Hi everyone, I hope your day has been well. Today’s post is my new smoothie recipe that tastes so good, it is really easy to make and the ingredients are easy to find.
This is by far the tastiest smoothie I have ever made. The flavours all complement each other so well and the consistency is just perfect. I’ve used an orange, mango, grapes and blackcurrants, not a combination I would normally put together but I will definitely be making this much more. It’s quite sweet and tastes really good cold. It has a slush consistency and I would recommend this as a substitute as its much healthier. Although Summer has ended this is a great refreshing smoothie filled with delicious fruits.
Recipe: Sweet Smoothie (serves 1)
100g frozen mango
50g blackcurrants and grapes
Set out your blender and prepare the fruits.
Blend everything together until a smooth consistency and enjoy.
I loved the lemon butter biscuits so much that I had to try them flavoured with orange zest! You could also try other fruits too like grapefruit, banana or strawberry by adding 30g – 40g of fruit to the mixture. With this recipe I added some food colouring to add a more orangey tone to the biscuits 😀
120g unsalted butter
100g caster sugar
1 large egg
1 large orange
200g plain flour
1/3 baking powder
1. Beat the butter and sugar together until creamy, then add the egg and continue beating until its light and fluffy.
2. Finely zest the orange into the bowl, then add the plain flour and baking powder. Give it a big mix.
3. It will look a bit like a cake mixture now, use a heaped teaspoon to put the biscuits onto the baking tray and finally bake in the oven for 20 minutes until brown and golden.
The great thing about this recipe is that you don’t have to add the chocolate and it will still taste delicious. The orange and chocolate combination works really well together with the bitter chocolate and sweet orange…
150g plain flour
Pinch of salt
50g ground almonds
50g caster sugar
1 egg yolk
125g dark chocolate (I used choc shot from Sweet Freedom)
1. Preheat the oven to gas mark 4 and line 2 baking trays with parchment paper. Sift the flour into a large bowl and add the salt, stir in the butter until you reach a breadcrumb consistency.
2. Wash the orange and grate the zest into the bowl. Next add the ground almonds, sugar and squeeze in the juice of the orange along with the egg yolk. Stir until combined and chill for 30mins.
3. Roll out the dough to 1cm thick, cut out the biscuits using a 5cm cutter. Arrange the biscuits on to the baking tray and bake for 10- 15 minutes. Leave to cool on a wire rack.
4. For this part I just squeezed some chocolate sauce from Choc Shot and then sprinkled with some chopped nuts. You can easily melt some chocolate in a bowl over simmering water and spoon the chocolate over half the biscuit.
You could really use any chocolate of your choice white, milk or dark. I used choc shot because I thought I would use something different that’s made of really good ingredients, the taste is slightly bitter compared to what I’m used to but still nice on the biscuits 🙂
Hi everyone I’ve got another recipe from Homemade Memories by Kate Doran, she has such great recipes 🙂 if you love jaffa cakes then this recipe is perfect for you!
I love the light cake at the bottom topped with the orange jelly and covered with dark chocolate, to be honest jaffa cakes aren’t my favourite but when homemade they taste so good.
To make the orange jelly you’ll need:
60g castor sugar
Peel from 1 orange
3 sheets of gelatin leaves
100ml orange juice (from 2 oranges)
For the cakes:
60g icing sugar
20g plain flour
40g ground almonds
2 egg whites
Pinch of salt
120g dark chocolate
For the method
1. For the jelly combine 120ml water with the sugar and orange peel in a saucepan. Bring to the boil then simmer for 10 minutes until reduced by half. In the meantime line a square tin with cling film. Soak the gelatin leaves in cold water for 5 minutes.
2. Remove the syrup from the heat and strain into a jug. Squeeze the water from the gelatin leaves and add to the syrup mix and stir until dissolved, pour into the square tin and chill for 2 hours.
3. Place the butter in a saucepan on the stove until the butter just starts to melt. Allow to cool and use a brush to grease a 12 hole muffin tin.
4. Preheat the oven to gas mark 5. Sift the icing sugar and flour into a bowl and whisk in the ground almonds. Add the egg whites, salt and melted butter and whisk to a batter. Divide between the muffin tin holes and bake for 10- 12 minutes, remove and leave to fully cool.
5. Once the jelly has fully set, use a cutter to cut out discs of the jelly and carefully place on to of each cake. (If you don’t have cutters just roughly cut circles using a bread knife)
6. Melt the chocolate in a heat proof bowl over a pan of simmering water and leave to cool for 10 minutes. Spoon 2 tsps of chocolate over each jelly disc and leave to set.