Getting ready for the Food and Drink Expo at the NEC Monday 24 - Wed 26 April. Blossoms will be represented on the Cress Company stand M70
Pomegranate and Grenadine are on special offer not just for Valentines day but until the end of February.
Add few drops in your sparking wine and drizzled over your favourite desserts, the drops will make the winter less grey!
Use the code at the checkout Feb50Gren for Grenadine 100ml and Feb50 for Pomegranate 100ml.
I had a great time today being interviewed.
Here comes the summer... Let's have some cupcakes topped with Grenadine icing...
For all the cake makers out there, my friend Denise Godbolt has created the perfect balanced recipe for flavoured icing. The measurements are perfect for 30 cupcakes and all flavours in the Blossoms range work wonderfully.
Here it is:
- 200 gr Blossoms grenadine syrup
- 250 gr Unsalted Butter
- 875 gr Icing Sugar
Beat the soft butter and the sugar together. Add the syrup and Voila!
James Martin: Home Comforts
Two from One
James Martin: Home Comforts Series 2
For busy families and fussy eaters, James creates two dishes from the same ingredients, one for the kids and one for the adults. These recipes are guaranteed to put a stop to arguments at dinnertime.
Wednesday 7th January 2015 at 15:45
Sunday 11th January 2015 at 12:20
The inspiration for this recipe comes from the lovely Lotte Duncan's book and my friend Lynda's idea. I have used the raspberry on this occasion but Grenadine, Sour Cherry or Blackcurrant work really well also. It is so simple and so delicious that I finished the cold leftover with my friend George for breakfast.
Ingredients: Serve 4 (large) or 6 (medium portions)
- Blossoms raspberry syrup
- Brioche loaf thickly sliced
- 40gr Sugar
- 50gr Butter (melted)
- 500ml Milk
- 2 Eggs
- 100gr Dark chocolate chunks
Preheat the oven to 180°C/gas mark 4.
Drizzle Blossoms syrup on the slices of brioche and arrange them in overlapping rows in your dish lined with baking paper. Sprinkle the chocolate chunks between slices and on top.
Beat the sugar and the eggs together then add the butter and the milk. Pour the mixture over the brioche and leave it to soak in for 15 minutes. Bake in the oven on a high shelf for 30-35 minutes, by which time the top will be crunchy and the inside soft and squidgy.
Serve warm with ice cream, cream or custard. It is such a quick recipe, I often make it on Sundays when my girls come back from playing hockey in the cold and need instant gratification.
A little Easter present from my friend Angela, I think it is directed at me not Blossoms lovely 100ml bottles!