Tag: raspberry

raspberry and chocolate brownies

Raspberry and chocolate brownies

 

Difficulty: A wee bit harder

Time: 30 minutes + 35 minutes baking

Serves: 25

Ingredients

300g milk/dark chocolate
250g (1 cup) pack butter
400g (2 cups) soft light brown sugar
4 large eggs
140g (1.25 cup) plain flour
50g (1/2 cup) cocoa powder
200g (1 cup) raspberries

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Chocolate brownies

Chocolate brownies

chocolate muffins

Chocolate muffins

chocolate cake

Chocolate cake

 

 

 

Brownies are a great thing to make with kids because they’re so simple: you mix everything in one bowl recipes, pour in a baking tray and pop in the oven. These are a little harder than my usual brownies because you have to melt the chocolate in a pan first, but they make a tasty alternative and are still loads of steps for your kids to get involved with.

Method

Preheat the oven to 180C/160C fan/gas 4 and line a 20×30 cm baking tin with baking paper.

Melt the chocolate, butter and sugar

Get your kids to break the chocolate into pieces and put into a small pan. Measure the butter and sugar out and add to your pan.

  

Heat over a gentle heat, stirring occasionally until it is fully melted, then remove from the heat.

Add the eggs

Break the eggs one at a time into a small bowl or cup and add to your melted chocolate mixture.  Stir the eggs in, one at a time.

Add the flour and cocoa

Get your kids to measure the flour out and add to a large bowl. Measure in the cocoa. We did this through a sieve to get rid of the lumps (but be warned it can get really messy so keep a close eye on it!)

raspberry and chocolate brownies raspberry and chocolate brownies

Add the chocolate mixture to your flour and stir it in.

raspberry and chocolate brownies raspberry and chocolate brownies

Add the raspberries

Stir half the raspberries into the bowl.

Bake the raspberry and chocolate brownies

Pour the raspberry mixture into your prepared baking tin. Get your child to scatter over the remaining raspberries. Make sure they spread them out as much as possible. Ours were a little to clumped together which meant those bits didn’t cook very well.

raspberry and chocolate brownies raspberry and chocolate brownies

 

Bake for 30-35 minutes. It’s ready when the top has crisped up but it still has a little wobble. Cook it a bit longer if you want a firmer texture.

Cool in the tin, then remove and cut into squares.

Enjoy! These raspberry and chocolate brownies will keep in an airtight container for up to 3 days (if it lasts that long).

raspberry and chocolate brownies

 

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berry yoghurt parfait

Berry yoghurt parfait

Berry yoghurt parfaitDifficulty: Easy

Time: 20 minutes plus 6 hours freezing

Serves: 12

Ingredients
2 bananas, peeled
2kg Greek-style  natural yogurt
350g (2 cups) Frozen raspberries partly defrosted
200g (1 cup) Frozen blueberries
300g (2 cups) Strawberries, chopped

 

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Strawberry meringue roulade

Mini pavlovas

Summer is finally with us so I was looking to make something frozen that was a bit healthier than ice-cream (there’s plenty of that in the freezer already!) I came across this berry yoghurt parfait recipe in a copy of ASDA’s Good Living magazine which looked delicious. It’s really simple to make – basically just mix some yoghurt with berries – we added a bit of berry puree as well for a bit of colour and because the kids love using our blender!
We used blueberries, raspberries and strawberries, but you can use any fruit you like.

Method

Line a 2lb loaf tin with clingfilm.

Prepare the strawberries

Wash, de-hull and chop the strawberries. This is a great chance for little chefs to practice their chopping skills as you can do this with a blunt knife and it doesn’t really matter whether the pieces are even or not.

 

Make the puree

Put a few strawberries and raspberries into a small food processor. Give it a quick whizz until you have a nice puree.
Spoon the puree into the bottom of the tin.

 

Mix the bananas and yoghurt

Get your kids to peel and mash the bananas in a large bowl.

 

Pour the yoghurt into the bananas and give it a good mix.

 

Add the fruit

Add two thirds of the strawberries, blueberries, and raspberries to the yoghurt. You don’t need to be too accurate, just make sure you keep some back to sprinkle on top at the end.


Gently mix everything together. If you do it very carefully with a metal spoon you will get a nice ripple effect. Getting toddlers to anything gently is tricky so if, like us, you’re not very gentle don’t worry it’ll still be tasty, just less rippley!

Pop the remaining fruit into the fridge.

Freeze the berry yoghurt parfait

Pour or spoon everything into your tin and cover with clingfilm.

 
Pop in the freezer for 6 hours + to set.

To serve, take the parfait out of the freezer and leave to stand for 10-15 minutes. Remove from the tin and peel off the clingfilm. Sprinkle over the remaining fruit, serve and enjoy!

berry yoghurt parfait

 

 

 

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Raspberry meringue roulade

Raspberry meringue roulade

Difficulty: Medium

Time: 30 minutes + 25 minutes baking

Serves: 8

 

 

 

 

Ingredients

For the roulade
4 large egg whites
200g caster sugar
1 tsp cornflour
1 tsp lemon juice
Icing sugar, to dust
For the filling
300ml double cream
2 tbsp icing sugar, sifted
200g+ raspberries, fresh or frozen or any other berry

 

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This is another one of our inspired by the Great British Bake Off bakes. Hannah had watched it with my and wanted to make a roulade so I hunted for a recipe. This is taken from Good Living magazine with a few tweaks and is more of a meringue than a cake but I knew that would go down well in our house. We used about 200g of fruit but I think it would have taken a bit more.

The original recipe for the meringue roulade also made a raspberry coulis to drizzle on top but we’d had enough cooking by that point so didn’t do it – I find I sometimes have to cut a baking session short if it’s going on too long and Hannah is losing interest. If you fancy making it with the coulis though, just blend 75g of raspberries with a few tbsp of icing sugar (depending on the sweetness of the fruit). Pass it through a sieve into a jug and it’s ready to go.

Method

Preheat oven to 160°C /140°C fan and prepare your baking tin.
Get your toddler to help line a 33cmx23cm (13in x 9in) shallow baking tin with baking paper.

Whisk the egg whites
Separate the eggs – depending on how old your child is this might not be something your child can help with. There are a few ways to do it, but I tend to pass the yolk between the two egg shell halfs and let the whites fall into a bowl. Add the whites to a large bowl and whisk until they are stiff.

 

Get your child to measure the caster sugar into a small bowl then add to your egg whites a spoon at a time, whisking all the time. When you are finished the mixture should be thick and glossy.

  

Add the cornflour and lemon juice and mix until well combined. Your child can help you do this if you let them hold the measuring spoon with you.

 

  

Bake the meringue
Spoon the meringue into your prepared baking tin and get your toddler to help you spread it out evenly.

 

 

Bake for 25 minutes until a light golden brown crust forms. Remove from the oven and let it cool in the tin for 5 minutes.

Cut out a rectangle of baking paper a bit larger than your tin and dust it with icing sugar. Turn the meringue out on top of the paper. Remove the tin, and leave the meringue to cool completely.

 

Make the filling
Get your child to measure the cream into a jug. Or, to be more accurate use scales with a ml function. Pour into a mixing bowl.

Add the icing sugar.

 

Whip the cream until it is just becoming stiff and holding its shape.

 

 

Make the meringue roulade
Remove the paper from your roulade then spread the cream mixture evenly over the top.

Sprinkle over the fruit.

 

Roll the meringue roulade from the short edge, using the baking paper underneath to help you.

 

 Raspberry meringue roulade

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Raspberry and white chocolate brownies

Difficulty: Easy/a bit harder

Time: 30 minutes + 30 minutes baking

Serves: 12

 

 

 

Ingredients

200g white chocolate
115g butter (unsalted)
2 eggs
115g golden caster sugar
125g plain flour
115g raspberries

 

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Last week we did some spontaneous baking so had to find a recipe that used things we had in the house. We found this recipe for raspberry and white chocolate brownies on the bakingmad.com site which has loads of recipes and a great search function. Their recipe used fresh raspberries but we used some from the freezer which still worked nicely and apart from melted the butter and chocolate, it just uses one bowl which is my favourite kind of bake!

Method

Preheat oven to 190C / 170C Fan and prepare your baking tin.
Get your toddler to help line a line an 18cm/7 inch square tin with baking paper.

Melt the butter and chocolate
Get your child to measure the butter and pop it in a sauce pan. Heat it gently until it has all melted. Meanwhile, break the chocolate up, add half to the butter and take off the heat. Stir until the chocolate has melted.

  

Whisk the eggs and sugar
Get your child to break the eggs into a bowl. Measure out the sugar and add it to the eggs. Whisk together until the mixture has thickened slightly and turned creamy. Whisking is always a popular task in our house!

  

Add the flour

Get your child to measure the flour and then sieve into the sugar and egg mixture. Add the melted chocolate and butter.

Stir together gently until thoroughly mixed.

Chop up the rest of the chocolate and get your child to add it to your mixture along with the raspberries.

.

Bake
Pour the mixture into your prepared tin and bake in the oven for 30-35 minutes.

 

Leave you raspberry and white chocolate brownies cool in the tin, then remove and cut into squares.

Raspberry and white chocolate brownies

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Mini pavlovas

Difficulty: Easy

Time: 20 minutes + 1hr+ baking

Serves: 8

 

 

 

 

Ingredients

4 eggs
200g caster sugar
For the filling
A carton of double cream
Fruit
Icing sugar to taste

 

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Lemon cheesecake

 

 

 

 

 

 

We’ve been fruit picking a few times lately so have been left with a fridge full of strawberries and raspberries! As well as a batch of jam, I thought we should treat ourselves to some delicious mini pavlovas. The recipe I used to make these mini pavlovas is a simple one from James Morton that just uses egg white and sugar. There are other recipes that add extra things like cornflour or vinegar to stabilise the mix but I figure if there’s fewer ingredients less can go wrong which is why I like this one.

Method

Preheat your oven to 120C / 100C Fan and prepare a baking tray
Get your toddler to help line a baking tray with greaseproof paper.

Whisk the egg whites
Start by making sure your bowl and whisk beaters are clean and dry. (Any extra grease or fat will stop air getting into the egg whites.

Separate your eggs, putting the whites into your bowl. You can do this by cracking the egg and keeping the yolk in one half while letting the white fall into a small bowl. Tip the yolk into the other half to get more white out if you need to. Alternatively crack the egg, hold the yolk gently in your hand and let the yolk fall through your fingers.

I did this part myself as although Hannah can crack eggs I wouldn’t trust her to separate them just yet. I did let her practice by giving her the yolks and egg shells to copy what I was doing.

 

 

Beat the egg whites until they are as white and fluffy as they can get. Do it on a high speed for at least 3 or 4 minutes.

 

Add the sugar
Get your child to weigh the sugar into another bowl.

Keep whisking your egg whites and start adding the sugar one teaspoon at a time. Once it is all in, keep beating it for another minute to make sure it is mixed well. You should end up with stiff peaks and be able to turn the bowl upside down once its ready.

 

Spoon the meringue onto your baking tray in small clumps. We also tried using a piping bag but found just spooning the mixture much easier and less messy!

 

Bake the meringues
Pop your meringues in the oven and bake for about an hour. Check on them from time to time and turn your oven down if they are starting to brown.

Turn the oven off but leave the meringues in while it cools down.

To serve, whip some cream adding some icing sugar to taste. Dollop on top of a mini pavlova and add the fruit on top.

mini pavlovas

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