Boxing Day Turkey And Raspberry Salad...


Fresh raspberries and shaved asparagus turn an everyday rice salad into something more exotic and festive.


Serves 6

Prep: 20 minutes

Cook: 20-25 minutes


Ingredients 
  • 200g (7oz) easy cook brown rice
  • 50g (2oz) wild rice
  • 6 small red onions, cut into wedges
  • 1 tablespoon olive oil
  • 100g (4oz) red cabbage, thinly shredded
  • 200g (7oz) cold roast turkey, diced
  • 150g (5oz) asparagus, trimmed
  • 175g (6oz) raspberries
  • Large handful of rocket leaves
Dressing
  • 2 tablespoons redcurrant jelly
  • 2 tablespoons sherry vinegar
  • 1 teaspoon Dijon mustard
  • Grated zest and juice of 1 lemon
  • Salt and freshly ground black pepper
Method
  • Preheat the oven to 200oC (400oF), Gas Mark 6. 
  • Bring a medium saucepan of water to the boil, add the brown and wild rice, bring the water back to the boil then simmer for 20-25 minutes until just tender. 
  • Drain into a sieve, rinse with cold water and drain again.
  • Meanwhile, add the onions to a small roasting tin, drizzle with the oil and roast for 25-30 minutes until softened and golden around the edges.
To make the dressing
  • Add the redcurrant jelly, vinegar, mustard and lemon rind and juice to a small saucepan. 
  • Season with salt and pepper then whisk over a low heat until the dressing is smooth and the jelly has melted. 
  • Leave to cool.
About this post -

Recipe and photo credit by Seasonal Berries

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Frozen Berry Slice...

If you have friends coming over then make this easy dessert the day before then slice and decorate when you need it. Couldn’t be simpler and a great hit with adults and kids.


Serves 10
Preparation time: 30 minutes
Cooking time: 15 minutes

Ingredients

Sponge base

  • 100g (4oz) soft margarine
  • 100g (4oz) caster sugar
  • 100g (4oz) self-raising flour
  • 2 eggs
  • Grated rind of 1 lemon

Mousse

  • 3 tablespoons water
  • 2 teaspoons powdered gelatine
  • 225g (8oz) strawberries, hulled
  • 150g (5oz) raspberries
  • 150ml (1/4 pint) double cream
  • 400g (14oz) can full fat condensed milk
  • Juice of 1 lemon

Sauce

  • 225g (8oz) strawberries
  • 150g (5oz) raspberries

To serve

  • Few extra strawberries, hulled, sliced
  • Few extra raspberries
  • Few sugar confetti hearts, optional
  • Few red hundreds and thousands, optional
  •  Little icing sugar, sifted

Method

  1. Preheat the oven to 180oC (350oF), Gas Mark 4.
  2. Line an 18 x 28 x 4cm (7 x 11 x 1½ inch) loose bottomed rectangular cake tin with non-stick baking paper, snipping diagonally into the corners of the paper and pressing into the tin so that the base and sides are lined.
  3. Add all the sponge ingredients to a bowl or food processor and beat together until smooth.
  4. Spoon into the paper lined tin and smooth into a thin even layer.
  5. Bake for 15 minutes until golden and the sponge springs back when lightly pressed with a finger.
  6. Leave to cool in the tin.
  7. Meanwhile, make the mousse by adding the water to a small heatproof bowl; sprinkle the gelatine over the top so that all the dry powder is absorbed.
  8. Leave to stand for 5 minutes then stand the bowl in a saucepan of hot water and simmer gently for about 5-10 minutes until the gelatine is a clear liquid.
  9. Puree the strawberries and raspberries in a food processor or liquidiser then press through a sieve.
  10. Lightly whisk the cream in a bowl until it forms soft swirls then whisk in the condensed milk and lemon juice until thick and smooth.
  11. Whisk in the fruit puree then gradually fold in the gelatine, pouring it into the bowl in a thin steady stream.
  12. Pour the mousse over the sponge base.
  13. Freeze overnight, loosely wrapping in foil when set.
  14. To make the sauce, puree the berries then press through a sieve, pour into a plastic box and chill in the fridge overnight.
  15. When ready to serve, remove the dessert from the freezer.
  16. Unwrap, remove from the tin and peel away the lining paper.
  17. Cut into 10 bars with a knife dipped in hot water.
  18. Transfer to serving plates.
  19. Arrange extra berries, sugar confetti and hundreds and thousands on top, dust with sifted icing sugar and serve with a separate jug of pureed berries.

About this post -

Recipe and photo credit by Seasonal Berries

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Raspberry And Strawberry Profiteroles....


Twist on a classic favourite.

Everyone loves profiteroles but why not try adding a little summery fruity freshness with sliced strawberries and crumbled raspberry cream then drizzle with warm chocolate sauce or a fresh berry sauce – see Cook’s Tip.


Serves 4
Preparation time: 35 minutes
Cooking time: 15-18 minutes

Ingredients

Profiteroles
  • 150ml (¼ pint) water
  • 50g (2oz) butter
  • 65g (2½ oz) plain flour
  • 2 medium eggs
  • ½ tsp vanilla essence
Sauce
  • 150g (5oz) dark chocolate, broken into pieces
  • 150ml (¼ pint) semi skimmed milk
  • 2 tbsp icing sugar ½ tsp vanilla essence
Filling
  • 150ml (¼ pint) double cream
  • 100g (4oz) 0% fat plain Greek yogurt
  • ½ tsp vanilla essence
  • 2 tbsp icing sugar, plus a little extra to decorate
  • 150g (5oz) raspberries
  • 225g (8oz) strawberries, hulled, sliced
Method
  • Preheat the oven to 200oC (400oF), Gas Mark 6.
  • Lightly grease a large baking sheet.
  • Pour the water into a saucepan, add the butter then heat gently until the butter has just melted.
  • Bring to the boil then take off the heat and sift in the flour.
  • Mix together then put the pan back on the heat and cook, stirring, until the mixture makes a smooth ball.
  • Leave to cool for 15 minutes.
  • Beat the eggs with the vanilla then gradually beat into the cooled choux pastry in the pan, or transfer to a food processor if you’d rather.
  • Beat until really smooth then spoon into a large piping bag fitted with a 1.5cm (3/4 inch) plain piping tube.
  • Pipe about 20 balls on to the greased baking sheet, leaving space between them.
  • Bake for 15-18 minutes until well risen and golden.
  • Make a slit in the side of each choux puff to let the steam escape then put back into the turned off oven for 3- 5 minutes until crisp then take out and leave to cool.

  • To make the sauce, add the chocolate, milk and sugar to a small saucepan and heat gently, stirring occasionally until the chocolate has melted and the sauce is smooth.
  • Stir in the vanilla.
  • Sprinkle surface with a little caster sugar if not serving immediately so that a skin doesn’t form.
  • Whip the cream until it forms soft swirls then fold in the yogurt, vanilla and sugar.
  • Crumble in the raspberries and briefly fold together.
  • Slit the choux puffs almost in half, arrange the sliced strawberries over the base of each one then top with a spoonful of raspberry cream.
  • Press the lids back in place then arrange on serving plates.
  • Dust lightly with sifted icing sugar and serve drizzled with warm chocolate sauce.
Cook’s tip
  • The cooked choux puffs can be made the day before and kept in an airtight tin then fill and serve with sauce when you need them.
  • For kids or adults who don’t like dark chocolate then use half dark and half milk chocolate for a lighter tasting sauce or why not drizzle with an easy berry sauce made by pureeing 225g (8oz) strawberries and 150g (5oz) raspberries pureed together then press through a sieve before serving

About this post -Recipe and photo credit by Seasonal Berries



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Lemon Curd Eclairs With Raspberry Icing...


Makes about 12 éclairs (depending on size/length)

For the choux pastry

  • 50g unsalted butter
  • 50ml milk
  • 75ml water
  • ½ teaspoon fine salt
  • 1 tablespoon caster sugar
  • 125g plain white flour
  • 3 medium eggs

For the lemon curd cream

  • 400ml double cream
  • 1 jar English Provender Co. Lemon Curd

For the icing

  • 4 tbsp raspberry puree (place about 150g frozen raspberries in a sieve and squeeze out the juice, discarding the seeds)
  • 200g icing sugar

How To Make

  1.  Preheat the oven to 200°C. Place the butter, milk, water, salt and sugar in a pan and bring to the boil.
  2. Sift the flour and when the liquid reaches boiling point add the flour and beat well for 30 seconds until dough leaves sides of pan.
  3. Remove the dough from the pan to cool a little then place back in the pan and beat in the eggs one at a time.
  4. Line a large baking tray with non stick baking paper and while the mixture is still warm spoon or pipe it onto the baking tray in long lines and place in the oven.
  5. Do not open the oven door, reduce heat to 180° and bake for 20 mins until crisp and dry.
  6. Whisk the cream until you have peaks then stir in the lemon curd.
  7. For the raspberry icing, stir the raspberry puree into the icing sugar until you have a thick but runny consistency.
  8. When ready to serve, cut the éclairs in half and fill with some cream. Spread the icing over the top of each éclair and leave to set for an hour or so.

About this post -

Recipe and photo credit by English Provender Co.

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Brandied Chocolate Truffles...

Chocolate truffles with a surprise raspberry centre to melt even the most unromantic of hearts.



Makes 24

Preparation time: 45 minutes

Chilling time: 4½ – 5 hours

Ingredients

  • 150ml (1/4 pint) double cream
  • 200g (7oz) dark chocolate, broken into pieces
  • 2 tablespoons icing sugar
  • 3 tablespoons brandy, cherry brandy or kirsch
  • 24 raspberries about 100g (4oz) fresh raspberries
  • Little sifted cocoa powder for shaping

To finish

  • 200g (7oz) dark chocolate, broken into pieces
  • Tiny pieces of crystallised rose petals or pink edible glitter flakes
  • Petite four cases, a pretty box, tissue paper and fine ribbon for wrapping


To make the truffles

  • Pour the cream into a small saucepan, bring just to the boil then take off the heat and add the chocolate pieces.
  • Set aside for 5 minutes or so until the chocolate has melted.
  • Add the sugar and brandy or kirsch and stir until smooth.
  • Leave to cool then transfer to the fridge for about 3 hours until firm.
  • Scoop teaspoons of the truffle mixture on to baking sheet and continue until you have 24 mounds, all about the same size.
  • Make a dip in the centre of each, add a raspberry then press the truffle mixture around the raspberry to enclose it completely.
  • Next roll them between two hands dusted with sifted cocoa powder to get an even round shape.
  • Return the truffles to the fridge to chill for 1 hour or so until firm.

To decorate

  • Add the dark chocolate pieces to a bowl and set this over a saucepan of very gently simmering water so that the bowl stands above the top of the pan and the base of the bowl is not touching the water.
  • Heat for about 5 minutes until the chocolate has just melted.
  • Take the bowl off the pan then slide the prongs of a fork under one of the truffles, and hold this over the melted chocolate.
  • Using a teaspoon, spoon a little of the melted chocolate over the top to cover completely.
  • Slide off the fork on to a baking sheet lined with non-stick baking paper.
  • Continue until all the truffles have been coated, and sprinkle with tiny pieces of crystallised rose petals or glitter flakes.
  • Chill for about 30 minutes or until firm, then transfer the truffles to petit four cases and pack into a box lined with tissue paper or non-stick baking paper.
  • Add the lid and tie with ribbon.
  • Keep in the fridge and eat within 3 days.



White chocolate and blueberry truffles

A touch of luxury.

Make in just the same way as the dark chocolate and raspberry truffles.

Makes 30

Preparation time: 45 minutes

Chilling time: 4-5 hours

Make as above with

  • 150ml (¼ pint) double cream
  • 200g (7oz) good quality white chocolate instead of the dark chocolate
  • 3 tablespoons Cointreau or Grand Marnier.

Method

  • There is no need to add sugar as white chocolate is sweeter.
  • Chill the truffle mix until firm – this may take longer than dark chocolate truffles, and if still a little soft after 3 hours just whisk the mixture briefly to thicken.
  • Divide the cooled truffle mixture around 100g (4oz) large blueberries instead of the raspberries, dusting hands with icing sugar.
  • Chill well then coat in 200g (7oz) melted white chocolate and decorate with tiny pieces of crystallised violet petals or edible sugar glitter.
  • For a speedier decoration simply roll the shaped truffles in grated white chocolate.
  • Chill once more until firm and arrange in petit four cases in a tissue lined box for your Valentine.


Recipe and photo credit by Seasonal Berries


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Chocolate Fondue...

Made in minutes, pour this wonderfully luxurious fondue into a pretty heart shaped cup or keep hot in a mini fondue bowl with a burner.


Serves 2

Preparation time: 5 minutes

Cooking time: 5 minutes

Ingredients

  • 2 strips of orange rind pared from a whole orange with a vegetable peeler
  • Large pinch ground cinnamon
  • 3 tablespoons caster sugar
  • 120ml (4fl oz) or 8 tablespoons water
  • 150g (5oz) dark chocolate, broken into pieces
  • 2 tablespoons double cream, plus 1 tablespoon to decorate
  • 350g (12oz) mixed strawberries, raspberries and blueberries


Method

  • Add the orange rind, cinnamon, sugar and water to a small saucepan and heat gently until the sugar has dissolved.
  • Simmer for 3-4 minutes until syrupy and leave to cool for 10 minutes or longer for the flavours to develop.
  • Discard the orange rind and reheat the syrup.
  • Take off the heat, add the chocolate and leave until melted.
  • Stir until smooth and mix in 2 tablespoons of cream until glossy.
  • Reheat gently if needed.
  • Arrange the fruit on a plate with fondue skewers or small forks and pour the fondue sauce into a cup or fondue pot set over a burner.
  • You can even use the saucepan you have been cooking with.
  • Decorate with an extra drizzle of cream and swirl with a skewer.
  • Start dipping!

Tip

  • For a minted chocolate fondue, substitute the orange and cinnamon for 2 stems of fresh mint instead of the orange and cinnamon.



Recipe and photo credit by Seasonal Berries


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Ruby Fruit Refresher...



Serves 4

Preparation time: 15 minutes

Ingredients
  • 225 g (8 oz) strawberries
  • 175 g (6 oz) raspberries
  • 225 g (8 oz) blueberries
  • Grated rind and juice of 1 lime
  • 4 teaspoons runny honey
  • 250 g (9 oz) natural yogurt
  • Small bunch of fresh mint
Method
  • Slice or quarter the strawberries depending on their size then put them into a serving bowl with the other berries.
  • Add the lime rind and juice and 2 teaspoons of the honey then gently mix together with a spoon.
  • Put the yogurt into a smaller bowl then stir in the rest of the honey.
  • Snip some of the mint into pieces with scissors to give about 3 tablespoons, add to the yogurt and mix together.
  • Sprinkle the berries with a few tiny mint leaves and serve topped with spoonfuls of the minted yogurt.
Tip
  • For a refreshing smoothie, put the berries into a liquidiser goblet with the yogurt, honey and mint, blitz until smooth then adjust the consistency with apple juice to taste.
About this post -

Recipe and photo credit by Seasonal Berries


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Britain loves Beetroot : Beetroot And Raspberries Chocolate Muffins ...


A couple of months ago I was contacted by the lovely people at Baxters, informing me that they are launching a Britain loves Beetroot campaign. They were looking for bloggers to take part in a making their own beetroot recipe as part of a fun challenge.  We love beetroot in our house, (only yesterday my son had it with his fish and chips) so I was looking forward to taking part.


 This is the hamper we kindly got sent- 4 different jars of beetroot, a cooking apron and this beautiful picnic hamper. It arrived Christmas eve, great timing then to go with lots of party food. The first thing we tried was some Rosy Roast Beetroot Roots , a recipe I posted for Baxters a while ago. Not having got around to trying it myself I was looking forward to making these. As it was for Christmas day dinner and we were already having mash and roasted potatoes, I decided to change the recipe slightly to 300g of parsnips in place of the potatoes.


Apart from lots of little snacks over the Christmas holidays using the beetroot, I was thinking is there a sweet recipe I could try? How could I incorporate beetroot into cake? There must be a way!! 

 Here then is my recipe I made up for the beetroot challenge.  My daughter who is not yet a beetroot fan could not wait to try them, and she loved them too...


Ingredients
  • 75g Beetroot in sweet malt vinegar, drained and grated
  • 75g Thawed raspberries drained and cut up
  • 125g Self raising flour (sieved)
  • 125g Golden Caster sugar
  • 125g Stork baking liquid
  • 2 Eggs
  • 25g Coco powder
  • 1tsp vanilla essence
Topping
  • 100g Cream cheese
  • 70g Icing sugar
  • 1 Tbsp of raspberries juice ( from the thawed raspberries)
  • 12 Thawed raspberries
  • Chocolate sprinkles
  • Sprinkle of icing sugar for dusting tops
Method
  • Preheat the oven to 180˚C/Gas Mark 4.
  • Place 12 muffin bun cases in a 12 holed muffin tray.
  • Place the baking liquid and golden caster sugar in a bowl and mix together with an electric whisk.
  • Beat in the eggs one at a time with a little of the flour.
  • Mix in the remaining flour and coco powder.
  • Using a wooden spoon mix in the beetroot, Raspberries and vanilla essence.
  • Spoon the mixture evenly between the muffin cases.
  • Cook in the middle of a preheated oven for around 25 minutes.
  • Once cooked place on a wire rack and leave to cool completely.
Making the icing
  • Place the cream cheese in a bowl with raspberries juice and with a fork mix together.
  • Sieve the icing sugar into the bowl and mix again ( place in fridge for 30 minutes) to cool as it may get a little runny.
  • Place a spoonful on top of each bun.
  • Place a raspberry in the middle few chocolate sprinkles and little bit of icing sugar.

I was so pleased with how my beetroot and raspberries chocolate muffins turned out...

About this post- I was kindly asked to take part in this beetroot challenge and was not paid for this post. All thoughts are my own honest opinion...

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Summer Almond Cake with Lavender Icing ...

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Valentine Warner’s Raspberry Soufflé....

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Will Torrent’s Royal Jubilee Trifle...


Fancy a trifle to celebrate in style?
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Union Jack Jubilee Cake : Creative Mondays Blog Hop....


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?
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Raspberry and Vanilla Cambridge Creams...

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Valentine Warner’s Summer Pudding....

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4th July Berry Waffles....


Celebrate American Independence day with these homemade waffles, but if you don’t have an electric waffle machine, cheat and buy readymade waffles from the supermarket and warm under a hot grill.

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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.

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Raspberry Cream Cupcakes...


Makes 12

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Party Berry Trifles....



A great recipe to try now ....And to bookmark for the Diamond Jubilee...

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Mini Berry Pavlovas....


A great recipe to try now ....

And to bookmark for the Diamond Jubilee...

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Red Berry Meringue Roulade...


Add extra oomph to this already impressive dessert and finish with indoor mini sparklers or candles for a special birthday celebration.

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