Now, this isn’t the most thrilling post ever, I’ll grant you. But I have been whipping up a batch of smoothies ever Sunday evening for a few weeks now so this is most definitley what’s happening in my kitchen!
I never manage to eat breakfast before I leave the house of a morning. I will always, ALWAYS choose to have that extra 5 minutes sleep. And when I get to York… well, those sausage sandwiches from Greggs are mighty tasty! By the time I’m at my desk it’s all systems go and I just don’t really have time to eat something. Thus, smoothies!
They go in a bottle* so you only need one hand free to have them. No chewing needed so you can still answer the phone, and they are made of fruit, milk and yogurt, all healthy, all breakfast foods! I favour the basic strawberry and banana but if there’s other fruit around, kiwis or peaches for example they they get thrown in there too!
Makes 5x 250ml
3 bananas, roughly chopped
200g strawberries, hulled
200ml vanilla yogurt
milk to top up
– Put the bananas, strawberries and yogurt in an upright blender.
– Top up with milk until around the 1250ml mark. If there’s fruit piled up above that mark go below by a similar distance.
– Blitz until smooth.
– If you don’t have the 1250ml needed add more milk to get you there and blitz again.
– Pour into bottles and refrigerate until needed.
– Grab one each morning and you’re good to go! Just give a good shake before drinking to mix it all up again.
* I use the Starbucks Frappucino bottles. They’re the perfect size and a nice thick glass, which keeps cool nicely during my commute. Asda sell the Frappucinos for about £1 usually and I have a weakness for iced coffees so I have a collection now. Just peel away the labels (they come away quite easily) and wash thoroughly after each use.
This dessert came about beacause I had to use up half a block of puff pastry and the strawberries were in danger of going off. While poking about the cupboard I found a block of marzipan had a hole in the packet so I decided to use that too. Et voila!
250g ready made puff pastry
Approx 12 strawberries
3 tbsp flaked almonds
2 tbsp golden caster sugar
– Preheat the oven to gas mark 6 and prepare a non stck baking tray.
– Roll out the pastry into a long rectangle and place on the baking tray. Score a line down the two longest sides about 1.5 cm from the edge.
– Roll out the marzipan to approximately the same size as the inside of the two lines. Place on top of the pastry.
– Cut the strawberries into 3 parts, lay the central part in the middle with the outer two pieces either side, cut side up. Continue to lay the strawberries in this fashion on top of the marzipan filling in any gaps as necessary.
– Sprinkle the strawberries with the sugar and flaked almonds.
– Brush the sides of the pastry with milk.
– Place in the oven and bake for 20 minutes or until puffed up and golden.
Filed under Desserts, Easy
150ml whippng cream
24 vol au vont cases
4 tbsp sugar
– Cook the vol au vont cases accordingto instructions and allow to cool.
– Whip the cream until it is soft but holding peaks.
– Hull the strawberries and chop into small chunks.
– Put half of the strawberries into the cream and stir thorough. Chill until needed.
– Put the other half of the strawberries in a small pan with the sugar and heat until they form a syrup, stiring to make sure it doesn’t stick.
– Use a stick blender to remove the lumps and make a smooth syrup.
– Melt the chocolate in a bowl over a pan of boiling water.
– Put the melted chocolate into a ziplock bag and seal.
– Put a teaspoon of syrup in the base of each vol au vent case.
– Then put a heaped teaspoon of the cream and strawberry mix on top.
– Add another drizzle of syrup on top of the cream.
– Cut a tiny corner off the bag of chocolate and gently squeeze in a zig zag pattern over the top of each vol au vont.