600ml chilled orange juice
3 tbsp tequila
9 dstspn grenadine
1 small orange sliced (optional)


Place a slice of orange at the top!!

Mix the orange juice and tequila in a jug.
Add 1 spoonful of grenadine to each mould and immediately top up with the orange juice and tequila mix.

__________________
Siobhán

"REMEMBER, GROWING OLDER IS MANDATORY. GROWING UP IS OPTIONAL. ."

300ml fresh lime juice (about 9 limes)
300ml water
a handful of fresh mint leaves
100g sugar
2 tbsp light rum (optional)


Pour the lime juice and water into a jug and leave for 5 minutes.
Add the mint, sugar and rum.
Blend all of the ingredients until thoroughly mixed.


Courtesy of Lakeland Plastics

__________________
Siobhán

"REMEMBER, GROWING OLDER IS MANDATORY. GROWING UP IS OPTIONAL. ."

1 small onion
2 chicken breasts (skinned)
2 cloves of garlic
3 Spring onions
5 cm ginger
2 tbsp soy sauce
2 tbsp oyster sauce
1 tbsp fish sauce
1 cup water
1 tbsp olive oil

Cut the chicken into small chunks (I prefer strips)
Grate the ginger
Crush the garlic
Finely chop the spring onions
Cut the onion into large chunks
Heat a wok or fryingpan to over a high heat with the olive oil.
Brown the garlic then add the chicken, stir fry chicken until white all over
Add in rest of veg and stirfry for 4-5 minutes
Add soy sauce, oyster sauce, fish sauce and water.
Turn down heat and simmer for 15 minutes


Serve with batsami rice

__________________
Siobhán

"REMEMBER, GROWING OLDER IS MANDATORY. GROWING UP IS OPTIONAL. ."

220g unsalted butter softened
220g caster sugar
4 eggs beaten
220g self-raising flour sifted
1tsp vanilla extract
2tbsp milk (optional)
For the filling:
400ml clotted cream
100ml double cream
Blueberry jam
Raspberry jam
200g raspberries
100g blueberries

Pre-heat the oven to 180°C/350°F/Gas Mark 4.
Cream together the butter and sugar until light and fluffy and gradually beat in the eggs.
Add the vanilla essence and lightly fold in the flour.
Loosen the mixture with the milk if needed - the mixture should drop easily from the spoon.
Divide the mixture evenly between the tins and level.
Bake for 25-30mins until risen and lightly browned. A skewer inserted in the middle should come out clean.
Transfer to a wire rack to cool.

Combine the clotted and double cream in a bowl.
If the mixture is too running gently whisk by hand until it forms soft peaks.
Take one sponge and spread it generously with blueberry jam.
Follow this with a thick layer of cream. Be careful not to spread to the very edge of the cake otherwise it will spill out when you add the next layer!
Place a second sponge layer on top of the first, gently pressing down until level.
Spread the second layer generously with raspberry jam followed by the cream and the final layer of sponge.
Spread the remainder of the cream on the top of the cake and decorate with the fresh berries in the shape of a Union Jack.

Attached Thumbnails

 

__________________
Siobhán

"REMEMBER, GROWING OLDER IS MANDATORY. GROWING UP IS OPTIONAL. ."

1 small onion
400 grams cooked peeled prawns
125 g oyster mushrooms (or button mushrooms)
2 cloves of garlic
6 Spring onions
5 cm ginger
2 tbsp soy sauce
2 tbsp oyster sauce
1 tbsp fish sauce
1 cup water (add a little sherry or dry port & reduce water a little)
1 tbsp olive oil



Grate the ginger
Crush the garlic
Finely chop the spring onions
Cut mushroom into chunky pieces)
Cut the onion into large chunks
Heat a wok or fryingpan to over a high heat with the olive oil.
Brown the garlic
Add in rest of veg and stirfry for 4-5 minutes
Add soy sauce, oyster sauce, fish sauce and water.
Turn down heat and simmer for 15 minutes
Add then add the prawns, stir fryprawns are heated through (if the prawns were raw (fresh) cook until cook through....be careful not to overcppk

__________________
Siobhán

"REMEMBER, GROWING OLDER IS MANDATORY. GROWING UP IS OPTIONAL. ."

Take fresh cherries

Wash 'em

Dry 'em

Freeze 'em

Eat 'em

Beats the pants off of ice cream on a hot day!

Might be even nicer with clotted cream

this recipe doesn`t need and ice cream maker

2 cups ripe black cherries, pitted
2⁄3 cup fine sugar
1 1⁄4 cups cream, whipped (or you can make half and half cream & yoghurt)
fresh lemon juice


Mash cherries slightly with the sugar in a bowl.
Fold in whipped cream and add just a squeeze of lemon juice more if you like your ice cream a little less sweet.
Pour the mixture into a container .
Cover and freeze until firm, beating by hand after 1 1⁄2 hours.
Let freeze at least 4 hours total.


Why not add a little GINJA to add to the flavour

__________________
Siobhán

"REMEMBER, GROWING OLDER IS MANDATORY. GROWING UP IS OPTIONAL. ."

THIS RECIPE NEEDS AND ICE CREAM MAKER

500g of very ripe, fresh cherries.
100g caster sugar
200ml double cream
100ml plain yoghurt
A LITTLE GINJA

using a cherry stoner, or a small, sharp knife, remove the stones
place the cherries in a blender and whiz until smooth.
Strain through a sieve into a bowl, crushing out all the juice using a wooden spoon.
You should have about 250ml of cherry juice in the bowl.
Mix in caster sugar, double cream and plain yoghurt .
Combine until smooth then pour into your ice cream machine.

Why not add some chopped almonds and/or flakes of dark chocolate to the mixture.

Churn until thick, then freeze for an hour.

AGAIN A LITTLE GINJA WILL ADD TO THE FLAVOUR

__________________
Siobhán

"REMEMBER, GROWING OLDER IS MANDATORY. GROWING UP IS OPTIONAL. ."

1/3 cup melted butter (I try to use unsalted)
1 1/2 cups digestive biscuits (or graham cracker) bashed to death to crumbs)
1/4 cup sugar



Preheat oven to 375 degrees F.

In a small saucepan or microwave, melt the butter.

In a medium-sized bowl or a food processor, combine biscuits/crackers, sugar, and melted butter
Blend until the texture you want.

Press into a 5cm piedish or cake base.
Try to make the crust a1/3 cm,ishevenly all around.
[I]If the crumb mixture won't stick where you press them, just add another tablespoon of water to the mix.[I]
Bake approximately 8 to 10 minutes.
Remove from oven and let cool before filling.


You can make some different taking bases according to what the filling is going to be.
Add a little cinnamon, nutmeg, or allspice to the crumbs for a spicy taste

Substitute 1/3 cup smooth or crunchy peanut butter for the butter


If using the whole biscuits, place them in a re-sealable plastic bag and crust with your rolling pin. This gives about 1 1/2 cups of crumbs.

If you chill the biscuit base for an hour before you bake it, it will help prevent crumbling when you want to serve it.

__________________
Siobhán

"REMEMBER, GROWING OLDER IS MANDATORY. GROWING UP IS OPTIONAL. ."

2 packages cream cheese, softened (I use the low fat stuff)
2 cans low-fat sweetened condensed milk
3/4 cup lime juice
1 teaspoon grated lime zest
1/4 teaspoon salt
1 cup thick cream, chilled (the whipping type)
1 teaspoon vanilla extract
3 tablespoons icing sugar


FOR THE FILLING

Use a LARGE bowl
Whip cream cheese until fluffy.
Add condensed milk, lime juice, lime rind, and salt.
Whip until mixture is smooth.
Pour into the biscuit base.
Cover with plastic wrap and chill thoroughly.

FOR THE TOPPING:
uSE a medium bowl
whip cream until soft peaks form.
Add vanilla or lemon extract and icing sugar.
Continue to whip until cream forms into stiff peaks.
Place topping in a fine-mesh sieve and place sieve over a bowl to catch liquid that drains off.
Cover topping tightly with plastic wrap and allow to drain for 2 hours.
Before serving, discard liquid that has drained from topping. Spread topping over pie.


an alterrnative topping can be made with meringue

__________________
Siobhán

"REMEMBER, GROWING OLDER IS MANDATORY. GROWING UP IS OPTIONAL. ."