The very simplest of green leaf salads can be totally transformed by a knock-your-socks-off salad dressing, and I’ve been making the most of all sorts of lovely fresh fruit we’ve had around over the last few weeks to experiment with these brightly-coloured vinaigrettes.
These fruity dressings keep well in the fridge, and are such a lovely gift to take along to a BBQ or summer lunch party – made in under 5 minutes, poured into a sterilised bottle and tied with a pretty label round the neck, they are always really well received.
Continue reading “Recipe: 5 Fruity Salad Dressings”
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The ‘Roaring Twenties’ – a time of flappers, parties, new fashions, new cars, new foods, and fabulous cocktails. I was recently challenged by Rennie® to create a recipe inspired by the 1920s, as part of their ‘Cooking Through the Decades‘ Campaign.
My thoughts immediately turned to Great Gatsby-style parties, and specifically to cocktails, and I decided to turn the iconic ‘Bellini’ cocktail of prosecco and peach purée into an elegant and refreshing dinner party dessert in the form of jelly. Continue reading “Recipe: Prosecco & Peach Jellies”
Disclosure: This post is sponsored by V8 Juice
Two of my favourite tastes of summer are zingy raspberries and tender baby beetroots, so I was a bit too excited when the team at V8 juice got in touch to commission a recipe using their new V-Fusion Raspberry & Beetroot Juice.
The flavour combination is amazing – the earthy beetroot would be far too, well, vegetable-y (!) on its own, but the clever people at V8 have blended it to perfection with tart raspberries and sweet apple juice to make this incredibly delicious as well as insanely good for you. Continue reading “Recipe: Raspberry & Beetroot Swirl Cake”
We have a shamefully neglected morello cherry tree in a pot outside our front door, and last winter I was 100% sure it had kicked the bucket. I intended to take it to the dump, but thankfully never got around to it, and lo and behold, it sprung back into life and for the last few weeks has been drooping under the weight of a huge crop of great big juicy morello cherries. There’s probably a moral in that somewhere.
This jam began as a thank-you present for some lovely ladies who have been helping with childcare over the last term, but in order to make enough pots I bulked out our cherries with some raspberries. Both are fairly sour so this is a jam with some ‘zing’ to it, which I love, but if you prefer you jam super-sweet you could use eating cherries and perhaps strawberries in place of the raspberries. Continue reading “Recipe: Morello Cherry & Raspberry Jam”