Loseley recipe for Mother's Day Sunday 18 March

Mother's Day is Sunday 18 March and this recipe from Loseley is ideal for all the family to make.

Cooking supplies:

• 6-7 eggs
• 1/4 cup of pineapple orange banana juice
• 1 cup of flour
• 3/4 stick Loseley Summer Meadow butter
• 1 cup of milk
• 1/2 cup of sugar
• 1/2 teaspoon salt
• Whipped cream
• Strawberries
• Powdered sugar

Cooking directions:

- Have the children mix all the ingredients together the eggs, flour, salt, milk, sugar and juice.

- Next, have the children place the Loseley Summer Meadow butter in a 7X11 baking dish and place in the oven.

- Turn oven on to 425 degrees.

- When the Loseley butter is bubbling, add the batter to the baking dish.

- Cook it in the oven for about 20 minutes or until the edges turn deep golden brown.

- While the batter is baking, have the children cut up the strawberries.

- When the Pancake Puff is ready, have the children add on whipped cream, then strawberries and powdered sugar.

And, voila, the children are now ready to serve Mother’s Day Pancake Puff with Strawberries to mom!

Loseley Summer Meadow Butter is packed in a 250g tub and available for £1.39p.

Loseley Chilled Foods are available from the chilled cabinet of local independent grocers, Ocado and Waitrose. Visit www.loseley.com for more information.

Loseley Valentine Cupcakes

Loseley Valentine Cupcakes

Give this Valentine’s Day a twist of sheer loveliness in the form of Valentine Cupcakes with Loseley Summer Meadow Butter.

These little delights will bring an element of light, fluffy love and happiness to the table on the key date of the year to unlock all hearts. (Makes 10 small cupcakes)

Ingredients:

For the Cakes:

Egg (free range please) 1
plain flour (or use self raising and omit the baking powder) 75G
Sugar 50g
Loseley Summer Meadow Butter 62g
Baking powder 1/2 tsp
Pixley Berries blackcurrant cordial 3 tsp
Pink food colouring (optional) few drops

For the Frosting:

If you will be spreading rather than piping your frosting you will need rather less.

Loseley Summer Meadow Butter 75g
Icing sugar 250g
Pixley Berries blackcurrant cordial 1 – 2 tbs

Method:

Add the eggs, butter, flour, sugar, baking powder & salt to a bowl and beat with a hand whisk until blended. Add the cordial and briefly mix again. The batter should be loose enough to dollop off a spoon.

Line a bun tin with fairy cake cases. Fill each case 2/3 with batter and bake at 190C / GM 5 for about 12 minutes.

Chef’s Tip:

The secret to fluffy buttercream is to beat the butter really well before you add any sugar. The trick is to make the butter cream in the food processor to prevent the kitchen being covered in clouds of icing sugar. If you make it with a hand mixer you will need to add the icing sugar slowly to the butter.

Put the butter in the food processor bowl and process for a minute or so, until soft and fluffy. Pour in the icing sugar and cordial, put the lid back on and cover with a damp tea towel, and process again. Scrape the sides down adding more cordial or icing sugar if needed and process again.

Decorate your cakes, using sprinkles and love hearts.

Both raw cake batter and the frosting freeze well.

Loseley Summer Meadow Butter is packed in a 250g tub and costs £1.39p.

Loseley Chilled Foods are available from the chilled cabinet of local independent grocers, Waitrose and Ocado. Visit www.loseley.com for more information.

Loseley Summer Meadow Butter takes Blackberry and Apple Oat Crumble and makes it better with butter!

Delicious autumn fruits are given a healthy wholemeal treatment along with long lasting oats, and creamy Loseley Summer Meadow Butter.

The porridge oats not only add extra crunch but also an added bonus to those bored of using them for breakfast. The crumble will keep you full and satisfied for longer than traditional mixes.

Cooking apples 680g (1½ lbs), peeled and sliced
Blackberries 200g (7oz)
Granulated sugar 100g (4oz)
Wholemeal flour 100g (3½ oz)
Loseley Summer Meadow Butter 90g (3½ oz)
Light Muscovado sugar 50g (2 oz)
Porridge Oats 100g (3½ oz)

1. Preheat the oven to 190˚C/ 375˚F/ Gas 5 and put the fruit into a 1.25 litre (2 pints) ovenproof dish in layers with the granulated sugar.
2. Place the flour in a separate bowl and rub in the Loseley Summer Meadow Butter until the mixture resembles fine breadcrumbs. Stir in the brown sugar and porridge oats.
3. Sprinkle the crumble mixture thickly and evenly over the fruit, pressing down lightly.
4. Place the crumble on a baking tray and cook in the oven for 15 minutes. Reduce the temperature to 180 ˚C/ 350˚F/ Gas 4 and continue cooking for a further 45 minutes or until the top is lightly browned. Serve the crumble hot with custard.

Cooks' Tip

If you pick wild blackberries from the hedgerows, be sure to pick those that are well away from any busy main roads to ensure they are not contaminated by car exhaust fumes, and wash them well before eating.

10 minutes preparation time
1 hour cooking time
371 Kcal per portion
13.4g fat per portion
8g is saturated
6 servings
Suitable for vegetarians

Loseley Summer Meadow Butter is packed in a 250g tub and costs £1.29p.

Loseley Chilled Foods are available from the chilled cabinet of local independent grocers, Morrisons and Waitrose. Visit www.loseley.com for more information.

Parsnip and Apple Soup with Loseley Summer Meadow Butter

Sweet parsnip and tart cooking apples form the perfect partnership for a tasty soup fit for bracing winter temperatures.

With only 10 minutes preparation time, this warming soup also offers a low calorie option or a creamy comparison dependent on the mood.

INGREDIENTS

Loseley Summer Meadow Butter 50g (2oz)
Dessert Apple 1, cored, peeled and sliced
Parsnips 680g (1½ lb), peeled and sliced
Bramley cooking apple 1, cored, peeled and sliced
Vegetable stock 1¼ litres (2 pints)
Sage leaves 4, plus extra to garnish
Whole cloves 2
Single cream 150ml (¼ pint)
Salt and freshly ground black pepper

METHOD

1. Melt the half butter in a large saucepan and add the dessert apple slices. Sauté until lightly browned, remove and set aside. Melt the remaining Loseley Summer Meadow Butter and add the parsnips and cooking apple. Cover and cook gently for 10 minutes, stirring occasionally.
2. Pour the stock into the saucepan and add the sage and cloves. Bring to the boil, cover and then simmer for 30 minutes, until the parsnip is softened.
3. Remove the sage leaves and cloves, then puree in a blender or food processor. Return to the saucepan and reheat gently with the cream. Season to taste. Serve hot, garnished with the sage leaves and apple slices and serve with granary bread.

10 minutes preparation time
40 minutes cooking time
172 Kcal per portion
10g fat per portion of which
5.2g is saturated
6 servings
Suitable for freezing
Suitable for vegetarians

Cooks Tip

If you prefer, use ½ tsp of dried sage when cooking the parsnips. For a lower fat version, simply omit the cream – the soup still tastes really good.

Loseley Summer Meadow Butter is packed in a 250g tub and costs £1.29p.

Loseley Chilled Foods are available from the chilled cabinet of local independent grocers, Morrisons and Waitrose. Visit www.loseley.com for more information.

(EDITOR: This sounds delicious!)

Strawberry Shortcakes with Loseley Summer Meadow Butter

Strawberry Shortcakes with Loseley Summer Meadow Butter

The very essence of an English summer presented on a plate. By you! Melt-in-the-mouth shortcake with whipped cream and sweet strawberries – bliss.

INGREDIENTS:

Loseley Summer Meadow Butter 225g (8oz), softened
Caster sugar 110g (4 oz)
Plain Flour 300g (11 oz)
Ground Almonds 50g (2 oz)
Small strawberries 225g (8 oz)
Whipping Cream 300ml (1/2 pint)
Strawberry jam 2 tbsp, soft-set
Caster Sugar for dusting

METHOD:

1. Firstly make the shortcakes. Cream together the Loseley Summer Meadow Butter and sugar until light and fluffy, then mix in the flour, salt and ground almonds until the mixture clings together to form a dough. Turn onto a floured surface and knead gently until smooth.
2. Lightly press and roll the dough to flatten it to a thickness of 6mm (¼ inch) and, using a 7.5cm (3in) round cutter, stamp out as many shapes as you can. Re-roll the dough and continue stamping out shapes until all the dough is used up. You should end up with about 20 circles.
3. Line a baking sheet with parchment and place the shortcake circles on the sheet. Prick with a fork and chill for 40 minutes.
4. Preheat the oven to 180˚C/ 350˚F/ Gas 4 and bake the shortcake biscuits for 15-20 minutes until lightly golden. Set aside to cool.
5. To finish, wash the strawberries and hull and slice them. Whisk the cream into soft peaks, and then spoon onto half the shortcake biscuits. Top with a few strawberry slices and drizzle of jam. Add a small dollop of cream and then sandwich a plain shortcake on top. Dust very lightly with sugar and serve immediately.

Cook’s Tip

Try using different fruits such as raspberries and use the same-flavour jam.

For a romantic supper-time dessert, cut heart shaped shortcakes.

20 minutes preparation time plus chilling and cooling
20 minutes cooking time
472 Kcal per portion
33.4g fat per portion
19.4g saturated fat
Makes 10 shortcakes
Biscuits are suitable for freezing
Suitable for vegetarians

Loseley Summer Meadow Butter is packed in a 250g tub and costs £1.29p.

Loseley Chilled Foods are available from the chilled cabinet of local independent grocers, Morrisons and Waitrose. Visit www.loseley.com for more information.

Baked Salmon for your barbecue with Loseley Summer Meadow Butter

Whilst meat is a treat for the barbecue, it might be time to try some fish, instead, as a tasty alternative. And with the help of Loseley butter and this simple yet great recipe, you could well find it much easier than you might have thought possible!

Baked Salmon is a lovely barbecue alternative on a Summer’s day.  Loseley have created an easy recipe using their Loseley Summer Meadow Butter.

This delicious Loseley Butter is spreadable straight from the fridge and yet has all the creamy taste of traditional butter making it incredibly versatile.

So as it spreads straight from the fridge it is great for making garlic butter for delicious garlic bread or herb butters to smear inside fish parcels. If not using Salmon simply mix the butter with plenty of fresh, chopped herbs (fennel, dill, mint and oregano - make some shallow slashes on the sides of whole fish such as bream, trout or bass- and then fill the fish cavity and slashes with the butter. Pop the fish into an 'envelope' of tightly sealed silver foil and put on a really hot barbecue. Cook each side for a few minutes and viola, one perfectly prepared, delicious fish -- and no smelly pans to clean up afterwards!

Ingredients for Baked Salmon

4 salmon fillets

1 carrot

1 lemon

1 leek

50g Loseley Summer Meadow Butter

Salt and ground black pepper

Method for Baked Salmon

Cut leek and carrot into thin strips.

Put half of the Loseley butter into a bowl and stir until soft. Grate half a teaspoon of lemon rind and add to a teaspoon of squeezed lemon juice and mix with salt, pepper and butter. Rinse fillets under cold water and cover each with a square of kitchen foil. Put a teaspoon of lemon juice and carrot and leek strips over each fillet. Put some of the lemon butter on top. Wrap each fillet in its foil parcel. Put the parcels on the BBQ for 15-20mins. Set each fillet on a warm plate and spoon the vegetables and juices over them. Serve with Northern Irish baby potatoes or a fresh salad.

Loseley Summer Meadow Butter is packed in a 250grm tub and costs £1.29p.

Loseley Chilled Foods are available from the chilled cabinet of local independent grocers, Morrisons, Waitrose and Iceland. (EDITOR: And often, our fridge at home!)

Visit www.loseley.com  for more information.