I made this yummy fruit salad for breakfast one Valentine’s Day a few years back, served with a delicious vanilla cream. Anything with booze in it gets my vote – even if it is for brekkie! As predicted, it was a little too delicate for Mr. D. who preferred the more robust eggs Benedict I served up afterwards!
This fruit salad is based on a dessert I used to order whenever I used to visit my favourite restaurant in Baker Street: mixed berries in champagne topped with a lemon sorbet. The fruits I ended up using would not have necessarily been my first choice (all they had that appealed to me when I popped into the supermarket the night before!) it all actually worked rather well: the crispness of the apple against the tart softness of the raspberries, the sweetness of the mango, with the zinginess of the grapefruit. I’m not a breakfast person but if this was breakfast every day, I would happily tuck in.
It’s autumn now, when breakfast is supposed to be comforting and warming, but I remembered this recipe and just had to share it. And of course its not just for breakfast. Despite the sugar and wine, you could almost fool yourself into thinking it was healthy! Who said salads can’t be decadent???
1 Granny Smith’s apple
1 pink grapefruit
500ml Sparkling rosé wine
2 tbspns Caster sugar
1. Make a sugar syrup by heating the sugar with 2 tablespoons of the wine until sugar has completely dissolved and syrup thickened slightly. Leave to cool.
2. Peel and dice the mango.
3. Remove peel and pith from grapefruit and cut into segments.
4. Core and chop apple, leaving peel on if you wish.
5. Squeeze lemon juice over the apple.
6. Combine prepared fruit in a bowl with the raspberries.
7. Add remainder of the rosé wine to the syrup.
8. Pour sweetened wine over the fruits.
9. Serve with cream,yogurt, ice-cream or sorbet.
If the recipe above isn’t quite your cup of tea (or glass of rosé!) don’t worry – maybe one of these boozy fruit salads will float your fruit bowl!
Pineapple, mango, passion fruit, kiwi fruit with rum.
Raspberries, strawberries, redcurrants and blueberries in champagne
Lychees, rambutans, melon, papaya and dragon fruit in gin
Peaches, raspberries, nectarines and apricots in Prosecco
Apples, pear, plums, apricots and blackberries in mulled cider
Kumquats, Clementine’s, blood orange, quince, figs, in mulled wine
The road to healthy living is paved with good intentions: getting more sleep; exercising regularly; drinking more water, and consuming the all-important five portions of fruit and veg every day. There are some lucky people who have no problems getting their five-a-day. And despite the fact that I love fruits and veggies and have no aversion to them, I also love chocolate, cakes, pastries and anything sugary and stodgy, and more often than not, that’s what I opt for – especially when I need to dash. It seems such a mission to remember to eat healthily with my fast-track lifestyle where I’m always on the move.
I’ve convinced myself many a time that the jam tart I’m scoffing is actually quite healthy because it contains jam which is made from, er, fruit; that coffee and chocolate are good for you because they are made from beans; chips are made from potatoes which is a vegetable so all good in the hood there, and sugar comes from a plant – need I say more! But seriously, who am I trying to kid?
SO WHAT COUNTS AS A PORTION?
There seems to be a great deal of confusion as to what constitutes a single serving of fruit or vegetables but it’s widely believed to be around 80g. The following are examples of single servings:
- 1 150ml glass of pure fruit juice
- 1 thick slice of pineapple or melon
- 3 heaped tablespoons of pulses or beans
- 1 apple, pear, orange, banana or other similar sized fruit
- 2 plums or kiwi fruit
- 1⁄2 a grapefruit
- 3 heaped tablespoons of vegetables
- 1/2 an avocado
- 3 heaped tablespoons of fruit salad
- 1 heaped tablespoon of raisins or sultanas
- 3 heaped tablespoons of stewed fruit
- 3 dried apricots
- 1 cupful of grapes, cherries or berries
- 1 small bowl of salad
With the exception of potatoes, which are very starchy and aren’t included in the recommended five a day, all other fruit and vegetables count, whether they’re fresh, frozen, dried, tinned, or pure juices.
But it’s worth remembering that no matter how much pure, freshly-squeezed juice you drink, it still only counts as one portion owing to certain nutrients being depleted in the juicing process. And because they don’t contain the same vitamins and minerals as other fruit and veg, kidney beans, chick peas, lentils and other pulses also only count as one portion, no matter how much you eat. Therefore in order to get a wide variety of nutrients, it’s advisable to munch on five different types of fruit and veg each day. It’s also worth noting that when people talk about getting their five-a-day, that’s just the minimum amount that we should be consuming every day. Ideally we should be aiming for about seven servings but goodness – it’s sometimes hard enough just getting the five so we’ll concentrate on that for now!
To be honest, it’s not actually hard to eat the recommended daily amount of fruit and veg. It’s just that we all live such busy lives these days and we’ve fallen into a pattern of bad eating habits. An ideal healthy eating day for me would see me start with chopped mango and pineapple with yogurt for breakfast; an oaty, apricot flapjack for mid-morning; prawn salad for lunch; a snack of fruit salad; and salmon with spinach, asparagus, broccoli and potatoes for dinner. What could be simpler?
I was thinking of ways in which you could effortlessly get the recommended five-a-day where it seems as though you’re not even thinking about it so it doesn’t seem such a drag. Many of the ideas below are things that I’ve tried or that appeal to me, and appear to be effective and not at all unrealistic ways of getting more fruit and veg into your diet. It’s unlikely that you’ll be able to change your eating habits overnight, and lifestyle changes always seem a bit daunting but you’ll gradually be able to work your way up to incorporating more fruit and veg into your diet – and once you know how easy it is, you’ll be unstoppable!
USE REAL FRUIT INSTEAD OF ARTIFICIAL SYRUPS IN DRINKS
I always feel really disappointed when I call into a coffee shop, order a fruity iced drink, smoothie or milkshake – and find them pouring sickly-sweet, synthetic-tasting syrup into the glass instead of blending real fruit.
Well you can’t control what your local coffee shop uses, but you can make delicious cold drinks at home using real fruit. It may take a little more effort than opening a bottle but it’s so worth it!
2. GET SPIRALIZING!
Spiralizing has caught on in a big way where vegetables such as carrots and courgettes are cut into thin, spaghetti-like strands using a spiralizer before being cooked and eaten a lot like pasta with pesto or tomato-based sauces.
3. CAULIFLOWER ‘RICE’ ISN’T JUST FOR THOSE DOING ATKINS!
When I first heard about cauliflower ‘rice’, it was something that Atkins dieters were making as a substitute to rice, where they would pulse cauliflower florets to resemble rice grains.
I don’t really think it tastes like rice but I do think it’s really delicious. It tastes a lot like the fried cauliflower my mum used to make. It might sound quite bland but with seasoning, herbs, spices, a little chopped onion or crushed garlic, and a lot of imagination it can be very tasty. You can even add egg to it to make egg cauliflower fried ‘rice’!
4. SNACK ON DRIED FRUIT AND FROZEN BERRIES INSTEAD OF SWEETS
I do love my sweet, sugary treats but thankfully I also love dried and frozen fruit and it’s a healthier way to get my fix of something sweet.
5. ICE ICE BABY
Blend yogurt, and honey with your favourite fruit, pop into ice-lolly moulds and you’ll have a delicious, frozen sweet treat that takes next to no time to prepare.
6. GO BANANAS!
Bananas are so versatile and contain a lot of potassium which is great when you need an energy boost -something many of my colleagues know only too well as they’re always bringing bananas to work to snack on. There’s so much you can do with them. You can have them on toast, or blended into a milkshake or smoothies for breakfast; coat them in chocolate and freeze them as an alternative to ice-lollies; mash them into pancake, muffin or cake batter; bake or barbecue them and serve them with ice-cream… the list goes on!
7. DREAM TOPPING
Purée some berries with honey and pour over ice-cream as a healthy alternative to sugar-laden ice-cream toppings.
I don’t know many people who don’t own a juicer – but I know many juicer owners who don’t use them. This is a real shame because fresh, pure juice is so good for you. And of course with a vast array of fruit and veggies available, you can have fun trying to come up with unique flavour combinations.
9. SWAP POTATO CHIPS FOR APPLE CRISPS
Slice an apple (or pear) very thinly; place on a baking sheet; place in the oven at a low temperature, and bake until crispy, turning over occasionally.
10. BLEND VEG INTO SHOP BOUGHT FOOD
There are times when we don’t have time to make things from scratch – no matter how much we want to. But you can always add veggies to shop-bought stews or blend vegetables into shop-bought soups. My grandfather always liked adding mushrooms to frozen pizzas while I tend to add sautéed onion, garlic and mushrooms to shop-bought pasta sauces – something Mr.D. is not happy about!
11. MAKE VEGGIE DESSERTS!
It started with carrot cake but now there seems to be a trend for adding vegetables such as beetroot, sweetcorn, pumpkin and courgette to baked goodies and desserts – and it seems to be going down a storm. It’s great because you can enjoy the sweet treats you love so much AND get the necessary nutrients. So you get the both of best worlds!
12. CHIPS AND DIPS
Ever since I discovered that I can make dips and salsas that taste better than the shop-bought stuff and that they’re so quick and simple to make, I’ve been making delicious guacamoles and spicy salsas to serve with tortilla chips when I want to snack on something in front of the telly. Not only do they taste great but I feel so much healthier.
13. FEEL THE PULSE IN A CAN!
These are a great cupboard stand-by and a good source of fibre. A serving (three tablespoons) of canned beans or lentils can be added to soups, stews, salads etc. And let’s face it – how much effort goes into opening a can?
14. LIVEN UP THAT SALAD
Gone are the days of boring lettuce, cucumber and tomato salads. Today we have a fantastic array of fruits and vegetables available – not to mention awesome dressings – which will change the way you look at salads forever and let’s face it – how hard is it to prepare a salad? My favourite is prawn with mango and avocado with a chilli, lime and coriander dressing. I’d eat it every day if I could!
15. IS THERE ANYTHING YOU CAN’T DO WITH AN AVOCADO???
When I was a kid, there was only one way in which people used to eat avocados and that was halved with a little salt, pepper and lemon juice. Nowadays the humble avocado has come a long way since then, and like the banana, it’s quite versatile, and is even making an appearance in sweet dishes. Salads don’t seem the same without them, and you can add avocados to dips, salsas, smoothies, milkshakes, desserts and is also used as a substitute for butter or cream in cakes and mousses. I even saw a contestant on Come Dine With Me baking them – something I didn’t know you could do with avocados.
Here in Britain, we celebrated Mothering Sunday back in March, but tomorrow people in the rest of the world will be celebrating motherhood and honouring the very special women in their lives: mothers, grandmothers, great-grandmothers, stepmothers, mothers-in-law, godmothers and even aunties. So what could be a more special way to spoil the extraordinary women in our lives then by treating them to a decadent afternoon tea – which if you ask me, is an occasion made for mums!
In case you didn’t know by now, I really love the idea of a themed afternoon tea (come to think of it, I love the idea of a themed anything!) and when it comes to a Mother’s Day afternoon tea party, vintage is the only way to go, with mismatched, floral, china teacups, an elaborate cake stand, bird cages, and decorations in the form of pearls and lace. Mothers are obviously all different, so you’ll cater your tea party to your mum’s tastes but inspiration for my ideas have come my own mother who’s pretty big on tradition. Chocolate and flowers also feature quite heavily as they tend to be gifts we traditionally give our mothers on their special day. Colours for this event could be in the traditional pink and lilac, or any pastel hue, or maybe even cream and gold for a classic vintage feel. With the weather getting warmer, there’s a good chance that you could hold your tea party outdoors.
When thinking about the menu, I went for old-school English classics, real ‘like mother used to make’ stuff, with an added touch of elegance and luxury. After all you can’t get more English than afternoon tea, so English classics it is! The list below gives food ideas of what you can include as part of your afternoon tea party menu:
- Egg and cress
- Cucumber and cream cheese
- Ham and English mustard
- Smoked salmon and cream cheese
- Rare roast beef and horseradish
- Rose petals with honey
- Prawn mayonnaise
- Smoked salmon soufflés
- Mini sausage rolls
- Blinis with smoked salmon
- Mini Cornish pasties
- Parmesan thins
- Roast beef-filled Yorkshire puddings
- Goats’ cheese rarebit
- Spinach and parmesan muffins
- Cheese straws
- Potted shrimp on melba toast
- Trout pate on melba toast
- Mini chicken and asparagus pie
SWEET SCONES/TOASTED BREADS
- Tea loaf
- Tea cakes
- English muffins
- Scones with clotted cream and rose petal jam
CAKES, TARTS AND OTHER SWEET TREATS:
- Victoria sponge cake
- Apple pie with cinnamon cream
- Chocolate fudge cake
- Lemon drizzle cake
- Cherry Cake
- Jam tartlets
- Battenburg cake
- Rose and raspberry or chocolate macaroons
- Fruit cake
- Mini Bakewell tarts
- Chocolate mousse with sugared violets in shot glasses
- Mini English trifles
- Pink and lilac iced buns
- Lavender shortbread
- Chocolate éclairs
- Strawberry shortcake
- Custard slices
- Frozen strawberry daiquiris
- Mixed berry tea
- White chocolate mocha
- Jasmine tea
- Pink lemonade
- Chilled Chrysanthemum tea
- Raspberry bellini
- Cava with nasturtiums
- Pomegranate Martini
- Chamomile tea
- Champagne with hibiscus
- Chocolate flavoured cocktails
Don’t forget the extras you need to serve such as butter, clotted cream, honey and a selection of jams to go with the toasted breads and scones. And for the savouries, you may need to provide a variety of chutneys, sauces and pickles.
Here’s a recipe for the unusual but delightful sounding rose petal sandwiches which is taken from The Vintage Tea Party Book by Angel Adoree
ROSE PETAL SANDWICHES
60 dried organic rose petals
Few drops of rose essence
25g (1oz) butter, at room temperature
12 slices of soft white bread
6 tsp lavender honey
1. Soak the dried rose petals in a bowl of cold water with the rose essence for 20mins.
2. Drain and set aside.
3. Butter the bread.
4. Spread honey over 6 of the slices.
5. Divide the petals between 6 slices of honeyed bread.
6. Top with remaining slices.
7. Cut off crusts.
8. Cut each sandwich diagonally into four.
9. Serve immediately.
HAPPY MOTHER’S DAY!!!!
My hands are really in a shocking condition and I can’t understand why. Despite applying twice my weight in hand cream, and taking my vitamin E capsules religiously, my hands are extremely dry, rough and look as though they’re in danger of starting a fire if I rub them together! It’s actually quite embarrassing. My hands get used quite a lot in my job as they are always on show so I’m starting to feel more than a little self-conscious.
Feeling low at the dry condition of my hands, I’m considering hitting the bottle.
The milk bottle that is!
I’ve had dry skin pretty much my whole life and when I was in my late teens I developed a mild form of eczema. I only have flare ups maybe once every couple of years so I’m quite fortunate. But during periods when my skin is very dry, I use milk on my skin instead of water. It’s very moisturizing and hydrating, and I really notice the difference. After about two days, my skin comes back to life again.
So I’ll be resorting to this treatment for my dry hands but I’ll be using honey as well which is another ingredient I’ve found to be very effective for dry skin. And of course this treatment isn’t just limited to your hands. You can use it for your face, feet, elbows, knees, lips… anywhere where you’re skin’s a bit parched, isn’t looking it’s best and needs a much-needed moisture boost.
You can use any kind of milk or honey that you prefer. I generally stick to my favourite manuka honey. This treatment is so simple as it only uses between two to four ingredients, so it’s well worth giving it a go.
MILK AND HONEY TREATMENT FOR DRY HANDS
YOU WILL NEED:
1 tbsp. honey
Enough warm milk to fully submerge your hands in
- Apply honey to your to both sides of your hands. If you wish you could gently warm the honey before applying it to your hands.
- Leave for around ten minutes.
- Then place your hands in a basin of warm milk. Remember the milk should be warm not hot. You want to revive your hands not scald them!
- Leave them in the milk for about five minutes or until all the honey has rinsed off.
- Once you’ve taken your hands out of the milk, you can either give them a super quick blast with cold water to remove the honey-milk residue (with the emphasis being on super quick.)
- Or you could remove all traces of milk and honey with cotton wool soaked in rosewater.
- Slap on lashings of hand cream.
- Use this treatment once a day for as many days as you need.
- If you have any discolouration on your hands, rub a slice of lemon over it before applying the honey.
- If you are using this treatment for a part of your body that you cannot simply just dunk in a basin of water, wipe the honey of with milk-soaked cotton wool pads.
Summer is just a matter of weeks away and it’ll be here before we know it. And despite the fact that it’s very cool today, no one could have failed to notice that the temperature has been rising these last few days. And as the temperature starts to soar, there’ll be lots of legs, arms, shoulders and tums on display, so it’s important to start getting your skin looking it’s very best. The winter months means that we’ve cranked up the central heating and indulged in long, hot baths which aren’t the best things for your skin. In addition to that, our bodies have been kept under wraps during the winters months and our skin hasn’t been getting the TLC it needs.
Well now’s our last chance to get our skin looking and feeling in tip-top condition before the big reveal in the sweltering heat of the Summer.
It’s super important to exfoliate before you tackle anything else as it makes hair removal easier, and the moisturising and tanning products more effective. Exfoliating is also important for removing and preventing ingrowing hairs, getting rid of scaly skin, and preventing blocked pores. For those of you who shave as part of your hair removal regime, exfoliating means that your razor won’t get clogged with flaky skin.
If your skin is a bit on the parched side, it will be more effective for you to use a scrub on dry skin rather than wet. Pay particular attention to heels, knees, and elbows.
I swear by using my loofah but I don’t have a particular favourite scrub although I generally prefer to use one which has lots of lovely natural ingredients and is cream based rather than oil based. Find the scrub that works best for your skin but remember NEVER use a scrub designed for your body on your face – it’s much too harsh.
2. HAIR REMOVAL
I still can’t get over the shock of seeing a lady on the bus wearing a short skirt with seriously hairy legs. It was definitely a case of ‘what were you thinking?’ in conjunction with ‘are my eyes deceiving me?’ Unfortunately they weren’t but it goes without saying that summer clothes generally mean fuzz-free skin, paying close attention to legs, underarms and bikini line – especially if you’re hitting the beach.
There are a whole ton of hair removal methods – shaving, waxing, epilating, depilatory creams, or laser hair removal – so choose what works best for you.
3. MINIMISE CELLULITE
Urgh the dreaded dimply, orange-peel skin that strikes fear into the hearts of women everywhere! Cellulite has been the bane of my life for more years than I care to remember but I know that my unhealthy diet and lack of exercise is to blame so I can’t really talk. The key here is to stick to a diet that is rich in wholegrains, raw fruit and vegetables and oily fish and low in salt, caffeine, and processed fatty food (yes, all the things I love!) Oh yes, and to get exercising!
There are also a lot of cellulite creams that reduce the appearance of cellulite by eliminating the toxins under your skin. And of course body brushing is fantastic for eliminating cellulite and getting rid of dry skin. Sadly it does feel like you’re being attacked with brambles but once you get passed this stage the results will be worth it!
I know, I know – we’re all a little lazy when it comes to moisturising and I must confess I’m no different. But if you want to keep skin looking young, supple, hydrated and flake-free then it’s a must so regular moisturising is a stage that should never be skipped.
There’s some fantastic products out there in the form of lotions, oils, body butters, whipped body butters etc. but if you’re a bit neglectful with the old moisturising, then try adding some oil in your bath water for some much needed hydration.
5. ELIMINATE DARK PATCHES
It would be delightful if we all had an even skin tone but in reality a lot of people don’t. Toes, knees, elbows and knuckles are just some of the areas that typically tend to be a little bit darker than the rest of our bodies. There are creams available which even out skin tone, and you can naturally lighten these areas by rubbing half a lemon over them for fifteen minutes a day. Yes, you’ll feel a bit of a lemon while you’re doing it but it does work! If you find lemon to be a bit harsh, try potato slices.
6. BANISHING ACNE
I really sympathise with women who have acne on certain parts of their bodies. I was lucky as a teen in that I didn’t have facial acne unlike a lot of my schoolmates. But life had a bigger surprise for me in store, and as I approached my twenties I got hit by the acne stick all over my chest, upper arms, and worst of all my back. It was not a pretty sight and quite embarrassing, and I was stuck with it for years.
Thankfully I was spared a visit to my doctor. Changing to organic bath products that were free of SLS, using a body wash that contained tea tree oil, and cleansing, toning and moisturising these areas the same way I did my face (yes, even my back which might explain my super long arms!) helped tremendously and now, apart from the odd spot every now and again, my skin is very clear. And I have to admit, I do love wearing, sleeveless, strapless, off-the-shoulder, or backless clothes because there was a time I could never get away with such outfits.
I have to admit that I’ve never used a fake tanning product in my life as I’ve never needed to so I can’t pretend to be the world’s greatest expert in this area. But I know that for some ladies, the appeal of a fake tan is that they feel healthier and look slimmer. Tanning products work best with smooth skin, so if you’ve followed all the previous steps, your product should go on easily and effectively with minimal risk of streaking.
Build up your tan gradually every day or use one that develops overnight and lasts several days. And don’t forget areas such as feet, ankles and fingers.
And I have to say, I’ve seen some awful fake tan jobs in my time (who hasn’t!) so go easy on the product and aim to get a gorgeous, naturally-looking, sunkissed glow.
Bring on Summer!
Easter is just around the corner and we are looking forward to yet another gloriously long weekend. For me, long weekends mean gatherings, socialising, fun, food as well as a healthy dose of r n’r – and I reckon afternoon tea combines all of these elements perfectly. I’m a huge fan of afternoon teas, and when it’s a holiday-themed afternoon tea, then that’s even better! One of the great things about hosting an Easter/Spring themed afternoon tea party is that if it’s a gloriously sunny day, you might just be able to hold your party outdoors. Inspiration for this party comes from colours and ideas associated with this time of year as well as food that is in season. Colours in soft, muted pastel shades are typical of Spring, and chicks, bunnies, Spring flowers, eggs and chocolate are what springs to mind (excuse the pun!) when we think of Easter, so these will probably play a role in your choice of food, drinks and décor. The list below gives food ideas of what you can include as part of your Spring-themed afternoon tea party menu:
- Egg and cress
- Cucumber and cream cheese
- Chicken salad
- Chicken and pesto
- Ricotta and apricot jam
- Egg and asparagus
- Prawn cocktail
- Scotch eggs
- Mini asparagus and quail’s egg tartlets
- Mini Yorkshire puddings with lamb and mint gravy
- Pea and mint soup in shot glasses
- Bite-size lamb samosas
- Chicken tikka on bite-size naan bread with mint raita
- Spinach and ricotta/feta in filo pastry
- Cheese and spring onion scones
- Broccoli and spinach mini quiche
SWEET SCONES/TOASTED BREADS
- Hot cross buns
- Fruit loaf
- Apricot muffins
- English muffins
- White chocolate and raspberry scones
- Rosewater and vanilla scones
CAKES, TARTS AND OTHER SWEET TREATS:
- Lemon cupcakes
- Chocolate fudge cake
- Carrot cake
- Simnel Cake
- Mini rhubarb and custard tartlets
- Crème egg chocolate brownies
- Pastel coloured macaroons
- Chocolate whoopie pies
- Lavender shortbread
- Raspberry panna cotta in shot glasses
- Mini chocolate and cherry trifles
- Lemon tea
- Raspberry tea
- Vanilla latte
- Mint tea
- Elderflower cordial
- Shot glasses of thick chocolate milk
- Chocolate flavoured cocktails
Don’t forget the extras you need to serve such as butter, clotted cream, honey and a selection of jams to go with the toasted breads and scones. And for the savouries, you may need to provide a variety of chutneys, sauces and pickles. And now I’m going to leave you with an awesome recipe for raspberry and white chocolate macarons. Yum!
- 130g pure icing sugar
- 110g almond meal
- 2 egg whites
- 65g caster sugar
- 4-5 drops of pink food colouring
White chocolate and raspberry ganache:
- 50ml double cream
- 100g white chocolate
- 45g raspberries, coarsely chopped
- Preheat oven to 140C.
- Combine icing sugar and almond meal in a food processor until finely ground.
- Triple-sift into a large bowl and set aside.
- Whisk two-thirds of the egg whites in an electric mixer until it forms soft peaks form.
- Add caster sugar, a tablespoon at a time, whisking continuously until fully combined and mixture is thick and glossy.
- Add food colouring.
- Stir in almond mixture in batches until fully combined and mixture slowly slides down sides of bowl when bowl is tilted.
- Add remaining egg white to loosen mixture.
- Spoon into a piping bag with a 1cm plain nozzle.
- Pipe 3cm-diameter rounds of mixture onto heavy baking-paper-lined oven trays.
- Stand until a crust begins to form which should take around 5 hours.
- Bake macarons until firm.
- Cool completely on trays.
- Meanwhile, for white chocolate and raspberry ganache, bring cream just to the boil in a small saucepan.
- Remove from heat.
- Add chocolate, stand until melted, stir until smooth and glossy.
- Refrigerate until firm yet still pliable then stir until smooth.
- Add raspberries, stir to form a ripple effect, then spoon a teaspoon of ganache onto half the macarons. Sandwich with remaining macarons and refrigerate until set.
- Macarons will keep for 1-2 days refrigerated in an airtight container.
I can’t believe how hot it is. I swear I’m melting away. I know England cries out for hot weather but seriously this is just too much. I feel like I’ve been locked in a sauna. People may pray for the sun but in my opinion, hot weather is so overrated – and that’s coming from a summer baby! Beach babes are able to look effortlessly hot as the temperature soars, and I’m no different. I’m able to look like a hot, sweaty mess with no effort at all!
So in this heat, it’s no wonder my thoughts have turned to keeping super cool. For me it’s cold drinks – and I’m knocking them back like there’s no tomorrow. And cold drinks mean ice, which right now is a necessity. The summer season means parties, weddings, barbeques etc where ice and drinks will go hand in hand. But the problem with ice cubes is that they can be pretty boring to look out and as great as they are at keeping your drinks cool, they’re also great at watering them down (which is only OK if you’re drinking water!) I did a post a while back about creating an ice-bucket – made from ice. It proved to be very popular and inspired this post about livening up the humble ice-cube in terms of appearance (presentation is important, you know!) and taste!
1. GOT TO BE HOT TO BE COOL!
Everyone knows that if you freeze cold water, you get cloudy ice. But freeze boiling water and you get crystal-clear ice. And that’s really important if you’re going to add other ingredients to your ice cubes.
2. THE HERB GARDEN
Add washed sprigs or leaves to the water before freezing. Mint ice-cubes are great in iced-tea (Mr. D’s fave) or fruit punch; rosemary or thyme are perfect with home-made lemonade; basil works well with gin, vodka or rum based cocktails, and lemongrass ice-cubes in pineapple or apple juice – WOW!
3. CITRUS FRESH
Citrus fruits such as lemons, limes, and oranges are a very obvious choice as slices are often served with cold beverages. But you could also try experimenting with pieces of grapefruit, pomelo, blood or ruby orange. These will work with still or sparkling water; as well as a variety of sodas, cocktails and juices.
4. BERRY NICE
If you want pretty as a picture ice-cubes, berries are the way to go. They give a fantastic burst of colour and a fruity flavour to drinks. Raspberries, blueberries, redcurrants, blackberries etc. could go in whole, although strawberries would probably have to be sliced. They would be perfect with iced tea, lemonade, sodas, berry, cherry, pomegranate or cranberry cocktails or juices, and raspberry would also work well with orange or peach juices.
5. TROPICAL PARADISE
Try pieces of pineapple, kiwi fruit, lychee or dragon fruit for a touch of the exotic. These would be a welcome addition to coconut water, a multitude of cocktails and tropical fruit juices.
6. SALAD DAYS
Cucumber, celery, red, yellow and green peppers might be more at home in a salad bowl but these can be really refreshing served with still or sparkling water or in a Pimm’s (my absolute fave – summer just isn’t summer without it!)
7. EVERYTHING’S COMING UP ROSES
Add some washed, fresh rose petals to water before freezing. I adore the delicate flavouring and aroma of rose as an addition to food and drinks, and it is amazing with pomegranate, raspberry and other berry based drinks.
8. IF THE SUMMER HEAT ISN’T ENOUGH…
… then try adding cut pieces of chilli to your ice cubes. This will give a light heat to drinks and complements citrus, pineapple, papaya and mango based drinks. Just remove some of the seeds in order to reduce the level of spiciness.
9. GLITTERING COLOURS
Add some edible glitter for sparkle or food colouring for a marbled effect. These obviously won’t do anything in terms of flavour but they will make the ice-cubes in your drink look so pretty, so it might be good for those who want to keep the taste of their drinks pure.
10. DITCH THE H20
Who says that ice-cubes can only made with water. It can be annoying when ice-cubes water down our drinks. So freeze cola for cola-flavoured ice-cubes; pineapple juice for pineapple-flavoured cubes; iced tea for iced tea cubes… you see where I’m going with this.
And of course you can combine any of the above and freeze them in water if you really want to be creative with your cubes. Try rose with raspberry; pineapple with lemongrass and ginger; cucumber with mint… the possibilities are endless!
Let’s hope the only thing that melts in the heat wave is the ice in your drinks! Stay cool.
Everyone who knows me knows that although I try to eat healthy and like fruit, I’m not really an apples and oranges kind of girl. I love anything that’s a bit out of the ordinary so I can’t get enough of exotic fruits. Dragon fruit, mango, lychees, rumbutans… you name it, I’ve tried it. Or so I thought… After being introduced to granadillas by a friend this week, I tried them for the first time. “If you like passion fruit, you’ll love granadillas,” said my friend confidently. And he wasn’t wrong. The granadilla is indeed a relative of the delicious passion fruit and hails from South America. Whereas passion fruits have a tough purple skin, granadillas – which are larger in size – have an inedible, shiny, orange-gold skin which appears hard at first but is actually surprisingly fragile. There is a very spongy pith before you get to the edible part of the fruit. As with passion fruit, the edible part consists of black seeds covered in a jelly-like pulp; the only differences being that the pulp is more of a pale champagne colour and is much sweeter in flavour – almost like honey.
HOW TO PREPARE
- Granadilla is orange and firm when it is ripe.
- Ripe granadilla can be refrigerated for a few days.
- Cut the fruit into two halves as you would with passion fruit.
- Scoop out the jelly-like pulp with a spoon. The skin is not to be eaten.
HOW TO EAT
- Granadilla is commonly eaten by itself but it can be cooked or juiced.
- It makes a great jelly, jam, pie filling, flan topping or cake frosting and also makes a great addition to fruit salads.
It also has great nutritional value and is said to be an excellent source of fibre and essential minerals, such as phosphorus, iron and calcium. They are usually available in the spring months so now is the time to try them. You never know – it could be your new favourite fruit!
Try this recipe for a granadilla meringue pie – a tropical twist on the classic lemon pudding.
GRANADILLA MERINGUE PIE
200g packet of ginger biscuits
80g butter, melted
385g can of condensed milk
125ml lemon juice
Put the biscuits in a food processor and remove and place in a bowl.
Add the butter and mix well.
Press the mixture into a greased 20cm pie plate and chill in the fridge.
Combine the condensed milk, lemon juice, rind, yolks and granadilla pulp and mix well.
Pour into the crust.
Beat the egg whites until stiff then gradually beat in the castor sugar, reserving 15ml to sprinkle on top.
Pile the meringue on top of the filling.
Sprinkle with the remaining castor sugar.
Bake at 180°C for 20 minutes or until the meringue is light golden brown.
Turn off the oven and leave the pie in for another hour.
Remove and cool completely before serving.