A Feast of Blackberries - The Great British Blackberry Recipe Round Up
A huge thank you to all the lovely cooks, bakers and bloggers who joined The Great British Blackberry Recipe Round Up. There are so many delicious recipes and they are really varied, everything from Spiced Blackberry Pulled Pork to Blackberry Lollipops and of course cakes, desserts and preserves. Don't take my word for it, here they all are below:
1.
Blackberry Frozen Yogurt and Granola Breakfast Pops - Elizabeth's Kitchen Diary
2.
Blackberry and Clotted Cream Ripple - Sudden Lunch
3.
Blackberry and Apple Swirl Buns - Mint Custard
4.
Blackberry Gin - Mint Custard
5.
Blackberry Pear Crisp - A Palatable Pastime
6.
Wild Blackberry Jam - I'd much rather bake than
7.
Bramble Blackwells - Foodie Quine
8.
Spiced Blackberry Jam - Farmersgirl Kitchen
9.
Peach and Blackberry Galette with Lavender and Thyme Honey - A Girl and her Home
10.
Blackberry and Oat Muffins - Rough Measures
11.
Blackberry and Lemon Bake - Food Jam
12.
Blackforest Chocolate Brownies - Sew White
13.
Summer Burst Berry Cake - Belleau Kitchen
14.
Simple Seasonal Blackberry Cake - Lancashire Food
15.
Autumnal Blackberry and Lavender Cobbler - Lancashire Food
16.
Blackberries and Rose Geranium Crumble - Lancashire Food
17.
Bramble and Vanilla Cordial - Farmersgirl Kitchen
18.
Baked Nectarines and Blackberry Surprise - The Peachicks Bakery
19.
Summer Fruit Traybake - Sew White
20.
Blackberry and Hazelnut Polenta Cake - Mainly Baking
21.
Blackberry Lollipops - The Hedgecombers
22.
Apple and Blackberry Chia Seed Preserve - Nutricious Deliciousness
23.
Blackberry and Apple Pie - Chez Maximka
24.
Spiced Blackberry Pulled Pork - De Tout Coeur Limousin
25.
Double Blackberry Chocolate Gallette - Tin and Thyme
26.
Blackberry, Garlic and Bay - De Tout Coeur Limousin
27.
Blackberry and Apple Geranium Swirl -Lancashire Food
28.
Self-Saucing Blackberry and Apple Pudding - Tales from the Kitchen Shed
29.
Blackberry and Apple Cupcakes - Tin and Thyme
30.
Blackberry, Lemon and White Chocolate Scones - Baking Queen 74
31.
Blackberry and White Chocolate Cheesecake Cups - The Veg Space
32.
Blackberry and Hazelnut Flapjacks - Chardonnay and Samphire
33.
Blackberry and Apple Cake - Eco-Gites of Lenault
34.
Blackberry Fairy Cake Buns (Muffins) - Lavender and Lovage
35.
Blackberry, Elderberry and Damson Jelly - JibberJabber UK
I hope this inspires you to make some of these recipes, do let me know if you do.
Labels: Blackberry, Bramble, brownies, cake, cupcakes, dessert, flapjacks, gallette, ice cream, jam, Muffins, Pie, Pulled Pork, Scones, The Great British Blackberry Recipe Round-Up, vinegar
July in Review at Farmersgirl Kitchen
I thought I'd have a look back at what I had posted during July and was surprised by just how many posts I found. Some of the events took place earlier but all have been written and posted in July, here is a little reminder of the food and the fun!
Berrytastic Strawberry and Blueberry Cake;
Peanut Butter, Oat and Chocolate Chip Cookies,
The Slow Cooker Cookbook Giveaway,
Crab Cakes by the Ocean at Pictou Lodge.
Hugh's Honey and Peanut Butter Flapjacks;
At the Royal Highland Show with Quality Meat Scotland (and Chef Jacqueline O'Donnell);
Appleby and Ullswater Staycation:
On My Kitchen Table.
Super Simple Chicken Curry from Dhruv Baker's new book Spice;
Mexican Chicken in the Slow Cooker and
Courgette and Hummus Pizza.
The Slow Cooker Challenge Round Up - Summer Slow CookerLabels: chocolate chip cookie, curry, flapjacks, Hotel Chocolat, iced tea, July, Pizza, Round Up, slow cooker, strawberries, Ullswater
Hugh's Honey and Peanut Butter Flapjacks
There was nothing in the biscuit tin. There was nothing in the cake tin. I wanted something sweet now what did I have in the cupboard that would make a quick and easy sweet treat? I always have oats, dried fruits and a mix of pumpkin and sunflower seeds that we use in our bread, so I went looking for a FLAPJACK recipe and found this one by Hugh Fearnley-Whittingstall in
River Cottage Every Day:
Honey and Peanut Butter Booster Bars
Makes 16
125g unsalted butter
150g soft brown sugar or light muscovado sugar
125g no-sugar-added crunchy peanut butter
75g honey, plus a little more to finish
Finely grated zest of 1 orange
Finely grated zest of 1 lemon
200g porridge oats (not jumbo)
150g dried fruit, such as raisins, sultanas and chopped apricots, prunes or dates, either singly or in combination
150g mixed seeds, such as pumpkin, sunflower, poppy, linseed and sesame
Preheat the oven to 160C/gas mark 3. Grease and line a baking tin, about 20cm square.
Put the butter, sugar, peanut butter, honey and grated citrus zests in a deep saucepan over a very low heat. Leave until melted, stirring from time to time.
Stir the oats, dried fruit and three-quarters of the seeds into the melted butter mixture until thoroughly combined. Spread the mixture out evenly in the baking tin, smoothing the top as you go.
Scatter the remaining seeds over the surface and trickle with a little more honey. Bake for about 30 minutes, until golden in the centre and golden-brown at the edges.
Leave to cool completely in the tin (be patient – it cuts much better when cold), then turn out and cut into squares with a sharp knife. These bars will keep for 5-7 days in an airtight tin.
These bars are really very moreish and you only need a small piece to fill you up. The fruit I used was mainly raisins with some dried cranberries and dried apricots. I used a mixture of smooth, crunchy and three nut peanut butter, because that's what I had in the house. The peanut butter doesn't dominate the taste of the bars and they are the soft and fudgy type of flapjack rather than the crisp, crunchy type.
Labels: apricots, cranberries, dried fruit, flapjacks, honey, Hugh Fearnly-Whittingstall, oats, peanut butter, raisins, Tea Time Treats
California Prune Energy Bars
Sometimes, it's nice to have a plainer sort of cake or bake. I love rich chocolate cake and light fluffy sponge, but there is something really satisfying about a flapjack energy bar full of oats, seeds and, in this case,
California Prunes! And even if you think you don't like prunes, I think you would like these as they are only one of many flavours and add a nice sticky sweetness to the bars.
California Prune Energy Bars (makes 6-8 bars)
225g rolled oats
25g linseed (I didn't have any so used sesame seeds)
25g pumpkin seeds
90g vegetable oil
50g chopped stem ginger
100g runny honey
60g California Prune Puree*
First make the California Prune Puree (makes 275g)
Blend 225g stoned California Prunes with 90ml (6tbsp( water in liquidiser until pureed. Left over puree can be kept in fridge for up to a week, either to make another batch of energy bars or you can blend it into a
California Prune Smoothie
To make the bars:
1. Heat the oils, honey, California Prunes and prune puree in a saucepan until runny.
2. Mix the oats, linseed, pumpkin seeds and giner.
3. Spread in a shallow tray to a depth of 1cm. Bake at 180C for 15 minutes
4. Remove from the oven, allow to cool and cut into 4cm slices.
The real revelation in these bars, is not so much the prunes, but the ginger! It adds a real sharp bite to an otherwise sweet snack. These are pefect adding to a lunch box and very moreish.
I think these would make another great
Sporting Snack for the challenge over at Fabulicious Food
Disclaimer: I was supplied with a small quantity of California Prunes and the recipe for California Prune Energy Bars. Iwas not required to write a positive review and any opinion expressed is my own..
Labels: California Prunes, Fabulicious food, flapjacks, honey, rolled oats, Sporitng Snacks, stem ginger
Flapjacks to die for!
Thing is, my friend was coming for lunch and the trouble with being a food blogger is that people who know about your blog expect very high standards of home cooking and baking! So I had to make something and somehow I was drawn to these.
Of course, being me, things didn't go quite according to plan. When I went to my larder I found that the small tin of condensed milk I had in there, wasn't! It was a tin of dulce de lecce. I did have a huge tin of condensed milk which I bought by mistake when on-line shopping, but I didn't want to open it because I really don't need to have that sitting around waiting to be used up.
So, as previously mentioned, it's five miles to the shops so I just used the Dulce de Lecce, its only boiled up condensed milk anyway, so I figured it would work...and it did! I also used raisins instead of dried cranberries, v. tasty.
The flapjacks are sweet, chewy and absolutely delicious. Cut into small squares as they are very rich. And of course, when my friend arrived, she had brought some chocolate chip cookies that she had made for me! Nice to receive some home baking, thanks!
Thanks too, to Cake, Crumbs and Cooking for pointing me in the direction of this great recipe!Labels: condensed milk, dulce de lecce, flapjacks, raisins, We should Cocoa
and now for something...
...a little bit more healthy! After all that excitement with chocolate (the giveaway will stay at the top of my blog until 20th March when it closes) I thought it would be a good idea to have something around to nibble which, satisfies the need for sweetness but, is still GOOD for YOU.
Can there be such a thing, I hear you ask? Oh yes, and what makes it even better is that you can get all your supplies online from Healthy Supplies whose strapline is No Nonsense Nutrition!
I started by making some flapjacks, I was so impressed by the dried fruit supplied by Healthy Supplies, all organic and probably the best dried cranberries I have tasted, I tried a few as snack, we you have to don't you? The Sour Cherries are a little firmer than the cranberries, a bit like the difference between currants and raisins, so I soaked them for an hour in some orange juice to plump them up a bit. The roasted hazelnuts are also really delicious with a lovely roasted flavour and no fear of burning them (which often happens if I try to roast them myself!).
Infinity Foods Organic Porridge Oats (rolled oats)
Infinity Foods Dessicated Coconut
Infinity Foods Organic Dried Cranberrries
Infinity Foods Organic Roasted Hazelnuts
Biona Dried Sour Cherries
and here is what I made with them:
Cranberry and Sour Cherry Flapjacks (with peanut butter)
110g/ 4oz butter
80g/3oz soft light brown sugar
1 tbsp crunchy peanut butter
80ml/3floz clear honey
250g/9oz rolled porridge oats
80g/3oz dried sour cherries
80g/30z dried cranberries
1 tbsp dessicated coconut
50g/2oz roasted hazelnuts, broken into pieces
1. Preheat the oven to 180C/370F/Gas4
2. Melt the butter, sugar, honey and peanut butter together in a pan over a medium heat.
3. Add the rolled oats, dried fruit, dessicated coconut and hazelnuts and stir well.
4. Pour the flapjack mixture inot a greased 30cm/12in x 20cm/8in square baking tin. Press the mixture into the corners and smooth the top.
5. Place into the oven to bake for 20 minutes, or until golden-brown and bubbling.
6. Remove from the oven and allow to cool. Turn out of the tin and cut into equal-sized squares.
The Flapjacks turned out well, not too sweet with the juicy berries and crunchy hazelnuts adding lots of texture to the bars. I added the peanut butter to help bind the oat mixture together, but if you can't eat peanuts then you could just use another 40g/1oz of butter.
I'll be back soon with some muffins made using pretty much the same ingredients. Remember to check out Healthy Supplies, their ingredients are of the highest quality and the service is friendly and efficient. They also stock a lot of interesting and different ingredients for baking that can be difficult to source.Labels: cherries, cranberries, flapjacks, hazelnuts, Healthy Supplies, honey, peanut butter, porridge oats
