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This year, in less than a week, London will host the 2012 Olympic Games and what better reason to celebrate and have a party. In keeping with the colours of the Olympic Rings why not make some delicious fruity kebabs and serve them with a honey and yoghurt dip. This is a great healthy dessert which may tempt children (and adults) to eat more fruit, and will also count towards their 5 a day.

Fresh fruit is at its best at the moment, if you can why not use some that you have grown yourself.

Fruity Olympic Kebabs

What you will need

  • Wooden Skewers
  • Fresh fruit in the colours of the Olympic Rings:
  • Blue – Blueberries
  • Yellow – Pineapple, Melon, Banana
  • Black – Grapes, Blackberries, Plums
  • Green – Grapes, Kiwi, Apple
  • Red – Strawberries, Raspberries, Watermelon, Plums
  • Wooden Skewers

For the Yoghurt Dip

  • Greek or natural yoghurt
  • Runny Honey

Method

  1. Wash and cut up the fruit into bite sized pieces.
  2. Carefully thread the fruit onto the skewers in the colour order of the Olympic Rings (as above).
  3. Put the Yogurt into a shallow bowl and drizzle over the honey.

To eat

Simply dip the skewered fruit into the yoghurt or spoon it over the fruit.

Enjoy

GillUnion Flag Kneelo Garden Kneeler

P.S. Why not look the part at your party with an attractive Union Jack Kneeler their luxurious layer of memory foam makes them extremely comfortable to sit on as well as protecting your knees with their shock absorbing EVA foam when you are gardening.

They make a great gift too!

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Preparations are well underway all over the country for the Queens Diamond Jubilee celebrations in June. Bunting is being made, entertainers are being booked and street parties are being organized, if you are having your own Party, Street Party or BBQ why not make some of our delicious Red (Strawberries), White (Mascarpone/Cream) and Blue (Blueberries) Jubilee treats.

Fruity Jubilee Cheesecake

  •  400g (approx) Strawberries and Blueberries
  • 250g Digestive Biscuits
  • 100g Melted Butter
  • 600g Soft Cheese
  • 284ml Double Cream
  • 100g  Icing Sugar
  • ½ teaspoon Vanilla Extract
  1. Put the biscuits into a plastic food bag, seal and crush with a rolling pin until they become crumbs.
  2. Gently melt the butter in a pan and add the biscuit crumbs mixing thoroughly.
  3. Press the crumb mixture into the bottom of a 23cm loose bottomed cake tin in an even layer and place in the fridge to chill for an hour.
  4. Mix the Soft Cheese with the Icing Sugar gradually adding the cream and the vanilla extract and beating until smooth.
  5. Spoon the cream mixture onto the biscuit base and smooth down removing any air pockets.
  6. Place in a fridge overnight to set.
  7. 30 minutes before serving remove the Cheesecake from the fridge.
  8. Place the cake tin on a can or a cup and slowly pull the sides of the tin down then carefully slide the Cheesecake off the base onto a serving plate (if you can).
  9. Wash your Blueberries and Strawberries (slice in half if large) arrange on top and decorate with sprigs of mint.

 

Fruity Jubilee Pavlova

  • 4 Large Egg Whites
  • 225g Caster Sugar
  • 2tsp Cornflour
  • 1 tsp White Wine Vinegar
  • 1 tsp Vanilla Extract
  • 300 ml Double Cream
  • 400g (approx) Strawberries and Blueberries
  1. Preheat oven to 150C, Fan 130C, Gas 2.
  2. Line a baking tray with Greaseproof Paper.
  3. In a clean, dry bowl beat or whisk the egg whites until they form stiff peaks then add a few spoonfuls of sugar at a time and continue whisking until glossy and smooth, fold in the cornflour and vinegar.
  4. Spoon the mixture onto the greaseproof paper in a circle about 22cm in diameter making a slight dip in the centre.
  5. Bake for 10 minutes then reduce temperature to 120C, fan 100C, Gas ½ and bake for 1 hour.
  6. Turn the oven off and leave the pavlova to cool in the oven.
  7. Just before serving whip the cream to soft peaks and spoon on top of your pavlova.
  8. Wash your Blueberries and Strawberries (slice in half if large) arrange on top and decorate with sprigs of mint.

Both these recipes can be made the day before and finished off just before serving.

Whatever you are doing have a great time and let’s hope the sun shines.

Gill

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