A Cornish girl's food adventures

Tag: fruit

Rhubarb ripple ice cream

Rhubarb ripple ice cream

I know it’s not that long since I shared an ice cream recipe with but let’s face it, it’s not every year that the UK get’s a summer like this, so I feel like we should all be making the most of it. Tart, sharp […]

Frozen kiwi margarita

Frozen kiwi margarita

Today is set to be a scorcher! Whilst my little veggie patch is struggling a bit with the heat and my peas are looking very sorry for themselves, I have to confess that I am loving it. You just need to drink plenty and relax […]

Sour cherry crumb bars

Sour cherry crumb bars

The little cherry tree in our garden has really out-done itself this year. It’s not much bigger than me but it’s managed to produce masses of fruit. As they are sour cherries I do have to cook them before we can enjoy them, just to sweeten them up a little. I’ve stashed a load in my freezer to make some more of my cherry and cinnamon jam but there were still plenty of cherries on the tree so I thought I’d make a batch of this sweet treat.
The bars are delicious with a rich, tender buttery base, tart, sweet fruit layer and a lovely crumbly topping. They’re perfectly portable for picnics but equally delicious served slightly warm with a dollop of clotted cream.
The moisture from the cherries does have a slight tendency to soften the base a little but it can be easily crisped up again with a few minutes in the oven if you don’t manage to polish off all of the bars on the first day!

Ingredients
makes 18 ish
base
250g plain flour
60g finely ground semolina/polenta
40g cornflour
100g sugar
50g soft light brown sugar
1 tsp baking powder
big pinch of salt
1/2 tsp grated nutmeg
200g cold butter, cubed
1 egg
filling
350g fresh cherries (weight with pits)
2 tbsp cornflour
3 tbsp sugar
topping
50g oats

Pre-heat your oven to 190°c and grease and line a rectangular baking tin (one that’s a centimetre or so deep).
Whisk together all of the dry ingredients for the base, ensuring that they are well combined. Lightly rub in the butter, to leave you with a mixture like coarse bread crumbs. Lightly beat the egg and use this to bring the mixture together a little, the egg should be absorbed but the mixture should still be crumbly and not form a cohesive dough.
Press approximately 3/4 of the mixture into the tin, smoothing off the surface. Pop this in the fridge to chill whilst you prepare the filling.


Slice the cherries in half and remove the stones. Toss them in the 3 tbsp of sugar and 2 tbsp of cornflour, making sure that they are well coated. Spread them in an even, single layer over the prepared base.
Add the oats to the dough mixture that you reserved earlier to create a crumble topping and then scatter this over the cherries. Bake for 30 minutes, until the fruit is bubbling a little and the topping is golden brown.
Leave to cool completely before slicing into crisp, crumbly bars of deliciousness.

Kiwi basil ice cream (no-churn)

Kiwi basil ice cream (no-churn)

I love basil ice cream and it’s something that I’ve made a few times before. I like it most when it’s paired with something fruity and a little bit sharp and acidic, I really think it brings out the fragrant flavours of the basil. Using […]

Banana muesli muffins (vegan)

Banana muesli muffins (vegan)

I am loving the warm weather that the UK has been blessed with recently. Seriously, I won’t hear a word of this ‘it’s too hot’ nonsense. It is glorious! But whilst I love the warm weather it is playing havoc with my fruit bowl. Honestly, […]

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 the last think you want is to be tied to a hot oven for hours on end in order to produce a scrumptious dessert. Let science so the hard work for you with the chemical reaction magic that makes this so good! The filling is gloriously thick and creamy with just the right balance of sweet and tangy.


I’ve used golden kiwis in this because as you might have spotted from my social media I recently got my hands on a five kilo box, but also because the acid in the green ones tend to make my mouth a bit sore. Golden kiwis are also a little sweeter.

Ingredients
serves 10
base
200g digestive biscuits
75g butter
filling
400g (1 tin) condensed milk
175ml double cream
pinch of salt
3 limes, juice and zest
1 lemon, juice only (you should have a total of about 120ml of juice)
to decorate
100ml whipped cream
100g sliced strawberries
2-3 peeled and sliced kiwi fruit

Pre-heat your oven to 180°c and grease a loose bottomed tart tin.
Crush the biscuits to a fairly fine crumb and melt the butter. Combine these two and then press them firmly into the base and sides of the tin. Bake for 5 minutes and then set aside.


Pour the condensed milk and 175 ml of cream into a mixing bowl and whisk until they are well blended. Stir in the lime zest and salt.
Whisk in the lemon and lime juice and keep stirring until the filling mixture become thick and creamy. Pour this into the prepared base and smooth off the top. Bake for 10 minutes, the heat just encourages the reaction which thickens the filling.


Once the pie is baked leave it to cool to room temperature and then pop it in the fridge to chill completely. When the pie has chilled carefully remove it from the tin and decorate the top with the cream and fruit.

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 […]

Raspberry & white chocolate cheesecake puffs

Raspberry & white chocolate cheesecake puffs

I reckon that choux pastry gets a bad rap. People think that it’s super-hard to make when the truth is it’s really not and it’s no more temperamental than any other sort of pastry. You simply need a decent a pair of biceps for all […]

Vegan mango gin flip

Vegan mango gin flip

I love an egg white based cocktail but they aren’t the kind of thing that you can make all the time, unless you’re also going to make custard all the time (or something else to use up all those leftover egg yolks). Some people are also a bit put off by the idea drinking raw egg white in a cocktail, or you might simply want a vegan alternative.
Whatever the reason, I urge you to give this cocktail a go. It’s got such a lovely velvety texture from the aquafaba and lots of refreshingly tropical flavour from the mango and lime.

Make the mango puree by simply blending the flesh of a very ripe mango until it’s completely smooth, it shouldn’t need any extra sweetening.

Ingredients
serves 1
35ml aquafaba (the water from canned chickpeas)
15ml simple syrup
15ml lime juice
35ml gin (I used Cotswold)
30ml mango puree
ice

Shake the aquafaba for a minute on its own in a cocktail shaker, this helps to aerate it. Add the remaining ingredients and plenty of ice and vigorously shake again. Strain into coupe shaped glasses, garnish and serve.

Rhubarb & custard shortcakes

Rhubarb & custard shortcakes

I don’t actually think I can get enough of rhubarb. I bloomin’ love the stuff! The ancient plant in my garden is much happier this year than last year which means I have a small but steady supply of it too. This is a lovely […]