So today I decided to try Raspberry Crush that i saw in a Morrison’s magazine.
125g of caster sugar
Ginger (size of a walnut)- if you don’t like ginger you don’t have to put it in!
1.5 liters of cold tap water
zest and juice of 1 lime
10 fresh mint leaves
250g fresh raspberries
First put in the caster sugar, ginger, tap water, lime and mint leaves into a pan and simmer for 5 minutes.
Now add the raspberries and cook for another 2 minutes.
Strain all the ingredients through a sieve with the back of your spoon leaving out the raspberry pips.
Leave to cool and bottle until you want to drink!
P.s i next i would lay off the ginger if you don’t like it that much!
Im so sorry but last weekend i was sooo busy i didn’t have time to bake anything! I know iwas upset to but this week i promise to make it up to you and do something yuuuummmy!!!!!! So sorry!
I had to do some cooking this weekend and well, came across this fantastic recipe! You HAVE to try it 🙂 This recipe is from the cook book: Biscuits, baking and cakes that I have previously used for other recipes.
125g butter or margarine,
175g caster sugar,
175g self-raising flour,
2 medium or large eggs,
extra sugar for dusting
Start by creaming the butter and sugar together.
Beat in the eggs and sieve your flour into the mix, mix it all together to create your simple sponge.
Grate the zest off your lemon and then add it to the mixture and give it a good stir.
Cut your lemon in half and squeeze all of the juice into a little dish. Separate the pips then stir into the mix!
Line a baking tray (whatever shape you want) with baking paper. Pour your mix into the lined tin and bake in the oven for 25-30 minutes!
Take it out of the oven when baked through or until a golden colour on top.
Dust with sugar on top! Ta-dah, lemon cake ready to be served!
Today I cheated a bit for foodie friday okay so it’s not all my own but I did make it. I cheated by using a Hovis white bread mix. Okay I know, I shouldn’t have but i had to quickly rustle something up and it was in the cupboard!
Hovis bread mixture
25g butter or margarine
First put the mix into a big bowl and add the butter.
Rub together until it forms breadcrumbs. Add the water bit by bit, mixing it in as you go along.
Mix together until a dough is formed.
Now lightly flour a clean surface.
Now put your dough on the surface and kneed for about 8-10 mminutes.
After this, put your dough into whatever shapes you want on a greased tray or in a greased bread tin.
Preheat oven to 220 oc/450 oc or gas mark 7.Cover in a damp cloth and set aside for 1 1/2- 2 hours in a warm place, until they have doubled in size.
Take out after 20 mintues or until golden brown on top! Leave to cool and the enjoy!
P.s they are best served warm with butter on top 😉