We have been overrun with raspberries at the allotment this year. The summer fruiting varieties are providing us with a delicious crop at the moment, and the autumn canes are looking like they will continue the harvest when they come to fruition in late August/September. The taste of raspberries is a very evocative one for me, harking back to picking raspberries at my Grandpa’s house; but its also a great one to put into foods, somehow being both sharp and sweet at the same time.
Raspberry Smoothie - Raspberries go brilliantly in a smoothie. Just whizz a large handful of berries with a banana, a few spoons of yoghurt and a drizzle of honey. The resulting drink is perfect for breakfast, snacks, or as a speedy pud for kids’ teas.
Raspberry Friands - I’ve only just discovered these recently, but they’re a great little cake. What’s more, they use raspberries from the freezer, so you can use up a glut you’ve frozen earlier in the year. Basically a mix of egg whites, ground almonds and sugar, they are also gluten free! To see the full recipe read the post I blogged earlier in the month.
Raspberry & Rosewater Cake – Inspired by a cake featured in Bill Collison’s great book, Cook, Eat, Smile, this is a real summer treat, and my daughter’s favorite cake to make. Bake your usual Victoria sponge recipe, and then sandwich with a layer of raspberries and whipped cream (flavoured with a dash of rosewater). Ice the cake with a simple icing made of icing sugar and raspberry juice, allowing it to dribble down the sides. Top with a roses from the garden, or in our case from the allotment.
How do you like to use raspberries? What about in savoury dishes?
