Blueberries are sold fresh or processed as individually quick frozen (IQF) fruit, purée, juice, or dried or infused berries which in turn may be used in a variety of consumer goods such as jellies, jams, pies, muffins, snack foods, and cereals. With notably high levels of the essential dietary mineral manganese, vitamin B6, vitamin C, vitamin K and dietary fiber. You will also hear the blueberry being called a so called superfood because of its nutritional value. Blueberry production in North America typically starts in mid-May (in Florida) and ends in September.

Why not try this family seasonal favourite of our, a superb blueberry frangipane flan made with a tangy lemon pastry case filled with nutty sweet slmond filling filled with ripe delicious blueberries.

You will need: 2 tbsp coffee, 3 tbsp milk, 50g butter, 50g caster sugar, 1 egg, 115g ground almonds, 15ml plain shifted flour, 225g blueberries, 2 tblsp jam, 15ml brandy and creme fraiche. For your pastry - 175g plain flour, 115g butter, 25g sugar, finely grated rind of 1/2 lemon and 1 tbsp chilled water.

First preheat your oven to 190 c/375 f/ gas 5. to make your pastry sift your flour into a bowl and rub in the butter, then stir in the sugar and lemon rind than add the water and mix to a firm dough. Wrap in cling film and chill in the refridgerator for at least 20 minutes. Roll out your pastry on a lightly floured surface and use this to line a 23cm flan tin. Line the pastry with greasedproof paper and baking beans and bake for 10 minutes. then remove the paper and beans and bake for a further 10 minutes. (Check out my previous blogs on baking blind pastry cases and freezing for your convenience).

Remove from the oven and make your filling by putting the coffee in a bowl, bring the milk to the boil then pour over the coffee and leave to infuse for 5 minutes. Then cream the butter and sugar until pale with a hand mixer or wooden spoon, then beat in the egg and add the almonds and flour. Strain in the coffee flavoured milk and fold in. Spoon the coffee mixture into the pastry case and spread out evenly. Scatter the blueberries over the top and push them down in to the mixture. Bake for 30 minutes until firm, cover with foil to prevent burning on the top after about 20 minutes of baking. Remove your tart and allow to cool slightly, meanwhile heat your jam and brandy in a saucepan until melted and brush over your flan. Remove from the tin and serve warm with creme fraiche. Delightful!!

If you enjoy baking make sure you try the great strawberry muffin recipe in my previous blog real family favourite muffin and why not make baking easy with my previous blog silicone bakeware makes baking oh so easy.

Have you got a summer favourite dessert? why not tell us about it and what makes it your favourite, this is definitly one of mine the flavours together with the delicate almond filling and tangy pastry make this a dessert you come back for another peice of!

Muffins are a real family favourite and I love to make muffins with strawberries throughout the summer. These delicious easy, fruity muffins are a perfect summer treat for a picnic, garden party or just to enjoy with a cup of tea alfresco.

I like to serve my muffins slightly warm and they are at there best eaten the day they are made but I have to say I never ahave any left to put in a airtight tin for another day.

For my Strawberry and Cream muffins you are going to need: 250g self raising flour, 150g caster sugar, rind of 1 orange, 1 egg, 75ml sunflower oil, 142ml single cream, 125ml milk, 150g english strawberries and icing sugar for dusting.

First preheat your oven to 180 c/ 350 f/ gas 4. Now shift your flour into a large bowl and grate the rind of the orange placing the rind and sugar in with the sieved flour. Mix together the egg, oil, cream and milk and whisk together before pouring in to the flour mix and mix together with a wooden spoon. Remove the hulls from your strawberries and shop them into small pieces before adding these to the mixture and gently stirring them im. Place the mixture in to silicone muffin moulds or muffin paper cases. You will have enough for 8 to 10 muffins. Bake the muffins in the preheated oven for 20 to 25 minutes until well risen and golden. Then dust with icing sugar to finish and serve warm. Delicious!!!!  I bet you don’t have any left over!

Cooks tip - Try using other fruits like raspberries, blueberries etc for even more fruity muffin ideas!

Take a look at my previous blog silicone bakeware makes it oh so easy to clean and great traditional recipe in my blog classic recipe for Victoria sponge cake, plus there are many many more delicious recipes for you!

With a local fete, carnival or charity event nearly every weekend at the minute, an essential item on any cake stall has to be the Victoria Sandwich Cake.

Although I have played with this recipe with family members with food intolerances using gluten free and wheat free flours and egg substitutes which work well I have to say although these ingredients do mean you have to adjust the liquid quanities in your recipes I have found. There is absolutely nothing to beat this traditional cake. Whether its a birthday cake or for a stall you cannot go wrong with this favourite of cakes and once the recipe is mastered you can add different flavours, fruits etc its endless to this timeless classic.

For my classic victoria sponge cake you are going to need: 100g butter (cut into peices), 100g caster sugar, 2 eggs (beaten lightly), 1/2 tsp vanilla extract, 100g self raising flour, pinch of salt, 1 tblsp milk, 3-4 tblsp homemade strawberry or raspberry jam, 120ml double or whipping cream and caster sugar to sprinkle on top for finishing.

First position your oven shelves towards the middle of your oven and preheat your oven to 180 c/350 f/gas 4. Lightly grease 2 X 18cm sandwich tins with oil or butter and line the bases with circles of greaseproof baking paper which should then be oiled or buttered. Start your sponge by creaming together the butter and caster sugar in a large mixing bowl. You can do this using a wooden spoon or a hand-held mixer (or even a food processor), until light and fluffy. Then gradually beat in the eggs a bit at a time being careful not to let it curdle. You can add a little flour with the egg to stop this if needed. Stir in the vanilla extract and sift the flour and salt into a bowl then using a large metal spoon fold the flour and salt into the cake mix gently, before gently adding the milk. Be gentle to keep the air bubble in the mixture which you have took the time to add which cause the cake to rise.

Then divide the mixture between the prepared tins and level the surface. Place in your preheated oven and bake for 18 to 20 minutes. The cake is cooked when the surface is golden brown, and when lightly touched it springs back. Cool the cakes in their tins on a wire rack for a few minutes. The remove the cakes from their tins and cool on the wire rack and then remove the lining paper.

When completely cooled sandwich the cake together with the jam and whipped cream before sprinkling the top with caster sugar and placing a sliced strawberry to decorate before serving.

Tips - remember to keep your cake in a airtight tin and in the fridge if it lasts more than one meal sitting that is (mine never make it that far, its always eatten in full!)  Also make sure you use the right cake tin size for the recipe else as my daughter Emma found you could end up with a biscuit. If your using 20cm cake tins you need to have 175g butter, caster sugar, self raising flour and 3 eggs for instance to get the same light and fluffy sponge. Also if you haven’t got a wire rack to cool your cake on use the rack from you grill pan and improvise!

Why not tell me about your cake greats and dissastors too, and we can put them together with my own collection for a future fun blog for us all!

Check out my previous blogs perfect raspberry jam recipe for your toast and cakes, irresistable eggless cake and quick homemade teatime treats just to name, but a few of blogs containing delicious cake recipes for you to try!

 There is nothing like eatting outdoors so pack up a picnic and eat outdoors whether your watching the tennis or attending a outdoor concert first make sure you have the hamper to take your scrumptious picnic in.

There are a range of great wicker picnic hampers around containg plates, cups, knives, forks etc all you need for a perfect picnic. Mine goes everywhere with me its not only been on nearly every day trip I can thing of but it attends music concerts, outdoor theatres, plays, ascot, wimbledon you name it.

 I love this 6 person Sandringham wicker basket picnic hamper, this one comes complete with:

Another thing is if you looking for a great gift for a wedding or anniversary these wicker hampers are ideal and they will use it over and over again! Check out my previous blog Ascot Food Frollicks or Top British Cheese is and you could try these great sundae’s in my blog Its very Sundae for your picnics. Why not send in one of your favourite picnic recipes?

With all the fantastic weather we have been enjoying including the Tennis why not prepare this delicious summer drink.

Its easy to make and ideal for serving at a barbeque, or while eatting alfresco, or just after playing in the park or a nice long walk with the dog!

If you store this fruit barley in a fridge it will keep for around 5 days, but do remember to shake the bottle and dilute the barley water before drinking.

For our Fruit Barley Water you are going to need: 50g pearl barley, 50g sugar, juice of 2 oranges and juice of 1 lemon (all this makes a pint).

First put the barley in a large pan and cover with cold water. Bring to the boil, empty into a sieve and rinse the barley under cold water. Return the barley to the pan and add 600ml water ( use filtered but you can use tap or bottled as you prefer), cover the pan with a lid and simmer gently for 1 hour. Then strain the liquid into a bowl stir in the sugar and leave to cool. When cold stir in the orange and lemon juice and then pour into a clean sterilised bottle of your choice, using a funnel and store in the fridge. To serve your fruit barley water, add  some fruit barley water & fresh cold water or sparkling mineral water and ice (to dilute) into a tall tumbler glass, for a long, thirst quenching drink.

For serving your Fruit Barley Water your going to need some stylish Tall Tumbler glasses and I love these Dartington Glassware Laurence Llewelyn Bowen Ember Pair of Tall Tumbler Glasses with a superb design and at a great price, they are  145 mm heigh to to really serve your long drinks to your guest in style.

Have you any recipe for homemade summer drinks or even cocktails send in your ideas.

Why not get yourself a drinks fountain as in my previous blog the big dipper their great to parties and get togethers! Have a look at previous blog take your drinks outside in style for some great melanine ware for your summer parties too. Finally make sure you take a look at my previous blog edible sunshine for a great juicer idea and drink to go with it.

Watch out for future blogs to cover some great party cocktail ideas where my friends and I put together our favourite cocktails!

Great picnics start here, I have had (and aim to have many more too!) some fabulous times over the years attending Royal Ascot week. Let me tell you if you have never been the atmosphere is electric. Its one of those calendar events many of us wait for. Some of us spend months planning our outfits espically if your attending on Ladies Day which can be a right eye opener let me tell you. Everyone gets into the spirit with all the guys in full morning dress and every lady with her best hat addorned, its a day when fashion has no boundaries and that includes the picnic.

This picnic has a silk tablecloth and table, candles, even full barbecues, waiters and enough bubbly to sink the titanic. But it dosen’t stop with the highlights of the days horse racing and meeting the celebraties and royal family in the flesh as afterwards the picnics start, the music turned up and the partying truely begins.

I remember one year when we had been having alot of rain and the buses park a distance from the race course, they placed straw down for all of us to walk on and provided shoe cleaners to clean our shoes when we arrived at the race track, how funny to see people tottering around in shoes worth more than a family holiday in mud, dolled up to the eye balls, not forgetting the hat. The things we do hey!!

Tell me about your trips to ascot and the food you enjoyed, we took everything. Bubbly, crab, salmon, trifles no luxury was spared.  Check out my previous picnic blogs like greatfood, great style and don’t forget the wine Take a look at the great picnic items available including blankets and hampers, I love this Spey De Luxe Hamper it has everything ready for you to go just grab this and your bubbly and food and your away. This spacious and quality hamper (shown right) for four. With plates, cutlery, condiment set and wine glasses and integral bottle compartment for three bottles. The ‘wash’ willow hamper has twin opening flaps cream tones for cutlery, plate and wine glass straps and clasp and hinges to add to the style presentation. Also included is a cream tablecloth and matching cream napkins for the perfect picnic!

Some great pinic ideas include:

Salmon - Mix Salmon (fresh or tinned) with cannellini beans, chopped tomato, diced shallot, chopped black or green olives, chopped parsley and basil. Dress with olive oil and lemon juice; season with salt and pepper. Serve with bread or salad of your choice.

Trout - Combine a bunch of watercress or rocket with thinly sliced radishes and red onion; add flaked smoked trout. Dress at the last minute with olive oil, sherry vinegar, Dijon mustard, salt and pepper (which you pop in your picnic hamper!)

Local Lamb - One of my favourite is Local Lamb thinly sliced, then toss with cherry tomatoes, olive oil, mint, feta and chopped red onion, serve with a rustic bread and a beautiful  rich red wine (Yummy!)

Come on ladies whats your picnic going to have, tell me all about it!!

Round loaves of soda bread were traditionally baked on a hot griddle over a open fire, so they had a lovely crisp crust. This bread is great for anyone who cannot eat yeast for whatever reason. The bread is moist, close textured and delicious!

To make your soda bread your going to need: 450g Wholemeal plain flour (see my previous blog on flours to get the low down on different types and there uses), 1 tsp bicarbonate of soda, 125g Plain white flour, 1 tsp salt, 50g rolled oats and 450ml buttermilk.

Put the flours, oats, bicarbonate of soda & salt in a large bowl & mix together. Add enough buttermilk to mix to a soft dough. Knead very lightly, then shape into a large round & place on a greased baking sheet, then cut a deep cross in the top. Bake in the oven at 230 c/ 450 f/ gas 8 for 15 minutes then reduce the oven temperature to 200 c/ 400 f/ gas 6 and bake for a further 20 to 25 minutes or until the loaf sounds hollow when tapped on the bottom. Then enjoy your loaf and eat while warm.

These great silicone all purpose baking sheets are brilliant for all your baking needs, I personally love the silicone range of bakeware and everyone who trys them has got rid of the cupboards of tin bakeware we all use to keep. They are easy clean and never get hot and whats more they store better in your cupboards too with alot of the cake tins etc actually folding completely flat.

Have you every made soda bread? Do you bake any bread yourself or use a bread maker? Read my previous blog on bread makers with recipes for you to use.

One thing alot of people struggle with is dairy and I am very often asked to make a eggless cake. This recipe has developed to suit our tastes shall I say but its moist, chocolaty, keeps well in a airtight tin and no one will ever know that this cake is different, just simply delicious!!!!

Making a eggless cake can be a nightmare, however you can buy various egg substitutes and use alternative ingredients like oil and rising agents so try my chocolaty cake.

You will need: 225g light soft brown sugar, 400g self raising flour, 50g cocoa powder, 5ml baking powder, 125g creamed coconut, pinch of salt, 200ml sunflower oil & icing sugar for dusting.

First you need to oil and line a 1.7 litre loaf tin. Then pour 650ml boiling water over the coconut and stir until dissolved and then cool. Sift the cocoa powder, flour, baking powder & salt into a bowl and mix together with the sugar. Making a well in the centre, pour in the coconut mixture and the oil and using a wooden spoon beat the ingredients until a smooth batter. Pour this into the prepared tin and bake in a preheated oven at 180 c/ 350 f/ gas 4 for 1 1/2 hours or until well risen and firm to touch. Leave the cake to cool in the tin for around 10 minutes then turn out on to a wire cake rack and allow to cool before dusting with icing sugar before you serve.

Make sure you have the tool for the job and have the right loaf/cake tin to obtain perfect results for your baking. I love these flexible silicone bakeware so check out this great tefal jamie oliver silicone bakeware loaf tin. It dosen’t get as hot as conventional bakeware and its so easy to get your cake out once baked.

There are loads of ways to serve your eggless sponge, you can serve this as it comes with a cup of tea in the afternoon or why not add fruits and whipped cream to a piece for a scrummy summer dessert.

Have you tried baking without certain key ingredients and made substitutes, how did you get on??

If like me your a gardener too, your vegetables should be growing well with the weeks worth of rain and now this glorious sunshine, what more could the plants, vegetables or even ourselves ask for?

Well as the sun hits the clear blue skys, its the sound of mowers echoing around the gardens and then the smell of bar-b-q’s so why not invite some friends around and join the rest of us eatting alfresco. If your not a bar-b-q fan this might be because of old memories of bar-b-q’s, but take it from me, now adays the barbecue has reached another level!

There is such an array of bar-b-q’s on the market to suit any taste from built your own, electric, gas and all singing all dancing versions which put our kitchen cookers to shame.

The Kingsford Olympic 3 Burner Plus Barbecue features a stylish cabinet style trolley allowing you to store all of your barbecue essentials. With a dual skinned hood and warming rack you are able to keep your barbecued food warm to eat at your leisure.

This barbecue not only has every thing you need but everyone I know who has had one speaks highly of it. Its big and great to cook on, easy to use and clean what more do you need. Its great features including a heat indicator, removable side shelves and porcelain coated grills mean you will soon be cooking up great food outdoors fast.

So for a great barbecue for all the familly with:

• Dual skin hood
• Removable side tables
• Warming rack
• Porcelain coated cast iron grills & griddle with matt finish for easy cleaning
• Porcelain coated flavour bars
• Porcelain coated cast iron burners
• Porcelain coated firebowl
• External gas bottle holder
• Storage cabinet
• 4 x lockable casters
• Heat indicator

Look no further!

Check out some of my barbecue recipes to follow in furture blogs and there are lots too in my previous blogs. Let me know about your favourite barbecue or barbecue memory as I bet like me there are many, have fun and enjoy your cooking!