⦁ Pour 125g of plain flour into a bowl. Add 2 tablespoons of caster sugar and 2 teaspoons of baking power. Mix the ingredients together. ⦁ In a separate bowl crack and beat 1 egg. ⦁ Add 2 tablespoons of vegetable oil and 110g of mixed berries to the whisked egg and mix. ⦁ Combine the flour, caster sugar and baking powder in with the berry mixture. (The mixture will be slightly lumpy.) ⦁ Lightly oil a frying pan or a griddle and place over a medium/high heat. ⦁ Scoop approximately 4 tablespoons of the batter into the hot pan. Cook for 2-3 minutes either side or until the pancakes are golden brown on both sides. ⦁ Serve hot. ⦁ To garnish sprinkle a handful of mixed berries on top of each of the pancakes.
⦁ Insert skewers into the tops of all of the strawberries. ⦁ Break up 500g of milk chocolate and place it inside a glass heatproof bowl. Add the glass bowl to a saucepan full of cold water and place over a low/medium heat. ⦁ Add 2 tablespoons of butter to the chocolate and stir until all of the chocolate and butter has melted and become smooth. ⦁ Dip the strawberries into the melted chocolate mixture by holding the skewers. ⦁ Turn the strawberries upside down and insert the skewers into a Styrofoam, or a potato. Allow the chocolate to cool and set for approximately 45-60 minutes. ⦁ Serve.
*Top Tip You can add a layer of sprinkles after you have dipped the strawberries in melted chocolate.
Chop 200g of tomatoes up into small pieces and place in a large saucepan.
Pour 200ml of vegetable stock into the saucepan over the tomatoes.
Place the pan on a medium heat and simmer for 10 minutes.
Add 1 teaspoon of sugar to the saucepan and 9 fresh leaves of basil. Simmer for a further 4-5 minutes.
Pour in 125ml of double cream and stir.
Add 1 tablespoon of butter to the soup and wait until all of the butter has melted before stirring.
Add a pinch of salt and a pinch of black pepper to the soup and stir.
Remove the soup from the heat and purée in a blender or with an immersion blender.
Serve hot or cold.
Top Tip
Garnish your soup with a few leaves of fresh basil. Add some freshly made bread or some seeded wholemeal bread as a side for this dish. Enjoy this recipe hot or cold.
1. A STAR BISCUIT CUTTER 2. A BIG MIXING SPOON 3. A MIXING BOWL 4. WEIGHING SCALES 5. APRON 6. AN OVEN-PROOF DISH 7. A MEDIUM SIZED COOKING PAN 8. A TIMER OR CLOCK 9. PEELER/KNIFE 10. A GROWN UP HELPER
INGREDIENTS:
1. A WHOLE MANGO
2. 450G/1 LB SOFT APPLES
3. 175G /6OZ OF PLAIN FLOUR OR ALL-PURPOSE FLOUR
4. 115G /4OZ CASTER SUGAR
5. 115G/4 OZ COLD BUTTER
OPTIONAL:
SERVE WITH CUSTARD/ VANILLA ICE CREAM
PREPARATION
1.) PREHEAT THE OVEN TO 180C/GAS MARK 5
2.) WASH YOUR HANDS IN WARM SOAPY WATER.
METHOD:
1.) PEEL OR CHOP THE SKINS OFF OF THE APPLES AND THE MANGO.
2.) CHOP THE APPLES AND MANGO INTO CHUNKY PIECES. PLACE THE CHUNKY PIECES OF APPLE AND MANGO INTO A PAN AND RINSE THE FRUIT.
3.) FILL THE PAN WITH FRESH WATER, SO THAT IT COVERS ALL OF THE FRUIT. PLACE ON TOP OF THE OVEN AND BOIL FOR 15 MINUTES.
4.) WEIGH YOUR CASTER SUGAR, PLAIN FLOUR/ ALL-PURPOSE FLOUR AND BUTTER. PLACE THE FLOUR AND THE SUGAR INTO THE MIXING BOWL. STIR WITH YOUR MIXING SPOON.
5.) ADD THE BUTTER TO THE FLOUR AND SUGAR. RUB THE FLOUR, SUGAR AND BUTTER TOGETHER WITH YOUR HANDS.
6.) DRAIN THE FRUIT FROM THE PAN AND POUR EVENLY INTO AN OVEN PROOF DISH.
7.) ADD A LAYER OF CRUMBLE TOPPING ON TOP OF THE APPLE AND THE MANGO CHUNKS.
8.) PLACE THE CRUMBLE INTO THE OVEN AND BAKE UNTIL IT TURNS GOLDEN BROWN. (APPROXIMATELY 30 MINUTES).
9.) USE A STAR CUTTER AND PLACE IN THE CRUMBLE. YOU MAY NEED TO PLACE A SPOON UNDERNEATH THE STAR.
10.) THE APPLE & MANGO CRUMBLE IS READY TO EAT! SERVE WITH SOME CUSTARD OR VANILLA ICE CREAM.
