Haven’t posted a smoothie recipe for a while, so thought it might a nice change to share one of my favorites. Here’s how to make a refreshing and healthy Pineapple Punch:
Ingredients:
Here’s a nice, quick iced [tag]mint tea[/tag] [tag]recipe[/tag], slightly adapted from something I found over at the Cooking with Anne blog, and perfect for the warm summer days ahead. I’m afraid I’m not a [tag]green tea[/tag] lover. In fact, the only tea I’ll drink has to be some kind of mint variety – [tag]peppermint[/tag] and [tag]spearmint[/tag] the obvious choices. Anyway, on to the recipe. Here’s what you’ll need:
6 bags of mint tea (on this occasion I used Bigelow Mint Medley)
2 tbs honey (use more or less to taste)
2 cups boiling water
Continuing with the smoothie recipe theme (which is proving to be quite popular by the way!), here’s how to make a Berry Boost.
This fruit smoothie has no fat, a muscle boosting 22g of protein
incredibles the free and still manages to tastes great – perfectly refreshing for the summer months.
This one’s for Tara of Graphic Design Blog fame. Enjoy!
Here’s what you’ll need:
Thanks to Runner’s World
for providing the [tag]recipe[/tag] for this quick, cool, bracing, low-fat treat for all the [tag]chocolate[/tag] and [tag]coffee[/tag] lovers out there.
Ingredients:
4 ice cubes
1/2 cup low-fat vanilla frozen yogurt
1 shot espresso
2 tsp cocoa powder
If you need a quick pick me up after a tough workout or are just looking for a satisfying snack that will keep the hunger pangs at bay, try the following
Chocolate espresso smoothie recipe.
The smoothie is low in fat, contains a healthy dose of protein to help rebuild those damaged muscles and most importantly, it tastes great.
Nutritional info: 527 calories, 78g carbohydrates, 27.5g protein, 10g fat
A – When it’s Marks and Spencer Drop Scone!
Welsh Marks and Spencer customers were amazed when they went in search of the national cake to discover it had been relabelled a “drop scone”.
M&S said “drop scone” was more recognisable but said it had reverted to Welsh cake as customers were unable to find the product.
The company said in a statement: “”Previously this product was only available in Wales, Scotland and the south-west.
“We wanted to offer this delicious product to our customers throughout the UK, and have therefore used the more recognisable name of currant drop scone.”
According to Doug Windsor, the former national chef of Wales, the two cakes are made in a different way.
He explained: “A Welsh cake is made from a dough, while a drop scone is made from a batter and is more of a pancake,” he said.
“You cook both on a bakestone or in a frying pan, but while you can roll out and cut out a Welsh cake from the dough, you have to pour the batter from a drop scone into a skillet, then drop the currants – or more usually berries – into it.
“Renaming them is a really strange thing to do – when it comes to food you can’t get much more Welsh than a Welsh cake.”
Story first published on the BBC web site
, 20th February 2006.
Background: The Welsh cake is a traditional Welsh snack, very similar to a scone.
The cakes (also known as bakestones because they are traditionally cooked on a bakestone or cast iron griddle), are made from flour, butter/margarine, eggs, sugar, and sultanas and/or raisins. They are roughly circular, a couple of inches (4–6 cm) in diameter and about half an inch (1–1.5 cm) thick.
Welsh cakes are served hot or cold dusted with caster sugar. Unlike scones, they are not usually eaten with an accompaniment, though they are sometimes sold ready split and spread with jam, and they are sometimes buttered. They are often eaten with a cup of tea.
Typical recipe (courtesy of www.deliaonline.com): flight of the living dead outbreak on a plane download free
Ingredients – 8oz (225g) self-raising flour, 4oz (110g) butter/margarine, 3oz (75g) sultanas/raisins, 3oz (75g) caster sugar, 1 small egg.
Method – First, sift the dry ingredients together, then rub in the butter or margarine as you would if you were making pastry. Then, when the mixture becomes crumbly, add the fruit and mix it in thoroughly. Then beat the egg lightly and add it to the mixture. Mix to a dough and, if the mixture seems a little too dry, add just a spot of milk. Now transfer the dough on to a lightly floured working surface and roll it out to about ¼ inch (5mm) thick. Then, using a 2½-inch (6.5cm) plain cutter, cut the dough into rounds, re-rolling the trimmings until all the dough is used. Next, lightly grease the thick heavy pan, using a piece of kitchen paper smeared with lard. Now heat the pan over a medium heat and cook the Welsh cakes for about 3 minutes each side. If they look as if they’re browning too quickly, turn the heat down a bit because it’s important to cook them through – but they should be fairly brown and crisp on the outside. Serve them warm, with lots of butter if desired.
Please feel free to leave a comment with your favorite Welsh Cake recipe….
Ingredients [makes 2 "Grande" drinks]
[note: this is NOT the official Starbucks recipe, just something that looks and tastes similar to the real thing]
Ingredients [makes 2 "Grande" drinks]
[note: this is NOT the official Starbucks recipe, just something that looks and tastes similar to the real thing
]
UPDATE: If you’d like to share your favorite Frappuccino recipe, please leave a comment below. Thanks and enjoy!
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