Showing posts with label Seasonal Berries. Show all posts
Showing posts with label Seasonal Berries. Show all posts

Monday, 20 October 2014

White Chocolate And Raspberry Blondies...


Cuts into 12

Preparation time: 30 minutes

Cooking time: 30-35 minutes


Ingredients
  • 150 g (5 oz) white chocolate 
  • 100 g (4 oz) butter 
  • 3 eggs 
  • 175 g (6 oz) caster sugar 
  • 1 teaspoon vanilla essence 
  • 200 g (7 oz) self-raising flour 
  • 1 teaspoon baking powder 
  • 175 g (6 oz) raspberries 
  • 75 (3 oz) white chocolate, melted to decorate 


Method
  1. Preheat an oven to 180°C, 350°F, gas mark 4. 
  2. Line an 18 x 28 cm (7 x 11 inch) roasting tin with a large piece of non-stick baking paper, snipping diagonally into the corners so that the paper fits snugly over the base and up the sides of the tin. 
  3. Break the chocolate into a bowl, add the butter and set the bowl over a saucepan of gently simmering water and leave until melted. 
  4. Whisk the eggs, sugar and vanilla in a second bowl with an electric whisk for about 5 minutes until very thick and the mixture will leave a trail when the whisk is lifted up. 
  5. Gently fold the melted chocolate and butter into the egg mixture then the flour and baking powder. 
  6. Pour the mixture into the lined tin and sprinkle with the raspberries. 
  7. Bake for 30-35 minutes until well risen, the top is crusty and the centre still a little soft. 
  8. Leave to cool in the tin then lift the paper and blondies out of the tin and put on to a chopping board. 
  9. Drizzle with the melted chocolate to decorate then leave to set. 
  10. Cut into squares and peel off the paper to serve. 
Tip
  • Unlike a Victoria sandwich style cake, blondies or brownies are almost better if they are slightly undercooked as the high proportion of chocolate will firm up slightly as it cools.
  


About this post -

This is a guest post.

No payment was received.

Recipe and photo credit by Seasonal Berries..


Wednesday, 15 October 2014

Chocolate And Raspberry Tart..


Impress your friends with this wonderfully moreish dessert...


Serves 8

Preparation time: 30 minutes

Chilling time: 30 minutes

Cooking time: 40-50 minutes

Chocolate pastry

  • 175g (6oz) plain flour
  • 15g (1/2oz) cocoa powder
  • 50g (2oz) caster sugar
  • 100g (4oz) butter, diced
  • 2 egg yolks


Filling

  • 250ml (8fl oz) double cream
  • 125ml (4fl oz) semi skimmed milk
  • 150g (5oz) dark chocolate, broken into pieces
  • 2 medium eggs
  • 65g (21/2oz) caster sugar
  • ½ teaspoon vanilla bean paste or extract
  • 175g (6oz) pack fresh raspberries
  • Extra raspberries and a little sifted cocoa powder to decorate



To make the pastry

  • Sift the flour and cocoa into a bowl, add the sugar and the butter and rub the butter in with fingertips or an electric mixer until it resembles fine crumbs.
  • Stir in the egg yolks and gradually bring the crumbs together, squeezing with fingertips and bring together to form a ball. 
  • Add a little cold water if needed.
  • Knead the pastry lightly and roll out thinly on a lightly floured surface. 
  • Lift the pastry over a rolling pin and then drape into a 24cm (9½in) fluted flan tin that is 2.5cm (1in) deep. 
  • Ease the pastry into the flan tin, pressing into the flutes. 
  • Trim the pastry a little above the top of the tin with scissors to allow for shrinkage during baking.
  • Prick the base with a fork and chill in the fridge for 30 minutes.
  • Preheat the oven to 190°C/375°F/Gas Mark 5. 
  •  Transfer the chilled tart tin to a baking sheet, line the pastry case with a large square of non-stick baking paper and fill with baking beans. 
  •  Cook for 10 minutes. Carefully lift the paper and beans out of the pastry case and cook for 5-10 more minutes until the base is crisp.


Meanwhile make the filling –

  • Pour the cream and milk into a saucepan, bring just to the boil, take the pan off the heat and add the chocolate. 
  • Leave for five minutes until melted. 
  • Whisk the eggs, sugar and vanilla together in a bowl until smooth and gradually whisk in the warm chocolate milk.
  • Sprinkle the raspberries over the base of the warm pastry case. 
  •  Strain the warm chocolate cream into the tart case and cook in the oven reduced to 160°C/325°F/Gas Mark 3 for 25-30 minutes or until just set with a slight wobble in the centre. 
  • Leave to cool at room temperature for at 1-1½hours. 
  • The tart can be made in advance and chilled in the fridge but the filling will be much firmer when sliced.


When ready to serve

  • Remove the tin and transfer tart to a serving plate. 
  • Sprinkle a few extra raspberries over the top and decorate with a little sifted cocoa. 
  •  Cut into slices to serve.


About this post -

This is a guest post.

No payment was received.

Recipe and photo credit by Seasonal Berries..

Sunday, 12 October 2014

White Chocolate And Mixed Berry Cups...


Serves 2

Preparation time: 15 minutes

Chilling time: 1-2 hours

Finishing time: 15 minutes

Ingredients

  • 65 g (21/2 oz) good quality white cooking chocolate
  • Few drops pink food colouring
  • 100 ml (31/2 fl oz) double cream
  • 1 tablespoon white rum, grand marnier or other favourite liqueur
  • 1 tablespoon icing sugar, plus extra sifted sugar to decorate
  • 50 g (2 oz) raspberries
  • 50 g (2 oz) small strawberries, halved or quartered depending on size
  • 50 g (2 oz) blueberries
  • Little sifted icing sugar, optional


Method

  1. Break the chocolate into pieces and melt in bowl set over a small saucepan of gently simmering water.
  2. Cut two squares of non-stick baking paper about 15 cm (6 inches) across.
  3. Divide the chocolate between the squares of paper, add a drop or two of pink food colouring then spread each into a large wavy edged circle with a round bladed knife to give a marbled effect. 
  4. Drape each circle over an upturned tumbler so that the chocolate is uppermost and leave to harden in the fridge for at least 1 hour.
  5. When the chocolate if firm, gently lift the paper off the glass, turn the moulded chocolate up the other way and very carefully peel the paper away. 
  6. Set each chocolate cup on a plate.
  7. Whip the cream until just holding its shape, flavour with the liqueur and sugar then fold in the fruit.
  8. Spoon into the chocolate cups, dust lightly with a little sifted icing sugar if liked and refrigerate. 
  9. Serve within 1 hour of finishing.
Tips


  • These cups can also be made with a mix of dark and white melted chocolate or all dark chocolate if preferred.

  


About this post -

This is a guest post.

No payment was received.

Recipe and photo credit by Seasonal Berries..


Friday, 26 September 2014

Posh fridge cake...

The easiest cake you’ve ever made ..

 Incredibly quick to mix together but remember to leave plenty of time for the cake to set in the fridge or it will crumble as you cut it...


Makes 20 pieces

Preparation time: 15 minutes

Ingredients 
  • 200g (7oz) dark chocolate broken into pieces
  • 50g (2oz) butter
  • 2 tablespoons golden syrup
  • 180g pack soft amaretti biscuits or 175g (6oz) good shortbread biscuits, roughly broken into pieces
  • 50g (2oz) pistachio nuts, roughly chopped
  • 175g (6oz) raspberries
  • 150g (5oz) blueberries
  • 75g (3oz) white chocolate, melted

Method
  1. Line a 20cm (8in) shallow square cake tin with a large square of non-stick baking paper, snipping diagonally into the corners of the paper then pressing the paper into the tin so that the base and sides are lined.
  2. Add the dark chocolate, butter and golden syrup to a bowl set over a saucepan of gently simmering water and heat for about 5 minutes, stirring from time to time until the chocolate has melted and the mixture is smooth and glossy.
  3. Take the bowl off the heat, add all the biscuits and, keeping a few nuts and berries back for the top, stir the rest into the chocolate mix. 
  4. Spoon into the paper lined tin and press into an even layer. 
  5. Sprinkle with the remaining nuts and fruit. 
  6.  Chill for 3 hours until firm.

To finish
  • Drizzle the melted white chocolate over the top of the cake in zigzag lines using a dessert spoon, then chill for an extra 30 minutes until set. 
  •  Lift the cake out of the tin, peel away the paper and cut into small squares. 
  •  Arrange in a pretty box lined with a square of non-stick baking paper and interweave the layers with squares of extra paper and tie with ribbon. 
  •  Keep in the fridge and eat within 2 days.


About this post -

This is a guest post.

No payment was received.

Recipe and photo credit by Seasonal Berries..

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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


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.

Wednesday, 11 December 2013

Saturday, 7 December 2013

Strawberry And Blueberry Crumble...


A Christmassy twist on a favourite pud.

It doesn’t seem to matter what size your Christmas cake is, there is always a little bit of marzipan left that you don’t know what to do with.

Don’t throw it away, just 75g (3oz) adds festive flavour to a simple crumble, delicious spooned over fresh fruity strawberries and blueberries.

Tuesday, 3 December 2013

Energy Boosting Kale, Quinoa And Berry Salad...



Need to detox after all those Christmas festivities?

This light salad is just what you need. For a healthy packed lunch, cook the quinoa and toast the nuts and seeds the night before, then add the berries and salad leaves in the morning.

Serves 4

Prep: 20 minutes

Cook: 10-12 minutes


Sunday, 1 December 2013

Roasted Duck Breasts With Blackberry And Port Sauce


Enjoy a relaxed five star Christmas dinner for two or double up for extra guests.

Prepare the blackberry and port sauce and pack the sliced sprouts into a plastic bag earlier in the day, then roast the duck breasts while the potatoes dauphinoise bake, for an easy Christmas dinner.

Serves 2

Prep: 20 minutes

Cook: 34-42 minutes

Stand 5 minutes


Thursday, 14 November 2013

Chocolate Roulade With Boozy Blackberries...



Chocolate roulade with boozy blackberries

Wow friends and family with this impressive looking chocolate dessert – made with sloe gin and blackberries.


Serves 8

Prep: 45 minutes

Cook: 15 minutes

Cooling: 3-4 hours

Ingredients 

  • 200g (7oz) dark chocolate, broken into pieces
  • 5 large eggs, separated
  • 175g (6oz) caster sugar, plus a little extra
  • 50g (2oz) ground hazelnuts
  • 2 tablespoons hot water
  • 225g (8oz) blackberries
  • 3 tablespoons sloe gin, cherry brandy or kirsch
  • 400ml (14fl oz) double cream
  • 2 tablespoons icing sugar
  • Chocolate holly leaves and extra blackberries to decorate


Method


  • Preheat the oven to 180oC (350oF), Gas Mark 4. 
  • Cut a rectangle of non-stick baking paper a little larger than a 34 x 23 cm (131/2 x 91/2 inch) Swiss roll tin or roasting tin with the same base measurement. 
  • Snip diagonally into the corners of the paper then press into the tin so that the base is lined and the paper stands a little above the sides of the tin.
  • Melt the chocolate in a bowl set over a saucepan of very gently simmering water. 
  • Using an electric whisk, whisk the egg whites until peaking. 
  • Using the still dirty whisk, whisk the egg yolks and sugar together in a second bowl for 4-5 minutes until thick and pale and the mixture will leave a trail.
  • Fold the melted chocolate into the egg yolk mixture then the hazelnuts and water. 
  • Fold a little of the egg white into the mixture to loosen it then gently fold in the rest.
  • Spoon into the tin and lightly ease into an even layer. 
  • Bake for 15 minutes until well risen and the top is slightly crusty. 
  • Leave to cool covered with a clean teacloth. 
  • Add the blackberries and liqueur to a bowl, cover and leave roulade and berries to stand for 3-4
  • hours, or longer if that suits you better.
  • About 2-3 hours before serving, whip the cream until it forms soft swirls then fold in the icing sugar and the liqueur from the soaked blackberries.
  • Wet a clean teacloth under a hot tap, wring out and put on the work surface so that the shorter edges face you. 
  • Top this with a clean sheet of non-stick baking paper and sprinklewith a little extra sugar. 
  • Turn the roulade out on to the sugared paper and remove the lining paper.
  • Spread the cream over the roulade, sprinkle with the soaked blackberries then roll up the roulade starting from the short edge nearest you and using the paper and damp teacloth to help. 
  • The roulade will crack, but don’t worry, just continue rolling and pressing into a good shape until you reach the other end. 
  • Wrap the paper and cloth around the roulade for a few minutes to set the shape.
  •  (If you would like to serve this for Christmas day, wrap the roulade in paper and foil and keep in the fridge overnight)
  • Remove the paper and cloth and transfer the roulade to a serving plate. 
  • Decorate with chocolate holly leaves (see tip below) and extra blackberries.

Chocolate holly leaves

  • Snip about 20 holly leaves from a small branch, leaving just a little of the stem on. 
  • Wash and dry the leaves then brush the shiny top of each leaf with a little melted chocolate leaving a little of the leaf and stem uncovered.
  • Put leaves on a baking sheet lined with non-stick baking paper, chocolate side uppermost and chill in the fridge until the chocolate has set. 
  • Cover with a second thin layer of melted chocolate (you’ll only need about 75g (3oz) of chocolate in all) and chill again.
  • When ready to use, hold the stem end of the leaf and very gently begin to peel and curl the leaf away from the chocolate. 
  • Arrange on the top of the roulade.


Cook’s tip

  • Larger supermarkets sell packs of ready ground hazelnuts alongside the ground almonds. 
  • If your local store doesn’t stock them, buy whole hazelnuts and grind them at home in the liquidiser or food processor.


About this post -

Recipe and photo credit by Seasonal Berries


Tuesday, 12 November 2013

Gluten-free Mini Strawberry Frangipanes...


Packed into a pretty box, these mini frangipanes make a great gift or alternative to a box of chocolates when going for dinner with friends.

Makes 24

Preparation: 20 minutes

Cook: 12-15 minutes


Ingredients

  • 175g (6oz) strawberries, hulled
  • 75g (3oz) butter, at room temperature
  • 75g (3oz) caster sugar
  • 50g (2oz) self-raising gluten free flour blend
  • 1 medium egg
  • 50g (2oz) ground almonds
  • Few drops almond extract
  • 40g (11/2oz) flaked almonds


Method

  • Preheat the oven to 180oC (350oF), Gas Mark 4. 
  • Separate 24 foil or paper petite four cases and put into 2 x 12 section mini muffin tins. 
  • Halve or quarter the strawberries depending on their size and keep 24 pieces to one side. 
  • Chop the rest.
  • Cream the butter and sugar together until soft and pale. 
  • Add the gluten free flour and egg and mix until smooth then stir in the ground almonds and almond extract.
  • Stir in the chopped strawberries then spoon into the petite four cases. 
  • Press a strawberry piece into each one then sprinkle with the flaked almonds. 
  • Bake for 12-15 minutes until well risen, golden brown and the cakes spring back when pressed with a fingertip.
  • Leave to cool for 10 minutes then transfer the cakes to a wire rack to cool completely. 
  • Pack into a box lined with non-stick baking paper and tie with ribbon. 
  • Best eaten on the day of making.



About this post -

Recipe and photo credit by Seasonal Berries


Friday, 8 November 2013

Double Berry Muffins...


Made with wholemeal flour and a double berry boost, these muffins are the perfect treat to take to work.

Makes 12

Prep: 20 minutes

Cook: 15 minutes


Ingredients

  • 150g (5oz) plain wholemeal flour
  • 150g (5oz) plain white flour
  • 3 level teaspoons baking powder
  • 100g (4oz) caster sugar
  • 50g (2oz) butter
  • 4 tablespoons sunflower or vegetable oil
  • 150g (5oz) low fat natural yogurt
  • 1 teaspoon vanilla extract
  • 3 medium eggs
  • 100g (4oz) raspberries
  • 100g (4oz) blueberries



Method

  • Preheat the oven to 200oC (400oF), Gas Mark 6. Separate 12 paper cake cases and put into a 12 hole muffin tin.
  • Add the brown and white flour to a mixing bowl, add the baking powder and sugar and stir together with a fork.
  • Cut the butter into pieces, add to a medium bowl that you can put in the microwave and heat on full power for 30 seconds or until melted. 
  • Add the oil, yogurt and vanilla to the butter, then break in the eggs and beat together with a fork until smooth.
  • Pour the egg mixture into the dry flour mixture and stir with a fork until only just mixed. 
  • Add the berries and stir together gently. 
  • The less you mix the lighter the muffins will be.
  • Drop spoonfuls of the muffin mixture into the paper cases, there’s no need to smooth the tops. 
  • Bake for 15 minutes until they are well risen, the tops are golden brown and when you press the top of one muffin it feels springy and your finger doesn't leave a mark.
  • Take out of the oven with oven gloves, cool muffins in the tin for 15 minutes then lift out of the tin carefully and put on a wire rack to cool.


About this post -

Recipe and photo credit by Seasonal Berries

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