Prosecco, Strawberries, Afternoon Tea?

Winter Trifle With Blackberries: Afternoon Tea Recipes


Winter Trifle With Blackberries: Afternoon Tea Recipes.

For those who love celebrating with food but also want to look after their gut over the Christmas period, Dr Joan Ransley has created two new festive delicious dishes that are full of flavour, colour and gut-healthy ingredients - a Brussel Sprout, Chestnut and Sage Risotto, which serves as an ideal vegetarian or vegan option, and a sweet Winter Trifle with Blackberries. You can find Brussel Sprout, Chestnut and Sage Risotto, recipe here.

Winter Trifle With Blackberries:

Trifle is a firm favourite on the Christmas menu. This winter-themed trifle is made with blackberries and, as an optional extra, can be flavoured with sloe gin or a favourite liqueur.

The wonderful thing about trifle is it can be adapted to meet all dietary preferences including vegetarians or vegans.

This recipe contains ground almonds and blackberries which are both packed with dietary fibre and good for gut health. Blackberries are a rich source of anthocyanins which give them their deep purple colour. Anthocyanins in blackberries have been shown to modulate gut bacteria and may have an important anti-inflammatory effect in the body.

The sponge in this trifle is vegan and made using aquafaba (the liquid in canned chickpeas) rather than eggs.

Winter Trifle With Blackberries: Afternoon Tea Recipes

Winter Trifle With Blackberries:

Preparation time: 30 minutes
Cooking time: 30 minutes

Serves 8 - 10

Ingredients:

For The Sponge:
  • 100g aquafaba (liquid drained from canned chickpeas)
  • 100g caster sugar
  • 100g plain flour
  • 1 tsp baking powder
  • 25g ground almonds
  • 40g dairy free spread melted
  • zest of half a lemon

For The Jelly:
  • 50g bramble jelly
  • 3g agar agar (half a sachet)

For The Custard:
  • 2 tbsp custard powder
  • 568ml semi-skimmed milk (or non-dairy milk if making this dish vegan)
  • 2 tsp sugar

Plus:
  • 250g blackberries, cut in half
  • 50ml sloe gin or liqueur of choice or fresh orange juice

To Serve:
  • 150ml whipping cream or non-dairy cream


Method:
  1. Preheat the oven to 170 C/150C fan/gas mark 3. Line an 18cm rectangular cake tin with baking parchment.

For The Sponge: 
  1. Whisk the aquafaba in a bowl with an electric whisk until stiff. 
  2.  Gradually add the caster sugar and continue whisking until stiff and glossy. 
  3. Place the flour, baking powder and ground almonds into a bowl and mix well before adding the whisked aquafaba and sugar. 
  4. Stir through the melted non-dairy butter and lemon zest. 
  5. Pour the sponge mix into the cake tin and bake for between 15 and 20 minutes or until the surface of the cake is firm to touch. 
  6. Remove from the oven and place the cake on cooling rack until cool.

For The Jelly: 
  1. Place the bramble jelly into a saucepan with 250 mils of water and agar agar. 
  2. Bring to the boil and cook for 3 minutes. 
  3. Boiling activates the agar agar so it will set firm.
  4. Pour the liquid bramble jelly into a small dish so it can set as a slab. 
  5. Allow the jelly to cool and set. This will take about half an hour.

Make up the custard according to the instructions on the pack. Whisk the cream until stiff.

To Assemble The Trifle: 
  1. Cut the sponge and the jelly into small cubes about one cm across and place in the bottom of either one large trifle bowl or, individual glass serving dishes. 
  2. Sprinkle the sloe gin, liqueur or orange juice over the sponge and jelly. 
  3. Pour over the custard and allow to cool before dotting with whipped cream just before serving.

Cooks Tip:
  1. Trifles are made of four components, Fruit, jelly, custard and cream. 
  2. These components are very adaptable to meet a range of dietary preferences. 
  3. Ready made custard and sponge can be used if time is short. 
  4. The jelly can be made with gelatine if the dessert is not for vegetarians. 
  5. The trick is getting the layers to look attractive. 
  6. Trifle never fail to impress.

Variation:

  • Blueberries, strawberries or raspberries can be used instead of blackberries.


Guest Post:

Love Your Gut is an initiative of Yakult UK Limited, in association with Guts UK charity, Bowel & Cancer Research, St Mark’s Hospital Foundation, The IBS Network, Bowel Disease Research Foundation and the Primary Care Society for Gastroenterology.

A national campaign, Love Your Gut has been raising awareness of the importance of gut health for 21 years through expert tips, recipes, case studies, digestive health news and more.

For more information visit Love Your Gut. Follow them on Facebook @LoveYourGutOnline and Twitter: @loveyourgut and join the conversation with #LoveYourGut #GutTalk


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Brussel Sprout, Chestnut And Sage Risotto (vegetarian/vegan)


Brussel Sprout, Chestnut And Sage Risotto (vegetarian/vegan).

With the festive season often bringing an array of rich food and drink, it can spell a less than merry Christmas for those who suffer from a sensitive gut.

For those who love celebrating with food but also want to love their gut over the Christmas period, Dr Joan Ransley for Love Your Gut has created two new delicious dishes that are full of flavour, colour and gut-healthy ingredients.

With a Brussel Sprout, Chestnut and Sage Risotto, which serves as an ideal vegetarian or vegan option, and a sweet Winter Trifle with Blackberries, which is guaranteed to steal the show, there’s no need for eating with a sensitive gut to be bland and boring this festive season.

A risotto is a great meal to serve as a vegetarian or vegan option at Christmas. Brussels sprouts and chestnuts are easily available over the winter months.

Brussel Sprout, Chestnut And Sage Risotto (vegetarian/vegan).

Brussels sprouts belong to the family of cruciferous vegetables. Cruciferous vegetables contain a sulphur-containing phytochemical called glucosinolate, which is responsible for the distinctive smell and bitter flavour.

Cooking and digestion break down glucosinolates into compounds called isothiocyanates that have been researched for their anti-cancer effects.

How To Make Brussel Sprout, Chestnut And Sage Risotto (vegetarian/vegan):

Preparation time: 15 minutes
Cooking time: 20 minutes

Serves 4

Ingredients:
  • 180g cooked, whole chestnuts roughly chopped
  • 200ml of semi-skimmed milk (or plant milk if making this dish vegan)
  • 2 tbsp olive oil
  • 1 medium onion, finely chopped
  • 250g risotto rice (arborio or carnaroli)
  • 200g pearled spelt
  • 125ml dry white wine (optional)
  • 1.5l vegetable stock
  • 5–10 fresh sage leaves, finely chopped
  • 75g Parmesan cheese, grated, or non-dairy hard cheese for the vegan version of this recipe.
  • 200g Brussels sprouts, halved
  • 2 springs of fresh thyme, leaves stripped from the stem

Brussel Sprout, Chestnut And Sage Risotto (vegetarian/vegan)
Brussel Sprout, Chestnut And Sage Risotto (vegetarian/vegan)
Brussel Sprout, Chestnut And Sage Risotto (vegetarian/vegan)

Method:
  1. Put 100g of the cooked chestnuts in a saucepan with milk and bring to a simmer for 3 minutes. Remove from the heat and allow to cool a little before blending in a liquidiser to make a smooth chestnut purée. Set aside for later.
  2. Heat one tablespoon of oil in a large saucepan, add the onion and cook gently for a few minutes until the onion has softened but not coloured.
  3. Add the rice and pearled spelt to the saucepan and stir for a few minutes until the grains become coated in a little oil from the pan. Add the wine, if using, and continue to cook until it has evaporated.
  4. Begin adding the stock to the rice and spelt mixture, a ladleful at a time. (Reserve 50 ml of stock to cook the sprouts a little later). Continue to stir the risotto until all the stock is added and the rice and spelt grains are firm but not chalky when bitten into. This will take about 15 minutes. The spelt remains slightly chewy when cooked.
  5. Add the chestnut purée, half the cheese and half of the chopped sage leaves to the rice and spelt mixture and stir well. Add a little more stock to the risotto if required. It should be creamy and not too dry. Taste the risotto and adjust the seasoning if required.

To Cook The Sprouts:
  1. Add the remaining 1 tbsp of olive oil to a non-stick frying pan together with the thyme leaves. Place the sprouts cut side down in the pan and cook until golden brown. Turn each sprout over and add the remaining stock. Cook the sprouts for another couple of minutes until they are cooked through.
  2. Add the remaining chopped cooked chestnuts, chopped sage leaves, Brussels sprouts and cheese to the risotto and serve.

Cooks Tip:
  • To get ahead with this recipe prep up the ingredients in advance. Begin cooking the dish and stop half way through adding the stock to the rice and spelt before they are fully cooked. At this point turn off the heat. Brown the Brussels sprout halves and set on one side.
  • Twenty minutes before you are scheduled to eat, warm the remaining stock and continue to cook the risotto.

Variation:
  • Pearled barley can be used instead of pearled spelt. Tender stemmed broccoli could be used instead of Brussels sprouts. Garlic oil can be used instead of olive oil for added flavour.

Brussel Sprout, Chestnut And Sage Risotto (vegetarian/vegan).

Brussel Sprout, Chestnut And Sage Risotto (vegetarian/vegan)

Guest Post:

Love Your Gut is an initiative of Yakult UK Limited, in association with Guts UK charity, Bowel & Cancer Research, St Mark’s Hospital Foundation, The IBS Network, Bowel Disease Research Foundation and the Primary Care Society for Gastroenterology.

A national campaign, Love Your Gut has been raising awareness of the importance of gut health for 21 years through expert tips, recipes, case studies, digestive health news and more.

For more information visit Love Your Gut. Follow them on Facebook @LoveYourGutOnline and Twitter: @loveyourgut and join the conversation with #LoveYourGut #GutTalk

Brussel Sprout, Chestnut And Sage Risotto (vegetarian/vegan)

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Baked Figs, California Walnuts And Camembert.

Walnut And Chestnut Sausage Rolls.

Superfood Christmas Salad.

Christmas Nut Loaf With California Walnuts.

You Can Find Me Here:

Pop Over And Find Me On Claire Justine And Fashion On A Shoestring Too.

Let’s Get Social: Twitter | Facebook | Pinterest | YouTube | Instagram.

SHARE:

Granola, Berries And Yogurt Parfaits For Parfaits Day


Granola, Berries And Yogurt Parfaits For Parfaits Day.

Hello friends, love a nice and tasty breakfast?

Do you fancy making some Granola, Berries And Yogurt Parfaits For Parfaits Day?

Granola, Berries And Yogurt Parfaits For Parfaits Day

Granola, Berries And Yogurt Parfaits For Parfaits Day:

Serves 1

Ingredients:
  • 50g Strawberry granola crunch cereal
  • 50g Blueberries
  • 50g strawberries, washed, hulled and cut into quarters
  • 150g Natural Greek yoghurt
  • A spoon of honey optional


Method:

1.) Grab a nice glass jar of your choice to serve your granola in. It could even be an old recycled jam jar, cleaned out.

2.) In a couple of little bowls weigh out all your ingredients.

3.) Layer up the ingredients inside your serving jar a few spoonfuls at a time.

4.) Enjoy.

Granola, Berries And Yogurt Parfaits For Parfaits Day

What do you think of this breakfast idea?

Do you fancy trying it?

Granola, Berries And Yogurt Parfaits For Parfaits Day.

You Might Also Like These Breakfast Ideas:

Speedy Granola Parfait: Using Sugar Free Granola:

Are you looking for some new breakfast recipe ideas?

Or something a little different.

Adding fruit to your breakfast gives you a nice healthy start to the day.

Also a lot healthier than sugary cereals.

Frozen fruit is good too.

Simply take out of the freezer the night before and defrost it overnight in the fridge.

Speedy Granola Parfait: Using Sugar-Free Granola.

Crispy Crunch Fruity Snack:

This tasted amazing.

Me and the children loved making these up.

We layered our favourite crispy crunch cereals up with natural yoghurt, strawberries, banana, and pineapple. It was delicious!

Crispy Crunch Fruity Snacks.

Granola And Fruit Breakfast:

A yummy granola and fruit breakfast. I usually like a Weetabix, muesli or granola topped up with fruit for breakfast before my run, walks with Mollie The Border Collie or a trip to the gym.

It gives me a little energy boost!! Sometimes I like them with milk, other times natural yoghurt. Depending on my mood!

Granola And Fruit Breakfast.

You Can Find Me Here:

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Festive Afternoon Tea at Laura Ashley The Tea Room


Festive Afternoon Tea at Laura Ashley The Tea Room.

*Guest Post*

Love afternoon tea? 

Fancy having a Festive Afternoon Tea at Laura Ashley The Tea Room?

Festive Afternoon Tea at Laura Ashley The Tea Room
Festive Afternoon Tea at Laura Ashley The Tea Room
Festive Afternoon Tea at Laura Ashley The Tea Room

Festive Afternoon Tea at Laura Ashley The Tea Room:

Get into the Christmas spirit with Laura Ashley The Tea Room’s festive afternoon tea, ideal to enjoy with family or friends this Yuletide.

How Much Does Afternoon Tea Cost:

Priced from £25 per person, diners can feast on seasonal favourites including a selection of festive finger sandwiches such as turkey with cranberry sauce, smoked salmon and cream cheese, roast beef with horseradish sauce, and mature cheddar with mulled apple chutney.

What Is In An Afternoon Tea:

The afternoon tea will be served with cranberry scones with clotted cream and Laura Ashley preserves and a selection of festive handmade cakes.

Guests will also receive a choice of freshly brewed tea or coffee, or to add a touch of sparkle to their festive celebration, guests can also opt for a glass of Prosecco with their tea for just £1.

Where About Is The Laura Ashley The Tea Room:

Festive afternoon tea is available at Laura Ashley The Tea Room in Burnham Beeches, Coventry, and Solihull from 25th November 2019. 

Other Afternoon Tea Menus Available:

Vegetarian and gluten-free menus are also available on request at each Tea Room.

Laura Ashley Afternoon Tea Style:

Laura Ashley The Tea Room is decorated in signature Laura Ashley style featuring products from Laura Ashley’s accessories, creating an elegant and comfortable space - perfect for indulging in the most British of pastimes.

How To Book Afternoon Tea:

To book visit Laura Ashley The Tea Room.

Instagram – @Lauraashleythetearoom.

Twitter – @LATheTeaRoom.

Facebook – Laura Ashley The Tea Room.

About The Laura Ashley The Tea Room:

The first Laura Ashley The Tea Room opened in Solihull in 2017 followed by the first in the South of England at Burnham Beeches Hotel in summer 2018 and Coventry in October 2018.

Signature Style:

Laura Ashley The Tea Room is decorated in signature Laura Ashley style featuring products from Laura Ashley’s accessories creating an elegant and comfortable space - perfect for indulging in the most British of pastimes.

What To Expect At Afternoon Tea:

Guests can expect all the British afternoon tea classics including a selection of freshly made finger sandwiches and fancy cakes and patisserie selections which change regularly and include modern interpretations of British classics created using seasonal produce.

Menus Available On Request:

Vegetarian, vegan and gluten-free menus are also available on request at each Tea Room.

*Guest Post*


Festive Afternoon Tea at Laura Ashley The Tea Room.

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How To Celebrate National Afternoon Tea Week At Home:

To celebrate National Afternoon Tea Week (12th – 18th August 2019), Simon Bradley, Head Chef at De Vere Cotswold Water Park – a stunning hotel situated amongst the rolling hills of the Cotswolds and surrounded by 152 lakes - has shared his top tips on how to enjoy the traditional British pastime at home.

How To Celebrate National Afternoon Tea Week At Home.

A Twist On A Classic - Caribbean Afternoon Tea: 

We had a mini heatwave here in the UK yesterday. I spent all afternoon in the garden yesterday, getting the grass cut and table and chairs out of storage. All ready for eating outside in the garden. New research revealed today has found that Caribbean cooking is the least tried cuisine in the UK, with only 27% of Brits having tasted Jamaican food and only a handful having tried dishes from other islands including Dominica (3%), Barbados (2.5%) and St Lucia (2%).

A Twist On A Classic - Caribbean Afternoon Tea.

Theres Always Time For Tea.

You Can Find Me Here:

Pop Over And Find Me On Claire Justine And Fashion On A Shoestring Too.

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