Recipes

The easiest cake you’ve ever made – incredibly quick to mix together but remember to leave plenty of time for the cake to set in the fridge or it will crumble as you cut it. This cake recipe makes 20 pieces Preparation time: 15 minutes Ingredients 200g (7oz) dark chocolate broken into pieces 50g (2oz) butter 2 tablespoons golden syrup …

Serves 8 Preparation time: 30 minutes Chilling time: 30 minutes Cooking time: 40-50 minutes Ingredients Chocolate pastry 175g (6oz) plain flour 15g (1/2oz) cocoa powder 50g (2oz) caster sugar 100g (4oz) butter, diced 2 egg yolks Filling 250ml (8fl oz) double cream 125ml (4fl oz) semi skimmed milk 150g (5oz) dark chocolate, broken into pieces 2 medium eggs 65g (21/2oz) …

  Sea vegetables have long been treasured in Japan as tasty and nutritious foods. Clearspring Japanese Sea Vegetable Salad combines sea vegetables to make an authentic Japanese dish with varied colours, textures and flavours. Varieties such as Kelp, Wakame, Arame, Nori, Hijiki, and Dulse are commonly used in Japanese salads. The stems and branches of wakame, strands of agar-agar (gelatine-like …

Forget about cupcakes, whoopies are the latest craze! Crisp on the outside, soft on the inside and sandwiched with intensely fruity and vibrant raspberry butter-cream. Decorate the tops with glace icing and let you or your kids’ imagination go wild with fresh raspberries, sugar sprinkles, sliced mini marshmallows or sugar flowers. This Recipe makes 20 Preparation time: 30 minutes Cooking …

Recipe makes 12 cupcakes Preparation time: 45 minutes, plus drying time Cooking time: 20 minutes Ingredients For the cupcakes: 175g caster sugar 175g unsalted butter 3 large eggs, separated 175g self raising flour 175g plain cooked (vacuum packed) beetroot, drained (hold a few drops of juice back to use as colouring) and pureed 1 tbsp vanilla extract For the icing: …

This week (15th – 21st September) is National Cupcake week so here’s my first cupcake recipe of the week to commemorate. This recipe will make 12 cupcakes, takes 15 minutes to prepare, 15 minutes to cook and 15 minutes to decorate Ingredients Cakes 100 g (4 oz) soft margarine 100 g (4 oz) caster sugar 125 g (41/2 oz) self-raising …

Ingredients 1 cup Clearspring quick cook rice & quinoa 3 cups filtered water or organic vegetable stock ½ cup Clearspring hijiki (rinsed and soaked for 10 minutes) ½ yellow pepper very thinly sliced 1 bunch fresh watercress 1 small bunch of red radishes, very thinly sliced Fresh sprouts, mung beans or alfalfa 3 tbsp. Clearspring roasted seeds with goji berries …

Sea vegetables have phytonutrients found nowhere else, special types of fibre, and unique carotenoids and polysaccharides, and various polyphenol defense compounds, each of which may have anti-cancer properties. I encourage everyone to try experimenting until you find the sea vegetables that you love and incorporate them into your diet. This dish is my favourite, I could eat it to a …

Wakame shares many of the nutritional benefits of its close relative Kombu, although it contains less iodine and more magnesium. Very versatile and easy to use, simply add to miso soups or use to create delicious salads. Ingredients ¼ cup Clearspring wakame flakes 3 cups mixed salad leaves. 1 tbsp. Clearspring mirin 2 tbsp. Clearspring shoyu soya sauce Juice from …

Purple-red organic dulse with its soft texture and naturally rich savoury umami flavour is the most popular Atlantic sea vegetable. Many people enjoy chewing dried dulse as it is a very salty snack. Dried dulse snipped with scissors into tiny pieces becomes a salty condiment, which may be used to season an array of dishes. Dulse adds a unique flavour …