Lemon and Wellington Blackberry Tart [for One]

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Sometimes, among the urban landscape of cities and suburbs, hunter-gathering can come in handy. Which is why I present a healthy tart showcasing some Wellington City Blackberries!

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I made a date-almond crust and filled it with yogurt; what could be healthier than that? IMG_2806

I am currently using Starbucks wifi as our flat is still to be set up, so I shall leave you with many pictures and a recipe. Have a good week everyone 🙂

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Lemon and Wellington Blackberry Tart
Ingredients:
Crust:
1/2 cup almonds
3 medjool dates
Coulis:
1/3 cup blackberries
1 tsp honey
To fill:
1/3 cup yogurt
To decorate:
Leftover coulis
Edible flower petals

Instructions:
Blitz together the almonds and dates until a crumbly paste forms. Press into a 10cm diameter tart tin and freeze for half an hour. Meanwhile, heat the blackberries and honey until thick. Cool completely.

To assemble, spread a very thin layer of coulis onto the bottom of the tart shell. To half the yogurt, add some coulis until you have a nice purple colour. Spoon on top of the coulis over. Finally, and very carefully, spoon the plain yogurt on top of the berry yogurt layer. Take out of the tart tin. Decorate with leftover coulis and flower petals and serve.

Makes one, and is best served right after assembly.

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Banana and Blackberry Cake (with Vegan Option)

I promised cake! 😀

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I went through a cake making craze this summer, and here is one of the results. I love the wreath of berries look, it seems very ‘Mother Nature’ to me.

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The cake itself is vegan, so it stays super moist and keeps really well. There is cream on top, but you can always use coconut cream instead, and the result will be just as billowy and delicious!

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If you don’t have any black berries on hand, then any other berry will do quite nicely. I’m sure even if you topped it with frozen berries, it will look divine.

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Please have a wonderful week everyone 🙂 Sami xx

 

Banana and Blackberry Cake with Vegan Option
Ingredients:
Vegan Banana Cake:
300g flour
1&1/2 tsp baking soda
Pinch of salt
115g sugar
300g mashed banana
125mls water
80mls canola oil
To top:
180mls cream (or coconut cream for vegan)
25g icing sugar
A few blackberries
To fill:
Blackberry Jam, about half a cup
To decorate:
A handful of blackberries
Mint leaves

Instructions:
Preheat the oven to 180 degrees Celsius and grease a 20cm diameter cake tin.
In a large bowl, mix together the flour, baking soda, salt and sugar until combined. In another bowl, mix together the banana, water and oil. Add the wet ingredients to the dry and mix gently until just combined. If necessary, add a splash more of water. Pour into the tin and bake the cake for about 45 minutes, until golden brown and a skewer comes out clean when inserted. Cool for about 10 minutes in the tin then flip onto a wire rack to cool completely.
To make the cream, crush the berries through a sieve so that you have some of the juice. Whip the cream and icing sugar until soft peaks form, then add the berry juice. If the colour isn’t as strong as you would like, add some more berry juice. Continue to whip until stiff peaks form.
To assemble, cut the cake in half horizontally. Spread some jam on the top of the bottom half, almost touching the edges. Spread about 1/3 of the cream on top of the jam, making sure you almost touch the edges too. Put the top half in place, being careful not to press down too much. Spread the rest of the cream on top of the cake. Arrange the berries around the edges like an adorable wee crown. Add some mint leaves to garnish. Serve and bask in your Earth God/dess goodness!
Serves about 10 nicely.
The cake itself keeps un-iced etc for a few days in an airtight container. The colour of the cream fades a bit after about an hour.
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(Vegan/3 ingredient) Blackberry Ice Cream with Passionfruit Sauce

Ice cream can be so easy. I didn’t know! Did you? Coconut cream= delicious vegan ice cream! Yay! Happiness! (Sorry about the pictures, these were snapped moments after the devouring had already begun).
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This was made quickly with hand picked berries (many scratches were endured) and hand picked banana passionfruit (that was a bit of a disaster too). All foraged 🙂 You don’t have to make a custard for this ice cream and you don’t have to wait for the mixture to cool either! So if you are a beginner with frozen goodies then fear not. I have an ice cream maker but if you don’t, there are many other methods you can use instead (it sounds silly, but Google it, as there are many people with great tutorials on this!).
(Passionfruit sauce v 🙂 )
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Blackberry Ice Cream with Passionfruit Sauce/Swirl
Ingredients:
Ice cream:
500g fresh blackberries
50g sugar
400mls coconut cream (you can chill the can beforehand if you like)
Sauce/Swirl
400g passion fruit pulp
50g sugar

Instructions:
Make sure the bowl for your ice cream maker is frozen if necessary, and place a container to store your ice cream in in the freezer.
In a food processor, whizz up the berries until very smooth. Add the sugar (if it is even necessary) to taste, a bit at a time. Keep whizzing until the sugar is combined. Pour in the coconut cream, pulse until combined and then churn until frozen (about 10 minutes when I did it!). Transfer to the container and freeze for about 3+ hours.
Meanwhile you can make the sauce/swirl. Boil the passion fruit pulp and sugar until very hot and a lot of the liquid has come out of the seed pods. Push through a sieve until only the seeds remain (you can add a few back to the sauce if you like!) and then continue to boil until thick and syrupy. Cool then chill.
Half an hour before serving, take out the ice cream to warm a bit. If you are using the passionfruit as a sauce, simply serve the ice cream and drizzle the sauce on top. If you want a swirl, mix about the ice cream and ripple the chilled sauce through it. Serve.
(You can swirl the sauce through the ice cream hours before serving if you like, to save time).
Makes about 1 litre of ice cream (enough to serve 8 nicely, I found) and about 75mls of sauce.

This is my creation after it melted a bit…. nice colours though!
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Have a nice week everyone 🙂 xx

Blueberry and Blackberry Tart

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I am now a kitchen-less baker. Those of you who have been to university or moved into a hall of residence will know what I am talking about; all of a sudden your food may be cooked for you (and be very different to what you are used to) and now you have one room, not a house or apartment at your disposal.
I have brought some baking stuff with me, of course, but…… It’s not the same. I of course have lots of recipes up my sleeve though!
I hope you have had a wonderful season. Those of you in the North, congratulations on making it through winter and those of you in the South, enjoy summer while you can! Pick some fruit, it’s everywhere now (especially blackberries…..) or plant something or go the supermarket and pick up some seasonal ingredients and bake with them.
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All of these berries in this tart were handpicked, which makes me quite proud. I happened to find a blackberry patch close to home, so I am now covered in scratches! Hope you had a lovely Valentine’s Day (or ‘Gal-entines’ Day) and are looking forward to Easter or just the New Year.
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Note, be careful not to go overboard on the cinnamon or the filling will be a bit grainy.
Have a lovely week everyone!
Sami x

Blueberry and Blackberry Tart
Pastry:
250g flour
pinch Salt
2 tsp cinnamon
75g butter
¼ cup cold water
Filling:
110g frozen blackberries
300g frozen blueberries
1 tsp cinnamon
¼ cup sugar

Bake for 30 mins covered (200 degrees) then 45 mins uncovered at 180 degrees,
To make the pastry, whizz together the flour, salt and cinnamon in a food processor, then chop the cold butter into cubes. Add the cubes and pulse until the pastry has become like bread crumbs and there are no big chunks of butter. Add the cold water a bit at a time and continue to pulse until the dough just comes together. Tip it out and loosely form a ball. Wrap in clingfilm and chill for half an hour.
Preheat the oven to 180 degrees Celsius and grease a 20cm diameter tart tin.
Mix together the frozen berries, cinnamon and sugar until combined.
Roll out the pastry on a floured surface to about 3-4mm thick and line the bottom of the tart tin. Cut off the excess around the edges and save them for after. Pour in the filling. Roll out the extra bits of pastry and cut them into strips. Lay the strips across the tart and seal them to the edges with a dab of water. Cover with tin foil and bake for 30 minutes, then remove the foil and bake for another 45 minutes, until the pastry is golden and cooked. Remove from the oven and cool in the tin. You can leave it for a bit and serve it warm or zap it for a bit in the microwave later on.
Makes about 8 servings. Best made of the day you want to eat it!
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