supergolden bakes

Tuesday, 26 July 2016

Four-ingredient Oreo and Strawberry Popsicles

Super simple 4 ingredient Oreo and strawberry popsicles - perfect for summer!

I know I complained, loudly and often, about how this summer has been a total wash. But once the warm weather finally arrived, I realised how badly equipped I am at dealing with it. And this despite the fact that I grew up in Greece which is way warmer than London will ever be. All I can say is, I am SOOOO thankful that I don't have to commute to an office any more. This is one of the biggest joys of freelancing from home – that, and the fact that you can work in your slippers and PJs if you so wish. But back to the heat – and the craziness that was last week.

As the sun was blazing, I was photographing chocolate Halloween and Valentine's Day recipes for a client. The chocolate was, needless to say, not thrilled about the heat and not obliging in the least. All I wanted was to stand in front of the fan and drink ice-cold tea or cool down with several ice lollies. This was what I used to do as a kid in Athens when the school year was over – literally go through dozens of ice lollies (back then I made them with just fruit juice) while I read comics or trashy detective novels. A big part of me wants to do just that again – hopefully I will get a chance to relax a little on our annual sojourn in Skiathos at the end of August.

Super simple 4 ingredient Oreo and strawberry popsicles - perfect for summer!
Super simple 4 ingredient Oreo and strawberry popsicles - perfect for summer!

Thankfully ice lollies (or popsicles) are still so easy to make and just a tiny bit more sophisticated these days. The idea for this recipe is not mine – I had a taste of the lollies my neighbours had been making and sharing with the kids and I was instantly hooked! There's something incredibly magical when you combine strawberries and Oreos and I would never have thought of putting them together myself. This recipe is merely four ingredients: strawberries, coconut milk, agave syrup (or sugar) and Oreo cookies. Obviously you can use whatever cookies you like – custard creams or digestives would work well. And you can be sure that your kids (or inner child) will be jumping up and down with joy once you have a taste.

I used my recently acquired vintage jelly moulds I got on eBay in the photos – my vintage prop collection is an expensive hobby – but regular moulds (these mini ice pop ones* are super cute) would work even better. Depending on the size of the moulds you might want to break the cookies up. And if you want to be super healthy you can skip them altogether. But where's the fun in that.

If you are looking for more frozen pop fun here some amazing recipes to check out. Linking this recipe with BSFIC/ Dairy Free over at Kavey Eats.
Pimms ice lollies (yes please!) by Foodie Quine.
• The most gorgeous vegan Coconut Blueberry Smash Pops by Wallflower Girl.
Summer Pudding Ice Lollies by Farmergirl Kitchen.
• You had me at Margarita... Melon Lemonade Margarita Pops by Halfbaked Harvest.
Eton Mess Ice Lollies by Kavey Eats.
Strawberry Banana Custard Ice Lollies by Fab Food 4 All.
Fruity Lemonade Ice Lollies by Elizabeth's Kitchen Diary.
Watermelon Coconut Ice Lollies by Family Friends Food.
Yogurt Mango Ice Lollies by United Cakedom.
Mini Chocolate Ice Pops by Tin and Thyme.

*Items marked with an asterisk are affiliate links. 

Super simple 4 ingredient Oreo and strawberry popsicles - perfect for summer!

print recipe

Four-ingredient Oreo and Strawberry Popsicles
Super-simple and so delicious, these Oreo and strawberry popsicles are perfect for cooling down this summer.

Makes 6-8 depending on size of mould

300g | 10.5oz fresh strawberries, hulled
260ml | 8.8fl oz (just over a cup) coconut milk
3-4 tbsp agave nectar or 2-3 tbsp sugar
1 tsp vanilla paste or extract (optional)
Oreo cookies - allow 1-2 per popsicle

1. Put the strawberries, milk, agave nectar and vanilla in a high speed blender and blitz until liquified.
2. Taste and adjust for sweetness if you need to.
3. Carefully half fill your popsicle moulds and then add the cookies – whole or broken up into pieces. Top up until the moulds are full almost to the top.
4. Freeze until set, about 6 hours or overnight – and serve.

Friday, 22 July 2016

Easiest three ingredient dip with homemade spicy tomato salsa for Can-It-Forward Day

Easiest three ingredient dip with homemade spicy tomato salsa for Can-It-Forward Day

Happy International Can-It-Forward Day! Organised by Ball, this annual event celebrates the joys of fresh preserving, encouraging gardeners & food enthusiasts to preserve their favourite home-grown or locally sourced ingredients. I am thrilled to be doing my bit this year – looking at my growing collection of homemade preserves I can't help but feel proud. I have made jams, chutneys, salsas and quick pickles and have shared the wealth with neighbours and friends receiving many equally amazing homemade gifts in return. That big jar in the photo below is full of walnuts my neighbours are pickling – can't wait for them to be ready.

International Can-It-Forward Day 2016

Homemade preserving is definitely making a big comeback judging by the many wonderful recipes my fellow bloggers shared with me. Many continue the traditions and recipes passed down to them – 'making chutneys and ketchups is a great way for me to remember my maternal grandfather who died when I was very young but passed lots of recipes down to my mum' said Kavey and she has many recipes in her blog archives to prove it! Others, like Choclette love to use home-grown produce and many have a well-developed passion for jam making (looking at you Camilla). I have included a list of my favourite blogger recipes to give you some inspiration below.

Damson and redcurrant jam from Baking Queen 74.
• Check out Camilla's jam recipes at Fab Food 4 All.
Pineapple chilli jam from Farmersgirl Kitchen
Plum and Amaretto jam from Domestic Gothess.
Homemade Russian sauerkraut from Vikalinka.
• Homemade pickled onions from Amuse your bouche.
Best chilli sauce - using homegrown chillies! - from Tin and Thyme.

This post was kindly sponsored by Ball Preserving. Use code FREEDELIVERY when shopping for Ball products. Use #canitforward to share your creations on Twitter and Instagram.

International Can-It-Forward Day 2016
International Can-It-Forward Day 2016

But now we need to talk about this Homemade Heirloom Tomato Salsa – because, confession time, I actually heartily dislike salsa. I never use it when eating nachos or Mexican food unless it's quick freshly made pico de gallo. Turns out I hate shop-bought salsa – the homemade stuff is completely different and so totally addictive. When I saw these amazing heirloom tomatoes at my local grocer I knew I had to make some! I used the recipe from Ball Blue Book of Preserving but omitted the dried hot chilli peppers as I knew my kids would want to eat it. You can make yours as spicy as you dare – that's the joy of homemade preserves! 

Use your homemade salsa to make the quickest, easiest and incredibly addictive party dip – you only need three ingredients and 5 minutes! Combine a jar of salsa, a pot of cream cheese and some grated cheddar, heat in the microwave and serve with homemade tortilla chips. Your guests will thank you (assuming you are sharing it with guests of course - I wanted to eat it all myself).

Easiest three ingredient dip with homemade spicy tomato salsa for Can-It-Forward Day

print recipe

Easiest three ingredient dip with homemade tomato salsa
Use the best tomatoes for this homemade salsa. To dial up the heat don't remove the seeds from the chillies.

For the salsa
Makes about 6x490ml (16oz) jars
180ml | 6fl oz red wine vinegar
13 large tomatoes
6 jalapeno peppers, seeds removed, finely diced
2 medium red onions, peeled and finely diced
80g | 3oz fresh coriander (cilantro), roughly chopped
12 cloves garlic, finely diced
1 tbsp granulated sugar
1 tsp salt
3/4 tsp crushed red pepper

1. Heat jars and lids in simmering water (follow method here) until ready for use.
2. Blanch the tomatoes for about a minute in boiling water. Transfer to a large bowl filled with cold water and gently peel the skin off.
3. Discard the seeds and chop the tomatoes.
4. Combine all the ingredients in a large stainless steel saucepan. Bring to a boil over medium-high heat, stirring constantly. Reduce heat and simmer, stirring frequently, until slightly thickened, about 10 minutes.
5. Ladle the hot salsa into hot jars, leaving 1/2 inch headspace. Remove any air bubbles and wipe the rim clean. Centre lid on jar. Apply band until fit is fingertip tight.
6. Process the jars in a a large stainless steel pot (hot water bath preserver) for 15 minutes. Turn the heat off, remove cover and let the jars cool for 5 minutes. Remove jars without tightening the bands if loose. Cool for 12 hours and test the seals. Lid should not flex up and down when centre is pressed.
Note: for a spicier salsa rehydrate 5-9 dried chilli peppers with hot water, letting them steep for 15 minutes. Drain half the liquid and process the rest with the chillies in a food processor until smooth. Add to the salsa with the other ingredients in step 4.

Tortilla chips
8 large corn tortillas
olive oil to brush on tortillas
sea salt
sweet paprika
Italian dried herb mix (or herbs of your choice)

Easiest three ingredient party dip
200g | 7oz homemade salsa
200g | 7oz cream cheese
100g | 3.5oz grated mature cheddar cheese
a little olive oil to drizzle (optional)
sprinkling of chopped flat-leaf parsley (optional)

1. Preheat the oven to 200C (400F). Brush the tortillas with a little olive oil on both sides.
2. Pile the tortillas in a stack and slice into 8 wedges.
3. Spread on a large baking tray in a single layer (you will need to do this in batches). Sprinkle with salt, paprika and herbs.
4. Bake for 5 minutes then flip over. Bake for another 5 minutes or until the tortillas start browning at the edges. Leave the chips to cool down.
5. In a large bowl, combine the salsa, cream cheese and cheddar. Mix everything together and heat for 2 minutes in the microwave. Stir well and heat for another 1-2 minutes and serve hot, drizzled with a little olive oil and some chopped parsley.