Berried treasure: Recipes with British strawberries and raspberries
MAKE the most of the best of British strawberries and raspberries.
Make the most of the best of British strawberries and raspberries
Raspberry and chocolate granola stack
Serves: 4
Preparation time: 10 minutes plus cooling
Cooking time: 25 minutes
100g (3½oz) rolled oats
200g (7oz) buckwheat groats (whole grain buckwheat)
50g (1¾oz) coconut flakes
50g (1¾oz) coconut oil
1 tsp vanilla extract
3 tbsps raw cacao powder
100g (3½oz) honey
300g (10½oz) fresh raspberries
600ml (1 pint) almond milk
l Preheat the oven to 170°C/ 325°F/gas mark 3
l Mix the oats, buckwheat groats and coconut flakes together.
l Melt the coconut oil in a small saucepan and mix in the vanilla extract, cacao powder and honey together on a low heat until fully melted.
l Pour this over the dry mixture and stir well together.
l Line a large baking tray with baking paper or 2 small trays. Spread out the granola so it is evenly spaced.
l Bake for 20 minutes until golden and crunchy.
l Allow the granola to cool then half-fill each glass with the granola, top with raspberries until it’s ¾ full, pour over the almond milk and enjoy.
Summer berry cheesecake
Serves: 10
Preparation time: 35 minutes plus 4-6 hours or overnight chilling
Cooking time: 8-10 minutes
For the granola base:
25g (1oz) sunflower seeds
50g (2oz) unblanched almonds
100g (3½oz) porridge oats
1 tbsp butter
2 tbsps olive or sunflower oil
2 tbsps runny honey
2 tsps cacao powder
For the cheesecake:
5 gelatine sheets
450g (1lb) strawberries, hulled and halved
8 tbsps water
100g (3½oz) caster sugar
Grated zest and juice of 1 lemon
250g (8¾oz) mascarpone cheese
250g (8¾oz) ricotta cheese
150g (5¼oz) 0% fat-free Greek yoghurt
200ml (7fl oz) double cream
150g (5oz) raspberries
A few extra halved strawberries and raspberries, to decorate
l Preheat the oven to 180°C/ 350°F/gas mark 4. Lightly oil a 22cm/8¾in springform tin.
l Add the sunflower seeds, almonds and porridge oats to a food processor or liquidiser then blitz until finely chopped.
l Add the butter, oil and honey to a small saucepan then warm together. Take off the heat and stir in the oat mixture. Tip into the oiled tin and press into an even layer. Bake for 8-10 minutes until golden brown. Sprinkle with the cacao powder then leave to cool and harden.
l Add the gelatine sheets to a large shallow dish, cover with cold water and soak for about 5 minutes.
l Add the strawberries, 3 tablespoons of water and half of the sugar to a saucepan then simmer for 4-5 minutes until the strawberries are soft. Purée in a food processor or liquidiser until smooth then press through a sieve back into the saucepan. Lift the soaked gelatine sheets out of the water, add to the hot strawberry purée and stir until dissolved.
Pour into a measuring jug and stir in the lemon juice. You should have 450ml (¾ pint) but if you are a little short, mix in some water. Leave to cool.
l Add the remaining sugar and lemon zest to a large mixing bowl. Spoon in the mascarpone, ricotta and yoghurt. Beat together until smooth then gradually whisk in the cream until thick and smooth.
l Whisk in 150ml (¼ pint) of the strawberry purée then gently fold in the raspberries. Spoon into the prepared tin and smooth the top flat. Stir the remaining 5 tablespoons of cold water into the remaining strawberry purée then slowly pour this over the top of the cheesecake to make a thin, even layer.
l Chill the cheesecake for at least 4-6 hours, or preferably overnight, until set. To serve, run a thin wetted knife around the top of the jelly and sides of the cheesecake to loosen. Unclip the tin and transfer it to a serving plate. Smooth the sides of the cheesecake with a knife if needed then decorate the top with the extra strawberries and raspberries. Cut into slices to serve.
Strawberry cloud tarts are mini marvels (right)
Roasted corn and beetroot bowl with a raspberry vinaigrette
Serves: 2
Preparation time: 15 minutes
Cooking time: 25 minutes
1 tbsp avocado oil
½ tsp smoked paprika
Salt and freshly ground pepper
2 corn on the cobs
50g (1¾oz) raspberries
2 tbsps water
Juice of 1 lemon
1 tsp freshly grated ginger
1 tbsp apple cider vinegar
1 tbsp olive oil
1 raw beetroot
100g (3½oz) mixed rocket salad
50g (1¾oz) toasted pumpkin seeds
l Heat a griddle pan to medium.
l Mix the avocado oil, paprika and a pinch each of salt and pepper in a bowl. Brush the spiced oil evenly over both of the cobs of corn. Wrap them in foil and griddle them, rotating every few minutes, for 20 minutes or until cooked. Unwrap the corn, let it cool, then use a knife to cut the corn away from the cob.
l Put the raspberries in a pan with 2 tablespoons of water, the lemon juice, grated ginger, vinegar and olive oil then simmer over a low heat. Mash down the berries to form a purée and put on the side to cool.
l Grate the beetroot into a bowl with the rocket and mix with half the dressing. Sprinkle over the toasted corn and pumpkin seeds then top with the rest of the raspberry vinaigrette.
Strawberry cloud tarts
Makes: 24
Preparation time: 45 minutes plus 30 minutes’ chilling
Cooking time: 15 minutes
For the pastry cases:
175g (6¼oz) plain flour, sifted
40g (1½oz) icing sugar
100g (3½oz) butter, diced
2 egg yolks
For the filling:
4 tbsps strawberry jam
24 small strawberries, hulled
2 egg whites
75g (2¾oz) caster sugar
l First make the pastry. Add the flour, icing sugar and butter to a bowl or food processor then rub in the butter with your fingertips or an electric mixer until it looks like fine crumbs. Add the egg yolks and mix to a smooth dough.
l Wrap in clingfilm and chill for 15 minutes. Roll out thinly on a lightly floured surface, stamp out 6cm (2½in) fluted circles and press into the sections of 2x12-section mini muffin or tart tins. Reroll the trimmings and continue until you have made 24 mini tarts. Chill for 15 minutes.
l Preheat the oven to 190°C/ 375°F/gas mark 5. Line the pastry cases with small squares of non-stick baking paper and baking beans then cook for 8 minutes until the top edges of the pastry are just turning golden. Remove the paper and beans then leave to cool.
l Add a little jam to the base of each tart case then top with a strawberry.
l Whisk the egg whites until you get stiff, moist-looking peaks. Gradually whisk in the caster sugar, 1 teaspoon at a time, then continue to whisk until smooth and glossy. Pipe swirls into the tarts to cover the strawberries completely.
l Bake for 6-8 minutes until the meringue is tinged golden brown. Take out of the oven, leave to cool for 5 minutes then carefully remove from the tin. Serve warm or cold.
Strawberry chia jam and almond muffins
Makes: 12
Preparation time: 20 minutes, plus 15 minutes’ sitting
Cooking time: 20 minutes
For the muffins:
300g (10½oz) ground almonds
A pinch of sea salt
½ tsp baking soda
300ml (10½fl oz) full-fat coconut milk (from a can)
2 organic free-range eggs
4 tbsps honey
1 vanilla pod
For the strawberry chia jam:
200g (7oz) strawberries
2 tbsps honey
1 vanilla pod
3 tbsps chia seeds
l Preheat the oven to 180°C/ 350°F/gas mark 4.
l Mix the almonds, salt and baking soda in a bowl. In another bowl, mix the coconut milk, eggs, honey and seeds of the vanilla pod. Combine and pour the mixture into muffin paper holders, but only fill them ²/³ full as they will rise.
l Bake the muffins for 20 minutes until just cooked through and golden on top.
l Meanwhile, put the strawberries, honey and vanilla pod in a blender then purée until smooth. Pour into a bowl and stir in the chia seeds. Let this sit for 15 minutes, stirring every 5 minutes until it thickens into a jam-like consistency.
l Top the muffins with the jam and enjoy.
For more information and inspiration, visit seasonalberries.co.uk.