Recipes
Want to try something new? Don't stop at breakfast
Nature's Pleasure is so delicious you can use it in recipes as
well as breakfast - Nature's Pleasure has teamed up with star of
BBC2's Something for the Weekend Simon Rimmer to give you delicious recipes each
season. Don't forget to come back next season for al fresco recipes perfect for
a summer picnic.
Spring!
Everything seems to lighten up this month. The warm earth and bright sunshine means fresh cherries, spring lamb, asparagus, rhubarb, and delicate new fruits and vegetables for the table. We've got a fabulous pudding recipe to tempt your palate: Rhubarb Crumble Pie.
Rhubarb Crumble Pie
Ingredients
- For the pastry
- 225g flour
- 100g butter
- 25g sugar
- 1 egg
- A little milk to bind
- Egg wash
- For the filling
- 250g rhubarb
- A pinch of ground star anise
- A pinch of ground ginger
- 150g sugar
- Juice of 1 orange
- For the crumble top
- 100g flour
- 100g demerara sugar
- 100g Nature's Pleasure Raspberry & Cherry
- 150g butter
- A pinch of ground cinnamon
Method
Pulse together the pastry ingredients (except for the egg wash) in a blender, then roll out, line a 200mm tin with greaseproof baking paper and chill for 2 hours. Once chilled bake blind at 200c for 15-20 minutes. Then brush with egg wash and cook for an extra five minutes.
To make the filling, put the rhubarb, spices, sugar and orange juice in a pan and cook until just soft. Spoon into the pastry case.
To make the crumble top, rub all crumble top ingredients together and then spoon on top of the fruit. Bake at 180c for 12 mins. Serve with custard.
Summer!
What's the best way to welcome warm weather and the sweet tastes of Summer? By celebrating the flavours of the season, of course! Make your al fresco meals light and fresh with a fabulous recipe for Mackerel rolled in oats, and don't forget to end with a bang - with a deliciously creamy Chocolate Cheesecake that's picnic-perfect!
Mackerel rolled in oats
Ingredients
- 4 x mackerel fillets
- 2 beaten eggs
- 50g butter
- 100g porridge oats
- 100g Nature’s Pleasure Almond, Pecan & Raisin
- Juice of 1 lemon
- Salt and pepper
Method
- Mix the oats and Nature’s Pleasure together, then lay on a plate.
- Dip each fillet into the egg and lemon juice, season well, then into the oat and Nature’s Pleasure mix.
- Melt the butter in a pan, when it starts to foam, add the fillets and cook over medium/high heat for 3 minutes each side (be very careful when you flip it over).
Serve with watercress, dressed with vinaigrette.
Double Choccy Cheesecake
Ingredients
- 125g bourbon biscuits
- 125g Nature’s Pleasure Almond, Pecan & Raisin
- 125g melted butter
- 900g full fat cream cheese
- 200g 70% cocoa solid chocolate
- 75g cocoa powder
- 6 eggs
- 150g golden caster sugar
- 225g 70% cocoa solid chocolate
- 250ml double cream
- 25g butter
- Cocoa powder, grated chocolate and clotted cream to serve
Method
- Crush the bourbon biscuits and add the butter, mix in the Nature’s Pleasure. Press into a 225mm spring sided tin.
- Place the 200g of chocolate in a bowl over barely simmering water (make sure the water doesn’t touch the bottom of the bowl) until melted.
- Pulse the cheese and sugar in a processor until smooth.
- Add the eggs, then the cocoa and chocolate.
- Spoon onto the base and cook at 175c for about 1 hour until springy to the touch. Allow to cool before turning out and topping with big chopped or grated bits of choc and dusting with cocoa.
- Make a sauce by melting the chocolate and cream over another bowl, when melted whisk in the butter. Serve the sauce immediately as it won’t re-heat.
- Now serve a slab of this in the middle of a massive white plate with a big spoonful of sauce, a dollop of clotted cream and dust the edge with cocoa, then wait for the magic to work!
Autumn!
Autumn's brisk winds and falling leaves have their bright side: feasting on the season’s best cold-weather produce, whether you make the most of it at a dinner party or just a cosy meal for two. This month, sum up the season with Butternut Squash Crumble, a bake of silky squash with veggies, spices, a splash of wine and a delicious crumbly topping.
Butternut Squash crumble
Ingredients
- For the meringue
- 3 egg whites
- 150g sugar
- Half a teaspoon of sherry vinegar
- For the creamy mix
- 4 bananas
- 150ml cream
- 150ml crème fraiche
- For the sauce
- 100g soft dark brown sugar
- 100g butter
- 1 tablespoon rum
- 150g Nature’s Pleasure Almond, Pecan and Raisins
Method
- Preheat the oven to 180C.
- Beat egg whites until they make stiff peaks, then whisk in sugar 1 tablespoon at a time.
- Gently fold in the vinegar.
- Spoon onto greaseproof paper on a tray.
- Put into the oven and turn down to 150c immediately, then bake for about 45mins. Should be hard on the outside and chewy in middle.
- Whip the cream and creme fraiche together and slice the bananas, fold half through the cream mix together with half the meringue (broken up).
- To make the sauce put all the ingredients in a pan and boil until combined, allow to cool.
- To serve – put a spoonful of the creamy mix in a cocktail glass, then some meringue, Nature’s Pleasure, banana and a swirl of sauce. Repeat, taking the mix above the top of the glass, finish with meringue, banana and lots of sauce, then top with more Nature’s Pleasure.
Winter!
Winter’s chill and less-exciting seasonal produce may leave you wondering just how to perk up your palate, but don’t despair! Banish any winter doldrums and spark new life into your dinner table with a novel take on the Eton Mess: layers of meringue and cream folded into bananas and spiked with rum! A crunchy topping crowns your party-worthy dessert.
Caramelised Banana Eton Mess
Ingredients
- For the meringue
- 3 egg whites
- 150g sugar
- Half a teaspoon of sherry vinegar
- For the creamy mix
- 4 bananas
- 150ml cream
- 150ml crème fraiche
- For the sauce
- 100g soft dark brown sugar
- 100g butter
- 1 tablespoon rum
- 150g Nature’s Pleasure Almond, Pecan and Raisins
Method
- Preheat the oven to 180C.
- Beat egg whites until they make stiff peaks, then whisk in sugar 1 tablespoon at a time.
- Gently fold in the vinegar.
- Spoon onto greaseproof paper on a tray.
- Put into the oven and turn down to 150c immediately, then bake for about 45mins. Should be hard on the outside and chewy in middle.
- Whip the cream and creme fraiche together and slice the bananas, fold half through the cream mix together with half the meringue (broken up).
- To make the sauce put all the ingredients in a pan and boil until combined, allow to cool.
- To serve – put a spoonful of the creamy mix in a cocktail glass, then some meringue, Nature’s Pleasure, banana and a swirl of sauce. Repeat, taking the mix above the top of the glass, finish with meringue, banana and lots of sauce, then top with more Nature’s Pleasure.
