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Homemade Strawberry Milkshake Recipe Perfect For Summer Heat

Homemade Strawberry Milkshake Recipe Perfect For Summer Heat

This summer heat has been non stop worldwide with little release or downpour of rain, and there is nothing better than a nice cold strawberry milkshake to satisfy your desires.

To make mine extra cooling I usually quarter my strawberries and freeze them in advance, you then use these frozen strawberries for about 1/4 of your cup and add plenty of sugar. I know it might seem like a good idea to add instant strawberry milkshake powder like nesquick however I tried this and somehow artificial and real strawberry milkshake combined tastes really disgusting and I don’t know how the meld goes so wrong but it’s not recommended at all. Add milk about half way up your cup as filling to the top is a bad idea as once you start liquidising this is going to go everywhere (as demonstrated impressively in this video) you can top up and blend more once your strawberries are liquidised as this will mix easier.

For an extra cooling factor I decided to top with a scoop of honeycomb icecream as a float, many people also use icecream in the blend to have a thickshake so if you want a really thicc 😉 milkshake go for that and it’ll be extra cooling, and the thickness will help blend better without flying out of the cup.

Whatever your choice this is a simple way to make a good cooling drink to enjoy in this summer heat, and if you’ve got strawberries or any fruit on the turn freezing them in chunks ready for a milkshake is a good way to store them for later use rather than wasting them, and a good way to get a healthy boost to your 5 a day.

So take it easy in this heat with a nice cooling homemade milkshake.

JD Whetherspoon Inspired Superfood Salmon Pasta Salad and Bento Box

JD Whetherspoon Inspired Superfood Salmon Pasta Salad and Bento Box

Whetherspoons stopped doing their superfood salad, and while theirs didn’t have much sauce I adapted it with a few of their handy little sauce packets with mustard mint sauce and mayo, they were kind enough to send me the ingredient list that was used in the recipe as they’ve stopped doing it so I decided to attempt to recreate the dish along with the modifications I made in store to make a really tasty superfood salad pasta with salmon.

It can be offputting to a lot of people to hear the term “salad” or even eat enough fruit and veg to keep healthy, however having a superfood salad with a tasty sauce and separate salad dressing served with a grilled salmon is a very tasty way to get a wide range of nutrients.

I wouldn’t normally layer a salad or have pasta separate to whatever it is being served with, however in this dish it works well to keep the salad and pasta layers separate as they have two very different tasting sauces giving the salad a tasty zing while having a healthy tomato and pesto sauce for the pasta.

Using butternut squash in the salad not only adds to the superfood element but also makes it more substantial and feel more filling and satisfying so is a really good ingredient to include in any salad you might wish to create, and pomegranate seeds give a pop of flavour that compliments the spicy and minty sauce I created to go with the dish which makes the sweetness contrast the bitterness of the chard and salad leaves within the salad.

All in all if you’re looking for a way to eat healthier this is a good dish to add to your repertoire because there are so many “superfoods” included within it’s recipe balanced together well to give a great and very tasty meal

Butternut squash,
Edamame Soya Beans,
Fine Green Beans,
Pomegranate Seeds,
Red Chard,
Balsamic Vinigarette Dressing,
Green Pesto,
Giant Fusilli Spirals,
Cherry Tomatoes,
Sugar Snap Peas,
Red Onion,
Sun Dried Tomatoes,
Mint Sauce,
Liquidated Iceberg Lettuce Leaves,
Grilled Salmon,