Fruit Archives - Page 13 of 15 - All That I'm Eating

Greengage and Almond Ice Cream

August 30, 2012 By All That I'm Eating 18 Comments

When I planted my goldengage tree it was more out of curiosity and fascination than potential fruit volume. The fruit that I cannot get elsewhere or the rarer varieites are those that I chose to plant. My goldengage is in its second year and it produced seven fruits. I picked the two ripest and quartered them to share so that we could all enjoy a slice of this evasive plum. It was the most honeyed and nectarous of all the plums I had ever had. My quince is in its third year and has thus far given me nothing. Both trees have given me a wonderful blossom but with the weather and what not this hasn’t been my year. Perhaps I am a little strange but I like to think my trees have personalities. The old apple tree is always top of the class; plenty of fruit but none that is particularly flavoursome. The apples are meant for pies and crumbles not really for eating. My goldengage seems to be the one that always tries really hard but makes a few mistakes. The quince seems to be a stubborn brute but you just know that when it does fruit there’ll be more than I know what to do with.

I am very fortunate that my local greengrocer shares my passion for the slightly unusual. They can’t go too far into the bizarre for fear of scaring away all their customers but they do try to get quinces, medlars, mulberries and the like. The lady who runs the shop is almost more enthusiastic than me about greengages. She has tried to get the golden but they are rarer than anything. I will happily settle for green if golden isn’t around. And for the perfect summer dessert my Greengage and Almond Ice Cream is just the ticket. read more

Alternative Blueberry Muffins

August 27, 2012 By All That I'm Eating 19 Comments

I’m not sure what has happened. I have turned from overindulging at dinner to starting the day on luxurious breakfasts. I’ve gone from pies to porridge. I suppose that this is the time of year where it’s nice to be able to (even if only sometimes) sit outside and enjoy that first meal of the day. There are plenty of glorious contenders to do this with: Eggs Benedict, a full English, pancakes with maple syrup and simple, but wonderful, toast with butter and jam. Now, I can also add these alternative blueberry muffins into the mix.

I don’t know about you but I have certainly started the day on a blueberry muffin if I’m out and about and in a rush. Muffins seem to have taken over coffee shops and bakers, I can’t remember the last time I went somewhere where a muffin wasn’t an option. Usually purchased in a cellophane wrapper and inevitably disappointing I wanted to make my own blueberry muffins. Not the cake type muffin though. The unrivalled blueberry flavour was essential but with something crunchy; a breakfast to take your time over. I made an easy blueberry sauce for these however it would also be worth having a go at making some blueberry jam. read more

Redcurrant and White Chocolate Muffins (or Cupcakes)

August 18, 2012 By All That I'm Eating 22 Comments

Redcurrant and White Chocolate Muffins - on plate

I was terribly excited about making muffins. If you had asked me how much I was looking forward to making muffins I would have responded so enthusiastically that you might have thought you’d asked me the wrong question. The reason for my eagerness was twofold; firstly I had never made muffins before and secondly I had some succulent redcurrants at my disposal.

It was all going so well until I realised I had no muffin cases. Not to worry though as I had cupcake cases coming out of my ears. I was under the impression that the two weren’t too dissimilar but the sides of the cupcake cases would not come up high enough in the muffin tin. I could have gone out to get some muffin cases but frankly I couldn’t be bothered and I wanted to sink my teeth into freshly baked cake as soon as possible. Fortunately I had some silicone cases I could use.

You will need:
1 punnet redcurrants
50g white chocolate
2 eggs, beaten
75g caster sugar
225ml milk
100g butter, melted
275g self raising flour
(muffin cases) read more

Blackcurrant and Pistachio Fool

August 10, 2012 By All That I'm Eating 17 Comments

I think we are very lucky to have seasons in this country. Each season brings with it an anticipation of some new food; asparagus, tomatoes, pumpkins or sprouts. The weather is something that we can all comment on and moan about. One of the wonderful things about a British summer is the berry season. I don’t count it as summer unless I have had at least one of every berry available. This year I haven’t been lucky enough to ascertain a gooseberry yet but I’m doing pretty well as far as other berries go. As each berry has its own characteristics and flavour it’s hard to choose a favourite. I suppose my favourite is whichever berry is at its ripest and best at that particular time. Blackcurrants have a wonderful flavour and most of us would probably have first had it in Ribena or Robinsons squash. That’s certainly how I remember my first taste of blackcurrant. If you don’t mind puckering your lips and straining your expression then fresh blackcurrants can be enjoyed as they are without any interference. I tend to steer clear of looking positively alarming to others and so I mellow their sourness in various ways. You will need: 1 large handful blackcurrants 1-2 tbsp caster sugar 250ml double cream 1-2tbsp icing sugar 1 small handful of pistachios, chopped

Perhaps I am odd, ‘quirky’ is probably a little more polite, but I like nothing more than pinching the dead flower and stem off of each and every blackcurrant. Even more so if I can do it outside and sit in the sunshine at the same time. Either way this laborious task needs to be undertaken in order to avoid unwanted textures in the finished fool.

When the blackcurrants are prepared put them into a pan with a sprinkling of water and the caster sugar. Cook the blackcurrants on a medium heat until they burst and release their juices then carry on cooking until most of the moisture has gone. If you leave too much moisture in then your fool will be more like a soup. Leave the blackcurrants to cool. Whip up the cream and icing sugar until you have firm peaks and then gently fold the blackcurrants in. Top the fool with a few pistachios. This would look lovely presented in a big bowl; the billowing contours just waiting to be broken with a spoon.

For a pudding that takes around 15 minutes to make (not including the topping and tailing of course) I don’t think it gets much better. The blackcurrants flavour the whole dessert and their acidity is slightly mellowed with the sugar and complemented by the cream. The pistachios add a lovely crunchy texture. I do like to leave my blackcurrants slightly acidic, because I think that’s the point of a fool, but not so acidic that I am left with a face that looks like it’s been chewing lemons all day. read more

Blackcurrant Pancakes

July 30, 2012 By All That I'm Eating 32 Comments

Apparently you should breakfast like a King. Despite not having continuous supply of quail’s eggs, truffle bread and gold leaf (I imagine that’s what they have to start the day) my weekday breakfasts are never very exciting. It doesn’t help that I don’t give myself enough time in the mornings to make anything exceptional but at the weekends I try to make a little more effort.

Sunday arrived and brought with it a craving for pancakes. I had bought some blackcurrants at the market; as one of my favourite berries they are irresistible to me. I’m not sure what it is about them, perhaps their distinct flavour, that makes me love them so much. It would have been rude not to include some for breakfast.

You will need (for about 16 pancakes):
200g self raising flour
1 1/2 tsp baking powder
40g sugar
1 egg (beaten)
20g melted butter
275ml milk
150g blackcurrants (topped and tailed) read more

English Heritage Cherry Tart

July 25, 2012 By All That I'm Eating 32 Comments

Once, a very long time ago, I ate a whole bowl of cherries. Not particularly interesting until you find out that not only did I eat the cherries but I ate every single one of the stones too. When you are five years old and take everything your father says as gospel you can imagine the panic, and intrigue, when you’re told that a cherry tree will start to grow in your stomach. It is now some years later and I’m still waiting. Recently I was very lucky to get my hands on some English heritage cherries so I set about baking a heritage cherry tart.

My cherry eating strategy has changed now. They are one of my favourite fruits but these days the stones end up in my garden; again, still waiting. My fascination with cherries hasn’t diminished either; a flavour like no other, thin skins and awkward to cook with, when they are in season I can’t get enough of them.

Ingredients

You will need (for one tart):

450g cherries
Sweet shortcrust pastry (100g cold butter, 200g plain flour, 30g caster sugar, 1 egg beaten)
Cream filling (150ml double cream, 2 egg yolks, 50g sugar)
1 egg, beaten

First of all make the pastry. Rub the butter into the flour until you have a breadcrumb texture. Add the sugar, lightly mix it in and then bring the pastry together with the egg. If you find the pastry is a little dry you can add drops of cold water until it comes together. Chill the pastry in the fridge for half an hour. If you find pastry intimidating, see my pastry guide for do’s and don’ts. read more

Rhubarb and Hazelnut Shortbread Crumble

July 15, 2012 By All That I'm Eating 33 Comments

There are times in life where a great slice of cake is just what you need. A bad day at work, it’s been raining and you’ve left the washing out or unexpected expenditure all seems insignificant, smaller somehow, when you’re eating sponge and jam. These problems can even disappear completely if it’s a cake fresh from the oven. There are those other times though. When cake just can’t cut the mustard and it’s the bite of a biscuit that you need.

I had this need, this craving for a properly good biscuit. Nothing disastrous, or even slightly unusual, had occurred but sometimes you don’t need an excuse. I had a fridge load of rhubarb that needed a good home. Rhubarb is always very happy under a crumble topping but a crumble wasn’t going to help my desire for a biscuit. I devised a cunning ensemble where biscuit and crumble would meet.

You will need:
400g plain flour
100g sugar and a little extra
300g butter, at room temperature
2 tbsp chopped, toasted hazelnuts
6 small sticks of rhubarb read more

Raspberries, Elderflower Cream and leftover Elderflower Shortbread

July 1, 2012 By All That I'm Eating 34 Comments

So you’re in the kitchen feeling a bit peckish and you spot the biscuit tin. My biscuit tin had previously been looking after some elderflower and white chocolate shortbread but was there any left? Yes. Yes there was some left, but just one piece. Should I eat it myself and snub all knowledge of its existence?

Unfortunately as I was plotting how to cover my tracks my other half walked in to the kitchen with a similarly devilish plan. I think for a moment we both considered lunging for the tin and throwing all sense of caution out of the window. I’m glad this didn’t happen as one or more of us would probably have ended up with crumbs in our eyes and shards of shortbread embedded in our forearms. read more

Victoria Sponge with Balsamic Strawberry Jam

June 8, 2012 By All That I'm Eating 28 Comments

I love a good cake and they don’t get much better than a classic Victoria sponge. It’s got all you need in a cake; light, sweet, buttery sponge with fruity, slightly sharp jam sticking it all together. It is debated which jam is the best; strawberry, raspberry or even blackcurrant. Strawberry would always win for me and when I saw a lonely punnet of English strawberries at the greengrocer’s I had to buy it. After debating what to make with my edible purchase I set about putting a twist on this traditional cake.

It goes without saying that your sponge must be magnificent but I think the jam is just as important as both the literal and metaphorical glue that holds this cake together. As much as I like the fruitiness and sweetness of strawberry jam I enjoy the faint acidity that comes with it. To increase the tang in my jam I wanted to incorporate some balsamic vinegar.

You will need:
3 eggs, beaten
Butter, at room temperature
Sugar
Self raising flour
Vanilla extract
1 punnet of ripe strawberries
3 tbsp balsamic vinegar
Strawberry jam read more

Rhubarb and Elderflower Crumble

June 4, 2012 By All That I'm Eating 26 Comments

Elderflower has been an ever present flavour throughout my life. When I was younger it was always such a treat when we had a bottle of elderflower cordial or pressé in the fridge. I would relish the flavour trying to make it last as long as possible. I remember making ice lollies in the summer; orange juice, blackcurrant squash or lemonade but it was always the extraordinary elderflower lollies that got eaten first. Elderflower seemed rare, elusive and exclusive.

Last year on a foraging trip I found some elderberries which meant only one thing: a few more months and I could finally pick fresh elderflowers. I had been waiting to pick some for as long as I can remember and that time has now come. Off I went with my basket on my bicycle to sniff out these delicate flowers.
Every patch of cow parsley set the heart racing, it does look very similar. There was much cycling, stopping, sniffing and looking and finally I found some, not quite where I remember it, proudly bursting forth in flurries of white. After carefully sidestepping the nettles, running away from bees and avoiding the inhalation of small insects I picked three nice blooms. read more