Guilt free mouthwatering desserts here!

🍋 Guilt free desserts… is there such a thing? Yes!! Pudology has just launched these lemon & yuzu #skinny puds, and Chocolate & raspberry pots – and at just 60 calories plus gluten and dairy free with no refined sugar … what more could you want?

The first desserts of their kind, these little beauties were born at the home of mum Lucy Wager. A former product developer for Sainburys and M&S, who really wanted to avoid all of the boring tasteless ‘treats’ and get divine waistline friendly desserts – all whilst being gluten, dairy and egg intolerent!

They are a little piece of heaven, plus they’re free from refined sugars too! Excuse me whilst I skip to the shops!!!

Grab yours instore in Sainsburys and Waitrose and online at Ocado.com (All just 60 calories per pot!)

A dessert must… exploring France

Check out this amazing dessert from La Potiniere in Fleury sur Andelle – a light passionfruit mousse dressed with dark chocolate chips, freeze dried raspberries and salted popcorn… with a caramel and biscuit tuille 😍 No words can explain how amazing this was!

Celebrate British Tomato Fortnight with these super tomato recipes…

It’s #nationaltomatofortnight and we are eating Sweet #piccolo British Tomatoes from Eric Wall Tomatoes you should taste them they’re divine!

We created this scrummy Roasted Piccolo & garlic meatball tagliatelle with these super sweet Piccolo’s – it was such a simple recipe – and we don’t do much in the way of measuring when we’re mid cook! So excuse no exact measurements on this!

We made a simple sauce (passata) with some blended Piccolo tomatoes and lightly roasted tomatoes (season with salt and pepper) we then heated this through with a couple of teaspoons of crushed garlic to taste and added some basil (you can use dried or fresh)

Whilst this was being prepped, meatballs were grilled and 2 tagliatelle nests were cooked to packed instructions too!

Finally we halved a handful of tomatoes, and sprinkled them over the top and added half a vine of extra whole ones too!

Now check out these other tasty creations below from British Tomatoes

Pasta

SEAFOOD & TOMATO PASTA

Who doesn’t love pasta and seafood? Even the new Duchess of Sussex herself (Meghan) allegedly does – so this deliciously simple dish combines the two with Great British Tomatoes!

Serves 2       Prep time: 10 minutes      Cooking: 15 minutes    Price: £9.21

3tbsp olive oil – 14p

4 British Large Vine Tomatoes, skinned and finely chopped – 76p

1 red onion, finely chopped – 22p

Few drops of balsamic vinegar

160g small scallops – £4.14

180g tagliatelle or linguine – 25p

200g cooked, peeled prawns – £2.00

2tbsp chopped fresh parsley, plus extra to garnish – 67p

6-8 British Baby Plum Tomatoes, halved – 40p

30g Parmesan cheese, finely grated – 63p

Salt and freshly ground black pepper

1 Heat the olive oil in a frying pan. Add the chopped tomatoes and red onion and cook over a low heat for 10-12 minutes, until very soft, adding a splash of water if needed. Season with salt, pepper and a few drops of balsamic vinegar.

2 Meanwhile, cook the tagliatelle or linguine in lightly salted boiling water for 10-12 minutes, until tender.

3 Add the scallops to the tomato mixture and cook for 2 minutes, then add the prawns, parsley and baby plum tomatoes. Cook, stirring, for about 1 minute, until heated through.

4 Drain the pasta. Gently stir through the tomato mixture and share between two warmed serving bowls or plates. Serve, sprinkled with Parmesan cheese and extra parsley.

Cook’s tip: To skin tomatoes, put them into a heatproof bowl. Pour over boiling water and leave for 15-20 seconds, then drain. The skins will be easy to peel away.   

Tart

OVEN-ROASTED TOMATO, SPINACH AND MOZZARELLA TART

This gorgeous main course tart is made with filo pastry brushed with melted butter – filled with oven-roasted British vine tomatoes with wilted spinach, mozzarella and basil. It’s a simple yet super tasty summery dish!

Serves 8       Prep time: 25 minutes      Cooking: 30 minutes

Suitable for vegetarians   Price: £7.46

12 British Medium Vine Tomatoes, halved – £2.00

1tbsp olive oil – 10p

200g young spinach, washed – £1.50

270g pack filo pastry sheets, thawed if frozen – £1.50

100g butter, melted – 56p

2 x 125g balls mozzarella, sliced – £1.00

2 eggs – 30p

150ml single cream – 50p

Salt and freshly ground black pepper

Basil leaves, to garnish

1 Preheat the oven to 180°C, fan oven 160°C, Gas Mark 4. Put the tomatoes into a roasting tin, drizzle with olive oil and season with a little salt and pepper. Roast for 10-15 minutes, then cool.

2 Put the spinach into a colander and slowly pour a kettleful of boiling water over it to wilt the leaves. Leave to cool.

3 Unroll the sheets of filo pastry. Brush each one with melted butter and stack them one on top of the other on a large greased baking sheet, criss-crossing them as you layer them. Gather and scrunch the edges, bringing them together to form a border.

4 Squeeze the excess moisture from the spinach, then arrange on the tart with the tomatoes and mozzarella. Beat the eggs and single cream together and season with salt and pepper. Pour into the tart case. Bake for 20-25 minutes until set and golden. Serve, garnished with basil leaves.

Cook’s tip: It’s easy to make this tart for 4 people – simply halve the quantities and reduce the size of the tart.

It’s a ruby revelation… discover Prestat’s newest range here…

It’s a #ruby revelation… Prestat give us a taste of the newest thing in chocolate – #rubychocolate

It’s naturally pink and has a mouthwatering soft berry taste It’s our #new fave! (With 46% Cocoa!) It contains no flavourings or colours either… Try the range online now!

Shop the new range online at Prestat.co.uk or in-store at John Lewis

Leakproof hydration on-the-go!

Whilst we are loving the sunshine – water and keeping hydrated are super important in this weather!

Hydration is important for your skin, promotes weight loss and boosts your immune system… so why not do it effortlessly with ion8 leakproof550ml bottle – available for just £11.45 from Amazon or online at Leakproof.

This water bottle has a vented, smooth liquid flow for rapid hydration. Concave sides and a soft band on this sports bottle provide a comfortable, slip free grip. These water bottles flip open with one hand, and lock closed for peace of mind when throwing into a bag. It is made from Tritan, is odour resistant, BPA free, phthalate free, non-toxic, Dishwasher safe and suitable for hot and cold drinks from -10C to 96C. So it’s a must-have for everyone, and makes looking after you, EASY! 

Check out the rest of the refillable water bottle range by ion8leakproof they keep water on hand whilst you’re on the go! They also come in a variety or colours and kids sizes too!

Get yours now from £9.99 at Leakproof.co.uk

Salmons on our mind…

Spotted! A delicious salmon dish, served with crushed potatoes, broccoli, tomato and a balsamic sauce from Sgt Peppers Burnham … it is divine and well worth a visit! Pair it with a cocktail or mocktail to continue to the party!

Check the menu and more here

Give Hot X Buns an Eastern zing with Yutaka Yuzu… with this Japan-easy recipe

Now Easter may be over, but don’t fret! I have this wonderful recipe from Yutaka that brings you a super tasty and zesty tang! 

Now Easter may be over, but don’t fret! I have this wonderful recipe from Yutaka that brings you a super tasty and zesty tang!

Taking to the kitchen one Sunday afternoon, I rolled up my sleeves and dug into this beautiful basket of goodies from Mad as a March Hare, and delved into the wonderful world of Hot Cross Bun making. *I realise that the recipe can take a good afternoon, but the results are so worth it!

Yutaka – Good Food Made Japan-easy | Yutaka means ‘good harvest’ in Japanese and that’s exactly the aim of the company: to create authentic Japanese food products made in the traditional way. Their ethos ensures their products are of the highest quality and feature minimal additives compared with other brands on the market. They are the makers of the ‘Yuzu seasoning’ used in this recipe, and if you’ve never heard of Yuzu, it is a citrus additive, very similar, but sweeter in flavour to a lemon; and here it creates the super zesty kick to these mouth-watering Hot Cross Buns. – Find out more about Yutaka and their other products here

Yuzu & Honey Hot Cross Buns | Makes 15-20

Ingredients | For the buns:

  • 575g strong bread flour
  • 75g caster sugar
  • 75g sultanas
  • 50g mixed peel
  • 7g quick working yeast
  • 1 tsp salt
  • ½ tsp ground nutmeg
  • ½ tsp ground cinnamon
  • 250ml milk
  • 3 tbsp honey
  • 1½ tbsp. Yutaka Yuzu
  • 2 tbsp water
  • Zest of 2 lemons
  • 50g butter
  • 2 eggs beaten

For the cross:

  • 75g plain flour

For the glaze:

  • 1 tbsp caster sugar
  • 1 tbsp water

Method | 

  1. Combine the flour, sugar, yeast, salt, nutmeg and cinnamon in a large bowl.
  2. In a small saucepan, heat the milk, honey, yuzu, water, lemon zest and butter stirring constantly until butter has melted. Remove from heat and let cool 5 minutes then pour into a well in the centre of the flour mix.
  3. Combine using a wooden spoon then use your hands until the ingredients are all combined. Tip out onto a floured surface and knead for around 5 minutes, until the dough is smooth and stretchy.
  4. Place your dough in a greased bowl, (see our dough below) cover with cling film and leave somewhere warm to rise until doubled in size. Then add your sultanas and mixed peel whilst still in the bowl, knead to combine all the ingredients and leave once again to rise for about an hour. Make sure the cling film is also greased to avoid a crust forming on your dough.
  5. Once the dough has risen again, divide into 15-20 pieces and roll into smooth balls. Line them up on parchment-lined baking trays allowing enough space for them to once again expand. Cover with a clean tea towel and leave for a further hour.
  6. Preheat oven to 220c or gas mark seven. Mix the flour for the cross with some water to make a basic dough. Place in piping bag and pipe one line across each bun then repeat to form the cross.
  7. You can brush buns beaten egg to give a glaze.
  8. Bake for around 20 mins or until buns are golden brown on top. Remove pan from the oven and let buns cool on a rack for 15 minutes.
  9. Mix the caster sugar with boiling water and, once buns have cooled a little, brush with glaze.

Buy Yutaka Yusu Seasoning, 100ml (perfect for seasoning grilled fish, chicken & salads), £5.59, The Japan Centre or look in Supermarkets nationwide including Tesco.com, Waitrose.com & Ocado.com

To find more Japanese inspired recipes from starters to dessert, head online to Yutaka London