Food and Drink

Delicious Cake Recipe

Strawberry Pimms Showstopper

Celebrate the sunshine with this gorgeous cake which has been created by Bonne Maman.

Enjoy it for afternoon tea with friends or as a dinner party dessert.

The cake serves 10 – 12 people.

Ingredients for the sponge

  • 6 medium eggs
  • 180g golden caster sugar
  • 60ml light olive oil
  • 180g plain flour

Ingredients for the Pimms Syrup

  • 100ml Pimms
  • 300ml lemonade
  • 3 tbsp Bonne Maman Strawberry Conserve

Ingredients for the White Chocolate Cream

300ml carton double cream
100g white chocolate, roughly chopped

Ingredients to fill and decorate

  • 6 tbsp Bonne Maman Strawberry Conserve
  • 225g fresh strawberries, few fresh raspberries
  • Caster sugar
  • Freeze dried strawberries, chopped pistachio nuts

Method

1. Heat the oven to 160°C, fan oven 140°C, gas mark 3. Grease and line a deep, 20cm cake tin with non-stick baking parchment.

2. Use an electric mixer to whisk the eggs for about 5 minutes until pale and thick. Add the caster sugar and continue whisking until the mixture doubles in size, is very foamy and leaves a trail when you lift out the beaters.

3. Continue to whisk on high while you add the olive oil drop by drop.

4. Sift the flour onto the mixture and fold in very gently with a large metal spoon.

5. Pour into the tin and bake for 40-45 minutes until the cake is golden brown and a skewer inserted into the centre comes out clean.

6. Meanwhile, make the Pimms syrup. Put the Pimms, lemonade and conserve into a small saucepan and bring to the boil. Bubble for 10 -15 minutes until reduced and syrupy. Cool.

7. Cool the cooked cake in the tin then turn out onto a wire rack. Cut the cake into three layers. Spoon the cooled syrup over each layer.

8. To make the white chocolate cream, put the white chocolate in a small bowl over a pan of warm water and leave until melted. Dip 3 whole strawberries in the chocolate and chill. Whip the cream until it just begins to hold its shape and fold in the remaining melted chocolate with a balloon whisk. Keep whisking gently until the mixture is thick and spreadable.

9. To fill and decorate, spread the conserve over the sponge layers and top with the remaining strawberries, thinly sliced. Layer up the cake onto a board or plate.

10. Cover the cake with the white chocolate cream and refrigerate overnight.

11. To make the caramel shards for decoration, line a baking sheet with foil and sprinkle over a layer of caster sugar. Pop under a hot grill for 4-5 minutes or until the sugar melts and turns golden brown. Immediately sprinkle over the freeze-dried strawberries and the pistachios. Leave to cool then break into shards. Store in an airtight container.

12. When ready to serve, pop the chocolate dipped strawberries on top of the cake with the raspberries and caramel shards. Serve immediately.

For more information about Bonne Maman visit www.bonnemaman.co.uk

Family Food Festival

Tom Kerridge’s Food Festival Pub in
the Park Returns

Michelin-starred chef and TV personality Tom Kerridge’s food festival, Pub in the Park, is back for 2018, bigger and better than ever. Pub in the Park will come to Marlow, Bath, Tunbridge Wells and Knutsford for four weekends over the summer, and with 53,000 tickets sold already it’s going to be an incredible new nationwide festival for the UK.

Pub in the Park celebrates the very best food the country has to offer, combined with great live music, chef demonstrations, top quality shopping and other festival fun. On top of nationally-famous chef and music acts, each event will celebrate the local community in the form of brilliant local artisans, pubs, local foodie heroes and musicians.

The festival boasts an amazing line-up of the UK’s best culinary and music talent – including Jamie Cullum, Melanie C, Razorlight, Billy Ocean, Tom Odell, Will Young and Sophie Ellis-Bextor taking to the stage, and superstar chefs Josh Eggleton, Angela Hartnett, Paul Ainsworth and Tom himself cooking up a storm. Tom and his fellow chef mates will also be bringing a selection of top pubs and restaurants to serve up some of the best pub grub the UK has to offer for just £5 a dish, so everyone can try a few.

Texas, Scouting for Girls, Squeeze and KT Tunstall will also be playing at the festivals, and other exciting chef demos include GBBO winner Candice Brown and supermodel-turned-landlady Jodie Kidd. Food will also be served up from pop up pubs, including Tom’s two pubs, The Hand & Flowers and The Coach, as well as The Sportsman – which was recently named the UK’s best pub in the Top 50 Gastropubs Awards.

There will be plenty of unmissable dishes on the menu including Pan-fried Foie Gras Toad In The Hole from The Star Inn, Salt Beef, Potato and Fried Onion Croquette from The Hardwick and The Kingham Plough’s Courgette Flower Tempura stuffed with Windrush Goats Cheese, Pea and Mint Tartar.

Tom Kerridge says, “I am delighted to be able to share the magic of Pub in the Park with the beautiful people of Bath, Tunbridge Wells and Knutsford. Expect great food, brilliant music and an ace day out.”

Pub in the Park will be taking place on the following dates at the following venues:

Marlow, Higginson Park 17-20 May

Bath, Royal Victoria Park 8-10 June

Tunbridge Wells, Dunorlan Park 6-8 July

Knutsford, The Lambing Shed 7-9 September

Ticket Information

Adult tickets cost £25 for the afternoon and £40 for the evening. Children’s tickets and VIP tickets also available.

Tickets to Pub in the Park are on sale now. For visitor information, sign up to the Pub Club at www.pubintheparkuk.com

New Cookery App

Learn to Cook
Online with Leith’s

With the ever increasing popularity of app-based learning and digital courses, traditional schools of teaching are on a mission to catch up. The latest to join the digital world is London based cookery school, Leiths School of Food and Wine.

Founded by Prue Leith and Caroline Waldegrave in 1975, the school is known for producing talented, creative chefs such as Gizzi Erskine, Diana Henry, Matt Tebbutt, Lorraine Pascale, Olia Hercules and many others who have helped to shape the food industry over the last 40 years.

Working with online learning platform Workshop, Leiths is acting upon its desire to make high-quality teaching accessible to a global audience.

A series of detailed, easy to follow courses will be available on the app, which is supported by both iOS and Android, launching today with a masterclass on Hollandaise.

Workshop gives users the tools to learn in ways that have been proven to support the brain’s natural development. The bespoke technology enables learning in the home by delivering practical, step-by-step teaching alongside the theory behind the skills.

“Going digital is an important step for Leiths, and it’s one that we’ve wanted to make for a long time,” says Camilla Schneidemen, Managing Director of the school.

“We’ve chosen to work with Workshop because we’re confident that the principles of our teaching will be fully represented by the platform.

“The videos are of a very high quality and the structure of the courses reflects that of our in-house teaching style, so people will really get a taste of what it’s like to learn at Leiths but in the comfort of their own homes.” 

From today, Mastering Sauces: Hollandaise is available to buy for only £9.99 and will teach users how to make the perfect Eggs Benedict with hollandaise as well as variations on the emulsion sauce, including Steak béarnaise, and Maltaise on asparagus.

Visit www.leiths.com/workshops for more information and to purchase the debut course.

Peter Sidwell Recipe

California Prune & Guinness Cake

This month we have a delicious tea time recipe from Peter Sidwell, brand ambassador for California prunes, for his scrumptious Prune and Guinness Cake.

Peter explains why this cake is so special, Originally inspired by St Patrick’s Day, this delicious fruit cake using California prunes & Guinness is lovely all year round.

“I like to include California prunes in many of my recipes, they are full of fibre, full of goodness and packed full of flavour.”

Try this fabulous recipe with easy to follow step-by-step instructions below and watch the video so you can cook along with Peter and make a treat that all the family will enjoy.

California Prune and 
Guinness Cake

Ingredients

  • 175g butter or margarine
  • 175g brown sugar
  • 300g (14oz) mixed dried fruit
  • 150g California prunes, roughly chopped 
  • 250ml Guinness
  • 1 tsp ground mixed spice
  • Juice and zest of 1 orange
  • 4 large eggs
  • 1 tsp bicarbonate of soda
  • 300g (10oz) plain flour

Method

1. Preheat the oven to 160°C/325°F/Gas Mark 3.

2. Place the butter, half the sugar, the dried fruit, the California prunes and beer in a large pan on a medium heat.

3. Add the mixed spice, orange zest and juice, I also add the orange halves in while the mixture is cooking to give it a bit more flavour, but remove them before you add the bicarbonate of soda.

4. Meanwhile use an electric whisk to mix the eggs and remaining sugar until the mixture has doubled in size and has become really light and fluffy.

5. When the pan ingredients have come to the boil, add the bicarbonate of soda and watch it fizz.

6. Remove the pan from the heat: as the mixture cools it will catch all the air the bicarb has created. From this point onwards you need to work quickly to get the cake into the oven.

7. Pour in the egg mixture and sift in the plain flour. Mix it all together with a spoon and put into a 20 x 20cm (8 x 8in) cake tin and bake in the oven for 45 minutes until firm to the touch and it springs back.

Preparation time: 15 minutes

Cooking time: 45 minutes

Now Watch the Video

Click on arrow to watch

For more delicious Peter Sidwell recipes visit the California prunes website at www.californiaprunes.co.uk

Baking for Alzheimer's Society

Alzheimer’s Society Cupcake Day

Dust off your baking bowls and whip out your whisks – Alzheimer’s Society’s Cupcake Day is back on Thursday 14 June!

Alzheimer’s Society is urging everyone to unite against dementia with their families, friends and colleagues, by baking or buying cupcakes to raise vital funds.

Dementia is set to be the 21st century’s biggest killer and affect 1 million by 2021.

Each cupcake will help Alzheimer’s Society find a cure, improve care and offer help and understanding for people affected.

By hosting a Cupcake Day you get to enjoy some tasty treats with your friends, family and workmates knowing you are helping Alzheimer’s Society in their crucial work to find new treatments and, ultimately, a cure for dementia. 

So put the date in your diary now and get your friends together to help raise money.

Alzheimer’s Society supporter and dedicated Cupcaker Azeb organised her own Cupcake Day last year and says, “I first heard about Alzheimer’s Society Cupcake Day last year and immediately knew I wanted to take part. It is a wonderful way to bring people together and unite against dementia.

“Taking part in Cupcake Day was one of the actions I took as a dementia friend to make a difference to the lives of people affected by the condition.

“I am not the best baker but that didn’t stop me. By asking volunteers from my church group and parents from my daughters school to bake or bring along a store bought cake, I raised a lot of money for Alzheimer’s Society and almost sold all the cupcakes!

“In 2018, I am planning to host an even bigger and better Cupcake Day to do my bit to beat dementia. I can’t wait!”

Cupcakers can choose to celebrate on June 14 or mark the occasion another time in the month, there are no excuses not to get involved in this deliciously indulgent day and join the fight against dementia.

Whether you’re a baking novice, seasoned pro or shop bought lover, you can unite against dementia by signing up for Cupcake Day at cupcakeday.org.uk

Refined-sugar-free Carrot Cup Cakes Recipe

Ingredients

  • 150g self-raising flour
  • 100g ground almonds
  • 75g raisins
  • 50g walnuts, roughly chopped
  • 3 tsp mixed spice
  • 1 tsp bicarbonate of soda
  • 3 large eggs
  • 100ml sunflower oil
  • 2 tbsp date nectar
  • 3 tbsp milk
  • 300g carrots, grated
  • 200g cream cheese
  • grated rind of 1 orange
  • ½ tsp ground cinnamon

Method

1. Preheat the oven to 180°c, 160°C fan, gas mark 4. 

2. Line a 12-hole muffin tin with paper cases.

3. Place the flour, ground almonds, raisins, walnuts, mixed spice and bicarbonate into a large bowl and mix well.

4. In a separate bowl, whisk together the eggs, oil, date nectar and milk. 

5. Stir in the grated carrots then add the wet mixture to the dry ingredients and mix to make a thick batter.

6. Spoon the mixture into the paper cases.  Bake for 20 minutes then leave to cool on a cooling rack.

7. Beat together the cream cheese and orange zest. 

8. Pipe or spoon the cream cheese frosting on top of each cake and then sprinkle with ground cinnamon.

Makes 12

Sugar free

* Always check before serving cakes with nuts that your guests do not suffer from nut allergy

So don’t forget to put a date in your diary now for Cupcake Day on 14th June.

For more information about Cupcake Day visit www.cupcakeday.org.uk

Sixtyplusurfers Competition

Win Six Bottles
of Echo Falls 0% Sparkling Infusion

Sixtyplusurfers has teamed up with Echo Falls to offer one lucky reader the chance to win a Case (6 bottles) of Echo Falls Zero Alcohol Sparkling Infusion.

Echo Falls 0% Sparkling Infusion means you can enjoy all the fun of fizz, without the alcohol.

Light, refreshing and with all the qualities of the real thing, this 0% alcohol bubbly is a delicious combination of grape juice and green tea.

About Echo Falls

Echo Falls has been a huge success story in the UK, with a range of approachable, easy drinking blends and varietal wines from around the world, alongside the brand new Summer Berries flavoured Vodka.

Its sweeter styled Fruit Fusion sub-brand, which combines wine with other fruit flavours, encompasses combinations such as strawberry and lime, raspberry and cassis and the UK’s favourite fruit fusion, Summer Berries

Echo Falls 0% Sparkling Infusion is available to buy from Morrisons and various convenience shops. RRP is £3.50 – £2.99.

For Your Chance to Win

 Tell us which fruit juice is included in Echo Falls 0% Sparkling Infusion?   

       a) Apple Juice
       b) Grape Juice
       c) Mango Juice
       d) Orange Juice

To Enter the Competition

Tell us which fruit juice is included in Echo Falls 0% Sparkling Infusion? Then send in your answer, together with your full name, postal address and telephone number by clicking on the Sixtyplusurfers link below:

sixtypluscomp@hotmail.co.uk

* Please label your entry
Echo Falls
Competition

  * This competition is open to
   our UK readers only

* Entrants must be aged 18 or over

Healthy Fish Recipe

Seared Alaska Salmon with Watermelon,
Mint and Lime Salsa

This delicious fish recipe is perfect for a healthy lunch or light supper.

Created by Alaska Seafood, it serves 4 people.

Ingredients

  • 4 x 125g fillets wild Alaska salmon
  • 2 tsp fennel seeds
  • 2 tbsp olive oil
  • 1 wedge watermelon, deseeded and finely chopped
  • Finely grated zest and juice of 2 limes
  • 1 small red onion, finely chopped
  • A few mint leaves, roughly chopped
  • Pinch of caster sugar
  • Salt and freshly ground black pepper
  • Salad leaves, to serve

Method

1. Sprinkle each salmon fillet with a few fennel seeds.

2. Heat the olive oil in a frying pan and add the salmon fillets, skin side down. Cook over a high heat for 2-3 minutes to crisp the skin, then turn the heat down and turn the salmon fillets over. Cook for another 2-3 minutes, then turn off the heat.

3. Make the salsa by mixing together the watermelon, lime zest and juice, red onion and mint leaves. Season with a pinch of sugar, salt and pepper.

4. Serve the salmon with the salad leaves, with the salsa spooned on top.

Cook’s Tip

You could use honeydew, Cantaloupe or Galia melon instead of watermelon.

For more information about Alaska Seafood visit www.alaskaforeverwild.com

Delicious Fruity Recipe

Make Super Fruity Milkshake Lollies

Fed up with sugar-laden ice lollies? Then why not make your own? Use Shaken Udder milkshake as the base for these calcium-packed fruity ice pops. Better still, get the kids to make them with you!

This refreshing recipe has been created by Shaken Udder.

Ingredients

  • 2 x 330ml bottles Shaken Udder Vanillalicious milkshake
  • 100g strawberries
  • Fresh Strawberries & raspberries
  • 6 x lolly moulds

Method

1. Into a blender pour both bottles of Shaken Udder Vanillalicious. Tip in the strawberries and blend until smooth.

2. Cut up the fresh strawberries and raspberries and add a few to the bottom of each lolly mould. Fill up with the fruity milkshake and freeze.

Makes: 6 lollies

About Shaken Udder

Shaken Udder milkshakes are low fat, low sugar milkshakes that are packed with calcium and vitamin B12. Available from Tesco, Waitrose, Sainsburys and Ocado.

For more information about Shaken Udder visit http://shakenudder.com

Delicious New Cheese

Quicke’s Vintage Cheddar with
Cornish Sea Salt

Two years after the ground-breaking partnership began, Quicke’s will release the first wedges of its Vintage Clothbound Cheddar made using Cornish Sea Salt. The truckles were placed in the cheese stores at Home Farm on the eve of this Devon-Cornwall collaboration, and 24 months later, Britain’s longest aged clothbound cheddar is imbued with a new brightness and enhanced complexity of flavour.

This latest enrichment in Quicke’s long history of cheesemaking comes after years of testing, tweaking and maturation, with the rich and intense Vintage Cheddar the final cheese to take its place behind deli counters. Crafting outstanding cheddar from just four ingredients, Quicke’s employs careful herd selection and planned grazing to produce high quality milk, combined with natural rennet and heritage starters. The addition of mineral-rich Cornish Sea Salt gives the cheese with an extra zing.

Quicke’s Vintage Clothbound Cheddar is the best-selling cheese at Harrods and is also available at Waitrose, Whole Foods Market, Borough Market and London Farmers’ Markets, as well as many independent stores across the UK.

The cheese can also be purchased from www.quickes.co.uk

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