Recipes

Method

1. Mix the crushed digestive biscuits with melted butter. Divide the mixture evenly into serving pots and press down to form a base.
2. In a bowl, beat the cream cheese, double cream, vanilla extract, and WaterADE until smooth and creamy. Spoon the mixture over the biscuit base in each pot.
3. In a saucepan, combine the mixed berries and WaterADE. Cook over medium heat until the berries break down and the mixture thickens. Allow to cool.
4. Spoon the berry compote over the cheesecake layer in each pot. Chill in the refrigerator for at least 2 hours before serving.
5. Preheat your oven to 180°C (350°F) and line a baking tray with parchment paper. In a bowl, cream together the butter and sugar until light and fluffy. Beat in the egg and vanilla extract. In another bowl, whisk together the flour, baking powder, WaterADE, and lemon zest. Gradually add the dry ingredients to the wet ingredients, mixing until a dough form. Roll the dough into small balls and place them on the prepared baking tray. Flatten each ball slightly with the back of a spoon. Bake for 10-12 minutes, or until the edges are lightly golden. Allow the cookies to cool on the tray for a few minutes before transferring them to a wire rack to cool completely.

Allergens

Dairy, gluten, eggs

Method

Mix 2 litres of water with 1 WaterADE sachet (strawberry flavour) and add 40 g vegi gel to make a jelly. Place half the finger sponge into one 8 oz Starbust stacking dessert dish and add some berries. When the jelly starts to cool, pour it on top and leave to set. Add custard on top and place in the fridge. Before serving, pipe whipped cream on top.

Method

1. Place the pork belly in a cooking tray and season with salt and pepper. Add thyme and bay leaf.
2. Mix one WaterADE sachet (orange flavour) and add it to the tray, then add red cooking wine.
3. Cover with foil and place in the Rational oven for 2–2.5 hours on mix mode at 160°C.
4. Remove from the oven and drain the jus into a jug using a fine strainer.
5. Cover the pork belly with greaseproof paper, place another cooking tray on top and weigh it down (for example, two 2.5 kg baked bean tins). Place in the blast chiller.
6. After cooling, transfer the tray to the fridge for one day.
7. The next day, cut the pork belly into square portions (5–6 cm) and place onto a cooking tray. Reheat in the oven at a minimum of 75°C.
8. Slice the pepperoni sausages very thinly and fry with the silverskin onions.
9. Heat the reserved jus, add the gravy powder, then add the pepperoni and onion mixture.
10. To serve, place one portion of pork belly on the plate and spoon over a generous amount of pepperoni and onion gravy.
11. Serve with dauphinoise potatoes and vegetables.

 

Allergens

• Pork belly with chorizzo and silverskin onion: Milk, soya

• Dauphinoise potatoes: Milk

Method

1. Make up the apple waterade following the instructions on the rear of the packet
2. Add the cinnamon stick and bring to the boil
3. Once boiling turn down the a gentle simmer for 30 minutes to allow the cinnamon stick to infuse Serve up!

Method

1. Mix Sugar and the Cream in a pan until sugar is disolved and slowly bring to a simmer
2. Add 1 Black Berry WaterADE sachet to cream mixture - stir in well until they are both fully combined
3. Put gelatin Leafs in cold water to go soft
4. Add the milk and softer gelatin leafs to the cream mixture until they are fully dissolved
5. Portion up the panna cotta mix into the correct molds and put them into the fridge to set for 2 hours
6. While panna cotta is setting in the fridge, warm up your mixed Berries to make a compot ready for when the panna cottas are set

Allergens

Dairy  

Method

1. Cream sugar, butter, waterade and add self-raising flour
2. Slowly add 8 eggs until all folded in
3. Line tray and add cake mix cook on 160 for 20 minutes or until skewer comes out clean and allow to cool
4. Add all Cream cheese frosting ingredients together and beat till smooth
5. With palate knife smear all over top of sponge
6. Garnish with strawberries

Allergens

Dairy, gluten, eggs