Showing posts with label Recipe Developing. Show all posts
Showing posts with label Recipe Developing. Show all posts

Monday, 1 August 2016

Lychee and Berry Cooler

Summer time is perfect to dine outdoors, I adore the smell of the barbecue in the summer heat, the sound of the crackling coals as they burn and the breeze from the trees makes it an idyllic evening. I relish sitting in the garden in the evenings with a cooling mocktail just enjoying the evening as the sun goes down.

I particularly like tropical flavours in my mocktails and pairing them with seasonal berries is a trick I learnt many years ago. The Sweetness from the lychee and the tang from the blueberries makes Lychee and Berry Cooler a really refreshing mocktail.

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Lychee Berry Cooler
A refreshing summer mocktail with tropical flavours and berry burst.
  • 150ml Lychee Juice
  • 150ml Soda water
  • 10 Mint Leaves
  • 1 cupful Ice
  • 60g Sugar
  • 1 Lime cut into slices
  • 200g Blueberries
  • 60 ml Water

1. In a saucepan add 150 g of blueberries (reserve rest for garnish) together with water and sugar and simmer the mixture until the sugar is melted and the berries soften. Mash the berries with the back of the spoon. Remove the pan from the heat and strain the mixture to make blueberry syrup.Keep aside to use as needed.2.Take two tall glasses Add three tablespoons of Blueberry syrup to each glass and half fill the glasses with ice cubes.3.Add slices of lime, few blueberries and a couple of mint leaves into the glasses. Pour over the ice about 50 ml of Lychee Juice and 50 ml of soda water. 4. Garnish with blueberries and mint leaves and serve immediately.
Prep time: Cook time: None Total time: Serves: 4

This post is in collaboration with thebar who asked me to create my favorite summer mocktail

Sunday, 19 June 2016

Coriander Peas Rice ~Microwave Method

I love rice dishes and I am always looking for different ways to flavour my rice. One of my recent favorite recipes is this coriander peas rice. The recipe requires very few ingredients, but believe me the aroma of fresh coriander is so pungent that, it is all that is required to make this rice flavoursome and delectable.

I prepare this rice usually on a weeknight when I am in a hurry to get a meal on the table after work. For these occasions I tend to use my microwave for cooking to speed up the cooking process and also having the convenience of being able to cook something else whilst one dish is cooking in the microwave. 

Microwaves have come along a long way, my microwave oven is a combination one that cooks, grills and bakes but the newer Microwaves in the UK by Panasonic offer the turbo steam technology that preserves the delicious flavour, vitamins and nutrients of food. This is on my wish list when my microwave needs replacing.

To make this rice dish in less than 20 minutes you can use a microwave , it can also be cooked on the stove top although the cooking time may differ.  This microwave method is a foolproof way to make rice for those people who struggle to get delicious fluffy rice.

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Coriander Peas Rice
Aromatic coriander flavoured rice cooked with sweet tender peas.
  • 80g Frozen peas
  • 1 Medium new potato cut into half and then thin slices
  • 180g Laila Basmati Rice
  • 400 ml Water
  • 1 teaspoon Salt
  • 10 Coriander stalks
  • 2 Green chilli finely chopped (to taste)
  • 1 tablespoon Lemon Juice
  • 1 tablespoon Olive oil
1. Wash the coriander and chop it roughly and add it to a pestle and mortar, add the green chilli and lemon juice and grind the coriander to a fine paste.(If you are feeling lazy you can do this in a blender)

2.Wash the rice and drain it. Add it to a large microwaveable bowl with a lid.Stir in the oil to coat the rice grains.3.Add the peas and potato slices, salt and two tablespoons of the coriander paste ( you can store any surplus in a jar in the fridge for later use) 4. Add 400 ml of water and stir all the ingredients. 5.Cover the bowl with the lid and place it in a microwave on high power for about 15 minutes to 18 minutes until all the water is absorbed and rice is cooked.6. Remove the bowl from the microwave and let the rice rest for 5 minutes after which open the lid and fluff up the rice with a fork.Transfer the rice to a serving dish and garnish with chopped coriander. You can serve the rice with any curry of your choice.
Prep time: Cook time: Total time: Yield: Serves 2

This post is in collaboration with Panasonic.

Sunday, 28 December 2014

Asian Sweet Corn Soup

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Asian Sweet Corn Soup

Spicy and delicious Indo Chinese flavours all blended into this wonderful warming soup.

  • 240 g Frozen sweet corn kernels
  • 1 white medium onion finely chopped
  • 1 clove garlic peeled and finely chopped
  • 1 tablespoon light olive oil
  • 2 cups skimmed milk.
  • 1 medium potato peeled and diced
  • 1 tablespoon toasted white sesame seeds
  • 1/2 teaspoon salt
  • 1/2 teaspoon white pepper
  • 1 green chilli de seeded and chopped
  • 1 tablespoon light soya sauce


1.In a frying pan heat the oil and sauté the onions and garlic for 2-3 minutes until onion is translucent.2.Add the diced potato and cook for another 5 minutes.3.Add the sweetcorn to the potatoes and sauté for 2-3 minutes longer.4.Transfer the sweetcorn and potato mixture to the Morphy Mixture soup maker and add the salt, pepper, chilli and milk and cook for 21 minutes on smooth setting.5.Once soup is cooked open the top and add the soya sauce and give it a stir.6.Transfer the soup to serving bowls and sprinkle with the toasted sesame seeds.
Prep time:5 mins Cooking Time:32 minutes Total time:37 mins Yield:Serves 4 

This soup can be made on stove top also, add the milk and spices to the pan at step 4 and continue cooking soup until potatoes are tender.Blend the soup in a blender and then add the soya sauce.

I have cooked my soup in the Morphy Richards 501012 Soup maker that was sent to me to try.The recipe post is in collaboration with Legal and General who are promoting healthy eating. My inspiration was to create a healthy soup that that would be perfect to serve after all the indulgence of rich Christmas food. This soup is perfect as a starter to any Chinese meal, for lunch or just as an appetiser in shot glasses to serve at parties.The recipe is also suitable for the 5:2 diet.

Suitable for 5-2 diet

Calories Per Serving

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 Lets Cook / Create Hot beverages event by simplyfood.

Monday, 15 December 2014

Spicy Aubergine Tortilla Wraps

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Spicy Aubergine wraps

Aubergines cooked in aromatic spices and wrapped in a soft tortilla wrap...

  • 1 large Aubergine
  • 1 Medium Onion
  • 1/2 teaspoon Turmeric powder
  • 1/2 teaspoon Coriander powder
  • 1/2 teaspoon Cumin powder
  • 1/2 teaspoon Fresh Ginger paste
  • 1/2 teaspoon Fresh chilli paste
  • 1 tablespoon Lemon Juice
  • 1/2 teaspoon Chilli powder
  • 2 tablespoons Olive Oil
  • 1 teaspoon Salt
  • 1 tablespoon fresh Coriander
  • 1 bowl mixed salad , shredded lettuce, tomato slices , grated carrots
  • 4 Mission deli  original tortilla wraps

1. Dice the aubergines in 1 cm cubes.2. Peel the onion and finely dice it.3. Add 2 tablespoons oil to a frying pan and saute the onion on medium heat until it's translucent.4.Add the aubergine to the onions, followed by the salt, green chilli paste, ginger paste, red chilli powder and lemon juice, turmeric powder, cumin powder and coriander powder.5.Saute the mixture for 7-8 minutes until aubergine is cooked .6.Turn off the heat and allow the aubergines to cool slightly .7. Once the mixture cooled stir in a tablespoon of fresh coriander .8. To serve, warm the tortilla wraps on a griddle.9. Place the warmed wrap on a plate and spoon a generous amount of spiced aubergines.10. Top the aubergines with shredded lettuce, tomato slices and grated carrots.11. Roll up the tortilla wrap and serve with a with a cool minty yoghurt  dip.

Prep time: Cook time: Total time: Yield:4

This post is in collaboration with Mission Deli wraps who sent me a packet of wraps and a Sainburys voucher to purchase the ingredients to create a recipe.

Thursday, 4 December 2014

Orange Marmalade Cake

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Orange Marmalade Cake

Orange marmalade cake with aromatic citrus araoma.


  • 175 g /6 oz softened butter, plus extra for greasing pan
  • 175g / 6oz caster sugar
  • 200g / 7 oz self raising flour
  • 50 g / 1.5 oz ground almonds
  • 1 teaspoon orange zest
  • 3 medium eggs 
  • 3 tablespoons orange marmalade plus 1 tablespoon marmalade for brushing on cake
  • 1 teaspoon vanilla


    1.Pre heat oven to 170 degrees and grease a loaf tin with the butter and dust it with flour.2.Cream together the sugar and butter, add the eggs and flour and almonds and mix together.3. Add the orange zest, marmalade and vanilla and mix together into the cake batter .4. Pour the batter into the prepared loaf tin and bake for 45 minutes in the oven. Check the cake is cooked by inserting a skewer in the cake, if it comes out clean cake is ready.5. Remove the cake from the oven and brush it with the reserved marmalade while its hot.
    Prep time: Cook time: Total time: Yield: 12 slices

    I was sent some bottles of the Christmas marmalade with cranberries and the Christmas preserve  mulled wine  by Mackays. Adding the marmalade in the cake gave it a wonderful citrus flavour to the cake.

    Tuesday, 22 April 2014

    Jelly Bean Mini Cheesecakes for National Jelly Bean day 22nd April

    Today is national Jelly Bean day and I have created this delicious mini cheese cakes to celebrate the day.


    1 250 g tub light mascarpone cheese 
    3 tablespoons icing sugar
    1 teaspoon vanilla essence
    A handful of assorted Jelly beans
    125 g digestive biscuits
    50 g butter
    3 tablespoons mango compote
    2 strawberries for garnish (optional)


    1. Crush the biscuits .
    2. Melt the butter and add it to the biscuits, mix together to form a sand like texture.
    3. Place four ring moulds (without the base) on a baking tray lined with parchment paper.
    4. Divide the biscuit mixture into the four rings and press it smooth and pack it into the rings.
    5. Place the tray in the fridge to chill and set the biscuit base.
    6. In a bowl add the mascarpone, icing sugar and vanilla and whip it together.
    7. Fill a piping bag fitted with a star nozzle with the mascarpone mixture.
    8. Run a sharp knife around the edge of the ring to release the biscuit base and gently lift off the metal ring.
    9. Place the biscuit bases on to serving tray and spoon over them some mango compote.
    10. Pipe over the compote the mascarpone mixture.
    11. Scatter some jelly Belly beans on top of the mascarpone and chill the cheese cakes before serving.

    12. If you have strawberries slice them thinly and add as garnish together with the Jelly Beans

     Thankyou to Jelly Belly for sending me the Jelly Beans to try.

    If you would like to win a spring box of Jelly beans check this post  to enter the give-away.

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