New Recipes From Seasonal Berries...



Sort out those New Year hangovers and January blues with this vitamin and antioxidant bursting berry juice. Full of natural sugars it will soon boost energy levels leaving you feeling brighter and revitalised.

Serves 2

Prep: 10 minutes

Ingredients 
  • 225g (8oz) or about ¼ red cabbage 
  • 225g (8oz) or about 1 large beetroot, trimmed, scrubbed 
  • 175g (6oz) raspberries 
  • 100g (4oz) blueberries 
  • 2 teaspoons runny honey or to taste 
Method
  1. Cut the red cabbage and beetroot into pieces that will fit in your juicer shoot then press through an electric juicer. 
  2. Puree the raspberries and blueberries with a little of the red cabbage and beetroot juice in a liquidiser until smooth then add the remaining juice and sweeten to taste with honey. 
  3. Pour into two glasses and serve immediately or pour into a sports drinks container, seal well and take to the gym for a post workout energy boost. 
Cook’s tip

If you don’t have a juicer then puree the raspberries and blueberries with 300ml (1/2 pint) bought cranberry and raspberry juice or pomegranate juice.

VALENTINE’S DAY

Blackberry & goat’s cheese tarts : Be my Valentine


Super quick and easy to put together, simply unroll readymade puff pastry and cut into heart shapes with a knife. You don’t even need a special cutter, just draw a heart shape that is about 12cm (5 inches) long and the same wide on a piece of baking paper or piece of card and use this as a template.

Serv
es 2-4 

Prep: 10 minutes 
Cook: 24-25 minutes 

Ingredients
  • 1 tablespoon olive oil 
  • 15g (1/2 oz) butter 
  • 2 red onions, halved, thinly sliced 
  • 2 teaspoons caster sugar 
  • 150g (5oz) blackberries 
  • 3 stems fresh thyme, leaves torn from stems, plus a little extra for garnish 
  • Salt and freshly ground black pepper 
  • 375g (12oz) packet ready rolled chilled puff pastry, or defrosted if frozen 
  • Beaten egg, for glazing 
  • 100g (4oz) goats cheese, cut into 4 thin slices 
To finish
  • tablespoon red wine vinegar 
  • tablespoons olive oil 
  • ½ teaspoon caster sugar 
  • ½ teaspoon Dijon mustard 
  • 100g (4oz) mixed rocket, spinach and watercress salad 
  • 175g (6oz) raspberries 
Method
  1. Preheat the oven to 200°C (180°C fan), Gas Mark 6.
  2.  Heat the oil and butter in a frying pan, add the onion and fry for 5 minutes, stirring until softened. Add the sugar and fry for 5 minutes, stirring more frequently until lightly browned. 
  3. Mix in the blackberries and thyme then season with salt and pepper. 
  4. Unroll the pastry then cut 4 heart shapes, transfer to a wetted baking sheet and prick the centre of each heart with a fork, leaving a border about 2cm (3/4 inch) all the way round. 
  5. Brush the pastry with beaten egg then pile the onion and blackberry mix in the centre of each pastry heart. Bake for 10 minutes until the pastry is well risen and lightly browned. 
  6. Top each with a slice of goats cheese, a few extra thyme leaves and some salt and pepper. Bake for 4-5 minutes more until the cheese has just softened and the pastry is cooked. 
  7. Meanwhile, fork the vinegar, oil, sugar and mustard together in a bowl to make a dressing. 
  8. Add a little salt and pepper then the salad leaves and raspberries and gently toss together. 
  9. Arrange one heart per serving for a starter, two for a main course on to plates with a little salad. 
 Cook’s tip
  • If you have some raspberry or blackberry vinegar then use this to make the salad dressing with.
Fraisier strawberry cake 

Extra special valentine/Mother’s day special. Wow the special person in your life with this impressive looking cake, this classic French recipe has a few short cuts, so you don’t need to be a master baker to make this version! 



Cuts into 10 slices
Prep: 45 minutes
Cook: 35-40 minutes

Ingredient
  • 225g (8oz) soft margarine 
  • 225g (8oz) caster sugar 
  • 225g (8oz) self-raising flour 
  • 1 teaspoon baking powder 
  • Grated rind of 2 lemons 
  • 4 medium eggs 
  • 6 tablespoons limoncello liqueur 
Filling
  • 400g (14oz) strawberries, hulled 
  • 3 tablespoons cold water 
  • 2 teaspoons powdered gelatine 
  • 150ml (1/4 pint) double cream 
  • 500g (1lb 2oz) carton luxury vanilla custard 
Topping
  • 2 tablespoons apricot glaze or apricot jam minus the pieces of fruit 
  • 250g (9oz) readymade marzipan 
  • Little icing sugar 
  • Few small strawberries 
  • Few chocolate hearts 
Method
  1. Preheat the oven to 170°C (150°C fan) Gas 3. Grease a 20cm (8 inch) heart shaped springform tin with a little oil then line the base with a piece of non-stick baking paper. 
  2. Add the margarine, sugar and flour to a large bowl, electric mixer or food processor. Add the baking powder, lemon rind and eggs and beat together until smooth. 
  3. Spoon into the lined tin, level the surface and bake for about 35-40 minutes until well risen, golden brown and a skewer comes out cleanly when inserted into the centre of the cake. 
  4. Leave to cool for 10 minutes then loosen the edge, remove the tin and lining paper and cool on a wire rack. 
  5. When the cake is cold, cut into two thinner rounds, trimming the top level if it is a little domed, then spoon the limoncello over the cut sides. Wash the cake tin and line the base and sides with two strips of clingfilm. Put one of the cake halves in the tin and pull up the clingfilm if needed so that it slightly overhangs the top of the tin. 
  6. Sort through the strawberries, reserve the medium sized ones for the side of the cake and the larger ones for slicing. Cut the medium sized ones in half and arrange in a ring around the outside of the cake in the tin so that the cut edge is pressed against the clingfilm. Slice the rest and arrange as an even layer to cover the base cake. 
  7. Add the water to a small heatproof bowl, sprinkle over the gelatine powder and leave to soak for 5 minutes then stand the bowl in a saucepan of just simmering water and heat until the gelatine has dissolved and become a clear liquid. 
  8. Whisk the cream until it forms soft swirls in a bowl then fold in the custard. Gradually fold in the dissolved gelatine in a thin steady stream then pour the custard mix over the strawberries in the tin and chill for 10 minutes until just setting. 
  9. Add the second cake half to the tin and press lightly into the custard. Gently spread the apricot glaze or jam over the top of the cake. Knead and roll out the marzipan on a piece of non-stick baking paper then cut into a heart, using the cake tin as a guide. Lift over the top of the cake and press into place with fingertips dusted with icing sugar. Chill for at least 4 hours. 
  10. When ready to serve, unclip the sides of the tin, peel away the clingfilm, then carefully lift the cake off and transfer to a plate. Decorate the top with the small strawberries and piped chocolate hearts, if liked. 
Cook’s tip
  • Not a fan of marzipan then simply leave it out and spread the top of the cake with melted chocolate or simply dust with sifted icing sugar instead. 
  • To make chocolate hearts, melt 50g (2oz) dark chocolate in a bowl set over a saucepan of very gently simmering water. Spoon into a piping bag made of non-stick baking paper, snip off the tip then pipe heart shapes over a sheet of non-stick baking paper set on a baking tray. 
  • Chill until set then peel off the paper and add to the top of the cake when ready to serve.
PANCAKE DAY

Blueberry and yogurt American style pancakes. Gluten free. Start your day right with these quick and easy pancakes that all the family can enjoy, even those on a gluten free diet. 


Makes 12

Prep: 10 minutes
Cook: 10-15 minutes

Ingredient
  • 50g (2oz) fine cornmeal 
  • 50g (2oz) tapioca flour 
  • ½ teaspoon ground cinnamon 
  • 1 teaspoon bicarbonate of soda 
  • 200g (7oz) low fat natural yogurt 
  • 2 eggs 
  • 150g (5oz) blueberries 
  • 1-2 tablespoons sunflower oil for frying 
To serve
  • A little butter, extra blueberries and maple syrup or runny honey
Method
  •  Mix the flours, cinnamon and bicarbonate of soda together in a bowl. Add the yogurt and eggs and whisk together until smooth then fold in the blueberries. 
  • Heat a little of the oil in a large non-stick frying pan, wipe out the excess with a piece of crumpled kitchen towel. Drop large spoonfuls of the thick batter into the pan and cook for 23 minutes until bubbles can be seen and the undersides are tinged brown. 
  • Turn the pancakes over with a palette knife and cook the second side for a minute or two. Take out of the pan and keep hot in a folded napkin. Oil the pan once more and cook more pancakes in the same way until all the mixture has been used up, lowering the heat slightly if needed. 
  • Stack the pancakes on to plates, top with a little butter, extra blueberries and a drizzle of maple syrup or honey. 
Cook’s tip:
  • Fine cornmeal can be found in Indian supermarkets and some larger supermarkets, tapioca flour from your nearest health food shop.
This is a guest post from Seasonal Berries. No payment was received...


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20 Valentine Recipes To Try...


With Valentines day just around the corner, here is a few yummy treats to try out before the big day.
All pictures are clickable and will take you to the recipes >>>>



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Raspberry And White Chocolate Muffins...



Few combinations are loved as much as raspberries and white chocolate.

Makes 10

Preparation time: 20 minutes

Cooking time: 20 minutes




For the muffins
  • 300 g (11 oz) plain flour
  • 3 teaspoons baking powder
  • ½ teaspoon bicarbonate of soda
  • 100 g (4 oz) caster sugar
  • 75 g (3 oz.) butter, melted
  • 3 eggs
  • 150 g (5 oz.) natural fat free yogurt
  • 1 teaspoon vanilla essence
  • 175 g (6 oz.) raspberries
  • 100 g (4 oz.) white chocolate diced


To decorate
  • 50g (2 oz.) white chocolate, melted

Method~

  1. Line a 12 hole muffin tin with 10 muffin cases. 
  2. Mix the flour, baking powder, bicarbonate of soda and sugar together in a bowl.
  3. Fork the melted butter, eggs, yogurt and vanilla together in a second bowl until just mixed then add to the dry ingredients and fork together until just mixed. 
  4. Add the raspberries and diced chocolate, mix together briefly then spoon into muffin cases.
  5. Bake in a preheated oven set to 190°C (375°F) Gas Mark 5 for 15-20 minutes until well risen and golden. 
  6. Leave to cool for 10 minutes then loosen the edges of the cases with a round bladed knife, lift muffins out of the tin and cool on a wire rack.
  7. Decorate the muffins with melted chocolate drizzled from a spoon or piped from a paper piping bag with the tip snipped off – no need for a piping tube. 
  8. Leave to harden for 5-10 minutes before serving.

About this post -

This is a guest post.

No payment was received.

Recipe and photo credit by Seasonal Berries..


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Mini Raspberry And Chocolate Nests...


These are fun to make and decorate with small helpers. 

Perfect for a real tea time treat they can also be made into individual birthday cakes with the simple addition of a candle in the centre of each one.


Makes 12

Preparation time: 15 minutes

Cooking time: 12-15 minutes

Finishing time: 15 minutes

Ingredients 

  • Little oil for greasing
  • 25 g (1 oz) cocoa
  • 3 tablespoons boiling water
  • 175 g (6 oz) soft margarine
  • 175 g (6 oz) caster sugar
  • 150 g (5 oz) self-raising flour
  • Half teaspoon baking powder
  • 3 eggs


To finish

  • 300 ml (1/2 pint) double cream
  • 100 g (4 oz) white chocolate curls
  • 250 (9 oz) raspberries




Method

  • Preheat the oven to 180oC, 350oF, gas mark 4. 
  • Lightly brush the insides of a 12 section deep muffin tin with a little oil and line the base of each one with a circle of greaseproof or non-stick baking paper.
  • Put the cocoa into a small bowl, mix in the boiling water until a smooth paste then leave to cool.
  • Put the margarine, sugar, flour and baking powder into a mixing bowl, add the cocoa paste and the eggs and beat until smooth. 
  • Divide the mixture evenly between the sections of the muffin tin, smooth the tops level then bake for 12-15 minutes until well risen and the tops spring back when lightly pressed with a fingertip.
  • Leave for 5 minutes then loosen the edges with a knife, turn out on to a cooking rack and peel off the paper.
  • Whip the cream in the rinsed and dried mixing bowl until it forms soft swirls. 
  • Split the cakes in half then sandwich back together with cream, spreading the remainder on top.
  • Arrange the raspberries in the centre of each cake then sprinkle the chocolate curls around the edge to make a nest. 
  • Arrange on a plate to serve.

Tip

  • To make chocolate curls, unwrap a block of white chocolate and turn over so the underside is uppermost on a chopping board. 
  • Run a swivel bladed vegetable peeler along the edge to make curls. 
  • If the curls are very tiny, put the chocolate on a plate and microwave on full power for 10 seconds to soften the chocolate then try again. 
  • If it is still difficult microwave once more and then try.



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This is a guest post.

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Recipe and photo credit by Seasonal Berries..



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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 -

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Recipe and photo credit by Seasonal Berries..


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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.

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Recipe and photo credit by Seasonal Berries..

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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.

  


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Recipe and photo credit by Seasonal Berries..


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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 -

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Recipe and photo credit by Seasonal Berries..



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