Greedy Gourmet | Food & Travel Blog https://www.greedygourmet.com Greedy Gourmet is an award winning food and travel blog. Eclectic recipes from all over the world are regularly published, satisfying the blog's audience of adventurous eaters' needs. Sat, 07 Dec 2024 00:52:10 +0000 en-GB hourly 1 https://wordpress.org/?v=6.5.5 https://www.greedygourmet.com/wp-content/uploads/2019/04/cropped-icon-150x150.png Greedy Gourmet | Food & Travel Blog https://www.greedygourmet.com 32 32 Protein Pumpkin Muffins https://www.greedygourmet.com/protein-pumpkin-muffins/ https://www.greedygourmet.com/protein-pumpkin-muffins/#respond Wed, 17 Aug 2022 13:37:10 +0000 https://www.greedygourmet.com/?p=83628

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You've got to try these protein pumpkin muffins! Delicious, simple and surprisingly light, they should be on any keto dieters must-bake list.

Protein pumpkin muffins on a cooling rack.

While we love the occasional indulgence of a big sugary chocolate muffin, these muffins are delicious and good for you. Perfect in the fall, but ideal all year round, these muffins are a great way to kick start your day!

Why You’ll Love This Protein Muffin Recipe 

  • These pumpkin muffins are sugar free!
  • They are the perfect breakfast, snack or dessert for those with a keto or low carb lifestyle
  • This recipe is extremely adaptable – if you're not on a keto diet, there are a few easy tweaks you can make
  • They are an excellent source of protein for pre- or post-workout
  • These pumpkin muffins are so easy to make
  • They're a welcome change from sugary indulgent muffins – you can eat them guilt free!

Special Equipment Needed To Make This Pumpkin Muffin Recipe

There are a few key items you'll need to make these pumpkin protein muffins:

  • 12-hole muffin tin – make sure you've got a quality tin to bake your muffins in
  • Cupcake cases – silicone cupcake cases are perfect, as they make it really easy to remove your muffins once they're baked  
  • Mixing bowl – a good quality mixing bowl is a must for any baking enthusiast
  • Silicone spatula – the flexibility of a silicone spoon means you can easy scrape down the sides of the mixing bowl 
  • Kitchen scale – good baking is all about precision. Make sure you use a good digital kitchen scale to properly weigh out your ingredients
  • Stand mixer – honestly, I couldn't be without a quality stand mixer in the kitchen

Ingredients for protein muffins.

Special Ingredients Needed To Make This Recipe

Perfect Keto whey protein powder

One of the key ingredients in this protein muffins recipe is whey protein powder. My personal preference is Perfect Keto whey protein powder. It comes in two flavors – vanilla and chocolate – which makes it perfect for keto–friendly baking. I've gone for the vanilla protein powder for this recipe.

It's made with 100% clean, keto-friendly ingredients, with no filler or preservatives. The whey comes from grass-fed dairy, which just adds to the clean, healthy taste.

It's totally sugar free too. Stevia sweetens the deal – it's low calorie and far better for you than sugar.

The high protein content of this protein powder means that your pumpkin protein muffins will help your muscles to recover after intense workouts or sports sessions. It also makes them ideal for morning or afternoon energy bursts

Keto whey vanilla flavoured powder.

Pumpkin pie spice

This is going to deliver that wonderful warming spice flavor that elevates these protein muffins to a whole different level of deliciousness.

How to make protein pumpkin protein muffins

Place the pumpkin puree and eggs in a mixing bowl.

Pumpkin and eggs in a bowl.
whisked pumpkin and eggs.

Whisk the wet ingredients in the stand mixer until smooth.

Mix all the dry ingredients in a mixing bowl.

The dry ingredients for muffins.
Add almond flour to batter.

With the mixer running on low, incorporate the dry ingredients one spoonful at a time.

Line your muffin tin with the cupcake cases. Divide the mixture evenly between the cases, filling each case ¾ of the way.

muffin batter in cases ready to be cooked.
cooked protein muffins topped with pumpkin seeds.

Sprinkle the pumpkin seeds on top of the muffins. Bake. Enjoy!

Popular Substitutions For This Recipe

Variations To These Pumpkin Protein Muffins

If you’re not on a keto diet and fancy adding some chocolate into the mix, just sprinkle some chocolate chips into the batter. This will bring some chocolatey sweetness to the muffins and make them more of a dessert option.

Alternatively, you could opt for the chocolate protein powder or try making these peanut butter protein brownies.

You could also add a teaspoon of maple syrup into the batter to make these muffins a little sweeter.

There are also a lot of variations when it comes to toppings. I've gone with pumpkin seeds, but you could also try any of the following:

  • sunflower seeds
  • dried cranberries or cherries
  • chopped pistachios, cashews, hazelnuts, walnuts or other kinds of nuts
  • Greek yogurt
  • coconut yogurt
  • cinnamon or coconut sugar
  • cream cheese frosting
Protein muffins on a cooling rack.

Top Tips

  • Don't over-mix the batter. If you do, it'll become very dense and chewy. Still, you want to stir the batter enough so that the wet and dry ingredients are properly mixed.
  • Let the muffins cool for a few minutes in the cupcake cases. This will help the steam to release. After 5 minutes, take them out of their cases and place them on a cooling rack. This will allow the steam to evaporate, preventing soggy bottomed muffins.
  • Only fill each cupcake case ¾ full. That way, there's a little room for each pumpkin muffin to expand. If you’ve got some left over, use another lined muffin tin. 

How do I store my pumpkin protein muffins?

First, allow your pumpkin muffins to cool completely. Then, store them in an airtight container at room temperature. They should last 5-7 days.

Can I swap pumpkin pie filling for pumpkin puree?

No. In my opinion, pumpkin puree works a lot better in this recipe. Pumpkin puree is just that – pureed pumpkin, while pumpkin pie filling is pumpkin mixed with sugar and spices.

If you have pumpkin puree it can also be used in this Pumpkin Pie Ice Cream recipe.

How do you make protein muffins moist?

There are three key steps when it comes to making sure your protein muffins are moist:

1) Keep the wet and dry ingredients separate during the beginning of the mixing process. This prevents them from becoming dense and dry.

2) Don't overcook them. The oven temperature is very important, as is the overall bake time. Make sure your oven is set to 180°C/fan 160°C/350°F/gas mark 4. To check for doneness, insert a toothpick into the middle of the protein muffin. When the toothpick comes out clean, with a few moist crumbs, it's done.

3) To make sure your muffins are moist, fill the cupcake cases ¾ full. You'll end up with good-sized muffins, as opposed to a big dry mess.

Are these pumpkin protein muffins gluten free?

Yes, they are. Using almond flour instead of wheat flour or whole wheat flour ensures that these muffins are gluten free.

Do I need to use baking soda?

No. It isn't necessary in this recipe. You do need baking powder, however.

Can I Freeze This Recipe?

Yes! Or, your pumpkin protein muffins can be frozen for up to three months. Simply wait for them to cool fully, then place them in a freezer-safe container and store in the freezer.

How do you defrost pumpkin muffins?

The best way to defrost these muffins is to take them out of the freezer and let them thaw overnight on the kitchen counter.

If you want to speed things up, you could thaw them in the microwave. Just place them on a microwave-safe plate, then defrost in 30 second bursts.

Can this Recipe Be Scaled?

Absolutely. In fact, as pumpkin protein muffins freeze so well, making a big batch to keep on hand is a great idea.

Simply double, treble or quadruple the ingredient amounts below. You might have to mix and blend in stages, as there'll be a lot of batter to deal with!

Protein muffins in purple casings.

More Amazing Keto Recipes

This pumpkin muffin recipe is a great recipe for those on a keto diet. It's not our only keto recipe though! Have a look at these:

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📖 Recipe

Pumpkin Protein Muffins


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  • Author: Michelle Minnaar
  • Total Time: 40 minutes
  • Yield: 12 servings
  • Diet: Gluten Free

Description

Learn how to make Pumpkin Protein Muffins. Great for before gym or post workouts. Packed with protein, a tasty breakfast or snack.


Ingredients

Units

Dry Ingredients

Wet Ingredients

  • 425g (1 can) canned pumpkin puree
  • 6 large eggs
  • 15ml (1 tbsp) vanilla paste

Decoration

  • 15g (3 tbsp) pumpkin seeds

Instructions

  1. Preheat the oven 180°C/fan 160°C/350°F/gas mark 4.
  2. Place all the Dry Ingredients in a bowl and mix. Set aside.
  3. Tip the Wet Ingredients into another bowl and whisk in a mixer until smooth.
  4. While the machine is running on a slow setting, add a spoonful of the Dry Ingredients' bowl at a time until the bowl is empty.
  5. Scrape the sides of the mixing bowl to ensure everything is well incorporated.
  6. Line a 12-hole muffin tin with cupcake cases then divide the mixture evenly between the cases, ensuring they are not more than ¾ full. If you’ve got some left over, use another lined muffin tin.
  7. [Optional] Sprinkle with pumpkin seeds.
  8. Bake in the oven for 30 minutes until the muffins are cooked and golden.
  9. Transfer the pumpkin muffins to a cooling rack. Enjoy!

Notes

  • This recipe is aimed for those on a strict keto diet. If you’re not on one, feel free to add dark chocolate chips to the batter, which will lend some sweetness to the muffins.
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Breakfast
  • Method: Bake
  • Cuisine: American

Nutrition

  • Serving Size:
  • Calories: 146
  • Sugar: 2.5 g
  • Sodium: 52.6 mg
  • Fat: 5.4 g
  • Saturated Fat: 1 g
  • Trans Fat: 0 g
  • Carbohydrates: 7.6 g
  • Fiber: 1.6 g
  • Protein: 8 g
  • Cholesterol: 93.5 mg

P.S. This is a sponsored post.

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Zucchini Egg Bake https://www.greedygourmet.com/zucchini-egg-bake/ https://www.greedygourmet.com/zucchini-egg-bake/#respond Mon, 20 Mar 2023 10:36:00 +0000 https://www.greedygourmet.com/?p=84416

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Utterly delicious and extremely easy to make, this zucchini egg bake recipe is the health lunch option you've been looking for!

sliced egg bake.

The mix of rich melted cheese, sweet spring onion and fresh zucchini makes for a winning combination. Plus, everything is baked in the same dish – it's a true one dish wonder!

Perfect in the spring and summertime as a luscious light lunch, you can even save leftovers for a quick and easy midweek meal. What's more, this zucchini bake even makes for an ideal cooked breakfast casserole, and you can even add your own twist by including some of your favorite ingredients.

So, are you ready to get baking? Let's get started!

Why you'll love this zucchini egg bake recipe

  • Consisting of only natural ingredients, it's a really healthy recipe
  • Taste isn't compromised – it's absolutely delicious!
  • Everything is baked in one dish – easy to make, easy to wash up afterwards
  • It's a very versatile recipe – you can add in your favorite ingredients
  • You can have it as a light lunch, a quick dinner or even as a weekend breakfast casserole!
ingredients for egg bake.

Equipment needed to make this recipe

Before you get cooking, there are a few key pieces of kitchen equipment that will help you make this zucchini egg bake:

How to make zucchini egg bake

Crack the eggs in a large bowl.

6 eggs in a bowl.
whisked egg in a bowl.

Whisk the eggs.

Stir in the cheeses, spring onion, zucchini, flour and oil.

fresh ingredients in the bowl.
put mixture in a baking drink.

Transfer to a baking tin.

Bake until cooked and golden.

baked egg casserole.
sliced courgette egg bake.

Serve immediately with a green salad. Enjoy!

Top Tip

Instead of lining your baking pan, you can use a healthy cooking spray.

What to serve with your zucchini egg bake

Sides

This zucchini bake recipe is tailor-made to serve with a salad on the side. The kind of salad you serve all comes down to personal preference.

You can keep it light and serve something fresh and healthy, to pair well with the zucchini. I would recommend:

  • Pumpkin and feta salad – the pumpkin and the feta work perfectly with the courgette, marrying the flavours to bring a dish that works on every level. Leave out the parmesan or feta from either recipe if you don’t want so much cheese
  • Caprese salad – if Italian cuisine is your thing, this is the salad for you. Simplicity is bliss with this recipe and it all comes down to the quality of the ingredients
  • Mung bean salad – a super vegan salad that packs in an enormous amount of flavour, this is the perfect side if you want something a bit more filling
  • Mediterranean salad.

You could also add a delicious smoky side, such as tobacco onions or this Miracle Whip Coleslaw. For a healthy vegan side dish, try some blanched kale.

Wine pairing

I'd recommend a fruity, herby white wine such as a Chilean or New Zealand Sauvignon Blanc, or a fresh clean white wine such as a South African Chenin Blanc.

You could also try a Sauvignon Blanc from California, Australia or France. 

Desserts

Amaretto cherries

These wonderful little boozy cherries are a decadent delight and make for the perfect dessert to follow your zucchini egg bake. Serve amaretto cherries with tin roof ice cream or ferrero rocher ice cream and take the rest of the day off.

Juicer pulp muffins

The most incredible vegan muffins, juicer pulp muffins are tasty, healthy and a wonderful accompaniment to a zucchini bake.

Turmeric smoothie

Fancy a fresh fruity dessert with a hint of spice to follow on from this recipe? This super healthy turmeric smoothie is truly sensational! Mango and banana bring the sweetness, turmeric adds a certain earthy flavor. Altogether, it's something special indeed.

Chocolate courgette cake

Put those extra zucchinis to good use. You won't believe how good a courgette cake can taste!

Popular substitutions for this recipe

Cheese

This cheesy zucchini egg bake recipe calls for cheddar cheese, which goes particularly well with the zucchini flavor. Feel free to swap it out for your favorite cheese. I recommend authentic parmesan cheese, shredded mozzarella, gruyère, or feta cheese.

Onions

You can replace the spring onions with regular white or red onions. Sauté them first in a sauce pan on a medium heat, before adding them to the mixture in the baking dish.

Alternative vegetables

Not a fan of shredded zucchini? No problem You can swap it for shredded yellow summer squash, pumpkin or eggplant. You could also add any of the following vegetables, to bring a new dimension of flavor:

  • Red pepper
  • Green pepper
  • Yellow pepper
  • Tomatoes
  • Sun-dried tomato
  • Asparagus
  • Caramelised red onion
  • Leek
  • Spinach
  • Mushrooms
  • Beetroot - Beets can also be used to make this amish red beet eggs recipe!
  • Broccoli  

Make it meaty

If you'd prefer to add meat, try one of the following:

  • Cooked pieces of chicken or turkey
  • Pastrami
  • Ham 

Variations to this recipe

Gluten free

To make this zucchini egg bake gluten free, simply replace the wholemeal in the recipe with a suitable gluten free flour. Cassava flour is excellent in egg casseroles – if you can't find it, there are many suitable Cassava flour substitutes available.

plate with egg bake and salad.

Top Tip

Add a teaspoon of baking powder to the egg mixture to make the egg casserole extra light and fluffy!

What kind of zucchini is best for zucchini egg bake?

There are quite a few different varieties of zucchinis. These include:

Black Beauty

Widely available due to how easy they are to grow, black beauties are, despite their name, dark green in colour. With tender white flesh and a mild flavour, they are perfect for salads and especially for this tart recipe. 

Gadzukes

Another long green variety of courgette, these ones have a subtle sweetness and a crispy texture, making them perfect for salads and pasta dishes. 

Dunja

Often used to make fritters, due to their taste and texture, a Dunja courgette also makes the perfect addition to this tart.

Altena polka

These courgettes are remarkable for their vibrant yellow colour. A mixture of yellow and green courgettes makes for a more interesting dish, visually.

When is zucchini season?

Depending on the local climate, zucchinis should be in plentiful supply from June until November. Peak season if July and August, when the zucchinis are just perfect!

When picking zucchinis at the store, look for a decent size – about 6–8 inches – and try to pick those without nicks, cuts or holes in them. Zucchinis with bristly hairs on them are nice and fresh!

Can you have zucchini on a keto diet?

Absolutely. Zucchinis are low carb and a perfect addition to a keto diet.

How do you store zucchini egg bake leftovers?

This dish is so delicious that, chances are, you won't have any leftovers! However, if you do, zucchini egg bake leftovers are best stored in an airtight container in the fridge.

How long is zucchini egg bake good for?

When stored in the fridge, zucchini egg bake leftovers will stay fresh for three to four days.

Can you freeze zucchini bake?

Yes. If you want to keep zucchini egg bake leftovers for longer than four days, freezing is a good option.

First, allow the egg bake to cool completely. Then transfer the leftovers into a freezer-safe airtight container and place in the freezer.
Frozen zucchini egg bake will last up to three months.

What is a safe temperature for egg casserole?

Egg casseroles and other recipes that contain eggs should be cooked to a temperature of at least 160° F (71°C). If in doubt, use a food thermometer.

Can I make zucchini casserole ahead of time?

Yes, you can make this zucchini egg bake recipe in advance. Simply allow it to cool completely, then cover the baking dish in foil and keep it in the refrigerator until you're ready to serve it.

You could also assemble the zucchini bake by making the zucchini mixture and adding everything to the baking dish, then keeping it in the fridge until you're ready to bake it.

plate with egg bake and salad.

More delicious zucchini recipes

  • Courgette tart – a healthy, light, versatile recipe with lots of flavor, this courgette tart is perfect at any time of the day.
  • Marrow soup – a warm and soothing soup with an extremely pleasant curry kick, this recipe is an excellent way to use up those marvelous marrows.
  • Courgette pickle – extremely easy and supremely tasty, once you’ve made your own courgette pickle you’ll never buy a jar from the store ever again.
  • Grilled courgette salad with feta and pomegranate – a fresh, zesty, super healthy, this courgette, feta and pomegranate salad is easy to make and tastes heavenly.
Print

📖 Recipe

zucchini egg bake.

Zucchini Egg Bake


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Michelle Minnaar
  • Total Time: 50 minutes
  • Yield: 4 portions
  • Diet: Vegetarian

Description

A rich mix of egg, melted cheese, spring onion and fresh zucchini, simply stir together to make this tasty Zucchini Egg Bake.


Ingredients

Units
  • 6 large eggs
  • 32g (4 tbsp) wholemeal flour
  • 125g (1 cup) cheddar cheese, grated
  • 300g (1 ¾ cup) cottage cheese
  • 2 zucchini, grated
  • 3 spring onions, finely sliced
  • 30ml (2 tbsp) olive oil
  • Salt and pepper

Instructions

  1. Preheat the oven to 180°C / fan 160°C / 350°F / gas mark 4.
  2. Crack the eggs in a large bowl and whisk well. 
  3. While whisking the eggs, add the flour one spoonful at a time, ensuring the mixture is smooth and lump free. 
  4. Add the two cheeses, grated zucchini, spring onions and olive oil and stir to combine. Season with salt and pepper.
  5. Transfer the mixture into a lined baking tin.
  6. Bake for 35-40 minutes, until cooked through and lightly browned on top.
  7. Slice the casserole into four equal quadrants. Serve with a green salad. Enjoy!
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Breakfast
  • Method: Bake
  • Cuisine: American

Nutrition

  • Serving Size:
  • Calories: 379
  • Sugar: 3.9 g
  • Sodium: 1122.1 mg
  • Fat: 25.6 g
  • Saturated Fat: 9.9 g
  • Trans Fat: 0.4 g
  • Carbohydrates: 12.7 g
  • Fiber: 0.8 g
  • Protein: 24.6 g
  • Cholesterol: 285.5 mg
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Poffert https://www.greedygourmet.com/poffert/ https://www.greedygourmet.com/poffert/#comments Sat, 20 Oct 2018 12:37:04 +0000 https://www.greedygourmet.com/?p=52083

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Poffert is a traditional Dutch recipe that you might not have come across before, even if you've visited the Netherlands. Poffert is a sweet cake, traditionally baked in a bain-marie. Originally from Groningen, it is referred to as Groningen poffert, but in neighbouring Friesland called boffert. In the former region is where I first came across this classic Dutch favourite.

Slices of raisin bread called poffert with some melted butter

what is Groningen poffert cake?

Generally speaking, a poffert somewhat resembles an English pudding or an Italian panettone. It is made out of wheat flour, yeast, milk, eggs, raisins, apple and sugar. Of course, today there are many variations of the poffert cake. Traditionally, you serve poffert as a meal on its own, however, and it works well with tea or coffee.  Raisins are most commonly used but other dried fruit and even nuts can be used. Currants work too! If you are looking for a new cake which is something different, you definitely need to try the poffert.  It was really a pleasure coming across the Groningen poffert during my travels there.

Travelling to Groningen from the UK is a piece of cake. There is no need to take the ferry and drive for hours. In fact, you can fly to Groningen daily from London Southend Airport with Flybe, operated by Stobart Air. One way tickets are available from only £39.99.

a sliver Bain marie

authentic Groningen poffert with top quality tea

When I visited Groningen, I also had the opportunity to explore the whole area in the northern part of the Netherlands. In the town ofHouwerzijl, I visited the beautiful Theefabriek - a.k.a. The Tea Factory. Not only is the building itself a sight to behold, but its interior is a fascinating place as well. The building itself used to be a church. In 1990, the current owners won the right to buy the building for the symbolic amount of 1 Gulden (around 35p) in a competition. Since then the decommissioned church has undergone some serious reconstruction, leaving the building more beautiful than ever.

The exterior of Fabrique Tea

The inside of Fabrique Tea, tables with red table clothes and blue chairs

 

Shop Tea Fabrique

A wall of teapots in different shapes and sizes

De Theefabriek houses a tea shop that sells to private consumers as well as to the retail market. Step inside and admire the abundant selection of teas and tea blends from all over the world. I promise you the smell alone will make you want to buy all the tea you can carry. As a matter of fact, it has more than 250 varieties of tea in stock, so it can be difficult to choose only one type.

Apart from the magnificent tea store, De Theefabriek also contains a tea room where you can enjoy a brunch, light lunch and, of course, a cup of top-notch tea. They even offer British items, such as cream tea and afternoon tea, complete with scones and cake.

Another interesting part of De Theefabriek is its tea museum. With a nod to the Netherlands’ colonial past, the tea museum focuses on where and how tea is grown. You can also learn more about the different traditions surrounding tea and how people drink their tea in different countries and cultures. If you are tea lover De Theefabriek is most certainly a must-see destination.

how to make Groningen poffert

Not only is poffert an excellent cake to serve at a tea party, but it's super easy to bake. Traditionally, a poffert is made with equal parts wheat flour and buckwheat flour. If you cannot get buckwheat flour it is possible to bake a poffert by only using standard plain flour. All you need to do is mix all the ingredients to a batter, which you then pour into the pudding mould. You then cook the poffert with a bain-marie and that is really all there is to it.

Variations of poffert

The historical recipe version does actually not contain much in terms of ingredients. However, I find that a bit of filling improves the poffert greatly, with the most common one being raisins. As a further supplement to, or instead of raisins, you can also use other kinds of dried fruits. Dried apricots, figs or dried cranberries all make for excellent options to create a good poffert. You can use only one kind of dried fruit or a combination of more, just as you prefer.

Not only do the dried fruits add a certain sweet and exotic flavour to the poffert, they also lend some texture in the cake.

Alternatively, you also use dried nuts. Walnuts or hazelnuts are especially good for this purpose.

Sliced tomatoes, cucumbers and bread for high tea

Slices of dutch cheese with a red rose on top

Silver jars of tea

how to serve poffert Groningen style

If you want to strictly stick to the tradition, you have to serve the poffert with melted butter plus brown sugar. Sprinkle the sugar on the poffert and drizzle with melted butter as a kind of dressing. Alternatively, dip the cake in the sugar and the melted butter. I know that may sound slightly alarming, but I promise you it is worth all the calories. If you have a sweet tooth but are not keen on the butter you can also serve the poffert with a drizzle of maple syrup on top.

using a bain-marie baking for the poffert recipe

If you want to make this poffert Groningen style, you have to make use of a bain-marie. The latter is a water bath that replicates a double boiler system. Basically, the water gradually cooks ingredients over a period of time until the product is cooked. The bain-marie technique is also used when melting ingredients or keeping things warm. You'll also need to consider making the poffert in a special poffert tin like this one. Alternatively, you can use a pudding steamer.

Three slices of poffert with a cup of butter

the best cake recipes to serve with tea and coffee

If you are looking for more inspiration when it comes to cakes, then you definitely have to try this sugar free angel food cake! It is light, airy and simply amazing. Otherwise, if you are looking for fruitier alternatives, try this cherry bakewell cake.

If you want something cute and especially appetising, then bake these moist raspberry and white chocolate cupcakes. They are to die for!

What is your favourite Dutch recipe?

Print

📖 Recipe

Poffert


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5 from 4 reviews

Description

A poffert is a traditional Dutch recipe from Groningen, calling for the bain marie cooking method. If you want to make poffert Groningen-style, click here.


Ingredients

  • 125g (4oz) raisins
  • 3 apples, peeled and chopped
  • 380g (13 ½oz) flour
  • 8g (⅓oz) vanilla sugar
  • 20g (⅔oz) baking powder
  • 250ml (1 cup) milk
  • 2 eggs

Instructions

  1. In a large bowl, mix all the ingredients until everything is well incorporated.
  2. Place the batter in a greased pudding steamer and place the lid on the top. If you don't have a lid, cover the container with a sheet of buttered foil. Press it around the bowl with the fold on top. Tie the foil tightly around the bowl using a long piece of string.
  3. Place the pudding into the steamer set over a saucepan of simmering water, or use a large saucepan with a saucer in the bottom.
  4. Cook for 2 hours.
  5. Serve with sugar and melted butter.
  • Prep Time: 15 minutes
  • Cook Time: 2 hours
  • Category: Dessert
  • Cuisine: Dutch

Nutrition

  • Serving Size: 1 serving
  • Calories: 301
  • Sugar: 20.6 g
  • Sodium: 36 mg
  • Fat: 2.5 g
  • Carbohydrates: 64 g
  • Fiber: 4 g
  • Protein: 8.1 g
  • Cholesterol: 44 mg

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Grilled Halloumi https://www.greedygourmet.com/grilled-halloumi-recipe/ https://www.greedygourmet.com/grilled-halloumi-recipe/#comments Fri, 24 Aug 2018 08:00:24 +0000 https://www.greedygourmet.com/?p=16346

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Grilled Halloumi is a deliciously salty and crispy appetizer, perfect for any occasion. With its golden exterior and chewy interior, it’s a simple yet satisfying starter. For more tasty appetizer options, take a look at my selection of starters.

A plate of Grilled Halloumi and coleslaw

Popular throughout Europe, and especially the Mediterranean region, the grilled cheese can be served as an appetizer, or as a main course such as a filling grilled halloumi salad. Otherwise, you can experiment and prepare a grilled halloumi sandwich instead of a burger. Give the cheese a quick soak for best results, toss it on the grill and it's done in a few seconds!

best grilled halloumi recipes

Believe it or not, halloumi or something very similar was eaten by ancient Egyptians. The word halloumi itself is derived from the Egyptian Arabic word halom, which was actually the cheese eaten back in those days.

Hailing from the Mediterranean, halloumi cheese specifically comes from the island of Cyprus. Originating from the Medieval Byzantine period which dates back to almost 400 A.D. Throughout time, halloumi made its way to Middle Eastern cuisine.

It is brined cheese made with goat's milk, sheep's milk and sometimes from cow's milk. It has a semi-soft texture, so it is perfect for the grill, especially because it has a high melting point. So if you want to learn which are the best grilled halloumi recipes, keep reading as I've got a few in store for you. For those of you who don't never came across halloumi, it is a white semi-soft cheese, with a texture very similar to that of mozzarella. More distinctly, it is famous for its salty flavour.

To learn more about halloumi, click here.

Soaked Vs Straight Halloumi cheese blocks in a wooden box

how to grill halloumi cheese

Grilling halloumi cheese is super easy! For best results you need to soak the block of halloumi in water first, then cut the cheese into even slices. You can decide on the thickness - remember, the thinner the slices are, the quicker they cook. After the halloumi pieces have been grilled, you can season them. Be careful though, the cheese is already quite salt, so don't overdo it with the salt.

grilled haloumi marinade

If you wish to pack more flavour into the grilled halloumi, I recommend spreading some sundried tomato pesto on the halloumi prior to cooking. The sundried tomatoes carry a subtle sweetness that pair well with the salty umami flavours of the halloumi cheese. For a fresher and more tangy flavour, use the green cashew pesto instead. Alternatively, serve the pesto with the grilled cheese.

grilled haloumi calories

Grilled haloumi is perfect for those striving towards a low calorie diet because it's nutritious and protein rich. As a result, it is the perfect substitute for meat and complements a healthy vegetarian diet. The best part about grilled halloumi is, that you can control your serving size, while still taking in lots of vitamins and nutrients. You can even find low-fat versions in the shops!

Slices of Halloumi in a wooden

how to grill halloumi in oven

Barbecue recipes are also easily replicated in the oven. For example, you can attempt this BBQ chicken recipe but use halloumi instead. Take a flat tray and place a slice of halloumi on a sheet of baking paper. Next, crank up your oven on very high heat or turn on your grill function. The grill function in the oven will give the grilled haloumi a nice golden colour and a crispy exterior. You won't get those char marks as you would with a grill, so look for that golden colour. That's how you'll know that the grilled halloumi is ready. Give it a quick slather with sauce and give it one last blast before serving.

top grilled halloumi cheese recipes

What I love about halloumi is that you can serve it for breakfast, as commonly done in Israel, or serve it as an appetizer, salad or main course. You can put a twist on just about any halloumi recipe to what you fancy.

grilled halloumi appetizer

I love grilled halloumi served on its own with a sweet chilli paste. The cheese also pairs well with a chilli and lime yoghurt dip. This way you can have a quick and fresh grilled halloumi appetizer.

Halloumi cheese frying

grilled halloumi salad

Otherwise, I recommend cutting up the grilled halloumi into small pieces and including them in a fresh, crispy salad. For example, you can make a grilled halloumi salad with apricots, avocado and almonds. This salad has the perfect balance of textures and flavours. Since halloumi is very popular in the Mediterranean region, it works with Italian or Greek themed salads. For example substitute the feta with halloumi in a Greek salad.

grilled haloumi and vegetables

If you are looking for more filling halloumi cheese recipes, then why not complement the grilled halloumi with other roasted vegetables? For example, the grilled halloumi pairs brilliantly with roasted beetroot, roast carrot hummus or a roasted traybake of vegetables.

grilled halloumi sandwich

A halloumi sandwich is perfect for an office lunch because it will take no time at all to prepare in the morning. Also, it is a healthy snack between meals. Combine the halloumi sandwich with some salad leaves, fresh tomatoes and you are good to go.

Whether you eat the grilled halloumi as an appetizer, main course or as a side dish, the most important factor is that you serve it fresh off the grill!

Halloumi Browned with grill marks

how to store halloumi

There are two ways to store halloumi. First, you should store halloumi correctly in the refrigerator prior to cooking. Apparently, mint leaves help preserve the halloumi cheese and make it last longer. That's why sometimes you'll find some mint leaves with halloumi.

Once you grill it, the cheese can keep for a few days, however the texture of the cheese will harden. If you store it too long, the cheese might even become rubbery. That's why, it's best to serve halloumi immediately.

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📖 Recipe

Grilled Halloumi


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

Description

Learn how to master any type of grilled halloumi recipe. You can make a grilled halloumi apetizer, grilled haloumi sandwich or grilled halloumi salad.

 


Ingredients

Units
  • 500g (1lb) halloumi
  • 30ml (2 tbsp) olive oil
  • 15g (½ oz) fresh coriander or parsley

Instructions

  1. Soak halloumi blocks in water. Each 250g block should be used with 3 litres of water. Halloumi should be soaked for a minimum of 3 hours maximum 6 hours.
  2. Cut each block into 8 slices.
  3. Give each cheese slice a light coating of olive oil.
  4. Place halloumi in hot frying pan and cook until browned on both sides, turning only once halfway.
  5. Sprinkle with fresh herbs and serve immediately.

Notes

  • Serve with Pickled Cabbage and Red Onion Slaw.
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes

Nutrition

  • Serving Size: 1 serving
  • Calories: 463
  • Sodium: 1250 mg
  • Fat: 38.2 g
  • Saturated Fat: 23.3 g
  • Carbohydrates: 4.5 g
  • Protein: 26.9 g
  • Cholesterol: 85 mg

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Grilled Halloumi pin

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Hot Smoked Salmon https://www.greedygourmet.com/hot-smoked-salmon/ https://www.greedygourmet.com/hot-smoked-salmon/#comments Wed, 04 Oct 2017 08:40:42 +0000 https://www.greedygourmet.com/?p=20658

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With the upcoming cold weather, serving hot smoked salmon instead of the usual cold smoked salmon is more appealing. The hot smoked salmon tastes very similar to having salmon straight off the grill.

Flakes Smoked Salmon

However, this time it’s coming directly from the smoker, with all the intense smoky flavours incorporated into the fish. This elegant, smoky fish with a subtle hint of sweetness is very easy to prepare and cooks relatively fast.

Plus, when you serve it with the right ingredients, it is a gourmet dish that can last up to three days in your refrigerator!

types of salmon

There is no better fish for applying the smoking technique than salmon. Its high fat content captures the smokiness from the smoker and retains it.

Now, you’re probably wondering what type of salmon should you use for this hot smoked salmon recipe. It all depends on your preferences.

First, you’ll need to differentiate whether you want wild salmon or farmed salmon, latter being the most common in Europe. You can get wild salmon sourced from the Pacific Ocean.

Here are the types of salmon that you might come across:

  • Silver salmon – or Coho salmon. Bright silver skin, very delicate texture and red flesh.
  • Red salmon – or Sockeye salmon. Red orange flesh with very intense umami flavours.
  • Chum salmon – or Dog/ Keta salmon. Very sharp teeth and less fatty than other salmon.
  • Pink salmon – or Humpback salmon. Most common in the Pacific. Visible hump on back and low-fat content.
  • Chinook salmon – or King salmon. The best of all salmon, due to high fat content. This is the one to look for.
  • Atlantic salmon – most commonly sold in European fish markets. Most-likely farmed.

So, which one did you find in your supermarket? Were you lucky enough to find the King salmon?

Salmon Brining

not salmon

If you are not so keen on using salmon, there are other varieties of fish you can smoke. Fish that work especially well with the smoky flavours are mackerel, trout and haddock. When you cure these fish first in a brine, the smoke will give the fish a really unique flavour.

Smoker Salmon Non

smoking

Smoking is an ancient technique, which acts as a preservative for ingredients, which includes different types of meats and fish. If you use a brine or dry rub, it’s a fantastic way to incorporate some added flavours into your salmon.

This hot smoked salmon recipe calls for a brine that is a mixture of salt and sugar. You’ll need to brine the salmon overnight.

When it comes to modern age, the first-time people ever came across smoked salmon was roughly in the 1940’s in the US. I am sure you’ve heard of lox. Lox is a thin piece of brined salmon which has been cured in salt.

Of course, now I am talking about the cold smoked salmon. However, if you research the smoking process, you can go all the way back to the Middle Ages. 

If you want to find out more on the subject, then check out my watercress salad with smoked salmon recipe.

Salmon Smoking

why apple wood chips?

There are many types of woodchips you can use for smoking. Of course, this depends on your taste in terms of the level of intensity of smokiness you want your ingredient to have.

There are three different types of woods you can select: mild, medium and heavy woods, with heavy woods giving the most intense smoky flavours.

Let’s start with the heavy woodchips. To get the most smoky flavour possible, you should use mesquite wood. This would work really well for a barbeque or bbq smoked ribs.

Oak and hickory are the classic woodchips for medium intensity. These are great for larger cuts of meat, as they have a strong smoky flavour.

Try it with cuts of beef or pork. Lastly, there are mild woods, such as fruit woodchips. The apple woodchips are the best in my opinion because they give subtler smoky flavours.

Excellent with fish or more delicate meats. The best thing about using apple woodchips is that you’ll find hints of sweetness from the fruit in your hot smoked salmon.

Salmon Smoked Side

soak in water

Here’s a handy trick. It’s best to soak the woodchips in water for a while. I know that there has been buzz on the internet that people shouldn’t soak woodchips.

Well, I think that it’s an urban legend, as soaking the woodchips gives a great result! As woodchips are quite small, they ignite faster than other types of woods.

Therefore, the water preserves them from burning up too quickly, which in turn will save you money.

Smoked Salmon Whole

serving

As you can see, I tore the hot smoked salmon into pieces and served it with some rocket salad and ranch dressing. The ranch dressing tastes perfect with the hot smoked salmon, thanks to the former's creaminess which complements the fattiness of the fish.

It helps to cut through the bitterness from the rocket salad. Feel free to substitute the rocket with a salad leaf of your choice. Also, since you are already using the smoker, why not smoke or grill a couple of vegetables too, like asparagus or some spring onions.

Smoked Salmon Hot

more ideas

This hot smoked salmon is great if you have left overs. You can reuse the salmon bits in a cucumber salmon sandwich. Or you can even use it in the filling for this salmon terrine!

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📖 Recipe

Salmon Flakes Smoked

Hot Smoked Salmon


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

Description

Hot Smoked Salmon might seem intimidating to prepare at home but is actually dead easy. For this recipe you need a smoker, wood chips and fish. That's it!


Ingredients

Units
  • 500ml (2 cups) water
  • 125ml (½ cup) sea salt flakes
  • 125ml (½ cup) sugar
  • 1kg (2.2lbs) side of salmon
  • Apple wood chips

Instructions

  1. Pour the water, salt and sugar in a large shallow tray and stir until the salt and sugar have dissolved.
  2. Place the salmon skin-side up into the mixture. If the fish isn’t completely submerged, make some more brine to add.
  3. Brine the salmon for at least 8 hours or overnight.
  4. Preheat the Char-Broil Big Easy Smoker on the High setting and fill the smoking box with wood chips.
  5. Wait for 10 minutes until the chips begin to smoke, then change the heat setting to Low.
  6. Pat the fish dry then place it on the grill and smoke. Try to keep the temperature inside the smoker between 65-70°C(150-160°F) until the thickest part of the fish registers 70°C(160°F). Cooking time takes around 30 minutes but could vary from smoker to smoker.
  7. Remove the salmon from the smoker and let it rest before diving in. It keeps in the fridge for up to 3 days.
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes

Nutrition

  • Serving Size: 1 serving
  • Calories: 315
  • Sodium: 9172 mg
  • Fat: 13.8 g
  • Saturated Fat: 2.7 g
  • Carbohydrates: 14.4 g
  • Protein: 30.4 g
  • Cholesterol: 88 mg

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Hot Smoked Salmon

A special thanks to Kelly Reeve for assisting with the recipe shoot.

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Damson Jam https://www.greedygourmet.com/damson-jam/ https://www.greedygourmet.com/damson-jam/#comments Fri, 20 Nov 2020 10:21:00 +0000 https://www.greedygourmet.com/?p=69955

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When the nights turn cold and the summer seems a distant memory, don’t despair… it’s jam season! Damson jam is an absolute highlight this time of year.

damson jam with bread

It’s very easy to make and the results are spectacular. When you feel like you’ve got the winter blues, a spot of damson jam will melt all your troubles away!

Products you need for this recipe

  • Cherry pitter – removing the stones can be a real chore… not with this nifty little gadget! You’ll have the stones out in no time
  • Large saucepan or preserving pan – don’t go into this jam recipe without a good quality jam making pan
  • Wooden spoon – ah, the trusty old wooden spoon. Stirring is a big part of the jam making process, so nab yourself a quality, reliable spoon and get cooking! 
  • Jam sugar – bog standard sugar isn’t going to cut it for this recipe. Make sure you get hold of some proper jam sugar
  • Jam jars – once you’ve cooked up your jam, you’ll need a sterilised set of jam jars. Get some stylish ones, so you can give your jam as a little gift to friends and family
  • Jam jar labels – these little jam jar labels will bring a cute little touch to your jam, if you plan on giving it as a gift
Damsons with sugar

Damson jam recipe

Damson jam is the perfect autumn treat and, best of all, it’s so easy to make. Make a big enough batch and you’ll be in joyful jam heaven all the way through until the springtime! 

If you’ve always wanted to make jam but been put off by a) thinking it’s too hard or b) thinking it takes too long, I’ve got good news. It’s neither!

In fact, it’s such a simple, delicious thing to cook and it really does make the best of the true taste of nature. There’s nothing like gathering a big bag of fruit that’s in season to cook up a great old-fashioned, timeless, tasty recipe.  

My method for jam making is easy and takes no time at all. The hardest part is to remove the stones from the damsons.

Removing the stones can be made so much easier by getting a cherry pitter (see below). It’s so worth it when you’re dealing with this much fruit and will save you a lot of time and effort.

Removing stones from Damsons

Once you’ve removed the stones and rinsed the damsons, add them to the pot. Then, add the sugar and water.

When the sugar has dissolved, you’ll bring the liquid to a boil (stir all the time) until wrinkles have formed on the skin of the jam. 

If skin has formed, your jam is perfect. If not, boil for an extra 2 minutes, enough time for skin to form.  

Once your jam is ready, add it to your sterilised jam jars. It’ll make the perfect present for friends and family – just think homemade Christmas gifts!

Not sure how to sterilise your jars? don't worry I've got plenty of guides, why don't you have a look at how to sterilise your jars in an oven.

funnel damson jam

What are damsons?

Damsons are small purple fruits that are similar to plums. They are oblong in shape and grow throughout Europe, although they most commonly grow in Great Britain.

What is the difference between a damson and a plum?

While plums are normally round, damsons tend to be oval in shape. They are also slightly smaller than plums.

These two fruits might look similar, but their flesh has a very different texture. Plums are quite juicy, while the flesh of damsons is a lot drier. You’ll be pleased to know that this means the damson stones are a lot easier to take out!

When are damsons in season?

Wrapped jar of an autumn harvest recipe

Damsons are usually harvested between late August and October. This makes them perfect for fruity comfort food that brings a touch of summer, like jams and pies.

How do you know when damsons are ripe?

If the damson is firm, it’s not ripe. A ripe damson should be a little bit soft. Even when it’s soft and ripe, it won’t be quite as sweet as a plum. Still, it’s all about the flavour it brings when it’s cooked.

What does damson jam taste like?

While the taste of damsons can be a little tart and plain, lacking the sweetness and juiciness of a plum, when made into jam they take on a whole new level of loveliness!

They end up with a deep, rich taste and amazing texture that will completely blow you away. Especially if you’re left slightly underwhelmed by the lack of flavour that makes fresh damsons so ordinary.

How do you remove the stones when you make damson jam?

Aerial view of a damson plum recipe

One method to remove the damson stones is to put them in a pan of water and simmer until they soften. This will make it a lot easier.

An alternative method is to freeze the damsons. The stones will come away a lot easier.

A lot of people just use a knife to cut down the length of the damson and then give it a twist. Then lever the stone out.

The quickest, safest and ultimately best way is to use a cherry pitter. Make sure your damsons are ripe and the stones should come away easily.

Do damsons contain pectin?

Damsons are very high in pectin. This means they are particularly great when it comes to producing jam, as it holds together very well.

Are damsons good for you?

Damsons have got a load of great health benefits. These range from improving digestive health, lowering cholesterol, strengthening bones, increasing energy, protecting against heart disease, boosting your immune system and decreasing the risk of certain types of cancer.

Other favourite fruity recipes

If you love the idea of creating fruity flavourful comfort food to take you through the winter, have a go at these recipes:  

  • Damson chutney – you’ve tried the jam, now try the chutney. Take the humble, ordinary little damson and turn it into something extraordinary!
  • Plum chutney – few things beat a nice flavourful chutney. Takes no time to produce and goes with anything from cold meats to sumptuous cheeses 
  • Amaretto cherries – homemade booze-infused bites of joy!
  • Dried fruit compote – this recipe’s so easy and it’ll transform just about any dessert
  • Seedless blackberry jam – another jammy delight that’ll have you swooning with pleasure
  • Cranachan – a wee Scottish classic, if you’ve never tried cranachan you’ll fall in love with this auld favourite

Competition Question: How would you enjoy damson jam?

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📖 Recipe

Jar of damson plum recipe

Damson Jam


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 6 reviews

  • Author: Michelle Minnaar
  • Total Time: 40 minutes
  • Yield: 62 x 30ml (2 tbsp) servings
  • Diet: Vegan

Description

Do you have a glut of damsons? This is the perfect damson recipe for you! Damson jam is quick and easy to make and makes the perfect gift for a foodie.


Ingredients

Units
  • 1kg (2.2lbs) damsons
  • 1.25kg (6 cups) jam sugar
  • 250ml (1 cup) water

Instructions

  1. First, stone the damsons with a cherry pitter.
  2. Rinse them well under a tap and drain.
  3. Place the damsons, jam sugar and water in a large saucepan or preserving pan.
  4. Slowly heat the contents, while stirring, letting the sugar slowly dissolve in the water and fruit juices.
  5. Bring to a rolling boil and maintain it for 15 minutes. During this period you’ll need to keep stirring the sauce to prevent it sticking in places and subsequently burning.
  6. Remove from the heat and test the jam. E.g. Take a small dollop of jam onto a cold saucer and cool.
  7. Push your finger from one side into the jam. If the skin has formed wrinkles, the setting point has been reached. If it hasn’t wrinkled, boil for another 2 minutes and test again. Repeat this process until the desired wrinkles form.
  8. Pour the jam in sterilised jars and seal with a clean lid. This recipe yields 5 x 370ml (1lb) jam jars and makes excellent foodie gifts!
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Jam
  • Method: Boil
  • Cuisine: British

Nutrition

  • Serving Size: 30ml (2 tbsp)
  • Calories: 85
  • Sugar: 21.7 g
  • Sodium: 5 mg
  • Fat: 0 g
  • Saturated Fat: 0 g
  • Trans Fat: 0 g
  • Carbohydrates: 22 g
  • Fiber: 0.2 g
  • Protein: 0.1 g
  • Cholesterol: 0 mg
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Seedless Blackberry Jam https://www.greedygourmet.com/seedless-blackberry-jam/ https://www.greedygourmet.com/seedless-blackberry-jam/#comments Fri, 13 Sep 2019 20:20:01 +0000 https://www.greedygourmet.com/?p=61326

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Have you ever made homemade seedless blackberry jam before? Now is the time to do so as blackberries are in season!

How to make blackberry jam

If you have brambles in the garden, at least this time of year they serve a purpose. If not, head to the park or woods to go blackberry picking.

It's a fun activity to do with the kids and if you teach them how to make this blackberry jam recipe they will love you forever.

You can use it as a spread for toasts, scones or with any pancake recipe. In addition, I love to pair the seedless blackberry jam with game and red meat.

Just drop a dollop of blackberry jam into your sauce for extra complexity. Along with a full-bodied red wine, it makes for one gourmet-style meal with complementing flavours.

If you're intimidated by the idea of jam making, don't be. The hardest part of preparing this seedless blackberry jam is to resist snacking on the blackberries before cooking them.

Make sure you have enough, so that you can nibble on them as you cook along.

What I admire most about this blackberry jam recipe is that it is completely seedless. You won’t have to worry about the seeds getting stuck between your teeth.

An added bonus is that there will be no bitterness which generally comes from biting into the seeds. If you feel like trying something more citrusy, you can also give this Seville orange marmalade a whirl. 

seedless blackberry jam recipe

I don’t know about you, but I’ve always been confused when it comes to blackberries, blueberries and blackcurrants.

The latter can be challenging to distinguish, especially if you are not a native English speaker. Just to be clear, blackberries look like black or dark-purplish raspberries.

These berries do differ though. For example, when you pick the blackberry fruit, the stem, otherwise botanically known as the torus, stays on.

In comparison, when you pick the raspberry, the torus comes off. Meaning, when you pick the raspberry without the stem, the core stays hollow.

However, for the seedless blackberry jam, just make sure that you clean and stem the blackberries properly before you get to the jam-making part.

Raspberry blackberry jam

Here is the best part about making this seedless blackberry jam recipe. You can combine the fruits you find in your garden as most are interchangeable.

First, the most straightforward combination is to add raspberries to the mix with this seedless blackberry jam. Since raspberries and blackberries are technically cousins, their flavours work well together.

Plus, they also have similar textures. By adding the raspberries, the seedless blackberry jam will develop a ‘forest fruit’ flavour.

Also, speaking of forest fruits, you can also mix in these delicious berries:

  • Strawberries – for extra sweetness
  • Redcurrant – for more acidity and tartness
  • Blackcurrant – for more acidity and preserving the jam's dark colour
  • Blueberries – for a subtle sweetness
  • Plums – also delicious in combination with blackberries

Do you have a preferred berry or fruit to add into this seedless blackberry jam? In my opinion, most berries pair very well. Together, you can make a delicious seedless forest fruit jam.

Blackberry jelly recipe

Here’s a fun fact. Did you know that technically speaking, blackberries are not berries? In fact, a blackberry is an aggregate fruit.

Now, do you know where blackberries were first found? The first ever discovery of blackberries was actually within the remains of a preserved woman in Denmark, which dated back 2,500 years.

Forensic experts found the blackberries in the stomach along with other foods. Historically speaking, blackberries also had a medical significance.

For example, the leaves of the blackberry bush were used to cure and prevent many mouth-related illnesses, which include bleeding gums and sores.

Back in the Middle Ages and ancient times, the roots and the leaves were also brewed to make a medicinal tea. Apparently, the tea helped individuals who suffer from intestinal problems.

Of course, blackberries were also used to make all sorts of pies and jams. 

Seedless blackberry sauce

As mentioned above, this seedless blackberry jam also goes hand-in-hand with savoury recipes too. For instance, I think it works exceptionally well with red meat like game, venison or lamb. Try to use it with this delicious lamb sandwich with avocado and jam

Otherwise, you can also use the jam to enhance the flavour of a savoury sauce to be served with a lovely piece of meat.

For example, take a look at this venison steak with blackberry sauce recipe. It is one of my favourite festive dishes!

Seasoning the jam

I used thyme springs to give my seedless blackberry jam extra complexity. If you find that the thyme is too strong, you can always opt for lemon thyme.

It is more subtle and will give the seedless blackberry jam a slight citrusy touch. In addition, you can also add more of the lemon juice to control the acidity level of the jam.

Similarly, you can control the amount of sugar that goes into the jam. Honestly, I prefer mine with a little bit less sugar.

However, you are in control of your own seedless blackberry jam - add as much as your taste buds desire.

As for the serving, you can easily pair the seedless blackberry jam with:

recipes with leftover blackberries

If you have leftover blackberries, I highly recommend you try making this delicious strawberry blackberry banana smoothie. Otherwise, you can try making this fruity apple and blackberry crumble or blackberry compote

When was the last time you had a seedless blackberry jam? What would you eat it with? Let me know in the comments below!

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📖 Recipe

Seedless Blackberry Jam


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

Description

This seedless blackberry jam is one of the best blackberry jam recipes around. Truly seedless! Make sure you take advantage of this delicious fruit when it's available.


Ingredients

Units
  • 600g (1 ⅓lb ) blackberries, washed
  • 200g (7oz) jam sugar
  • 1 lemon, juiced
  • 3 thyme sprigs [optional]

Instructions

  1. The night before you make your jam, layer the blackberries and sugar together in a large bowl, then cover and set aside at room temperature.
  2. Place the berry mixture, lemon juice and thyme in a large saucepan and heat the contents slowly until the sugar has dissolved.
  3. Remove the thyme sprig, if you used it.
  4. Sieve the liquid to remove all the seeds, then return to the saucepan. 
  5. Bring to the boil and simmer for 5 minutes. Preferably, use a sugar thermometer. Your aim is for the mixture to reach 105°C/221°F, which is the setting temperature.
  6. Remove from the heat and let a small dollop cool off on the cold saucer. Push it with your finger. You want it to go wrinkly. If it doesn’t, return the saucepan to the heat and boil for another 2 minutes before removing from the heat again and testing it. Repeat until you get the desired result.
  7. Once the jam is ready, leave to cool for 15 minutes.
  8. Place in a sterilised jar. Store in a cool dry place and refrigerate once opened. Enjoy!
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Category: Jam
  • Method: Boil
  • Cuisine: English

Nutrition

  • Serving Size: 15ml (1 tbsp)
  • Calories: 53
  • Sugar: 10.5 g
  • Sodium: 0.6 mg
  • Fat: 0.4 g
  • Saturated Fat: 0 g
  • Trans Fat: 0 g
  • Carbohydrates: 16.6 g
  • Fiber: 3.7 g
  • Protein: 0.9 g
  • Cholesterol: 0 mg
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Eggnog French Toast https://www.greedygourmet.com/eggnog-french-toast/ https://www.greedygourmet.com/eggnog-french-toast/#comments Thu, 18 Nov 2021 05:03:00 +0000 https://www.greedygourmet.com/?p=74876

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You can never have enough eggnog, right?! If you just answered yes, this eggnog French toast recipe is going to blow you away.

Eggnog French Toast with maple syrup and strawberries

If, on the other hand, you’re sick of the sight of eggnog, you’ll be completely won over by this holiday breakfast.

Trust me on this one… there are few better ways to start a festive day than a big helping of eggnog French toast.

Products you need for this recipe

There are a few key items you’ll need to get hold of for this eggnog French toast recipe:

  • Large mixing bowl – you’ll need this to whisk up your eggnog mixture, which you’ll dip your bread into
  • Electric whisk – balloon whisks are great, but save your yourself the trouble of whisking away and let a electric whisk do the work for you
  • Large frying pan or griddle – invest in a quality griddle or frying pan to fry up the toast for your holiday breakfast treat
Mise en place

Eggnog French toast recipe – the ultimate holiday breakfast 

Have you ever heard of this incredible festive spin on a breakfast classic?

If you’re a firm fan of French toast, you’ll know that, when done right, it’s a big tasty breakfast/brunch sensation. 

The ingredients are simple. Bread slices drenched in egg, milk and spices, then fried up in a generous dollop of butter – pure indulgent heaven!

This festive family favorite kicks things up a notch. Instead of milk, we’re using everyone’s favorite timeless tipple... eggnog.

Eggnog… love it or hate it, in this recipe you’re going to love it

Okay, okay…. maybe it’s not everyone’s favorite. We’ve established that egg nog divides people like few other dishes. It’s safe to say there are plenty of haters out there. 

Look, I get it. It’s not for everyone and it’s really easy to get wrong. Diving into raw or overcooked eggy liquid is nobody’s idea of a good time.

Get it right though and it tastes like liquid Christmas. Spicy, slightly boozy and deliciously creamy, it warms you right through with just one taste.

Still haven’t convinced you? Well, if drinking egg nog on its own doesn’t appeal, don’t let that put you off this recipe. When cooked into the dish it’s wonderfully satisfying. 

Sliced bread and eggnog mixture

What kind of bread should be used for French toast?

When it comes to the best bread for French toast, it’s a personal preference. I opted for bloomer bread. It’s one of the most popular types of bread in the UK and is quite dense yet soft, with a crunchy crust.

If you don’t go for a bloomer, I recommend choosing something hearty and rustic. This kind of bread is better for soaking up the delicious eggnog custard. Sourdough or brioche bread would also be perfect! (Check out my Brioche French Toast Casserole!)

If you prefer your French toast to have a chewy texture, leave it on your counter for a day or two. This will dry it out slightly and will allow it to soak up even more of the egg mixture.

How thick should eggnog French toast be?

Ideally, you want thick toast. Eggnog French toast works best when you slice the bread into 1-1½ inch thick slices. This will help it to keep its shape and soak up the eggnog mixture.

How do you make French toast not soggy?

This is all down to the bread you use. Follow my advice above and go for a denser bread. You can also allow it to sit for a day or two. Slightly stale bread works better when making French toast, as it holds together better.

Can you make this recipe ahead of time?

Overnight eggnog French toast is a thing of beauty! 

Provided you haven’t fallen asleep during ‘It’s a Wonderful Life’ due to one too many eggnogs, make the eggnog French toast mixture last thing Christmas Eve night, ready for the morning.

Keep your overnight eggnog French toast in the fridge in an airtight container then, come morning, all you have to do is fry up your festive French toast.

What spices work well in this recipe?

While egg nog is already spicy, this recipe is all about adding a little extra something.

For me, eggnog French toast works best with a touch of ground nutmeg and cinnamon. Don’t forget, nutmeg is always best when freshly ground. The smell is pure Christmas! 

Can you freeze eggnog French toast?

Yes you can! If you’ve made eggnog French toast mixture for Thanksgiving, for example, freezing it and storing it ready for Christmas is a great idea.

To freeze eggnog French toast, allow it to cool completely, then place it in a freezer safe bag or airtight container. It will stay fresh for up to 3 months.

Defrost overnight in the fridge. When fully defrosted, add the bread and fry as per the instructions at the bottom.

Eggnog French Toast covered in maple syrup with stawberries and raspberries

How to serve eggnog French toast

On its own, eggnog French toast is a Christmas morning marvel. Still, you can always dress it up with some tinselly bits to make it all the more enjoyable.

If you want to add a little bit of sweetness and light, scatter some fresh berries such as blueberries, strawberries, cranberries and blueberries. You could also add some grapefruit slices for a bitter fruitiness.

As well as the berries, you could also add a generous helping of Greek yoghurt and a sprinkle of icing sugar, brown sugar or a drizzle of maple syrup. 

If you want to take it in a savory direction, add some rashers of bacon. Add the maple syrup for pure decadent delight!

More amazing eggnog recipes

There are many exciting ways you can use your leftover Christmas eggnog. As well as this delicious eggnog French toast recipe, eggnog can play a big part in your Christmas dishes. 

Here are some wonderful recipes for some festive inspiration!

  • Eggnog creme brulee – minimal effort and maximum satisfaction, this delicious recipe is a great way to use up that leftover eggnog
  • Eggnog cheesecake – another tantalizing dessert, eggnog cheesecake will become a firm festive family favorite in your household
  • Eggnog ice cream – a pure delight, this one will be a hit with anyone with taste buds 
  • Eggnog cookies – these sweet baked beauties are the ultimate Christmas snack for the whole family
  • Vegan eggnog – the essential vegan festive brunch recipe
  • Eggnog waffles – another incredible eggnog breakfast dish, especially around the holiday season
  • Eggnog French Toast - a fantastic way to spice up your breakfast
Print

📖 Recipe

Piled high french toast breakfast

Eggnog French Toast recipe


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Author: Michelle Minnaar
  • Total Time: 30 minutes
  • Yield: 8 servings
  • Diet: Vegetarian

Description

Quick and easy to make, Eggnog French Toast is the perfect Christmas time breakfast and a great way to use up any leftover eggnog. Serve with fresh berries and dollops of Greek yoghurt.


Ingredients

Units
  • 2 cups (500ml) eggnog
  • 3 eggs
  • 1 tsp (3g) ground cinnamon
  • 1 tsp (3g) ground nutmeg
  • 1 loaf bloomer bread
  • 2 tbsp (40g) butter

Instructions

  1. Place the eggnog, eggs, cinnamon and nutmeg into a large bowl and then whisk together
  2. Slice the bread into 1-1½ inch thick slices.
  3. Heat a frying pan on a medium heat and melt a knob of butter in the pan.
  4. Dip the bread into the eggnog mixture and leave for around 5 seconds and then turn and do the same.
  5. Move the bread to the frying pan and cook for around 3-5 minutes on each side or until golden brown.
  6. Serve with toppings of your choice, we chose icing sugar, fruit, maple syrup, Greek yogurt and berries. Enjoy!

Notes

  • We used Bloomer bread but feel free to swap with a bread of your choice. I decided on the Bloomer as it is a little denser and holds together better when moist.
  • You can adjust the quantities of nutmeg and cinnamon to your liking.
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Breakfast
  • Method: Pan Fry
  • Cuisine: American

Nutrition

  • Serving Size:
  • Calories: 190
  • Sugar: 6.9 g
  • Sodium: 208.4 mg
  • Fat: 8.4 g
  • Saturated Fat: 4.3 g
  • Trans Fat: 0 g
  • Carbohydrates: 20.5 g
  • Fiber: 1 g
  • Protein: 8 g
  • Cholesterol: 114.8 mg
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White Chocolate and Raspberry Smoothie https://www.greedygourmet.com/white-chocolate-and-raspberry-smoothie/ https://www.greedygourmet.com/white-chocolate-and-raspberry-smoothie/#respond Tue, 06 Sep 2022 08:05:56 +0000 https://www.greedygourmet.com/?p=83881

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Thick, creamy, sweet and delicious, with a taste that’ll bowl you over, this white chocolate and raspberry smoothie recipe is set to become your go-to smoothie recipe.

smoothie with white chocolate shavings and raspberries on top.

Best of all, it can be made in mere minutes! Whether it’s for a super quick breakfast, a mid-morning pick-me-up or a sumptuous afternoon snack, this white chocolate and raspberry smoothie is too good to resist!

If you love raspberry and white chocolate then you also have to try these Raspberry White Chocolate Chip Cookies.

Why you’ll love this recipe

  • It’s so simple and so quick to make
  • There are only four ingredients
  • It has a wonderful vibrant red color
  • It tastes amazing!

Equipment needed to make this recipe

There one key kitchen item you'll need for this white chocolate and raspberry smoothie:

ingredients for white chocolate and raspberry smoothie.

Why frozen food helps with food waste

There's so much food waste in the UK! WRAP research shows that throw away a staggering 6.6 million tonnes of household food waste a year. Furthermore, almost three quarters (70% of the total) of this is food we could have eaten.

This all amounts to a loss of around £60 per month for the average family with children. The carbon footprint of this food waste is equivalent to that generated by one in five cars on UK roads.

So, by reducing food waste, we're not only benefiting our own pockets, but also helping to save the planet.

A big reason for so much food waste is because the food hasn't been eaten in time. That's why, in order to reduce food waste, we should start to think frozen.

Many foods are just as good when prepared from frozen as they are when prepared fresh. Especially fruit. Which makes recipes like this raspberry smoothie recipe perfect for helping you to reduce food waste.

In fact, this recipe is best when using frozen raspberries, as the texture of the smoothie is thicker and more delicious. So, you get a better smoothie and you get to reduce food waste at the same time!

Check out the website freshfromthefreezer.co.uk for more information on how to think frozen, reduce food waste and help save the planet... one recipe at a time!

bowl of frozen raspberries.

How to make this recipe

Break the white chocolate into pieces in a bowl.

white chocolate blocks in a bowl.
melted white chocolate in a glass bowl.

Zap in the microwave in short stints for a total of about 30 seconds and stir until smooth and completely melted.

Stir in the milk. Let the mixture cool a bit.

melted chocolate and milk in a bowl.
all ingredients in the blender.

Add the white chocolate mixture, yogurt and frozen raspberries in a blender.

Blitz until smooth. Drink immediately. Enjoy!

blended white chocolate and raspberry smoothie.

Popular substitutions for this recipe

You can substitute the white chocolate for milk chocolate or dark chocolate if you prefer a richer chocolate flavor

Variations for this recipe

Add extra fruit

If you want to bring the fruitiness of this raspberry smoothie to a whole new level, there are a few different fruits you can add to the recipe:

  • Blueberry is a complementary cousin of raspberry and works very well in this recipe 
  • Banana takes the sweetness up a notch or two, while perfectly complementing the chocolate flavor and bringing a beautiful creamy texture. Trust me... a raspberry banana smoothie with chocolate is utterly divine!

For a fruity smoothie check out this Mango Pineapple Smoothie.

Go vegan

If you’re vegan, don’t worry… adapting this raspberry smoothie recipe is easy! Simply replace ½ cup of milk with ½ cup of almond milk, cashew milk, coconut milk or oat milk. Then add a frozen banana in place of the yogurt, to bring the creaminess. If you find the texture is not to your liking, simply add a touch more almond milk or a little more banana, until you’ve got the right balance.

You can also add cashew butter, almond butter or macadamia nut butter for a thicker, creamier texture. 

Go extra decadent

Fancy turning this simple raspberry smoothie into an all-out decadent dessert? Here’s how:

  • Add a scoop or two of your favorite ice cream in place of the yogurt
  • Add a drizzle of maple syrup or honey to sweeten the deal!

Spice things up

This recipe is simple and delicious as it is. However, there’s plenty of room to get creative!

If you like a bit of heat, add some fresh chopped chili into the mix. Be careful! You don’t want to overpower the smoothie. Just half a teaspoon will do – add a couple of seeds if you like it extra hot.

Ginger is another spice that would work well with chocolate and raspberry. Add half a teaspoon of ground ginger before blending up your smoothie.

You could also add mint for an interesting fragrance and taste, as it works well with both chocolate and raspberry.

Go healthy

Add a small amount of spinach or kale to your raspberry smoothie. You won’t notice any change in flavor and it’ll add extra nutrients to your smoothie. You could also add hemp, flax or chia seeds into the mix.

Top Tip

If you don’t have a microwave, you can place a heatproof bowl over a pot of simmering water. Just add the chocolate and milk to the bowl and stir until everything is melted and the mixture is smooth. Then remove from the heat and let it cool. 

smoothie with white chocolate shavings and raspberries on top.

Can you put frozen raspberries in a blender?

Absolutely! A good blender should be able to handle frozen fruit. Go with my recommended blender (see 'equipment needed for this recipe' above) and you'll have no problems.

Are smoothies better with or without yogurt?

They’re definitely better with yogurt – for reasons of taste and texture. However, you can always substitute milk (regular, almond, oat or coconut) for yogurt. You can also add frozen banana, which brings a similar creaminess to smoothies.

What kind of yogurt should I use?

For me, the best way to make a raspberry smoothie is to use plain Greek yogurt. Its creamy and neutral taste is perfect for making a delicious raspberry smoothie.
If you want a healthy raspberry smoothie, low fat Greek yogurt is the way to go.

Can you use just water in a smoothie?

You can, although you'll water down that delicious taste. Adding a touch of water is a good idea if your smoothie is too thick, although if you follow the recipe below you'll end up with the perfect texture.

Do raspberries have seeds in smoothies?

Not if you use a good blender. If you do find that your raspberry smoothie still has seeds, you can pass it through a fine mesh sieve to remove the seeds.

Can I use fresh raspberries instead of frozen raspberries?

Yes, you can replace frozen raspberries with fresh raspberries. However, if using fresh berries, I recommend adding a few ice cubes. This will make your smoothie nice and cool and will thicken up the mixture – which is essential, as fresh raspberries contain more moisture than frozen raspberries.

How do you store White Chocolate and Raspberry Smoothie?

It’s always best to drink a smoothie straight away! However, if you make too much, or intend on making a big batch, the best way to store your white chocolate and raspberry smoothie is to pour it into a mason jar or another sealable airtight container. Then, store it in the fridge.

How long does it last?

Your refrigerated chocolate and raspberry smoothie will keep for a day or two, before losing its wonderful taste and texture.

Where can I buy frozen raspberries?

Frozen raspberries can be found in supermarkets year round. They are cheaper at times of year when raspberries have to be imported from southern Europe. Personally, I've bought them from Aldi and Asda.

smoothie with white chocolate shavings and raspberries on top and in background.

More sublime smoothie recipes

The best thing about smoothie recipes is that they're so delicious and easy to make. So, put that smoothie maker to the test and make some more delicious smoothie recipes. Here's just a few of our Greedy Gourmet favorites:

  • Strawberry blackberry banana smoothie – so simple and so refreshing, this wonderful smoothie is full of fresh fruit
  • Pineapple and avocado smoothie – one of the best green smoothies you'll ever taste! The combination of pineapple and avocado works so well. Honestly, this is one you'll go back to again and again
  • Pomegranate and mint smoothie – for me, pomegranates are so underrated. This smoothie is a big powerful fruity delight, with plenty of protein and a whole lot of flavor to help you start the day
  • Turmeric smoothie – fresh banana and mango, with immune-boosting turmeric. It's a superfood smoothie that tastes divine!
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📖 Recipe

White Chocolate and Raspberry Smoothie


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Michelle Minnaar
  • Total Time: 5 minutes
  • Yield: 1 serving
  • Diet: Vegetarian

Description

Thick, creamy and sweet, this White Chocolate and Raspberry Smoothie is delicious. This smoothie can be made in 5 minutes.


Ingredients

Units
  • 50g (2oz) white chocolate, chopped
  • 125ml (½ cup) milk
  • 60ml (⅓ cup) yogurt
  • 150g (1 cup) frozen raspberries

Instructions

  1. The quickest way to melt white chocolate is to zap it in short stints in the microwave in a heat proof bowl. Give it a stir after every zap and return to the microwave until everything is completely melted. 
  2. Remove from the heat, then stir in the milk, and set aside until cooled down.
  3. Place white chocolate mixture, yogurt, and raspberries in a blender, and blend until creamy and smooth. Serve immediately. Enjoy!

Notes

Alternatively, if you don’t have a microwave you can place a heatproof bowl over a pot of simmering water. Add the chocolate and milk to the bowl and stir until everything is melted and the mixture is smooth. Remove from the heat and let it cool. Proceed with Step 3.

  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Category: Breakfast
  • Method: Blend
  • Cuisine: American

Nutrition

  • Serving Size:
  • Calories: 481
  • Sugar: 46.2 g
  • Sodium: 131.2 mg
  • Fat: 21.9 g
  • Saturated Fat: 12.1 g
  • Trans Fat: 0 g
  • Carbohydrates: 57.4 g
  • Fiber: 9.9 g
  • Protein: 17.4 g
  • Cholesterol: 25.3 mg

P.S. This is a sponsored post.

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Strawberry Blackberry Banana Smoothie https://www.greedygourmet.com/strawberry-blackberry-banana-smoothie/ https://www.greedygourmet.com/strawberry-blackberry-banana-smoothie/#comments Thu, 29 Sep 2022 15:54:00 +0000 https://www.greedygourmet.com/?p=82850

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In the summertime, there is nothing more refreshing than a fruit smoothie, which is why I love this strawberry blackberry banana smoothie. It gives me my daily intake of fruit all in one go and tastes absolutely amazing.

Strawberry Blackberry Banana Smoothie in a glass with a green paper straw and fruit around the glass.

It’s fruity and sweet and it’s so easy to whip up in a matter of minutes. You’ll love the smoothie recipe!

Why You’ll Love This Recipe 

You’ll love this recipe for many reasons, but mostly because it’s quick, has a delicious creamy texture, and can be customized to suit your flavor preferences.

Special Equipment Needed To Make This Recipe

You will need some sort of a blender to make this recipe. Whether you use a standard blender or an immersion blender and a small blending cup, you’ll need something to mix up the ingredients.

You could even use a food processor if that's all you have.

Special Ingredients You Need For This Recipe

You’ll need a couple special ingredients for this recipe:

Dates - Dates are not always the easiest item to find, but if you can find them at a farmers' market or your local grocery store, snag them up.

Dairy-free Yogurt - You can use coconut yogurt, soy yogurt, or any other dairy-free yogurt you like. They can sometimes be hard to find at local supermarkets, but larger chains should have them in stock.

ingredients for Strawberry Blackberry Banana Smoothie.

Top Tip

If your blender is a little older, don't use all frozen ingredients. Substitute frozen strawberries and frozen bananas for fresh ones and just use ice cubes, or use frozen fruits and skip the ice cubes. Some blenders cannot handle too many frozen items.

What to Serve with Your Strawberry Blackberry Banana Smoothie 

Sides

  • Gooseberry Jam - To turn your blackberry smoothie into a proper snack, have some toast with gooseberry jam. It's a lovely sweet combination that'll curb your afternoon hunger pains.
  • Papaya Chutney - If you'd rather a chutney over a jam, try this papaya one. Its tropical flavor is to die for.

Desserts 

  • Chocolate Orange Brownies - I love a fruity twist on a chocolate dessert, especially with this smoothie.
  • Marrow Cake - If you haven't tried eating cake with a banana smoothie yet, what are you waiting for? It's an unexpected combination, but one you'll love.

Drinks

  • Cranberry Smoothie - Keep an extra frozen banana on hand for a cranberry smoothie. You can make a delicious smoothie bar with this recipe.
  • Super Green Smoothie - You won't need a frozen banana for this, but you may want to add some chia seeds for the ultimate healthy smoothie.
bananas and dates in a blender.

Popular Substitutions For This Recipe

Frozen fruit

If you do not have frozen strawberries, a frozen banana, or frozen blackberries, feel free to use fresh fruit instead. You can also use fresh and frozen fruit if you have a combination.

If you do you use fresh fruit instead, or you’re worried that just using fresh and frozen fruit won’t give you the consistency you like, you can toss in a couple ice cubes. This will make up for the loss of texture.

Almond milk

You can use any milk you’d like for this recipe. It doesn’t have to be plant-based milk or oat milk. You can use cow's milk or soy milk, too.

Yogurt

If you do not like Greek yogurt, feel free to use another type like almond yogurt or vegan yogurt.

You can also forgo the yogurt altogether and add more milk like coconut milk. Or you can use something else to get a creamy texture, such as almond butter.

Dates

The dates in this recipe mostly serve as a sweetener so if you do not like them you can use maple syrup or honey instead. You can also omit them altogether.

Variations To This Recipe 

As noted, one of the reasons I love this recipe so much is because you can edit it to fit your flavor profile. If you do not want a strawberry blackberry banana smoothie, you can change up the ingredients a bit to make it more your style:

Different fruit combinations

You can always switch up the fruit that you use. You can use any frozen berries you like and have just a berry smoothie. Check out this Strawberry Yogurt Smoothie.

You could also make it into just a banana smoothie or a blackberry smoothie. You can use mixed berries, raspberries, or blueberries. You truly can do whatever you want in smoothie recipes.

Vegetables

If you want to get your daily vegetable intake, feel free to add your favorites. Or add what you feel you are lacking but don’t eat because you don’t like the taste.

The smoothie recipe will still taste great even if you add vegetables because it’ll mask the flavor. Leafy greens like spinach are super easy to add in, as are celery sticks and tomatoes.

Other additives

Smoothies are also great ways to get the other vitamins and minerals that you are missing. You can put in anything else that you’d like, such as protein powder, nut butter, collagen peptides, chia seeds, or even granola.

All of these will still give you a great-tasting strawberry blackberry banana smoothie, but you’ll get some extra protein and other benefits, as well.

Top Tip

If you don’t like the consistency of your smoothie, adjust with the liquid first. Always start with less than it calls for in case you want a thicker smoothie, especially if you are using fresh fruits instead of frozen. You can then adjust accordingly.

Strawberry Blackberry Banana Smoothie in a glass with a green paper straw.

How do I store leftovers?

If you have any leftovers, just pop them in the refrigerator in an airtight container. A mason jar is a wonderful container to use to drink out of and store your smoothie.

How Long Will This Food Last In the Fridge?

The smoothie will last a couple of days in the fridge without going bad. You may notice it start to separate a bit, but that is not a huge deal. Just stir it and it will be fine.

Can I Freeze This Recipe?

Yes, you can definitely freeze your strawberry blackberry banana smoothie. This will keep it for a while longer, but do you know that it may affect the texture a bit if you use certain liquids like milk.

Can this recipe be scaled?

Yes, this recipe can be scaled. If you have a large blender that allows you to make large amounts of smoothie at once, you can double or even triple the recipe to your liking. Alternatively, you can also make this into a smaller serving by cutting back on the amounts of ingredients you put in.

Smoothies are some of the easiest recipes to make because it’s all about your taste and consistency preferences, and the same thing goes for scaling the recipe. You can make as much or as little as you like, as long as it suits your palate.

Can This Recipe be made in advance?

Yes, this recipe can be made in advance. You can make it at night and eat it in the morning. Or you can make some for the week and grab them from the fridge when you are hungry.

You can also gather the ingredients and store them in a cup or your blender and wait until you are ready to eat it to mix it up.

Strawberry Blackberry Banana Smoothie in a glass with a green paper straw.

Don’t Forget To Come Back And Let Me Know How Your Recipe Turned Out! 

If you made any adjustments to this recipe, let me know. I would love to hear all about your strawberry blackberry banana smoothie, or whatever else you made it into!

GIVEAWAY

One winner will receive a Bottle of X MUSE Vodka!

X MUSE (pronounced Tenth Muse) is the first blended vodka to be produced using barley. Not big agri-business barley, but rather two heritage varieties - Plumage Archer and Marris Otter, both of which are grown in the UK and distilled separately.

Our process is unique to us and it is this careful orchestration of barleys, prized for their flavour rather than their yield, that makes our vodka smooth, rich and complex enough for both straight-up sipping and the essential component of cocktails and martinis.

Two bottles of Scottish Vodka

X MUSE is more than just a brand. It’s a journey, a winding path to experience connected with mysterious twists and enlightening side-passages. There is so much to discover about the way we craft our vodka, the selection of ingredients we use and the complexities of our vodka distillation and blending process.

But there are other elements of our story to unearth, the integration of ‘art thinking’, and our more subtle, esoteric influences. The 'Magic' within the Brand. Take this journey with us as you partake in a whirlwind of flavours and notes that will transport you to the unknown.

Entering is easy, just follow the instructions below.

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Competition Question: What is your favourite smoothie?

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📖 Recipe

Strawberry Blackberry Banana Smoothie Recipe


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 3 reviews

  • Author: Michelle Minaar
  • Total Time: 5 minutes
  • Yield: 2 servings
  • Diet: Vegan

Description

This tasty summer Strawberry Blackberry Banana Smoothie is fruity and sweet and is quick and easy to make.


Ingredients

Units
  • 125g (1 cup) frozen strawberries
  • 125g (1 cup) frozen blackberries
  • 125g (1 cup) frozen banana
  • 250ml (1 cup) almond milk
  • 250ml (1 cup) plain dairy-free yogurt
  • 2 dates, pitted

Instructions

  1. Place all the ingredients in the blender.
  2. Blitz until smooth.
  3. Serve immediately. Enjoy!

Notes

  • The cup measurements for the frozen fruit were guestimated. Your best bet is to place the blender on a scale, reset to 0 and add the fruit. That said, smoothies are very forgiving things to make. The most important thing to remember is to keep the ratios of fruit the same and simply adjust the liquids according to desired consistency.
  • Not all fruit needs to be in a frozen state in order to be used in this recipe. It will be just fine if you just used one frozen fruit and 2 fresh ones.
  • As mentioned in Almond Milk Protein Shake (https://www.greedygourmet.com/recipes-for-diets/gluten-free/chocolate-banana-protein-shake/), I have a permanent stash of frozen bananas in the fridge for when a smoothie craving hits. Pro Tip: let the bananas become overripe before peeling and chopping them up. Much sweeter!
  • If you’re not vegan, substitute the almond milk and dairy free yogurt with the cow versions.
  • Not a fan of yogurt, add more milk instead.
  • 15ml (1 tbsp) of maple syrup can be used instead of dates. Add more or omit altogether; do whatever you like!
  • If you’d like to have a bit of protein in the smoothie, let 15g (1 tbsp) of chia seeds soak in the milk first before proceeding to blend everything together. A scoop of collagen or two will work too!
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Category: Breakfast
  • Method: Blend
  • Cuisine: American

Nutrition

  • Serving Size:
  • Calories: 342
  • Sugar: 38.8 g
  • Sodium: 145.6 mg
  • Fat: 9.1 g
  • Saturated Fat: 3.5 g
  • Trans Fat: 0 g
  • Carbohydrates: 54.2 g
  • Fiber: 7.7 g
  • Protein: 15.7 g
  • Cholesterol: 18.5 mg
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