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Thursday, 26 September 2013

Delicious And Simple Homemade Jam And Chutney...


This year’s crop of British berries is a bumper one, thanks to the wet summer in 2012 followed by this year’s hot, sunny one. Make the most of this abundance of sweet, juicy berries to create your own fresh, homemade jam. From the UK’s obsession with the Great British Bake Off to Brad Pitt flying to France for his favourite pots of jam, homemade jam is having a moment.
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Saturday, 17 November 2012

Chicken Liver Pate with Blackberry Chutney...


Impress your friends : Chicken Liver Pate with Blackberry Chutney / Brandied chicken liver pate with quick cook blackberry and red onion chutney

Making your own party canapés needn’t be fiddly.

 The pate can be made in less than 15 minutes the day before then simply spread on toasted ciabatta and topped with a little watercress and a spoonful of this very moreish blackberry chutney.

Serves 8

Preparation time: 25 minutes
Cooking time: 26-32 minutes
Chilling time: 3 hours or overnight
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Friday, 16 November 2012

Roast Poussin With Blackberry Cumberland Sauce ...


Planning a special dinner?

If you are not planning a large Christmas lunch, why not opt instead for a special dinner for two; serve these quick to roast baby chickens with delicious blackberry sauce flavoured with orange rind, winter spices and just a hint of redcurrant jelly.

 What’s more, there’s not a Brussel sprout in sight!


Serves 2
Preparation time: 25 minutes
Cooking time: 45 minutes
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Thursday, 15 November 2012

Chilled Blackberry Soufflés...


Retro favourite-

This is a great dessert for a special dinner as it can be made early on in the day and left to set in the fridge.

 Just peel away the paper before you serve them.

 If you would like to decorate the soufflés, add a few tiny blackberries and mint leaves to the top or dust lightly with a little sifted icing sugar at the very last minute.


Serves 6
Preparation time: 30 minutes
Cooking time: 10 minutes
Chilling time: 4 hours
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Sunday, 11 November 2012

Blueberry Bread And Butter Pudding...


Blueberry Bread And Butter Pudding. Really easy!!

Rather than cutting the bread into triangles, lemon curd sandwiches have been made then cut into cubes and scattered into the dish with a generous sprinkling of blueberries for an easy comforting winter pudding.


Serves 4
Preparation time: 20 minutes
Standing time: 20 minutes
Cooking time: 35 minutes
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Saturday, 10 November 2012

Blueberry crème brûlées...


A restaurant favourite.

Blueberry crème brûlées...

This restaurant classic is surprisingly easy to make and almost improves the longer that you chill it for. Just caramelise the sugary topping before you sit down to eat your main course.


Serves 6
Preparation time: 20 minutes
Standing time: 30 minutes
Cooking time: 30-35 minutes
Chilling time: 4 hours

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Thursday, 8 November 2012

Strawberry Gin...


Strawberry Gin anyone!?...

 Makes a great gift -

Unlike sloe gin, this strawberry version only needs 3 days to stand for the flavours to develop.

Strain and decant into a pretty bottle or several smaller ones, then add a handmade label and ribbons for a personalised Christmas gift.

Delicious served with ice and chilled tonic.

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Thursday, 20 September 2012

Podium Power Porridge, Superfast Superfood Salad, an Isotonic Sports Smoothie and Raspberry Recovery Bars....


Podium Power Porridge, Superfast Superfood Salad, an Isotonic Sports Smoothie and Raspberry Recovery Bars....

Matt Lovell, elite performance nutritionist to Olympic athletes, premiership footballers and international rugby players, has teamed up with Seasonal Berries to create a series of Berry Power recipes and nutritional tips to support their partnership with the BUPA Great Run races.


He has developed four recipe ideas using strawberries, blueberries, raspberries and blackberries to support your training regime: Podium Power Porridge, Superfast Superfood Salad, an Isotonic Sports Smoothie and Raspberry Recovery Bars.
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Saturday, 8 September 2012

Speedy roast lamb with cherry and red wine sauce...


Speedy roast lamb with cherry and red wine sauce.

Try with barbecued lamb too.

There’s no need to spend hours in the kitchen with this speedy roast that is ready in under 40 minutes and served on a bed of crushed new potatoes with a delicious cherry sauce.

Serves 4
Preparation time: 25 minutes
Cooking time: 30-40 minutes

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Thursday, 30 August 2012

White chocolate and cherry cheesecake...


White chocolate and cherry cheesecake...

All American favourite...

A great pudding to take to a barbecue party.

Make the day before as it improves with chilling.

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Tuesday, 28 August 2012

Flaming cherries jubilee...


Impress your friends...

Need a quick and easy dessert that will create a stir, then this easy cherry compote fits the bill, add a splash of Cointreau or brandy at the end, warm through then light with a long match, stand well back and wait for the applause.


Serves 4
Preparation time: 10 minutes
Cooking time: 13 minutes
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Monday, 27 August 2012

Cherry clafoutis...


French classic that’s ideal to serve after a Sunday lunch, made with a sweetened batter, not unlike Yorkshire pudding, it tastes great served with scoops of vanilla ice cream or a soft spoonful of crème fraiche.


Serves 6
Preparation time: 20 minutes
Standing time: 15-30 minutes
Cooking time: 35-40 minutes
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Friday, 24 August 2012

Mini cherry and lemon drizzle cakes...


Mini cherry and lemon drizzle cakes...

Quick and easy.

Who can resist this bite sized version of a favourite cake with a jewel like cherry in the centre.


Makes 18
Preparation time: 25 minutes
Cooking time: 10-12 minutes
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Sunday, 5 August 2012

Black Forest Cupcakes....


Black Forest Cupcakes....

Extra special!!
Remember those towering chocolate layer cakes served in posh hotels back in the 70s, this simplified cup cake version is just as delicious but much easier.

Makes 12

Preparation time: 30 minutes
Cooking time: 20-25 minutes


Cakes:
  • 100 g (4 oz) soft margarine
  • 100 g (4 oz) caster sugar
  • 85 g (3½ oz) self-raising flour
  • 15 g (½ oz) cocoa
  • 2 medium eggs
  • 1 teaspoon vanilla extract

Topping:
  • 300 g (11 oz) British cherries, stalks and stones removed, fruit halved
  • 2 tablespoons caster sugar
  • 6 tablespoons water
  • 1½ teaspoons cornflour
  • 100 g (4 oz) butter, at room temperature
  • 200 g (7 oz) icing sugar
  • 1 tablespoon semi skimmed milk
  • 1 teaspoon vanilla extract
  • 3 tablespoons Kirsch, optional



Method:

  1. Preheat the oven to 180ºC/350ºF/Gas Mark 4. 
  2. Separate 12 silver foil cake cases and arrange in the sections of a muffin tin.
  3. Add all the cake ingredients to a bowl and beat with a wooden spoon or an electric mixer until smooth. 
  4. Divide spoonfuls between the foil cake cases, smooth the tops level then bake for about 15 minutes until well risen and the tops spring back when pressed with a fingertip.
  5. Transfer the cakes in their cases to a wire rack to cool completely. 
  6. Meanwhile make the cherry topping by adding the cherries, sugar and 5 tablespoons of water to a saucepan, simmer gently for 5 minutes until the cherries begin to soften and the juices run. 
  7. Mix the cornflour with the remaining tablespoon of water then stir into the cherries, increase the heat and cook, stirring until the sauce has thickened. 
  8. Take off the heat and leave to cool.
  9. Beat the butter with half the icing sugar until smooth then gradually beat in the remaining sugar, milk and the vanilla, beating until very soft and smooth. 
  10. Spoon into a piping bag fitted with a large star nozzle.

When ready to serve:
  • Skewer the top of the cakes and drizzle the kirsch over the top, if using. 
  • Pipe a ring of butter-cream around the edge of each cake then carefully spoon the cherry mixture into the centre and arrange on a serving plate.

Recipe and photo credits-  Seasonal Berries


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Saturday, 4 August 2012

Caramelised cherries with amaretti semi freddo...


Caramelised cherries with amaretti semi freddo...

Amazing hot and cold combo.

Semi freddo is the Italian for semi frozen and this is quite literally how this easy ice cream is served, there are no fiddly beatings to do once it goes into the freezer, mix together, freeze and 3-4 hours later you have a fab summer pud that complements the hot caramel cherries perfectly.

Serves 4
Preparation time: 30 minutes
Freezing time: 3-4 hours
Cooking time: 5-7 minutes


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Wednesday, 1 August 2012

Homemade Strawberry Jam.....


Homemade Strawberry Jam.....

This jam is also a real treat at breakfast time, served over your toast or crumpets.

Makes 6 -10 assorted sized jars
Preparation time: 10 minutes
Cooking time: 35-40 minutes

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Friday, 8 June 2012

Valentine Warner’s Raspberry Soufflé....


Valentine Warner’s Raspberry Soufflé....

Making a hot soufflé is simpler than you think.

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.


Serves 4
Preparation time 30 minutes
Cooking time 10-12 minutes
Chilling time: 4 hours
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Friday, 25 May 2012

Strawberry and Elderflower Sorbet...


Strawberry and Elderflower Sorbet...

A wonderfully refreshing and decadent dessert for fancy summer parties.

This can be made in advance then served scooped into pretty tea cups and decorated with tiny pansy or borage flowers.


Serves 6

Preparation time: 20 minutes
Cooking time: 5 minutes
Freezing time: 6-8 hours

What you need:
  • 300ml/ ½ pt water
  • 150g/5oz caster sugar
  • 500g/1lb 2 oz strawberries, hulled
  • 3 tablespoons elderflower cordial, undiluted
  • Juice ½ lemon
  • 1 egg white
  • Tiny pansy or herb flowers to decorate


Method:

  1. Pour the water into a saucepan, add the sugar and heat gently, stirring occasionally until the sugar has dissolved.
  2. Increase the heat and boil for one minute then leave to cool.
  3. Meanwhile puree the strawberries in a food processor or liquidiser until smooth.
  4. Pour into a sieve set over a bowl and press the puree through with the back of a spoon then discard the seeds.
  5. Stir the puree into the sugar syrup then mix in the undiluted elderflower cordial and lemon juice.
  6. Pour into a non-stick roasting tin or shallow plastic container – the larger the container the shallower the syrup will be and the quicker it will freeze.
  7. Place in the freezer for four hours or until semi-frozen.
  8. Lightly beat the egg white in a small bowl until frothy.
  9. Mash the semi frozen sorbet with the fork to break up the ice crystals then beat in the egg white.
  10. Spoon into a plastic container.
  11. Cover and seal, freeze until firm enough to scoop.
  12. Scoop sorbet into teacups, decorate with flowers and serve with soft amaretti or small shortbread biscuits.

Tip:
  • If you have an ice cream machine, churn the strawberry syrup in the pre-cooled machine for about 20 minutes, until semi frozen and then gradually pour the lightly beaten egg white through the feeder tube at the top.
  • Continue churning until the sorbet is thick enough to scoop then serve immediately or transfer to a plastic container and store in the freezer until required.


About this post-

Recipe and photo credit by- Seasonal Berries

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Thursday, 24 May 2012

Strawberry Ice Cream...


Pefect for this lovely weather...

A great dessert to serve after a summer barbecue.

You don’t have to be a child to love eating an ice cream cone, dip bought waffle cones in melted chocolate and chopped nuts or sugar sprinkles then fill with scoops of creamy homemade ice cream.


Serves 8Preparation time: 30 minutes
Cooking time: 5 minutes
Freezing time: 6-7 hours
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Saturday, 19 May 2012

Strawberryade....


Fancy making some Strawberryade?

Refreshingly simple and easy to make.

Makes 1 litre (13/4 pints)
Preparation time: 10 minutes
Chilling time: overnight

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