Showing posts with label Recipes. Show all posts
Showing posts with label Recipes. 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.



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.


Sunday, 13 July 2014

Veetee Recipe Ingredients Box...



Earlier this week I received a parcel with some fun ingredients to make up a recipe using some Veetee rice and fresh vegtables. The ingredients box contained 3 packets of Veetee rice (that is ready in under 2 minutes), 3 peppers, a few chilli's, chorizo sausage, coconut milk, sweet and sour chill sauce a egg time and 2 cool serving dishes.

As we are not to big a fans of chilli's, especially after a eating them raw competition my oldest 2 sons had last year, so I changes a few of the ingredients around.

This is what we cam up with~

Stuffed Peppers
  • 3 Peppers
  • Teaspoon olive oil
  • Salt and pepper
Filling
  • 2 tbs Olive oil
  • 1 Medium onion (chopped)
  • 100g Mushrooms (sliced)
  • 100g Chorizo sausage slice and cut into halves
  • 2 packets of Veetee egg fried rice

Method
  1. Preheat the oven to 180C/350F/Gas 6.
  2. Cut the peppers into half, scoop the seeds out, cut stalks off, rinse and place onto a baking tray.
  3. Drizzle with olive oil and sprinkle with salt and black pepper. 
  4. Place in the oven and cook for 15-30 minutes (depending on how you like your peppers cooked) or until soft.
Making the filling
  1. 10 minutes before peppers are cooked make the filling.
  2. In a frying pan heat the olive oil over medium heat.
  3. Add the chopped onions, mushrooms and chorizo sausage.
  4. Fry for around 6 minutes.
  5. Add the 2 packs of Veetee rice and fry for another 3-4 minutes.
  6. On a severing plate take out the peppers and fill with the fried rice and vegetables.
  7. Sever with left over fried rice.


About Veetee rice

  • Veetee rice is available to buy at Tesco RRP £1.49 a pack.
  • Each pack severs 1 as a main 2 as a side dish.
  • Microwave or stir fry. 


About this post

I got sent some ingredients for the purpose of the post. I was not paid and all thoughts are my own honest opinion..


Wednesday, 9 July 2014

Parma Ham And Burrata Salad With Roasted Peaches...


This vibrant Italian salad makes a wonderful starter or light lunch, perfect to enjoy in the sunshine.

Drizzle peach halves with olive oil, season and roast until they are soft and caramelised. While the peach halves cool, whisk together orange zest and juice, lemon juice, olive oil and seasoning to make a light dressing.

Arrange the peaches, burrata and pea shoots, drizzle with dressing and top with Parma Ham slices.


Serves 4
  • 4 ripe peaches, halved and de-stoned 
  • ½ tbsp olive oil
  • 125g burrata, torn
  • 4 handfuls pea shoots and mixed leaves
  • 8 slices Parma Ham
Dressing
  • Zest and juice ½ large orange
  • Juice 1 lemon
  • 5 tbsp extra virgin olive oil
  • Salt and pepper


Method
  1. Preheat the oven to 200oC.
  2. Lay the peach halves on a baking tray, season and drizzle with olive oil.
  3. Roast in the oven for 20-30 minutes until softened and caramelised. 
  4. Remove from the oven and cool slightly.
  5. Whisk together the dressing ingredients and season to taste.
  6. Divide and arrange the peaches, burrata and pea shoots between four serving plates, drizzle with dressing and top with Parma Ham.


About this post -

This is a guest post.

No payment was received.

Recipe and photo credit-

Consorzio del Prosciutto di Parma
Photography: Steve Lee
Recipe and Food Styling: Dialogue Agency


Tuesday, 1 July 2014

Strawberries And Sandcastles...



It just would not be summer without a trip to the seaside. 

Add just a hint of the beach by serving these bite sized British strawberries, dipped in dark glossy chocolate flavoured with just a hint of orange over a bed of crushed biscuit crumbs or press the mixture into mini buckets or dariole tins for a fun take on a sandcastle.


Serves 6

‘Sand’ Biscuits

  • 225g/8oz gluten free flour
  • Large pinch of fine salt
  • 1 vanilla pod, slit lengthways, seeds scraped from pod
  • 55g/2oz icing sugar
  • 110g/4oz butter, diced
  • 1 egg yolk
  • 2-3 teaspoons water
  • 6 ice cream cones
  • 55g/2oz butter


Chocolate Strawberries

  • 200g/7oz dark chocolate, broken into pieces
  • Finely grated zest of 2 medium oranges
  • 2 teaspoons light olive oil
  • 500g/1lb 2oz strawberries, chilled



Method

  1. To make the sand biscuit, preheat the oven to 180oC/160oC fan assisted/Gas Mark 4. 
  2. Add the flour, salt, vanilla seeds and icing sugar to a bowl or food processor. 
  3. Add the butter and rub in until fine crumbs. 
  4. Add the egg and just enough water to mix to a soft dough.
  5. Roll the dough out between two sheets of non-stick baking paper, slide on to a baking sheet then chill for 20 minutes.

For the strawberries

  1. Add the chocolate, orange rind and olive oil to a bowl set over a saucepan of gently simmering water, making sure that the water does not touch the base of the bowl. 
  2. Heat until just melted then stir until smooth.
  3. Strain the chocolate through a fine sieve into a bowl, if liked then dip the strawberries into the chocolate and put on to a tray lined with non-stick baking paper. 
  4. Put in a cool place to set.


Sand castles

  1. Crush the biscuit and ice cream cones into fine crumbs. 
  2. Melt the butter in a small saucepan, mix in 225g/8oz of the crumbs then pack into 6 small buttered mini buckets or dariole moulds. 
  3. Chill 10 minutes then loosen and turn out on to small plates. Scatter extra crumbs on to the plates then arrange the strawberries on top, adding little flags or plastic spoons if liked.

Cook’s tip

Short of time then cheat and use two bars of your favourite brand of flavoured chocolate.



About this post -

This is a guest post.

No payment was received.

Recipe and photo credit by Seasonal Berries


Thursday, 26 June 2014

Strawberry And Chilli Nectar...


British strawberries just encapsulate summer.

 Gently cooking fresh strawberries with dried hibiscus flowers, a little chilli and fructose sugar in a sealed bowl over hot water brings out and captures the very essence of summer. Keep the nectar in the fridge or even the freezer and serve ice cold in shot glasses or topped up with prosecco or champagne for a kir style cocktail.


Serves 6

Ingredients

  • 600g/1lb 5oz strawberries, hulled and quartered
  • 30g/1oz fructose sugar
  • 1 red chilli, halved, seeds removed, finely chopped
  • 5g/1/8th oz dried hibiscus flowers


Method

  1. Add the strawberries, sugar, chilli and hibiscus flowers to a large bowl, cover the top tightly with clingfilm then place the bowl over the top of a medium sized saucepan of gently simmering water.
  2. Cook gently for 40-50 minutes.
  3. Allow to cool then chill well. 
  4. Line a sieve with muslin and set over a bowl, add the strawberry mix, tie with string then suspend above the bowl to drain slowly. 
  5. Pour the nectar into a bottle and chill until ready to serve.


Cook’s tip

  • If you haven’t bought fructose sugar before it is sold in small cardboard packs in the supermarket alongside the sugar and sweeteners. 
  • It is a low GI sugar and sweeter than ordinary caster sugar, but don’t confuse it with a sugar substitute or sweetener.



About this post -

This is a guest post.

No payment was received.

Recipe and photo credit by Seasonal Berries


Monday, 26 May 2014

Creative Mondays And This Weeks Featured Blogs...

Hello and welcome to a Bank holiday special Creative Mondays...

What has got you creative this week?

Don't forget you can also tweet your links to me and I will RT the links to my follower and favourite them.

I will also re tweet link you post to Twitter that you post from linky tools too...

@clairejustineo #CreativeMondays

By linking up you are giving me permission to maybe feature your post next week..

This weeks Creative Monday feature and pinned blogs are-

Wednesday, 16 April 2014

Jelly Bean Easter Nest Cupcakes : Guest Post...


Pretty vanilla cupcakes each topped with butter cream and a chocolate nest of Jelly Belly "eggs". You can use any Jelly Belly beans for decoration but the Ice Cream Parlour mix is especially pretty with egg like speckles!



Makes 12

For the cakes-
  • 125g softened butter or baking margarine
  • 125g caster sugar
  • 2 eggs - beaten
  • 125g self raising flour - or plain flour with a tsp of baking powder added
  • ½ tsp vanilla essence
  • pinch salt
  • 1 - 2 tbs milk


For the butter cream-

This quantity will be enough to pipe the frosting onto the cakes - if you are going to spread the frosting you can reduce the amounts by a third.
  • 100g softened butter
  • 200g icing sugar
  • Green food colouring
  • 1 - 2 tbs milk

For the Chocolate Nests
  • 40g butter
  • 1 ½ tbs golden syrup
  • 1 ½ tbs cocoa powder
  • 1 ½ tbs white granulated sugar
  • 50g shredded wheat - crushed


Method

For the cakes-
  • Cream the butter and sugar together with a hand held mixer or in your stand mixer. 
  •  Add the eggs together with a tablespoon of the flour and beat well.
  • Sieve the flour, baking powder, vanilla essence and salt and fold into the batter. 
  • If the batter is very stiff add the milk to loosen the mixture.
  • Line a bun tin with fairy cake cases. 
  • Fill each case 2/3 full with batter and bake at 190C / GM 5 for about 12 - 14 minutes.
  • The buns are done when risen and springy. 
  •  Remove from the oven and allow to cool for 5 minutes then removed from the tin.


For the butter cream-
  • The secret to fluffy butter cream is to beat the butter really well before you add any sugar. 
  • Place the butter in a bowl and beat with an electric hand mixer until soft and fluffy. 
  • Slowly add the icing sugar beating as you go. 
  • Add the milk to loosen the mixture. 
  • Add the food colouring a few drops at a time until the frosting is the colour you require. 
  • You can also make your buttercream in a food processor, again beat the butter well before adding the icing sugar, milk and colouring.

For the chocolate nests-
  • Place the butter, syrup, cocoa powder and sugar into a small saucepan and heat gently, stirring all the time, until melted. 
  • Remove from the heat and stir in the crushed shredded wheat.
  • Dollop teaspoons of the mixture onto a piece of greaseproof paper or silicon baking mat and shape into nests by flattening and hollowing out the centre. 
  • Allow to cool and set.

Decoration-
  • Pipe or spread the butter cream onto each cake, top each with a chocolate nest filled with a few Jelly Belly jelly bean "eggs".

About this guest post-

Recipe, styling & photography by Helen Best-Shaw (fussfreeflavours.com) for Jelly Belly UK

Monday, 7 April 2014

Creative Mondays Blog Hop And This Weeks Features...


Hello and welcome to Creative Mondays blog hop...

What has got you creative this week?

Don't forget you can also tweet your links to me and I will RT the links to my follower and favourite them. I will also re tweet link you post to Twitter that you post from linky tools too...

@clairejustineo #CreativeMondays

By linking up you are giving me permission to maybe feature your post next week..

This weeks Creative Monday feature and pinned blogs are-

Monday, 3 March 2014

Mad Blog Awards, Creative Mondays Blog Hop And This Weeks Featured Blogs...

Hello and welcome to Creative Mondays, what has got you creative this week?


MAD Blog Awards

Yeah last week I found out I had some nominations in the Mad blog awards :)

I would love a few more if you have a little spare time to vote for me???


Don't forget you can also tweet your links to me and I will RT the links to my follower and favourite them. I will also re tweet link you post to Twitter that you post from linky tools too...

@clairejustineo #CreativeMondays

By linking up you are giving me permission to maybe feature your post next week...

This weeks Creative Monday feature and pinned blogs are-

Glitter Shamrock Button Covers - Crafty Journal
Crafty Journal
Auteur Ariel
rainbow poke cupcakes
Sweet Pennies From Heaven

Monday, 24 February 2014

24/02 Creative Mondays Blog Hop And This Weeks Featured Blogs...

Hello and welcome to Creative Mondays, what has got you creative this week?

Me school holidays have been and gone.

 A 3 years old blog birthday has passed where I wish Judy had been here as it was nearly her 3rd year blog birthday too.

bike ride to grandma house, a little time for my up-fashion challenge, and a what I wore post all in a week?

No wonder I'm worn out!!

Don't forget you can also tweet your links to me and I will RT the links to my follower and favourite them. I will also re tweet link you post to Twitter that you post from linky tools too...

@clairejustineo #CreativeMondays

By linking up you are giving me permission to maybe feature your post next week...

This weeks Creative Monday feature and pinned blogs are-

eshakti, eshakti dress, pink and white, pink and black striped dress, pink dress, pink dress outfit, valentines day, valentines day inspired outfit,
Love Iris
Easy DIY Gift Printable for the Chocolate Lover in Your Life
Kims Kandy Kreations
Kit kat random act
Kezzie

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