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Tag Archives: healthy
  • Posted on February 16, 2017

    'Treat don't Cheat' Beef and Oxtail Ragu

    It’s been so cold this week, all we want is some hearty, comforting food to keep us cosy, and this beef and oxtail ragù recipe ticks all the boxes. The rich sauce makes it a great winter warmer and serving it with spiralized sweet potato makes it the perfect guilt-free comfort food!

    beef ragu with spiralized sweet potato

    Beef and Oxtail Ragù with Spiralized Sweet Potato

     

    beef dripping, for cooking

    600 g/21 oz. oxtail (on the bone)

    600 g/21 oz. beef short rib arrowroot, to coat

    3 smoked garlic cloves, finely chopped

    2 carrots, finely diced

    1 large white onion, finely diced

    2 celery stalks/ribs, finely diced

    2 fresh rosemary sprigs

    2 bay leaves

    400 ml/1 ¾ cups chicken stock (or water)

    11/2 teaspoons wholegrain mustard

    3 tablespoons good-quality balsamic vinegar

    225 g/8 oz. baby plum tomatoes

    salt and black pepper, to season

    to serve

    2–3 large sweet potatoes

    chopped fresh parsley

    mixed green salad

    SERVES 4–6

     

    Set a large casserole dish over medium heat and add 1–2 tablespoons of beef dripping. Coat the meat in arrowroot and sprinkle with salt and pepper. Add the meat to the dish – any fatty bits need to take priority on the heat. Once the meat is coloured and sealed, remove from the pan.

    Put all the vegetables and herbs except the tomatoes in the dish and sauté for a few minutes. Return the meat to the pan, stir everything together, add the stock, mustard and balsamic, and cover with a lid. Simmer for 40 minutes.

    Remove the lid and stir everything together. Cover the dish with baking parchment, and simmer over low–medium heat for another 1–2 hours, stirring occasionally. If the ragù sauce is reducing too much, add a little water and put the lid over the baking parchment.

    Add the tomatoes for the last 30–40 minutes.

    The meat should fall apart and fall off the bone; the sauce should be reduced and thickened. Remove the bones from the dish and keep warm.

    Spiralize the sweet potato. Set a frying pan/skillet over medium heat and sauté the sweet potato with a little water for a few minutes until softened.

    Serve the sweet potato with the ragù, sprinkled with chopped fresh parsley, and a side salad.

     

    This recipe is from Perfectly Paleo by Rosa Rigby, available from Amazon UK and Amazon US, as well as other retailers and bookstores.

    Perfectly Paleo by Rosa Rigby

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    This post was posted in Featured, Featured, News, News, Recipes, Recipes, UK, What's new, What's new and was tagged with winter warmer, savoury, recipe for the weekend, paleo, healthy

  • Posted on February 9, 2017

    'Treat don't Cheat' free-from Pancakes

    Pancakes for breakfast is one of the great weekend treats we don’t want to miss out on! So whether you’re an early riser, or enjoying a lazy brunch, this recipe is a great indulgent yet healthy option. It is gluten-free as well as dairy-free and given a nutritional boost with the addition of protein powder, making these pancakes an ideal start to the day for runners and gym bunnies everywhere! Serve with your choice of fresh fruit or chocolate chips.

    dairy-free and gluten-free pancakes

    Free-from protein pancakes

     

    6 tablespoons gluten-free plain/ all-purpose flour of choice

    1 scoop of protein powder of choice

    ½  tablespoon xylitol or stevia, or other granulated sweetener

    ½  teaspoon baking powder

    a pinch of salt

    1 small banana

    1 tablespoon non-dairy milk of choice

    1 teaspoon vanilla extract

    ½  teaspoon coconut oil

    berries of choice and maple syrup, or dark/bittersweet chocolate chips, to serve

    MAKES 3–4

     

    In a bowl, combine the flour, protein powder, sweetener, baking powder and salt.

    Separately, mash the banana until no lumps remain, then add the milk and vanilla extract.

    Mix the wet ingredients into the bowl of dry ingredients until well combined.

    Melt the coconut oil in a frying pan over medium heat so that it coats the bottom of the pan. Spoon a quarter of the pancake batter at a time into the pan, then flip the pancake over when you see it start to bubble. Cook until golden underneath.

    Remove the pancake from the pan and keep it warm while you make the remaining pancakes with the rest of the batter.

    Serve with berries and a touch of maple syrup for a healthy option, or dark/ bittersweet chocolate chips for a treat.

     

    This recipe is from Pancakes and Waffles by Hannah Miles, available on Amazon UK and Amazon US as well as bookstores and other retailers.

    Pancake and Waffle recipe book by Hannah Miles

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    This post was posted in Featured, Featured, Recipes, Recipes, US, What's new, What's new and was tagged with brunch, recipe for the weekend, Gluten-free, pancakes, healthy, dairy-free, protein

  • Posted on February 2, 2017

    'Treat Don't Cheat' Paleo Pizza

    This February we want to prove that eating healthy doesn’t have to mean missing out on the foods you love. Our recipe inspiration for this month is all about those favourite foods but with a little twist, so you can treat without cheating! This week…pizza! This paleo pizza has a base packed with good carbs and protein from a mixture of flours and almonds and is topped with olive tapenade, chicken and sun-dried tomatoes.

    Paleo Pizza

     

    80 g/ ½ cup arrowroot

    130 g/1 cup tapioca flour

    190 g/2 cups ground almonds

    1 tablespoon mixed dried herbs (or dried oregano)

    1 garlic clove

    salt and black pepper, to season

    pizza sauce

    1 red (bell) pepper, chopped

    5 medium tomatoes, halved

    3 garlic cloves

    ½ – 1 tablespoon dried oregano

    tapenade

    70 g/ ¾ cup pitted/stoned black olives

    70 g/ ¾ cup pitted/stoned green olives

    1–2 tablespoons capers, squeezed of excess liquid

    juice of ½ lemon

    2 big handfuls of fresh basil

    70 ml/5 tablespoons extra virgin olive oil

    toppings

    1 cooked chicken breast, sliced

    a small handful of sun-dried tomatoes, chopped

    ¼ – ½ green or yellow courgette/zucchini, shaved

    a handful of rocket/arugula

    fresh basil leaves, torn

    1 teaspoon dried oregano

    2 baking sheets lined with

    baking parchment, 1 brushed with olive oil

    a high-powered blender (I use a NutriBullet)

    pizza stone (optional)

    MAKES 1 30-CM/12-INCH PIZZA

     

    Begin by preparing the sauce. Preheat the oven to 180°C (350°F) Gas 4.

    Put the red (bell) pepper, tomatoes and garlic on the prepared baking sheet without oil, sprinkle with the oregano and season with salt and pepper. Bake in the preheated oven for 20 minutes. Remove the roast vegetables from the oven and transfer to the high-powered blender and blitz to a smooth purée.

    Meanwhile make the pizza base. Mix all the dry ingredients together in a large mixing bowl. Add 170 ml/ ¾ cup of water and bring the dough together to form a ball and put on the prepared baking sheet.

    If you have a pizza stone put it in the oven to warm up. Roll the dough into a thin 30-cm/12-inch round on the oiled baking sheet. Then once the sauce ingredients are cooked turn the oven up to 200°C (400°F) Gas 6.

    Bake the base on the pizza stone by shooting it into the top of the oven from the baking sheet, or on the baking sheet, for 20 minutes, or until golden. Remove the base from the oven but keep the heat on at 180°C (350°F) Gas 4. Rub with a peeled garlic clove to infuse it with flavour.

     

    This recipe is from Perfectly Paleo by Rosa Rigby, available here.

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    This post was posted in Featured, Featured, Recipes, Recipes, UK, What's new, What's new and was tagged with savoury, recipe for the weekend, Pizza, paleo, healthy

  • Posted on January 12, 2017

    Vegan and Paleo friendly Vegetable Stir-Fry

    This fabulous vegetable stir-fry is a great, versatile dish, as you can easily mix and match your ingredients to suit everyone’s tastes. Packed full of colourful veg and served with a sweet and spicy sauce, this recipe is Vegan and Paleo friendly, but you could add king prawns or nuts for extra protein, or serve with noodles or rice on the side…it’s totally up to you!

    Vegetable Stir-Fry

    1 red and 1 green (bell) pepper, sliced into strips

    3 carrots, cut into ribbons

    150 g/5 oz. green beans, sliced

    100 g/5 oz. baby corn, roughly chopped (optional, omit if following strict Paleo diet)

    2 pak choi/bok choy, sliced lengthways

    coconut oil, for frying (optional)

    black sesame seeds, to garnish

    sesame oil, to drizzle

    stir-fry sauce

    ½ –1 teaspoon freshly grated ginger, to taste

    ½ –1 green chilli/chile, thinly sliced, to taste

    ½ red chilli/chile, thinly sliced

    1 garlic clove, finely chopped

    a small handful of jarred pea aubergines/eggplants, roughly chopped

    2 tablespoons pomegranate molasses

    2 tablespoons liquid coconut aminos

    freshly squeezed juice of 1 lime

    SERVES 4

    First prepare the stir-fry sauce. Mix all the ingredients together in a small bowl and set aside until ready to cook.

    The hard work in this dish is in the slicing of the vegetables. Prepare the ingredients as indicated, ensuring everything is sliced or chopped in a similar way to allow the ingredients to cook at the same time.

    Set a large wok or frying pan/skillet over high heat and add a little coconut oil or water. Add the vegetables and cook for 1–2 minutes until you have the desired crunch – I like my vegetables to be al dente but you can cook them for a little longer if you prefer.

    Tip half of the stir-fry sauce into the pan and toss to coat. Continue to cook for 1–2 minutes longer to release the flavours of the sauce into the dish, then remove the pan from the heat.

    Top the dish with black sesame seeds and drizzle with a little sesame oil. Serve immediately with the remaining stir-fry sauce on the side to pour over to taste.

    This recipe is from 'Perfectly Paleo' by Rosa Rigby, available here.

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    This post was posted in Featured, Featured, Recipes, Recipes, UK, What's new, What's new and was tagged with january, vegan, savoury, recipe for the weekend, vegetarian, paleo, healthy

  • Posted on January 5, 2017

    Chickpea and Vegetable Curry for Veganuary

    If you're trying out Veganuary this year (going Vegan for January!) and you need some inspiration then look no further! This curry is very simple to make and you can change any of the vegetables to suit availability. As with all curries this one can be made in advance and left overnight for the flavours to deepen and intensify. Perfect for warming up those cold January evenings.

    Chickpea and Vegetable Curry

    3 tablespoons of vegetable oil

    2 garlic cloves, crushed

    2 red onions, chopped

    4cm fresh ginger, peeled and finely chopped

    1 tablespoon curry powder

    2 teaspoons ground coriander

    ½ teaspoon fenugreek

    ½ teaspoon crushed dried chillies

    410g canned chopped tomatoes

    800g potatoes, cut into 2.5cm pieces

    1 cauliflower, cut into florets

    800g canned chickpeas, drained and rinsed

    500g spinach, chopped

    250g okra, halved lengthways

    SERVES 12

    Heat the oil in a large saucepan, add the garlic, onion and ginger and cook over low heat for 10 minutes until softened. Add the curry powder, coriander, fenugreek and dried chillies, mix well and cook for a further 4 minutes.

    Add the tomatoes and 100ml of water, then add the potatoes cauliflower and chickpeas. Mix well and simmer for about 15 minutes, stirring frequently.

    Add the spinach and okra, mix well and simmer for a further 5 minutes. You  may need a little extra water at this final stage.

    This recipe is taken from Easy Vegetarian, available here.

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    This post was posted in Featured, News, Recipes, What's new and was tagged with january, vegan, recipe for the weekend, vegetarian, healthy, curry

  • Posted on November 18, 2016

    Vegan Thanksgiving? No problem!

    Our colleagues in America are getting very excited for the holiday weekend, and here in the UK we’re getting excited because Thanksgiving means that Christmas is literally just around the corner! Today’s recipe is from our new book Perfectly Paleo by Rosa Rigby and would make a wonderful vegan main dish for the holiday period. We reckon it’s so tasty that if you make it for Thanksgiving everyone will be requesting it again for Christmas too!

    Winter Root Vegetable Gratin

    This is quite a hearty vegan meal, which is warming enough to serve straight from the pan and I actually really enjoy it served on its own or with some simple sautéed or steamed green veg on the side.

    1 tablespoon coconut butter

    1 heaped tablespoon each of chopped fresh parsley and rosemary

    leaves of 8 sprigs fresh thyme

    2 bay leaves

    2 celery stalks/ribs, finely diced

    1 onion, finely diced

    4–5 ladles Vegetable Stock

    250 g/9 oz. white turnip, thinly sliced

    250 g/9 oz. swede/rutabaga, peeled and thinly sliced

    250 g/9 oz. butternut squash, peeled and thinly sliced

    black pepper, to season

    toasted flaked/slivered

    almonds, to serve

    topping

    200 g/1¾ cup cashews, soaked in water

    ½ teaspoon salt

    freshly squeezed juice of ½ lemon

    ½ teaspoon mixed dried herbs (I use a dried Italian herb mix)

    a 1-litre/quart capacity casserole dish, greased with coconut butter

    a high-powered blender (I use a NutriBullet)

    SERVES 4–6

    Preheat the oven to 180°C (350°F) Gas 4.

    Put the coconut butter in a large saucepan over medium heat. Add the herbs, celery and onion, and sauté for a few minutes. Pour over the stock and cook for a little while longer.

    Layer the sliced root veg in the prepared casserole dish – I tend to mix and match the vegetables in a layer – and, between each layer, add a layer of the cooked onions and celery, removing the bay leaves. Pile the layers up high as the casserole shrinks as it cooks, season with black pepper and pour over the remaining stock – you may not need all the stock but there should be enough to steam through the veg, bearing in mind that it will evaporate during cooking.

    Put the dish on top of a baking sheet in case of spillages and bake in the preheated oven for 45 minutes, or until the veg is cooked.

    To make the topping, blend all the ingredients in a high-powered blender with 6 tablespoons of water. The mixture should be smooth. If it seems too thick add a little more water. It should have the consistency of a creamy white sauce or béchamel.

    Remove the casserole dish from the oven and spread the topping over the cooked vegetables. Return to the oven and bake for another 10 minutes, or until golden.

    Sprinkle with almonds immediately before serving.

    Perfectly Paleo by Rosa Rigby is available here. For more vegan recipes, click here.

    Enjoy!

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    This post was posted in Featured, Recipes, UK, What's new and was tagged with christmas, vegan, savoury, vegetables, recipe for the weekend, vegetarian, butternut squash, Thanksgiving, healthy, 2016

  • Posted on November 11, 2016

    Vegan Baking!

    As November is World Vegan Month, we’ve decided that all our new recipes on this little blog will be vegan-friendly. Since, it’s cold and dark outside, we’ve also decided that we’re going to spend the weekend baking, and we don’t anyone to miss out! So, because it’s Friday and we’re feeling generous, here’s not one but two vegan recipes from our new book Brownies, Blondies & Traybakes. Enjoy!

    Cocoa Energy Bars

    Energy and protein bars are everywhere you look and it’s easy to understand why. They are the perfect snack for when you’re on the go and need to curb hunger pangs. These are made with unsweetened cocoa powder for a chocolate fix and almonds for added protein.

    75 g/½ cup sliced dried figs

    150 g/1½ cup rolled oats

    35 g/¼ cup oat flour

    25 g/⅓ cup chopped almonds

    120 g/1½ cups crisped rice cereal

    50 g/⅓ cup dark/bittersweet chocolate chips

    3 tablespoons brown sugar

    4 tablespoons cocoa powder

    50 g/¼ cup almond butter

    60 ml/¼ cup coconut oil

    115 g/⅓ cup brown rice syrup

    80 ml/⅓ cup almond milk

    1 teaspoon vanilla extract

    an 18 x 28-cm/7 x 11-inch baking pan, greased and lined with baking parchment

    Makes 12

    Preheat the oven to 180°C (350°F) Gas 4.

    Pulse the figs and oats together in a food processor and transfer the mixture to a large mixing bowl. Add the flour, almonds, crisped rice cereal, chocolate chips, sugar and cocoa powder and mix well. Set aside.

    Melt the almond butter, coconut oil, rice syrup, almond milk and vanilla in a small pan set over a medium heat. Pour over the oat mixture and mix well so all the ingredients are well-coated.

    Pour the bar mixture into the prepared baking pan and bake in the preheated oven for 30 minutes. Remove from the oven and set aside to cool completely before cutting into equal bars.

    Ginger Cashew Granola Bars

    Shortcuts are always handy when cooking around a busy schedule. Because the granola is pre-made here, this tasty tray requires only assembly, and a bit of patience while the bars stick together!

    200 g/1¾ cups plain store-bought granola

    60 g/½ cup well-chopped cashews

    40 g/¼ cup well-chopped crystallized ginger

    80 g/1 cup crisped rice cereal

    50 g/¼ cup almond butter

    115 g/⅓ cup brown rice syrup

    1 tablespoon vegetable oil

    a 20-cm/8-inch square baking pan, greased and lined with baking parchment

    Makes 12

    Mix the granola, cashews, ginger and crisped rice cereal together in a large mixing bowl. Add the almond butter, rice syrup and oil and mix well so everything is well-coated.

    Press the sticky batter into the pan and put in the refrigerator to set for at least 3 hours. Remove and cut into bars before serving.

    Variation: Candied citrus peel is a great alternative to crystallized ginger in this recipe and gives the bars a tropical burst of tangy citrus flavour.

    Brownies, Blondies & Traybakes is available here.

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    This post was posted in Featured, News, Recipes, UK, What's new and was tagged with vegan, baking, chocolate, recipe for the weekend, vegetarian, quick, sweet, healthy, 2016

  • Posted on September 2, 2016

    As summer draws to a close...

    Kids are back to school next week, and with that, the summer is officially over. But we’re holding onto a little holiday spirit with today’s recipe from our book Flavours of Morocco. This delicious tagine will transport you to sun-soaked sands and crystal blue seas in no time at all…

    Monkfish Tagine With Preserved Lemon And Mint

    tajine bil samak

    The fresh fish tagines of the coastal areas are simply wonderful, redolent with spices and buttery sauces, often piquant with lemon and chillies/chiles and tempered with fresh herbs. Inland, fish tagines are prepared with freshwater fish, such as the local shad, and flavoured with the herbs of the region. The distinct Moroccan marinade, chermoula, is often employed in fish dishes as the flavours of chilli/chile, cumin and coriander/cilantro marry so well and complement the fish perfectly. Serve this tagine with chunks of fresh bread, or sautéed potatoes and a leafy green salad.

    2–3 tablespoons olive oil

    1 red onion, finely chopped

    2 carrots, finely chopped

    2 celery stalks/ribs, finely chopped

    1 preserved lemon, finely chopped

    1 x 400-g/14-oz. can of plum tomatoes with the juice

    300 ml/1¼ cups fish stock or water

    1 kg/2¼ lb. fresh monkfish tail, cut into large chunks

    a bunch of fresh mint leaves, finely shredded

    sea salt and freshly ground black pepper

    bread or sautéed potatoes, to serve

    For the chermoula:

    2–3 garlic cloves, chopped

    1 red chilli/chile, deseeded and chopped

    1 teaspoon sea salt

    a small bunch of fresh coriander/cilantro

    a pinch of saffron threads

    1–2 teaspoons ground cumin

    3–4 tablespoons olive oil

    freshly squeezed juice of 1 lemon

    Serves 4–6

    First make the chermoula. Using a mortar and pestle pound the garlic and chilli/chile with the salt to form a paste. Add the coriander/cilantro leaves and pound to a coarse paste. Beat in the saffron threads and cumin and bind well with the olive oil and lemon juice (you can whizz all the ingredients together in an electric blender, if you prefer). Reserve 2 teaspoons of the chermoula for cooking. Toss the monkfish in the remaining chermoula, cover and leave to marinate in the refrigerator for 1–2 hours.

    Heat the oil in the base of a tagine or a heavy-based casserole. Stir in the onion, carrots and celery and sauté for 2–3 minutes, until softened. Stir in half the preserved lemon, the reserved 2 teaspoons of chermoula and the tomatoes. Cook gently for about 10 minutes to reduce the liquid, then add the stock. Bring the liquid to the boil, cover the tagine, reduce the heat and simmer for 10–15 minutes.

    Add the monkfish to the tagine, cover with the lid and cook gently for 6–8 minutes, until the fish is cooked through. Season with salt and pepper, sprinkle with the remaining preserved lemon and the shredded mint and serve with chunks of fresh bread or sautéed potatoes and a leafy salad.

    Flavours of Morocco by Ghillie Başan is available here.

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    This post was posted in Featured, Recipes, UK, What's new and was tagged with fish, savoury, recipe for the weekend, Ghillie Basan, tomato, healthy, 2016, Flavours of Morocco

  • Posted on July 14, 2016

    Bastille Day recipe

    Brie de Meaux…Camembert…Roquefort…you can’t deny that the French do a good cheese! So, when thinking about what to cook for Bastille Day, we naturally turned to our new book, Cooking With Cheese. This salad is light,  yet flavoursome and makes use of ossau iraty – one of our favourite cheeses. And if you’re not sure what to drink, make sure you check out Isabelle Legeron’s French Natural Wine tips here.

    Ossau Iraty, Asparagus and Crouton Salad

    Ossau iraty is a French semi-hard sheep’s cheese with a nutty taste and creamy texture that complements the earthy beetroot/beets. Use Parmesan, Gruyère or Emmental, if you prefer.

    4 thick slices country-style bread, roughly torn into croutons

    3 tablespoons olive oil

    400 g/14 oz. asparagus spears, ends trimmed

    150 g/5 oz. mixed baby salad leaves

    4 raw chioggia or red beetroot/beets, cut into paper-thin round slices

    100 g/3½ oz. ossau iraty, thinly sliced into shavings

    Dressing

    6 tablespoons extra virgin olive oil

    freshly squeezed juice of ½ small lemon

    freshly squeezed juice of ½ small orange

    1 teaspoon Dijon mustard

    1 garlic clove, peeled and halved

    salt and freshly ground black pepper

    SERVES 4

    Preheat the oven to 200˚C (400˚F) Gas 6.

    While the oven is heating, put all the ingredients for the dressing in a small jar, season and shake until combined. Set aside.

    Put the croutons in a small food bag and add 2 tablespoons of the oil. Shake the bag until the croutons are coated in the oil. Spread the croutons out evenly in a large roasting pan and toast in the preheated oven for 15 minutes, turning once, until golden and crisp.

    Brush the remaining oil over the asparagus and season with salt and pepper. Arrange the asparagus in a separate roasting pan and roast, turning once, for 10 minutes until tender and just starting to colour.

    Meanwhile, arrange the salad leaves in four serving bowls. Top with the beetroot/beets and asparagus, then spoon enough of the dressing over to coat and toss gently until combined. Sprinkle the ossau iraty shavings and toasted croutons over before serving.

    Cooking With Cheese is available here.

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    This post was posted in Featured, News, Recipes, UK, What's new and was tagged with beetroot, salad, savoury, recipe for the weekend, cheese, vegetarian, quick, healthy, 2016

  • Posted on July 7, 2016

    Smoothie for the Summer

    We don’t know about you, but in the summer a breakfast of a big bowl of porridge, or even cereal doesn’t really appeal to us so we look to our books for some other options. This recipe from Hannah Miles’ Milkshake Bar is delicious at any time of day, but makes a refreshing and nutritious breakfast! Enjoy!

    Berry Smoothie

    Smoothies are popular yogurt-based drinks that are really refreshing. Made with frozen berries, which defrost as you blend, this drink has the perfect chill factor. You can use any combination of berries you like – strawberries, blueberries and raspberries are my favourites. Decorated with fresh fruit skewers, this cooling drink is perfect to serve when the sun shines.

    8–10 fresh berries of your choice (strawberries, blackberries and raspberries work well)

    2 tablespoons Berry Sauce (find the recipe in the book) or store-bought strawberry sauce

    300 ml/1¼ cups natural yogurt

    300 ml/1¼ cups milk, chilled

    150 g/1 cup fresh ripe strawberries

    250 g/2 cups frozen summer berries

    1 teaspoon vanilla extract

    1 tablespoon runny honey, or to taste

    2 wooden skewers

    a squeezy bottle or piping bag with a small round nozzle/tip

    2 soda glasses, chilled

    2 straws

    SERVES 2

    Thread several berries onto each of the skewers and store in the fridge until needed.

    Put two tablespoons of the berry sauce in a squeezy bottle or piping bag and pipe a spiral onto the inside of each glass.

    Put the yogurt and milk in a blender, add the strawberries, frozen berries, vanilla extract and honey and blitz until all the fruit is blended. If your blender is not strong enough to crush the frozen berries, allow them to soften at room temperature before adding. Pass the smoothie through a sieve/strainer to remove the seeds, then pour into the prepared glasses. Add a fruit skewer and straw to each glass and serve.

    TIP The sweetness may need to be adjusted depending on the sugar content of the berries. Add a little more honey if necessary.

    If you like this recipe, check out Milkshake Bar by Hannah Miles, which is available here.

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    This post was posted in Featured, Recipes, UK, What's new and was tagged with brunch, fruit, Hannah Miles, recipe for the weekend, smoothie, quick, sweet, healthy, 2016

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