Raspberry Portuguese Tarts...

Deep filled vanilla custard tarts with buttery melt in the mouth pastry and dotted with juicy jewel like summery raspberries.
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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

  • 225g (8oz) strawberries, hulled
  • 100g (4oz) raspberries
  • 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
  • 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

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Blueberry Bread And Butter Pudding...

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

Serves 4

Preparation time: 20 minutes
Standing time: 20 minutes
Cooking time: 35 minutes

You will need
  • 8 slices white bread
  • 4 tbsp lemon curd
  • 150g (5oz) blueberries
  • 3 eggs
  • 150ml (1/4 pint) milk
  • 150ml (1/4 pint) double cream
  • 50g (2oz) caster sugar, plus a little extra for sprinkling
  • 25g (1oz) butter, melted
  • Preheat the oven to 180oC/350oF/Gas Mark 4. 
  • Spread half the bread slices with lemon curd then cover with the remaining slices.
  • Trim off the crusts then cut each sandwich into 8 cubes.
  • Add to a buttered shallow ovenproof dish that is about 1.2 litre (2 pints) and scatter with the blueberries.
  • Whisk the eggs, milk and cream with the sugar then pour over the bread and leave to soak for 20 minutes.
  • Drizzle with the melted butter and sprinkle with a little extra sugar and bake for 30-35 minutes until the bread is golden and the custard just set.
  • Scoop into bowls and serve warm with a drizzle of cream.

Recipe and photo credits- Seasonal Berries

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Chocolate Dipped Orange Biscuits...

By Rachel Allen

Makes 15–20 biscuits

92 calories/ 5.2g fat per portion

Rachel’s quote: ‘These shortbread biscuits are incredibly easy to make and you can cut them in to whatever shapes you’d like. I’ve taken the small extra step of dipping them in melted chocolate, they look lovely when set and the chocolate of course goes really well with the orange zest. Recipes with so few ingredients demand the very best quality produce and that’s why I use Kerrygold butter.’


  • 100g (3 ½ oz) Kerrygold butter, softened and diced, plus extra for greasing
  • 150g (5oz) plain flour, plus extra for dusting
  • 50g (2oz) caster sugar
  • 75g (2½ oz) dark chocolate, broken in to pieces
  • The grated zest of one orange


  1. Preheat the oven to 180°C/350°f/Gas mark 4.
  2. Grease a baking sheet with a little Kerrygold butter.
  3. Sift the flour into a large bowl and, using your fingertips, rub in the Kerrygold butter until the mixture resembles fine breadcrumbs. 
  4. Add the sugar and orange zest and bring the whole mixture together to form a stiff dough. 
  5. (Don’t be tempted to add any water.) 
  6. Alternatively, briefly mix the ingredients in a food processor until they come together.
  7. Transfer the dough to a lightly dusted worktop and roll out to about 5mm (1/4inch) thick. 
  8. Cut into rounds, fingers, squares or dinosaurs, then lift carefully on to the prepared baking sheet with a palette knife, spacing the biscuits evenly apart.
  9. Bake for 6–10 minutes or until pale golden, then remove from the oven and allow to cool on the baking sheet for a minute or so before transferring to a wire rack to cool down completely.
  10. Place the chocolate in a heatproof bowl over a saucepan of simmering water. When the chocolate has melted, dip the shortbread in about half way in to the chocolate, then allow any excess to drip off and place on a plate to cool and set.

Rachel’s Tip: If you want to mix things up with your biscuits you could always try using milk chocolate or white chocolate.

Guest post from Kerrygold

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Sweet Potato Sorbet...

  • 200g Sweet potato juice
  • 150g sugar
  • 200ml water
  • To obtain the sweet potato juice, peel some sweet potatoes and put through a juicer.
  • Place the sugar in a heavy base pan with the water and bring to the boil.
  • Remove from the heat and stir in the sweet potato juice
  • Leave to cool down before churning it in an ice cream machine.
  • For an “adult version” add a couple of shots of vodka before churning the sorbet.
  • Whilst you prepare the juice for the sorbet, do a little extra, add a couple of carrots and the juice of one orange for a thirst quenching drink.

Recipe and photo credits- Love Sweet Potatoes

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Creative Thursday....

This is the last ever Creative Thursday posted today and we will re-posted next Thursday lasting for 10 day though out the Christmas Holidays.

We love this hop so much we have decide to change it to Creative Mondays.Starting from Monday 2nd January 2012 each Monday the hop will be started and the linky will be open until Sunday night so you have all week to pop back and link up with us.

Hosted by Clairejustineoxox and Judy-H-JS Thoughts this is a hop to share fun thing's you have been doing and you can link as many posts as you like as long as it something creative.All welcome wishing everyone a Merry Christmas and we hope you will join us in the New Year....

This week I've been making Christmas Cupcakes....

  • 115g Butter at room Temperature
  • 115g Caster sugar
  • 115g Self raising flour
  • 2 Eggs
  • 1 Tablespoon milk
  • 2 Eggs
  • Few drops green food colouring
  • Few drops orange extracts

For icing
  • 200g Soft cheese spread
  • 300g Icing sugar
  • Half a teaspoon orange extract
  • 1 Tablespoon of milk
  • Few drops of green food colouring
  • Christmas sprinkles

  •  Pre-heat oven to 180c.
  • Place 12 muffin cases in a muffin backing tray.
  • Put the butter and sugar in a mixing bowl and beat until light and fluffy.
  • Add  a little flour then one egg at a time will a little flour added to each then mix the remaining flour in.
  • Add the milk food colouring and orange extracts.
  • Place the mixture into the muffin cases and cook for around 20  minutes until well risen.
  • Leave to cool completely.
  • Beat the cheese spread and the icing sugar together until all mixed in.
  • Add the milk, food colouring and orange extract and mix well.
  • Place in a icing bag and swirl around the buns.
  • Add sprinkles and place in refrigerator to set....
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The Max Christmas Pudding...

Whirlpool’s microwave recipe....

Here is a recipe for a delicious Christmas pudding packed with fruits and spices.

This version is slightly lighter than a traditional pudding – perfect if you haven’t much room left after the turkey. This recipe would normally steam for some hours, but in the Max microwave will cook for just 30 minutes. Think of all the energy saved!!


  • 150g currants
  • 150g raisins
  • 150g sultanas
  • 125g whole glace cherries
  • 25g glace ginger
  • 75g whole, blanched almonds
  • Zest of one lemon
  • Zest and juice of one orange
  • 150ml brandy (if you want to make this non-alcoholic, add 150ml more of fresh orange juice)
  • 150g dark brown soft sugar
  • 150g fresh white breadcrumbs
  • 100g self-raising flour
  • 1tsp mixed spice
  • 1tsp ground ginger
  • 1tsp ground nutmeg
  • 150g butter – at room temperature
  • 2 eggs, beaten


  1. 1. Mix all the fruit, nuts and zest together in a large bowl.
  2.  Add the brandy and the juice of the orange, cover and allow to soak overnight.
  3.  Place all the further ingredients into another bowl and beat together well for a few minutes. 
  4. Add all the fruit and any remaining liquid and fold together.
  5. Grease a 1.5 litre pudding basin with a little butter.
  6. Line the base of the pudding basin with a small round of greaseproof paper. 
  7. Spoon the mixture into the prepared bowl. 
  8.  Cover with cling film. 
  9.  Pierce the cling film four or five times with the point of a sharp knife.
  10.  Cook on Power level -350W for 30 minutes. 
  11.  Allow to rest for 10 minutes. 
  12. Add a sprig of holly to decorate. 
  • Serve with custard, cream, ice cream or brandy butter.

Guest Post Credits-  Whirlpool

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Trufas de chocolate y aceitunas españolas (Chocolate and Spanish olive truffles)

Preparation time: Approximately 6 hours

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Douwe Egberts Coffee Snow Balls...

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Douwe Egberts Coffee and Walnut Cake....

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Lemon Icing Cake...

Serves 8-10

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