Blog
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January 08, 2019
Apple and Blackberry Cake
Serves 16-20
Ingredients
- 300g IQF Blackberries defrosted
- 300g Bramley Apples Slices defrosted
- 175g butter,
- 300g plain flour
- 284ml whipping cream
- 225g golden caster sugar
- 3 eggs
Total time required: 1 hour 5 minutes
Preparation time: 15 minutes
Cooking time: 50 minutes
Method
- Turn on the oven to 200’C, gas 6. Grease roasting tin (30x20cm) with butter and set aside.
- Place cream and butter into a saucepan and bring to the boil, immediately take off the heat and set aside.
- Whisk sugar and eggs until they thicken and turn pale.
- Place the cooled butter/cream mixture into the eggs and fold in the flour to form a smooth mixture.
- Place b
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January 07, 2019
White Chocolate & Raspberry Cheesecake
Serves 8
- 500g British IQF Raspberries defrosted
- 150g crushed digestive biscuits
- 75g melted butter
- 400g white chocolate
- 65g butter
- 500g cream cheese
- 50g caster sugar
- 180ml whipping cream
Total time required: 30 minutes + chilling
Preparation time: 30 minutes
Method
- Mix together the crushed biscuits and melted butter. Press into a springform tin (approximately 23cm) base.
- Place the chocolate and butter into a heatproof bowl set over a pan of simmering water and melt, set aside to cool.
- In another bowl whisk together the cream cheese, sugar and whipping cream until you reach a smooth consistency.
- Stir the chocolate mixture
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January 07, 2019
Blackcurrant Cordial
Serves 8
Ingredients
- 400g British Blackcurrants defrosted
- 250g caster sugar
- 250ml water
- 1 lemon – zest and juice
Total time required: 30 minutes
Preparation time: 15 minutes
Cooking time: 15 minutes
Method
- Place the blackcurrants, sugar and water into a saucepan and heat until sugar is dissolved, stirring occasionally.
- Once sugar has dissolved bring the mixture to a gentle simmer, simmer for 5 minutes.
- Add the juice and skin of the lemon and bring the syrup back to a simmer for a further 5 minutes.
- Let the cordial cool and pass through a fine sieve.
- Pour the cordial into sterilised bottles, cool and keep refrigerated until needed.
- Serve diluted to taste with sparking w
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January 07, 2019
Blackcurrant Smoothie
Serves 1
Ingredients
- 200g British (Organic) Blackcurrants defrosted
- 1 small ripe banana
- 200ml apple juice
- 2 tbsp plain yoghurt
Total time required: 10 minutes
Preparation time: 10 minutes
Method
- Press the defrosted blackcurrants through a fine sieve to remove the pips and skin.
- Place the blackcurrant juice,banana, apple juice and yoghurt into a blender and whizz until smooth.
- Pour into a glass and serve.
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April 11, 2018
Rhubarb Chutney
Serves 8 - 12
Ingredients
- 600g frozen Rhubarb
- 500ml Cider Vinegar
- 200g Golden Caster Sugar
- 8 chopped dates
- 2 tsp grated ginger
- 2 cardamom pods
Total time required: 30 minutes
Preparation time: 5 minutes
Cooking time: 20 - 25 minutesMethod
- In a large saucepan heat the cider vinegar and caster sugar until the sugar has dissolved.
- Add rhubarb, dates, ginger and cardamom pods.
- Cook for 20 – 25 minutes or until the rhubarb has completely broken down and the liquid has reduced to a thick chutney. Season with salt.
The chutney will keep in a sterilised jar for three months in a cool dark place.
Delicious with cheese or as a condiment with curry.
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April 06, 2018
Raspberry Pavlova
Serves 6 - 8
Ingredients
For the meringue
- 4 egg whites
- 200g caster sugar
For the topping
- 250g British IQF Raspberries defrosted
- 250ml double cream
Total time required
Preparation time: 20 minutes
Cooking time: 1 to 1 ¼ hoursMethod
- Preheat oven to 180C/Gas 4.
- Line a baking tray with baking parchment.
- Beat the egg whites until satiny peaks form and then beat in the sugar a spoonful at a time until the meringue is stiff and shiny.
- Mound on to a baking sheet in a circle approximately 20cm in diameter - lift the edges with a spoon.
- Place in the centre of the oven, then immediately turn the temperature down to 150C/ gas mark 2. Cook for about 1
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April 06, 2018
Summer Fruit Pudding
Serves 8
Ingredients
- 330g British Summer Fruits
- 75ml Water
- 50g Sugar
- Thin slices of white bread, crusts removed.
You will also need a small pudding basin, lightly buttered.
Total time required: 30 minutes
Preparation time: 20 minutes
Cooking time: 3 hours (ideally overnight)Method
- Place the fruits, water and sugar in a saucepan and simmer until the sugar dissolved and the juices begin to run (roughly 3 – 5 minutes)
- Line the pudding basin with slices of bread, overlapping them and sealing well by pressing the edges together – ensuring there are no gaps.
- Pour in the fruit and juice, reserving some for decoration. Cover the pudding with another slice of bread. Place a small saucer (th
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April 06, 2018
Chuckleberry Fool
Serves 6
Ingredients
- 350g British Chuckleberries defrosted
- 1 teaspoon lemon juice
- 300ml double cream
- 175g caster sugar
Total time required: 25 minutes
Preparation time: 25 minutes
Method
- Add the chuckleberries and 3 teaspoons of water into a pan, and cook over a low heat until soft. Remove from the heat and add the sugar, mix until dissolved.
- Leave to cool then blend the mix. Sieve this to make a puree.
- Add the lemon juice and stir well.
- Whip the double cream using a hand whisk; it should have a stiff texture. Slowly fold the puree into the cream using a metal spoon.
- Serve into individual serving glasses and leave to set in the fridge.
Tip: you can freeze this
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April 06, 2018
Redcurrant Cheesecake
Serves 8
Ingredients
- 450g British Redcurrants defrosted
- 55g Butter
- 225g Digestive Biscuits
- 500g Cream Cheese
- 55g Caster Sugar
- 250ml Double Cream, whipped
Total time required: 30 minutes + refrigerating
Preparation time: 20 minutes
Cooking time: 10 minutesMethod
- Grease a round 9”/23cm spring form tin.
- Crush the digestive biscuits in a bowl using the end of a rolling pin until they are fine crumbs.
- In a saucepan melt the butter over a medium heat, add the crushed biscuits and mix together.
- Remove the biscuits from the heat and press them into the bottom of the tin using a metal spoon, put this in the fridge so it can harden.
- In a bowl mix the c
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April 06, 2018
Blueberry Muffins
Makes 12 Muffins
Ingredients
- 250g frozen British Blueberries
- 300g plain flour
- 225g sugar
- ¾ tsp salt
- 3 tsp baking powder
- 120ml vegetable oil
- 2 medium eggs
- 150ml milk
- 2 tsp vanilla extract
Total time required: 40 minutes
Preparation time: 20 minutes
Cooking time: 20 minutesMethod
- Preheat oven to 200C/400F/Gas 6
- Sift flour and combine with sugar, baking powder and salt. Mix thoroughly to ensure baking powder and salt are evenly dispersed.
- In a separate bowl mix vegetable oil, eggs, milk and vanilla extract. Whisk until combined.
- Add ‘wet’ mixture to ‘dry’ mixture and use a fork to combine. Do not over mix.
- Fold