Hi and welcome to my blog Clairejustine

Fashion and lifestyle from a mum of 4 from Nottinghamshire.

Showing posts with label Strawberrys. Show all posts
Showing posts with label Strawberrys. Show all posts

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


Monday, 11 November 2013

Dainty Delights Review...

My second born sons birthday is in a fortnights time so our cake making winter fun usually starts then, carries on throughout Christmas and finishes in the New Year, (or at least I try to ease off then!) We always try new recipes which we have found throughout the year. Hoping to perfect them ready for Santa. We love to try out fun recipes, cake topping, new cooking trays or cookie cutters that we have spotted in the shops to see who can come up with the best looking cakes in the party season.

With that in mind I was delighted when asked to review the Dainty Delights cake maker and the Tiered cake maker. I really liked the tiered cake maker, it makes making cakes much more fun.


Would my cakes turn out as perfect as the cakes in the above pictures?

I was super excited to find out?

Drum roll please...Da Da


Makes 8 cakes in 4 to 5 minutes and oh so yummy.

This is my favourite cake maker, I love this one. It is perfect for us and I know it is going to get lots of use over the next few weeks. Even my children were impressed with how nice they tasted and my daughter says- "They are so sweet, just like mummy!!"
Haha



About the Sweet Treats Dainty Delights Maker

Is so quick and easy to use, turning out 8 mouth-watering home-made dainty cakes in minutes. 

Simply pre heat your Dainty Delights Maker, pop your cake mixture into each mould, cook for 4-5 minutes and, hey presto, 8 delicious dainty delights ready to share.

Allow the cakes to cool before decorating with your choice of icings or creamy fillings. And don’t forget to experiment by adding different flavourings, or fruit, to your cake mixes too – in fact whatever your sweet tooth calls for! And if you’re looking for inspiration, why not start with some of the delicious recipes that come with the Dainty Delights Maker!

As with all Sweet Treats products the Dainty Delights Maker has non-stick coated plates to make baking and clean up easy and fun too.

Non stick cooking plates

Recipe Book

Makes 8 individual cakes

Bakes faster than your oven

Power & Reday to Cook Neon Indicators

Dainty Delights Maker RRP £29.99


The cakes I made was the recipe from the Dainty Delights makers booklet-

Makes 24

Victoria's Surprise

  • 200g Unsalted butter, softened 
  • 200g Caster sugar
  • 4 eggs
  • 200g Self raising flour
  • A few drops of vanilla extracts
  • 2 Tablespoons skimmed milk
Few tablespoons of icing sugar for dusting
punnet of strawberries

Great on there own, with melted chocolate, Ice cream or as we did all 3

Method
  • Cream the butter and sugar together with a hand mixer until light and fluffy.
  • Add the eggs one at a time until fully incorporated.
  • Add the flour, Vanilla and milk and mix again until combined.
  • Pre-heat the Dainty Delight maker and add enough mixture to almost fill the moulds.
  • Spreading it slightly to fill the moulds.
  • Bake for 4-5 minutes until golden brown.
  • Remove from the until and allow to cool.
  • Repeat until all the mixture has been use ( 2 more times on this recipe )
  • Leave all cakes to cool.
  • Sprinkle with icing sugar and place fresh fruit on plate.
About this review-

I got sent this cake maker to try out and review. I was not paid for this post and all thoughts are my own honest opinion .

Tuesday, 13 August 2013

I Heart Cake, Hearty Slice Challenge...


Last week I was invited to take part in a fun baking challenge from find me a gift, to review one of these lovely Heart Cake Mould. Also I get to enter my cake creation into the draw, which one blogger will win a bundle of kitchen goodies worth £100.

I loved using the cake mould it is very sweet, I love how each piece cuts into hearts. When you have finished making your cakes you cut your slices in to large heart shapes which is great for yourself or to share with your loved ones.

The mould is very good quality, microwave, oven, freezer and dish washer safe and very easy to get your cake out of, all in one piece.

I made a strawberries and cream marble sponge cake and it tasted amazing, so much so it did not last 2 minutes, everyone loved it.


Serves 6 large hearts

Ingredients

  • 250g Margarine
  • 250g Caster sugar
  • 350g Self raising flour
  • 1 Teaspoon vanilla extract
  • 3 Medium eggs
  • 180ml Skimmed milk
  • 2 Table spoons cocoa powder

Topping

  • 200ml Double cream
  • 400g strawberries, washed hulled and half, few quartered
  • 1 Teaspoon cocoa powder

You will need

  • I heart cake mould

Method

  • Pre heat oven to 180c ( 170c fan )
  • Place the margarine, vanilla extract, and caster sugar in a bowl and whisk with and electric whisk until smooth.
  • Add a egg and a little sieved flour one at a time, then mix flour and milk together until light and fluffy.
  • Share the mixture into 2 bowls, add the cocoa powder to one bowl and mix together with a wooden spoon.
  • Spoon mixture into mould one spoonful then another to separate the colours.
  • Bake in over for 55-60 minutes
  • Leave to cool for 5-10 minutes then turn out to cool completely.
  • When cool place back in mould.
  • Whisk the double cream till double in size.
  • Place on to the cake top.
  • Place the chopped strawberries on top of the cream.
  • Sieve a little cocoa powder over the cake.



So so yummy, I can not wait to make another

You can also find every ones entry on Twitter by using the hastag #HeartySlice

How sweet is this mould? perfect for anytime of the year, sharing your hearts...

Heart mould £14.99 from find me a gift

About this review-

I got sent a cake mould to review and make a cake to enter into the competition. I was not paid for this post and all thoughts are my own honest opinion .

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


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



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


Saturday, 2 February 2013

Valentine Strawberries On A Heart Of Krispy Cake...

Made these with the children and they loved them.

As soon as they were set and ready to eat, they disappeared!!

Time to make some more!!



















Ingredients
  • 10 Small strawberries or 5 large cut in half
  • 150g Dark cooking chocolate
  • 20g Rice krispies

You will also need

  • 10 Holed deep silicon heart ice cube tray
  • Grease proof paper


Method

  • Wash, dry and cut (if large) the strawberries leaving the green stalks on for decoration.
  • In a heat proof bowl place the cooking chocolate that has been broken up into pieces.
  • Place the bowl over a pan of simmering pre boiled water.
  • Stir until the chocolate has melted grab the stalks of the strawberries, dip them into the chocolate and place on some grease proof paper.
  • Remove the bowl from the pan and quickly stir in the rice krispys.
  • Place spoonfuls of the chocolate krispy into the heart tray and press them down.
  • Place a strawberry into the centre of the hearts gently pressing them into them so when the chocolate drys it will hold them in place.
  • Leave to cool then set in fridge

Tip-

  • Once the chocolate has melted do everything quickly before it sets!!

Yuuuummmmmmmyyyyy!!!!!


Sunday, 27 January 2013

Ruby Fruit Refresher...



Serves 4

Preparation time: 15 minutes

Ingredients

  • 225 g (8 oz) strawberries
  • 175 g (6 oz) raspberries
  • 225 g (8 oz) blueberries
  • Grated rind and juice of 1 lime
  • 4 teaspoons runny honey
  • 250 g (9 oz) natural yogurt
  • Small bunch of fresh mint


Method

  • Slice or quarter the strawberries depending on their size then put them into a serving bowl with the other berries.
  • Add the lime rind and juice and 2 teaspoons of the honey then gently mix together with a spoon.
  • Put the yogurt into a smaller bowl then stir in the rest of the honey.
  • Snip some of the mint into pieces with scissors to give about 3 tablespoons, add to the yogurt and mix together.
  • Sprinkle the berries with a few tiny mint leaves and serve topped with spoonfuls of the minted yogurt.

Tip

  • For a refreshing smoothie, put the berries into a liquidiser goblet with the yogurt, honey and mint, blitz until smooth then adjust the consistency with apple juice to taste.

About this post -

Recipe and photo credit by Seasonal Berries


Friday, 25 January 2013

Blueberries And Strawberries Thick Milkshake...


Created this smoothies/milkshake the other day and it tastes great...

Made it with some big juicy strawberries and lots of yummy blueberries...

Not sure what exercise I will manage to fit in today as the 2 youngest children are of for an inset day, or as my daughter calls it a "ladybird day" as she thinks its an insect day.

Hope the snow's stays away as it has been on the weather forecast 5 inch's today, best not as the children want to go swimming!!


Serves 1

Ingredients

  • 100g Strawberries
  • 100g Blueberries
  • 200ml Semi skimmed milk

Method

  • Wash the fruit and if big strawberries chop in half
  • Place all ingredients in a smoothie maker or blender
  • Place settings on mix for 30 seconds and smooth for 30 seconds
  • Serve straight away


Enjoy!!


Wednesday, 1 August 2012

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


Ingredients

  • 1.5kg/3 lb 2oz strawberries, hulled and halved or quartered depending on size
  • 3 tablespoons freshly squeezed lemon juice, about 1 ½ lemons
  • 1.5kg/3 lb 2oz preserving sugar with pectin
  • 15g/ ½ oz butter

Method

  • Wash jam jars and place upside down in the oven at 100c to dry thoroughly. 
  • Place a small plate in the fridge for testing the jam later.
  • Hull the strawberries and add half to a preserving pan and crush them roughly with a potato masher; add the rest of the fruit, the sugar and the lemon juice. 
  • Stir all the ingredients together well off the heat.
  • Place the pan on the element and stir over a low heat until sugar has dissolved.
  • You’ll know it’s dissolved as you won’t be able to hear the sugar scraping on the pan.
  • Add the butter, which will help disperse any foam which is a natural part of jam making. 
  • The butter helps minimise this, and disperses any foam back into the jam.
  • Bring to a rapid, rolling boil for four minutes. 
  • Don’t be afraid of the rolling boil, this is crucial to producing a jam that will set.
  • Spoon a little jam on to a chilled saucer, as soon as it is cool, run a finger through the jam so that the saucer is visible, if the finger line remains the jam and the jam wrinkles it is ready, if not boil a little longer and try again.
  • Ladle into the hot jars and fill until almost full to allow for shrinkage as the jam cools

Tips

  • If you’re sealing the traditional way, cover the surface of each jar with a waxed disc, with the shiny side downwards. 
  • Rinse a cellophane circle with a little water then put wetted side uppermost over the top of the jar and secure with an elastic band or add a screw topped lid



Recipe and photo credit by Seasonal Berries

Monday, 9 July 2012

Sunday, 3 June 2012

Will Torrent’s Royal Jubilee Trifle...


Fancy a trifle to celebrate in style?



Ingredients: (makes 6 servings)


1 small Madeira cake

1 punnet fresh raspberries

1 punnet fresh blackberries

1 punnet fresh strawberries

1 punnet fresh blueberries

1 punnet frozen berries

20ml port

25g sugar

2 leaves of gelatine

250g white chocolate

500g fresh custard

2 tsp Nielsen-Massey Vanilla Bean Paste

200g Billington’s Golden Caster Sugar

50ml water

6 egg whites

Popping candy/ chocolate covered space dust (optional)

Method:

Begin by slicing the Madeira cake and then using a round cutter, cut discs, placing them in the bottom of a large serving glass bowl.

Carefully place some fruit on top of the sponge pushing the fruit to the sides so that you can see them through the glass.

In a saucepan, bring to the boil the port, sugar and frozen berries, whilst soaking the gelatine in cold water in a separate bowl.

Once the port, sugar and berry mixture has boiled, leave to send through a sieve over a bowl, leaving you with a glossy berry syrup.

Reheat the syrup gently to melt the gelatine in to.

Using a spoon, scoop the berry syrup with gelatine into the glass bowl, pouring over the fresh fruit. Place into the fridge to set (for a few hours).

To make the white chocolate custard, melt the chocolate in a bowl over a pan of simmering water.

Gently fold the custard into the melted chocolate adding a teaspoon of Nielsen- Massey Vanilla Bean Paste.

Spoon the custard over the set jelly and then place in the fridge to set (whilst you make the meringue).

To make the meringue, begin by whisking the egg whites on a medium to high speed.

Place the water and sugar in a sauce pan and using a thermometer heat till it reaches 121ºC. Carefully add the sugar syrup to the egg whites, in a steady stream, whilst they continue to beat and keep whisking till the sides of the bowl cools.

Once the meringue has cooled, you should be left with a tight, very glossy meringue

Take the dessert out of the fridge and sprinkle with the chocolate covered space dust

Place the meringue into a piping bag with a plain nozzle.

Pipe bulbs of the glossy meringue on top of the custard/space dust.


Using a blowtorch, flame the meringue to create a lovely caramelised texture and flavour.

Decorate with some of the remaining fresh fruit and enjoy.

Credits : Baking Mad

Saturday, 2 June 2012

A Jubilee Sponge Fit For The Queen...



 
BART’S JUBILEE SPONGE

Serves 10

Ingredients

½ tsp Bart Bristol Blend Five Peppercorns
½ tsp Bart Ground Cinnamon
1 tsp Bart Ground Ginger
¼ tsp Bart Ground Nutmeg
2 tsp Bart Mint (Freeze Dried)
250g self-raising flour
¼ tsp salt
250g margarine or butter
250g Bart Vanilla Sugar
4 eggs, beaten


For the filling and topping

250g cream cheese
150ml double cream
100g icing sugar
250g strawberries, quartered
200g blueberries


Method


Grease and line 2 20 cm round sandwich tins. Preheat the oven to 180°C/Gas 4.

Cream together the margarine and vanilla sugar until light and creamy.

Mix all the dry ingredients together and slowly add to the mixture, along with the eggs.

Divide the mixture between the two prepared tins and smooth the tops. Bake in the oven for 20-25 minutes until well-risen and golden brown and a skewer inserted in the centre comes out clean.

Leave to cool in the tins for 10 minutes then turn out onto wire racks to cool completely.

When completely cool, cut each cake in half horizontally so you have four thin cakes.

To make the filling, beat together the cream cheese, cream and icing sugar until thick and smooth.

Spread the cream on top of one cake layer and scatter over one quarter of the strawberries and blueberries. Top with another cake and repeat.


Credit Bart Ingredients

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 8

Preparation time: 30 minutes

Cooking time: 5 minutes

Freezing time: 6-7 hours

You will need

4 egg yolks

100g/4oz caster sugar

1 teaspoon cornflour

300 ml/ ½ pint full fat milk

1 teaspoon vanilla essence

500g/1lb 2 oz fresh strawberries, hulled

300ml/ ½ pint whipping cream

8 waffle cones

50g/2oz white chocolate

50g/2 oz pistachio nuts, roughly chopped

50g/2oz dark chocolate

Method

Whisk the egg yolks with the sugar and cornflour until thick and pale. Pour the milk into a medium saucepan and bring just to the boil. Gradually whisk into the egg yolk mixture until smooth then return to the pan. Cook over a low heat, stirring until the custard thickens and just coats the back of the wooden spoon. Be careful not to overheat or the custard will curdle.

Stir in the vanilla essence then sprinkle the surface of the custard with a little sugar or a piece of crumpled and dampened greaseproof paper to stop a skin forming; then leave to cool.

Puree the strawberries in a food processor or liquidiser, in batches if needed, until smooth. Press through a sieve into a bowl, discarding the seeds.

Whip the cream until it resembles thick batter then mix with the custard. Fold in the strawberry puree. Pour into a freezer proof container and freeze for 6-7 hours until firm enough to scoop, beating two or three times with a fork to break up the ice crystals.

For the cones; break the white chocolate into pieces and melt in a small bowl set over a small saucepan of gently simmering water. Put the nuts on to a small plate. Dip the tips of four of the cones into the melted chocolate then the nuts. Stand upright in a glass bowl to set. Melt the dark chocolate in the same way then dip in the nuts and leave to set.

When ready to serve, allow the ice cream to soften at room temperature and scoop into the cones.

Tip: If you have an electric ice cream machine, there is no need to whip the cream first just mix with the cooled custard and strawberry puree and pour straight into the pre-cooled machine. Churn for about 30-40 minutes or until firm enough to scoop, or transfer to a plastic container and freeze until required.


If you’re short of time, then use 400g/14oz of readymade luxury chilled vanilla custard from the supermarket.

Credits : Seasonal Berries

Monday, 21 May 2012

Union Jack Jubilee Cake : Creative Mondays Blog Hop....

Hello and welcome to Creative Mondays hosted by Clairejustineoxox and Judyh-jsThoughts where you can link up all your creative post each week....

What have you all been up to this week?


This Week I'm sharing this amazing cake from my guest post friends at  Seasonal Berries this cake looks amazing and a must for anyone having a party fot the Diamond Jubilee...

Serves 18

Preparation time: 25 minutes

Cooking time: 40-45 minutes

To decorate: 40 minutes

 What you need

  • 350 g (12 oz) soft margarine
  • 350 g (12 oz) caster sugar
  • 450 g (1 lb) self-raising flour
  • 1 and a 1/2 teaspoons baking powder
  • 6 medium eggs, beaten
  • Grated rind 2 lemons
  • Juice of 1 lemon
  • Red and blue paste food colouring, optional


To decorate 

  • 350 g (12 oz) butter, at room temperature
  • 675 g (11/2 lb) icing sugar, plus a little extra, no need to sift
  • Juice of 1 lemon
  • 200 g (7 oz) white ready to roll icing
  • 250 g (9 oz) blueberries
  • 150 g (5 oz) raspberries
  • 225 g (8 oz) baby strawberries with green hulls still on


 Method

  • Preheat the oven to 180oC/fan 160oC/Gas Mark 4. 
  • Line the base and sides of a 30 x 20 x 5 cm/12 x 8 x 2 inch rectangular cake tin (or roasting tin with the same base measurement) with a large piece of non-stick baking paper, snip diagonally into the corners then press the paper into the tin so that the base and sides are lined and the paper stands a little above the top of the tin sides.
  • Cream the soft margarine and sugar together in a bowl or food processor until light and fluffy. 
  • Mix the flour and baking powder together then gradually mix in alternate spoonfuls of egg then flour until both have all been added and the mixture is smooth.
  • Stir in the lemon rind and lemon juice until the mixture is a soft dropping consistency. 
  • Spoon the cake mixture into the lined tin, or for a patriotic red, white and blue marble cake, spoon half the cake mixture into the lined tin. 
  • Then divide the remaining cake mixture between two bowls, colour one half red, the remainder blue.
  • Add spoonfuls of the coloured mixtures to the lined tin then swirl together with a small knife.
  • Bake for 40-45 minutes until the cake is well risen, golden brown and a skewer comes out cleanly when inserted into the centre of the cake. 
  • Leave to cool for a few minutes then invert the cake on to a wire rack, remove the tin and leave to cool.

To make the buttercream 

  • Beat the butter and one third of the icing sugar together in a bowl or food processor until smooth.
  •  Gradually beat in the remaining icing sugar and lemon juice until light and fluffy. 
  • Cover and keep at room temperature until ready to use.
  • Peel the paper off the cake, turn the cake over and trim the top level if needed. 
  • Cut in half then sandwich back together with a thin layer of buttercream. 
  • Put top down on a large plate, tray or cake board.
  • Spread a very thin layer of buttercream over the outside of the cake to stick the crumbs in place then spread a thicker layer all over the cake and smooth with a palette knife, reserving a couple of tablespoons for piping later.
  • Knead the ready to roll icing to soften then roll out half into a long strip on a work surface lightly dusted with sifted icing sugar. 
  • Trim to make 2, 4 cm (11/2 inch) wide strips long enough to make a cross over the centre of the cake then trim the ends level with the edges of the cake. 
  • Mix the trimmings with the remaining icing then roll out and cut two long strips about 2.5 cm (1 inches) wide and long enough to go diagonally from corner to corner of the cake, trimming the strips to sit flush with the wider white cross.
  • Arrange the blueberries between the strips of white ready to roll icing. Spoon the remaining buttercream into a paper or plastic piping bag, snip off the tip then pipe dots on to the diagonal white strips and arrange the raspberries in lines on top. 
  • Add dots of icing over the central cross and stick the whole strawberries in place.
  • Chill in the fridge until ready to serve.

Tip

  • To help you get ahead, the undecorated cake can be frozen wrapped in foil, take out the morning of the party and allow to defrost at room temperature for 3-4 hours.



Saturday, 19 May 2012

Strawberryade....



Refreshingly simple and easy to make.

Makes 1 litre (13/4 pints)

Preparation time: 10 minutes

Chilling time: overnight

What you need

  • 250 g (9 oz) strawberries, hulled
  • 3 lemons, scrubbed
  • 75 g (3 oz) caster sugar
  • 750 ml (11/4 pints) boiling water

Method

  • Crush the strawberries roughly with a potato masher or handheld wand mixer in a bowl. 
  • Pare the rind thinly from half the lemons with a vegetable peeler making sure to leave as much white pith behind as possible or this will the make the strawberryade bitter. 
  • Halve and squeeze the juice from all the lemons then mix into the strawberries with the sugar.
  • Pour on the boiling water, stir well to mix then cover and leave to cool place. Transfer to the fridge overnight. 
  • Next day, strain if liked, and pour into a bottle, seal and chill in the fridge until needed. 
  • Use within 2 days. 
  • Serve undiluted with ice or mixed half and half with sparkling water for children.





Credits : Seasonal Berries


Thursday, 17 May 2012

Summer berry salad...


Light, tangy and a great alternative to the more usual mayo dressed chicken salads.

Serves 4-5

Preparation time: 20 minutes

Cooking time: 25 minutes

What you need

  • 4 chicken breasts about 150-175 g (5-6 oz) each
  • 1 tablespoon runny honey
  • 1 teaspoon Dijon mustard
  • 1 teaspoon multicoloured or black peppercorns, coarsely crushed
  • 2 tablespoons white wine vinegar
  • 4 tablespoons olive oil
  • Little salt
  • 150 g (5 oz) raspberries
  • 2 x 120g bags mixed salad leaves with red chard and beetroot strips
  • 3 tablespoons fresh chopped chives or parsley to decorate, optional


Method

  • Preheat the oven to 200oC/fan 180oC/Gas Mark 6. 
  • Line a roasting tin with foil and add the chicken breasts in a single layer then fold the edges of the foil up around the chicken to make a dish. 
  • Mix together the honey, mustard and peppercorns with 1 tablespoon of vinegar, 1 tablespoon of oil and a little salt then spread over the chicken, turning to coat both sides thinly.
  • Roast for about 25 minutes until golden brown and the juices run clear when chicken is pierced with a knife in the centre.
  • Crush half the raspberries with a fork then mix with the remaining vinegar and a little salt and pepper then whisk in the remaining oil. 
  • Sieve to discard the raspberry seeds. 
  • Add the salad leaves to a serving bowl, toss with the dressing then sprinkle with the remaining raspberries.
  • Cut the hot chicken into thin slices, toss through the salad, drizzle with the juices from the foil then sprinkle with the chopped herbs if using and serve immediately




Credits : Seasonal Berries


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