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Tag Archives: sweet
  • Posted on December 20, 2016

    7 Recipes You Need To Cook This Christmas!

    To finish up our Christmas round-ups, we’re thinking Christmas Food today on the blog. From food for the main event to Boxing Day leftovers to New Year’s Eve nibbles, we’ve got recipes to take you right through the festive season. And if you’re still in need of some present inspiration, check out our Homemade Gifts Round-Up here.

    For the main event we obviously turn to Miranda Ballard and her Modern Meat Kitchen. Click here for her Roast Turkey recipe, and here for what you HAVE to do with your leftovers on Boxing Day.

    Just the words salmon caviar and canapé are enough to get us drooling! You can find the recipe here.

    Or how about Christmas dinner in a mouthful? Click here for the recipe.

    Tiny pizza anyone? You’ll find the recipe here.

    Brontë Aurell’s Ginger Biscuits & Glögg are so quick to make, they’re perfect to have a batch on hand for any unexpected guests this festive season. Click here for the video tutorial and recipe.

    And last, but very much not least, don’t forget Team TWISTED’s Camembert Hedgehog Bread for the ultimate in cheesey goodness – perfect for any party this festive season! Head here for the recipe.

    Happy eating!

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    This post was posted in Featured, News, News, Recipes, UK, What's new and was tagged with New Year, christmas, salmon, drinks, canapes, savoury, recipe for the weekend, cheese, sweet, 2016, turkey

  • Posted on November 22, 2016

    All the Thanksgiving recipes you'll need!

    Last week we shared a recipe from our new book Perfectly Paleo which we reckon would make any vegan’s heart sing this holiday weekend. This obviously got us thinking about holiday food more generally (festive family time and food being two of our favourite things!) So, we had a bit of a hunt through the RPS archives for some of our favourite Thanksgiving recipes. Whether you’re feeling a little under-prepared or are just on the hunt for that one last appetizer recipe, this round-up will see you right through!

    We’ll be starting things off with an appetizer of course.

    These Zucchini and Parmesan Crocchette will keep rumbling tummies at bay whilst kitchen hands are busy! Check out our video how-to here.

    For the main event, of course we turn to Modern Meat Kitchen – Miranda Ballard’s bible for all things carnivorous! Click here for the recipe, and here for Miranda’s tips for making the getting the best out of your turkey!

    For side dishes with attitude, we’re looking at At Home With Umami’s incredible cauliflower cheese (recipe here) and these spice-rubbed roasties (recipe here).

    Make sure you save room to finish things off with Hannah Miles’s Pumpkin Pie! Click here for the recipe.

    Happy Thanksgiving from all at RPS and CICO Books!

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    This post was posted in Featured, News, News, Recipes, UK, What's new and was tagged with savoury, Thanksgiving, sweet, pumpkin, 2016, turkey, roast

  • 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 29, 2016

    Tiramisu with a twist...

    Sometimes life calls for dessert, and sometimes it calls for Dessert with a Capital D. This is one such pud! Why do anything in half measures? Hannah Miles’ latest book, Layered Desserts is crammed with indulgent treats from all around the world, and each and every recipe would make a great dinner party ‘pièce de résistance’. So whether you’ve got the whole family round for Sunday lunch, or just a few friends over for an intimate supper, impress them with Hannah’s twist on an Italian classic…

    Or if peanut butter & jelly is more your thing, check out this decadent recipe tutorial on The Pantry's youtube channel.

    Toblerone Tiramisu

    While Italians will probably shudder at the thought of including Toblerone in their national dessert, I love the hints of almond and honey crunch that it adds. If you are short of time you can replace the Toblerone cupcakes with store-bought sponge fingers or trifle sponges instead for equally delicious results. I hope you enjoy my take on this classic layered dessert.

    FOR THE CUPCAKES:

    115 g/generous ½ cup caster/granulated sugar

    115 g/1 stick butter, softened

    2 UK large/US extra-large eggs

    100 g/¾ cup self-raising/self-rising flour

    30 g/⅓ cup unsweetened cocoa powder

    80 g/3 oz. Toblerone, chopped into chunks

    FOR THE CREAM:

    500 g/1 lb. 2 oz. mascarpone cheese

    500 ml/2 cups crème fraîche or sour cream

    3 tablespoons icing/confectioners’ sugar, sifted

    TO ASSEMBLE:

    2 tablespoons instant coffee powder

    150 ml/⅔ cup amaretto liqueur

    200 g/7 oz. Toblerone, chopped unsweetened cocoa powder, for dusting

    12-hole muffin pan, lined with cupcake cases

    large glass bowl

    SERVES 8–10

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

    Begin by making the cupcakes. Whisk together the sugar and butter until light and creamy. Add the eggs one at a time, whisking well after each addition. Sift in the flour and cocoa powder and fold gently to incorporate. Half fill each cupcake case with the cake mixture. Divide the chunks of Toblerone between the cupcakes, placing them in the centre of each case, and then cover with a spoonful of the remaining cake batter. Bake in the oven for 20–25 minutes until the cupcakes are firm to touch and spring back when pressed with a finger. Set aside to cool, then remove the cases.

    Dissolve the instant coffee in a shallow bowl with 250 ml/1 cup boiling water. Pour in the amaretto and leave to cool. While the coffee mixture is cooling, make the cream by whisking together the mascarpone, crème fraîche and icing/confectioners’ sugar in a large mixing bowl.

    Soak half of the cupcakes in the coffee mixture. It is best to do this one at a time as the cupcakes can become soggy if they are in the liquid too long. You want them to absorb some of the liquid but still retain their shape. Place half the cakes on the bottom of the trifle dish, pressing them down with a spoon so that the cupcakes make a layer over the bottom of the dish.

    To assemble, sprinkle over half the chopped Toblerone and dust with cocoa powder using a fine-mesh sieve/strainer. Spoon half the mascarpone mixture over the top and dust with another layer of sifted cocoa powder. Soak the remaining sponges, as before, in the coffee mixture and place on top of the cocoa layer. Cover with the remaining Toblerone and dust with another cocoa layer. Spoon in the remaining mascarpone mixture and spread out in an even layer and dust with more cocoa. Chill in the fridge, preferably overnight, to enable the flavours to develop. This dessert will store for up to 3 days in the refrigerator.

    Layered Desserts by Hannah Miles is available here.

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    This post was posted in Featured, Recipes, UK, What's new and was tagged with christmas, baking, Hannah Miles, coffee, chocolate, recipe for the weekend, sweet, 2016

  • Posted on September 15, 2016

    National Cupcake Week

    Next week is National Cupcake Week and we can’t wait. Make sure you’re following us on instagram where we’ll be sharing our #CupcakeoftheDay starting with this beauty from our new book, LOLA’s Cupcakes Forever. So, because we’re generous souls, and big fans of the cupcake, we suggest you start your week early and bake up a batch of these. Happy baking!

    Rainbow Swirl Cupcake

    These bright and cheerful rainbow cupcakes will bring a dose of fun to young and old alike. Our classic vanilla cupcake is transformed into a rainbow base and topped with a swirl of multi-coloured buttercream.

    200 g self-raising flour/1½ cups cake flour mixed with 3 teaspoons baking powder

    1 teaspoon baking powder

    175 g/1½ sticks butter

    250 g/1¼ cups caster/granulated sugar

    1½ teaspoons vanilla bean paste

    3 eggs

    175 ml/¾ cup sour cream

    ⅛ teaspoon each pink, blue and yellow food colouring pastes (or any other

    colours you like)

    BUTTERCREAM

    150 g/1¼ sticks butter

    1 teaspoon vanilla bean paste

    350 g/3 cups icing/confectioners’ sugar

    3–4 tablespoons full-fat/whole milk

    ⅛ teaspoon each pink, blue and yellow food colouring pastes

    TO DECORATE

    Coloured sprinkles

    muffin pan lined with 12 muffin cases

    piping/pastry bag fitted with a large star nozzle/tip

    MAKES 12

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

    Sift the flour and baking powder into a bowl and set aside.

    Place the butter and sugar into the bowl of a stand mixer fitted with a paddle attachment (or use a hand-held electric whisk), and beat the mixture at medium to high speed for 1–2 minutes, until light and fluffy. Occasionally stop to scrape down the sides of the bowl with a rubber spatula to make sure that all the butter and sugar is incorporated.

    Add the vanilla bean paste and mix. Mixing at low speed, add the eggs, one at a time, beating until incorporated.

    Slowly add the sifted dry ingredients, and mix, at low speed, until combined. Scrape down the sides of the bowl with a rubber spatula, and briefly beat at high speed until the mixture is smooth. Add the sour cream and mix until incorporated. Do not over-mix.

    Now for the fun part! Divide the mixture evenly between 3 bowls, and add one of the food colouring pastes to each bowl. Mix them all thoroughly until well blended.

    Take a teaspoonful of one batter and place into each muffin case.

    Repeat with the other colours, until all the batters have been used up.

    Now take a cocktail stick/toothpick (or use the end of a knife) and swirl the batters together slightly in a figure of eight.

    Bake in the preheated oven for 20–25 minutes, until well risen and a skewer inserted into the cakes comes out clean. Transfer to a wire rack to cool completely.

    To make the buttercream, place the butter into the bowl of a stand mixer fitted with a paddle attachment (or use a hand-held electric whisk), and beat until soft and fluffy. Add the vanilla bean paste and mix again, until combined. Sift in half of the icing/confectioners’ sugar and, mixing at low speed, mix until incorporated. Add the second half of the sugar, then beat slowly until all the sugar is incorporated. Add the milk, a tablespoonful at a time, mixing at medium speed, until the buttercream is light and fluffy. If the icing is too stiff, add a little more milk.

    Using the same technique as for the cake batter, divide the buttercream into three equal portions and colour each portion with one of the three food colouring pastes, mixing until blended.

    Spoon one of the buttercreams down one side of the piping/pastry bag leaving space near the nozzle/tip to add the other colours, if possible. Repeat with the second and third colours. You should have a full piping/pastry bag that will allow a little of each colour to be piped onto each cupcake, creating a rainbow effect.

    Pipe a swirl of buttercream onto each cupcake, and decorate with coloured sprinkles.

    LOLA's Cupcakes Foever by the LOLA's Bakers is available here. Happy Baking!

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    This post was posted in Featured, News, Recipes, UK, What's new and was tagged with baking, cupcakes, recipe for the weekend, sweet, cake, LOLA's cupcakes, 2016

  • Posted on September 8, 2016

    Success Cake!

    Today is the launch of the new book from London’s Scandinavian Kitchen and it’s a cracker! Brontë Aurell has gathered together everything you need to fika and inspire hygge in one handy book, and it’s all beautifully illustrated by Pete Cassidy’s gorgeous photography. To celebrate we wanted to share an appropriately titled recipe for you to try this weekend. Enjoy!

    Suksesskake SUCCESS CAKE

    Ah, how I love the names of cakes from Norway. Suksess means success, so this cake really does talk itself up a bit and sets expectations high! It does not disappoint. You may wonder where you might have tasted something like this before – the base and topping are very similar to that of the infamous Daim tart available in many supermarkets the world over (and in those big stores that also happen to sell Swedish bookcases). Add melted Daim and extra chocolate on top, and it all falls into place. This cake is wonderfully gluten-free, too.

    200 g/2 cups whole almonds

    160 g/1½ cups icing/confectioners’ sugar

    5 egg whites

    a pinch of salt

    TOPPING:

    5 egg yolks

    100 ml/⅓ cup plus 1 tablespoon whipping cream

    100 g/ ½ cup caster/granulated sugar

    150 g/1¼ sticks butter, cut into small pieces, at room temperature

    milk chocolate curls, to decorate

    2 x 20-cm round cake pans, greased and lined with baking parchment

    SERVES 8

    Preheat the oven to 160°C (325˚F) Gas 3.

    Roughly grind the almonds in a food processor, leaving a few chunkier pieces in there. Combine the ground almonds with the icing/confectioners’ sugar and set aside.

    In a stand mixer (or using a hand-held whisk), beat the egg whites with a pinch of salt until lightly stiff. Add the ground almond mixture and gently fold in until incorporated.

    Pour the mixture into the prepared pans and bake in the preheated oven for around 35–40 minutes or until light brown and a skewer inserted into the middle comes out clean. Turn out carefully onto a wire rack and leave to cool completely.

    Meanwhile, make the topping. Put the egg yolks, whipping cream and caster sugar into a saucepan over a low heat. Bring just to the boil, whisking constantly – as soon as you see the first bubble, quickly take the pan off the heat. To check the mixture is thick enough, dip a spoon in it, then run your finger through the back of the spoon; if the line stays, the mixture is ready.

    Leave the mixture to cool to room temperature. Then slowly beat in the room-temperature butter using a hand-held electric whisk, a little at a time, until you have a nice thick, glossy topping.

    Spread ⅔ of the topping mixture onto the first almond base, add the top layer of almond cake and spread the remaining topping on the top. Decorate with chocolate curls and serve chilled and sliced.

    ScandiKitchen: Fika & Hygge by Brontë Aurell is available here.

     

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    This post was posted in Featured, News, News, Recipes, UK, What's new and was tagged with baking, chocolate, Book Launch, recipe for the weekend, sweet, Scandinavian, 2016

  • Posted on August 18, 2016

    Recipe for the Weekend

    A combination of the recent warm weather and the arrival of a new book in the office has got us planning a weekend foraging trip. The Forager’s Kitchen by Fiona Bird is out now and the recipe we’ve shared today is a perfect pudding for any summer dinner party, but with Fiona’s suggestions for other berries and flavours, it will see you right through to Autumn too!

    Bilberry and Lime Posset

    In medieval times, a posset was a curdled wine but it is now associated with a syllabub pudding. This simple recipe could be adapted to elder or other wild blossom by infusing the blossoms in the cream at step 1. Elderflowers were traditionally added to a summer baby’s christening posset.

    What to forage and find:

    Generous 2 cups (500ml) heavy (double) cream

    ¾ cup (150g) superfine (caster) sugar

    Zest of 1 lime, plus extra to garnish

    Juice of 2 limes

    ¾ cup (100g) bilberries, washed and dried

    Makes 6–7 small pots

    What to do:

    Put the cream, sugar, and lime zest in a heavy-based saucepan, and cook over low heat until the sugar dissolves (3–4 minutes). Remove from the heat.

    Whisk the lime juice into the cream (it will thicken).

    Divide half of the bilberries between the pots and pour in half of the lime cream. Scatter most of the remaining bilberries on top of the cream (reserving 6–7 for decoration) and then divide the rest of the lime cream between the pots. Decorate each pot with a bilberry and lime zest.

    Leave to cool, and then refrigerate.

    Wild Notes

    Purée wild fruits and layer with the posset in a glass. You can use any soft wild fruit, or edible (and not protected) wildflowers in a posset.

    Try sweet violets: substitute the lime for the more traditional lemon, and swirl in some color with a splash of Sweet Violet Syrup. A dash of Honeysuckle Syrup, will sweeten a blackberry posset, or a drizzle of Pontack Sauce will spice it up.

    The Forager's Kitchen by Fiona Bird is available here.


    This post was posted in Featured, Recipes, UK, What's new and was tagged with Forager's Kitchen, Fiona Bird, recipe for the weekend, dessert, sweet, lime, 2016, foraging

  • Posted on August 17, 2016

    What to eat for the Olympics

    Last night we somehow found ourselves ensconced on the sofa, G&T in hand, saying things like “Excellent pike position there, shame about the rotation”. We were watching the Men’s 3m Springboard diving final and we are, of course, now experts. That’s the beauty of the Olympics. You get very caught up in sports that you had hitherto not even known existed and suddenly Jack Laugher’s silver medal seems like the most exciting thing all week.

    Speaking of medals, a flurry of Team GB successes over the last two days calls for something special and we think Will Torrent’s recipe for Pistachio and Strawberry Délices decorated with ACTUAL GOLD fits that bill nicely.

    How pretty are these? Head over to The Pantry’s YouTube channel to see a video of The Berkley's Head Pastry Chef, Mourad Khiat, building these beautiful cakes.

    It’s not all about Team GB though and we thought we’d share some Olympian recipes for the other nations topping the medal table.

    The United States are having a cracking Olympics – Simone Biles of their gymnastics team is our new hero – and we feel like it’s only right to honour such athletic skills with cheesey-goodness in the form of this Pimento Mac ‘n’ Cheese. Get the recipe here.

    Fold dim sum dumplings with the artfulness of 4½ somersaults in the tuck position (that’s Cao Yuan’s gold medal-winning dive for the uninitiated) with our video tutorial from Modern Dim Sum. Find it on YouTube here.

    Every Olympics viewing party needs snacks and with Russia and Italy doing so well, these two canapé recipes are topping our Must Cook list. Try Salmon Caviar Canapés from Mat Follas’ Fish (recipe here) and Courgette and Parmesan Crocchette, featured in Cicchetti by Liz Franklin (video tutorial here).  

    And last but not least, if you’d like to drink like a local head over here to find Mark Dredge’s top Brazilian Beers as featured in Craft Beer World. Cheers!

    We can’t wait to see what the last few days in Rio bring, but we’re sure we’ll be experts in a few more sports before next Monday’s closing ceremony!

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    This post was posted in Featured, News, News, Recipes, UK, Videos, What's new and was tagged with fish, canapes, savoury, event, italian, Will Torrent, vegetarian, snacks, photos, quick, sweet, Asian, Mat Follas, 2016, Loretta Liu

  • Posted on July 21, 2016

    Summer Holiday Baking

    Now that the summer holidays are finally here, we’re sure you’re looking for fun things to keep your kids occupied and our book My First Cupcake Decorating Book is packed with loads of ideas. Flicking through, we reached this particular recipe and were immediately transported to school holiday baking of our youth and we knew we had to share it! If butterfly cakes don’t take your fancy, how about these super fun Ice Cream cupcakes or Cheeky Monkey cupcakes which we shared with our MAKE youtube channel earlier this year?

    Butterfly Cakes

    A butterfly surprise! A slice of cake forms the butterfly wings and they hide a layer of gorgeous buttercream frosting.

    You will need:

    Vanilla cupcakes

    ¾ cup (175 g) unsalted butter, softened

    1 cup (175 g) superfine (caster) sugar

    3 eggs

    1 teaspoon vanilla extract

    1¾ cup (175 g) all-purpose (plain) flour

    3 teaspoons baking powder

    3 tablespoons milk

    Buttercream frosting

    1 stick (125 g) butter, softened

    1 tablespoon milk

    3 cups (375 g) confectioner’s (icing) sugar

    1 tsp vanilla extract

    sprinkles

    12-hole muffin pan, lined with paper cupcake cases

    Makes 12

    Ask an adult to turn the oven on to 350ºF (180ºC) Gas 4. Line the muffin pan with paper cupcake cases.

    Put the soft butter and sugar in a large mixing bowl and beat with a wooden spoon until the butter is soft, creamy, and pale (if an adult is helping, you could use an electric beater).

    Break the eggs into a small bowl. Beat the eggs with a fork until the yolks have broken up and the mixture is bit frothy.

    Add a little egg to the creamed butter mixture and beat with the wooden spoon until the egg is all blended in.

    Then add a little more egg and beat again. Add a small sprinkle of flour if the mixture looks as though it is starting to separate (becoming bitty rather than smooth). Keep adding the egg until it is all used up and scrape any mixture down from the sides with a spatula.

    Add the vanilla extract and stir it into the mixture.

    Sift the flour and baking powder together into a separate bowl.

    Add the flour to the mixture in two halves. Fold the first half gently into the mixture with a big metal spoon. Don’t beat or over-stir it—gentle folding traps air into the mixture and will make the cakes lovely and light. When this is mixed in, add the second half and do the same.

    Carefully spoon the cake mixture into the paper cases in the muffin pan. Put the same amount into each one, so they are about two-thirds full.

    Ask an adult to help you put the cakes in the oven and bake them for 15–20 minutes until they are risen and golden and the cakes are springy to touch.

    Ask an adult to help you take the pan out of the oven and let it cool a little. Then lift out the cakes and put them on a wire rack to cool down. While the cakes are cooling, make your buttercream frosting.

    Put the butter in a mixing bowl. Add the milk.

    Measure the confectioner’s (icing) sugar into another bowl. Place a strainer (sieve) over the butter bowl and sift a little of the sugar into the bowl.

    Remove the sieve and beat the mixture together. Then sift in a little more sugar and beat again. Keep going until all the sugar has been mixed in and the frosting is light, fluffy, and smooth.

    Add the vanilla extract and stir it in evenly. If you would like to color your frosting, add a little food coloring paste or a couple of drops of liquid food coloring to the mix and stir it in well to get an even color.

    When the cakes are cool, slice a small disc off the top of each (just the top point—don’t cut right to the edge of the cake). Cut this disc in half and put the halves to one side.

    Cover the circle you have left on the cake with a blob of buttercream frosting.

    Push the two halves of cake into the frosting to form the wings of a butterfly. Decorate with sprinkles.

    Eat!

    My First Cupcake Decorating Book is available here. Don’t miss a video by subscribing to MAKE on Youtube here!

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    This post was posted in Featured, News, Recipes, UK, What's new and was tagged with baking, cupcakes, summer holidays, school holidays, kids, recipe for the weekend, my first series, sweet, cake, activities for kids, 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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