The rising of the hot sun brings memories of cool breezes and ice cold lemonade!!! xoxo

Ingredients: 150 ml water, 6 tbsp sugar , 1 tsp grated lemon rind, 125 ml lemon juice, 6 ice cubes, cold sparkling water to serve. Granulated sugar and slices of lemon to decorate. Method 1: Put the water, sugar and grated lemon rind into a small saucepan and bring to the boil, stirring consistently. Continue to boil, stirring for 5 minutes. Method 2: Remove from the heat and leave to cool to room temperature. Stir in the lemon juice, the transfer to a jug, cover with clingfilm and chill in the refrigerator for at least 2 hours. Method 3: When the lemonade has almost finished chilling, take 2 glasses and rub the rim with a wedge of lemon, then dip them in granulated sugar to frost. Put the ice cube into the glasses. Method 4: Remove the lemon syrup from the refrigerator, pour it over the ice and top up with sparkling water. Stir well into mix, decorate with sugar and slices of fresh lemon and serve. 

Recipe and method from a collection of essential recopies xoxo

Banana and Strawberry smoothie!!! xoxo

Ingredients: 1 banana sliced, 85g of fresh strawberries, hulled, 150g of natural yogurt. Method 1: Put the banana, strawberries into a food processor or blender and process for a few seconds until smooth. Method 2: Pour into glasses and serve immediately.  

Recipe and method from a collection of essential recopies xoxo

Detox special xoxo

Ingredients: 1 mango, 4 kiwi fruit, 350 ml of pineapple juice, 4 fresh mint leaves. Method 1:  Cut the mango into 2 thick slices as close to the stone as possible. Scoop out the flesh and chop coarsely. Cut off any flesh adhering to the stone. Peel the kiwi fruit with a sharp knife and chop the flesh. Method 2:  Put the mango, kiwi fruit, pineapple juice and mint leaves into a food processor or blender and process until thoroughly combined. Method 3:  Pour into chilled glass and serve.

Recipe and method from the everyday smoothies and juices, xoxo

Homemade Cheese and Tomarto Pizza for your ladies night in!!!! xoxo

Ingredients for the dough: 225 g of plain flour, plus extra for dusting. 1 tsp salt, 1 tsp easy-blend dried yeast, 1 tsp olive oil, plus extra for brushing. 6 tbsp lukewarm water. Ingredients for the topping: 6 tomatoes, sliced thinly. 175 g mozzarella cheese, drained and sliced thinly, 2 tbsp shredded fresh basil leaves, 2 tbsp olive oil, salt and pepper. Method 1: To make the pizza dough sift the flour and salt into a bowl and stir in the yeast. Make a well in the centre and pour in the oil and water. Gradually incorporate the dried ingredients into the liquid, using a wooden spoon or if preferred, floured hands. Method 2: Place the dough onto a lightly floured surface, and knead well for 5 minutes, until smooth and elastic. Return the mixture to the bowl and cover with lightly oiled clingfilm and set aside to rise in a warm place for about an hour, or until doubled in size. Method 3: Turn out the dough until a lightly floured work surface and knock down. Knead briefly, then cut in half and roll out each piece into a circle about 5mm. Transfer to a lightly oiled baking sheet and push up the edges with your fingers to form a small rim. Method 4: For the topping, arrange the tomato and mozzarella slices alternatively over the pizza bases. Season to taste with salt and pepper, sprinkle with basil and drizzle with the olive oil. Bake in a preheated oven, 230°C/ gas mark 8, for 15-20minutes, until the crust is crisp and the cheese has melted. Serve immediately, with rocket salad and a glass of wine.

Recipe and method from the everyday baking collection, xoxo

Chocolate fudge cake, not for the faint hearted!!! xoxo

Ingredients for the cake: 175 g of unsalted butter, softened plus extra for greasing, 175 g golden caster sugar, 3 eggs beaten, 3 tbsp golden syrup, 40 g ground almonds, 175 g self-raising flour, pinch of salt, 40 g cocoa powder. Ingredients for the icing: 225 g plain chocolate broken into pieces,55 g dark muscovado sugar, 225 g unsalted butter, diced. 5 tbsp evaporated milk, ½ tbsp vanilla extract. Method: 1: Grease and line the bottom of two 8 inch round cake tin. To make the icing, place the chocolate, sugar, butter, evaporated milk and vanilla extract in a heavy based pan. Heat gently, stirring consistently, until melted. Pour into a bowl and cool. Cover and allow to chill in the refrigerator for 1 hour, or until spreadable. Method: 2: Place the butter and sugar in a bowl and beat together until light and fluffy. Gradually beat in the eggs. Stir in the syrup and ground almonds. Stir the flour, salt and cocoa into a separate bowl, then fold into the mixture. Add a little water, if necessary to make a dropping consistency.  Spoon the mixture into the prepared  tins and bake in a preheated oven, 180°C /gas mark 4,for 30-35 minutes, or until springy to the touch and a skewer inserted in the centre comes out clean. Method: 3: Leave the cakes in the tins for 5 minutes, then turn out into a wire rack to cool completely. When the cakes are cooled, sandwich them together with half the icing. Spread the remaining icing over the top and sides of the cake, swirling it to give it a frosted appearance. Best served with Vanilla Ice-cream.

Recipe and method from the everyday baking collection, xoxo

I love apple crumble, here's a simple recipe to show you how to make this delicious desert xoxo

Ingredients for the fruit: 150 g Golden Caster Sugar · 2 kg Bramley Apples · ½ Tablespoon cinnamon powder Ingredients for the crumble: 200 g unsalted butter · 250 g plain flour · 125 g Caster Sugar Method for the fruit: Put the golden caster sugar and 50ml of water in a large saucepan and cook over a low heat until it’s a chestnut caramel colour. · Meanwhile, peel, core and cut the apples into 4cm dice. Add to the caramel and stir over a high heat for 5 minutes, then transfer to a heatproof dish and set it aside. · Preheat oven to 180°C / gas mark 4 and line a baking tray with baking paper. Method for the crumble: · In a mixing bowl rub the butter and flour together until it resembles a crumble texture. Spread the mixture over the apple and bake for 35-40 minutes. · Once the crumble is ready, spoon it into a bowl and serve ice-cream, custard or seasonal fruits and cream.