We have been overrun with raspberries at the allotment this year. The summer fruiting varieties are providing us with a delicious crop at the moment, and the autumn canes are looking like they will continue the harvest when they come to fruition in late August/September. The taste of raspberries is a very evocative one for me, harking back to picking raspberries at my Grandpa’s house; but its also a great one to put into foods, somehow being both sharp and sweet at the same time. Raspberry Smoothie – Raspberries go brilliantly in a smoothie. Just whizz a large handful of berries with a banana, a few spoons of yoghurt and a drizzle of honey. The resulting drink is perfect for breakfast, snacks, or as a speedy pud for kids’ teas.
Raspberry Friands – I’ve only just discovered these recently, but they’re a great little cake. What’s more, they use raspberries from the freezer, so you can use up a glut you’ve frozen earlier in the year. Basically a mix of egg whites, ground almonds and sugar, they are also gluten free! To see the full recipe read the post I blogged earlier in the month. Raspberry & Blackcurrant Ripple Frozen Yoghurt – I love ice-cream and I’m a fan of frozen yoghurt too. Not possessing an ice-cream machine, I’m always reluctant to make it, but this recipe is a doddle. Combine 500g thick yoghurt, a knife tips worth of vanilla paste and 50ml maple syrup in a freezable container and freeze for 2 hours. Remove and pulse in food processor with 125g raspberries. Refreeze for a further 2 hours. Pulse the frozen mix again and pour back into the container, before drizzling blackcurrant cordial (I made my own last year, but you want a concentrated one) over the frozen yoghurt. Take a fork and move it through the mix, creating a ripple effect. Return to the freezer for another hour or so, remembering to remove it from the freezer 30 minutes before you want to devour it.
Raspberry & Rosewater Cake – Inspired by a cake featured in Bill Collison’s great book, Cook, Eat, Smile, this is a real summer treat, and my daughter’s favourite cake to make. Bake your usual Victoria sponge recipe, and then sandwich with a layer of raspberries and whipped cream (flavoured with a dash of rosewater). Ice the cake with a simple icing made of icing sugar and raspberry juice, allowing it to dribble down the sides. Top with a roses from the garden, or in our case from the allotment. Raspberry Cheescake Tart – Make or buy a sweet pastry tart case. Whip up a combination of mascarpone and cream cheese and use it to fill the pastry case. Top with raspberries and place in the oven to chill and the cheese to set.
How do you like to use raspberries? What about in savoury dishes?