Monday, 24 June 2013
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.
Preparation time: 35 minutes
Cooking time: 1¼ -1½ hours
225g (8oz) strawberries, hulled
100g (4oz) raspberries
2 egg whites
100g (4oz) caster sugar
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
Sunday, 11 November 2012
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.
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
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.
About this post- This is a free guest post by Seasonal Berries
Saturday, 29 September 2012
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
Preheat the oven to 180°C/350°f/Gas mark 4.
Grease a baking sheet with a little Kerrygold butter.
Sift the flour into a large bowl and, using your fingertips, rub in the Kerrygold butter until the mixture resembles fine breadcrumbs. Add the sugar and orange zest and bring the whole mixture together to form a stiff dough. (Don’t be tempted to add any water.) Alternatively, briefly mix the ingredients in a food processor until they come together.
Transfer the dough to a lightly dusted worktop and roll out to about 5mm (1/4inch) thick. 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.
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.
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.
About this post - this is a free guest post by-
Thursday, 26 April 2012
200g Sweet potato juice
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
Tips: 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
Guest post Credits- Love Sweet Potatoes
Thursday, 29 December 2011
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
- 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....
Tuesday, 13 December 2011
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!!
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. Mix all the fruit, nuts and zest together in a large bowl. Add the brandy and the juice of the orange, cover and allow to soak overnight.
2. Place all the further ingredients into another bowl and beat together well for a few minutes. Add all the fruit and any remaining liquid and fold together.
3. Grease a 1.5 litre pudding basin with a little butter. Line the base of the pudding basin with a small round of greaseproof paper. Spoon the mixture into the prepared bowl. Cover with cling film. Pierce the cling film four or five times with the point of a sharp knife.
4. Cook on Power level -350W for 30 minutes. Allow to rest for 10 minutes. Add a sprig of holly to decorate. Serve with custard, cream, ice cream or brandy butter.
Guest Post Credits- Whirlpool
Saturday, 10 December 2011
Preparation time: Approximately 6 hours
You will need:
150g double cream
220g of 70% dark chocolate
1 orange zest
50g of black pitted Spanish olives
40g of butter
Take 150g of black olives and blend them into a rough paste with a food processor.
Place a medium sized pot with the double cream over a low heat.
When this is almost at boiling point, turn off the heat and add the chopped dark chocolate, orange zest and the olive pate.
Mix the truffle mixture well with a spatula until you have a smooth texture.
The mix should still be warm, now add the chopped butter to give extra shine and silkiness to the truffles mix.
Cover the pot with cling film and cool down in the fridge for 5-7 hours for the mix to harden so that you can shape it into balls later on.
Once cool and hard, it’s time to make little balls with your hands, shape the mixture and then coat them with cocoa powder.
Tip: I recommend placing them back in the fridge to enjoy them cold, as they take longer to melt in your mouth!
Guest Post Credits- Omar Allibhoy for Olives from Spain Olives From Spain
Thursday, 8 December 2011
Makes 2 large ones or 3 smaller ones
Prep time 10 minutes
Cooking time 2-3 hours plus cooling
- 3 large egg whites,
- 175g equal quantities of caster sugar and icing sugar, sifted together
- pinch salt
- 1 tsp Douwe Egberts Pure Gold coffee, sifted finely using a tea strainer
- 1 tbsp chopped walnuts, (optional)
- In a grease free mixing bowl using an electric whisk whisk up the egg whites until the mixture stands in stiff glossy peaks.
- Gradually fold in the sugars and salt a table spoon at the time.
- Continue whisking until very stiff and shiny.
- Line a baking tray with parchment paper.
- Fold the coffee into the meringue to give a marbled effect, Using two spoons make either 2 or 3 even sized meringues and sprinkle over nuts if using.
- Bake in the oven 110C or gas mark 1/4 for 2- 3 hours until crisp and firm, (the longer you cook them the crispier they will be in the centre) but still white in colour.
- Cool on a tray.
- Peel off the parchment paper and serve, Store the cooked meringues in an air tight-box.
Recipe and photo credit by- Douwe Egberts
Tuesday, 6 December 2011
Prep time 30 minutes
Cooking time 20-25 minutes
- 225g unsalted butter
- 225g golden caster sugar
- 4 medium eggs, beaten
- 3 tbsp Douwe Egberts Pure Gold granules dissolved in 1 tbsp boiling water
- 225g self raising flour, sifted with 1 tsp baking powder
- 75g shelled walnut halves, chopped plus 8-10 walnut halves for decoration
For the coffee icing
- 200g icing sugar, sifted
- 200g unsalted butter
- 2 tbsp coffee Douwe Egberts Pure Gold dissolved in 2 tbsp hot water
- A little Demerara sugar, to decorate
- Preheat the oven to 180C/ Gas 4. Grease and base line 2 x 20cm sandwich tins with parchment.
- Cream the butter and sugar together with an electric whisk or wooden spoon until pale in colour, light and fluffy in texture.
- Slowly add the beaten egg beating well after each addition. If it curdles add 1-3 tbsp of the measured out flour.
- Fold in the remaining flour along with the dissolved coffee.
- Carefully fold in the nuts then divide the mixture between the two prepared times.
- Tap the cakes gently on the work surface to remove any air bubbles.
- Bake the cake in the oven for 20-25 minutes or until well risen and golden brown.
- Leave in the tins to cool a little before transferring to a cooling tray.
- Once cold remove the parchment paper.
- Meanwhile, make the filling by creaming the butter, coffee and icing sugar together in a bowl until soft.
- Place one cake onto a serving plate upside down.
- With a palette knife spread half the icing over it and put on the remaining top.
- Paddle the icing over the top and decorate with the walnut halves.
- Sprinkle on the Demerara sugar to give a sparkly effect...
About this post -
Recipe and photo credit by Douwe Egberts
Thursday, 17 March 2011
What you need
- 250g/9oz unsalted butter
- Plus extra for greasing
- 250g/9oz golden caster sugar
- 4 eggs, beaten
- 250g/9oz self raising flour
- Finely grated rind of 1 lemon
- 3 tbsp milk
- 140g/5oz unsalted butter
- 200g/7oz icing sugar
- 2 tbsp lemon juice
- 3 tbsp lemon curd
- Preheat the oven to 180 c/350 f/gas mark 4.
- Grease two 20-cm/8-inch sandwich tins and line the base with baking paper.
- Cream together the butter and caster sugar until fluffy in texture.
- One at a time gradually add the eggs,beating well after each one is added.
- Sift in the flour and fold in with a metal spoon.
- Fold in lemon rind and milk lightly and evenly.
- Spoon the mixture into the prepared tins and bake in the preheated oven for 25-30 minutes or until golden brown and springy to the touch.
- Leave the cakes to cool in the tins for 2-3mins,then turn out onto a wire rack to finish cooling.
For the butter icing
- Beat together the butter,icing sugar and lemon juice until smooth.
- Mix about 3 tablespoons of the butter cream with the lemon curd.
- Use the lemon curd mix spread all over one and sandwich the two cakes together.
- Spread the remaining butter icing over the top of the cake.
This is not my recipe all credits go to -
|Big Book Of Baking|