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...

200g Chopped Pineapple ~ 200g Strawberries ~ 3 Kiwi ~ 3 Oranges ~ 100g Water ~ 100g Pineapple juice~
Place in a smoothie maker for 30 seconds on mix, 30 seconds on smooth ~ Serves 3...

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.


Guest post credits : created by celebrity chef, Jo Pratt. The recipes have a unique twist they use Amarula Cream Liqueur as a key ingredient.

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!

Guest Post Credits-  Seasonal Berries

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

  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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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


1 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.

2 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.

3 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.

4 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 ....

Guest Post Credits- Seasonal Berries

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

1 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.

2 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.

3 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.

4 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.

5 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.

 Guest Post Credits- Belvoir Fruit Farms

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

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?

Fruity Cocktail Trifles....

Makes 4


Ingredients

1 pack strawberry Jelly ( that make 1 pint of jelly)

8 Trifle sponge fingers

4 Clementines 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

Method


1.) 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.

2.) 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.

3.) 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.

4.) Now the jelly should have cooled tip over the fruit and sponges evenly into 4 glasses.Place in a refrigerator  until completely set.

5.) Make up 1 pint of custard according to custard packet and set aside to cool and set.

6.) Once everything is completely set add the custard to the 4 glasses.

7.) Peel the clementines removing any pips and place one on top of  each trifle around the outside of the custard.

8.) Place the cream in a bowl and whisk until thick and creamy.Spoon onto the clementines.

9.) Grate the chocolates with a fine nutmeg grater and sprinkle onto each placing the saved cherries in the middle.

Linking this post to- Creative Mondays

Warm Caribbean Fruit Salad...

Preparation time: 10 minutes

Cooking time: 6 - 8 minutes

Ingredents

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

Guest Post Credits-FryLight