Showing posts with label Guest Post. Show all posts
Showing posts with label Guest Post. Show all posts

Tuesday, 29 July 2014

POM Strawberries and Cream...



Ingredients

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


Glassware

  • Rocks glass

Garnish 

  • Pomegranate arils and blueberries


Preparation

  • 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.



Saturday, 26 July 2014

Chicken Breasts with Tomatoes and Olives


Ingredients: (serves 4)

  • 4 (6-ounce) skinless, boneless chicken breasts
  • 1 cup multicolored cherry or grape tomatoes, halved
  • 3 tablespoons oil and vinegar dressing, divided
  • handful of olives
  • 1/2 cup (2 ounces) grated cheese



Preparation

  1. Turn on Plancha.
  2. Sprinkle chicken evenly with 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper.
  3. Place chicken on grill coated and cook for 6 minutes on each side or until chicken is done. 
  4. Keep warm.
  5. Half the olives and combine them with tomatoes and 1 1/2 tablespoons dressing in a medium bowl over medium heat, and cook for 2 minutes or until tomatoes soften slightly and mixture is thoroughly heated, stirring occasionally.
  6. Brush chicken with remaining 1 1/2 tablespoons dressing.
  7. Sprinkle each serving with 2 tablespoons cheese and torn basil leaves, if desired.



About this post -

This is a guest post from Verycook


Sunday, 20 July 2014

Buffalo Chicken Burgers...



Ingredients
  • 4 tablespoons reduced fat soured cream
  • 4 tablespoons crumbled blue cheese
  • 1/4 teaspoon Worcestershire sauce
  • 675g chicken meat, pulsed in a food processor until finely chopped
  • 4 tablespoons hot pepper sauce
  • 1/2 teaspoon celery salt
  • 1/4 teaspoon chicken seasoning
  • 1/2 teaspoon paprika
  • 1 pinch cayenne pepper, or to taste
  • 1 tablespoon hot pepper sauce
  • 4 sandwich rolls, split
  • 4 leaves iceberg lettuce
  • 60g celery, diced



Method

  1. Preheat the plancha gas grill on medium-high. Stir the soured cream, blue cheese and Worcestershire sauce together in a small bowl; set aside.
  2. Mix the chicken, hot sauce, salt, chicken seasoning, paprika and pepper together in a mixing bowl until evenly blended. 
  3. Make 4 burgers from the mixture.
  4. Cook the chicken burgers for 6 to 7 minutes and flip the burgers over. 
  5. Brush the cooked side with 1 tablespoon hot pepper sauce and continue cooking for about 5 minutes more or until they are fully cooked.
  6. Serve burgers with lettuce, the burger sauce from step 1 or other dressings of your choice.


About this post -

This is a guest post from Verycook

No payment was received.


Tuesday, 17 June 2014

Strawberry Sandwich...

Strawberry Sandwich anyone!?!


These fab sandwiches in true Alice in Wonderland style are not all that they seem. 

While they may look like white bread spread with butter and filled with salad they are actually made with thinly sliced white chocolate cake topped with delicious olive oil white chocolate ganache flavoured with just a hint of chamomile tea, a thin layer of chocolate ‘grass’, fresh British strawberries, mint leaves and strawberry jam pepped up with black pepper and orange blossom water.

Sunday, 1 December 2013

Simple Cinnamon Christmas Cake...


Fancy making a cake that is quick and easy to bake? 


Ingredients
  • 180g sugar
  • 75g butter
  • 2 happy eggs
  • 200ml milk
  • Two cups sifted flour
  • 2 tsp baking powder
  • 1 tsp powdered cinnamon
  • 1 tsp mace
  • 1 tsp mixed sugar and cinnamon


Method
  • Whip sugar and butter until no grains of sugar are left and it is a pale yellow colour. 
  • Beat eggs into the mix then add gradually milk, sifted flour, baking powder, cinnamon and mace, folding ingredients together.
  • Bake in a buttered, non-stick 20cm round dish for 40 minutes at 180ÂșC, until the sides just begin to pull away from the tin. 
  • Sprinkle the top of the cake with the cinnamon and sugar mix and replace in oven for 5 minutes to glaze.

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


Friday, 29 November 2013

Individual Christmas Puddings...



Makes: 8

Preparation Time: 20 minutes

Cooking Time: 40 minutes

Ingredients
  • 150g Whitworths Cranberries
  • 150g Whitworths Sultanas
  • 150g Whitworths Raisins
  • 50g Candied Mixed Peel
  • 120ml Dark Rum
  • 125g Unsalted Butter, diced
  • 160g Dark Brown Sugar
  • 100g Plain Flour
  • 3tsp Mixed Spice
  • 1 tbsp Black Treacle
  • 2 Medium Eggs, lightly beaten
  • 1 Medium Cooking Apple, peeled & grated
  • 25g Whitworths Flaked Almonds
To decorate
  • 50g Whitworths Walnut Pieces
  • 1tbsp runny honey


Method
  • Soak the cranberries, sultanas, raisins and candied peel in the rum for 48 hours, in a covered bowl, before making the Christmas puddings.
  • Preheat the oven to 180oC (fan 160oC), Gas Mark 4.
  • Use 25g of the butter to generously grease eight cups of a deep muffin tin, leaving the four corner cups ungreased.
  • Beat the remaining butter until soft in a large mixing bowl and then stir in the sugar.
  • Sift the flour and mixed spice together into the bowl and beat until evenly combined with the butter mixture.
  • Add the black treacle and gradually beat in the eggs, one at a time.
  • Fold the alcohol soaked fruit, the grated apple and almonds into the batter and gently mix until evenly distributed.
  • Spoon the mixture evenly into the eight greased muffin tin cups, leaving the four ungreased corners empty.
  • Fill the corner cups with boiling water and carefully place the muffin tray on the bottom shelf of the preheated oven & bake for 40 minutes.
  • Carefully remove the muffin tin from the oven and use a blunt knife to ease the Christmas puddings out of the muffin tin. 
  • Serve immediately.
To decorate
  • Mix the walnut pieces and runny honey and use to top the mini puddings, then serve warm with vanilla custard, cream or brandy butter.

Recipe and photo credit by - Whitworths


Thursday, 28 November 2013

Eggnog...


Every year at Christmas I treat myself to a bottle of eggnog. Today I'm sharing a guest post on how to make your own yummy drink created by Masterchef winner Mat Follas accredited to the happy egg co.


Ingredients
  • 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.

Method
  • 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

Tuesday, 19 November 2013

Primula Santa’s Cheese Cakes...


Give the family something to ho ho ho! about with scrumptious bite sized Primula Santa Cheese Cakes – a decadent way of using Primula Original Cheese in your festive baking...

Preparation: 24 hours

Makes:12


Ingredients

  • 1 tube of Primula Original Cheese
  • 4 ginger biscuits
  • 3 digestive biscuits
  • 12 strawberries
  • 60g icing sugar
  • 200ml double cream
  • 50g butter
  • 3 gelatine leaves
  • 1tsp vanilla extract
  • 12 cupcake liners (5cm in diameter)


Method

  • Melt the butter in a bowl in the microwave for 30 seconds.
  • Put the digestive and ginger biscuits in a sandwich bag and bash them with a rolling pin until they are a crumbly powder.
  • Mix the biscuit crumbs with the melted butter until it starts to join together.
  • Place a spoonful of the biscuit mixture in the base of each cupcake liner and press down firmly to the bottom using a teaspoon until each base is roughly 1cm in thickness. 
  • It is easier to pop the liners in a cupcake-baking tray, as they will keep their shape. 
  • Place in the fridge to set whilst you make the cheese mix.
  • Squeeze Primula Original Cheese into a mixing bowl and add the icing sugar and vanilla extract. 
  • Mix to a smooth consistency.
  • In a separate bowl whip up 150ml double cream until it stands in stiff peaks. 
  • Fold the cream into the cheese mixture.
  • Follow the gelatine mix as described on the packaging and stir thoroughly through the cheese.
  • Take the bases from the fridge and spoon in the cheesecake mix on top (2.5cm thick) and place inside the fridge to set overnight.
  • Take the cheesecakes out of the fridge and remove the liners. 
  • To decorate, cut the tops off 12 strawberries. 
  • Place the strawberries upside down on the top to look like a Santa hat.
  • Whip up the remaining double cream, until it stands in stiff peaks and put into a piping bag. 
  • Pipe a tiny decorative silver ball on the top of every strawberry and a ring of balls around the base.
  • This will look like the fur parts of the hat! Serve and enjoy!

About this post -

Recipe and photo credit by Primula


Primula Surprise Mince Pies...



Christmas is all about spreading joy; so why not give your loved ones a little surprise this year with real mince pies, loaded with spicy minced beef and a surprise cheesy centre.


Cooking: 18-20 minutes

Makes:10


Ingredients

  • 1 tube of Primula Original Cheese
  • 500g ready-rolled short crust pastry
  • 150g minced beef
  • 4-5 chopped sundried tomatoes
  • ½ diced onion
  • ½ pint beef stock
  • 1 crushed garlic clove
  • 2tbsps tomato puree
  • 1tsp cayenne pepper
  • 1tsp paprika
  • 1tsp corn flour
  • ½tsp sugar
  • 1tsp olive oil


Method

  • Preheat the oven to 180oC. 
  • Roll out pastry large enough to cut out 10 discs to line the mini muffin tin moulds and 10 smaller discs for lids. 
  • Brush the tin moulds with a little oil.
  • In a frying pan, fry the mince with about ½ teaspoon of oil. 
  • Add the crushed garlic and onions and cook. 
  • When the mince is brown add sundried tomatoes, tomato puree and the stock.
  • Add the cayenne pepper, cumin, paprika and sugar and simmer for about 10 minutes so that the liquid reduces. 
  • Add the corn flour and mix thoroughly. 
  • Season to taste.
  • In the bottom of each of the pie bases spoon a layer of mince into each and squeeze a layer of Primula Original Cheese on top. 
  • Leave enough space to fit the pastry lid.
  • Brush the rim of the pie with milk and place the lid on top. 
  • Pinch around the rim to seal the lid and then make a small hole in the top to allow steam to escape.
  • Brush the top with some milk.
  • Bake in the oven for 18-20 minutes. 
  • Take out of the oven when the pastry is a nice golden brown. 
  • Enjoy piping hot from the oven or cool for a chilled treat.


About this post -

Recipe and photo credit by Primula

LinkWithin

Related Posts Plugin for WordPress, Blogger...

40+ style

Shoe love

Run Mum Run