Spring Spice Yoghurt
(Serves 4 people - Takes 5 minutes to make)Ingredients:
1 large tub of thick Green yoghurt, 1 packet of Cairnsmhor Spring Spice biscuits
Method:
Put the biscuits into a thick polythene bag and crush with a rolling pin, making sure to hold firmly. Fold the biscuits into the thick yoghurt in a bowl and chill for at least 2 hours.
Serve with fresh raspberries.
Rhubarb and Hot Orange Crumble
(Serves 4 people - Takes 40 minutes to make. Heat oven to 325f, 170c, Gas mark 3.)Ingredients:
1 packet of Cairnsmhor Spiced Orange Biscuits, 450g (1lb) chopped prepared Rhubarb, 2 tablespoons of granulated sugar, 150ml fresh orange juice, generous pinch of ground ginger, generous pinch of hot chilli powder, Ice cream to serve.
Method:
Put the rhubarb, spices, syrup, sugar and orange juice into the foot of pie dish. Put the biscuits into a polythene bag, secure the end and then crush using a rolling pin or large wooden spoon. Cover with foil and bake in a slow oven for 30 minutes or until the rhubarb is tender and crumbs have welded with the fruit. Serve topping a generous dollop of vanilla ice cream.
Spring Spice Yoghurt
(Serves 4 people - Takes 5 minutes to make)Ingredients:
1 large tub of thick Green yoghurt, 1 packet of Cairnsmhor Spring Spice biscuits
Method:
Put the biscuits into a thick polythene bag and crush with a rolling pin, making sure to hold firmly. Fold the biscuits into the thick yoghurt in a bowl and chill for at least 2 hours.
Serve with fresh raspberries.
Rhubarb and Hot Orange Crumble
(Serves 4 people - Takes 40 minutes to make. Heat oven to 325f, 170c, Gas mark 3.)Ingredients:
1 packet of Cairnsmhor Spiced Orange Biscuits, 450g (1lb) chopped prepared Rhubarb, 2 tablespoons of granulated sugar, 150ml fresh orange juice, generous pinch of ground ginger, generous pinch of hot chilli powder, Ice cream to serve.
Method:
Put the rhubarb, spices, syrup, sugar and orange juice into the foot of pie dish. Put the biscuits into a polythene bag, secure the end and then crush using a rolling pin or large wooden spoon. Cover with foil and bake in a slow oven for 30 minutes or until the rhubarb is tender and crumbs have welded with the fruit. Serve topping a generous dollop of vanilla ice cream.