Are you a fan of muffin tops?? You know those lovely bits of baked muffins that rise above the paper case . . . they are all scrummy and a bit crunchy about the edges and yet muffiny at the same time . . . I know you know what I am talking about, and if you are like me, you love them too!!



I just adore muffin tops! In fact, back in Canada I had a muffin tin that only baked muffin tops! I've searched in vain for one over here to no avail. I tried using a yorkshire pudding tin one day but the end results were not quite the same.



I had some bananas I needed to use up today and so I decided to bake some yummy muffins with them. Don't you love muffins and cupcakes . . . they are just like a little cake that is all for you, every scrap of it.



I found this delicious sounding recipe in a cookbook I have entitled Women's Institute Cakes, by Liz Herbert. The WI is a women's organization over here in the UK. You've probably heard of the film Calendar Girls . . . it was a film based on a fund raiser a WI group did over here for a local hospital, by posing for a nude calendar. They were quite the sensation . . . in any case the WI is known for their cakes. It's a great cookbook. Every recipe I have baked out of it so far has turned out ace . . .



Including these scrummy muffins, which give you lots of moreish muffin top, great banana flavour, and a fab toffee bottom. (Yes the toffee sinks, but that only adds to the flavour as it kind of melts into the muffin on the way down.)



They may not be much to look at? But oh oh boy baby, do they ever taste good! If you only make one banana muffin this year, make this one! Nom! Nom! They are truly fantastic! The best banana muffin I have ever eaten, and I've eaten alot of banana muffins through the years! Mmmmmm . . . mighty good indeed!



*Banana Banoffee Muffins*
Makes 10
Printable Recipe

The toffee will sink to the bottom while these are baking, but if anything that makes them even more scrummy as it has time to flavour the cake batter on the way down! Delicious warm or cold.

225g plain flour (2 1/4 cups)
1 1/2 tsp baking powder
1/2 tsp bicarbonate of soda
150g golden caster sugar (3/4 cup)
2 medium ripe bananas, mashed
2 large free range eggs, beaten
4 TBS sour cream
1/2 tsp vanilla extract
3 ounces butter, melted and cooled (6 TBS)
10 tsp Dulce De Leche or Caramel Toffee

Preheat the oven to 190*C/375*F/ gas mark 5. LIne a deep bun tin or muffin tray with 10 paper cases. Set aside.

Sift the flour, baking powder, and soda into a bowl. Whisk in the sugar.

Beat together the banana, eggs, sour cream, vanilla and butter.

Make a well in the centre of the dry ingredients and dump in the wet. Fold together just until amalgamated. Spoon the mixture into the muffin cases. Place a teaspoon of caramel toffee on the centre of each muffin.

Bake for 20 to 25 minutes, until risen, golden and firm to the touch. Transfer to a wire rack to cool.



Baking in The Cottage today, Nutty Wheat Bread!

Leave to cool in the pan for 15 minutes, before tipping out onto a rack and cooling completely.



Note - I've been using those pan liners which are like muffin cups a lot lately. They are so simple to use and nothing sticks as they are silicone coasted. I highly recommend!

Olive Oil World, the Europe-wide promotion of the European Union's Olive Oils, has joined forces with Greek producers to bring it's initiave to the UK.  I recently received a D.O.P. Extra Virgin Olive Oil Tasting pack so that I could do a personal tasting myself.

Olive oil tasting is an art equal in terms and complexity and difficulty with wine tasting.  It requires highly skilled and trained experts and is carried out through a strict and detailed procedure and scoring card created by the International Olive Oil Council.

An Extra Virgin Olive Oil is always superior in terms of quality, containing the following qualities:

Fruitiness -  a sensation of freshly cut olive fruits and leaves when smelling the olive oil.
Spiciness - a peppery sensation at the back of the throat and a slight "Burning" on the throat when tasting olive oil.
A pleasant hint of bitterness -felt at the upper part of the mouth and tongue when tasting olive oil.



There was a booklet contained with the testing kit which explained the proper way to taste olive oil. I was pleasantly surprised and intrigued at how involved it was, and how similar to the procedure for tasting fine wines.

1.  Place about 1/2 an ounce of extra virgin olive oil in a small cup or wine glass.
2.  1st smelling . . .  Slightly heat cup/glass with your hands and then smell, try to detect the fruitiness.   The aroma should be pleasant, reminiscent of freshly mown grass, olive fruits and olive leaves.
3.  Tasting . . . take a piece of bread, preferably white and unflavoured, and dip it inside the olive oil.  Try to detec the slight spiniess and pleasant bitterness in our mouth.  Other flavours may appear as an aftertaste of a great olive oil, try to detect green apple, almond, artichoke or green tomatoes, banana or pineapple, asparagus, avocado.

Note - If you decided to take a small sip instead of dipping bread, please note you must ONLY take into your mouth a minute quantity, not more than about a teaspoon.



I was amazed at the different qualities which came through as I tasted each oil.  I am by no means an expert and it really took me a few tries to get what I thought I should from this, but with perseverence I was able to detect an almost grassy peppery flavour . . . and the scent was very green I thought, very reminiscent of trees and leaves, not at all unpleasant, and I even thought I could taste asparagus, but that could have been my imagination.

I have been using olive oil in my home for a long time firstly because I like it and secondly because of all the positive implications of using olive oil.   Olive oil is rich in various antioxidants which play a positive, biological role in eliminating free radicals the molecules involved in some chronic diseases and ageing, and in extending life expectancy, which has been demonstrated in several epidemiological studies.

Many age-related diseases are influenced by diet, in particular osteoporosis and deteriorated cognitive function.

Olive oil and osteoporosis -  Olive oil appears to have a favourable effect on bone calcification, and bone mineralization is better the more olive oil is consumed.  It helps with calcium absorption, thereby playing an important part during the period of growth and in the prevention of Osteoporisis.

Olive oil and cognitive function -  Olive-oil-rich diets may prevent memory loss in healthy elderly people.  Less possibility of suffering age-related cognitive decline has been observed in a study conducted on elderly people administered diets containing a large amount ofonounsaturated fats, and in particular olive oil.




We have long been told that foods which are high in anti-oxidents are very good for us and are indeed called "super-foods" helping in the prevention of heart disease and high cholesterol.  The high antioxidant content of a Mediterranean diet appears to contribute significantly to it's effect on longevity.   These antioxidants are to be found in frest fruit and vegetables.  Because it is the only oil to be obtained from a fruit, olive oil retains a host of substances, antioxidants and vitamins that give it added nutritional value.

In addition "virgin" olive oil, or olive oil which has not been refined or industrially treated, is particularly rich in these substances and has a strong antioxidant effect, protecting again damage from free radicals and against the formation of cancer.

All in all I think it's pretty safe to say that Olive Oil is really very good for you and I can attest to the fact that it tastes good too. 



*Olive Oil Focaccia*
Makes one 11 by 15 inch pan
(cuts into 10 to 12 pieces)
Printable Recipe

Although I am not a very good bread baker, or at least I don't think I am, this is one bread I can do that always turns out fabulously for me. It's quite like making a pizza dough in a way, which I can handle quite well. I like to strew fresh herbs across the top of mine before baking. I normally use a mixture of garlic, rosemary and parsley. Just be sure to chop them up really fine.

435ml warm water
1/4 ounce of active dry yeast
1 tsp honey
2 TBS olive oil
1 1/2 tsp salt
600g all purpose flour
mixture of chopped fresh herbs for topping (optional)



Put the water, yeast, honey, half of the olive oil and three handfuls of the flour into a large bowl. Mix with an electric mixer until smooth. Cover and leave for 20 to 30 minutes until it is all frothy and foamy on the top. Mix in the rest of the flour and 1 1/2 tsp salt If you have a dough hook, mix it with the dough hook for 4 to 5 minutes. If you don't have a dough hook, then you will have to use your hands. The dough will be quite sticky so just kind of slap it from one side to the other in the bowl, until it is smooth. Cover with a clean tea towel and leave to rise in a warm place for 1 1/2 hours or so.

Lightly grease an 11 by 15 inch baking tray with some vegetable shortening. Punch down the dough to flatten it and then spread it out into the tray, spreading it right out to the edges as evenly as you can. Try not to tear the dough. It may take a bit of perseverence to keep it spread, but eventually it will stay in place. Cover again and let rise for another 45 minutes.

Pre-heat your oven to 220*C/450*F. Mix the remaining olive oil with 1/2 cup hot water and 1 tsp salt. Stir until the salt dissolves. Make dimples in the top of the bread all over it's surface with your fingertips. Brush well with the saltwater mixture. Sprinkle with the herbs, if using.

Bake in the heated oven for 20 to 30 minutes, until the bread is golden brown and a bit crusty here and there. It should sound hollow on the bottom when tapped. Remove from the oven and cool a bit before cutting or tearing into pieces. We like this best warm, but it is also good served at room temperature or split and filled with meat and cheese.



*Warm Potato Salad with a Green Olive Dressing*
Serves 6
Printable Recipe

A delicious warm potato salad with a tangy dressing. Moreishly good!

3 1/2 pounds of salad potatoes, scrubbed, but not peeled (Nicola, Pink Fir, Charlotte,
you want a waxy potato, small in size)
70g pack of pitted green olives with herbs and garlic (about 1/2 cup), finely chopped
2 tsp of pickled capers, drained and finely chopped
the finely grated zest of one lemon
the juice of one lemon
2 spring onions, finely chopped
a small handful of flat leaf parsley, finely chopped
125ml of extra virgin olive oil (1/2 cup)
sea salt and freshly ground black pepper to taste





Place the potatoes into a large saucepan and cover with lightly salted water. Bring to the boil and then cook until just tender, about 15 minutes. (The tip of a sharp knife should slice in and out easily.) Drain and cool slightly.

Place the olives, capers and spring onions in a bowl. Stir in the lemon zest, parsley, lemon juice and olive oil. Beat with a fork to combine.

Cut the potatoes in half lengthwise and then gently toss in the dressing while they are still warm. Season to taste with salt and pepper and serve.



*Herb and Lemon Roasted Chicken Breasts*
Serves 4
Printable Recipe

This is a delicious way of preparing chicken breasts which keeps them moist and very flavourful. I like to buy whole chickens and cut them up myself. Plan ahead as the chicken needs to marinate for about an hour before cooking.

4 bone in chicken breasts, skin on (you can do this yourself, or ask your butcher to do it for you)
2 fluid ounces of extra virgin olive oil
the finely grated zest of two unwaxed lemons (cut the remainder of the lemons into thin slices and set aside)
4 cloves of garlic, peeled and minced
4 sprigs of fresh thyme
2 fresh rosemary sprigs
4 TBS finely chopped fresh chives
4 TBS finely chopped fresh flat leaf parsley
4 TBS finely chopped fresh tarragon
sea salt and freshly ground black pepper



Mix together the olive oil, lemon zest and minced garlic. Remove the leaves from the thyme and rosemary and mince. Stir them into the olive oil along with the chives, parsley and tarragon. Mix all very well together. Lift the skin from the chicken breasts and rub half of the herbe mixture underneath and replace the skin over top. Rub the remainder of the herb mixture over all of the chicken. Lay each breast in a flat plastic container, placing each one on top of two lemon slices. Lay another two lemon slices on top of each breast. Cover and chill for about an hour.

Preheat the oven to 200*C/400*F/ gas mark 5. Have ready a shallow baking dish. Place the chicken breasts into the dish, keeping the lemon slices on the bottom of each breast and the slices on top of each breast. Sprinkle with some sea salt and freshly ground black pepper.

Roast in the heated oven for about 25 to 30 minutes, or until the chicken breasts are cooked through, with the juices running clear and the skin is golden brown. Remove from the oven and allow to rest for about 5 minutes before serving. These go very well with oven roasted potato wedges and purple sprouting broccoli. I sometimes roast the potato wedges in the pan with the chicken, which gives them a fabulous flavour as well. Delicious!



*Grilled Bread Salad with Basil and Cherry Tomatoes*
Serves 8
Printable Recipe

Toasty  bread, tossed together with cherry tomatoes, basil, and mini mozarella  cheeses in a red wine vinegar and olive oil dressing.  So delicious!

1 medium ciabatta loaf, sliced lengthwise into
1 inch thick slices (about 1/2 pound)
4 ounces extra virgin olive oil (1/2 cup), plus
extra for oiling the grill pan
fine sea salt
1 fat clove of garlic, peeled and halved
1 pint of cherry or baby plum tomatoes, halved
(I keep mine on the counter, where they ripen really nicely)
8 spring onions, trimed and thinly sliced (both the white and green parts)
12 large fresh basil leaves, torn into bits
2 ounces good quality red wine vinegar (1/4 cup)
8 ounces fresh mini mozzarella's
Sea salt and freshly ground black pepper



Heat  a heavy grill pan over medium high heat.  Brush with oil.  Lightly  brush the bread on both sides with some of the olive oil, and season  lightly with salt.  Place into the heated grill pan and cook until it  gets nicely browned, and gets some good grill  marks all over.  Turn  over and grill the other side.  Remove from the pan and rub all over on  both sides with the cut side of the garlic.  Discard the garlic when  done. Set the bread aside to cool.

Place the halved tomatoes into  a large shallow bowl along with the spring onion and basil.  Cut or  tear the bread into one inch cubes.  Add to the bowl along with the  tomatoes.  Whisk the remaining oil together with the vinegar.  Sprinkle  over the bread mixture and toss together well.  Let sit for a time at  room temperature before serving.  (Can allow to sit for up to 2 hours)   Just before serving add the mini cheeses and season all with a bit of  sea salt and freshly ground black pepper.

Many thanks to Simon for sending me this tasting kit and affording me the opportunity to learn more about Olive Oil!  I love learning new things!  I do so hope you will try some of these tasting techniques out on some of your favourite olive oils.  It's quite a fascinating exercise!

 Its Father's Day this Sunday and I thought it would be fun this morning to share with you some of the things I wish I could cook for my dad.  Unfortunately he is all the way over in Canada, so it will have to be just a wish list.  I suppose I could cook some of them for Todd, even though he's not my dad.  He probably wouldn't complain too  much!  Here are my choices and I hope you will give some of them a go yourself as well!  The "Dads" in your life are sure to appreciate them!

 Do you like sandwiches?   My Aunt Freda loved sandwiches and so do I. They are one of my many weaknesses!  I was really excited to receive this latest cookbook for review . . .  "Build Your Own Sandwich," by Vicki Smallwood.

Have you ever wanted to take your sandwich making to a new and higher level???  My answer is a resounding YES!  Build Your Own Sandwich promises to help you do just that!

(some lovely flowers which arrived today from the Eblex people.  Thanks!)

I had something new to show you here today . . . but it's one of the last things I ate before I got really sick and I'm afraid that I can't stomach showing it to you!  Tis true . . . I can't bear to look at the photos without feeling ill all over again.  Funny how that goes . . .

So anyways, I thought I would share with you a few things that I can stomach showing to you.   I'm sure that you will be able to find something amongst this bunch to titillate your taste buds, or I'm not doing my job right!

These are things which for one reason or another didn't make the cut.  Usually because I didn't have enough tasty looking usable photos.  I am rather finicky about my photos.  I want everything to look decadently delicious!   In any case, hang onto your hats coz here we go!  They're all delicious and sound recipes, even if the photos are not the greatest.



 *Raspberry Lemon Bars*
Makes 15 squares  
Printable Recipe

These delicious squares combine a buttery shortbread crust and a tangy lemon curd topping, all sandwiched together with sweet and fruity strawberry jam. A batch of these baked in mid-winter is a sweet and satisfying reminder of warm summer days.

2 cups plus 3 TBS plain flour
1/3 cup icing sugar, plus extra for dusting
¼ tsp salt
8 ounces chilled butter, cut into small pieces
1 ¼ cups caster sugar
½ tsp baking powder
3 large eggs
1/3 cup fresh lemon juice
2 tsp grated lemon zest (I use un-waxed lemons,
if you aren’t using these wash your lemons
well in warm soapy water)
¾ cup good quality strawberry preserves (you can also use raspberry)

Pre-heat the oven to 180*C/350*F. Grease and flour an 11 X 7 inch baking pan. I then line it with greaseproof paper lengthwise, leaving a one inch overhang either end so that I can lift the squares out after baking for ease in cutting into squares.

Stir together 2 cups of the flour, 1/3 cups of the icing sugar and salt. Rub in the cold butter until the mixture resembles coarse crumbs. Press into the prepared baking pan evenly and bake for about 16 minutes until just firm.

Stir together the sugar, 3 TBS flour, and baking powder in a bowl. Stir in the eggs, lemon zest and lemon juice, mixing well.

Remove the pan from the oven and spread with the strawberry jam evenly. Pour the lemon mixture over top and return the pan to the oven. Bake for another 25 to 30 minutes until set. Remove from the oven. Let cool in the pan before removing and cutting into squares. Lightly dust with more icing sugar before serving.    

The strawberries are coming fast and furious now and we are trying to get our fill of them while they last.  It is a race to see who gets them first . . . the garden slugs or us.  Most of the time we win.   I thought it would be fun this morning to showcase some of my favourite strawberry recipes, the ones which we enjoy year after year without fail.   My tried and true berry recipes.  Enjoy!




Did you know that berries, especially strawberries have a special affinity for Balsamic Vinegar?  They do and this is the perfect way to highlight that beautiful marriage.



*Strawberries With Balsamic Vinegar*
Serves 4
Printable Recipe

If you are looking for a dessert that is fresh, easy and delicious, then look no further. This tasty dish fills the bill on all counts!

750g of ripe small strawberries
60g of caster sugar (superfine sugar)
2 TBS good quality balsamic vinegar
125g of mascarpone cheese



Wipe the strawberries clean with a damp cloth, and then carefully hull them. If your berries are somewhat on the larger side, cut them in halves or quarters. Place them all into a glass bowl. Sprinkle the caster sugar on top and toss them gently to coat. Let sit, covered loosely with a cloth, for 2 hours to macerate. After 2 hours, drizzle the balsamic vinegar over top. Toss gently again, then refrigerate for 30 minutes.

Spoon the berries into 4 glass dishes. Drizzle each with some of the syrup left in the bowl. Spoon a dollop of mascarpone cheese on top of each and serve.



This is a delicious bread that I make at least once every strawberry season.  It's not a great keeper, and needs to be eaten up within a day or so, but that's never been a problem around here.  I usually send half of it to my good friend Doreen and we enjoy the other half ourselves.  If you have a family it will be inhaled in no time at all.  Great for elevensies, and for any time really.  Note, it also freezes well, so you can also freeze what you don't eat for a later date.



*Strawberry Cardamom Bread*
Makes one 9 by 5 by 3 inch loaf
Printable Recipe

A deliciously moist bread stogged full of fresh strawberries and glazed with a tangy lemon glaze.

4 ounces unsalted butter ( 1/2 cup)
150g granulated sugar (3/4 cup)
3 large eggs
1 tsp vanilla extract
280g plain flour, sifted (2 cups)
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp ground cardamom
(remove the seeds from green cardamom pods and grind them
with a pestle and mortar or a coffee grinder if you cannot find it already ground)
175g sour cream (1/2 cup) or plain yoghurt
55g toasted walnuts (1/2 cup), coarsley chopped
300g of fresh strawberries, chopped (1 1/2 cups)

For the glaze:
the juice of 1/2 lemon
enough icing sugar to make a drizzable glaze

Preheat the oven to 180*C/350*F/ gas mark 4. Butter and lightly flour a 9 by 5 by 3 inch loaf. Set aside.

Beat the butter until softened. Add the sugar and continue to beat until light and fluffy. Beat in the eggs one at a time. Stir in the vanilla.

Whisk the flour, baking soda, baking powder, salt and cardamom together. Add to the creamed mixture alternately with the sour cream, beginning and ending with the flour. Mix only to combine. Gently fold in the chopped strawberries and the nuts.

Spoon into the prepared and bake for about 1 hour, or until the bread is golden brown and a toothpick inserted in the centre comes out clean. Let stand in the pan for 10 minutes before removing from the pan to a wire rack to cool.

Whisk together the lemon juice and enough icing sugar to make a drizzle glaze. Drizzle over the cake. Let set.

Serve warm or at room temperature. This bread also freezes very well.



I usually like to make a special breakfast at the weekend and during strawberry season these buttermilk pancakes are a real favourite of ours, especially when I serve them with my special honey and vanilla butter!  The Toddster just loves these and I reckon the Toddster in your life will too!



Serves 4    
100g self raising flour (14 1/2 TBS) 1 tsp baking powder 25g caster sugar (2 TBS) pinch fine sea salt 2 large free range eggs,separated 175ml butter milk (scant 3/4 cup) 40ml whole milk (3 TBS) 45g sweet butter, melted (3 TBS)
For the honey and vanilla butter: 100g butter, soft (scant 1/2 cup) 3 TBS clear acacia honey 1 tsp vanilla bean paste

First make the butter.   Tip all of the ingredients for the butter into a bowl and simply beat together with an electric mixer until pale and creamy.   Spoon into a small bowl and cover.  Chill in the refrigerator for about an hour to firm up.

Sift the flour, baking powder, sugar and salt into a bowl.   Whisk together the egg yolks, buttermilk and milk.   Make a well in the middle of the flour mixture.  Tip in the wet ingredients along with 15g of the butter (1 TBS).  Whisk together until smooth.   Whip the egg whites until they form soft peaks.  Fold these into the pancake batter.

Heat a large non-stick skillet over medium heat.  Brush with some of the remaining melted butter.  Add 3 to 4 large spoonfuls of the batter, spacing them well apart.  Scatter the tops of each with a few slices of berry.  Cook for several minutes, until the surface is covered with bubbles and the bottom side is golden brown.  Flip over and cook for another minute until cooked through and golden brown on the underside as well.  Place onto an ovenproof platter, cover with a clean tea towel and keep warm in a low oven until you have cooked them all.

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 . . . )

Note:  If you really want to be decadent you can add crumbled crisp meringues and then call them Eton Mess Pancakes!



You just have to have strawberry shortcake at least once or twice during the season.  I showed you my mom's the other day, and here today I want to show you another delicious version which uses elderflower and black pepper.  This is fabulously delicious!  You pepper the berries and infuse the cream with elderflower cordial, but don't worry if you can't get the elderflower cordial, you could also use rose water and it would be just as gorgeous!



*Strawberry Shortcakes with Black Pepper and Elderflower Cream*
Serves 4
Printable Recipe

A unique and delicious twist on the traditional dessert, with the addition of snappy black pepper and a delicate elderflower cordial infused cream.

4 large buttermilk biscuits, topped with some demerara sugar before baking
(I use my recipe which you can find here)
1 pound (16 ounces) fresh strawberries
3 TBS caster sugar
freshly ground black pepper to taste

For the cream:
225ml of double or whipping cream (1 cup), well chilled
3 to 4 TBS elderflower cordial
3 TBS caster sugar





Wash the berries and gently dry them. Hull and then slice into a bowl. Stir in the sugar and some freshly ground black pepper to taste. Set aside to macerate for about 15 minutes.

Whisk the cream along with the caster sugar, until it forms soft folds. Gently fold in the elderflower cordial.

Split the buttermilk biscuits and place the bottom half of each onto a dessert plate. Top with one forth of the macerated berries. Divide the elderflower cream between each, placing on top of the berries. Top with the biscuit tops. Serve immediately.

Note: The cream can be whipped ahead of time and kept covered and chilled in the refrigerator. I do not advise preparing the berries too far ahead of time as they will become too soft and release too many of their juices. You don't want to leave them to macerate much longer than 15 minutes for optimum flavour and texture. The biscuits are best made ahead and stored in an airtight container until you are ready to use them. When baking simply brush the tops with some milk and sprinkle with some demerara sugar for a nice look and texture.



Rock Cakes may be one of Harry Potter's favourite teatime treats, but I have news for you.  They are one of our favourites too, especially these fresh Strawberry Shortcake Rock Cakes!  These . . . pardon the pun . . . quite simply ROCK!



*Strawberry Shortcake Rock Cakes*
Makes about 3 dozen
Printable Recipe

Tender, sweet and chock full of sweet strawberries! As with any rock cake, they are best eaten on the day, but will keep in an airtight container for up to one day.

12 ounces fresh strawberries cut into 1/4 inch dice (about 2 cups)
1 tsp fresh lemon juice
9 TBS granulated sugar, divided
8 1/2 ounces plain flour (2 cups)
2 tsp baking powder
1/2 tsp fine seasalt
6 TBS cold butter, cut into small bits
5 1/2 fluid ounces double cream (about 2/3 cup)
demerara sugar for sprinkling

Preheat the oven to 190*C/375*F/ gas mark 5. Line a couple of baking sheets with parchment paper. Set aside.

Stir together the diced berries, lemon juice and 2 TBS of the sugar. Set aside.

Whisk the flour, remaining sugar, baking powder and salt together in a bowl. Drop in the butter and then rub it into the flour mixture with your fingertips, until the mixture resembles coarse crumbs. Stir in the cream just until the dough begins to come together and then fold in the berry mixture until combined.

Drop the dough onto the prepared baking sheets by heaped tablespoons, leaving some space between each one. Sprinkle with some demerara sugar.

Bake for 20 to 25 minutes, until well risen and golden brown. Transfer to a wire rack to cool completely before eating. Your family will love you.

 

A good crumble never goes amiss.  We do love our crumbles and this Strawberry Rhubarb Oat and Walnut Crumble is one of the best, I kid you not!  Lashings of custard or cold ice cream . . . or if you are feeling a bit indulgent, clotted cream are a MUST!

 

*Strawberry, Rhubarb, Oat and Walnut Crumble*
Serves 8 to 12
Printable Recipe

This is worth waiting all year for.  Delicious, delicious, DELICIOUS!

For the Crumble Topping:
3.75 ounces plain flour (3/4 cup)
2 ounces rolled oats (1/2 cup)
3.75 ounces soft light brown sugar (1/2 cup packed)
3 ounces of chopped toasted walnuts ( generous 1/2 cup)
1/2 tsp fine sea salt
2 ounces butter, melted (1/4 cup)

For the filling:
7 ounces granulated sugar (1 cup)
2 TBS cornflour
16 ounces rhubarb, cut into 1 inch pieces (a generous 6 cups)
16 ounces strawberries, cut in half (a generous 6 cups)
1 TBS pure vanilla extract

Pouring cream to serve

Preheat the oven to 190*C/375*F/ gas mark 5.  Butter a large glass baking dish and set aside.

Make the crumble first.  Mix the flour, oats, sugar, salt and walnuts together in a bowl.  Pour the melted butter over top.  Stir and press together to make a few clumps.  Put in the freezer while you make the filling.

Stir together the cornflour and sugar, mixing it together well.  Add the fruit and vanilla.  Toss together gently to coat.  Pour into the prepared baking dish.  Remove the crumble from the freezer and sprinkle over the top.

Bake for 45 minutes, or until the topping is golden brown and the filling is bubbling around the edges.  Cool for about 20 minutes before serving.

Spoon out into bowls to serve and pass the cream!

Note:  This is best eaten on the day.  You can halve the recipe quite successfully if you don't want to make that much.  Chill any leftovers, wrapped in the refrigerator.  They're quite nice eaten for breakfast the morning after.  *blush*    

 

This is a lovely dessert of simple pan roasted berries served warm with a nice dollop of softly whipped honey cream.  Sometimes it's the simple things in life which bring us the most joy, and this certainly is one of those!

 

*Roasted Summer Berries, with Honey Whipped Cream*
Serves 4
Printable Recipe

One of the tastiest of summer treats!

500g of English Strawberries (about 1 pound)
2 TBS butter
4 TBS soft light brown sugar
1/4 tsp ground cardamom

For the Cream:
225ml of double or whipping cream (1 cup)
2 TBS runny honey (I like wildflower or clover)
a few drops of vanilla extract  




Preheat your oven to 190*C/375*F/ gas mark 5. Wash and then gently dry the berries with some paper towelling. Hull them and if they are large, cut in half.

Whip the cream with a wire wisk until it just starts to peak. Stir in the honey and vanilla. Set aside and keep cool.

Melt the butter in an ovenproof skillet. Add the sugar and cardamom and stir to melt the sugar. Once the sugar is melted, turn off the heat and add the berries, tossing them gently to coat them in the mixture. Bang the pan into the oven. Roast for 2 to 3 minutes, give them a stir, and roast for a further 2 minutes. Remove from the oven.

Spoon the roasted berries into serving dishes and top each serving with a dollop of the honey cream. Drizzle any juices over top. Serve immediately.

 

We don't just eat them for desserts either.  You can't beat a delicious salad, especially when it's composed of lovely ripe berries, proscuitto, rocket and mozzarella!  This always goes down a real treat.   The pickled shallot dressing is a winner/winner!    We love THIS fresh and tasty salad!

  

 *Strawberry and Mozzarella Salad*
Serves 4
Printable Recipe

A delicious salad, which is not only simple and quick to make but makes a great  and unsual use of seasonal berries.

2 TBS Apple Balsamic Vinegar
3 TBS extra virgin olive oil
1 tsp caster sugar (fine sugar)
2 shallots, peeled and thinly sliced
Freshly ground black pepper
2 X 80g packs or Italian Proscuitto Crudo (about 8 thin slices)
1 ball of Buffalo Mozzarella Cheese, drained and torn (about 1/4 pound)
250g of strawberries, rinsed, hulled and sliced (1/4 pound)
2 X 50g packs of wild rocket leaves, washed and dried (about 4 cups, arugula)

Whisk the balsamic vinegar, olive oil, sugar and shallots together in a large bowl.  Season well with black pepper.  Set aside.

Divide the proscuitto between 4 chilled salad plates.  Scatter with the mozzarella.  Toss the strawberries and rocket into the bowl with the dressing.  Toss gently to coat.  Divide equally amongst the salad plates, placing it on top of the meat and cheese.  Drizzle any leftover dressing over top .  Serve immediately.

Note - You won't need any salt as the proscuitto is quite salty.  

I hope that I have wet your berry whistle and that strawberries will be on your menu this weekend like they are going to be on ours!