#sundayfunday you berry believe it… treat the kids to this tasty ice-cream alternative frozen yogurt #recipe
makes 6 lollies
100g natural yoghurt
1 tsp honey
1) add the yoghurt and 1 tsp of honey into a food processor and blend. taste and add more honey if needed.
2) add 70g of the raspberries into a bowl and crush.
3) layer the bottom of the lolly mould with the crushed raspberries and spoon the yoghurt mixture equally on top.
4) place the remainder of the fresh raspberries on top of each of the yogurt moulds.
5) place the lolly stick into the centre of each of the moulds.
6) put the moulds into the freezer for 4 hours or until solid.
serve and enjoy.
A royal treat for a royal celebration. have a go at making this berry wrap cake with lemon filling. it’ll be sure to impress the guests at your royal wedding gatherings 🙂
8 mission deli supersoft original wraps
500g cream cheese
300ml double cream
2 lemons, juice only
100g icing sugar
1) whisk together icing sugar, cream cheese, double cream, lemon juice and zest with electric hand whisk for 2-3 mins until mixture forms soft peaks.
2) dry fry wraps on medium heat for 30 seconds on each side until golden and just starting to crisp. put to one side to cool down completely.
3) start with one wrap, spread a thin layer of the cream mixture, top with fruit. repeat the layers with rest of wraps, cream and fruit.
4) dust with icing sugar before serving your berry wrap cake! serve immediately.
top tip: try other fruit combinations to find your favourite 🙂
🌼💐 celebrate the royal wedding with a special bouquet of your own, and treat yourself to a charming display of white 'duchess' peonies - combined with avalanche roses and delicate eucalyptus for a subtle and elegant appearance
Take a look at our naturally wonderful wonky asparagus. pick up a 180g bunch in store or online for £1 and have a go at this super tasty wonky asparagus, halloumi, and cous cous #recipe.
1 pack asparagus, use wonky asparagus if available
1 pack halloumi
500g cous cous
1 handful peppers, chopped
1 tsp cumin
1 tsp paprika
total time required 10 mins
preparation time: 5 mins
cooking time: 5 mins
1) pour the cous cous into a bowl, add boiling water until all the cous cous is covered. 2) mix in your seasoning of cumin and paprika and cover the bowl with a plate.
3) slice the halloumi (about 1cm thick) and spray-lite your frying pan or griddle.
4) pan-fry the asparagus, turning it every few seconds.
5) after around a minute, add the halloumi slices and fry for a minute on each side until golden brown.
6) add a little more hot water to the cous cous if it's still a little dry.
7) fry off your mixed peppers, then add them to the cous cous. serve, and put the halloumi and asparagus on top.
Take the fun to the kitchen this #sundayfunday and entertain the kids with this quick and easy lemon meringue cupcakes #recipe 🙂
makes 12 cupcakes
150g plain flour
1 tsp baking powder
½ tsp bicarbonate of soda
250g caster sugar
150g butter, softened
2 unwaxed lemons, juice and zest only
4 eggs, 2 beaten, 2 for whites only
6 tsp lemon curd
total time required: 30 mins
preparation time: 10 mins
cooking time: 20 mins
remove any wax from your lemons by rinsing them under hot running water.
1) preheat the oven to 180°c/350°f/gas 4. place 12 paper cupcake cases in a muffin tray.
2) sift together the flour, baking powder and bicarbonate of soda. in another bowl, beat together 150g of the sugar and butter or spread until smooth and creamy. stir in the lemon juice and zest then add 2 eggs along with 1 tbsp of the flour mix.
3) add half of the flour mix, stirring gently but firmly – don’t beat it. add the remaining flour mix and repeat.
4) divide the mix equally between the paper cases and bake for 18-20 minutes until just golden and the cakes spring back when touched gently.
5) leave the cupcakes in the tray for a further 10 minutes before removing from the tray to cool on a wire rack. leave the oven on.
6) use a sharp knife to cut a ‘cone’ shape out of the top of each cake. don’t cut through to the bottom. add 1/2 tsp lemon curd inside each cake then replace the sponge you’ve just cut out and place the filled cupcake back in the muffin tray.
7) whisk the 2 egg whites for about 2 minutes, building up the speed, until it looks light and fluffy. slowly add the rest of the caster sugar. use the meringue mix to ice the cupcakes.
8) return the cupcakes to the oven for 10 minutes to cook the meringue. remove from the oven and sprinkle with edible stars.
Wishing for another may day bank holiday weekend? did you know that the earliest may day celebrations appeared with the floralia, festival of flora, the roman goddess of flowers. make every day a may day with our the best carnival rose bouquet #flowerfriday