Recipes
Eat, drink and be merry with these
ravishing recipes available exclusively on Candis website for our
members.
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Red Tea & Cinnamon Fruit Punch – served hot or cold
Makes: 950ml / 1½ Pints Serves: 2 Ingredients 2 Redbush tea bags 3tsp SPLENDA® Granulated 6 Cloves 1 Cinnamon stick 600ml/1pt Boiling water 300ml/½pt Pomegranate juice To decorate 1 Plum, stoned and sliced 1 Lemon wedge Method Put the teabags, SPLENDA® Granulated, cloves and cinnamon stick into a large heat proof jug and...... Read more
Date Posted: 16/05/2012
Traditional Cream Tea Scones
Serves: 8 Preparation time: 15 minutes Cooking time: 12 minutes Ingredients 250g/8oz Self-raising flour 50g/1¾oz Low fat spread 5g SPLENDA® Granulated 75g/3oz Sultanas 120ml/4fl.oz Semi-skimmed milk Method Sift the flour into a mixing bowl and rub in the low fat spread until the mixture resembles bread crumbs. Stir in the SPLENDA®...... Read more
Date Posted: 16/05/2012
Jubilee Apple and Cherry Scones
These are made with fresh cherries – delicious served warm Makes: 8 Prep: 20 mins Cook: 20 mins Nutritional information per serving: 156 calories 4g Fat (3g sat fat) 6g sugar Saving 14 calories per serving Ingredients 225g Self-raising flour, sieved 1 tsp baking powder, sieved 75g low fat spread 2tbsp Pure Via...... Read more
Date Posted: 16/05/2012
Jubilee Victoria Sponge
Serves: 8 Preparation time: 20 mins Cooking time: 25 mins Per Serving: 379 calories 29g fat (of which saturates 7g) 23g carbohydrates (of which sugars 3.5g) Calorie saving – 165 calories per serving Ingredients 4 free range eggs 25g Pure Via 225g self-raising flour, sieved 1 tsp baking powder, sieved 225g...... Read more
Date Posted: 16/05/2012
Strawberry Fizz Cocktail
Making a cordial from fresh fruit is easy – pop in a pan and simmer with sugar and water until the fruit has flavoured the syrup. Strain and bottle, then pour a little into a glass and top up with...... Read more
Date Posted: 16/05/2012
Jubilee Fairy Cakes
It’s easy to create a regal confection from a simple mini sponge. Slice off the top of these little buns, pipe a crown of buttercream and add a dollop of jam. Then, simply halve the leftover sponge and push into...... Read more
Date Posted: 16/05/2012
Smoked salmon and pea tart
Here’s a luxurious treat - a tart made with ribbons of smoked salmon and an indulgent creamy filling set with double cream and eggs. It’s delicious warm from the oven, but is also very good cold. Serves 6-8 For the pastry 200g plain...... Read more
Date Posted: 16/05/2012
Parsley and Mint Pesto with Cherry Tomatoes
Lady Claire Macdonald’s Parsley and Mint Pesto with Cherry Tomatoes served on Nairn’s Oatcakes This just tastes of Summer, whatever the weather is doing! We are used to pesto being made with basil, but pesto can be made using any herb,...... Read more
Date Posted: 13/04/2012
Smoked Mackerel Pate
Lady Claire Macdonald’s Oatcakes topped with Smoked Mackerel Pate with Nairn’s Herb & Pumkin Seed Oatcakes Delicious Nairn’s Herb and Pumpkin Seed Oatcakes spread with this pate gives a perfect and satisfying meal, for any time of day – lunch, tea,...... Read more
Date Posted: 13/04/2012
Cold Chicken, Mango and Feta Salsa
Rachel Allen’s Cold Chicken, Mango and Feta Salsa The divinely sweet and juicy flesh of the mango makes the perfect base for a salsa. The salty feta cheese is a great balance for the sweetness of the mango while the citrus...... Read more
Date Posted: 13/04/2012
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