Granny's Kitchen

Learn how to cook- try new recipes, learn from your mistakes, and above all have fun

Raspberry Mousse June 27, 2016

Raspberry Mousse

 

This lovely sweet raspberry mousse is light and full of a tangy berry flavour. Made with fresh raspberries, this tasty mousse serves 6-8 people and is perfect for parties. It takes 15 mins to make and a little time to set – and is well worth the wait. Top with fresh whipping cream and handfuls of berries for an even naughtier treat.

 

Ingredients

 

135g raspberry flavour jelly

600g frozen raspberries

2 Tbsp icing sugar

170g evaporated milk

 

Method

Dissolve the jelly in 300ml boiling water. Pour the hot mixture over the raspberries and whizz in a blender until well mixed and the fruit is squashed. Tip into a sieve and push the mixture through to get rid of the pips. Stir in the sugar.

Whisk the evaporated milk in another bowl to a thick foam and then mix well into the setting raspberry jelly. Pour the raspberry mousse into a serving bowl and leave to set. Top with more raspberries for serving.

 

 

 

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Strawberry Tarts September 12, 2015

Strawberry Tarts

These are a lovely tasty way to say goodbye to Summer and they’re easy to make too.

If you’ve visited my blog before you’ll most probably know I’m useless at making pastry, so I bought ready made all butter pastry cases. But go ahead and make your own if thats what your good at 😉 I used 8 pastry cases but you could use mini ones or make one large tart.

 

Ingredients for the strawberry filling

 

2 cups of washed, hulled and roughly mashed strawberries

1/2 cup granulated sugar, plus 3 Tbsp

zest of one lemon

3 tsp cornflour

 

Ingredients for the vanilla cream topping

 

1/2 cup soured cream

2 Tbsp soft dark brown sugar

1 tsp vanilla bean paste or 1/2 a vanilla bean, seeds scraped out

small srawberries for garnish, optional

 

Method for the strawberry filling

 

In a small saucepan, combine all of the ingredients and bring to a boil over medium-high heat.

Continue to cook for about 5 minutes, until thickened.

Allow to cool for 15 minutes, then divide into the tart shells. Place in the fridge to chill.

 

Method for the vanilla cream topping

 

In a small bowl stir together the sour cream, brown sugar, and vanilla, until smooth.

Dollop onto the chilled tarts, and top with a mini strawberry.

Tip: This vanilla cream topping does not go thick like whipped cream. Best not to put on top of the tarts until your ready to serve. This cream is also delicious used for dipping fruit into.

 

 

 

 

 

Peach Melba Semifreddo July 7, 2015

Peach Melba Semifreddo 1

This is a frozen mousse dessert known as semifreddo (Italian for ‘half cold’)

 

Ingredients

 

411g tinned peaches in fruit juice

3 lrg egg yolks, plus 2 egg whites

90g caster sugar

150g fresh raspberries

2 tsp lemon juice

75g full fat Greek yoghurt

 

Method

 

Line a loaf tin with clingfilm.

Drain the peaches and reserve 2 Tbsp of the juice.

Puree the peaches & 2 Tbsp of juice.

Put 2 of the egg yolks in a bowl with 25g of the sugar, then whisk over a pan of hot water until pale and creamy.

Remove the bowl from the pan of hot water, then stir the peach puree into the egg yolk mixture.

Whisk 1 of the egg whites until stiff, then whisk in 25g of sugar.

Fold into the peach and egg mixture, then transfer to the prepared tin and freeze.

For the rasberry layer, blend the berries with the lemon juice, then push through a sieve to get a smooth puree with no pips.

Whisk the remaining egg yolk with 20g sugar over hot water as before.

Add the raspberry puree to the egg yolk mixture, then stir in the yoghurt.

Whisk the remaining egg white and sugar, as before.

Fold into the berry mixture.

Pour over the frozen peach layer.

Return to the freezer for at least 4 hours.

To serve, thaw for 10 minutes then turn out of the tin and slice.

 

Smoothie Ice Lollies May 25, 2015

Smoothie Lollies

First off let me say ‘Thank you’ to my new followers and for all the likes 🙂

Made with fresh and frozen fruit, oats and fruit juice these are a nice healthy alternative to those shop bought lollies.

 

Ingredients

 

1 large banana

300g frozen berries (I used strawberries but you can use a mix of berries or just your favourite)

50g porridge oats (shhh don’t tell the kid’s & they won’t know 😉 )

400ml apple juice, unsweetened

1 Tbsp honey, optional

 

 

Method

 

Put the banana, berries, oats and apple juice in a liquidiser. Start off using it on pulse to break those frozen berries up a bit, then turn it up and whizz for several minutes until it’s all completely smooth and there’s no sight of those oats ;-).

Taste for sweetness, depending on what fruit you’ve added it might be a bit tart and need the honey added.

Divide the mixture into ice lolly molds and freeze for at least 4 hours.

If you don’t use it all up in the lolly molds then add some more apple juice and simply serve as a smoothie drink.

 

No Bake Orange Cream Tart with Berries September 15, 2014

Orange cream tart

You can use whatever fruit is in season for this tart and whatever flavour extract you prefer in the cream base (experiment)

 

Ingredients for the base

 

15 digestive biscuits

2 Tbsp caster sugar

Pinch of salt

10 Tbsp butter, room temperature

 

Ingredients for the filling

 

2 tins coconut milk, refrigerated overnight

3/4 cup icing sugar

5 tsp orange extract

1/2 pint raspberries

1/2 pint blueberries

 

Method

 

In a food processor blend the biscuits, sugar and salt until it’s very fine.

Add the butter, in pieces and pulse until a crumbly dough forms.

Tip the dough into a 23cm tart tin with removable base, press the dough into and up the sides of the tin then refrigerate for at least an hour.

Scoop the white layer of milk fat off the top of each tin of coconut milk into a large mixing bowl.

Cream the milk fat, icing sugar and orange extract with an electric mixer on high speed until light and fluffy.

Spoon the cream mixture onto the base and refrigerate until ready to use. It will keep up to 3 days in the refrigerator.

Top with the berries just before serving.

 

 

 

Fresh Cherry Cake with a hint of Cinnamon August 18, 2013

Cherry

Delicious and perfect for a picnic, or even as a pudding, eat it hot with custard or cream.

You could also use other fresh fruits ie: raspberries, peaches, blackberries, apples, apricots, prunes.

 

Ingredients for the base

 

140g self-raising flour

1 tsp ground cinnamon

50g caster sugar

1 egg

4 Tbsp milk

85g butter, melted

350g juicy, ripe cherries

 

Ingredients for the topping

 

50g plain flour

1/2 tsp ground cinnamon

50g caster sugar

50g butter, at room temperature, diced

 

Method

 

Preheat the oven to 180C/gas 4. Grease and line a 20cm round cake tin, about 5cm deep. Sift the flour, cinnamon and caster sugar into a bowl. Make a well in the centre and add the egg, milk and melted butter, then combine with a wooden spoon or electric whisk. Beat well to make a thick, smooth mixture. Spoon into the tin and spread evenly.

Remove the stalks and stones from the cherries, using a pitter if you have one (I don’t) to keep the fruit whole. Scatter the cherries over the mixture and gently press them in.

To make the topping, tip all the ingredients into a bowl. Rub in the butter with your fingers to make a crumb-like mixture, then work the mixture until it comes together in pea-sized pieces. Scatter the topping over the cherries.

Bake for 35 – 40 minutes until a skewer pushed into the centre comes out clean. Leave in the tin until cool enough to handle, then run a knife round the edge, remove the cake from the tin and leave on a wire rack until completely cold.

For a picnic, make the cake up to 24 hours ahead and return it to the clean tin when cold. Dust liberally with icing sugar, then wrap in cling film or foil.

 

Summer Rhubarb and Custard Cupcakes July 27, 2013

Rhubarb

 

Ingredients

 

120g caster sugar

55g butter

1 large egg

180ml natural yoghurt

1 tsp vanilla extract

170g self raising flour

1 1/2 tsp baking powder

1/4 tsp salt

1/4 tsp bicarbonate of soda

115g fresh rhubarb, diced

200g ready-made custard

 

For the rhubarb compote

 

200g fresh rhubarb, washed and sliced

70g caster sugar

 

For the frosting

 

120g butter, softened

200g icing sugar, sifted

1 tsp vanilla extract

 

Method

 

Preheat oven to 180C/gas 4. Line a 12 hole muffin tin with paper cases. Sift the flour with the baking powder, bicarbonate of soda and salt, then set aside.

Cream the butter and sugar until light and fluffy. Add the egg, yoghurt and vanilla extract, blend until smooth. Add the flour, then fold in the rhubarb.

Spoon the mixture into the cases and bake for 20 – 25 minutes. Leave to cool in the tin for 5 minutes then transfer to a wire rack to cool completely.

When the cakes are cool cut a cone out of the top of each one and fill the hole with custard.

Next make the compote. Put the rhubarb in a saucepan with the sugar. Stir over a high heat until it comes to a simmer, then cover with a lid, bring to a boil and cook without stirring for a further 2 minutes. Remove from the heat and leave to cool.

For the frosting, cream the butter until soft. Gradually add the icing sugar and cream together until smooth, then add the vanilla extract. Frost the cupcakes with a palette knife or piping bag then garnish with a little rhubarb compote.

Enjoy with your sister (or whoever) along with a nice cuppa.

 

 

 
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