We are focusing on some yummy picks of the season.
Elderflower- the flowering part of an elder tree, A great seasonal treat.
Strawberries- One of the greatest summer fruits.
I have two amazing recipes for the season. Great for summer days, warm afternoons and enchanting summer eve’s . Enjoy the pick of the season with these yummy recipes.
Strawberry and poppy seed cake.
I saw this pairing in Good Food magazine and made my own version of the cake.
x 350 g unsalted butter, melted
x 350 g self raising flour
x 350 g caster sugar
x 4 egg
x 1 teaspoon baking powder
x 1 punnet (300 g) fresh British Strawberries, 250 g chopped finely, but not mushy, save 6 to cut in half for the top, save 2 for liquidizer for the drizzle
x 40 g black poppy seeds
x 400 g icing sugar, 100 g for cram, 300 g for icing
x 300 ml fresh whipping/double cream
Melt butter and leave to cool. Combine sugar and eggs until ribbons form (about 5 minutes), add butter slowly and stop mixing. Add the self raising flour, baking powder, poppy seeds and combine.
Divide between 4 same size cake tins and bake at 180 degrees for 15-20 minutes until golden brown and springy. Leave to cool completely.
whip the cream and add the icing sugar. You want a soft but stable peak to the cream. Add the chopped strawberries and mix.
To build the cake layer the cakes and cream to a tower.
to finish make strawberry drizzle by pulping 2 strawberries and add the sieved icing sugar. to form a drizzle icing. Decorate the top with half strawberries, the drizzle and some icing sugar.
Tah Dah……. Yum! Amazing!
A river cottage number with a twist…
x 20-30 elderflower heads
x 8 lemons, juiced, and 2 zested
x 2 oranges, juiced and zest
x 1.5 litres of boiling water
x 1000 g caster sugar
.Cut the heads from the flowers and place in a large bowl, add the zest and cover with the 1.5 litres of boiling water. Leave to infuse for 4-6 hours until cool, or over night in the fridge.
pass the liquid through a muslin bag and squeeze the liquid into a vessel. Once all the liquid is out, discard the remnants.
measure the amount of liquid, for every 500 ml add 350 g sugar. Do this in a large saucepan and add the juice of the 6 lemons and 2 oranges. Warm on the hob, just enough to dissolve the sugar. Take off he great, cool on put into sterilized bottles and seal.
Will keep in the fridge for up to 3 weeks, yummy!!
This is a concentrated cordial, dilution is around 1:5. Great with sparkling water or lemonade and really amazing as an elderflower champagne and a slice of cake!
Sweet mid- summer evenings taken care of. Enjoy!!!