How to make blueberry smoothies

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Homemade blueberry smoothies

Having made this recipe over four times and refined it I thought it was high time I shared it on the blog! Whether you’ve got frozen blueberries in winter or fresh blueberries in summer, this makes a super refreshing and healthy drink to make at the weekend.

I’ve adapted the BBC Good Food recipe so here is my version:

140g frozen blueberries – add raspberries too for extra colour and taste

1 ripe banana – great way to use up old bananas!

3 heaped tablespoons of low fat Greek Yoghurt

100ml milk – add more if you need to decrease the thickness

Teaspoon of honey to taste – however try making it without the added sugar to make it even healthier.

Method:

  • Cut up the banana in to small chunks and add to a large measuring jug
  • Add your frozen blueberries
  • Add in 3 dollops of low fat greek yog
  • 100ml of milk
  • WHIZZ up with your stick blender. We bought this one from John Lewis for £20 and it’s really good and simple to use
  • Slurp down with a yummy brunch of scrambled eggs with avocado on the side
  • Voila! Brunch bliss!

For more blueberry-inspired pics head over to my Instagram feed!

Paul A Young’s Sea-Salted Chocolate and Pecan Tart Recipe Review

Paul A Young sea-salted chocolate and pecan tartI was leafing through Paul A Young‘s Adventures with Chocolate recipe book and decided I HAD to bake this dark chocolate sea-salted and pecan tart (recipe online here)! The photo was just too irresistible! I made this for a week day dinner party last week but it did require baking it over two days so I’d recommend considering it for a weekend dinner party. The pastry is easy to create and using a food processor makes it super easy. I used medium yolks. I left it in the fridge for over an hour then rolled it out and left about a couple of inches spare so that the pasty overhung my dish and then cut off a bit of the excess. Next up another rest in the fridge for 15mins. I actually think it might be worth resting it for half an hour as I found my pastry did shrink a bit in the oven.

chocolate pastryI cooked the pastry at 160 degrees in a fan oven which was defo the right temperature for my oven atleast. I baked it for the full 20mins then another 8 mins and let it cool overnight. The next day I made the filling and popped it in the fridge before the dinner guests arrived. Now time to make the topping. Pour 100g of caster sugar in a small saucepan on a medium heat. Then don’t touch it. I know it sounds bonkers how can dry sugar turn liquid but it’s like magic! Keep that spoon far away from this sugar! Literally don’t touch it. Very slowly you’ll see the edges of the sugar start to liquefy and change colour. Give the pan a little shake to encourage the non-melted sugar to merge with the liquid bits. Very slowly you’ll start to get a nice golden brown caramel emerge. This Guardian article gives some nice tips on how to make different types of caramel.

chocolate and pecan tartThen pour it over halved pecans. It forms a lovely gooey caramel and quickly hardens. These are fab to sprinkle over the choc filling and it gives it a lovely crunch and texture and breaks up the monotony of the dark choc colour. Place on a big cake plate and watch your dinner guests’ eyes fill with glee! It serves 8 people as it’s very rich but boy was this a wonderful dessert!

Jamie Oliver New Year Nuts

Festive nuts

Nuts! It’s the first day back to work. Well what better way to keep hold of that festive mood than to make some festive nuts. I gave these away as pressies for Christmas but they’re equally lovely as New Year treats or to chomp through during Dry January. This is a Jamie Oliver Honey-Roasted Nuts recipe which went well. I bought most of the nuts from Asda and a few from Sainsburys and I bought Kilner Jars from Robert Dyas (350ml ones). I doubled the recipe to make four jars. The nuts I used were pecans (they burn more easily than the others so keep stirring the nuts at regular points), unsalted cashews, peanuts, walnuts, brazil nuts (cut up in to halves), and almonds etc. 20mins was plenty of time in the oven. I used twice as much smoked paprika and it turned out really tasty. Jamie says use sweet smoked paprika but I couldn’t find anything saying ‘sweet’ on the label. Other tips? Personalise with this NotontheHighStreet ‘baked with love’ label maker and some festive ribbon. Nom nom nom.

Hummingbird Bakery Chocolate Fondant Cupcakes

iPhone app Hummingbird BakeryFellow baking blogger Boom Bakery recently tipped me off about the Hummingbird Bakery Cake Days app for iPhone. I had been on the look out for a decent cake app for a while so I was excited to give the app a try! The photography and layout of each recipe is great and I love being able to access the recipes even when I’m offline on a train. I think the split of recipes by summer, spring, mother’s and father’s day is a bit arbitrary though. Recipes I’m keen to try are the blueberry crumble loaf, summer fruit cheesecake, and summer berry muffins (you can read the recipe review on Boom Bakery’s blog).

Chocolate sponge cupcake with chocolate ganacheThe boyfriend was in the mood for something chocolatey so I found the most chocolatey recipe on the app – chocolate fondant cupcakes. It’s a simple choc cupcake recipe but once cooled, you have to cut out a 2-3 cm deep and wide part of the sponge. You then fill it with the chocolate ganache which is pure indulgence – 200g dark choc and almost a pint of double cream! I did follow the recipe carefully and ensured the cream came to the boil before I poured it on top of the choc pieces. However, the ganache was rather runny. I put a good dollop in the middle before adding the centre of the sponge. I then poured a lot of ganache on top. I found that you could see the top of the cupcake poking through the ganache which made it look untidy. Once set, the cupcakes are yummy. I’d def recommend leaving them overnight though as it takes a while to set. When I looked at the photo again on the app, it looks like they have actually used frosting rather than ganache. I think it would be worth experimenting with the ganache ingredients/method as it was too runny to decorate with. Nevertheless they tasted great! Not for the calorie faint hearted 🙂

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