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Archive for the ‘fruit’ Category

I have always loved berry smoothies but since the beginning of this week I’ve developed some sort of a mango smoothie-mania.

I would often use mango as a salad ingredient or occasionally for a fool dessert but not so much as a base for a fruit shake … well, not anymore :)

I found out that MANGO blends perfectly with yogurts (plain or vanilla). Try it and you will end up with a superb, smooth and delicate pulp … that feels like a soft cloud in your mouth ….

Add a bit of muesli and whirl it all for a thick drinkable breakfast. Add a bit of crunchy cereals and enjoy a healthy dessert. Add a bit of honey and a few drops of lemon and simply drink it on its own.

These mango smoothies are super healthy: no additional sugar, no full fat milk or full yogurt, no ice-creams added!

My next smoothie adventure? I’m thinking: green and soy milk.

… with love to all smoothie lovers … Asia Jo

three ways to enjoy mango smoothie

three ways to enjoy mango smoothie

Breakfast Mango Smoothie:

1 peeled roughly cut mango, 250 ml plain low fat yogurt, 5 tbsp thick vanilla yogurt such as Danio, 4 tbsp muesli such as Dorset – mix it all up in a blender, pour into a glass or a bowl and gobble up!

mango smoothie

mango smoothie by Asia Jo

Dessert Mango Smoothie:

1 peeled roughly cut mango, 250 ml plain low fat yogurt, 3 tbsp thick vanilla yogurt such as Danio, 1 tsp lemon juice, 3 tbsp muesli such as Dorset – mix it all (excluding muesli) up in a blender, pour 3/4 of the mixture into a glass or a bowl and add 2 tbsp of muesli, pour the remaining smoothie and finish with the last tablespoon of muesli. Enjoy it!

mango smoothie

mango smoothie by Asia Jo

Fluffy Mango Smoothie:

1 peeled roughly cut mango, 250 ml plain low fat yogurt, 2 tbsp thick vanilla yogurt such as Danio, 1 tsp lemon juice, 1 heaped tsp honey – blend it all very well and pour into a glass. It’s heavenly good!

mango smoothie

mango smoothie by Asia Jo

PS:  You can easily change the proportions – do it just the way you like it – you can’t get it wrong!

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Do you fancy a posh but almost no-time-taking dessert ? If so, all you need is a a ripe mango and a couple of simple ingredients.

Trust me, this is an easy going recipe, you can’t go wrong with it. The only difficult thing about it is that you have to wait two hours until the mousse chills well in the fridge. I’m sure you can do that :)

Enjoy making this wonderful, creamy and  good-looking desert :)

Delicate mango mousse

Serves 2-3

mango mousse by Asia Jo

You will need:

1 large ripe mango, pealed, roughly chopped (reserve one small slice for decoration)

1/8 cup fresh orange juice

1/2 tbsp  lemon juice

1/2 cup powder sugar

pinch of salt

3/4 cup whipping cream, whipped (I used a ready-made whipping cream – normally I would prepare it myself but I still don’t know in which box I have my electric hand mixer)

fresh mint and finely diced mango slices, to decorate

Directions:

In a blender, blend the mango slices, salt, orange juice, lemon juice and sugar until the mixture has a smooth consistency. Pour the mixture into a bowl and fold gently in the whipping cream.  Chill in the fridge for 2-3 hours. Decorate with fresh mint leaves and chopped mango slices. Enjoy :)

Mango mousse

mango mousse by Asia Jo

Recipe source: www.southernfood.about.com

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They look absolutely fantastic.

They taste amazingly fresh.

They sound like a brilliant and quick idea.

What are they? They are my favourite lemon & raspberry muffins!

Feel free to fall in love with them.

♡ ♡ ♡ ♡ ♡ ♡ ♡ ♡ ♡ ♡ ♡ ♡ ♡ ♡ ♡ ♡ ♡ ♡ ♡ ♡♡

Lemon raspberry mini muffins

Makes 14

Recipe adapted from bbcgoodfood.com

lemon raspberry muffins

lemon raspberry muffins @ frock & fork

You will need:

125 g self raising flour

75 g caster sugar

1 egg

70 ml vanilla yogurt

60 g melted butter

zest of 1/2 lemon

1/2 teaspoon lemon juice

100 g raspberries, crushed slightly

icing sugar, for decoration

Directions:

Preheat oven to 180 ℃. Line mini muffin tray or silicon muffin cups with muffin cases. Sift the flour into a medium size bowl and add the sugar. Whisk egg and yogurt, add the melted butter, lemon zest and lemon juice, mix well throughly. Add the wet mixture into the dry one. Add the raspberries. Mix everything gently. Divide the mixture into the muffin cases. Bake for 20-30 minutes; until risen and golden. Remove from the oven, cool and eat them all!

lemon raspberry muffins

lemon raspberry muffins @ frock & fork

lemon raspberry muffins

lemon raspberry muffins @ frock & fork

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I don’t know about you, but for me weekends often call for homemade baking. I just love when the end of the week has that extra sweet dimension :) There is nothing better than a good cookie or a piece of cake to go with my  Saturday and Sunday espresso.

When I saw Isabelle’s lemon squares @ Eat My Cake Now, I knew straight away it would be a hit and something I would actually eat any time of the day. I have always liked lemon squares and always thought you need to make them Betty Crocker’s way, you know quite sugary – but not anymore! Isabelle’s amazing lemon square recipe offers an utterly superb twist. Not only she uses coconut but also condensed milk, which combined with lemon juice turns into some sort of soft cheese-type of creamy filling. Divine! Absolutely clever idea! I am sure you will adore this recipe as much as I did.

Please note, I didn’t tweak the recipe but you may want to modify it a bit to suit your needs and likes. I know some people don’t fancy too much lemon and this dessert is quite lemony. I personally love it. Ps: Those lemon squares taste like heaven after chilling in the fridge overnight.

Here is my version of Isabelle’s delish lemon squares:

Lemon Squares

Makes 14 (depending how big you want the squares to be)

lemon squares with coconut

lemon squares @ Frock & Fork

You will need:

90 g oatmeal
120 g  flour
12o g  coconut
70 g  brown sugar
180 ml melted butter
1 teaspoon baking powder
1/4 teaspoon salt
300 ml sweetened condensed milk
125 ml lemon juice

Preparation:

Preheat oven to 180 °C. Line 23 x 23 cm baking tray with baking paper.

In a large bowl, mix all dry ingredients: flour, oatmeal, coconut, brown sugar, salt and baking powder. Pour  in the melted butter and mix well. In another bowl, combine condensed milk and lemon juice. Take half of the coconut & oatmeal mixture and place it in the baking tray. Pour all milk & lemon juice mixture. Crumble the remaining coconut & oatmeal mixture on top, pressing lightly. Bake in the centre of the oven for 30 minutes. Cool at least 30 minutes before cutting into squares, if still soft, cool completely and after that chill in the fridge; once set, cut into squares.

lemon squares with coconut

lemon squares @ Frock & Fork

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What a wet day we had in London yesterday! Drama! To avoid any melancholic feelings that the rain was portending, I baked a yummy apple cake. The recipe comes from Tracy’s blog Pink Purl. When I saw the nice photo, short list of ingredients and easy to follow instructions, I decided to bake her Norwegian apple cake immediately. I have changed the proportions a bit and substituted half of the flour with finely grained almonds but you can view the original recipe here: The Comfort of Apples.

Apple Cake from Pink Purl

apple cake

frock & fork

You will need:

1/2 cup butter, softened
3/4 cup caster sugar
1/2 cup all-purpose flour

1/2 cup grained almonds
2 eggs, beaten
1 tsp baking powder
3 apples, peeled and sliced

Topping:

1 tablespoons sugar

1/2 tsp ground cinnamon

a small handful of sliced or chopped almonds

Preparation:

Preheat the oven to 200 ℃. Line a round cake tin with baking paper and butter the sides. In a large bowl, beat together the butter and sugar until fluffy. Sieve and add the flour, grained almonds and baking powder.  Then add the egg and mixing well. Pour the mixture into the cake tin. Arrange the apple slices on top of the cake butter. Sprinkle everything with the topping mixture. Bake for 30 minutes. Cool the cake and serve with vanilla ice cream or icing sugar on top.

Enjoy this lovely autumn apple cake!

autumn apple cake

frock & fork

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I think I am becoming a cookie monster and for sure developing some sort of cookie addiction. I like the pretty cookies, the healthy ones, the chocolate ones, the old fashion ones, the quick ones, the fruity and nutty ones, the home baked ones and the fancy ones from Laduree too. I like them all with a lovely cup of tea.

Not long ago I came across Michelle’s blog – The Green Bite – and her amazing apricot-maple-oatmeal cookies. I am telling you – they turned out fantastically gooey and chewy! I made the cookies according to Michellle’s instructions, yet I added just a few small amendments.

Those cookies are absolutely tasty, delicious and they would easily make an excellent afternoon or even morning snack.

Btw, the apricot-maple-oatmeal cookies are FUN to make – be ready for a sticky job :)

To view the original recipe click here: A-M-O Cookies.

Apricot-maple-oatmeal cookies

apricot maple oatmeal cookies

by Asia(Jo)

You will need:

1 egg

1/3 cup softened butter

1/2 cup cane sugar

1/4 cup maple syrup

1 teaspoon vanilla extract

1 cup flour

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon ground cinamon

1/4 teaspoon ground nutmeg

1 1/2 cup oats

2/3 cup dried apricots, chopped

Preparation:

Preheat the oven to 190 ℃.

Beat softened butter, sugar, maple syrup, and vanilla extract together using a balloon whisk until creamy.  Add the lightly beaten egg and stir to incorporate. In a separate bowl, combine flour, baking soda, baking powder, salt, nutmeg, and cinnamon. Add the flour mixture to the butter mixture and stir to combine. Add oats and apricots. Stir to combine.

Form small balls and place on the cookie sheet (use baking paper or grease the tray) pressing the cookie dough gently. Bake for 10-15 minutes, depending on your oven. Remove from oven and let the cookies rest for 1-2 minutes on the cookie sheet before removing and placing on a wire rack to cool completely.

Try and enjoy something new!

apricot maple oatmeal cookies

by Asia(Jo)

oatmeal cookies

by Asia(Jo)


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Today was a special day. After a couple of long years I rediscovered a fantastic song written by a friend of mine, Kasandra, who is a great artist and a newly born blogger. She posted her “Don’t wake up choking” song to her Wordfalls blog and I would listen to it throughout the whole day. It’s funny how much you appreciate something once you come across it again …. At the end of the day I shared the song with another friend of mine. Soon after we let ourselves totally enjoy the song’s bluesy feel …. perfect for today’s grey and wet weather.

Even though, I have madly felt in love with Kasandra’s music and its melancholy, at some point I felt an unusual joy. I decided to celebrate Kasandra’s talent, the song of the day and my feel-good mood. For this reason I made a small, luscious granola yogurt dessert.

This super easy meal can be eaten as breakfast, snack or dessert and is easily adjustable – add more or less yogurt, honey and cereals depending on your taste. You can’t go wrong with it!

Enjoy it because it’s healthy and delicious!

Granola yogurt

Serves 1

by Asia(Jo)

You will need:

4 tablespoons of Greek yogurt

2 tablespoons of honey

3 tablespoons of homemade granola or good quality musli (I used dorset cereals)

5-6 strawberries/raspberries or blueberries

a few nuts or pumpkin seeds, to garnish

Preparation:

Pour the yogurt into a glass or a bowl. Add 1 tablespoon of honey, followed by the granola/cereals/musli. Add the remaining spoon of honey. Chop strawberries. Arrange the fruit on top of the yogurt/honey/cereals layers. Sprinkle everything with some nuts or seeds. Voila! How simple is that?

by Asia(Jo)

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