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Tuesday, 22 April 2014

Jelly Bean Trifle to celebrate National Jelly Bean Day 22nd April

Today is National Jelly Bean day and to help celebrate it I have created a Jelly Bean Trifle to enjoy.


A handful of assorted flavour Jelly Beans
1 medium slice of chocolate cake
100 ml whipping cream
1 tablespoon icing Sugar
1 teaspoon vanilla essence
4 Strawberries


1. Cut the cake into 1 cm cubes and keep aside.
2. Whip the whipping cream with icing sugar and vanilla essence until stiff peaks.
3. Hull and chop up two strawberries into small pieces
4. The other two strawberries  hull and slice to look like hearts.

To Assemble:

1. Take two tall serving glass and place four heart shaped strawberry pieces in each glass so that they stand up on sides of glass.
2. Add 4 small cubes of cake in bottom of each glass. Add a teaspoon of cream and add a few pices of strawberries and scatter 4-5 jelly beans on top.
3.Add 3-4 pieces of cake again , followed by a spoonful of cream, a scatter of chopped strawberries and a few jelly beans.
4. Last layer add 3-4 pieces of cake, followed by some strawberries and a final dollop of cream. Garnish with remaining jelly beans and chopped strawberries.

I would like to Thank Jelly Belly for sending me a lovely box of Jelly Belly Beans to enjoy.
If you would like to win a box of spring jelly beans check out this giveaway

Monday, 21 April 2014

Tomato and Pepper Salsa ~Secret recipe Club challenge 21st April 2014

This is my assignment with the Secret Recipe Club.The aim of the club is that you are allocated a blog from which you have to select a recipe and try it and blog about it. My assigned blog was Eliot's Eats. This blog is written By Eliot.I was browsing through the blog looking for a salad or healthy recipe and came across this lovely home made tomato salsa recipe. It turned out perfect. I only made minor changes to accommodate the ingredients I had as I was unable to get all the specific peppers stated in the recipe.

Refreshing summer goodness in this delicious and healthy salsa.


4 medium tomatoes
1 small red onion
1/4 red capsicum
1/4 green capsicum
2 jalapeƱos
1 clove garlic
1 tablespoon fresh coriander finely chopped
Juice of 1 lemon
1/2 teaspoon salt
1/4 teaspoon black pepper


1. Half the tomatoes and remove the seeds and chop in to very small pieces and add them to a bowl.
2. Peel and finely chop the red onion and add it to the bowl.
3. Cut the jalapeƱos in half lengthways, remove the seeds and finely chop and add to the bowl.
4. Finely chop the red and green capsicums and add them to the bowl.
5. Peel and finely crush the garlic and add it to the bowl.
6. Add the fresh coriander, lemon juice, salt and pepper to the bowl and toss all the ingredients together.

Serve the salsa with tortilla or potato chips.

Submitting to:

 In my VEG BOX ~Onions event by citrusspiceuk guest hosted by Tina of Spicy Pear

Thursday, 17 April 2014

Pumpkin and Date Halwa~An Indian sweet dish.

Halwa an Indian sweet dessert that is served with a main meal and can be made from a variety of fruits and vegetables. The sweetness from the dates and raisins makes this halwa delectable.


180 grams/ 6 oz grated pumpkin
1 tablespoon ghee (clarified butter)
2 tablespoons sugar
6 ripe majdool dates chopped finely
½ teaspoon cardamom powder
12  raisins
Few almond and pistachio flakes for garnish
1 teaspoon dessicated coconut.


1. Place the grated pumpkin in a microwaveable bowl, add 4 tablespoons of water and cook the pumpkin for 6 minutes until well cooked.
2. Remove the pumpkin from the microwave and mash it up using the back of a spoon.
3. Heat the ghee in a pan and add the pumpkin, cook the pumpkin on a medium heat for 7-8 minutes, stirring continuously to stop it sticking to the pan. Cook until all the moisture has evaporated and pumpkin starts to leave sides of pan.
4. Add the sugar and the dates and the raisins and cook the halwa for 3-4 minutes longer again keep stirring it to stop it sticking. Add the cardamom powder and mix well.
5. Transfer to a serving dish and garnish with grated coconut, almond flakes and pistachio slivers.

Submitting to:

Lets cook sweet treats for Easter event by

Taste of Tropics ~ Dates Event by Chef Mireille guest hosted by citrusspice

Javelin Warrior Cookin/with luv

Saturday, 12 April 2014

Lemon Drizzle Cake ~Eggless

Moist and citrussy lemon drizzle cake that is delicate and delectable.


Dry Ingredients

300 g plain flour
1/2 teaspoon baking powder
1/2 teaspoon bicarbonate of soda
1/2 teaspoon salt
250 g sugar

1 heaped spoon lemon zest

Wet  Ingredients:

100 ml water
140 ml Rachels lemon yoghurt
75 ml sunflower oil
1 tablespoon  apple cider vinegar 
1 teaspoon vanilla

For lemon drizzle:

juice of I lemon
1 tablespoon sugar


1.Line 2 loaf tins with parchment paper.
2. Preheat oven to 180 degrees C
3. In a large bowl sieve together the baking powder, bicarbonate of soda and salt.
4. Stir in the sugar gently.
5. In a jug whisk together the yoghurt, oil, water, vanilla and apple cider vinegar and lemon zest
6. Gently fold the wet ingredients into the dry ingredients with very light folding action(You want to keep the cake airy over mixing will cause it to go dense)
7. Divide the batter into the two prepared loaf tins so that they are half filled.
8. Tap the tins gently on the work top to distribute the batter evenly in them.
9. Bake in middle shelf in the preheated oven for 20-25 minutes until cakes are golden brown.(Do not open the oven door during this time the cakes will sink) After 25 minutes open the door and insert a skewer into the centre of the cake if it comes out clean cakes are cooked if skewer is wet cook for another 5 minutes.
10. Remove cakes from oven and keep aside to cool.
11. Mix together the lemon juice and sugar and using the skewer poke holes in the cakes you have baked.
12. Pour over the warm cakes the lemon syrup and it will sink into the cakes.

I was recently sent some Rachels Organic Lemon Yoghurt to try. I used the Rachels Lemon yoghurt to make this Lemon drizzle cake. The Greek Style Bio live organic yoghurt gave the cake the added moistness and a delicious citrus flavouring.

I would like to Thank Rachels  for sending me the yoghurt to samples.

Submitting to:

Lets cook Sweet Treats for Easter event by simplyfood

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