Berry Vanilla Ecstasy Food

BLUEBERRY-VANILLA MONSTER CEREAL TREATS

Steps:

• Line an 8-inch square baking pan with foil or two crossed strips of parchment paper and lightly butter the foil or parchment. Grind the freeze-dried blueberries in a food processor until fine.
• Melt the butter in a large wide pot over medium heat. Add the marshmallows and cook, stirring, until almost completely melted. Add the ground blueberries, vanilla and salt and stir until the blueberries are dissolved and the marshmallows are purple. Remove from the heat; add the rice cereal in two batches, stirring to coat.
• Pour the cereal mixture into the pan. Lightly butter your hands and press the mixture into an even layer. Set aside to cool completely.
• Put the white chocolate in a microwave-safe bowl and microwave, stirring every 20 seconds, until smooth; let cool.
• Use the foil or parchment to lift the treats out of the pan and cut into 12 bars. Using a small offset spatula or spoon, spread the white chocolate on top of each bar, covering about half. Add 2 candy eyeballs to each. Grind more freeze-dried blueberries to use as hair. Let stand until set, about 30 minutes.

ECSTASY

Steps:

• Puree blue cheese, 1/3 cup oil, lemon juice and cream in a food processor until smooth. Transfer to a serving cup.
• Place garlic, parsley, 1/3 cup oil, sherry, hot sauce and lime juice in a bowl and stir. Pour some of the sauce into a skillet and set on medium heat.
• Place the shrimp in the skillet. Saute until the shrimp turn pink on both sides.
• Place the shrimp on top of the lettuce on a plate. Put the cup of blue cheese dip on the side.

FRUITY BERRY TARTS WITH VANILLA CASHEW CREAM

Steps:

• Grease four (5-inch) individual, loose-bottomed, fluted or straight-sided tart tins and set aside on a tray.
• Place the dates and pecans for the crust in a food processor or mini blender and blitz until they start to clump together. Divide this mixture equally among the tins. Press the mixture onto the base and up the sides of each one, making sure it is of even thickness. Place in the fridge to set for 30 minutes while you get on with the rest of the recipe.
• Place the soaked and drained cashews, the dates and vanilla seeds in a food processor or mini blender along with 1/2 cup of cold water. Blend until as smooth as possible to give a creamy mixture.
• Once the tart bases have set and are feeling firm, remove them from the fridge and divide the cashew cream among them. Spread it out evenly with the back of the spoon. Top with the berries and then scatter over the mint or basil to serve.

BERRY VANILLA ECSTASY

Steps:

• COMBINE water, milk and coffee granules in large mug; stir until coffee is dissolved. Stir in Nesquik and sugar. Top with whipped cream. Serve immediately.