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Friday, 25 September 2015

A Feast of Blackberries - The Great British Blackberry Recipe Round Up


A huge thank you to all the lovely cooks, bakers and bloggers who joined The Great British Blackberry Recipe Round Up.  There are so many delicious recipes and they are really varied, everything from Spiced Blackberry Pulled Pork to Blackberry Lollipops and of course cakes, desserts and preserves.  Don't take my word for it, here they all are below:


1. Blackberry Frozen Yogurt and Granola Breakfast Pops - Elizabeth's Kitchen Diary
2. Blackberry and Clotted Cream Ripple - Sudden Lunch
3. Blackberry and Apple Swirl Buns - Mint Custard
4. Blackberry Gin - Mint Custard


5. Blackberry Pear Crisp - A Palatable Pastime
6.Wild Blackberry Jam - I'd much rather bake than
7. Bramble Blackwells - Foodie Quine
8. Spiced Blackberry Jam - Farmersgirl Kitchen


9. Peach and Blackberry Galette with Lavender and Thyme Honey - A Girl and her Home
10. Blackberry and Oat Muffins - Rough Measures
11. Blackberry and Lemon Bake - Food Jam


12. Blackforest Chocolate Brownies - Sew White
13. Summer Burst Berry Cake - Belleau Kitchen
14. Simple Seasonal Blackberry Cake - Lancashire Food


15. Autumnal Blackberry and Lavender Cobbler - Lancashire Food
16. Blackberries and Rose Geranium Crumble - Lancashire Food
17. Bramble and Vanilla Cordial - Farmersgirl Kitchen
18. Baked Nectarines and Blackberry Surprise - The Peachicks Bakery


19. Summer Fruit Traybake - Sew White
20. Blackberry and Hazelnut Polenta Cake - Mainly Baking
21. Blackberry Lollipops - The Hedgecombers


22. Apple and Blackberry Chia Seed Preserve - Nutricious Deliciousness
23. Blackberry and Apple Pie - Chez Maximka
24. Spiced Blackberry Pulled Pork - De Tout Coeur Limousin


25. Double Blackberry Chocolate Gallette - Tin and Thyme
26. Blackberry, Garlic and Bay - De Tout Coeur Limousin
27. Blackberry and Apple Geranium Swirl -Lancashire Food
28. Self-Saucing Blackberry and Apple Pudding - Tales from the Kitchen Shed


29. Blackberry and Apple Cupcakes - Tin and Thyme
30. Blackberry, Lemon and White Chocolate Scones - Baking Queen 74
31.Blackberry and White Chocolate Cheesecake Cups - The Veg Space
32. Blackberry and Hazelnut Flapjacks - Chardonnay and Samphire


33. Blackberry and Apple Cake - Eco-Gites of Lenault
34. Blackberry Fairy Cake Buns (Muffins) - Lavender and Lovage
35. Blackberry, Elderberry and Damson Jelly - JibberJabber UK

I hope this inspires you to make some of these recipes, do let me know if you do.


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posted by Janice @ 19:26 15 Comments

Sunday, 4 November 2012

Apricot and Apple Chutney

I have a passion for apricots. I like them fresh and I like them dried and I particularly like them in jams and chutneys.  My neighbour gave me some apples from her tree and I always have a pack of dried apricots in my cupboard, so I thought I'd make some chutney.

Apricot and Apple Chutney (makes a couple of jars, multiply the quantities if you want to make more)


150g dried apricots, chopped
225g chopped, peeled apples (about  2 apples)
180ml vinegar
40g sultanas or raisins
2 cloves garlic, peeled and finely sliced
1/4 tsp salt
1/4 tsp chilli flakes
200g granulated sugar

1. In a large stainless steel pot combine fruit, vinegar, raisins, garlic, salt and chilli flakes, stir well.
2. Bring to the boil.
3. Next, turn the heat down to low, cover the pot and simmer for about 10 minutes, or until the apricots have plumped up.
4. Stir in sugar and return to a simmer, cook uncovered, stirring until the mixture is thickened.
5. Sterilise your jars by rinsing in very hot water, then baking upside down in a low oven until the steam has evaporated.
6. Ladle the chutney into the jars and let it cool a little before covering with a screw top lid.

Recipe adapted from a recipe on Food.com

This chutney is delicious with cheese or cold meats.

I'm entering the Apricot and Apple Chutney in the Home made and well preserved challenge at A Little Bit of Heaven on a Plate

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posted by Janice @ 11:50 6 Comments

Saturday, 15 October 2011

Pineapple Chilli Jam

Last night, I commented on Lyndsey's blog, Vanilla Clouds and Lemon Drops, that I wasn't sure whether I would have time to take part in her Sweet Heat challenge.  And here I am with my entry for the challenge!



The deciding factor was the pineapple which I had bought two weeks ago as part of a buy one, get one free offer.  We ate the first pineapple, but I was away last weekend and the second pineapple just sat there looking more and more dodgy.  When I cut the skin off there were actually only a few brown bits which I cut off, but I didn't fancy eating it raw, so in a flash of inspiration I decided that I could adapt the Tomato and Chilli Jam recipe I made in September to make Pineapple and Chilli Jam.

Pineapple & Chilli Jam

1 pineapple, skin and core removed
2 medium red chillis, with their seeds
4 fat garlic cloves
1 thumb of fresh ginger root, peeled and roughly chopped
20ml Thai fish sauce
175g unrefined golden caster sugar
50ml white wine vinegar

Chop half the pineapple into small pieces and set aside.  Put the rest of the pineapple with the chillies and their seeds, garlic, ginger and fish sauce in a blender and blitz to a fine puree.

Spoon the puree into a deep, heavy-bottomed pan and add the sugar and wine vinegar.  Bring to the boil slowly, stirring as you go.  When it comes to the boil, turn down to a simmer and add the diced pineapple.  Skim off any foam that rises to the surface and cook gently for up to 1 hour, stirring from time to time, to prevent the mixture catching and burning.  Scrape the sides of the pot too so that everything cooks evenly.  The mixture thickens as it cooks.

When the mixture seems thick to the stir of a wooden spoon, decant it into a warm sterilised jar and seal.

Store in a larder or cool place, not in the fridge, for up to 9 months.  Once opened keep in fridge.


I had a little taste and I have to say, it was really good even without any time to mature.  You could feel the heat of the chilli coming through the sweetness of the pineapple and the piquancy of the vinegar and fish sauce.  I'm not sure what that fish sauce does exactly but it is definitely a must for chutneys and relishes.

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posted by Janice @ 21:45 21 Comments