IN SEASON : JULY - SEPTEMBER
PARTNER WITH : THYME, MASCARPONE, LEMON, BAY LEAF, ROSEMARY, APPLE, PEACH, BERRIES, GOATS CHEESE, MINT, VANILLA, STAR ANISE
L to R : Blackberry picking, Lemon & Olive Oil Cake, Pizza, Friands, Cordial, Blondies, Pavlova
TRIED & TESTED
BLACKBERRY & ROSEMARY CORDIAL
Simmer 900g of blackberries with 500ml of water in a saucepan over a low heat for approximately 5. Use a masher or the back of a spoon to extract all of the juice. Pour the liquid through a sieve back into the pan. Add 300g of granulated sugar and 10g citric acid* and simmer for 5-10 minutes until all of the sugar is dissolved. Pour into sterilised bottles*, add a sprig of rosemary* to each bottle and seal. This recipe makes around 1.2L of cordial. Mix into sparkling water, plain kombucha or cocktails.
* Use the juice of 1 lemon if you don't have citric acid. Citric acid can be purchased online or in pharmacies.
* To sterilise your bottles, put them through a dishwasher cycle or wash in hot soapy water, rinse and pop them in the oven for 15-20 mins at 150C
* Try this recipe with a sprig of thyme or a couple of star anise
BLACKBERRY FRIANDS - ADAPTED FROM SWEET (COOKBOOK FROM OTTOLENGHI & HELEN GOH)
I followed the recipe but added bay leaves instead of the star anise
BLACKBERRY PIZZA - INSPIRED BY AN INSTAGRAM POST FROM ROSIE BIRKETT (@ROSIEFOODIE)
I made a half white / half wholemeal pizza base and added goats cheese, sautéed kale, caramelised onions and fresh blackberries
BLACKBERRY, LEMON & OLIVE OIL CAKE - AN EK BAKERY SEASONAL SPECIAL
BLACKBERRY, HAZELNUT & WHITE CHOCOLATE BLONDIES
White chocolate and muscovado sugar blondies with fresh blackberries, toasted hazelnuts and white chocolate chunks
PAVLOVA WITH MASCARPONE AND LATE SUMMER FRUITS
Use a classic meringue recipe - around 50g sugar per egg white. Using an electric whisk or stand mixer, whisk the egg whites* until they form soft peaks then slowly add in the sugar by the spoonful until you have a thick glossy mixture. Spoon this onto a baking tray lined with greaseproof paper - bake for 1-2 hours at 120C (depending on the size of your meringue) until a solid crust is formed on the outside and the meringue comes off the paper when lifted gently. Leave to cool in the oven with the oven door open. Once cool, top with whipped double cream or I like to use mascarpone with whipped double cream mixed in. Top with fruit.
*Waste not want not - use your leftover yolks to make a fruit curd - lemon curd works well or stay on theme and try a blackberry curd. I like this recipe from Ruby Tandoh
SCONES WITH CLOTTED CREAM & FRESH BLACKBERRIES
Here's a classic Delia recipe for buttermilk scones - top with clotted cream and fresh blackberries. Don't forget the pot of tea
MORE IDEAS :
CINNAMON CAKE WITH BLACKBERRIES FROM DAN LEPARD, SHORT & SWEET COOKBOOK