Triple Coloured Pure Fruit Smoothie

My Triple Coloured Pure Fruit SmoothieThis time I have for you a funky looking drink which should appeal to both kids and adults. All we have in the glasses are pure fruits, nothing else, nothing less… just fruit.

So what do we need?

Well, you will need some fruits, a blender, two empty 200ml glasses and a little bit of patience 🙂

Ingredients:

  • 2 ripe bananas
  • 200g strawberries
  • 2 ripe kiwi

Method:

Well, there isn’t a lot to it… you blend each type of fruit, one at the time and slowly add them into your glasses.

I started with bananas as they are the heaviest (I think), then the strawberries and finally kiwi on top.

The trick is to add your blended fruit into the glasses very slowly, otherwise the new fruit puree goes in the middle of the glass and all you can see from the outside is the bottom layer rising up… no funky looking layers at all.

So, just like I said before, be patient and take your time.

Second thing to remember is to wash or at least rinse your blender after each type of fruit, so there is no old colour or bits transferring into the new fruit layer.

I like to drink it without mixing it up. Using a straw I start with the sweet banana, going into fresh strawberries and finishing my drink on a slightly sourer note with the sharp kiwi. Mark, on the other hand prefers to stir it well and drink once all fruit flavours are well mixed.

I am going to experiment with some other fruits and maybe I can create an even better looking set of colourful layers.

I really wish I had a cold press juicer to play with but for this moment I only have a blender so I am a little bit restricted as to what I can do.

Triple Coloured Pure Fruit SmoothieMy Triple Coloured Pure Fruit Smoothie.Top Tip: If you blend to many fruits and they simply do not fit into your glasses, pour them into an ice cream mould to create a pure fruit ice popsicle – they are truly an amazing refreshment on these long hot sunny days!

Triple Coloured Pure Fruit SmoothieWhat do you think about my triple coloured fruit smoothie?

Do you like the idea?

Triple Coloured Pure Fruit Smoothie

Fresh Strawberry Shake

Fresh Strawberry ShakeI love berries, especially strawberries. When I was a child my parents used to have a small field of them. I remember each year around mid-June spending hours out there helping them pick them up… hard back breaking work but it didn’t stop me loving them.

Anyhow, I find that now-a-days shop bought strawberries, or any other fruit for that matter, hardly ever tastes like the real deal, but better them than nothing, right?

One day, last month I was very lucky to return home from a bloggers meet-up with a brand new Philips blender in my bag thanks to Currys and Joe Blogs. Now, there is no stopping me. Most days I blend something in the hope of creating something special.

This strawberry drink is my latest invention and I really hope you will like it.

Ingredients:

  • 250ml vanilla yogurt
  • 250g fresh strawberries
  • 2tbsp ground almonds
  • Pinch of cinnamon
  • 1tsp honey (optional)

Fresh Strawberry ShakeMethod:

Wash the strawberries and remove the green stalk.

Pop them into the blender and blend until smooth.

Add the yogurt, ground almonds and cinnamon and blend some more.

The final shake isn’t sweet, so if you prefer a sweet/er option, add a spoonful of honey and blend until smooth.

That’s it, you are all done.

Now drink and enjoy!

My Fresh Strawberry ShakeTop Tip: Ground almonds will add a bit more substance and tons of vitamin E into a drink but not a lot of flavour. If you prefer a stronger almond flavour and don’t want to use any artificial flavouring, you can use whole almonds and process them yourself. Take a good handful of whole, good quality almonds (the ones from Wonderful Almonds are perfect for this job), spread them on baking tray and roast them in an earlier preheated oven at 175C or 155C if fan assisted for about 5 minutes. Then remove them from the oven and stir well making sure that they are all turned over and pop back into the oven for 2-3 minutes… remove them and check if they are ready (there should be a wonderful powerful aroma filling your kitchen and they should be hot to the touch). If needed pop them back into the oven for another 2-3 minutes, after another invigorating stir. They shouldn’t take longer than 15 minutes to roast, normally it takes only 10. Ideally when finished you want your nuts to be shade or two darker than when you put them in the oven and the smell! The smell should be very nutty but be careful as you can’t let them get scorched and definitely not burnt. If you think that your nuts are ready remove them from the baking tray and cool in a different cool dish. You might think that this is a lot of messing around to roast some nuts and it is, but trust me it is worth it. Freshly roasted nuts have an amazing aroma and much more definite taste. Once cold pop them into food processor and pulse them until grounded. Don’t wiz to much or they will get hot and the oils will clog them together and you will end up with almond butter, so pulse and take your time, then finally add into your shake.

What’s your favourite fruit shake or smoothie?

Yum

fresh-strawberry-shake

What’s Cooking – Marks Ultimate Summer Scones

Marks Ultimate Summer Scones
Marks Ultimate Summer Scones

What can be better than home baked scones with poshed up sweet strawberry mousse and freshly whipped cream (heaven had arrived)? This really is my ultimate summer dessert!

Here is what you will require for your own slice of heavenly delight.

STRAWBERRY MOUSSE

Ingredients:

  • 250g of fresh strawberries
  • 2tsp of soft brown sugar
  • Good dash of proper quality Balsamic vinegar

Method:

Chop up the strawberries and place in a bowl, sprinkle the sugar of the top and stir. Finish for now by drizzling your Balsamic vinegar over them. If you do not have a quality Balsamic then omit this part rather than use a cheap one as the sweetness we are after will be replaced with a more vinegary taste and ruin your flavour experience. Pop the bowl in the fridge.

WHIPPED CREAM

Ingredients:

  • 250ml of double cream
  • 50g of casted sugar
  • 1tsp milk powder (it helps the peaks to stay put)

Method:

Place cream, milk powder and sugar in a mixing bowl. Whisk until firm peaks form. Pop in the fridge.

And finally we move onto the main event…

SCONES

Ingredients:

  • 150g of flour
  • 2tbsp of sugar
  • 3tsp of baking powder
  • Pinch of salt
  • 5tbsp of butter, cold and cut into cubes (spot the American input there)
  • 125ml of milk

Method:

Put the butter in the fridge and go have a cup of tea for ½ hour.

Preheat your oven to 220C. Grease a sheet of baking paper and place on a large baking sheet.

Sift the flour, sugar, baking powder and salt into a bowl.

Retrieve your cold butter from the fridge and cut into cubes, small cubes and return to the fridge for 5 minutes.

With a pastry knife or cold finger tips (hold a bag of peas from the freezer for a few minutes to cool down) blend the butter into the dry ingredients mixture and rub until it resembles coarse crumbs.

As you mix in the butter you will have warmed it up so pop it into the fridge for 5 minutes to get cold again.

Now comes the really really really important part!

Retrieve and pour in the milk and stir as little as possible to get the mixture to form a soft dough. The dough can be rough and not fully mixed as long as you can see the main ingredients have spread throughout. It should look almost unfinished, this is perfect for what we want.

Wet you hands under a cold tap. Now as if you where picking up a hedgehog gently pull out a clump of dough about the size of a nectarine and place on the prepared sheet and give it a gentle press down to form a disk. When your tray is filled it should look like a collection of “bad hair days” so now you bake until golden, about 12 minutes should do the trick.

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Now when all the pieces of our ultimate summer scone are ready it is time to put them all together!  This is best done whilst the scones are still warm.

Pick a scone! Any scone...
Pick a scone! Any scone…
Cut it in a drunken half leaving a slightly bigger bottom and just a small hat
Cut it in a drunken half leaving a slightly bigger bottom and just a small hat
Place a generous serving of the strawberry mousse on the bottom part of your scone
Place a generous serving of the strawberry mousse on the bottom part of your scone
Add even more generous serving of whipped cream
Add even more generous serving of whipped cream
Cover with the “hat”
Cover with the “hat”

Now hide, so no one can take it from you!

Enjoy!

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