to garnish (optional)

Method

  • Roughly chop the strawberries and place in a bowl along with the rest of the berries (saving a few back to garnish).
  • Stir in the sugar and leave for about 10 minutes to soften and let the berries go all juicy.
  • Add the Amarula to the cream and whisk until you just have soft peaks.
  • Crumble in the meringues and add the juicy berries.
  • Gently fold together then serve into large wine glasses or dishes.
  • Garnish with the reserved berries and sprigs of mint, and an extra drizzle of Amarula over the top.

About this post -

Recipe and photo credit created by celebrity chef, Jo Pratt. The recipes have a unique twist they use Amarula Cream Liqueur as a key ingredient.


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Flaming cherries jubilee...

Impress your friends...


Need a quick and easy dessert that will create a stir, then this easy cherry compote fits the bill, add a splash of Cointreau or brandy at the end, warm through then light with a long match, stand well back and wait for the applause.


Serves 4

Preparation time: 10 minutes

Cooking time: 13 minutes

You will need
  • 1 lemon, pare rind from lemon with a vegetable peeler and squeeze juice
  • 200 ml (7 fl oz) water, plus little extra
  • 75 g (3 oz) caster sugar
  • 400 g (14 oz) British cherries, stalks and stones removed
  • 4 tablespoons Cointreau or brandy
  • Scoops vanilla ice cream to serve

Method
  • Add the lemon rind, juice, water and sugar to a small frying pan and simmer gently for 5 minutes, stirring from time to time until the sugar has completely dissolved.
  • Boil for 3 minutes until syrupy.
  • Add the cherries and cook over a low heat for 5 minutes until they are softened and the juices have coloured the syrup.
  • Lift out and discard the lemon rind.
  • Add the liqueur or brandy and bring just to the boil, flame with a lit match (use extra long ones so you don’t burn fingers) making sure to stand well back then take to the table.
  • When the flames subside spoon into dishes and serve with scoops of ice cream.

Tip:
  • Look out for a cherry stoner when you are next shopping, this handy gadget makes light work of pressing out the cherry stones, it is about the size and price of a garlic press, but once you have one, you will wonder how you ever managed without it!


About this post-

Recipe and photo credit by-  Seasonal Berries

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Fruit cocktail And Creative Monday Blog Hop Week 5 ...


clairejustineoxox
 
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....

This week I started out trying to be healthier but it didn't last long ....


Ingredients

  • 200g frozen strawberries (left over night to defrost)
  • 10 fl oz Apple,peach,mango and Passion fruit juice
  • 2 kiwi's
  • 2 plums
  • 1 apple
  • 3 Slices of orange for decoration

Method

  • Place the strawberries in the bowl with the juice
  • Peel and slice the kiwi's
  • Cut the plums into little cubes and remove the stones
  • Cut the apple into cubes and remove the core
  • add all to the juice and put the sliced orange on top ...


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Baby strawberry mousses...


Serves 8

Preparation time: 30 minutes
Cooking time: 5 minutes
Chilling time: 3-4 hours

Ingredients
  • 625g (1 lb 6oz) strawberries
  • 3 limes, grated rind only
  • 3 tablespoons runny honey
  • 4 tablespoons water
  • 3 teaspoons powdered gelatine
  • 250 ml (8 fl oz) double cream
  • 250 g (8 oz) low fat natural yogurt
  • Extra small strawberries to decorate plus tiny biscuits, optional
Method
  • Puree 225 g (8 oz) of the strawberries then press through a sieve and reserve for decoration. 
  • Puree the remaining strawberries, sieve then mix the puree with the lime rind and honey.
  • Add the water to a small heatproof bowl, sprinkle the gelatine over the water so that the water absorbs all the powder. 
  • Leave to stand for 5 minutes heat the bowl in a small saucepan of simmering water until it is a clear liquid.
  • Whip the cream until it forms soft swirls. 
  • Fold in the yogurt, pureed strawberry and lime mix then the gelatine in a thin trickle. 
  • Pour into 8, 120 ml (4 fl oz) small liqueur glasses or coffee cups. 
  • Chill for 3-4 hours or until the mousses have set.
To serve
  •  Stir the reserved strawberry puree then pour a little over the top of each mousse. 
  • Decorate with tiny strawberries and serve with dainty biscuits, if liked.
  • There will be loads of Spring berries from Spain around for Valentine’s ....

Recipe and photo credits- Seasonal Berries


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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

 Ingredients
  • 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
Method
  • 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


Ingredients
  • 50ml Hendricks Gin
  • 5 Raspberries
  • 3 Lime Wedges
  • 15ml Raspberry & Rose Cordial
  • 75ml Lychee Juice
Method
  • 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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Grilled Pear, Endive and Crottin de Chavignol toasts with Caramelised Walnuts....

  
Serves 4

Prep time 20 minutes
Cooking time 20 minutes
Pre heat grill to medium
Approximate cost per portion £2.50


Ingredients
  • 4 Crottin de Chavignol (mild or mature depending on your taste)
  • 100g walnuts
  • 2 firm pears
  • 4 heads yellow endive
  • 50g brown sugar
  • 2 tbsp icing sugar
  • Juice and zest 1 orange
  • 50mls olive oil
  • ½ baguette
  • 50mls white wine (optional)
  • 2 tbsp pomegranate seeds (optional)
  • 50g basil leaves
  • Runny honey to serve
Method
  • Heat a large non-stick pan on the stove and add in half the sugar.
  • When the sugar starts to brown and caramelise, add in the walnuts pecans.
  • Coat them well in the sugar them pour out on to a plate and allow to cool.
  • Cut the baguette into 8 thin slices.
  • Drizzle with a little olive oil, sprinkle with salt and grill, on one side only until golden.
  • Peel and cut the pears into halves.
  • Remove the core and then cut into 16 wedges.
  • Dust the pears in a little icing sugar and place onto a large flat non-stick tray.
  • Cut the endive in halves and place onto a flat oven to table tray or dish, cut side up with the pears.
  • Drizzle with olive oil, orange zest and half of the orange juice.
  • Place the toasted slices crispy side down onto the tray, with the endive and the pear.
  • Drizzle each slice with a teaspoon of white wine if you wish.
  • This gives a little extra flavour.
  • Cut each Crottin de Chavignol in half and place one, cut side up onto each of the baguette slices.
  • Drizzle with a little more olive oil, sprinkle with salt and pepper and place under the grill for 10 minutes.
  • Once the cheese has started to bubble and melt, the pear is slightly golden and the endive is crispy around the edges, remove from the grill.
To serve,
  • Scatter the walnuts over the grilled salad, tear over a few basil leaves, sprinkle with the pomegranate seeds and drizzle with honey and olive oil.
Recipe and photo credit by-  French Goats Cheese

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Creative Mondays Week 1 : Blackberries Smoothie....

clairejustineoxox

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

Ingredients


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

Method


  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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Fruity Cocktail Trifles....


Me and my husband love trifles and I would say 

These are the best I've made so far!!

So yummy...


Makes 4


Ingredients

  • 1 pack strawberry Jelly ( that make 1 pint of jelly)
  • 8 Trifle sponge fingers
  • 4 Clementine juiced
  • 411g Tin of Fruit Cocktail
  • 1 Pint of home made custard (made up)
  • 4 Clementines pealed and separated
  • 250 ml Double cream
  • 4 Chocolates chunks




Method

  • Make up jelly by putting broken jelly pieces into a jug and adding half a pint of boiling water, stir until all jelly has melted.
  • Squeeze 4 clementines, sieve the juice and stir into the jelly, make up to 1 pint of liquid with water leave for a while to cool.
  • Place the fruit cocktail into a sieve and drain all juice from the fruit (if not the jelly will not set properly) pick out 4 cherries and set aside for the top.
  • Break a trifle sponge for each into 4 and place at the bottom of the tall glass, divide the fruit cocktail into all 4 glasses then repeat with the 2nd trifle sponge.
  • Now the jelly should have cooled tip over the fruit and sponges evenly into 4 glasses.
  • Place in a refrigerator until completely set.
  • Make up 1 pint of custard according to custard packet and set aside to cool and set.
  • Once everything is completely set add the custard to the 4 glasses.
  • Peel the clementines removing any pips and place one on top of each trifle around the outside of the custard.





  • Place the cream in a bowl and whisk until thick and creamy.
  • Spoon onto the clementines.
  • Grate the chocolates with a fine nutmeg grater and sprinkle onto each placing the saved cherries in the middle.




  • Yummmmmmmyyyyy!!!!!!!!!



Linking this post to- Creative Mondays

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