Hi and welcome to my blog Clairejustine

Fashion and lifestyle from a mum of 4 from Nottinghamshire.

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

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

Thursday, 7 November 2013

Blueberry Muesli Bars...



Need an energy boost at work?

Take a couple of these bars wrapped in foil to keep you going.


Makes 10

Prep: 20 minutes

Cook: 25-30 minutes

Ingredients

  • 150g (5oz) blueberries
  • 1 level tablespoon cornflour
  • 75g (3oz) mixed sunflower seeds, pumpkin seeds and sesame seeds
  • 175g (6oz) porridge oats
  • 150g (5oz) block margarine or butter
  • 75g (3oz) light muscovado sugar
  • 2 level tablespoons golden syrup
  • 75g (3oz) wholemeal plain flour


Method

  • Preheat the oven to 180oC (350oF), Gas Mark 4. 
  • Lightly brush the base and sides of a shallow 20cm (8inch) cake tin and line the base with a square of non-stick baking paper the same size.
  • Put the blueberries in a bowl, sprinkle over the cornflour and gently mix with a spoon until the blueberries are evenly coated.
  • Add the seeds to a plastic bag, seal the end of the bag then bash with a rolling pin until the larger seeds are crushed. 
  • (Or leave them whole if you’d rather). 
  • Scoop out 3 tablespoons and put into a bowl with 3 tablespoons of the oats and save for the topping.
  • Add the margarine or butter, the sugar and the golden syrup to a saucepan and cook over a low heat for 3-4 minutes.
  • Stirring with a wooden spoon until the margarine or butter has melted.
  • Take the saucepan off the heat. 
  • Tip the seeds from the plastic bag and the rest of the oats into the pan along with the flour and mix together well.
  • Spoon about two thirds of the oat mixture into the paper lined tin and spread flat with a round bladed knife. 
  • Sprinkle the blueberries on top then dot small spoonfuls of the rest of the oat mix on top to make an even layer with a few of the blueberries still showing.
  • Sprinkle with the saved seeds and oats.
  • Bake for 25-30 minutes until the top is golden brown. 
  • Take out of the oven with oven gloves, put on to a wire rack. 
  • Press the top down gently with a fish slice then leave to cool in the tin.
  • Loosen the edge of the muesli bars, take out of the tin, peel off the lining paper then cut into 10 bars.
  • Eat some now and put the rest in a plastic container, or wrap individually in foil or clingfilm, keep in the fridge overnight then add to your lunchbox next morning.

About this post -

Recipe and photo credit by Seasonal Berries

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.


 Rosemary Jameson, founder of the Guild of Jam and Preserve Makers, is encouraging the UK to take advantage of summer berries and reap their benefits throughout the colder months. She said, “The routine of jam making can be very therapeutic, a great stress relief and a counterpoint to busy modern life”.



 There is no end of ways to use it – you can dip into your supply to make jam tarts, Victoria sponges or just spread it on a slice of thick, freshly baked sourdough to warm you up on a cold autumn day. And there’s no need to stop at jam. Served with a strong, hard cheese, homemade chutney is an indulgent autumn treat.



Salt and pepper squid with chili strawberry chutney

Strawberries aren’t just for jam – experiment and try them in chili chutney, accompanied by salt and pepper squid.

Serves 4 as a starter

Preparation time: 25 minutes

Cooking time: 40 minutes

Chili and strawberry chutney

3 large mild red chilies, about 40 g (1½ oz) in total, halved, deseeded, finely chopped

4 cm (1 ½ inch) piece root ginger, peeled, grated

1 teaspoon Sichuan peppercorns, roughly crushed

450 g (1 lb) strawberries, sliced

1 large onion, finely chopped

450 g (1 lb) caster sugar

150 ml (¼ pint) white wine vinegar

4 teaspoons corn flour

1 tablespoon water

Salt and pepper squid

500 g (1 lb 2 oz) baby squid, cleaned, defrosted if frozen

1 teaspoon Sichuan peppercorns, finely crushed

1 teaspoon sea salt flakes

4 tablespoons corn flour

4 tablespoons plain flour

1 egg white

Sunflower oil for deep frying

Little paprika to garnish, optional

Iceberg lettuce leaves to serve, optional

Method

Put all the ingredients for the chutney, except the corn flour and water into a medium sized saucepan and cook over a gentle heat, stirring from time to time until the sugar has dissolved.

Increase the heat slightly and simmer, stirring from time to time for 30 minutes until the strawberries are soft.
Mix the corn flour with the water until a smooth paste, stir into the chutney and cook for one minute until thickened and smooth. Leave to cool.

Remove the tentacles from inside the squid tubes, rinse tentacles and tubes well in cold water, drain and slice the tubes into 1 cm (½ inch) rings.

Spoon the peppercorns and salt on to a plate, add the corn flour and flour and mix together.

Fork the egg white on a second plate to break up.

Half-fill a deep saucepan with oil and heat until the surface begins to shimmer.

Meanwhile dip a few of the squid rings into the egg white, drain off the excess then toss in the flour.

Drop one of the rings into the oil, if it bubbles instantly it is ready.

Lower the flour coated squid into the oil with a draining spoon or frying basket.

Cook for two-three minutes until the squid is pale golden brown and cooked through, lift out of the oil, drain well and transfer to a second plate lined with kitchen paper.

Continue dipping the squid slices and tentacles in the flour mix and frying in small batches until it is all cooked.

Spoon on to fresh squares of kitchen paper or into lettuce leaves set on serving plates, spoon the chutney into small individual dishes, add to plates and serve immediately.

About this post -

Recipe and photo credit by Seasonal Berries

Monday, 8 July 2013

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

Preheat the oven to 180oC (350oF), Gas Mark 4.

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.

Add all the sponge ingredients to a bowl or food processor and beat together until smooth.

Spoon into the paper lined tin and smooth into a thin even layer.

Bake for 15 minutes until golden and the sponge springs back when lightly pressed with a finger.

Leave to cool in the tin.

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.

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.

Puree the strawberries and raspberries in a food processor or liquidiser then press through a sieve.

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.

Whisk in the fruit puree then gradually fold in the gelatine, pouring it into the bowl in a thin steady stream.

Pour the mousse over the sponge base.

Freeze overnight, loosely wrapping in foil when set.

To make the sauce, puree the berries then press through a sieve, pour into a plastic box and chill in the fridge overnight.

When ready to serve, remove the dessert from the freezer.

Unwrap, remove from the tin and peel away the lining paper.

Cut into 10 bars with a knife dipped in hot water.

Transfer to serving plates.

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


Sunday, 7 July 2013

Strawberry Orangeade Rockets ...




Makes 12

Preparation time: 15 minutes

Cooking time: 5 minutes

 Freezing time: overnight

Ingredients

  • 1 orange
  • 2 lemons
  • 100g (4oz) caster sugar
  • 300ml (1/2 pint) water
  • 225g (8oz) strawberries, hulled

Method

  • Pare the coloured rind from the orange and lemons with a swivel bladed vegetable peeler.
  • Halve the fruits and squeeze the juice.
  • Add the rind to a saucepan with the sugar and water.
  • Heat until the sugar has dissolved then simmer for 5 minutes.
  • Leave to cool then stir in the fruit juices and strain the syrup.
  • Purée the strawberries in a liquidiser with 2 tablespoons of the syrup then sieve.
  • Pour into the base of the lolly moulds and freeze for about 30 minutes until solid.
  • Press the lolly sticks into frozen berry base.
  • Pour the orangeade into the lolly moulds and freeze until solid.
  • When ready to serve, dip lolly moulds briefly in warm water then lift out of moulds and serve.

About this post -

Recipe and photo credit by Seasonal Berries


Sunday, 30 June 2013

Summer Berry Swirled Lollies...

 


Makes 10

Preparation time: 15 minutes

 Freezing time: overnight

Ingredients

75g (3oz) blackberries

150g (5oz) raspberries

4 tsps runny honey

300g (10oz) flavoured Greek yoghurt – vanilla, honey or coconut

Method

Mash blackberries on a plate with 2 teaspoons of the honey using a fork.

Do the same with the raspberries and another 2 teaspoons of the honey on a second plate.

Layer alternate spoonfuls of mashed fruits with the yoghurt in plastic shot glasses.

Add lolly sticks and freeze overnight.

To serve, dip moulds briefly in warm water, then lift out of the moulds and serve.


About this post -

Recipe and photo credit by Seasonal Berries



Monday, 24 June 2013

Strawberry And Raspberry Ripple Eton Mess...




Make up the strawberry swirled meringues and fruit puree the day before, then just layer with whipped cream and extra fruit in recycled jam jars and screw on the lids, take out to the garden in a basket or pack into a cool box for a picnic pud.

Serves 6

Preparation time: 35 minutes

Cooking time: 1¼ -1½ hours

Ingredients

225g (8oz) strawberries, hulled

100g (4oz) raspberries

Meringues

2 egg whites

100g (4oz) caster sugar

To finish

300ml (1/2 pint) double cream

200g (7oz) 0.1% fat fromage frais

225g (8oz) strawberries, hulled, roughly chopped

50g (2oz) raspberries

Method

Preheat the oven to 110oC (225oF), Gas Mark ¼.

Line a large baking sheet with non-stick baking paper.

Puree the strawberries and raspberries in a liquidiser or food processor then press through a sieve.

Whisk the egg whites in a large clean dry bowl until they form stiff moist looking peaks and you feel confident that if the bowl was turned upside down the egg whites wouldn’t fall out!

Gradually whisk in the sugar a teaspoonful at a time then continue whisking for a minute or two until really thick and glossy.

Add 2 tablespoons of the berry puree then very briefly mix until marbled.

Spoon into a large piping bag fitted with a 1.5cm (¾ inch) plain piping tube, pipe small rounds on to the lined baking sheet.

Bake for 11/4-11/2 hours or until the meringues may be easily lifted off the paper.

Leave to cool.

To serve, lightly whip the cream until it forms soft swirls then fold in the fromage frais.

Crumble the meringues then layer in jam jars or plastic containers with the remaining berry puree and diced strawberries.

Decorate with the raspberries.

Add the lids and keep in the fridge until ready to serve or transport to a picnic in a cool bag with a frozen ice block to keep them cold.

Serve within 1½ hours or the meringues tend to lose their crunch.

About this post -

Recipe and photo credit by Seasonal Berries



Tuesday, 18 June 2013

Lemon And blackberry Traybake...



Dotted with fresh blackberries, this light sponge tray bake is much lower in saturated fat than traditional cakes as it is made with sunflower oil rather than butter, with a surprise of grated beetroot for added moistness.

Cuts into 24 small pieces

Preparation time: 30 minutes

 Cooking time: 30-35 minutes

Ingredients

For the cake 3 medium eggs

150ml (1/4 pint) sunflower oil

175g (6oz) caster sugar

Grated rind of 2 lemons

225g (8oz) self-raising flour

1 tsp baking powder

175g (6oz) or 2 medium cooked beetroot from a chilled vacuum pack of beetroot in natural juices, drained and coarsely grated

150g (5oz) blackberries

To decorate

150g (5oz) icing sugar

Juice of 1 lemon Few lemon rind curls, optional

Method

Preheat the oven to 180oC (350oF) Gas Mark 4.

Line an 18 x 28 x 4cm (7 x 11 x 1½ inch) loose bottomed rectangular cake tin with a large piece of non-stick baking paper and snip into the corners of the paper diagonally.

 Press into the tin so that the base and sides of the tin are lined.

Add the eggs, oil, sugar and lemon rind to a large mixing bowl and whisk together briefly until just mixed.

Mix the flour and baking powder together, add to the egg mixture with the beetroot and whisk together until smooth.

Pour into the tin and spread into an even layer.

Arrange the blackberries over the top of the cake mixture in three rows then cook for 30-35 minutes until well risen and a skewer comes out cleanly from the centre.

Leave to cool in the tin.

 To decorate, sift the icing sugar into a bowl then gradually stir in the lemon juice to make a smooth icing that will slowly fall from a spoon.

 Drizzle the icing over the cake.

 Sprinkle with lemon rind removed with a zester or grater, then leave for 30 minutes for the icing to set.

About this post -

Recipe and photo credit by Seasonal Berries



Wednesday, 12 June 2013

Tiered Strawberry Jelly And Custard...


Favourite combo ...

 Bring back childhood memories of jelly and custard with these fun looking two tone jellies, a clear fresh tasting strawberry jelly flavoured with cranberry and raspberry juice then topped with a second creamy custard layer.

Makes 6

Preparation time: 25 minutes

Chilling time: 4 hours or overnight

Ingredients

300ml (1/2 pint) cranberry and raspberry juice

6 teaspoons powdered gelatine or 2 small packets

225g (8oz) strawberries, hulled, sliced

4 tablespoons water

500g (1lb 2oz) carton chilled readymade vanilla custard

150ml (1/4 pint) double cream

Method

Pour 150ml (1/4 pint) cranberry and raspberry juice into a small heatproof bowl, sprinkle over 3 teaspoons or 1 packet powdered gelatine and leave to stand for 5 minutes.

Stand the bowl in a saucepan of water and heat for 5 minutes until the gelatine has melted to make a clear liquid.

Stir in the remaining cranberry and raspberry juice then the sliced strawberries.

Spoon into the bases of 6, 250ml (8fl oz) individual jelly moulds, set on a tray.

Allow to cool then freeze for 15 minutes or until the jelly has just set.

Meanwhile, add the water to the rinsed heatproof bowl, sprinkle over the remaining gelatine and leave to soak for 5 minutes.

Stand the bowl in a saucepan of gently simmering water and heat until it makes a clear liquid.

Pour the custard into a bowl, lightly whisk in the cream then the gelatine in a thin steady stream.

Pour this over the set strawberry jelly and chill in the fridge for 6 hours or overnight until set firm.

To serve, dip the moulds into a large dish of hot water, one at a time, count to 10 then lift out of the water, dip a finger in a little water and loosen the top edges of the jelly. Invert jelly mould on to a plate or small cake stand, jerk mould to release jelly then remove mould. Repeat with other jellies then serve.



About this post- This is a free guest post by Seasonal Berries


Thursday, 6 June 2013

Strawberry And Custard Lollies...




Makes 6

Preparation time: 10 minutes

Freezing time: overnight

Ingredients

400g (14oz) hulled strawberries

150g (5oz) tub readymade custard

Method

Puree the hulled strawberries in a food processor or liquidiser then press through a sieve into a bowl.

Stir in the readymade custard and mix until smooth.

Pour into 6 lolly moulds, add lollysticks and freeze overnight.

To serve, dip moulds briefly in warm water then lift out of the moulds.

About this post -

Recipe and photo credit by Seasonal Berries


Tuesday, 4 June 2013

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



Sunday, 2 June 2013

Mini Rainbow Jellies : Great For Childrens Birthday Party...



These tiny jellies are just three bites big, so perfect for a children’s birthday party. Make them in plastic shot glasses that can be easily picked up in the supermarket and you won’t even have to wash them afterwards, simply throw them out.

Makes 12

Preparation time: 20 minutes

 Chilling time: 3 ½ hours

Ingredients

35g pineapple jelly tablet

 Little blue food colouring

 ½ x 35g lime jelly tablet

 4 strawberries, sliced

Method

Make up the pineapple jelly with water as the pack directs.

Pour half into a jug and add a drop of blue food colouring to darken the jelly slightly.

Allow the jelly to cool slightly.

Pour the darker coloured jelly into the base of 12 plastic shot glasses then chill in the freezer for 15 minutes or until just set.

Make up the lime jelly as the pack directs using half the amount of water.

 Leave to cool.

Pour the lime jelly over the set coloured pineapple layer, then put back in the freezer for 15 minutes or until set.

Press a slice of strawberry into each jelly then pour over the remaining uncoloured pineapple jelly to fill each glass.

Chill in the fridge for about 3 hours or until set.

About this post -

Recipe and photo credit by Seasonal Berries



Thursday, 30 May 2013

Strawberry Tart...




It’s got the wow factor : This tart is definitely dressed to impress, with a crumbly buttery tart case spread with melted chocolate then filled with homemade crème patissiere and the very best of British strawberries, glistening with strawberry jelly – what’s not to like?

Serves 6

Preparation time: 1 hour

Chilling time: 1 hour 35 minutes

Cooking time: 15-20 minutes

Ingredients

Pastry

 100g (4oz) plain flour

2 tablespoons icing sugar

50g (2oz) butter,

diced 2 egg yolks

Crème patissiere

3 egg yolks 50g

(2oz) caster sugar

1 tablespoon plain flour

2 tablespoons cornflour

 250ml (8fl oz) semi skimmed milk

 1 teaspoon vanilla essence

To finish

 100g (4oz) dark chocolate, broken into pieces

½ a 35g strawberry jelly tablet

1kg (2 ¼ lb) strawberries, hulled and halved

Dark and white chocolate curls to decorate – see cook’s tip, optional

Method

 To make the pastry, add the flour, sugar and butter to a bowl and rub in the butter with fingertips until fine crumbs.

Add the egg yolks and mix to a smooth dough.

Wrap in clingfilm and chill for 30 minutes.

Roll out the pastry on a lightly floured surface until large enough to line a buttered 20cm (8inch) plain tart ring set on a baking sheet or fluted loose bottomed flan tin.

Press into the base and sides of the tin and trim the pastry a little above the tin to allow for shrinkage.

Prick the base and chill for 15 minutes.

Preheat the oven to 190oC (375oF), Gas Mark 5, then line the tart case with non-stick baking paper and baking beans.

 Cook for 10 minutes.

 Carefully remove paper and beans and cook tart for 5-10 minutes more until just tinged golden brown around the top edges and the base is crisp.

 Leave to cool.

To make the crème patissiere, whisk the egg yolks and sugar together for 4 – 5 minutes until very thick and pale.

Sift the flours over the surface then gently fold together.

Pour the milk into a medium saucepan, bring just to the boil then gradually whisk into the egg mixture until smooth.

Return milk mixture to the pan and cook over a medium heat, stirring until very thick.

Take off the heat and stir in the vanilla.

Cover the surface with a piece of crumpled and wetted non-stick baking paper to stop a skin from forming and leave to cool.

Take the tart case out of the tin and set on a plate or cake stand.

Melt the dark chocolate in a bowl set over a saucepan of gently simmering water then spoon over the inside of the tart case.

Leave for about 20 minutes or until set.

Make up the jelly as the pack directs using half the water.

Cool then chill for about 20 minutes in the fridge until just beginning to coat a spoon thickly.

Spoon the crème patissiere into the tart case.

Pile the strawberries into the tart case, carefully mounding up in the centre.

Brush generously with the cooled jelly (you will have quite a lot left, so pour this into a small plastic container for the kids packed lunches) and chill for 30 minutes until the jelly has set.

Sprinkle with chocolate curls, if liked. Serve cut into thick slices.

Cook’s tip

To make chocolate curls, run a swivel bladed vegetable peeler over the underside of a block of white and dark chocolate, keeping the bottom edge of the peeler blade near the edge of the block of chocolate. If the curls are very tiny then warm the chocolate for 10 seconds in the microwave on full power and try again. Depending on the size of the chocolate bar, you may need to give it a second burst in the microwave. When you have enough curls to decorate, rewrap the bars of chocolate and store the remainder in the fridge.

Cook’s tip

If you are celebrating, simply add some small party sparklers to the top of the tart and light just as you take the tart into the room.



About this post -

Recipe and photo credit by Seasonal Berries


Sunday, 10 February 2013

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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