*Strawberry and Gruyere Summer Salad with Raspberry Vinaigrette

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So here’s the thing.  I’m not a massive fan of salads – in fact, I’m not really a fan AT ALL(Great start, I know…)  I’m a big kid at heart, I need to be tricked into getting those greens; I’ll eat them, but there’s got to be a lil’ something-something tossed between the leaves to bring me to the table.

This (kind of Wimbledon-inspired!) Strawberry and Gruyere Summer Salad is really easy to make and really hits the spot served up for an al fresco lunch or alongside a barbecue.  Fresh, sweet and creamy – with a sour, zingy edge thanks to the added raspberry vinaigrette – the strawberries really steal the show on this one, provided you pick the best the season has to offer.  British strawberries really are in their peak season at the moment and these “Red Diamond Strawbs” from my friends at Marks and Spencer are quite possibly the juiciest I’ve ever tasted; their sweet scent filled my car on the short drive back from my local M&S Food and perfumed my fridge and kitchen all weekend!  Get them while you can! 🙂

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Strawberry and Gruyere Summer Salad with Raspberry Vinaigrette (serves 2)

Ingredients

  • 150g Strawberries, sliced
  • Italian Peppery Leaf Salad (spinach, lettuce, rocket)
  • 50g Gruyere Cheese, shaved (use a potato peeler 😉 )

For the Vinaigrette:

  • 150g raspberries (I used M&S’s Sapphire Raspberries)
  • 25ml balsamic vinegar
  • 100ml olive oil
  • 1 tbsp honey
  • a handful of basil leaves
  1. To make the vinaigrette, blitz together the raspberries, olive oil, balsamic vinegar, honey and basil until smooth.
  2. Assemble your salad, then drizzle the vinaigrette over the top and sprinkle with the shaved gruyere. Easy!

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Have a great week! 🍓🍓🍓

*This post contains gifted items from Marks and Spencer, to find out more about what that means click here to read my disclaimer.

Toasted Marshmallow Ice Cream

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Okay, I’m well aware that it hasn’t exactly been “Ice Cream Weather” recently (it’s been so wet and windy here in Wales the past couple of weeks that I’ve had to dig my winter coat back out of storage)… so let’s call this post aspirational, shall we?  Mind you, I grew up slurping down Joe’s Icecream cwtched-up in the back of the car with my Mum and Mamgu parked up on the front in Mumbles in the dead of winter so I can’t say the weather’s ever really stopped me, so…

Don’t ever let anyone tell you that making ice cream is difficult – or that you need a special machine to do it – because they’re having you on (and trying to stop you from creating your own never ending supply of the good stuff…).  There are a lot of complicated recipes out there that involve creating the custard base with eggs, or stirring the mixture every hour as it freezes (ugh)… but this recipe?  It’s EASY.  Too easy, in fact.  All you need is some double cream and condensed milk, and with some restrained whipping you’ll have yourself a simple ice cream base that freezes like a dream (no need to break your wrist when it comes to scooping!) and can be flavoured any way you like it.

Since the weather’s been a bit… autumnal, I added some marshmallow fluff and toasted marshmallows to mine to make this Toasted Marshmallow Ice Cream – which I bet would be absolutely awesome served up between two cookies as a kind of Smores Ice Cream Sarnie.  Yum! 😉

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Toasted Marshmallow Ice Cream

Ingredients

  • 600ml double cream
  • 400ml sweetened, condensed milk
  • 100g marshmallow fluff
  • 200g large marshmallows (plus a few more to serve!)
  1. This recipe is so easy, it’s practically criminal.  To make the ice cream base – grab a mixing bowl and whip up your double cream (whip it good) until it’s nice and thick and forming stiff peaks (if the cream becomes foamy and starts to separate then you’ve whipped too much!).  
  2. Pour in the marshmallow fluff and condensed milk and whip until everything’s combined.
  3. Next, toast your marshmallows.  It’s completely up to you how you do it; you can either pop them in the oven under the grill until they start to brown and bubble, or you can (carefully!) scorch them with a blow torch.  Set them aside for a few minutes to cool down – then mix them into your ice cream!
  4. Pour the ice cream into tubs, then freeze for at least five hours.  Serve up in cones, or between a couple of cookies (yum!) or over grilled peaches with a couple of scorched marshmallows and toasted nuts on top. 🙂

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Have a great week!

Strawberry Frosé

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I’m not the biggest fan of Rosé (no way, Rosé!).  It’s way too close to white wine and I haven’t drunk that stuff since my twenty-first birthday (DON’T ASK).  But, when it’s sweetened with some fresh strawberries, syrup, a little lemonade and slushedStrawberry Frosé.  Now that, I can definitely get on board with.  It’s like an adult Slush Puppy (remember those?) – minus the blue tongue – and would be perfect served up at a barbecue or summery wedding.  The base recipe is also super-adaptable; if you’re not a fan of strawberries then swap them out for raspberries or peaches – yum!  And, the best thing?  They’re really easy to make – especially if you prep the night before.  All you need is a strong-bladed blender and you’re good to go. 🙂

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Strawberry Frosé

Ingredients

  • One bottle of Rosé
  • 250g punnet of strawberries, chopped with stalks removed
  • 100g caster sugar
  • 200ml cloudy lemonade
  1. There are two ways to do the first step.  You can either faff around dissolving the sugar on the hob with the lemonade and then add the strawberries to infuse and then seive the liquid into the Rosé… or, you can just take the easy route and blitz the whole lot in a blender until it’s nice and smooth and the sugar has dissolved.  You do you.
  2. Next, pour the frosé mix into ice cube trays and freeze overnight.
  3. When you’re ready to serve, blitz the ice cubes in the blender until you get candy floss pink slush.  Pour into glasses and garnish with a fresh strawberry.  Cheers! 😉

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Have a beautiful weekend guys! 💕

How to Make Smoothie Bowls

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So, here’s the thing.  I’ve been absolutely, bladdy awful at getting in my five a day recently.  Truly terrible at it.  I mean, I’d say I get about half that; I’ve never had trouble sneaking a healthy portion of vegetables into my dinner, but for the rest of the day, anything goes.  Fruit just isn’t what I go for when I want a snack.  Five doughnuts, no problem.  Five (squared) custard creams, easy mate.  Five pieces of fruit?  PASS.  I’m not sure what happened, because the truth is I’ve always really loved fruit – and when I do actually make the effort, I really enjoy eating it.  But over the past couple of years – either out of laziness or bad habit – I’ve just stopped reaching for it, and I’ve really noticed a change in my skin and my energy levels because of that.

I’ve been making it my mission recently to find easy ways of sneaking in those missed portions of fruit, and I’ve kind of come to the conclusion that breakfast and the mid-afternoon munchies are when I’m more receptive to scoffing a bit of fruit instead of dipping into the old biscuit tin.  So I started making the odd smoothie bowl for breakfast as a way of rekindling my love of fruit and – d’you know what? – I’ve enjoyed making them so much that I’ve even occasionally swapped out my lunchtime egg on toast for one!  They’re easy to make, can be prepped ahead of time and there are so many different flavour combinations that it’ll be a long, long time before you get bored of scoffing them.  Oh, and did I mention that they’re pretty? 😉

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The Idea

You’ll probably have seen smoothie bowls all over either Pinterest and Instagram and shrugged them off as essentially pretty but pointless – a lot of faffing around for something designed to be inhaled first thing on a Monday morning before you fly out the door.  They’re basically a bowl of blitzed fruit (and sometimes added flax seed or protein powder), mixed with fresh yoghurt (or a dairy-free alternative) and topped with more fresh fruit, nuts and granola. But they’re not as time-consuming as they look; the blended base recipe can be prepped and whipped up the night before, or even frozen for the week ahead.  That way, all you need to do is mix it into your chosen yoghurt and then add whatever toppings you fancy.

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The Basic Base Recipe

The base recipe is simple – provided you’ve got a blender handy – and uses only a handful of ingredients.  It’s adaptable; so if you’re not a banana fan then substitute it with 80g of another fruit, and the yoghurt can be swapped out for any dairy-free alternative (personally, I love coconut yoghurt).  You can also add in protein powder and/or flax, hemp or chia seeds if that’s your jam.  Once you’ve got the base figured out, you can mix it up and get creative!  As mentioned above, it can be blitzed up the night before or on a Sunday when you’re prepping your meals for the week ahead – letting you hit snooze on your Monday morning alarm! 😉

Ingredients (serves one)

  • 1 large banana, sliced and frozen
  • 120g of your chosen fruit, chopped and frozen
  • 1 tsp runny honey, agave or maple syrup
  • 100 ml chosen yoghurt
  1. In a blender, blitz the banana, fruit and honey together on a low setting until the mixture resembles ice cream.  If you’re prepping ahead of time and plan on freezing the mixture now’s the time – just pour it into a portion size ziplock and freeze.  Just remember to pop it in the fridge to defrost slowly the night before you intend to eat it.
  2. Once you’re ready to serve up the smoothie bowl, mix in the yoghurt until smooth and combined – then add toppings.  Easy!

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Toppings

When it comes to toppings, there are so many different ways you can go – but a combination of fresh fruit, seeds and/or nuts and some kind of cereal or granola works really well – especially if you flavour-match your fresh fruit with whatever fruit you’ve put in your base recipe.  If you’re feeling particularly extra, you can even pop a couple of edible flowers on top or some grated chocolate.

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Recipe Ideas

By swapping out the base fruit and yoghurt flavour and then adding different combinations of toppings there are literally thousands of different recipes you could come up with.  But here are three I’ve been enjoying lately to get you started… 🙂

Pina Colada

  • 1 large banana, sliced and frozen
  • 120g of fresh pineapple
  • 1 tsp runny honey
  • 100 ml coconut yoghurt 
  • Topped with: sliced, fresh pineapple, dessicated coconut, poppy seeds and marachino cherries.

Peanut Butter and Jelly

  • 2 large bananas, sliced and frozen
  • 1 tsp maple syrup
  • 1 tbsp smooth peanut butter
  • 100 ml toffee yoghurt
  • Topped with: sliced bananas, raspberries, pecans and raisins

Strawberry Bakewell

  • 1 large banana, sliced and frozen
  • 120g of fresh strawberries and raspberries
  • 1 tsp runny honey
  • 100 ml almond yoghurt
  • Topped with: fresh strawberries, almond granola, dried cherries, white chocolate dots, poppy seeds

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Have a smoooooth(ie) week! 🙂