Search Results for: Fruit

Fruity Banana & Pineapple Muffins by The Pink Whisk

It’s been an embarrassingly long time since I’ve last posted, and I really hope it doesn’t happen again, but life since Jayden arrived has been rather hectic, and I’ve been trying to catch up on my deeply missed sleep in any spare time I’ve had.  I am rather proud to say that I managed to make a lone batch of brownies in one of the few spare moments I’ve had since Jayden’s been born.  Sadly I must admit that they came from a box, but their gooey and chocolatey goodness helped get me through some sleepless nights!

I’ve had the guest post below nearly ready to go for some time now, but just haven’t been able to finalise it and add in the pictures went along with it.  This guest post comes from the amazing Ruth Clemens, who many of you will know was the runner up on the first season of the hit UK TV series “The Great British Bake Off” which I throughly enjoyed watching (season 2 is airing now by the way).  I’d been following Ruth’s blog “The Pink Whisk” even before I knew she was going to be on The Great British Bake Off, and have enjoyed drooling over her amazing creations.  Ruth has been kind enough to put together a guest post for you all, while I try and get back into a routine and finish some of my own posts.  

Ruth has made some delicious fruity muffins with a tropical twist – perfect to go with the fabulous 27ºC weather we’ve been having in London over the past week!  So, if you’re in the mood for muffins, please do give Ruth’s recipe below a try!

Fruity Banana & Pineapple Muffin by The Pink Whisk
Summer holidays are over, the children (and grown ups) are back to the old routine.  My thoughts turn to livening up the kids packed lunches without overloading them with sugary bits and pieces. This is a really simple muffin recipe packed full of fruity goodness guaranteed to put a smile on their face at lunchtime!
Makes 12.
225g (1 3/4 Cup + 2 Tbsp) Wholemeal self-raising flour
1 tsp Ground Cinnamon
½ tsp Bicarbonate of Soda (baking soda)
180g (3/4 Cup + 3 Tbsp) Soft Light Brown Sugar
2 Ripe Medium Bananas, mashed
1 Tin (425g or 15oz) Pineapple Chunks, drained
90ml (6 Tbsp) Sunflower Oil
2 Large Eggs
Optional: 1 tsp Icing Sugar for sifting.

1.  Preheat oven to 160c (fan)/180c/Gas Mark 4 (350ºF). Line a 12 hole muffin pan with paper liners.

2.  In a large bowl mix together the wholemeal flour, cinnamon, bicarbonate of soda and light brown sugar.

3.  Mash the bananas and drain the pineapple. Make a well in the centre of  dry mixture and add the fruits, sunflower oil and eggs. Mix well until thoroughly combined.

4.  Divide the mixture between the paper liners and bake in the oven for 30 – 35 minutes. Cool on a wire rack. 

5.  Optional – Dust with a little icing sugar and serve.

Lemon Cupcakes With Fruity Meringue Nests

I’ve had the idea for these cupcakes for ages now, so it was about time I actually got around to making them.  After all it’s been nearly 2 months since I’ve made a cupcake. How very odd of me!

These cupcakes are the perfect summer time treat.  A delicious and moist lemon cupcake with a dollop of sweetened whipped cream, topped off with a homemade meringue nest that I filled with lemon curd and fresh raspberries and strawberries.  AMAZING!!!  They were even more delicious than I imagined they would be.

These cupcakes were the perfect excuse to try making my own meringue nests – one of my many bookmarked recipes from “Desserts” by Gordon Ramsey.  I must point out that this book is not a new release, but the most recent re-print of Gordon Ramsay’s book previously titled “Just Desserts”.  Despite the original release of this book being over 10 years ago, I would definitely recommend it as it’s got some very solid recipes and techniques such as Pear Tatin, Chocolate Torte, Puff Pastry, Creme Patissiere, Brioche, Lady Fingers, Chocolate Truffles – the list goes on and on.  

Desserts is split into 8 chapters: Fruit, Ices and Creams, Mousses Bavarois and Souffles, Crepes and Batters, Homely Puddings, Accompaniments and Chocolates, and Basics.  I think probably the most useful chapter for me would have to be the Basics chapter because it covers things that I’ve wanted to make for ages, but have just never got around to such as pastries, pastry cremes, and Choux Pastry – which is actually supposed to be very easy.

Summer Berry Filo Horns
There are so many delicious looking recipes in this book I can’t wait to make some of the others.  If the rest of Gordon’s recipes are as delicious and simple to make as the meringue nests (or Vacherins as they’re called in the book) were, then I’m sure I’ll be getting a lot of use out of “Desserts.”

In order to make these cupcakes I’d recommend preparing the meringue nests a day in advance – you don’t have to, but because they take at least 2 hours to bake, so keep that in mind.  

Lemon Cupcakes with Fruity Meringue Nests

Meringue Nests:

3 Large Egg Whites
Small squeeze of Lemon Juice – approx 1/2 tsp
150gr Castor Sugar

1.  Preheat oven to 230ºF (110ºC).  Pour the egg whites and lemon juice into a clean bowl (make sure there is absolutely NO grease, otherwise your egg whites will not whip properly). Using an electric mixer, whisk the whites until they double in volume and hold a peak when the whisk is drawn through them.  While the mixer is still running and add the sugar a tbsp at a time, incorporating completely before adding the next. Whisk until all the sugar has been added and the whites are stiff and glossy. 

2.  Trim a sheet of parchment paper so that it fits onto your baking pan. Using a pencil, draw medium sized circles the size of the top of a cupcake (about 2.5 inches) onto the parchment, and flip the sheet over so the pencilled side is facing down. Spoon the meringue into a large piping bag fitted with a nozzle (I used a Wilton #18 nozzle) and begin to pipe your nests.  Start in the middle of the pencilled circle working your way out to the edge in a spiral motion.  Once you’ve got the correct base size start building up the walls of your nests by piping around the outside edge 2 or 3 times.  Bake the meringue nests for 2 hrs until they are crisp and lift off the paper easily. Leave to cool completely.  

Lemon Cupcakes:

1 1/2 Cups (188g) Self Raising Flour
1/4 tsp Salt
1/2 Cup (114g) Butter, softened
1 Cup (225) Castor Sugar
2 Eggs, room temperature
1/2 tsp Vanilla Extract
1 Tbsp Lemon Zest
1/2 Cup (125ml) Whole Milk, divided
1 Tbsp + 3/4 tsp Lemon Juice

1.  Preheat oven to 375ºF (190ºC), and line a cupcake pan with 12 paper liners.  Sift the self-rising flour and salt together in a bowl and set aside. 

2.  In a separate bowl, beat the butter and sugar together with an electric mixer until they’re light and fluffy. Beat in the eggs one at a time, making sure each egg is incorporated before adding the next one.  Mix in the vanilla extract and lemon zest. 

3.  Gently beat the flour mixture into the butter mixture, one third at a time, alternating with half the milk and half the lemon juice after each of the first 2 additions of flour. Beat until just combined.  **Do not over mix. 

4.  Pour the cupcake batter into the paper liners so they’re about 3/4 full (I weigh mine out on a scale so they’re all the same size – usually between 55g-60g each).  Bake the cupcakes in the preheated oven until a toothpick comes out clean – about 17 minutes.   Transfer the cupcakes to a cooling a rack, and cool completely before moving on to the assembly stage.

Sweetened Whipped Cream: 

3/4 Cup (175ml) Whipping Cream or Double Cream
2-3 Tbsp Icing Sugar
1/2 tsp Vanilla Extract

1.  Whip the cream with an electric whisk until it’s slightly thickened.  Add in the icing sugar and vanilla extract, and whip until thickened.  Just make sure not to over whip or it will turn into butter. 

To Assemble The Cupcakes: 

Meringue Nests
Lemon Curd
Fresh fruit of your choice (I used raspberries and strawberries)
Lemon Cupcakes
Whipped Cream

1.  Fill each meringue nest with 2-3 tablespoons of Lemon Curd and top with freshly cut fruit.

2.  Take your lemon cupcakes and add a dollop of the sweetened whipped cream onto the top of each one.  

3.  Place the meringue nests on top of the whipped cream topped cupcake, and serve immediately.  

**The meringue nests will begin to dissolve once they begin to absorb the moisture from the fruit, lemon curd and whipped cream, so only assemble the number that you need.

5 Fruit Smoothies

Ever since I found out I was pregnant I’ve done my best to try and get in as many fruits and vegetables as possible.  I kinda figured that carrot cake, banana bread and apple crisp weren’t exactly going to count towards my “5 a day” – bummer!  I’m a lazy eater, and tend to grab what’s easiest at that particular time, which isn’t always what’s best for me.  Although I was buying a lot of fresh fruit, I wasn’t necessarily finishing it before it would start to go bad.  In order to prevent the fruit from spoiling I’d cut it up, put it in zip lock bags and throw it in the freezer where it would wait until I came up with something to use it in – like these Lemon & Lime Blueberry Muffins I made a while ago.

I’ve had a slight obsession with strawberries over the past few months, and since strawberry season came kind of early in the UK this year, they were often on sale for buy one get one free.  I’d eat one package and wash, cut and freeze the other pack.  The same thing happened when I made those Lemon & Cheesecake Raspberry Bites I just threw the left overs in the freezer.  

I quickly began to accumulate a wide variety of frozen fruit in my freezer, and I needed some way to use it up.  Then it hit me – the best way to get a few servings of fruit into my diet quickly  and easily would probably be to make a fruit smoothie.  Back in Canada I loved smoothies, but I never actually made them myself – I always ended up paying a ridiculous price for one whenever I was at the mall.  

After ordering and waiting for my smoothies to be made at the mall, I’d seen how easy they were to make, so I started making my own.  I love tropical flavours like pineapple and coconut, so usually try to incorporate at least one of those in my smoothies.  I don’t have an exact recipe for them, and I tend to just use whatever fruit I have on hand.  Lately that’s been pineapple, bananas, strawberries, blueberries, raspberries, cherries, mango, etc.  Add in a bit of vanilla yogurt and some fruit juice, blend for a couple minutes and you’re done!

5 Fruit Smoothie

15 Blueberries, frozen 
1/2 Banana, frozen
10 Raspberries, frozen
7 Large Pineapple chunks, frozen
5 Strawberries, frozen
2 Tbsp Shredded Coconut
1/3 Cup Vanilla Yogurt
1/3 Cup Pineapple Juice

1.  Dump everything into a blender, turn it on, and you guessed it – blend!  Blend everything together for a minute or two until there are no large chunks of fruit remaining.  Check the consistency to make sure it’s not too thick (or thin).  If you think your smoothie is too thick, just add in a bit more juice and blend again.  If it’s too thin, add in a bit more frozen fruit and blend. 

To avoid making a portion way larger than I can drink, I usually fill the glass I’m going to use with my fruit as I’ve found it to be a pretty good indicator of how much smoothie it will make.  Fill the glass with frozen fruit – get a glass full of smoothie.  Fill it half full, get half a glass of smoothie.  Pretty simple.

If you don’t like or have one of the fruits above, just use something else.  There’s no rules with smoothies!  You can also use fresh fruit as well, as long as you use at least 1/2 frozen fruit then you’ll still get a nice thick consistency and it will be cold without needing any ice.

I like my smoothies to be a tad thicker which can mean that they can be a little hard to drink through a regular straw.  I’ve found the best thing to drink my smoothies with is a Bubble Tea straw because they’re wider than normal.  

There you have it – a quick and delicious, yet healthy treat!  I can’t say that about most of the things I blog about!  

Sugar & Gluten Free Lemon Poppyseed Waffles

Sugar & Gluten Free Lemon Poppyseed Waffles

A couple of weeks ago I told you about my fondness for breakfast when I posted the recipe for my delicious and healthy gluten free coconut protein pancakes.  I’ve been on a major breakfast kick lately.  Probably because I’ve got a 3 and a half year old who’s sole mission in life is to not let me sleep past 8am.  So for the first time in my life I’m being forced to get up at a normal hour on weekends. So rather than sleep for an additional 3 hours like I’d like to do, I’m making breakfast instead. I’m not talking Cheerios or Rice Krispies. I’m talking about good hearty breakfasts. The kind I dream about ordering at restaurants when I’m organised enough to make it out the front door before they stop serving it.  And although those breakfasts are super good, they’re not always super healthy.

Fresh Fruit

I’m a sucker for sweet stuff, and breakfast is no exception. Waffles, French Toast, Pancakes.  I’ve been trying to find new ways of enjoying healthier versions of my favourite breakfasts.  My coconut protein pancakes were so delicious, that I couldn’t wait to try developing more healthy breakfast options. I knew that part of creating healthier breakfasts would involve cutting out the sugar. But I still needed to satisfy my sweet tooth. Cue Natvia sweetener to the rescue!

Natvia is a 100% natural stevia based sweetener, that’s the perfect alternative to sugar.  It’s available in the UK through Ocado, and is a great replacement to the sugar in your daily coffee.  And best of all, you can cook and bake with it.  There are zero calories per serving, making it the perfect alternative to sugar in my healthy breakfasts. I’ve been using Natvia for a few weeks now as a replacement to the sugar in my coffee and in some of my baking, and it’s been great!

Natvia sweetener

Not only did I want my breakfast to be sugar free, but I also wanted to try and create something that was gluten free as well.  I’m not gluten intolerant, but I know a lot of people who are, so I’m hoping they’ll enjoy this recipe too. Finally, I wanted to incorporate two of my favourite things at the moment – lemon and waffles.

Sugar & Gluten Free Lemon Poppyseed Waffles

Baking with gluten free flour is totally different than baking with regular flour, but after a lot of experimenting and several attempts using various amounts of gluten free flour and other ingredients, I came up with a recipe I’m really happy with.  These waffles are the capture the perfect flavour of sweet and zesty lemon, along with some poppy seeds thrown in for good measure. They remind me of my favourite lemon poppyseed cake that my mum used to make when I was a kid. So in a way, it’s kind of like having cake for breakfast.

Sugar & Gluten Free Lemon Poppyseed Waffles

Sugar & Gluten Free Lemon Poppyseed Waffles

Instead of pouring loads of unhealthy sugary syrup on top of my yummy healthy sugar and gluten free lemon poppyseed waffles, I piled on a fresh julienne fruit salad with some homemade raspberry sauce. So good. Seriously. Soooo good!

Sugar & Gluten Free Lemon Poppyseed Waffles

These waffles are my new favourite breakfast. They’re perfectly crisp on the outside, while remaining light and fluffy on the inside. The sweet and zesty lemon flavour is so refreshing, especially with the fresh fruit and raspberry sauce.  I sat outside in the sunshine eating these, and instantly felt like I was dining in a 5 star tropical resort. I could just imagine myself being served these for breakfast looking out over a tropical ocean. If any resort head chefs decide to add these waffles to their menu, your guests will love you. Just make sure to give me the credit ok 😉

Sugar and Gluten Free Lemon Poppyseed Waffles


    For the Raspberry Sauce:
  • 200g Fresh Raspberries
  • 1 tsp Natvia Sweetener
  • For the Waffles:
  • 1 3/4 Cup (250g) Gluten Free Flour (I use Dove's Farm)
  • 2 1/2 Tbsp Natvia Sweetener
  • 1 Tbsp Lemon Zest (zest from 2 lemons)
  • 2 tsp Baking Powder
  • 1/4 tsp Baking Soda
  • 1/4 tsp Salt
  • 1 Egg White
  • 1 Egg Yolk
  • 1 Cup Almond Milk
  • 1 1/2 Tbsp Lemon Juice
  • 1/2 tsp Vanilla Extract
  • 3 Tbsp Coconut Oil, melted
  • 2 tsp Poppy Seeds


    For the Raspberry Sauce:
  1. Using a hand blender, puree the raspberries into a liquid.
  2. Pour the liquid raspberries though a sieve to remove the seeds. If you don't mind the seeds, then omit this step.
  3. Stir in Natva sweetener.
  4. For the Waffles:
  5. Pre-heat waffle iron. Combine the Natvia sweetener and lemon zest in a small bowl, and stir gently to infuse the zest with the Natvia. Set aside.
  6. Whisk the egg yolk, almond milk, lemon juice, and vanilla extract in a large jug / measuring cup. Set aside.
  7. Combine the flour, Natvia and lemon zest, poppy seeds, baking powder, baking soda and salt together in a medium bowl.
  8. Slowly pour the liquid mixture into the flour mixture, whisking gently until incorporated. Whisk in the melted coconut oil.
  9. Using a separate clean whisk and bowl, whisk the egg whites into soft peaks. Fold the whipped egg whites into the liquid and flour mixture.
  10. Pour the batter into the hot waffle iron, and cook until golden brown.
  11. Serve with raspberry sauce, and your choice of fruit (I used julienne melon, pear, and mango).

Sugar & Gluten Free Lemon Poppyseed Waffles

These waffles will freeze brilliantly, making future breakfasts a breeze. To re-warm them, simply defrost, and cook in a pre-heated waffle iron for a minute or two.

I’m pleased to say that I’m linking up my Sugar & Gluten Free Lemon Poppyseed Waffles to this month’s Breakfast Club, hosted by non other than myself!


This post has been commissioned by Natvia Sweetener.

Introducing Breakfast Club

Breakfast lovers unite!  I’m pleased to say that I’ll be co-hosting a monthly link up called the Breakfast Club. This is the first month of the newly re-launched Breakfast Club, co-hosted by myself and Sarah from Maison Cupcake.

Originally started by Helen at Fuss Free Flavours, Breakfast Club is the place to share and celebrate the variety of things people eat for breakfast.  From sausage sandwiches and bacon butties, to waffles with berries and cream, and everything in between. If you eat it for breakfast we want you to share it with us!

Breakfast Club Blogger Link Up

You may enter up to two dishes per month. We don’t mind your dishes being entered to other events, but the post must be newly published material. All entrants participating in Breakfast Club are also offered an invite to pin to the Breakfast Club Pinterest Board.

Breakfast Club Pinterest Board

To get you going, here are some ideas of things you can enter into Breakfast Club:

Bacon and sausages
Bagels and pretzels
Breakfast bars
Brunch dishes
Cereals, granolas, mueslis
Cooked breakfasts
Egg dishes including tortillas and omelettes
French toast
Fruit based salads
Home cured meats
Home made cheeses
International breakfast dishes
Jams, curds, preserves
Pancakes, crepes and blini
Pastries and muffins
Nut butters and spreads
Scones and drop scones
Smoothies, shakes and juices
Soy milk or soy yogurt dishes
Waffles and griddled things
Toasties or things on toast
Yogurt dishes

Please publish your new post linking to the current host’s (Andrea Made With Pink) monthly announcement post, and the co- host’s blog (which this month is Sarah Maison Cupcake). If you mention either of us on Twitter (@Made_With_Pink and @MaisonCupcake) with the #BreakfastClub hashtag, we’ll try to RT as many entries as we can.

Don’t forget to include the below Breakfast Club badge in your post as well!

Breakfast Club Blogger Link Up

I’ll be posting a recap of all the entries at the end of the month.

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