Berry Whizz Recipes

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BERRY NICE CREAM CAKE



Berry nice cream cake image

Enjoy a vegan take on a summer dessert with a berry 'nice cream' cake, made with a creamy layer of cashews, banana and dates, plus a blueberry topping

Provided by Dr Ayesha Sherzai

Categories     Dessert

Time 20m

Number Of Ingredients 10

300g raw cashews
2 ripe bananas
10 pitted medjool dates
½ vanilla pod, seeds scraped out (or ½ teaspoon vanilla extract)
60ml unsweetened soy milk
200g frozen blueberries, plus extra to serve
240ml soy milk, nd more to thin as needed
5 pitted medjool dates
100g raw walnuts
blackberries, to serve (optional)

Steps:

  • Soak the cashews in water for 4 hrs or overnight. Cut the banana into 2cm slices and arrange in a single layer on a parchment-lined plate. Freeze either overnight or at least 4 hrs before starting.
  • In a blender, whizz together the soaked and drained cashews, frozen bananas, dates, and vanilla seeds together until smooth and creamy, gradually adding the soy milk to bring the mixture together. Tip into an 18-20cm round springform cake tin. Freeze for at least 2 hrs.
  • For the berry layer, whizz together the blueberries, soy milk, dates, and walnuts until smooth in a blender. Carefully spread over the top of the vanilla nice cream cake layer and put in the freezer for 2-3 hrs or until set. Decorate the top with extra blueberries and some blackberries, if you like.

Nutrition Facts : Calories 304 calories, Fat 18 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 20 grams sugar, Fiber 4 grams fiber, Protein 8 grams protein, Sodium 0.01 milligram of sodium

MARY BERRY'S CRUSTED SALMON WITH SAMPHIRE AND PRESERVED LEMON SAUCE



Mary Berry's Crusted Salmon with Samphire and Preserved Lemon Sauce image

This simple midweek meal from Mary Berry pairs a zesty preserved lemon sauce with golden semolina-crusted salmon.

Provided by Mary Berry

Categories     Dinner

Number Of Ingredients 1

Salmon

Steps:

  • Preheat the oven to 200°C/180°C fan/Gas 6 and butter a baking sheet. Sprinkle the semolina and paprika on to a large plate and season with salt and black pepper. Spread the top of each salmon fillet with the butter and press the fillets, buttered side down, on to the semolina to give an even crust. Lay the parsley stalks on the baking sheet and sit the salmon fillets on top of the stalks. Bake in the oven for 15-18 minutes, until the salmon is just opaque and the top is crisp and golden. If liquid is beginning to seep out of the salmon, it is overcooked - it should be holding the juices. To make the sauce, gather up the parsley leaves and place in a food processor. Add the preserved lemon(s) and whiz until finely chopped. Add the lemon juice, mayonnaise and crème fraîche and season with salt and pepper - go easy on the salt as the lemons are preserved in brine. Process until finely chopped. When you are ready to serve, boil the samphire in salted water for 2 minutes, then drain, and heat the sauce gently until just melted. Arrange the hot salmon fillets on a plate with the samphire, sauce and a lemon wedge alongside. Mary's tips: Salmon can be prepared with crust on top up to 4 hours ahead. Sauce can be made up to 2 days ahead.

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