Blackberry and Apple Crumble
Is the Soggy crumble thing of the past? The modern trend for deconstructing traditional dishes insists on separately cooking the fruit and topping before pairing. The result, a crumble par excellence; succulent fruit sweetened to perfection, bathing in its own syrup and topped with golden, buttery crumble. Continue reading
Early September and an abundance of wild blackberries in the hedgerows and garden fruits dropping from the plum, greengage and apple trees.
In an idle moment last week thumbing through my Instagram feed BBC Good Food’s post, a gorgeous picture of Viennese whirls, caught my attention. These soft buttery biscuits just happen to be my favourite. Not because I particularly love biscuits, in fact I am quite happy to pass them by, but because I have memories of making a very similar mix from a recipe in Katie Stewarts classic cook 1960’s cookbook, ‘Cooking Better All The Time’. I still have my mum’s copy – the one that as a little girl I would spend happy, mouth-watering hours gazing at the beautiful pictures, and often making some of the more simple recipes. The Viennese shortcakes page still bears the sticky marks of little fingers. The recipe was easy for young arms because the high butter content makes for a soft dough that is easy to stir. The suggested piping of the mix could be avoided by simply dolloping it into the cupcake papers in spoonful’s. But the best bit as far as I was concerned ,was scooping out a teaspoon full of the creamy sweet dough so that each cake had an indentation deep enough to hold a teaspoonful of strawberry jam. It wasn’t the jam that was the best bit – it was because as far as I was, and still am concerned, raw cake mix is the best of the best of cooks perks! Continue reading
Too hot to cook and a bank holiday looming – then these lovely fruity fresh recipes are just the thing to give everyone a cool treat. The white chocolate and orange ice-cream is great for entertaining – serve with fresh summer berries and cream or a chocolatey sauce. The raspberry iced cream and the strawberry slush couldn’t be more simple – full of natural goodness and very little added sugar they are a lovely treat for young and old alike. Continue reading