Lemon, Raspberry and elderberry layered jelly (+ WIN)

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When you think summer desserts, what comes to mind? If you’re anything like me you’re picturing something cool and refreshing that you don’t need to switch the oven on for!

That’s where these delicious layered jelly cups come in. Made using Hansells beautiful new Lemon, Raspberry and Elderberry fruit syrup, these summery desserts are not only packed with a beautiful fruity, lightly tangy flavour, but they’re also an absolute breeze to make. All you need is four ingredients and a little time on your side.

If you’re not a big cordial drinker, then Hansells new range of All Natural Fruit Syrups are sure to change your mind – the flavours aren’t what you might expect! Think Mandarin, Lime and Bitters, Old Fashioned Lemonade with Key Lime Extract, Blackcurrant, Cranberry with a Hint of Basil, and (of course), Lemon, Raspberry and Elderberry. Sounds delicious, right?

They’re so good that I just had to make the most of their beautiful flavours in a simple summer dessert – and because they’re concentrated, they’re perfect for giving the humble jelly an upmarket twist.

While I used Lemon, Raspberry and Elderberry for my jelly cups, any of the new Hansells range would work beautifully – it all depends on what your favourite is. The fruit syrups are designed to be less sweet than other options and each bottle has a handy scale that shows you how sweet (or not!) each flavour is, making it easy for you to balance this dessert to suit your own tastes.

Grab the recipe for this simple dessert below – and don’t forget to enter the giveaway at the bottom on the post!

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Lemon, Raspberry and Elderberry layered jelly
Serves four

Ingredients

Fruit syrup layers

  • ¾ cup boiling water
  • 2 tsp powdered gelatine
  • ¼ cup Hansells Lemon, Raspberry and Elderberry All Natural Fruit Syrup

Creamy layers

  • 395g can sweetened condensed milk
  • 1 cup boiling water
  • ½ cup cold water
  • 5 tsp powdered gelatine

Method

  1. Combine boiling water and gelatine in a measuring cup and stir until gelatine has completely dissolved. Add Hansells Fruit Syrup and mix.
  2. Divide into small glasses, pouring around ¼ cup of liquid into each. Place in fridge for 1-2 hours or until set.
  3. Combine sweetened condensed milk and boiling water in a medium bowl. Whisk until well combined.
  4. In a small bowl, mix together cold water and gelatine. Stir until gelatine is dissolved. Add to condensed milk mixture and stir well.
  5. Pour 1 cup of condensed milk mixture into a measuring cup. Divide into prepared glasses, pouring approx. ¼ cup of liquid into each. Place in fridge for 1-2 hours or until set.
  6. Repeat steps above until you have the desired number of layers. Finish with fresh or freeze-dried berries to serve.

Recipe notes:

 

  • Leave remaining condensed milk mixture on the bench for additional layers. If mixture begins to set, simply warm over low heat until liquid again.
  • If using a glass that widens in the middle, you may need to double the recipe to ensure even layers.

giveaway_HTWD

Thanks to the team at Hansells I have a Hansells All Natural Fruit Syrups gift box to giveaway to two lucky readers! Each pack contains two of the gorgeous new flavours (Mandarin, Lime and Bitters and Lemon, Raspberry and Elderberry ) and a fantastic mixer stick.

To enter, simply comment below and let me know which Hansells All Natural Fruit Syrup you’d most like to try this summer.

Entries close at 11.59pm Thursday 29 December and the winner will be drawn at random. Winner must make contact within 5 business days or they will forfeit the prize and a new winner will be drawn. Sorry – this giveaway is only open to New Zealand residents.

This post was made possible thanks to Hansells. All words, photos and opinions are, and always will be, my own.

 

 

Raspberry and coconut supergrain slice (+ WIN!)

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Looking for a slice that’s super simple to make but packs a punch, right from the base to the topping? Then you’ll love this easy raspberry and coconut supergrain slice.

Imagine a chewy and flavoursome base packed with cocoa, toasted coconut and six supergrains (think everything from quinoa to amaranth), topped with a sweet coconut filling dotted with freeze-dried raspberries and finished with a drizzle of dark chocolate, coconut flakes and a few more raspberries for good measure. Sounds good, right?

But the best part is that despite being absolutely packed with flavour and supergrains, this slice is a breeze to make – and you don’t need to spend hours trawling the supermarket aisles for all kinds of unusual ingredients. All you need to do is pop by the muesli bar aisle and grab a couple of boxes of Tasti Supergrain Bars.

Tasti’s Cocoa, Toasted Coconut & Quinoa Supergrains bars make this slice so simple – all you need to do is crush them up, mix with a little melted butter and you have a beautifully flavoursome base all sorted.

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The unique combination of quinoa, amaranth, buckwheat, brown rice, oat and millet makes for a deliciously textured and flavoursome base that really is delicious – and you don’t usually rave about a slice base! This recipe uses eight bars (just under two boxes) which means you’ll have a couple left over to enjoy on the go – and you’ll totally want to, they’re that good.

With all that goodness going on in the base, this slice brings a bit of extra sweetness in with the filling – a beautiful combination of condensed milk, coconut and freeze-dried raspberries, with a couple of eggs to help it set nicely. Top that off with a topping that’s as pretty as it is flavoursome, and you’re onto a winner.

So pop in-store and pick-up some Tasti Supergrain Bars and get baking – I’m sure you’re going to love this one!

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Raspberry and coconut supergrain slice
Makes approx. 32 pieces

Ingredients

Base

  • 240g (8 bars) Tasti Cocoa, Toasted Coconut & Quinoa Supergrains bars
  • 50g butter, melted

Filling

  • 395g condensed milk
  • 225g desiccated coconut
  • 2 eggs, lightly beaten
  • ½ cup freeze-dried raspberries
  • Pink food colouring

Topping

  • 50g dark chocolate, melted
  • ¼ cup freeze-dried raspberries
  • ¼ cup coconut flakes

Method

Base

  1. Break Supergrains bars into pieces and place in the bowl of a food processor. Blend to a fine crumb. Add melted butter and mix until well combined.
  2. Scoop mixture into lined slice tin and evenly spread across base of tin. Press firmly and set aside.

Filling

  1. Preheat oven to 180 degrees Celsius.
  2. In a medium bowl, combine condensed milk, desiccated coconut and eggs. Mix until well combined.
  3. Gradually add pink food colouring until desired colour is reached. Add freeze-dried raspberries and fold through mixture until well combined.  
  4. Scoop over prepared base and spread until base is evenly covered. Place in oven and bake for 20 minutes or until lightly golden. Allow to cool completely.

Topping

  1. Lift slice from pan and place on a chopping board.
  2. Spoon melted chocolate into a small bag and snip the corner. Drizzle around half the chocolate over the prepared slice. Sprinkle with freeze-dried raspberries and coconut flakes, then drizzle with remaining chocolate.
  3. Place slice in fridge until chocolate is set (approx. 5 minutes) before slicing into squares. Store in an airtight container.

giveaway_HTWD

Thanks to the lovely team at Tasti I have a great little prize pack to giveaway to one lucky reader, including one box of all three Supergrains bars: Almond, Cranberry & Linseed, Pepita, Chia & Manuka Honey and (of course) Cocoa, Toasted Coconut & Quinoa.

To be in to win, simply leave a comment below letting me know which Supergrains bar you would most like to try.

This recipe was made possible thanks to Tasti. All comments, recipes and images are my own.

Entries close 11.59pm Monday 19 September. The winner will be chosen at random and notified on Tuesday 20 September. Winner must make contact within 3 business days or they will forfeit the prize a new winner will be drawn. Sorry – this giveaway is only open to New Zealand residents. 

 

Homemade raspberry and vanilla jam

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Fresh berries are one of the best things about summer – there’s nothing quite like them! But if you’re anything like me, sometimes you end up with more than you can get through – and that’s where this almost-too-simple raspberry and vanilla jam recipe comes in.

Thanks to some spectacular trips to Hawkes Bay orchards this summer, I ended up with a full kilo of raspberries in the fridge that I just couldn’t get through. I’m going to be honest, it made me feel a little sick – they were just too soft to eat and there was no way I could bake my way through them all.

The solution? Try my hand at making raspberry jam.

Read More »

Lemon and raspberry yoghurt loaf

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Spring has well and truly sprung – the days are warmer, the evenings longer and gardens brighter. With all this freshness popping up around the place, it makes sense to begin baking with lighter, brighter flavours – like the undeniably delicious combo of lemon and raspberry.

That’s where this lemon and raspberry yoghurt loaf comes in. Not only is it deliciously light, moist and flavoursome, but it’s also super easy to whip up – you’ll have the batter ready and in the oven in less than 10 minutes. Seriously, you’re going to want to bookmark this recipe!

As well as being packed with freshly squeezed lemon juice, lemon zest and a smattering of raspberries, this loaf has one other special ingredient that helps make all these beautiful flavours shine – Chelsea Raw Sugar.

Read More »

Sugar-free raspberry & lemon crumble slice (+GIVEAWAY)

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While decadent sweet treats are undeniably delicious, sometimes what you really need stashed away in the cupboard is a treat that still feels like a treat, but isn’t going to put you into a sugar coma. Something that’s a healthier option, tastes amazing, and is easy to make without needing to buy countless hard-to-find speciality ingredients.

Sounds a bit like an impossible brief, right? Wrong – this delish raspberry and lemon crumble slice ticks every single one of those boxes. Imagine a crumbly biscuit base slathered in a thick coating of baked raspberries and topped with a crumble of biscuit.

Oh, and it’s totally free of refined sugar. Good, huh?

Read More »

Raspberry-crusted homemade marshmallow

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Last year I was BIG into making marshmallow – every couple of weeks I’d make another batch, carefully choosing a new flavour to experiment with each time. Because let’s be honest, there’s nothing better than sinking your teeth into a beautiful piece of fluffy homemade marshmallow – it’s an absolute dream.

Then we got married and I decided that making 1,000 (yip, that’s one thousand) pieces of marshmallow to bundle up as favours would be absolutely no problem. The week of our wedding I spent two days trapped in a stinking hot kitchen preparing, pouring, cutting and dusting hundreds and hundreds of pieces of marshmallow. And it did my head in.

Yet when I saw it all packed up into little doily-stamped bags tied with ribbon I almost forgot what a pain they’d been to make – after all, they looked beautiful and people loved them. But even still, that was the last time I made homemade marshmallow – I declared to Kevin as we munched through some on our honeymoon that it would need to be some rather special marshmallow before I did that again.

Now almost ten months’ on, I’ve found that special marshmallow… berry-crusted vanilla bean marshmallow. And it’s delicious. Think light, fluffy vanilla marshmallow that puffs away to the bite coated on one side with crushed freeze-dried raspberries. Yum, huh?

Read More »

Raspberry & white chocolate cupcakes

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Raspberry and white chocolate has got to be one of the best flavour combinations ever – raspberries are officially my favourite berry and white chocolate is, well, chocolate! A match made in heaven.  You’ve probably noticed I have a bit of a thing for it – a quick peruse of the recipe index brings up recipes for crinkle cookies, muffins and shortcake all of the raspberry & white chocolate variety.

But there’s one raspberry and white chocolate creation that’s noticeably missing – cupcakes! Upon realising this I knew I had no choice but to get baking and come up with a delicious, flavoursome cupcake packed with that raspberry and white chocolate combination we know and love.

It wasn’t hard to come up with something pretty delicious. A light vanilla cupcake packed with raspberries and topped with rich white chocolate buttercream. Like most raspberry and white chocolate creations, they’re quick to make but the flavours come through beautifully.

Read More »

White chocolate & raspberry crinkle cookies

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Ingredients

  • 55g butter
  • 225g white chocolate, broken
  • ½ cup caster sugar
  • 2 eggs
  • 1 tsp vanilla essence
  • 1 ½ cups plain flour
  • ½ tsp baking powder
  • ¾ cup freeze dried raspberries
  • Caster sugar, for rolling
  • Icing sugar, sifted, for rolling

Method

  1. Melt chocolate and butter together and mix until well combined. Set aside.
  2. In large bowl, beat eggs and sugar with an electric mixer until pale and fluffy. Add vanilla essence and beat again.
  3. Add melted chocolate mixture to egg mix and stir until well combined.
  4. In a separate bowl, whisk together flour and baking powder. Add to chocolate mixture and stir until just incorporated.
  5. Gently crush freeze dried raspberries. Add to batter and lightly fold until evenly incorporated.
  6. Cover mixture with cling-wrap and refrigerate until firm, approx. 20 minutes.
  7. Preheat oven to 170°C and line two baking trays. Place caster sugar and icing sugar in separate bowls.
  8. Shape dough into 2cm balls. Roughly coat each ball in caster sugar, then roll in icing sugar until completely coated. Place balls on baking tray, leaving a generous gap between them.
  9. Bake for 20 minutes or until edges are slightly firm but centres remain soft. Remove from oven and place on wire rack to cool.