oliveoilandlemon

recipes for healthy living

Tag: fruit

Summer Fruit with Shortcake

This is such a simple summer dessert but really elegant and delicious. The shortcake works really well made with gluten free flour and is there anything simpler or more delicious than a bowl of summer fruit?. The red wine syrup is amazing with the flavours of star anise, clementine and vanilla and works really well with meringues or a fruit parfait.

OO&L Mixed Berries and Shortcake

OO&L Mixed berries

Shortcake Rounds
100gr plain flour
50gr cornflour
100gr unsalted butter
50gr caster sugar
1oz flaked almonds

Oven at 160C
Mix flour and cornflour together.
Add the butter and sugar and rub together with your fingertips until the mixture is just beginning to come together.
Knead lightly until the mixture forms a smooth dough.
Press flat, wrap in cling and place into the freezer for about 30 minutes
Tip into blender and blend to breadcrumnbs
Tip into baking tin and press flat – cover with some cling film and use a rolling pin to really flatten
Chill until firm then bake in a preheated oven for about 20 minutes until a very pale golden colour. Mark into circles with a cutter then return to the oven for a final 8 minutes until golden brown
Leave to cool for a few minutes before carefully lifting off onto a wire rack to finish cooling.

Red Wine Syrup
.5 bottle full-bodied red wine (Malbec, Zinfandel, Barbera, Cabernet Sauvignon, or Rioja)
2/3 cup sugar
1 star anise
1 cinnamon stick- broken
1/2 vanilla pod split and seeds and all put in with the wine
Few centimetres of orange or clementine peel

Add everything to a medium pan and heat over medium high. Stir from time to time until the sugar has dissolved then cook down the wine syrup, uncovered, until thick enough to lightly coat a spoon. Pour through a sieve into another container to cool and store in the fridge until needed.

To serve
Add some summer fruit of choice into a bowl and top with some of the syrup
Cover with circle of shortbread, top with some icing sugar and serve immediately

Dairy Free Mixed Berry Ice Cream

I always loved ice cream as a kid and ice cream sandwiches with wafers were a delicious treat, trying to make it last as long as possible, the wafer getting slightly soggy in the process, doesn’t sound so nice but really was.

I make a lot at home usually dairy based but this is a delicious quicker version – berrys,nuts and a few squeezes of honey if you are using a lot of less sweet berries. Perfect especially for a less indulgent January but you still want something nice.

150gr cashews
500gr frozen fruit
30ml water
2-3 tbsp honey to taste

Throw the cashews and fruit into processor and pulse until smooth. Use the water to loosen as needed.
Taste and add the honey to the desired sweetness.
Pop back into the freezer until needed.
Easy, delicious!

Lemon Butter milk Cake with Balsamic Glazed Fruit

Lemonbuttermilkcake

Early Saturday morning is when I do most of my baking, no one is up and about so little chance of a disturbance. This weekend was slightly different as we had a doggie visitor on a stay over who was very curious while I was making it – his little puppy legs couldn’t get him up high enough to see though. Im told I am on a slippery slope and it is only a matter of time but I think I will still have to hold firm! A bird maybe??

So, This is an easy cake with a lovely flavour, sharp lemon tang, topped with the last of summer fruit, go for Autumn plums when it is gone from the shops. The fact that it works equally well made gluten free flour is a great bonus as not all recipes are interchangeable. Lots of sugar though so go easy, get the exercise in to justify and as always, dont eat the whole thing!

Lemon Buttermilk Cake with Balsamic Glazed Fruit
250gr butter, softened
250gr caster sugar
Finely grated rind of 1 lemon and its juice
2 tbsp preserved lemon syrup (If you can get it, if not add the juice of an extra lemon)
5 eggs
400gr gluten free plain flour
1 tsp xantham gum
150ml buttermilk
150gr sour cream

Topping
500gr strawberries and 250gr raspberries
2 tbsp icing sugar
1 tbsp balsamic vinegar
250gr lemon curd

Oven at 170C
Beat butter, sugar and lemon rind in an electric mixer until pale and fluffy (3-4 minutes). Add eggs one at a time and beat well after each addition. Beat in half the flour and the xantham gum to just combine.
Whisk butter milk, lemon juice and sour cream in a separate bowl until smooth, then beat into batter. Beat in remaining flour until just combined. Divide between two 22cm-diameter cake tins that have been buttered and lined with parchment, (or you can bake in a larger deep square tine like I did and I cut it in half when cooled) Level the tops with a palette knife.
Bake, until golden and it springs back when lightly pressed (30-35 minutes in my oven). Cool slightly in tins, turn onto wire racks and cool completely.
For the topping
Hull and half the strawberries, tip into a put with icing sugar and balsamic and heat gently for a minute or 2, Add the raspberries, turn once or twice in the syrup – leave for about 30 seconds, then remove the fruit and let it cool. Turn up the heat and reduce the syrup until it is has a thicker consistency.

If you made the cake in round tins, sandwich with the lemon curd, reserving a little for the top. Cover with the fruit and pour over the glaze and serve. If you made in a flat tin, cut in half vertically (reserve the other half by freezing), cover the top with all the curd followed by the fruit and glaze.

harvey

Perfect after a day out…
cabinteelycarnival

Lunchbox Snacks – No Bake Fruit & Oat trail bars

IMG_7381

Lara bar or Nakd bar anyone? If you are a fan of these as a handy healthy snack on the go, but like me, not to fond of the price then try this recipe below for a quick and easy home made version and much better value. There are endless variations possible to this recipe – any nuts or seeds of choice, any dried fruits. Just remember to chop them small so that you can cut the bars easily when they are set and make sure your mixture is quite wet. If you think it is a bit dry then melt another spoon or so of coconut oil and add to the mix. These would also be great covered with melted chocolate. Just remember not to eat them all on the same day !


No Bake Fruit and Oat Trail Bars

2.5oz butter
8oz nut butter
2large tbsp coconut oil
2oz honey
10oz oats
2oz each cranberries and nuts of choice chopped quite small but not obliterated!

Melt the butter, nut butter, coconut oil and honey together over a gently heat.
Put oats, nuts and berries into a big bowl.
Add the melted ingredients and mix well.
Tip into flat baking tray about 10 by 10 lined with parchment
Press down well and chill overnight in the fridge.
Tip out and cut into bars – That’s it, super easy and great to pop in the bag or a school lunchbox.

Olive Oil & Lemon Cake with Raspberries

OO&L Lemons II

This is a recipe belonging to Jamie Oliver from one of his earliest books Jamie’s Italy which I had completely forgotten about how much I loved. He makes it with Fragola Grapes,but raspberries or blueberries are delicious in it. I didn’t have as much fruit as the recipe needed so had to content myself with just putting fruit into the middle rather than onto the top as well but it was still delicious. I couldn’t resist anything containing my 2 favourite ingredients so went ahead and made do. Still warm loaded with icecream or the next day with a great coffee – a lovely treat.

4 large eggs
1 1/4 cups sugar
3/4 cup unsalted butter, melted
1/2 cup extra virgin olive oil
3/4 cup milk
1 tsp vanilla extract
3 cups unbleached all-purpose flour (I used gluten free )
1 1/2 tsp. baking powder
a pinch of salt
The zest of 3 lemons
1 lb. 6 0z. fresh fruit such as raspberries or blueberries

Oven at 170C
Butter and line a 9-inch cake pan
Beat the eggs and sugar for about 3 minutes, until thick and pale yellow
Add the butter, oil, milk and vanilla.
Mix well, then sift in the flour, baking powder and salt.
Add the lemon zests and stir with a wooden spoon until thoroughly blended.
Set aside for 10 minutes to allow the flour to absorb the liquid.

Stir about 2/3’s of the batter into your cake pan and smooth out the top.
Scatter over the fruit,
Place the cake pan in the center of your oven and bake for 15 minutes
If you are using more fruit then remove the cake from the oven and working quickly, scatter the remaining fruit over the top. Gently push them down into the cake then return it to the oven for another 30-40 minutes, until the top is a deep golden brown and the cake feels quite firm.
Put the pan on a rack to cool. After 10 minutes run a knife along the sides of the pan and turn out your cake.

Serve warm with ice-cream or cream

OO&L Raspberry Cake

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