Carrot, Strawberry & Ginger Smoothie

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Every morning we have a new flavour of smoothie. Having Mr Shivaay Delights working from home gives me the opportunity to spoil him with healthy breakfast shakes.

If I forget then I will be subtly reminded to make him one. So I guess he is enjoying the smoothies that come flying out of our kitchen.

Keep your eye on more fruity and nutritional smoothie recipes coming up!

Hope you’re all are having a beautiful day. Much love, D x

INGREDIENTS

1 medium carrot peeled and chopped
Handful of strawberries
2 apples cored and chopped
Dash of orange juice
Fresh ginger to taste

METHOD

Put all the ingredients into your blender/nutri bullet.  Blitz to a fine blend

Add more water if too thick to achieve desired consistency

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Fine Pressed Fruit Juices…James White

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I was contacted by James White to sample their new range of freshly pressed apple juices.  Ummm…a fruity treat and non alcoholic, I was tempted immediately!

I had expected a few small bottled samples but how grateful was I when, three elegant looking glass wine bottles arrived all pristine and packed to perfection.  After unravelling the bottles out of the fun bubble wrap, my 4 year old son caught his eye on the rosé looking “Russet Apple Juice” an “Indulgently rich clear pressed English Russet”

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I also received the Bramley and Cox apple juice too.  Those I shall be opening in due time…can’t wait! Especially as the first one I opened was stunning.  The russet apple juice had a very interesting flavour journey that it took my tongue through.  With notes of tang, then a little wild bitterness turning into the rosiest and sweetest of flavours.  I happened to have some Wensleydale, cranberry and blueberry cheese that I accompanied with the russet juice and found that as recommended it went extremely well with it.  It made the cheese taste that bit stronger and gave the berries in the cheese more oomph!

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Great for adults as a non alcoholic option to wine and as my son announced to to us all…it was AMAZING! To be honest he had most of it. I’m keeping the next two bottles away from him!  Or I may not be able to sample any…

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Toffee Apple Cake With Vanilla Cream

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When I was younger,  I always left the toffees in the assortment sweet tin behind. They didn’t appeal to me at all, maybe the overall stickiness!  The only toffee thing I liked, was toffee apples!  An apple completely coated in crisp sugared hard caramel more than toffee but the sweet and sharp flavours always appealed to me!

As I grew older, I started to like toffee ice cream and now I eat all the toffees in the sweet tin first!  I have always wanted to make a toffee cake but was not sure how to capture that flavour, that slightly burnt sugar taste.

I was casually walking along the shopping isle and came across this…

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I had to try it! And boy am I glad I did.  The resulting cakes! Yes cakes!! I got 2 out of this small packet!  It tasted sooo good, had a very much homemade texture and was extremely moist especially with my addition of apple.  Simple yet delicious and we thoroughly enjoyed it!

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I do have a favour to ask!  If anyone has a great toffee cake recipe from scratch please feel free to link it to this post or to message me the link or recipe.  I would love to make one and will post it up in your name!  Thank you in advance!
Have a wonderful weekend! Much love D x

INGREDIENTS

1packet toffee cake flour mix
1 red apple grated with skin
150ml single cream
1 tbsp granulated sugar
¼ tsp vanilla extract

METHOD

• Preheat oven to 180°c, grease and line two sandwich cake tins or one 20 cm large cake tin

• Prepare the batter according to the toffee cake packet.  In my case I had to add water and oil

• Fold the grated apple into the batter

• I used two tins so divided the mixture equally.  Place the cake to bake for 30-35 minutes or until a skewer comes out clean

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• In the meantime,  in a large bowl, pour in the cream, sugar and vanilla.  Whisk cream until it becomes thick and frothy

• Once cake is done, slice up into pieces and serve with the vanilla cream

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Joining my lovely friend Angie at The Novice Gardener for today’s Fiesta Friday!

My first caramel sauce!

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I was extremely inspired by John from the Bartolini kitchens when he recently baked and posted his Aunt Mary’s apple cake recipe. I had some apples and wanted to bake something sweet and appleee for a while now and this was the perfect recipe

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I adapted it and left out the raisins as I’m not a raisin fan and replaced the walnuts with flaked almonds as a crispy topping. The main component of this dish was the caramel sauce but hands down to John! your caramel looks stunning. Mine came out a lighter colour, I was afraid that I would burn it on my first attempt. Next time I will caramelise it more!

This cake has no butter in it but oil, so I thought I could get away with having a little caramel sauce with it. In which I cut down the fat content by replacing cream with milk. The caramel came out well but I did make less on purpose and thought I could make more when needed…and I think we will be needing more soon!

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INGREDIENTS

3 large apples cored and thinly sliced
3 eggs
400g plain flour
Pinch of salt
120g caster sugar
2 tsp baking powder
¾ cup sunflower oil
2 tbsp milk
1 tsp cinnamon powder
Toasted flaked almonds

METHOD

• Preheat oven to 180°c/350°f/gas mark 4. Line and grease a deep baking dish

• Mix all the ingredients together except for the apple, beat and combine well. Batter will be stiff

• Fold in the apples and pour out the batter into the baking dish. Liberally scatter the flaked almonds on top and bake for 35-45 minutes until golden brown and a skewer comes out clean when inserted

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• Slice into squares and leave to cool in the dish

Meanwhile to make the light caramel sauce
You will need ~
50g light brown sugar
150g butter
40g caster sugar
60 ml milk

• Melt the sugar and butter on a low heat, wait for the sugar to dissolve

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• Then pour in the milk, still on a low heat, stirring continuously until the sauce starts to thicken and bubble

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Take off the heat, ready for the cake!

Drench the cake in this sweet sweet sauce and devour warm! Enjoy D x

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Apple and cherry cake

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A moist and fruity cake with my favourite fruits. Using gala apples gives the cake extra sweetness and the cherries balances the flavour by adding a little sourness. Hope you enjoy x

INGREDIENTS

300g self raising flour
150g castor sugar
85g unsalted butter
2 large eggs
Zest of 1 small lemon and juice
handful of cherries, halved and stoned
2 gala apples cored and chopped into a medium pieces
1 teaspoon of vanilla extract
a splash of milk
1 tbsp icing sugar to dust

METHOD

1. Pre heat oven to 180c/350f/gas Mark 4, line and grease a 20 cm cake tin

2. Cream butter and sugar till yellowy cream in colour and fluffy. Add eggs. Mix well

3. Once apples are peeled, cored and chopped squeeze over the lemon juice to avoid the apple discolouring

4. Fold in flour and combine. Throw in the apples and cherries along with zest and mix well. A little milk will be needed to make sure batter is of semi-drop consistency

5. Pour in the mixture into the cake tin and bake for 40-45 mins until golden brown. Leave in tin to cool.
Once cooled dust with icing sugar and serve with a little single cream or custard

Adapted from http://www.redonline.co.uk/food/recipes/gennaro-apple-cake

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