A Cornish girl's food adventures

Tag: berries

Kiwi lime pie

Kiwi lime pie

Hey, can you guys promise me something? Promise me you’ll never buy a key lime pie (unless maybe if you’re actually in the Florida Keys). This recipe makes the most delicious key lime pie and it’s ludicrously quick and easy. On a warm summers day […]

Summer berry sponge

Summer berry sponge

Happy summer solstice everyone! It’s the longest day of the year for those of us in the Northern Hemisphere, which means more hours of daylight (and hopefully sunshine) and as far as I’m concerned that’s cause for celebration. One year (a really, really long time […]

Berry Basil Smoothie

Berry Basil Smoothie

Generally speaking I’m not too fussed about smoothies. I love fruit so eating it never feels like a chore and I also think that eating it rather than drinking it makes me feel more full (and therefore a lot less likely to reach for less healthy treats!)
As a vegetarian I’ve always struggled with my iron levels and I also suffer from endometriosis which means I do get a bit anaemic now and then. So lately I’ve been channelling my inner-Popeye and knocking up these fruity little numbers to try and get a little more iron into my diet without making myself sick of green veg – I love broccoli but I’m really not sure it’s a breakfast food!

Ingredients
makes 2
200g frozen mixed berries
1 tbsp honey/maple syrup
2 tbsp of skyr (or other thick fat-free yoghurt)
huge handful of spinach
8 basil leaves
4 mint leaves
250ml water

Whack everything into a blender/liquidiser and blend the life out of it, obviously. Done!

Cocoa berry gin fizz

Cocoa berry gin fizz

Chocolate, berries and gin. I think that’s all you need to know. Well, I suppose there’s a little more to this cocktail than just that but they’re definitely the most important points. I’m a huge fan of the cocoa bitters from Hotel Chocolat and they […]

Mixed fruit pie

Mixed fruit pie

After so many years away I’d forgotten how erratic the weather during British springtime can be. It actually snowed on my birthday last week. Snow in April. In the (almost) South West of England. Crazy. Admittedly it was quite sleety and only lasted for about […]

Blueberry and black pepper corn muffins

Blueberry and black pepper corn muffins

Sometimes you want to be able to whip up a homemade sweet treat with the minimum amount of fuss. It’s nice to be able to sling a few ingredients into a bowl, give them a quick mix and be munching on the fruits of your (very little) labours 20 minutes later.
Muffins are almost always my favourite way of doing that, it’s so nice to have something freshly baked on the breakfast table but there’s no way that I’m prepared to get up extra early to achieve it!
If the addition of black pepper in these is a step too far for you then feel free to leave it out but I love it with berries, it gives things just a little bit of warmth rather than actual spiciness.

Ingredients
makes 10-12 depending on size
80g flour
70g cornmeal
1 1/2 tsp baking powder
1/2 tsp bicarbonate of soda
big pinch of black pepper
pinch of salt
3 tbsp honey
2 tbsp melted butter
125ml buttermilk
1 egg
couple of handfuls of blueberries

Pre-heat your oven to 220°c and line a muffin tin with paper cases.
Sift together the flour and raising agents before whisking in the cornmeal, salt and pepper. Using a separate bowl or jug beat together the melted butter, egg, buttermilk and honey (it helps if you warm the honey a little). Once they are well combined stir the liquid into the dry mixture, using as few strokes as possible. Briefly fold in the blueberries and then divide the batter evenly between the cases. If you like you can add a little sprinkle of extra pepper to the top of each one.
Bake the muffins for about 15 minutes, until they are risen and golden brown on top. Enjoy warm or cold.

Bramble cheesecake

Bramble cheesecake

When I’m in the mood for a sweeter cocktail I do enjoy a Bramble. It’s like drinking gin and jam! As I’ve been picking so many blackberries recently I thought that it might be fun to make a Bramble inspired cheesecake. I definitely prefer baked […]

Blackberry and custard frozen terrine

Blackberry and custard frozen terrine

My oh my! What a pud this is! You can keep your fancy tubs of ice cream, I’ll have this please. Home made ice cream always tastes so much more wonderful than anything you buy, no matter how much money you spend on it and […]

Blueberry and lemon Viennese whirls

Blueberry and lemon Viennese whirls

blueberry and lemon Viennese whirls

Mr Colonial Cravings and myself have been back in our little Gloucestershire terraced house for just over a month now. We’re more or less unpacked and the bulk of the re-decorating is done with but we’ve been a little bit slow to sort out things like the internet and TV. The latter isn’t really important to us, we tend to watch films more than the telly, but it has left me a bit out of touch when it comes to The Great British Bake Off.
I gather from my various social media feeds though that it was recently ‘biscuit week’ and that the nations bakers went bonkers for Viennese whirls. By sheer coincidence (I promise) on the day that it was broadcast I’d decided to revamp the Viennese whirl recipe that I’ve got on here. I wanted to make them a little more fancy than the classic jam and buttercream combo.
These are utterly delicious. The biscuits are crumbly and melt in your mouth and the flavours are wonderfully fruity. They did not stick around for long!

blueberry and lemon Viennese whirls

Ingredients
makes 8 sandwich biscuits

biscuits

125g very soft butter
25g icing sugar
zest of one lemon
125g plain flour
25g corn flour

filling

50g butter
125g icing sugar
50g blueberries

blueberry and lemon Viennese whirls

Pre-heat the oven to 190°c.
Cream together the butter, lemon zest and icing sugar in a mixing bowl. Sift the corn flour and plain flour into the creamed butter and sugar. Mix all of this together until you have a very soft batter-like dough.
Fill a piping bag fitted with a very large star shaped nozzle with the dough. Pipe the biscuits into 16 swirls on a lined baking tray, just make sure you leave space between them to allow for spreading.
Bake the biscuits for 15 minutes until they are slightly golden and then place them onto a wire rack to cool.

blueberry and lemon Viennese whirls

Whilst the biscuits cool you can make the filling. Warm the blueberries a little to encourage them to release their juice and then crush them well with a fork. Let them cool a bit. Beat the butter until it’s quite soft and then mix in the icing sugar and crushed blueberries, beating until it is quite fluffy and you’ve got a fairly uniform colour. Transfer the filling to a piping bag with a plain tip and then pop it in the fridge for 15 minutes to firm up a bit.
Match up similar sized biscuits and then generously pipe the blueberry buttercream onto one half before sandwiching the other one on top. Dust the whirls with a little icing sugar before devouring.

blueberry and lemon Viennese whirls

Very Berry Battenburg

Very Berry Battenburg

This is my fruity summer twist on a traditional battenburg, which is a very British cake. Much as I love marzipan I do think that this makes a lovely change. I’ve used fruit purees to create the different colours and flavours for the sponges. I […]