Tuesday, 10 November 2015
Over on Tots 100 website they have teamed up with Clover and are running a fantastic competition to win £500 in supermarket vouchers. How amazing would this prize be!?! My 2 oldest sons will be home from Uni then and it would be unbelievable. Just before Christmas too. You can read all about the competition and enter it yourself here: Win with Tots 100 and Clover.
Today I am sharing my #NothingArtificial recipe with you and this is my entry into the competition. I have gone for a sweet treat. Most packaged up cakes you buy in the supermarket has something artificial in them to keep them fresh for longer. It amazes me how you can sometimes pick a box of muffins up and they have a sell buy date of 3 months on them. How fresh are these? Also brought a flapjack that had a years best before date of a year. Home made cakes and treats are much better for you.
Over the weekend I made this amazingly yummy Sweet And Sour Satsuma and kiwi Pie. The sweet is in the biscuit base and dark caramel filling and the sour is in the kiwi and lemon juice, they work great all together! Good thing about this recipe is you make it in 3 different stages as you need to wait for the base to set and caramel to cool before adding the cream. So if your short on time, you can make it throughout the day.
Wednesday, 22 October 2014
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.
Monday, 20 October 2014
Sunday, 17 November 2013
Monday, 8 July 2013
Thursday, 30 May 2013
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?
Saturday, 23 February 2013
This is a smoothie I made when we had some bad snow and did not have fresh fruit around the house so looking for bits in the cupboard to make my milkshake.
I made this peachy yogurt milkshake which tastes sweat, sour and very moreish all rolled into one!!
Tuesday, 22 January 2013
I made some flapjack for the children's pack lunches when we were snowed in...
Chocolate chips to make the children want to eat them with hidden raisins. Trouble is once they got made and seen, everybody grabbed them and they disappeared!!
Tuesday, 15 January 2013
Just made these quick, easy, sweet and tasty flapjack after my run in the snow today. Hard work running in the snow now the pavements have turned to ice, so off into the parks where it was deep snow for most of my run today...
Monday, 31 December 2012
Hello and welcome to Creative Mondays hosted by Clairejustineoxox and Judy-H-JS Thought where you can link up all your creative post each week.
Tuesday, 18 December 2012
Finding something we all love to eat with a bit of everyone's favourite ingredients inside. White chocolate check, caramel check, Christmas sprinkles check, biscuits check. I had to do most of the work due to very hot pans but my daughter helped with the important bit at the end sprinkles and tasting ....
Wednesday, 12 December 2012
Tuesday, 4 December 2012
Monday, 3 December 2012
Hello and welcome to Creative Mondays hosted by Clairejustineoxox and Judy-H-JS Thought where you can link up all your creative post each week....
Saturday, 1 December 2012
Friday, 30 November 2012
Thursday, 29 November 2012
A real show stopper of a dessert!
A delicious combination of light crisp meringue, fresh cream and lightly spiced nectarines with the sweet crunch of pecan praline.
This impressive festive dessert is the perfect centrepiece for your table. The sticky brown sugar meringue has a delicious caramel flavour which works really well with the sweet citrus and winter spices. The pecan praline gives extra crunch and another dimension to this show stopper of a dessert.
Thursday, 22 November 2012
Thursday, 15 November 2012
Retro favourite- This is a great dessert for a special dinner as it can be made early on in the day and left to set in the fridge. Just peel away the paper before you serve them. If you would like to decorate the soufflés, add a few tiny blackberries and mint leaves to the top or dust lightly with a little sifted icing sugar at the very last minute.
Saturday, 10 November 2012
Restaurant favourite. This restaurant classic is surprisingly easy to make and almost improves the longer that you chill it for. Just caramelise the sugary topping before you sit down to eat your main course.
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