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GINGERNUT RASPBERRY ROLL; FOOD.

Byline: with NADIA SAWALHA youtube.com/c/nadiaandkaye weekend@mirror.co.uk

I had the most fabulous day off from all things Mummy, wife and grown-up woman last Saturday when me and my Loose Women mates had a mini break at Champneys Spa.

Honestly, it was a slice of heaven with its beautiful grounds, gorgeous food (which I didn't have to shop, chop or prepare), a lovely spa area with pools, steam rooms and sauna.

And that's not forgetting the sheer joy of spending 36 hours in nothing more than a fluffy white robe, handed to me after the best massage I've ever had thank you, Veronica!

We had, of course, planned to detox completely by having nothing more than green juice and joining in all the boot camp, yoga and aerobics classes before leaving feeling positively angelic.

But, of course, someone (she shall remain nameless, Bea) smuggled in a couple of bottles of Prosecco and maybe a bottle of rose, and then you know how it is - we'd all had a massage and lunch and the sun was shining the sunbeds were oh so comfy the company was fabulous and before we knew it, we'd drunk the lot and it was 7.30 in the evening and time for dinner.

And then the dinner was so good and, of course, we all got talking. Next thing we knew it was bedtime with not a single moment left to exercise.

Mind you, if you stand on one leg and hold your core in really, really tightly while brushing your teeth, that can officially be classed as exercise, you know.

Serves 6-8 300g raspberries 2 tbsps caster sugar 250g gingernut biscuits 250ml double cream 1 tbsp raspberry liqueur (Chambord) or 1 tbsp raspberry juice

1 Place 200g of the raspberries in a bowl with the caster sugar, and mash with a fork.

2 Leave to macerate (steep) for 30 mins and then pour into a sieve to let the juice drain.

3 Whip the double cream and fold in the 3 macerated raspberries to form a raspberry cream.

4 On a length of foil of around 45cm, sandwich the gingernuts together in a line with the raspberry cream. Drizzle the tablespoon of raspberry liqueur (or reserved juice) over the roll of gingernuts.

5 Wrap the foil tightly around the roll and place in the fridge for at least 6 hours.

6 Unwrap and gently roll on to a serving plate and decorate with the remaining raspberries.

We'd planned to detox with green juice, aerobics and yoga, but

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Publication:The Mirror (London, England)
Article Type:Recipe
Date:Apr 29, 2017
Words:426
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