The Big Nibble!

Much to our delight, the Horsham District Food and Drink festival kicks off tomorrow! To launch it, The Big Nibble weekend is back from and packed with more tasty treats than ever! The two day Festival market offers the best local produce, from breads and cheeses to beers and ciders.

For the kids, there is "The Little Nibble" tomorrow, which provides workshops and experiments to get kids eating a healthy and varied diet, with lots of yummy samples to try! We will also see the return of Horsham's best chefs for live cookery classes and demonstrations, so aspiring chefs can take away some top tips or new ideas.

Definitely to go-to event for food enthusiasts this weekend - discover the huge range of street food and fun activities that the town has to offer!

Do you have any local food festivals or markets to recommend? We'd love to hear them!

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The Ultimate Summer Treat- Frozen Berry Parfait

Perfect for that after dinner treat, or even with a glass of pink lemonade on a sunny afternoon; this great alternative ice cream is sure to be a winner! 

Ingredients-

• 400g raspberries
• 300ml double cream
• 2 tsp vanilla extract
• 2 egg whites
• 100g golden caster sugar

Start by lining a 900g loaf or terrine tin with clingfilm. Blend 300g of the raspberries to a purée then sieve, using a nylon sieve. Keep the rest of the raspberries whole then whip the cream and vanilla extract to very soft peaks.

Next pop the sugar in a pan with 11/2 tbsp water. Heat very gently until the sugar dissolves then turn up the heat and boil for 2 minutes. Whilst the sugar is boiling whisk the egg whites to stiff peaks. You pan should now be filled with a syrup, start to pour in a thin stream onto the egg whites, whisking all the time! Keep whisking until the meringue has cooled completely.

Then fold the meringue into the cream bit by bit. Divide the mix between 2 bowls. Add the raspberry purée to one bowl and fold it in, then chill.

Pour the plain mixture into the bottom of the tin, then carefully push in the remaining berries. Freeze for 1.5 hours then take out and add the chilled raspberry flavoured mix. Freeze for at least 3 hours or until you want to serve. Take out of the freezer 20 minutes before serving.

The recipe serves eight people so perfect for summer dinner parties, or of course to keep in the freezer to indulge in when you fancy! 

Check out the full recipe here.

Bake it! Rhubarb Custard Tea Cake Recipe

As you can imagine, this was a pretty exciting discovery with the Ellie Ellie girls. We are all avid bakers and are always on the look out for something a bit different; its Lindsay's turn to bake this week and we can barely contain ourselves! Will be eating this by the wedge, with a nice cup of tea on Monday!

tweet us a photo of your cakey masterpiece @ellieelliecouk

Get baking - Chocolate and Banana Bread! Perfect Easter Recipe.

Looks good, huh?

Here's what you'll need:

• 100g plain chocolate
• 150g unsalted butter , softened
• 175g golden caster sugar
• 3 eggs, beaten
• 175g self-raising flour
• 1 level tsp baking powder
• 25g cocoa
• 2 large banana peeled and mashed 

For the streusel topping:

• 25g unsalted butter
• 2 generous tbsp plain flour
• 1 level tbsp demerara sugar.

1. Heat the oven to 180C/fan 160C/gas 4. Butter and line the bases of 2 x 450g loaf tins with baking parchment. To make the streusel topping, rub the butter into the flour, then mix in the demerara sugar and chopped pecans. Melt the chocolate either in the microwave or in a small glass bowl set over a pan of barely simmering water. Stir until smooth and remove from the heat.
2. Cream together the softened butter and caster sugar until pale and fluffy. Gradually add the egg, beating well between each addition. Sift together the flour, baking powder and cocoa and fold in using a large metal spoon. Add the mashed banana and chocolate and mix well.
3. Divide the mixture between the 2 tins and top each with the streusel. Bake for about 45 minutes or until a skewer inserted in the middle comes out clean. Cool on a rack, then wrap in baking parchment or foil.