Showing posts with label Berries. Show all posts
Showing posts with label Berries. Show all posts
Last weekend I thought I would take advantage of the last of our blueberries to bake some delicious muffins to take to the Missionary street display in town. It ended up being cancelled, and so I gave half to my elderly friend Doreen and then we enjoyed the rest of them here at home.
Well, it's the weekend and we all know what that means. It's baked treat in the kitchen time! Oh, I try hard not to eat cakes and such during the week . . . but at the weekend I like to pull out the stops and bake us something nice for a treat. Tasty bakes like this Peach and Blueberry Breakfast Cake are something which we both enjoy!
We grow a lot of our own soft fruits in our garden . . . tay berries (a cross between a black and rasp berry), raspberries, blackberries, blueberries, gooseberries, strawberries and black currants. They all start to ripen about the same time. And right now is the peak time for the logan, rasp and strawberries, and the black currants. Oh and gooseberries. The blueberries are not quite ready yet, but in a few weeks they will begin . . .
One of our favourite things to eat here in the UK at this time of year are blackberries and they are pretty much free for the asking, as they grow wild in the hedgerows all across the country. They are quite prolific and need little or no care really, which is probably why they can be found in such abundance. They can be somewhat of a nuisance to home gardeners whose aim is to have a very manicured garden, as they do have a habit of popping up in the most diverse of places, their canes travelling beneath the ground. I, for one, don't really mind. We love blackberries and cannot get enough of them when they are at their best, eating them fresh as often as possible . . . and I try to freeze as many as I can as well, for winter time treats. We grown our own in our garden . . . well, I say that. We actually planted tayberries, but they've become blackberries for the most part. The blackberries which grow in the hedgerow bordering our property have taken over somewhat and intermingled with them, so what we have now is a happy mixture of them both.
Hooray for June! Strawberry Season is officially upon us! I just adore strawberries, and especially home grown British berries! In fact I only eat British berries and refuse to eat strawberries out of season. There is nothing more gorgeous to eat then British berries and in all truth once you have feasted on them, no other strawberry comes close. I don't want flavourless strawberries from Peru in January. I want fresh Berries from Kent or my back garden here in Chester, in June and July! End of.
Hold on to your socks because over the next few weeks I will be sharing as many delicious ways of eating these lovely berries with you that I can! As I eat my fill of them I am going to be sharing with you all that I do with them, beginning here today with these delicious Fresh Strawberry Waffles served with Caramel and Strawberry Dips!
There is a delightfully rich caramel dip . . . made with cream cheese, brown sugar, vanilla and topped with sweet bits of fudge . . . pretty to look at and oh so wonderful to dip these delicious crisp on the outside, soft on the inside stogged full of lovely bits of strawberry Finger waffles into!
And then there is a fresh and fruity strawberry dip, made with fresh berries . . . try double dipping, for double the pleasure . . .
Served up with more fresh berries, also for dipping into both dips for a sensational breakfast or brunch! Oh, this is so wonderful it would also make a fabulous dessert at one of your early summer barbecues!
I had actually planned on making heart shaped waffles, but somebody accidentally took my heart shaped waffle baker to the charity shop a few months back, but we won't mention any names. I spent hours searching for it on Saturday to no avail. I then checked to see if I could get another one and found this brilliant finger waffle maker at Argos for a pretty good price.
They went down a real treat with the Toddster, and I do confess, I had a difficult time keeping my passions in control and made a bit of a pig of myself with them too!
But what's a gal to do! It's strawberry season, and I am very weak . . . and these dang waffles were just so very tasty! And the dips . . . wowsa! I have made the caramel dip before to go with fruit . . . but with these waffles . . . it made them positively irresistible! I do hope you'll give them a go! Yes, I did eat some fruit on the side as well . . . fruit is good for you. ☺
*Fresh Strawberry Waffles with Caramel and Strawberry Dips*
Serves 4
I used my waffle baker which bakes finger waffles for this for ease of dipping, but you can bake regular waffles and cut them into strips, or even bake heart shaped waffles and top them with the dips for eating. Don't forget to serve some fresh berries along side as they love these dips too! This makes a fab weekend Brunch dish!!
For the Waffles:
280g of plain flour (2 cups)
405 ml of whole milk (1 3/4 cups)
2 large free range eggs, whites and yolks separated
4 tsp baking powder
pinch of salt
2 TBS sugar
110ml of melted coconut oil (1/2 cup, you may use sunflower oil if you wish)
1 tsp pure vanilla extract
about 8 large berries, wiped, hulled and chopped
For the caramel dip:
1 225g tub of cream cheese ( 1 cup)
100g of soft light brown sugar (1/2 cup packed)
50g of castor sugar (1/4 cup)
1 tsp vanilla pure extract
1 TBS milk or cream
fudge bits to garnish
For the berry dip:
300g of fresh strawberries, sliced (2 cups)
100g of castor sugar
110ml of water
Fresh strawberries to garnish and dip
First make the strawberry dip. Add the berries, sugar and water to a medium saucepan. Bring to the boil over medium low heat. Reduce to a simmer and cook for about 10 minutes. Blitz until smooth in a blender. Pour into a bowl, cover with cling film and chill in the refrigerator for about 20 minutes, or overnight.
Next make the caramel dip. Whisk together the cream cheese, both sugars, vanilla and cream until you have a smooth well combined mixture. Cover and chill until ready to serve.
To make the waffles sift the flour, baking powder and salt into a bowl. Whisk the egg yolks with the sugar until light. Whisk in the coconut butter and milk. Whisk the egg yolks until stiff. Stir the flour into the egg mixture and whisk to combine. Fold in the egg whites. Gently fold in the berries. Bake the waffles in your waffle maker according the directions for your particular waffle maker. Mine I just spritz with oil spray and then bake the waffles until the green light goes out! I used one that bakes finger waffles. Keep the waffles warm in a low oven until all your waffles are baked.
Scrape some of the caramel dip into a serving bowl. Garnish with the fudge bits and put in the centre of an oval platter. Scrape the strawberry dip into another bowl and sit on the platter beside the caramel dip. Arrange the waffle fingers around the dips and pass a bowl of fresh clean strawberries, un-hulled, for dipping as well.
Alternately if you are baking regular sized waffles, you can serve them topped with a dollop of each dips, a sprinkle of the fudge bits and some berries on the side.
Don't worry if you are unable to bake these waffles in a finger shaped waffle baker, they work just fine in regular bakers as well, and you can cut the square waffles down into fingers, or you can cut the large heart shaped or round shaped ones into quarters. All would be just as much fun and just as delicious!
I have entered this recipe into the Rix Seasonal Recipe Competition for June. This months ingredient was strawberries.
So the blueberries are beginning to ripen in our garden now. Half of our bushes are an early variety which produces really big berries. They are about the size of grapes. On a side note, don't you just love this poem by Robert Frost??? I thought it was great!
I had about half a cup of nice ripe ones today. It wasn't enough to make much with . . . but I did need to pick them today. I suppose I could have frozen them, but the temptation to use them right now was too great and so I decided to make blueberry fritters.
Fruit fritters are really easy to make. You can do them with just about any type of fruit. In the local coffee shop back home you can buy apple ones, which are filled with cinnamon and big chunks of apple and sultana raisins. If you are using a really wet fruit, you will want to dry it well and dip it in some flour before you dip it into the batter, or the batter won't stick.
Some of the berries will probably pop out when you cook these, but that's ok . . . it just makes these little craggy holes which get all crisp on the edges . . . my favourite part and the fried berries are rather scrummy too.
You could glaze them with an icing sugar glaze, but I just dust mine with icing sugar. They look like they've been snowed on, and I rather like the look of it myself . . . besides glazes can sometimes turn things soggy . . . and we don't want that do we?
We want nice crisp fritters . . . with golden brown edges and just enough sweet to go with the tartness of the berries. I like mine to be really golden brown, but if you like yours lighter just take them out sooner. The important thing is to make sure your oil is hot enough before you begin frying. That's the secret to a crisp fritter!
I had about half a cup of nice ripe ones today. It wasn't enough to make much with . . . but I did need to pick them today. I suppose I could have frozen them, but the temptation to use them right now was too great and so I decided to make blueberry fritters.
Fruit fritters are really easy to make. You can do them with just about any type of fruit. In the local coffee shop back home you can buy apple ones, which are filled with cinnamon and big chunks of apple and sultana raisins. If you are using a really wet fruit, you will want to dry it well and dip it in some flour before you dip it into the batter, or the batter won't stick.
Some of the berries will probably pop out when you cook these, but that's ok . . . it just makes these little craggy holes which get all crisp on the edges . . . my favourite part and the fried berries are rather scrummy too.
You could glaze them with an icing sugar glaze, but I just dust mine with icing sugar. They look like they've been snowed on, and I rather like the look of it myself . . . besides glazes can sometimes turn things soggy . . . and we don't want that do we?
We want nice crisp fritters . . . with golden brown edges and just enough sweet to go with the tartness of the berries. I like mine to be really golden brown, but if you like yours lighter just take them out sooner. The important thing is to make sure your oil is hot enough before you begin frying. That's the secret to a crisp fritter!
*Blueberry Fritters*
Makes about 12Printable Recipe
1/2 cup fresh blueberries (small punnet)
canola oil for frying
Bumbleberries . . . they're something I have in abundance this time of year. My fruit is ripening, but in small amounts . . . a handful of blueberries here, a handful of raspberries there. The last few strawberries . . . stragglers, etc.
You know what I mean . . . you have lots of berries hanging about, but not enough of any ONE berry to do anything that is distinctly dedicated to just them. It's Bumbleberry season!
You don't even need to grow your own. It could be a few blueberries leftover from making pancakes or muffins. Perhaps a friend dropped off a pint of raspberries. You didn't use all of the berries you bought for strawberry shortcake. A little bit here, and a little bit there and you've got Bumbleberries!!
Bumbleberries make the most delicious pie! A balance of sweet and tart that pleases with every mouthful. I don't know anyone that doesn't enjoy this lovely pie. I, myself, am not fond of cooked strawberry pie, but I love them in this pie, full stop.
It's gorgeous served just slightly warm with a bit of vanilla ice cream scooped and settled on top!! Okay . . . so that's one mega scoop sitting there, but hey! In for a penny in for a pound!
And who can blame me? Really. I know . . . I'm one weak willed puddy tat.
*Bumbleberry Pie*
Makes one 9 inch pie
Makes one 9 inch pie
the juice of 1/2 lemon
Cream for brushing and sugar for sprinkling
If it appears to be browning too quickly, cover with foil during the last 10 minutes. Transfer to a wire rack and allow to cool for at least an hour before serving.
Our Black Currant bush is fruiting at the moment and providing us with oodles and oodles of lovely black berries. I just adore black currants, don't you?
I have all sorts of plans for them. Black Currant Cordial. Creme De Cassis. Dried black currants (in my dehydrator) to use this winter in cakes, etc.
They are coming fast and furious now in my garden now and with the warm humid weather we have been promised for the week ahead (fingers crossed), well . . . I just want to get as much out of them as I can. I know I will lose a lot to the birds . . . or them overripening . . . I'm ok with sharing with the birds. They need to live too. I just want to get my own share's worth first!
I don't make my own jams anymore. With just the two of us, it's just not feasible. That means I have to do something else with the fruit that we grow and pick. I do try to bake crumbles, cakes, pies etc. with whatever fresh fruit that is in season at the moment, and I try hard to freeze some to enjoy in the winter ahead.
This pie is simple and delicious. You can have it warm with some custard, or ice cream, creme fraiche or even with some clotted cream. You will want somethiing rich and creamy to contrast with that crisp pastry and the sweet/tart fruit. I hope that the missionaries like it. Yes I do like to spoil them when they come for supper. Cold supper tonight. Fried chicken. Potato Salad. Coleslaw and . . . pie!
*Deep Dish Black Currant Pie*
makes one 8 inch pie
Printable Recipe
A beautiful deep dish pie that is at once sweet and yet tart, and oh so oozingly delicious! This is fabulous!
For the Pastry:
170g plain flour (approximately 1 1/4 cups)
a pinch of salt
100g unsalted butter (7 TBS)
1 medium egg yolk
Cold water, to combine
For the Filling:
350g fresh blackcurrants, washed, picked over, topped and tailed (abput 4 cups)
150g granulated sugar (3/4 cup)
1 tablespoon cornflour (corn starch)
Milk and extra sugar to glaze
To make the pastry, sift the flour with the salt into a large bowl. Rub in the butter with your fingertips, until the mixture resembles fine breadcrumbs. Beat the egg yolk together with 2 tablespoons of water and add to the butter mixture. Mix to a firm dough with a fork. Shape into two flat rounds, and then chill, wrapped for at least 30 minutes before using.
Preheat your oven to 180*C/350*F/ gas mark 4.
Put the blackcurrants into a bowl and sprinkle with the sugar and cornflour. gently turning them with a spoon until they all get coated with the sugar and corn flour.
Roll out half of the chilled pastry on a lightly floured surface to fit in the bottom of a 7 to 8 inch deep pie dish, along with some overhang. Line the pie tin with this. FIll with the fruit sugar mixture.
Roll out the remainder of the pastry in a round large enough to cover the top of the pie. Brush the edges of the bottom crust all the way around with some milk. Apply the top crust and trim, pinching and folding the edge to seal. (Flute according to your preference.) Cut a few slashes in the top to vent. Brush with more milk and extra sugar.
Bake for 35 to 40 minutes until the filling is bubbling and the pastry is golden brown. Serve warm with some ice cream, custard or creme fraiche. Delicious!
I reckon by the time my strawberry plants finish producing this year I will have you tired of strawberries! They are coming in at a handful at a time at the moment and so I am using them in whatever way that I can. Not quite enough to make jam or a pie, but good enough for tasty little treats like these fabulous pancakes that I made for our breakfast yesterday!
I treated myself to a new cookbook the other day. (Shh . . . don't tell Todd!) I fell right in love with it. It is chock full of all sorts of tasty recipes that I can't wait to try. It is a rare thing when you find a cookbook that is filled with one recipe after another that you want to make, but this cookbook does just that! It's fabulous! I can't wait to try making my own yogurt, ricotta cheese, cream cheese and butter! I'm at least going to give it a go.
In the meantime I decided to make the buttermilk pancake recipe from the book, based on the Honey & Vanilla Butter recipe that they give to go along with them alone . . . it sounded significantly delicious!
Oh my . . . was it ever good. I think I will always have a pot of this tasty butter in my fridge because it was sooooo good. We even had it on toast for our supper last night. We just could not get enough of it. Even if you don't make the pancakes . . . you simply MUST make the butter! *slurp*
I added the strawberries to the pancakes myself . . . because I have lots and I am trying to use them so they don't go off . . . and it's strawberry season. It sounded like a fab idea at the time . . .
They were rather scrummy if I don't say so myself. The butter made them even more so. I even crumbled up some meringues in the last few to make . . . dare I say it . . . I must for they were fab . . .
♥♥♥ EATON MESS PANCAKES ♥♥♥
As Lawrence Welk would say . . . wunnerful . . . wunnerful . . .
There's a couple of things you can count on enjoying (or not) every July . . . Wimbledon . . . beautiful strawberries . . . and now . . .
These tasty pancakes!
*Strawberry Buttermilk Pancakes with Honey & Vanilla Butter*
Serves 4
Printable Recipe
In honor of fresh berries and strawberry season. Feel free to substitute other berries for the strawberries. Blueberries, raspberries and even sliced banana works well!
100g self raising flour (14 1/2 TBS)In honor of fresh berries and strawberry season. Feel free to substitute other berries for the strawberries. Blueberries, raspberries and even sliced banana works well!
a handful of fresh strawberries, chopped
Serve hot at the table with the butter. Delicious. Crisp slices of streaky smoked bacon go very well! (It's that sweet and salty thing you know . . . )
I think one of my favourite seasons of the year is Strawberry Season. It has been ever so . . .
As a child I would walk along the railroad tracks which ran along the back edge of our yard and pick the wild strawberries which grew abundantly in little clusters around the black tarred wooden ties . . . summer memories.
Hot sun, pink stained fingers, sweet berries, accompanied with the faint whiff of tar . . .
If I hadn't been a glutton, when I was done I would have the bottom of a plastic margarine tub filled . . .
Just enough for a small bowl of wild berries, dusted with sugar and served with some of the top cream from the milk . . .
Of course the highlight of strawberry season was my mother's strawberry shortcake! Home baked biscuits . . . but not just any biscuits . . . my mother's cream biscuits.
Oh so flaky and buttery. They positively melt in your mouth. Seriously.
These are split and buttered with sweet unsalted butter. Why not?
In for a penny in for a pound, but that is not all . . . no, that is not all . . .
Next comes a layer of sliced, crushed and sweetened summer berries, ladled over those crisp, flaky and buttery biscuits . . . and yes . . .
Then comes even more delectability . . . softly whipped cream, sweetened or not as you prefer. Or really go whole hot and use clotted cream . . . and why not?
It's summertime after all!! And the strawberries are ripe and calling your name!
It only happens for a few short weeks. Indulge yourself. I promise not to tell . . . it can be our little secret . . . pinkie swear.
*Mom's Strawberry Shortcake*
Makes 6 to 8 servingsThis is a must during Strawberry Season. It has ever been so since my very earliest memory. Crisp cream biscuits filled with softly whipped cream and fresh berries.
coarse sugar to dust
caster sugar to taste (fine fruit sugar)
softened unsalted butter
1 1/2 cups heavy cream
Make the biscuits early in the day. Preheat the oven to 220*C/425*F/ gas mark 7. Have ready a paper lined baking sheet.
Whisk
the flour, salt, baking powder, and sugar together in a bowl. Start
slowly pouring in the cream, adding only 1 cup at first, stirring
constantly. Gather the dough together; when it holds together and feels
tender, it is ready to knead.
If the dough appears to be too shaggy
and the pieces are dry and wanting to fall away, then slowly add enough
additional cream until you have a dough that holds together. Tip out
onto a floured board and knead the dough for 1 minute. Gently pat the
dough into a square which is half an inch thick throughout. Cut into 12
squares.
Dip the squares into the melted butter,
coating all sides and place them onto the prepared baking sheet.
Sprinkle with coarse sugar. Bake for 15 minutes until they are
golden. Remove from the oven and set aside to cool completely.
Slice
the berries, reserving a few to decorate the tops of the shortcakes, if
desired. Add sugar to taste. Split the biscuits, placing the bottom
halves into each of 6 to 8 cut glass dessert bowls. Spread with
softened butter. Top each with a generous spoonful of berries, a dollop
of cream and the top halves of the biscuits.
Serve immediately and pass more cream at the table. Note - if you have it by all means use clotted cream instead of whipped cream for the finished dessert. It's turns something which is already fabulous into something which is pure bliss! Mom would approve.
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