Thursday, 2 May 2013

Bank Holiday Bites!

Whether you're planning on entertaining this Bank Holiday weekend or just relaxing in the sunshine, these Bank Holiday Bites are sure to go down a treat!

Kiwi Lime Mocktail
This wonderfully healthy drink is fun, zesty and perfect for the whole family!

Ingredients:

- 2 Kiwi fruits
- Juice of half a lime
- 1/2 Tsp Ginger, Ground
- 2 Tbsp Sugar Syrup
- 8 oz Ginger Ale (Optional)
- 8 Ice cubes

Cut a few slices of kiwi (for the garnish) before dicing the rest. Add all ingredients to a blender and blend on a slow speed for a around 10 seconds. Pour contents into a glass and add the kiwi garnish to the top of the glass.
Enjoy in the sunshine!


Mini Cinnamon & Raisin Bagels 

Ingredients:

2 Tbsp Cinnamon
3 Handfuls Raisins
7g Dried Yeast
450g Bread Flour
4 Tbsp Sugar
2 Tbsp Salt
2 Tbsp Poppy or Sesame Seeds

Add the yeast and sugar to a bowl and pour over 100ml warm water. Leave for around 10 minutes until the mixture becomes frothy. Add a further 200ml warm water to the bowl. Stir in the salt and half the flour. Add the rest of the flour bit by bit, mixing with your hands until the dough is soft but not sticky. Add the raisins and half the cinnamon and knead to mix.

Knead for around 10 minutes until the dough feels smooth and elastic. Shape into a ball and place into a lightly oiled bowl. Cover with cling film and leave in a warm place for around an hour or until doubled in size.

Preheat the oven to 220C. On a lightly floured surface, divide the mixture into around 14 pieces. Shape each piece into a ball and flatten slightly. Use the handle of a wooden spoon to create a hole in the middle of each bagel, twirl the bagel around the spoon to make a hole about 3cms wide. Cover each bagel loosely with cling film while you finish the rest of the batch.

Meanwhile bring a large pan of water to the boil and add the remaining sugar. Slip the bagels into the water (around 4 at a time) and cook for 1-2 minutes, turning occasionally until they have puffed slightly and a skin has formed. Remove and drain away any excess water.

Place on a lined baking tray, shake on the remaining cinnamon and sprinkle with poppy or sesame seeds. Bake for around 25 minutes or until golden brown. Leave to cool on a wire rack and serve with your favourite topping! - Some of our favourites are jam, smoked salmon or crème fraiche and chive.



Champagne and Summer Fruits Jellies
Now let's finish off with a deliciously summery jellies with a twist!

Ingredients:

- 130g Raspberry Jelly
- 200g Mixed Summer Berries
- 475ml Champagne or Prosecco
- 1 Carton Single Cream
- 1 Tbsp Dried Mint

Dissolve the jelly cubes in 100ml boiling water and leave to cool. Stir in the Prosecco.

Mix the fruit with the mint and divide between 6 glasses. Top with the jelly until the fruit is just covered. Cover and chill until the jelly is just starting to set. Top up with the remaining jelly and chill until set.

To serve, pour a thin layer of cream into the top of each jelly and garnish with a fresh mint leaf.

Now you're all set for the Bank Holiday!

 





 
 

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