Category Archives: Raspberries

Raspberry fridge jam

raspberry fridge jam

So after making courgette, lemon and raspberry cake, I still had lots of raspberries left over, and rather than add to my ever growing hoard of fruit in the freezer, I decided to make some fridge jam. The names comes from the fact that there is less sugar than usual in this (50% instead of 100%) which makes for a very tasty and fruity jam, but with less preservative it doesn’t keep so well, and therefore needs to be kept in the fridge and used up fairly quickly. So it’s one to make on a fairly small scale. I was actually hoping to only fill one jar, but ended up with a jar and a small dish worth as you can see in the picture.

The method couldn’t be easier. If you find it tricky getting normal jam to the right setting point, have a go with this one, because the setting point isn’t important. Mine made for a fairly loose jam, but once it’s been in the fridge for a while, the consistency is just right for spreading onto hot buttered toast.

If I don’t get through it quickly enough, some jam tarts might have to be made. Sigh!

Wash the raspberries briefly, removing any stalks, then measure their total weight. From this you can work out how much sugar you need (half the weight of the fruit). Put the raspberries into a pan and set over a low heat, stir and mash slightly as you stir until they break down a bit (5-10 mins). Add the sugar and keep stirring until it’s fully dissolved. Turn the heat up as high as you can and boil rapidly for 5 minutes, whilst stirring occasionally to stop any sticking.

That’s it – you’re done. Pour into a clean container and keep in the fridge. It should keep for about a week, but maybe longer.

raspberries

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Courgette, lemon and raspberry cake

courgette raspberry cake 3

Yes, the courgettes are still going strong, and yes I’m still making cake with them. These days it’s very rare that I make cake without something from the allotment making its way in there. The raspberries have been amazing again this year. I often feel guilty that they’re so neglected, they have to compete with bindweed winding up their stems, couch grass growing among their roots, and with little support offered, their lanky stems get whipped around in the wind. But yet each autumn they give me a lovely abundance of fruit. They do try and spread themselves around a bit, and have to be reigned in, but apart from that, they’re pretty easy. They welcome a good mulch of compost with some added chicken manure each spring once the stems have been cut back, but they ask for little else. Rain, sunshine and some bees to pollinate the flowers.

So I harvested a large plastic punnet full of raspberries, and when searching for recipes, I found one that also uses courgettes, perfect. I had intended to top the cake with flaked almonds but completely forgot (typically got carried away) so please do so if you have some. The original recipe uses a lemony glaze on top, which would also be lovely. With the rest of my raspberry harvest I decided to make a quick and easy fridge jam. A recipe for this will be coming up next.

This is a UK conversion and slight adaption of a recipe from the blog – I am a Honey Bee.

Ingredients:

  • 250g plain flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 2 eggs
  • 125ml vegetable oil
  • 125g caster sugar
  • 125ml milk
  • juice and zest from 1 lemon
  • 140g grated courgette (excess liquid squeezed out through a clean tea-towel).
  • 140g raspberries
  • optional – flaked almonds

Method:

  1. Preheat the oven to 180ºc. Line a loaf tin with greaseproof or baking paper.
  2. Combine the dry ingredients and put aside.
  3. Beat the eggs, add the oil and sugar and blend until well combined.
  4. Add the milk, lemon juice and zest, mix.
  5. Fold in the courgette.
  6. Then fold in the dry ingredients.
  7. Finally fold in the raspberries. Be careful not to over mix.
  8. Pour into the loaf tin, smooth over to level, scatter over the flaked almonds if using, and bake for 45 minutes, or until a skewer comes out clean.

courgettes for cake courgette raspberry cake 2 courgette raspberry cake 1

Autumn Eton mess

autumn eton mess3

Sorry it’s taken me a while to post any recipes. You’d think with all the harvests at this time of year I’d have recipes flying off my fingers at the keyboard, but I’ve just been so busy. We’ve been eating lots of homegrown produce, but quite simply. Courgettes chopped and added to pasta dishes, sweetcorn eaten straight from the cob or mixed with tuna and mayo for lunch, raspberries stewed down to pour over ice-cream, new potatoes boiled or roasted with garlic, and the first plums of the season, eaten straight from the bowl or chopped into my breakfast granola. Nothing really worthy of a recipe.

I did make a marrow and pecan cake, all prepared to post the recipe for it, but it was a disaster. Paul Hollywood would have given me one his death stares. I think I know where I went wrong, and in true GBBO style, I shall dust myself down, hold my head up high, and try again. After throwing the dud one in the bin. There’s always time to start again – actually no, there really isn’t Nadia!

So, I came across a recipe for autumn Eton mess on my M&S cook app, but decided to adapt it slightly, partly due to not having a ready supply of cinnamon sticks or vanilla pods (I know, I’ve let myself down there) but I also wanted to add some of my autumn fruiting raspberries to the mix. I wasn’t sure whether plums and raspberries would work together, but they worked for me. I think a true Eton mess has more meringue to cream ratio than I’ve done here, so just adjust it to however you like it. I might need to make a few to get these just right, damn!

Ingredients (per serving):

  • 1 regular meringue nest (I used 3 mini). Feel free to make your own, I cheated/efficiently time saved, and bought some.
  • 1 heaped tbsp creme fraiche. Use double cream and whip it into soft peaks if preferred.
  • 2 tbsp natural yoghurt
  • a drizzle of maple syrup (or you could use honey)
  • a sprinkle of ground cinnamon
  • a dash of vanilla extract
  • 2 ripe plums
  • a handful of raspberries
  1. Heat your oven to 190ºc.
  2. Halve your plums and then place them cut side up in a roasting tray. Sprinkle the cinnamon over and give them a drizzle of honey or syrup. Roast in the oven for 5-10 minutes.
  3. In a bowl, fold together the creme fraiche and yoghurt with a dash of vanilla extract, then mix in the meringues, breaking them up as you do so.
  4. When the plums have roasted. Remove from the oven and allow to cool. Chop them into chunks.
  5. Take your finest wine goblet, or any other posh glass receptacle, and layer up the creamy meringue mix with the plums and raspberries, finishing with a few raspberries ontop, and drizzle over any fruit juices or extra syrup.

Perhaps a little decadent for a Friday lunch time, but I won’t tell anyone if you don’t. Apart from the creme fraiche, and the little matter of the sugary meringues (let’s just gloss over those for a mo) they’re basically a layered fruit smoothy. Quite healthy really! Of course you could use all yoghurt and leave out the syrup to make them healthier. And feel free to use whatever fruit you have to hand.

vic plums autumn eton mess1 autumn eton mess2

Chocolate, beetroot and raspberry brownies

brownies1

I’m putting the courgette recipes to one side very briefly (still got more up my sleeve) to bring back the beetroot and use the first autumn raspberry harvest. I guess autumn must be just round the corner then! It was only a small raspberry harvest, a double handful, not worthy of a dessert of their own, but just enough to throw into a chocolate brownie mix that I’d been planning to do anyway.

The combination of beetroot and raspberries give them a lovely deep red colour, sort of like a red velvet cake, but without the need for food colouring. Of course they also keep the brownies moist, and the sweetness of the raspberries counters the earthiness of the beetroot. A good combination.

The recipe is one I’ve used before from River Cottage, I just added the raspberries with the beetroot in the folding stage at the end.

Source: River Cottage

  • 250g unsalted butter, cut into cubes
  • 250g dark chocolate (about 70% cocoa solids), broken into pieces
  • 3 medium eggs
  • 250g caster sugar
  • A pinch of sea salt
  • 150g self-raising flour (wholemeal ideally but white works well too)
  • 250g beetroot, boiled until tender, cooled, peeled and grated
  • a handful or so of fresh or frozen raspberries

Grease a shallow baking tin, approximately 20 x 25cm, and line the base with baking parchment.

Put the butter and chocolate in a heatproof bowl. Set the oven at 180°C/Gas Mark 4 and put the bowl in it for a few minutes until the chocolate and butter start to melt.

Stir, then put back in to the oven for a few more minutes to melt completely. Of course, you could melt them together in the traditional way, over a pan of hot water, but it is a shame not to exploit the warming oven.

Whisk the eggs and sugar together in a large bowl until combined then beat in the melted chocolate and butter until smooth.

Combine the salt with the flour, sift them over the chocolate mixture, then gently fold in with a large metal spoon. Fold in the grated beetroot (and raspberries if using) – be careful not to over-mix or it will make the brownies tough.

Pour the mixture into the prepared tin and smooth the top with a spatula. Bake for 20 – 25 minutes; when the brownies are done, a knife or skewer inserted in the centre should come out with a few moist crumbs clinging to it.

Don’t be tempted to overcook them or they will be dry. Remove the tin from the oven and leave on a wire rack to cool before cutting in to squares.

brownies2

 

beetroot

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