Thursday, 28 April 2011

Royal Wedding Inspired Food and Recipes Part 2

There were so many recipes to share with you I have to do this is two part!!

Please note these posts are not sponsored, I just through the recipes were worth sharing with you. 

Bottlegreen have invented some cocktails using their cordials -

Royal Wedding Elderflower Cocktail 

Serves 1

  • 6 Mint leaves
  • 50ml Gin
  • 15ml bottlegreen Elderflower Cordial
  • 15ml Lemon Juice
  • 5ml Sugar Syrup
  • Muddle Mint with Lemon Juice and Sugar Syrup.
  • Add remaining ingredients and shake with ice, fine strain into chilled 5oz martini glass.
  • Garnish with mint leaf on surface of drink.
Royal Wedding Cox’s Apple & Plum Cocktail

Serves 1
  • 30ml Rose Vodka
  • 20ml Gin
  • 15ml bottlegreen Cox’s Apple & Plum Cordial
  • 10ml Lime Juice
  • 5ml Sugar Syrup
  • Shake ingredients with ice, fine strain into 5oz martini glass.
  • Garnish with rose petal on surface of drink.
Pampered Chef have this great recipe to share!


This patriotic red, white and blueberry trifle is easy to make, delicious to eat and is perfect for feeding a crowd!

500 g all-butter Madeira cake
700 g fresh strawberries, divided
500 g fresh blueberries, divided
200 ml berry five fruit blend fruit juice
500 ml double cream, divided
1 pot (450 g) strawberry yogurt

1.    Place Madeira cake on a board; cut cake into 2.5-cm cubes. Set aside. Hull strawberries and cut into quarters. Set aside 85 g of the strawberries and 55 g of the blueberries for decoration. In a bowl, combine remaining strawberries and the fruit juice; stir gently using a scraper.

2.    Pour cream into a bowl; whip until cream forms medium-firm peaks. Spoon some of the whipped cream (about 125 g) into a decorator fitted with open star tip (so decorator is about two-thirds full); set aside. Add strawberry yogurt to remaining cream and fold together until combined using a scraper.

3.    To assemble trifle, place one-third of the cake cubes into a trifle bowl. Top with one-third of the strawberry and juice mixture and one-third of the remaining blueberries, pressing down lightly. Top with one-third of the yogurt mixture, spreading evenly. Repeat layers twice, spreading last layer evenly.

4.    Decoratively pipe reserved whipped cream over top of trifle; decorate with reserved berries. Serve immediately or refrigerate until ready to serve (see Chef’s Corner).

Serves 16

Chef’s Corner

This trifle is best served on the day it is made. It can be served immediately or it can be refrigerated until you are ready to serve. If making the trifle in advance, once made, refrigerate the trifle for a maximum of 4–6 hours for best results.

Before a Kitchen Show commences, you may like to whip the cream in advance. Once whipped, keep the cream refrigerated until you are ready to use it. The strawberries can also be hulled in advance, if desired.

Suggested Pampered Chef tools:

Large Grooved Cutting Board
Small Mix ‘N Scraper®


  1. Your cocktail recipe and trifle look so delicious and I think it will suit my budget for my Long Island wedding. It'll be next year but we're planning as early as now to make it perfect.

  2. My local news station just mentioned your blog and showed a picture of this trifle! I had to get on and check it out!!


Please let us know if you try to make it or bake it!