Tag Archives: Healthy deserts

Double Berry Eton Mess

12 Jan


This is the best recipe for when guests come over unexpectedly, quick, easy and about as much effort as tying your shoe lace! Here’s how it goes:

What you need:
500g fresh/frozen mixed raspberries, blueberries and strawberries
1tbsp caster sugar
300ml double cream
200g pot Natural yogurt
4 ready-made meringue nests, roughly broken

What you do:
1) for the berry sauce: Put 125g of the fruit into a pan with the sugar and 3tbsp cold water. Bring to the boil over a medium heat, then simmer for 5 mins until the berries start to break down. Take off the heat and press the fruits through a sieve to make a sauce. Set aside to cool.
2) Whip the cream in a large bowl until it just starts to hold its shape. Stir in the yogurt.
3) Spoon some of the berry sauce in the bottom of each serving glass, followed by the cream. Top with meringue, then a handful of the fresh fruit and a spoonful of cream, top with more fresh fruit and sauce and serve immediately.

Simply delicious! Plus the more messy the more tasty, a fun way to get the kids involved! Have a go and don’t be afraid to get crazy with the fruits. As canapés try serving this layered in double shot glasses! However wild you go…keep it delicious!

Blueberry Pancakes

11 Jan


I woke up today with a major craving for pancake! With weekends becoming more relaxed and time on our hands why not prepare brunch for family and friends? This is a delicious, sour blueberries with sweet syrup is a winning combo…plus it’s healthier then a greasy fry up and much more tasty!

What you need:

1 3/4 cups flour
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
2 cups milk
1/4 cup vegetable oil
1/2 teaspoon vanilla extract
1/2 teaspoon finely grated lemon zest
1 1/2 cups fresh/frozen blueberries

What you do:

1) To get then lovely and fluffy sieve the flour, sugar, baking powder, baking soda and salt into it a large bowl.
2) In a separate bowl, lightly whisk the eggs. Add the milk, oil and vanilla extract whisk to blend.
3) Pour the liquid mixture into the dry and vigorously whisk the ingredients just until blended.
4) Add the lemon zest and the blueberries and gently fold them into the batter with a rubber spatula.
5) Heat a large, heavy, non-stick skillet over medium heat for 3 to 4 minutes. Then pour in enough cooking oil to coat the surface.
6) Ladle about 1/4 cup of batter onto the pan.
7) Cook the pancakes for just over a minute on the first side. Then flip and cook them about half as long, until the second side is golden brown.
8) Serve up the scummy pancakes with butter and maple syrup or homemade blueberry syrup.

Be careful though, this recipe will mean your friends will always want to stay over for breakfast 😉

Keep it delicious!

Banana and Pecan Loaf

5 Jan


An old school recipe from my mums stash of paper clippings and personal endeavours, none the less extremely delicious, high is protein and fibre so a brilliant way to kill the bloating and fill yourself up! Plus a delicious way to use up your extra ripe bananas!

What you need:
2 extra ripe medium bananas (mashed up)
50g pecan nuts
125g cubed butter
1 cup firmly packed brown sugar
3 eggs
1 1/2 cups wholemeal self-rising flour
1/4 cup unprocessed bran
1/3 coconut
1/2 cup whole milk

What you do:
1) per-heat oven to 170º
2) grease a loaf tin with butter and dust with flour
3) combine all the ingredients together and beat on a medium speed
4) dollop the mixture into the prepared tin and bake for an hour, until the sponge springs back and the top is golden brown
5) pop out the tin and leave to cool
6) decorate with royal icing or leave it plain, either way is gorgeous!

Especially delicious with a nutella hot chocolate!

Keep it delicious!