Ribena-flavoured breakfast smoothie
It's breakfast time down at Ribena HQ and our stomachs are rumbling… Time to whip
up a tasty Ribena-flavoured breakfast smoothie!
The Ribena Team will be sharing our love of blackcurrants with you over the coming
months by bringing you lots of tips, recipes and info on our favourite little fruit.
But now, to make your breakfast smoothie you will need:
- 30g fresh or frozen blackcurrants
(make sure they are thawed)
- 80ml natural yoghurt
- 75ml Ribena Blackcurrant squash
- 2 teaspoons mashed mango
- 10ml honey
- 10g mixed spelt flakes / oats
(5g each type, crushed to a coarse sawdust texture)
Press the blackcurrants through a sieve and add the juice to all the other ingredients
apart from the grains. Whizz together and add your oats or spelt at the end.
Finally, enjoy!
For some more recipe inspiration, why not visit our friends at
The Blackcurrant Foundation.
Ribena jelly
This fruity Ribena jelly recipe is fantastic for birthday parties and is simple
and fun to make, so you can get the children involved too!
Prep time
5 minutes
You'll need:
- Sugar free raspberry (or strawberry) flavoured jelly
- 100ml Ribena Blackcurrant or Strawberry squash
- Strawberries or raspberries (a handful)
Method
- In a medium pan, bring water to the boil. Pour the jelly into the water gradually
and stir until dissolved.
- Turn off heat and keep stirring for about five minutes, until the bubbles
disappear and the mixture becomes clear.
- Once mixture is slightly cooled, add Ribena squash and stir well.
- Place berries into a glass and pour jelly over.
- Leave to cool then chill in fridge overnight.
- Top with vanilla yoghurt, serve and enjoy!
Ribena-flavoured cheesecake
Easy to make with children, this cheesecake is a deliciously indulgent dessert with
a tangy Ribena twist!
You'll need:
Base
150g digestive biscuits, finely crushed
60g butter, melted
Filling
20g (2 tablespoons) gelatine powder/granules. For a vegetarian alternative, replace
gelatine with agar agar
250g cream cheese, soften at room temperature
75g caster sugar
250ml (1 cup) low fat plain yoghurt
75ml Ribena Blackcurrant, Ribena No Added Sugar Blackcurrant or Ribena Strawberry
squash
Method
- Crush digestive biscuits and mix with melted butter in a bowl. Press the mixture
onto the base of a 18-20cm round pan, lined around the sides with parchment paper
(you can also use clear plastic).
- Leave to cool in the freezer for about an hour. This will be your cheesecake
base.
- Sprinkle the gelatine/agar agar into a bowl of 100ml cold water and leave
for ten minutes. Place the bowl over a pan of simmering water and stir. Once melted,
set the bowl aside to cool to room temperature.
- Beat the sugar and cream cheese together then add the melted gelatine/agar
agar, yoghurt and Ribena squash, beating all together until smooth.
- Spoon onto the chilled base and swirl with a knife or fork to get a marbled
effect. You can also drizzle more Ribena and add blackcurrants/frozen berries to
the top if you wish.
- Refrigerate for at least two hours.
- Enjoy!
Let us know how it turns out if you try this recipe, and we'd love to see any pictures
of your Ribena recipe creations! You can share them on
Twitter @ribenauk as Twitpics, or using the #ribena hashtag. You can also
upload them to our Facebook page at www.facebook.com/RibenaUK.
Thank you to blessedhomemaker.blogspot.com
for the inspiration for this tasty recipe.
Berry boost smoothie
The Ribena Team has been busy whizzing up some mouth-watering berry recipes in the
Ribena kitchen, and this fruit smoothie from our friends at The Blackcurrant Foundation
is a delicious and easy way to get some tasty red and purple berries into your daily
diet.
Using a mixture of fresh and frozen berries makes this fruit smoothie refreshingly
cool and thirst-quenching.
Prep time
5-10 mins
You'll need:
20g frozen blackcurrants (alternatively, you can use summer fruits containing blackcurrants)
20g fresh blueberries
40g fresh raspberries
20g pitted fresh or frozen cherries
100ml grape juice
Method
Blitz or blend your ingredients together and, hey presto, your smoothie is ready
to drink! We'd love to see your smoothie pictures on our Facebook group:
www.facebook.com/RibenaUK.
Roasted pumpkin and apple soup
This recipe is ideal as a warming starter or light meal on a chilly autumn day,
but you can enjoy it any time of year.
You can tell us how your fruity soup turns out in the comments section below, and
we'd love to see pictures of your fruit and berry recipes over on our Facebook page.
Prep time
5-10 mins (plus 45 mins for roasting pumpkin)
Serves
Six people
You'll need
I med pumpkin (1kg peeled chunks pumpkin flesh) plus seeds
2 leeks, finely chopped
2 cooking apples, peeled & chopped
2” piece of fresh ginger, peeled & grated
1 glass/250ml of apple juice
1tbsp muscovado brown sugar
1l vegetable stock (or 4tsp marigold powder & 1l boiling water)
1 tsp mixed spice
1tsp cinnamon
1/2tsp chilli flakes (or 1/4tsp chilli powder)
2 tbsp olive oil
Knob of butter
Salt & pepper
Method
- Preheat oven to gas mark 6 (180 fan, 200 electric)
- Mix the chunks of pumpkin with 1tbsp olive oil, 1tsp mixed spice and salt
& pepper to taste
- Tip this pumpkin mix onto a baking tray and leave to roast in the oven for
45 mins
- Meanwhile, melt butter in a saucepan and add leeks, then cook on a medium
heat for around 8 mins until glossy & translucent
- Add peeled apples, grated ginger, 1tsp cinnamon, 1tbsp brown sugar & apple
juice to the leeks and cook until reduced to a pulp
- Place pumpkin seeds in the bowl used for the pumpkin (don't worry if it has
some oil & spices still left in it) and add 1tsp olive oil, salt and chilli flakes
- Line a baking tray with foil, scatter pumpkin seeds on the tray and place
in the oven. Roast for 20 mins or until dry and crunchy
- Once the pumpkin is cooked (it will have caramelized in places on top and
be deep orange and soft) add to the pulped apple mixture
- Add the vegetable stock and blend, taste and season with black pepper
- To serve, scatter your roasted pumpkin seeds over the top
- Enjoy!
Why not take a look at some more tasty fruit and berry recipes while you're here?
If you've got any recipe suggestions of your own, we'd love to hear them.
Spooky Ribena fruit punch
Want to cause a splash at Halloween?
Why not serve up the family their favourite drink as a spooky fruit punch?
Simply choose your Ribena squash flavour then pour into a bowl and add water. Then
add chopped fruit, such as apples, oranges and strawberries to make a creepy punch,
plus jellied spider sweets and candy eyeballs to add a real Halloween edge.
Make sure you serve your Ribena into bowls with a ladle for a witches' brew effect
and we'd love to see pictures of your spooky fruit punches over on our Facebook
page.
Happy Halloween!
Bonfire Night blondies
Wrap up warm this Bonfire Night and enjoy these delicious Ribena and white chocolate
blondies as you watch the fireworks.
They should go down a treat with the whole family and you can enjoy them at any
time of year, washed down with your favourite Ribena drink!
Prep time
20 minutes
Serves
Makes 16 pieces
You'll need
150g white chocolate
75g butter
150g plain flour
1/4 tsp baking powder
1/4 tsp salt
250g dark brown soft sugar
2 eggs
2tsp vanilla extract
20 raspberries, frozen
For the Ribena batter
150ml Original Ribena Blackcurrant Squash
100g plain flour
Method
- Preheat oven to 180 C and line an 8″ square tin with foil or greaseproof paper.
Melt chocolate and butter in a bowl over boiling water on the hob.
- In a large bowl, whisk eggs and sugar for 3 minutes, then add chocolate and
stir well. Sieve in flour, baking powder and salt and add vanilla extract.
- Put half the batter in a separate bowl and add the Ribena and extra flour.
- Dollop bits of each type of batter into the tin until you've used about half
of each. You can be as messy as you like with this bit!
- Sprinkle half the raspberries in at this point.
- Dollop the rest of the batter in.
- Using a fork, gently swirl the batters together.
- Put the rest of the raspberries in, gently pushing them into the batter (so
they don't get cooked on top).
- Bake for 45 minutes then remove from oven.
- Leave to cool completely in the tin before slicing - if you can bear to wait!
Thanks to www.laythetable.com for this
fantastic recipe!