Tuesday, 18 March 2014

Strawberry and Lemon Munchkins

Strawberry and Lemon Munchkins
Strawberry and Lemon Munchkins
Mother's Day – the one day of the year that mothers should have a relaxing day and be showered with love, affection and presents. As a mother myself but also a daughter and daughter-in-law I know this is something that is often hard to piece all together. As my kids are still quite small leaving them to their own devices in the kitchen isn't an option yet but there are ways to include them by making something easy to make that is both fun and tasty to eat.

The good people at Jordans Cereals sent me a box of their Country Crisp with Strawberries and a recipe to try out with the kids. 

Jordans Country Crisp with Strawberries

I've listed the recipe below with my own adaptations and a couple of further suggestions. Their small size makes a great treat which would also work well for a party or part of an afternoon tea.

Makes 24
Suitable for freezing (before adding any fruit on top)
Suitable for vegetarians

Equipment: Plastic bowl and rolling pin (optional), small pan and glass bowl to fit on top, wooden spoon, 2 x 12 cup bun tins, 24 small paper cases, piping bag (optional)
Ingredients

7oz (200g) Jordans Country Crisp with Strawberries
7oz (200g) White chocolate
250g tub Mascarpone cheese
3 tbsp (45ml) Lemon curd
Zest 1 small lemon
24 pieces of dried tropical fruit (I used papaya)

Method

1. Break the Jordans Country Crisp with Strawberries into small pieces. Put it into a plastic bowl and use the end of a rolling pin or simply use your fingers.
2. Use a bain-marie (glass bowl over a pan of simmering water) to melt the chocolate. Make sure the glass bowl doesn't touch the water.
3. Break the chocolate up into small pieces and keep stirring with a wooden spoon – metal conducts heat!
4. Once the chocolate has melted stir in the Jordans Country Crisp with Strawberries until it has all been covered.
5. Spoon equal amounts into each of the holes in the bun tins.
6. Chill in the fridge until the chocolate has set. This will take around 25-30 minutes.
7. In the meantime make the mascarpone and lemon topping.
8. Empty the mascarpone into a small bowl and using a spoon stir it in order to loosen it up. Add the lemon zest and lemon curd and mix well until it is all combined.
9. Once the munchkins have set release each one from the bun tin (I used a spoon) and put in a paper case.
10. You can either pipe the the mascarpone and lemon topping on or use a small spoon.
11. Top each one with the dried fruit.

Further suggestions...

The original recipes uses fresh strawberries or you can try other fresh fruit such as kiwi or raspberries.

Jordans makes lots of Country Crisp flavours. Experiment with their other fruit variety or try some with nuts or chocolate.

I went small with the munchkins but you could use larger fairy cake cases or even muffin/cupcake cases.

This post is in association with Jordans. The photographs are my own.

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