Free Food - Blackberries

I can remember picking blackberries as a child during the summer, trying not to scratch my hands to pieces or to drop too many brambles in the process.

As an extension to my thoughts about blackcurrants, I think that brambling should be revived as an annual tradition, saving us all a few pennies on the way.

Blackberries grow wild, and can be found beside pathways and by roadsides. In the interests of safety avoid busy highways, and instead wander off the beaten track in search of untouched bushes. Don’t trespass on private property or farmland which may be gated or fenced off.

The berries are fairly easy to pick, but the bushes are covered in sharp spines, so be prepared to be pricked. Wear sturdy shoes and clothing, such as jeans, but don’t wear heavy gardening gloves as this will hamper your picking abilities. It takes a gentle hand to pluck perfectly ripe blackberries.  

The best and ripest berries will be dark, almost black in colour, and may be plucked easily from the bush using your thumb and forefinger. The berry should come away easily in your fingers, leaving the white coloured hull behind. If a berry does not come away easily with a gentle tug, then it is likely not yet ripe and should be left for a few more days.

Make blackberry picking more fun for the family by turning it into a competition. Each person has their own container, and then everyone competes to see who can pick the most berries in an hour, or in ten minutes if time is limited.

I find that blackberries keep quite well in fridge refrigerator for up to three days, but they also freeze well for use at a later date. After washing (the berries, not myself), I lay the berries out in a single layer on a baking sheet and pop the tray in the freezer. Once the berries are frozen, they can be placed into bags for easier storage in the freezer. I like to use blackberries in with smoothies, or with other summer fruits on top of meringue.

Image by http://www.flickr.com/photos/didbygraham/

How to Make Fantastic Blackcurrant Jam

I had a Delia moment today - I made jam. Not only did I make jam, but I used fruit which I grew in my own garden. OK, so the fruit growing part didn't require much effort on my part, the blackcurrant bush deserves most of the credit there.

Whilst harvesting the weeds which had grown overnight from shoots into a jungle, I glanced over to the sunny corner where the blackcurrant bush resides. Since I was down at ground level I was able to see that almost all the fruit had turned from green to black and was ready for picking. Good thing I actually had the time to deal with this culinary emergency today.

So I set about picking the fruit, showing little regard for the other plants which share the same corner - none of them were edible and could be turned into jam anyway. Then I had to spend a fair amount of time picking each berry (do I call it a berry or a currant? - not sure) off the stems and taking off the little bit of flower head which is left on the other end of the currants. This done, I took my haul back to the kitchen to see how much I had harvested. I only have a fairly small bush (oo-er), so I weighed out about a pound and a half of blackcurrants.

Time for the serious bit - the jam making. As I imagine is the case with most women in the kitchen, we like to rely on family recipes handed down from mother to daughter, generation after generation. So I sent my mum an email - "how do I make jam?" and this is my family recipe for blackcurrant jam ...

1 pound fruit
3/4 pint water
1 1/2 pound preserving sugar

• wash fruit, remove stems, put into pan with water and simmer gently until fruit is soft, stirring often to prevent burning
• stir in sugar over low hear until dissolved
• boil hard to setting point
• pour into hot jars and cover

Now to find secret family recipe for perfect scones.

Image by storebukkebruse

Seasonal Summer Fruits

Fruit is too expensive. But it’s good for us. We’re supposed to eat more fruit and less junk. During the great British summer (and I use the phrase loosely), there are lots of fantastic fruits which are in season, and are at their best (and cheapest).

 

 

Raspberries

Raspberries are one such example, and even better – they go really well with dark chocolate. It is possible to make fantastic puddings, without breaking the bank, and without overloading on calories.

For me, the easiest and quickest thing to do with raspberries is to put a meringue nest in a bowl, add a handful of berries, and then dollop a pot of low fat yogurt on top.

 

 

For a variation, and to include the chocolate hit, I would take a low fat muffin or chocolate slice (if it is possible to find such a thing), and break it up into pieces in a bowl. If it is a bit on the large side I may only use half. Then I would add a pot of yogurt and the raspberries.

 

 

Mini Summer Puddings

If I have more time on my hands, I might push the boat out and make summer puddings.

 

Ingredients:

500g mixed berries – raspberries, strawberries, blueberries
1 tablespoon sugar
6 slices white bread

Method:

• Using a pastry cutter, stamp out 12 small circles of bread to layer up four small pudding basins
• Gently heat the fruit with the sugar for a couple of minutes, in a saucepan, until the juice starts to run
• Put a bread circle in the bottom of each basin and spoon some fruit mixture into each basin
• Add another layer of bread and the remaining fruit to each basin, and top with the final piece of bread
• Drizzle the remaining fruit juice over the bread and then wrap each basin in cling film
• Put the puddings into the fridge for a few hours, or overnight if possible
• To serve, unwrap the puddings, run a knife around the basin and tip each one upside down onto a plate. Dollop a spoonful of natural yogurt on the side, and a sprig of mint leaves if you’re feeling fancy.

image by http://www.flickr.com/photos/tracyhunter/

Super Foods

We are often bombarded with health and diet-related information about super-foods. We’ve heard the advice to eat an apple a day, and that we must have five portions of fruit and veg each day. Sometimes we might be a bit daunted by what constitutes a portion of veg, but it’s really only a spoonful of this or a dollop of that. Unless you live on take-aways and fast food, you may well be having your five a day without realizing it.

I have highlighted a couple of my favourite “super” foods below, and welcome other people’s thoughts about what foods are super.

Baked beans are a humble food, a staple in the cupboard of all students. However, it is also a super source of nutrition in the form of fibre, protein, calcium and iron. In addition, baked beans come in a tomato source, which is an anti-oxidant and helps to prevent some cancers and heart disease.

Yogurt is a super food. It is a great source of calcium and is easily digested. I am sure we have all seen adverts highlighting the benefits of the good bacteria contained in some yogurts which aid digestion in the gut. There are so many varieties of yogurt available, and in so many different flavours. One word of caution would be to check labels and avoid pots which contain high levels of sugar or added unnatural ingredients. A pot of yogurt on top of chopped up fruit will also help you reach your “five a day”, and makes a great snack.

Not a food – but a super drink is tea. Tea contains caffeine which helps to stimulate mood and alertness. It also has antioxidant properties, it may help to protect against the damage done to artery walls by heart disease, and prevents the formation of blood clots. Provided you don’t drink bucket-loads of tea with lots of milk and sugar every day, the morning cuppa can certainly be classed as a super start.