With a five-year-old and a seventeen-year-old we have to keep the fridge and cupboards full of ready-to-eat snacks. They both get bored of the same stuff day in day out so after a quick look around Pinterest I found a recipe for Blueberry Yoghurt Bites.
What you need:
Blueberries – you can use as few or as many as you want to make
Natural Greek Yoghurt (I’ve used Honey & Apricot and Strawberry)
You need to:
Wash the blueberries. Line a baking tray with greaseproof paper (making sure that it will fit flat in your freezer). Using a cocktail stick to pick up a blueberry, dip in the yoghurt to that the blueberry is completely covered in yoghurt and then put on the baking tray.
Once you’ve dipped all the blueberries, put the tray into the freezer and leave to freeze for a couple of hours.
You should try them this Bank Holiday weekend. My two have decided that they both LOVE them. Next time we’re going to try blueberries as well as raspberries and strawberries.
I thought I would share this Chocolate Cola Cake recipe that I made for my sons seventeenth birthday on Friday.
375g Self-raising Flour
450g Golden Caster Sugar
4 1/2 tablespoons Cocoa Powder
2 Pinches Bicarbonate of Soda
1 1/2 teaspoons Vanilla Extract
150g Icing Sugar
20g Cocoa Powder
Few Squares of Chocolate
2 tbsp Coke
2 tbsp Cocoa Powder
200g Icing Sugar
Heat the oven to 180C/Gas4.
Sift the flour, cocoa and bicarbonate of soda into a bowl and add the sugar. Melt the butter and cola drink gently in a pan then add to the dry ingredients, together with the milk, eggs and vanilla.
Mix gently but thoroughly and divide into two 8 inch greased round cake tins. Bake for about 40 minutes or until a skewer inserted into the centre of the cake comes out clean. Remove from the oven and leave to cool.
Whilst the cakes are cooling make the filling by melting the butter and chocolate. Sift the icing sugar and cocoa powder and add to the butter and chocolate. Add in the milk and mix to a creamy consistency.
Spread the filling onto one of the cakes and top with the other sponge.
Make the topping by putting the butter, cola drink, and cocoa into a pan and melt slowly. Bring the mixture to the boil and then pour onto the icing sugar. Beat until smooth and pour over the cake while still warm. Cool the cake in the tin.
For the coke bottle effect I used the Anti-Gravity Pouring Cake Kit from Lakeland and smoothing topping over the pole to make it look like coke pouring from the bottle and sprinkled Chocolate Popping Candy to make it look like bubbles. Use an empty coke bottle filled with a bit of brown tissue paper and add to the top using some of the chocolate topping to keep in place. I added cola bottles to the bottom of the cake to finish it off.
*Originally posted in April 2016. his post may contain affiliate links which means that I receive a small payment should you click the link and make a purchase at no extra cost to yourself.
Easter is upon us and everywhere you look there is chocolate to be seen. I love chocolate with dark chocolate being my favourite and when I was given the opportunity to try some Japanese-inspired Chocolate Truffle recipes I jumped at the chance. The flavours we’re going to make are:
Miso Caramel – think salted caramel with a twist
Shaoxing Rice Wine – a warm, boozy hit
Wasabi Furikake – milder than chili with the added crunch of sesame
Pickled Sushi Ginger – chocolate & ginger with the surprising tang of pickle
Yuzu – a hint of citrus
I have to be honest when I received a box of ingredients I was hard-pushed to imagine them paired with chocolate but here goes.
This is the list of items needed to make the truffles:
Good quality Dark Chocolate
Shaoxing rice wine warmed
Yutaka Wasabi Furikake
Yutaka sushi ginger
Pink salt crystals
Quite an interesting list of items, but this is to make five different flavoured truffles and will make approximately 30 – 36.
Chocolate Easter Truffles Recipe
200g dark good quality chocolate
60ml double cream
80g unsalted butter
Method for all truffles
In a double saucepan (or a Pyrex bowl in a saucepan), place chocolate, butter, and cream. Heat through slowly until smooth whilst whisking. Remove from heat and divide into 5 equal portions, adding the various flavourings to each individual portion as below. Place in the fridge to set – overnight if possible.
Remove the various truffle mixes from the fridge and, with a teaspoon, scoop out a goodly amount. Roll into a ball and place on a plate (remembering to keeping the various flavours separate) and continue until all the mixture has been used.
Yutaka Shaoxing rice wine flavouring
2 tbs Shaoxing rice wine warmed
Vermicelli for coating
Yutaka Wasabi Furikake flavouring
2 tbs Yutaka Wasabi Furikake
Drinking chocolate for coating
Yutaka Pickled Sushi Ginger flavouring
2 tbs chopped Yutaka sushi ginger
Cocoa for coating
Roll the ginger truffles in cocoa and place in truffle cases. Roll the Wasabi Furikake in drinking chocolate and the rice wine truffles in vermicelli and return to fridge.
Yutaka Yuzu flavouring
2 tsp Yutaka Yuzu
100g white chocolate – gently melted for coating
Using a double boiler (or Pyrex bowl in a saucepan) melt the white chocolate over a low heat and, when removed from the heat & cooled slightly, spoon over Yuzu truffles until coated. You can use a cocktail stick pushed carefully into a truffle to help you turn and coat with the chocolate. This needs patience! Leave them to set on a plate.
Miso caramel sauce filling
50ml double cream
1 tbs Yutaka Miso
100g dark chocolate – gently melted for coating
Pink salt crystals for sprinkling on the top
Miso caramel flavouring method
Put sugar and water in a heavy-bottomed saucepan, stir and leave on medium heat, stirring occasionally, until caramel in colour. Carefully add double cream (it will hiss a little) and whisk whilst off the heat, add miso paste and whisk thoroughly until smooth. Add 2 tbs of miso caramel sauce to the remaining truffle mixture. The remainder of the sauce saved and used over ice cream for a delicious dessert.
Melt the dark chocolate and coat the Miso caramel truffles using a cocktail stick pushed carefully into a truffle to help you turn and coat with the chocolate. Sprinkle a couple of pink salt crystals on the top.
We made up the five different flavours and left them in the fridge whilst we went out for the day. Three of them were fairly easy to mold into ball shapes, but the Shaoxing rice wine flavour and the Pickled Sushi Ginger were quite tacky still.
We thought it was quite fun smelling all of the ingredients and wondering how the truffles were going to taste. I thought that the Shaoxing rice wine smelt quite nice. We all agreed that the Wasabi Furikake smelt awful and Daddy and I had a taste of it neat which was a bit of an experience for the tastebuds.
These are our lovely-looking truffles all ready to be tried.
Miso Caramel – We all agreed that it was quite salty, but not in a bad way so this one gets the thumbs up.
Shaoxing Rice Wine – This one was up there as one of our favourites.
Wasabi Furikake – We were all very nervous about this one. We gave it to Ryan without telling him what it was which he wasn’t impressed by. For me this felt like attempting a ‘Bush Tucker Trial’ so I only had a very little taste. Now that we’ve ticked this off our list of tried and tested I don’t think we would go for this one again. Daddy is very keen to use this in savoury cooking though.
Pickled Sushi Ginger – I wasn’t too sure that I would like this one as it seemed like a lot of ginger, but surprisingly it was a nice hit of ginger.
Yuzu – This was up there as our other favourite. I think the white chocolate made this the prettiest one as well.
This was definitely a taste experience for us all which we enjoyed. Which one of the Japanese inspired Chocolate Truffle Recipes would you most like to try?
*We were gifted the ingredients by Yutaka for the purpose of this review but all the opinions are our own. This post may contain affiliate links which means that I receive a small payment should you click the link and make a purchase at no extra cost to yourself.
These little pancakes are so cute. You can make a batch up and freeze, and then you can take a few out the night before for breakfast.
Pancake Kebab Recipe
Isabelle had her friend over to play today so it was the perfect time to test these out. Apologies for my none too professional maple syrup drizzle. I think I need a bit more practice!
To make the pancakes you will need:
135g Plain flour
1 Tsp Baking Powder
1/2 Tsp Salt
2 Tbsp Caster Sugar
130ml/ 4 1/2 fluid oz milk
1 large egg
2 Tbsp melted butter, plus extra for cooking
You will also need:
Short Wooden kebab sticks
2 Kiwi fruits
A few Blueberries
Approx 8 Strawberries
Maple Syrup to serve
Sift the flour, baking powder and sugar into a bowl and add the salt.
In a separate bowl, whisk the egg with the milk and melted butter.
Mix the wet and dry ingredients together then lightly whisk until well combined and lump free.
Make this mixture a little in advance as it works best if you put it into the fridge for a while.
Melt some butter in a frying pan and if you’re confident put a small amount of mixture in small blobs to make small bitesized pancakes. If not you can either use a squirty bottle or a round biscuit cutter to get the correct size.
Slice the fruit ready for construction.
Once all the pancakes are made you can make up the kebabs alternating pancakes and fruit or you could give them to the kids to make how they like.
Spicy Carrot and Lentil Soup. The best bit of the cold weather are the scrummy soups, casseroles and home comfort food. I love a big bowl of soup, and it’s a great thing to make in advance, freeze and take out for work or a meal when you’re super busy.
What you will need:
600g Carrots, washed and grated
140g Split red lentils
2 Tablespoons Olive Oil
1 Litre hot vegetable stock
2 Teaspoons Cumin Seeds
Pinch of Chilli flakes
Heat a large saucepan and dry-fry the cumin seeds and chilli flakes for 1 min, or until they start to jump around the pan and start to smell yummy.
Add the oil, carrot, lentils, stock and milk to the pan and bring to the boil. Simmer for 15 mins until the lentils have swollen and softened.
Whizz the soup with a stick blender or in a food processor until smooth, but can be left chunky if you prefer and serve with naan bread and a dollop of yoghurt.
Really easy to make and totally scrummy.
If you like the sound of Spicy Carrot and Lentil Soup then have a look at all of our other tried and tested recipes, pop over to our Recipes Page.