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Baking With Berries
June 15
May is one of my favourite months of the year, particularly when it comes to cooking in the kitchen. The veggie garden is starting to burst into life and we’ve already been out picking salad leaves, beetroot and kales and checking on the strawberries during the warmer evenings. It’s a time of year that is filled with hope and optimism. In our little cottage garden I’ve gambled on filling banks with wildflower seeds in the hopes they will erupt in a few short weeks with plenty of bright colourful flowers to keep us and the bees happy. It’s also the time of year when some of Ireland’s finest fruit and berries step into the limelight. To celebrate I have three simple recipes to make the most of them.
Jam Crumble Berry Bars
First a sweet treat to make with the kids and grandkids; Jam Crumble Berry Bars. One of the very first recipes I remember making was the little jam biscuits from Kids First Cookery Book which served as my excuse to make a mess of my mum’s kitchen. Perhaps it paid off in the end but either way the inspiration for these Jam Crumble Shortbread Bars were certainly from those early jam tarts. A very satisfying bake, in that the base and the crumble topping are made from the same dough. Switch up the jam as you wish and feel free to swap with whatever seasonal fruits you fancy.
Get the recipe here.
Blueberry Muffins
For a summery saturday morning bank these Blueberry Muffins. Light and fresh with the addition of lemon zest they are wonderfully easy to make. I sometimes add a couple of tablespoons of fine polenta or semolina for texture and colour to the batter in place of a tablespoon or so of plain flour. It’s a basic muffin recipe which could be adapted with additions like chia seeds and a splodge of jam stirred through the mix. Served from the oven with a mocha pot of steaming espresso and you have my dream weekend morning.
Get the recipe here.
Strawberry & Rhubarb Pie
A summer showstopper is always required when the best of the season is on offer and this Strawberry & Rhubarb Pie, delivers just that. With a cheesecake filling and crumbly puff pastry crust it is the most flawless canvas to allow seasonal ingredients to become the star of the show. It’s a little more involved that the other recipes here but the pay off is worth the effort. I’ve suggested strawberry and rhubarb, but summer raspberries, blueberries or even griddle stone fruit would all be wonderful additions.
Get the recipe here.
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