8 months ago

Close Up March 18


FOOD Egg-Citing OVERLOAD Impress your Easter dinner and brunch guests with these tasty and fun holiday-themed recipes. British Berry Sherry Trifle A quick-to-make pudding with layers of flavour, this uses the best of fine British ingredients. It makes the perfect dessert to serve at a traditional British celebration. Vegetarian Preparation time: 20 minutes Cooking time: No cooking required Serves: 8 Ingredients 300g pack Waitrose Frozen British Raspberries 300g pack Waitrose Frozen British Blackberries 2 tbsp icing sugar 100ml Waitrose Berry Red Smoothie 1 Waitrose Madeira Loaf Cake, cut into 16 pieces 100ml Waitrose Cream Sherry 250g tub essential Waitrose Creamy Soft Cheese ½ x 500g essential Waitrose Fresh Custard 300ml tub Waitrose Extra Thick Double Cream 2 tbsp toasted flaked almonds 2 tsp Cooks’ Homebaking Freeze Dried Strawberries Cook’s tip For even more flavour, use fresh berries in summer when available. Cook’s tip To make individual servings, prepare the trifle mixture in 8 wine glasses, layering up the ingredients to get the same effect. Method 1. Place the berries in a bowl and gently stir in the icing sugar and berry smoothie. Set aside for 5-10 minutes. 2. Meanwhile, crumble half the Madeira cake into the base of a large glass serving bowl. Drizzle over half the sherry and set aside for 5 minutes, then spoon over half the berries and some of the liquid from the bowl. Crumble the remaining cake on top, sprinkle with the rest of the sherry, then spoon over the last of the berries and any juices. 3. In a separate bowl, whisk the soft cheese until smooth then add the custard, whisking until well blended. Pour over the fruit. Cover with clingfilm and chill. 4. When ready to serve, spoon the extra thick double cream over the top of the custard layer. Scatter over the almonds and freeze dried strawberries, and serve. 60

FOOD Swirled Easter Brownies Vegetarian Children’s Preparation time: 15 minutes Cooking time: 35-40 minutes + cooling Total time: 50-55 minutes Serves: 16 Ingredients 150g butter, plus extra for greasing 150g dark chocolate, roughly chopped 50g dark muscovado sugar ½ tsp vanilla extract 1 tsp cornflour 4 medium Waitrose British Blacktail Free Range Eggs 200g essential Waitrose Creamy Soft Cheese 225g light muscovado sugar 75g plain flour 90g bag Cadbury Mini Eggs Method 1. Preheat the oven to 180°C, gas mark 4. Grease and line a 20cm square tin with baking parchment. 2. Place the chocolate and butter in a heatproof bowl and set over a pan of gently simmering water, stirring occasionally, until melted. 3. Meanwhile, for the cheesecake mixture, beat together the dark muscovado sugar, vanilla extract, cornflour and 1 egg in a bowl. Gently stir in the soft cheese until mixed. Set aside. 4. In a bowl, beat the remaining 3 eggs. Stir in the chocolate mixture with the light muscovado sugar and flour. Spoon half of this into the tin, then drop in small spoonfuls of the cheesecake mixture. Spoon the remaining chocolate mixture over the top. Using a chopstick or skewer, lightly ripple the top, then bake for 15 minutes. Scatter over the Mini Eggs and return to the oven for a further 15-20 minutes until set. Set aside to cool in the tin before cutting into 16 squares to serve. Recipes and images courtesy of Waitrose. Find over 5000 recipes at

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