Sunday, 17 March 2013
Thursday, 3 January 2013
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.
Friday, 20 July 2012
320 calories / 19.8g fat per portion
Alan says: ‘This recipe sums up summer – fresh, light and bursting with colour and flavour’
For the cake:
- 110g (4oz) Kerrygold butter, softened
- 110g (4oz) golden caster sugar
- 3 free range eggs
- 75g (3oz) self raising flour
- 1tsp baking powder
- 45g (1½ oz) ground almonds
- 110g (4oz) blueberries
- 110g (4oz) raspberries
For the icing:
- 75g (3oz) Kerrygold butter, cubed and softened
- 150g (5oz) icing sugar
- 1 tbsp single cream
- 1 tsp fresh lavender
- lavender sprigs, to decorate
- Preheat the oven to 180°C/fan oven 160°C/Gas Mark 4.
- Line a 20cm (8 inch) round cake tin with baking paper.
- Beat the butter and sugar together until light and fluffy.
- Gradually add the eggs, beating well between each addition.
- Sift together the flour and baking powder, then fold into the mixture with the ground almonds.
- Gently fold in the blueberries and raspberries.
- Spoon into the prepared tin, level the surface and bake for 40-45 minutes.
- Cool for 20 minutes, then remove from the tin and place on a wire rack to cool completely.
- When cool, prepare the icing.
- Beat the butter and icing sugar together until combined, then whisk vigorously until pale and fluffy.
- Add the cream and half the lavender.
- Spread over the surface of the cake and decorate with the remaining lavender.
- Check online for suppliers of culinary lavender.
- If you can’t find any, try using a little finely grated lemon or orange zest in the icing instead.
Recipe and photo credit by Alan Palmer’s recipe has been taken from the Kerrygold Community Recip-e-book, available for free download now!
Visit Kerrygold UK for more delicious recipes and to download your free copy.
Friday, 8 June 2012
Valentine Warner’s Raspberry Soufflé....
This is essentially a sauce with whisked egg whites folded in. They look spectacular the minute they come out of the oven so the tricky bit is making sure that everyone is sitting at the table ready to enjoy the moment that they are ready.
Preparation time 30 minutes
Cooking time 10-12 minutes
Chilling time: 4 hours
Thursday, 10 May 2012
This delicious dessert is flavoured with a vanilla pod and speckled generously with fresh, jewel-like raspberries.
Preparation time: 20 minutes
Standing time: 30 minutes
Cooking time: 25-30 minutes
Chilling time: 4 hours
You will need:
- 1 vanilla pod
- 600ml/1 pint double cream
- 6 egg yolks
- 75g/3oz caster sugar
- 300g/11oz raspberries
- 6 tablespoons caster sugar
- Slit the vanilla pod along its length, scrape out the black seeds from the inside with a small knife and place in a medium saucepan with the cream and bring just to the boil.
- Take off the heat and leave to infuse for 30 minutes.
- Beat the egg yolks and sugar together in a bowl until creamy.
- Remove the vanilla pod from the cream and discard then bring the cream to the boil once more.
- Gradually mix into the egg yolks until smooth.
- Divide the raspberries between six x, 250ml/8fl oz, shallow ovenproof dishes with a diameter of 11.5cm/4 ½ inches and a depth of 2.5cm/1inch then stand the dishes in a roasting tin.
- Strain the vanilla cream over the top.
- Pour warm water into the roasting tin to come halfway up the sides of the dishes then bake the custards, uncovered in a pre-heated oven set to 160°C/325°F/Gas Mark 3 for 25-30 minutes or until just set in the centre with a slight wobble.
- Lift dishes out of the roasting tin.
- Cool then transfer to the fridge for at least four hours.
- Sprinkle the tops with the remaining sugar and caramelize with a cook’s blow torch.
- Leave to stand for 30 minutes or until ready to serve.
- If you don’t have a cook’s blow torch, put the dishes in the base of the grill pan, surround the dishes with ice and cook under a preheated grill with the tops of the dishes near the heat until golden.
- Put back in the fridge until ready to serve.
Friday, 4 May 2012
Tuesday, 1 May 2012
Preparation time: 25 minutes
Cooking time: 5 minutes
Monday, 30 April 2012
Celebrate in style with seasonal berry version of Pimms...Very Berry 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.
Add Pimms No1 and fizzy lemonade or tonic in proportions specified on the bottle of Pimms then top up with lots of ice cubes.
Jazz up summery drinks by adding small halved strawberries, raspberries and mint leaves or tiny viola or herb flowers to sections of an ice cube tray.
Top up with cold water, freeze until solid then press out of ice cube tray and serve in a small bowl or add straight to a glass of strawberryade, see below, bought elderflower cordial or a G and T.
Friday, 27 April 2012
Saturday, 31 March 2012
Red Berry Meringue Roulade...
Preparation time: 30 minutes
Cooking time: 15 minutes
Cooling time: 1-2 hours
Sunday, 29 January 2012
Raspberry and hazelnut shortbreads....
The shortbread can be made in advance and then served on the night. Generously filled with vanilla flavoured whipped cream and fresh raspberries these make a dainty dessert. The biscuits are also great served with yogurt or ice cream.
Makes 6 servings
Preparation time: 30 minutes
Cooking time: 15 minutes
Saturday, 28 January 2012
These wonderfully indulgent meringue hearts are sure to melt your Valentine’s heart.
They have been piped into shape; if you don’t have a piping bag, spread into heart shapes with a round bladed knife. The meringues can be made the night before and kept in cool dry place. Add the cream and raspberries about 45 minutes before serving.
Serves 2Preparation time: 15 minutes
Cooking time: 1 hour
Finishing time: 10 minutes
- 1 egg white
- 50 g (2 oz) caster sugar plus 1 tablespoon
- 15 g (1/2 oz) pistachio nuts, very finely chopped
- 100 ml (31/2 fl oz) double cream
- 1 teaspoon grated lime rind
- 2 tablespoons sparkling white wine, optional
- 100 g (4 oz) raspberries
- 1 tablespoon redcurrant jelly
- 1 teaspoon lime juice
- Preheat the oven to 110°C, 225°F, gas mark half.
- Draw 4, 8 cm (31/2 inch) heart shapes on to a piece of non-stick baking paper then use to line a baking sheet.
- Whisk the egg white in a large bowl until stiff but still moist looking peaks and you feel confident enough to turn the bowl upside down without the egg whites sliding out.
- Gradually whisk in the 50 g (2 oz) sugar, a teaspoonful at a time until it has all been added then whisk for two more minutes until very thick and glossy.
- Fold in the pistachio nuts then spoon the mixture into a piping fitted with a 1 cm (1/2 inch) plain piping tube.
- Pipe a border around each heart shape then fill in the centres of two of them.
- Use any remaining mixture to make a spare heart in case of breakages.
- Bake for about 1 hour or until the meringues are firm and can be peeled off the paper easily, then leave to cool still on the paper.
- When ready to serve, whisk the cream with the remaining 1 tablespoon of sugar and the lime rind until just beginning to hold its shape then gradually whisk in the wine, if using, until thick once more.
- Transfer the filled in meringue hearts to a serving plate, top with the cream then arrange the raspberries on top, adding the heart shaped frames at an angle.
- Warm the redcurrant jelly with the lime juice in a small bowl in the microwave for 10-20 seconds then stir until smooth.
- Drizzle over the raspberries just before serving.
Recipe and photo credit by - Seasonal Berries
Tuesday, 24 January 2012
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