Lemon, Prosecco & Raspberry Shot Glass Trifle

Over the Christmas period I have a couple of favourite tipples, one of which is Prosecco. On Christmas morning it's traditional for us to start off with a Bucks Fizz breakfast, which we make with fresh orange juice and either Cava, Prosecco or Champagne. Later in the day I switch the orange juice for a dash of Chambord raspberry liquor, or my homemade Cherry Vodka. I've stocked up my wine rack in preparation (especially as my Mum will be joining us, as she likes her Prosecco), and after trying the Prosecco from Premier Estates Wine I liked it so much that I bought a few more!

Raspberries go really well with Prosecco and I always keep a box of frozen raspberries in the freezer ready to add to a glass of fizz to add a little flavour, or help chill the Prosecco down if I've forgotten to pop one in the fridge in advance.

These individual shot glass trifles combine both raspberries and Prosecco, along with a touch of zing from lemon curd, and they would make great Christmas Day desserts when you fancy something sweet but are too full for Christmas pud. They can be made in advance or whipped up to order in just a few minutes.

Lemon, Prosecco & Raspberry Shot Glass Trifle - makes 6

base of trifle

2 1/2cm slices of Madeira cake

lemon curd

Prosecco

trifle topping

100g cream cheese
30g lemon curd
2 tbsp double cream
2 tbsp Prosecco
18 fresh or frozen (thawed) raspberries

• spread one slice of cake with lemon curd and sandwich the 2 slices together
• cut 6 discs out of the cake a similar diameter to the glass
• place a disc of cake into the bottom of each glass
• drizzle approx 1/2tsp of Prosecco onto the cake & set aside
• whisk the cream cheese, lemon curd, double cream & prosecco together until smooth and forming soft peaks
• place 2 raspberries into each shot glass & press down lightly
• spoon the creamy mixture into the shot glasses, or pipe in with an icing bag
• top with a raspberry and refrigerate for a minimum of 15 minutes before serving

I was provided with a case of Prosecco from Premier Estates Wine to use in my recipe, and over the festive period. This post contains a referral link.

Slow Cooker Beef & Shallots in Red Wine Gravy

Once a week all 3 kids go to an after school sports activity on the same day, at the same time, and I really relish that additional hour to myself to potter around the house, or catch up on episodes of Neighbours. The kids come home absolutely starving though, so I try and have something cooking away in the slow cooker that's ready as soon as they walk through the door.

This week I made a hearty beef stew, which I served with mash, carrots and peas. I thought that a plateful of this would fill them up, but I was wrong - eldest had a bowl of cereal before his man size dinner, and youngest followed his big sister sized portion with cereal too - I think my boys have hollow legs! I guess the clean plates meant that they liked it, and I need to double my portions for next time!

If you're like me, and like doing most of your festive shopping online then you really must take a look at Premier Estates Wine, especially if your wine rack is in need of filling. They offer a case of single or mixed wine from just £24 (by using website discount code), or sparkling for just £36, and best of all it comes with free next day delivery, so you won't have to wait long!

I used just over half a bottle of Cabernet Sauvignon in this dish, which made the gravy really intense, along with some of my allotment shallots.

Slow Cooker Beef & Shallots in Red Wine Gravy - serves 4/5

tbsp olive oil

700g (approx) lean stewing steak, diced

2 heaped tbsp cornflour

salt & black pepper

400g shallots, peeled

2 cloves of garlic, crushed

400ml Premier Estates Cabernet Sauvignon

400ml beef stock

3 bay leaves

• turn the slow cooker on high & add the olive oil 
• toss the beef in the cornflour and season generously with salt & pepper
• add this to the slow cooker with the shallots and garlic
• give it a good mix before pouring in the wine, beef stock & bay leaves
• cook on high for 4-5 hours, until the meat falls apart

It really was as simple as that. There's barely any prep needed, and it can be popped in the slow cooker before school and work.

I was provided with a mixed case of Premier Estates Wine to use in my recipe, and over the festive period. This post contains a referral link.