The frozen banana is the genius part of this recipe. It adds a brilliant creamy texture to the smoothie without having an overpowering taste of banana. The combination of vanilla and orange is reminiscent of the iconic ice pop the ‘Super Split’. To really amp up the flavour the orange zest or orange blossom are great in this Halloween smoothie. The only thing you will need is some food colouring to really boost the flavour and have it looking that vibrant spooky orange colour. This smooth, creamy, orange smoothie is an unusual twist on a smoothie but one you are sure to love.
1 frozen banana
250 mls orange juice
250g pot of vanilla yogurt / orange yogurt
1 tsp orange blossom / zest half orange
2 tsp vanilla
drop of yellow and orange food colouring
Optional: 1 orange peeled and chopped up
Freeze the banana for a few hours before you need it. Weigh out the ingredients and pop them in the blender. Blitz, pour and serve.
This was my first time to ever buy passion fruit so I had to look up how it is eaten. To eat a passion fruit raw, it is cut in half and a spoon is used to remove the pulp and seeds. The pulp and seeds are edible, the rind is not. Smoothies taste better slightly chilled, so always add a handful of ice to the mix.
1 large ripe mango, peeled and cut into pieces
2 passion fruit, flesh scooped out
1 orange, peeled and cut into pieces
2 bananas, peeled and cut into pieces
Put the fruit in a blender and top up with 150ml water and a handful of ice. Whizz for about 1 minute until smooth, then pour into glasses and serve. This recipe serves 2.
This recipe is by Odlums. Today I used a 9” Square tin. This carrot cake can be baked in a square or round tin and the ingredients are listed below.
Odlums Self Raising Flour
Shamrock Light Muscovado Sugar
Grated Orange Rind
175ml/6 fl oz
200ml/7 fl oz
350ml/12 fl oz
Odlums Bread Soda
Baking Time (approx)
1 1⁄4– 11⁄2 hrs
11⁄2– 13⁄4 hrs
Goodall’s Vanilla Extract
Shamrock Chopped Walnuts
Line deep cake tin with double layer of baking parchment paper. Preheat oven to 150°C.
Put sugar, sultanas, carrots and orange rind into a bowl.
Beat eggs and oil together and stir into the carrot mixture.
Sieve flour, cinnamon, nutmeg and bread soda together and add to the other ingredients.
Transfer to prepared tin and smooth top.
Bake for specified time (11⁄2 hours).
Test the cake by lightly pressing the centre, it should spring back and the top should be golden brown. To be extra sure, insert a skewer or knife and if it comes out clean, the cake is baked. Leave in tin for 15 minutes, then transfer to wire tray to cool.
Make the topping by beating all the ingredients together. Always ensure cake is cold before spreading on top of cake and sprinkling with chopped walnuts.