Home-made Raspberry Pink Lemonade

In the last two days its been really hot and humid here in the UK. I was going to do some baking but I found it so stifling and after a day's work, heat can make you so lazy. Instead of cooking, I made lemonade, for the first ever time! I've never thought to make it before! It was a good opportunity and why not? 

Also, I've been super busy planning my graduation ball (party time! woo!) and my actual graduation. I'm so excited and I can't believe its finally happening!! About damn time! I'll be posting pictures on instagram and will maybe do a vain follow-up post for it :D . In the meantime, put your feet-up, relax and sip this easy to make summer drink. 

Recipe:

Makes 4 glasses  (Recipe Adapted from Peggy Porschen Boutique Baking ) 

·      100ml fresh lemon juice

·      100g caster sugar

·      500ml spring water or filter water

·      60g fresh raspberries  

·      Ice cubes

·      Lemon or lime slices

 Equipment:

·       4 glasses plus pretty straws

·       Juicer

·       Saucepan
·       Sieve

·       Spoon

·       Jug

·       Saucepan

·       Bowl

1. Place the lemon juice, sugar and water into a saucepan and bring to the boil. 
2.Simmer until all the sugar has dissolved and set aside to cool.

3. While the lemon liquid is cooling, place the raspberries into a sieve, with a bowl underneath, and pass through using a spoon. You should have a fresh raspberry juice. 

4.Add the raspberry juice to the cooled lemon liquid, mix and serve in glasses with ice and lime. Drink.  

iI'm just so in love with the colour of this. Its bright and vibrant. Perfect summer cooler drink. 
I hope you all have a great weekend in the sun! I'll see you after I graduate WOOO!!!

Making Puff Pastry

Puff pastry is one of the most unique creations of the cookery world. It consists of making layers by folding flour paste and a fat of the same texture. It can be used for a variety of dishes including sweet and savoury recipes.
What makes puff pastry distinctive is the layering of the fat and flour paste; it isn't completely combined. The fat forms a sperating layer which, when cooked, retains the steam generated by the water in the dough and produces the layer separation effect. The flour paste, which includes part of the fat, becomes crunchy and takes on a golden tone. (Practical Cookery 11th Edition).

This recipe makes around 5-8 portions. 

• 200g strong flour  (Plus extra for rolling) 
• 200g butter
• 125ml ice cold water
• Few drops of lemon juice
• A pinch of salt

Equipment:

·       Mixing bowl

·       Wooden spoon

·       Sieve

·       Rolling pin

·       Knife

·       Non-stick board

·       Cling film

1.     Sieve the flour and salt.
2.     Rub in one quarter of the butter.
3.     Make a well in the centre. 
4. 
5.     Add the water and lemon juice, and knead well into a smooth dough in the shape of a ball.
6. Relax the dough in a cool place for 30 minutes.
7. Cut a cross halfway through the dough and pull out the corners to form a star shape.
8.  Roll out the points of the star square, leaving the centre thick.
9. Knead the remaining butter to the same texture as the dough. 
10. This is very important: if the fat is too soft it will melt and ooze out, if too hard it will break through the paste when being rolled. 
11. Place the butter on the centre square, which is four times thicker the flaps.
12. Fold over the flaps.
13. Roll out to 30 x 50 cm, cover with a cloth or plastic and allow to rest for 5-10 minutes in a cool place. 
14. Roll out to 60 x 20 cm, fold both the ends to the centre and fold in half again. (This is one double turn)
15. Allow to rest in a cool place for 20 minutes.
16. Half turn the paste to the right or left.
17. Give on more double turn; allow to rest for 20 minutes.
18. Give two more double turns, allowing to rest between each. Your pastry should not have any butter sticking out of it. 
19. Allow to rest before using. 

In the next post I'll be posting some recipes that can be made using puff pastry. 

Bake On!

Penny