Get into the spirit of Wimbledon with these delicious treats

Get into the spirit of Wimbledon with these delicious treats


Posted 27th Jun 2016


Wimbledon is upon us which means we're getting in the mood for some delicious summer treats - and we've chosen some of our favourites

victoria spongeVictoria Sponge Cake

Ingredients

5 large eggs
150g caster sugar
A few drops of vanilla extract
150g plain flour, sifted
100ml vegetable oil
200ml whipping cream
100g Rachel’s Low Fat Rhubarb yogurt
4 tbsp strawberry conserve
150g fresh strawberries, sliced
Icing sugar to decorate

Method:
1. Pre-heat the oven to 180°C/350°F/Gas 4 and grease and line two 20cm/8inch round sandwich tins.
2. Whisk the eggs, sugar and vanilla using an electric whisk. The mixture should double in volume and leave a trail.
3. Using a large metal spoon add half the flour and gently fold in. Follow this with half the oil then add the remaining flour and oil.
4. Pour the batter into each tin evenly. Bake for approximately 35 minutes or until golden and springy to touch.
5. Allow the sponges to cool slightly in the tins and then transfer to a wire rack to cool completely.
6. Meanwhile, whip the cream until soft peaks form and gently fold in the yogurt – try and achieve a ripple effect. Sandwich the cakes by spreading over the strawberry conserve then add the sliced strawberries and spread over the cream and yogurt mixture.
7. Dust with icing sugar, serve or chill until required.

Recipe courtesy of Rachel's Organic

rasp paavlovaRaspberry Pavlova

Ingredients

3 large eggs, separated
175g caster sugar

Topping

275ml whipping cream
200g Rachel’s Low Fat Raspberry yogurt
Fresh raspberries
Icing sugar, to dust

Method

1. Pre-heat oven to 140°c/300°F/Gas Mark 2. Line a baking tray with greaseproof or parchment paper.
2. Take a clean bowl and whisk the egg whites until stiff peaks, you should be able to lift the bowl upside down without the whites sliding.
3. Gradually add the sugar, continuing to whisk.
4. Spoon the meringue in blobs onto the prepared baking tray.
5. Place the tray into the oven and bake for approximately 40 minutes to 1 hour. If you can, leave the meringues in the oven overnight to completely dry out.
6. Whip the cream with the yogurt and place on top of the meringues, decorate with fresh raspberries and add a light dusting of icing sugar. Serve immediately.

Recipe courtesy of Rachel's Organic

macaroonsBlueberry Macaroons Recipe

Ingredients:
110g icing sugar
60g ground almonds
60g egg whites (usually 2 large eggs)
40g caster sugar
Few drops of lilac food colouring
100g Rachel’s 0% Fat Greek Style Blueberry yogurt
100g mascarpone
Blueberry jam

Method:
1. Pre-heat the oven to 170°C/325°F/Gas Mark 3. Prepare 2 baking sheets and line with baking parchment.
2. Sift the icing sugar and ground almonds together then place them in a food processor on full power until a fine powder has formed.
3. Whisk the egg whites, sugar and food colouring until you have a firm and shiny meringue.
4. Using a large metal spoon gently fold in thirds the icing sugar and almond mixture. Do not over mix - when the spoon is pulled through the mixture it should flow back together.
5. Using a piping bag fitted with a 1cm (½ inch) round nozzle, carefully pipe circles onto the baking tray ensuring adequate spaces between each macaroon. If a peak forms use a wet finger to smooth down.
6. Tape the tray down to release any air bubbles and leave to dry for 15 minutes. Bake for approximately 10 minutes until the macaroons have frilly feet and easily peel away from the baking sheet. Allow to cool completely on a wire rack.
7. Meanwhile prepare the filling - mix together the yogurt and mascarpone and whisk until smooth and well combined.
8. Sandwich the macaroons with a small blob of blueberry jam and a teaspoon of yogurt and mascarpone mixture. Gently press together. Repeat until you have 8 pairs of macaroons.

Recipe courtesy of Rachel's Organic

Strawberry Eton Mess

Ingredients

200g strawberries, stalks removed and quartered
80g caster sugar or icing sugar
4 meringues, shop brought, crushed
300ml double cream, whipped
200g Rachel’s Low Fat Raspberry Bio Live Yogurt

Serves 4-6 Preparation time 10 minutes

Method

1. In a large bowl take the strawberries in a bowl and sprinkle over the sugar, with the back of a fork squash some of the strawberries to release the juices.
2. Add the crushed meringues, cream and yogurt and gently fold together with a spatula.
3. Spoon into serving dishes or glasses and serve immediately.

Try: making this extra special by adding a drizzle of your favourite liqueur

Recipe courtesy of Rachel's Organic

Big Fruit Trifle

Ingredients

3 raspberry Swiss rolls, sliced
800g strawberries, de-stalked and cut into halves, reserve some for decoration
300g raspberries, reserve some for decoration
360g blueberries, reserve some for decoration
1 x 500g fresh vanilla custard
2 x 450g Rachel’s Low Fat Raspberry Bio Live Yogurt
600ml whipping cream

Method

1. Begin by layering the Swiss roll on the base followed by the fruits, custard and yogurt, repeat the layers until the serving dish is three quarters full – you really can’t go wrong.
2. Whip the cream to soft peaks and either pipe or spoon into the dish to finish the trifle layers.
3. Decorate with scattered fruit and serve immediately.

Recipe courtesy of Rachel's Organic

Recipes all courtesy of Rachel's Organic





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