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Showing posts with label Fruit. Show all posts
Showing posts with label Fruit. Show all posts

Tuesday, 27 August 2013

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

Take the pineapple, kiwi and oranges out of their skins, hull the strawberries and chop all the fruit up

Place the fruit, water and pineapple juice in a smoothie maker

 30 seconds on mix, 30 seconds on smooth

Sever straight away

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?

Tuesday, 13 August 2013

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 .

Thursday, 1 August 2013

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

Chop all your fruit into bowls and get everything ready to spoon in.

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.

Squeeze a little honey on top for flavour

Try using different fruits, flavoured yogurts, one or more cereal and topping for a completely different treat.

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!!"
 
 
 
 

Wednesday, 1 May 2013

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...



Tuesday, 12 March 2013

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.


Tuesday, 28 August 2012

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

Tuesday, 31 January 2012

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 ...

Want to link up?

Little requests...

1.) Please link up as many creative post each week as you like...

2.) Please try and visit a few post and leave comments...

3.) Please link back to one of us at Creative Mondays or grab our button so we can make this party bigger... I also get to share some great recipes and it would be great if you followed by email so you can be sure not to miss any... So one question left.....

Whats got you creative this week?

Want to link up any Valentine posts?


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Saturday, 28 January 2012

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


Tuesday, 17 January 2012

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


Monday, 9 January 2012

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

Monday, 2 January 2012

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.

 Want to link up?
 
 Little requests...

 1.) Please link up as many creative post each week as you like...

 2.) Please try and visit a few post and leave comments...

 3.) Please link back to one of us at Creative Mondays or grab our button so we can make this party bigger.

 So one question left.....Whats got you creative this week?


Saturday, 31 December 2011

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

Saturday, 3 December 2011

Warm Caribbean Fruit Salad...



Preparation time: 10 minutes

Cooking time: 6 - 8 minutes

Ingredients

  • ½ large pineapple
  • 1 mango
  • 1 papaya
  • 2 kiwi fruit
  • FryLight® Better than Butter
  • 4 tbsp Demerara sugar


Method

  • Prepare the fruit, remove all skin and the hard core from the pineapple and cut into large chunks.
  • Peel the mango and cut the flesh into large pieces.
  • Cut away the skin from the papaya discard the black seed and cut into large pieces.
  • Peel the kiwi and cut into quarters.
  • Heat the grill to high.
  • Spray a heavy baking tray with FryLight®, spread the prepared the fruit on the tray and spray well with FryLight®, then scatter over the sugar.
  • Place under the grill for 6-8 minutes until the fruit is just beginning to brown at the edges, serve at once.



  • For adults pour a little rum over the fruit once cooked.


  • Nutritional data per portion: 131 cals; 1g fat of which 0g saturated fat; 36g carbs; 1g protein;3g fibre GI rating: green/amber


About this post-

Recipe and photo credit by- FryLight


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