Tag: blackberries

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Odlums Blackberry & Apple Crumble

odlums blackberry crumble

Ingredients:

Crumble

50g/2oz Odlums Porridge Oatflakes
50g/2oz Odlums Cream Plain Flour
150g/5oz Shamrock Golden Caster Sugar
200g packet Shamrock Ground Almonds
175g/6oz Butter
50g/2oz Pine Nuts (optional)

Filling

175g/6oz Blackberries
450g/1lb Stewed Apples

and

Sugar to sweeten apples and blackberries

Method:

  1. Place the flour, sugar and oatflakes into a bowl.
  2. Add butter and rub into the dry ingredients with tips of your fingers to form a crumble. Mix in the ground almonds and finally stir in the pine nuts, if used.
  3. Mix the blackberries and apples together and place in an oven-proof dish. Sweeten with sugar to taste.
  4. Spread crumble over the fruit.
  5. Bake in a pre-heated oven at 190°C/375°F/ Gas 5 for 15 to 20 minutes approx.
  6. Serve hot with cream, ice cream, custard, yoghurt or crème fraiche.

To stew apples

  1. Peel, core and roughly chop apples. Place in saucepan with a little water (3 tablespoons approx) and place over a low heat, stirring occasionally until apples are softened. When apples are soft, if liked, add a pinch of cinnamon at this stage.

    Recipe Notes:

    Apples can also be stewed in a microwave. Place apples and water in a deep microwaveable bowl and cook on HIGH for approx 5 minutes, stirring occasionally.

Blackberry & Apple Crumble

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Blackberry quinoa porridge @happyrunnerlovefoods #AddGlenisk


happyrunnerlovefoods
BlackBerry quinoa porridge
I give you a recipe for yesterday’s porridge

Ingredients:
✔️40g quinoa dry or about 128g cooked
✔️25g oats
✔️250ml almond milk unsweetened @asda
✔️2ml vanilla extract

❗280cals, Carbs:47g, Protein:11g, FAT:9g❗

Optional:
✔️70ml BlackBerry coulis (homemade)
✔️150g high protein yogurt (I used mixed berries @gleniskinsta )
✔️Handful blueberries
✔️10g pecan nuts
✔️Kiwi

Instructions:
1. Add the milk and quinoa into a pan. Bring to the boil, then lower the heat and simmer for 15 minutes, uncovered, or until the quinoa tails sprout.
2. Add the oats and 80ml water to the quinoa and cook until it reaches a porridge consistency – about 10 minutes, uncovered. Add more water or milk if desired.
3. Pour into bowl and serve with yogurt, nuts, fruits and blackberry coulis.

#jeżyny
#blackberries
#quinoa
#quinoarecipes
#quinoaporridge
#oats
#porridgebowl
#porridgelover
#porridgeaddict
#owsianka
#komosaryżowa
#komosianka
#sniadanienaslodko
#breakfasttime😋
#breakfast
#sniadanie
#sniadaniemistrzow
Posted on

Blackberry quinoa porridge @happyrunnerlovefoods #AddGlenisk


happyrunnerlovefoods
BlackBerry quinoa porridge
I give you a recipe for yesterday’s porridge

Ingredients:
✔️40g quinoa dry or about 128g cooked
✔️25g oats
✔️250ml almond milk unsweetened @asda
✔️2ml vanilla extract

❗280cals, Carbs:47g, Protein:11g, FAT:9g❗

Optional:
✔️70ml BlackBerry coulis (homemade)
✔️150g high protein yogurt (I used mixed berries @gleniskinsta )
✔️Handful blueberries
✔️10g pecan nuts
✔️Kiwi

Instructions:
1. Add the milk and quinoa into a pan. Bring to the boil, then lower the heat and simmer for 15 minutes, uncovered, or until the quinoa tails sprout.
2. Add the oats and 80ml water to the quinoa and cook until it reaches a porridge consistency – about 10 minutes, uncovered. Add more water or milk if desired.
3. Pour into bowl and serve with yogurt, nuts, fruits and blackberry coulis.

#jeżyny
#blackberries
#quinoa
#quinoarecipes
#quinoaporridge
#oats
#porridgebowl
#porridgelover
#porridgeaddict
#owsianka
#komosaryżowa
#komosianka
#sniadanienaslodko
#breakfasttime😋
#breakfast
#sniadanie
#sniadaniemistrzow
Posted on

.@rorysfood blackberry and sweet geranium posset #Ballymaloe

Watch How to Cook Well with Rory O’Connell at 8:30pm on Tuesday evenings on RTÉ One.

By Rory O’Connell Celebrity Chef
More from
How to Cook Well, with Rory O’Connell


Watch How to Cook Well with Rory O’Connell at 8:30pm on Tuesday evenings on RTÉ One.
Ingredients
A classic lemon posset or set cream is a simple and lovely thing and my version here with blackberries and sweet geranium leaves is I believe a good and delicious variation on the theme. It is remarkable how easy this is and how without the aid of egg or gelatine, the mixture sets into a tender chilled pudding. I like the possets served straight from the fridge, so nice and chilly. 
I often make this during the winter months using wild blackberries that I have frozen in the late summer or early autumn. If you are using frozen berries, use them straight from the freezer. I never cease to be amazed by the value one gets from a few bags of frozen fruit when fresh local fruit is simply not an option due to the seasons.  
A little softly whipped cream is the perfect accompaniment along with a fresh organic or crystallised rose petal. The combination of rose and blackberry is a marriage made in heaven and I might be tempted to add a few drops of rose water to the cream when whipping. Be careful though as too much rose water will yield a flavour that is too strong and overpowering. The flavour of the rosewater cream should be akin to catching the scent of a rose while walking about the garden – there but almost illusive.
If you do not have the lemon or rose-scented geranium, you can just leave it out. The fragrant leaves do however bring a magical element to the dish. The plants are easily found at good garden centres and can be treated as a house plant living on a bright window-sill or if the weather is mild where you live, they can spend spring, summer and autumn out of doors in a sheltered sunny spot. I can’t imagine not having one of these plants for the ravishing flavour to bring to certain dishes. In fact, it is the sort of magic that one receives from this rather innocuous looking leaf that humbles and mesmerises me and reminds me every time I use it, how astonishing nature is and how fortunate that my career has brought me down this path where I handle these treasures all of the time. Oh, joy.
The possets can be served in little cups or glasses or the prettiest receptacle you like to use. The portions are quite small as this is quite a rich little dish but I always think it is better to be longing for one more spoonful rather than being faced with too much food.
 A thin lacy biscuit such as the Nougatine biscuits would also be good here and I might be tempted to add a few drops of rose water to the cream when whipping. 
Serves 8 
400ml cream
90g caster sugar
5 leaves of rose or lemon scented geranium
100g blackberries
50ml lemon juice.
Method
Place the cream, sugar, geranium leaves and blackberries in a small saucepan and bring to a bare simmer.
Stir the saucepan occasionally to encourage the sugar to dissolve. Maintain that bare simmer for 5 minutes. If the cream boils hard the texture and consistency of the posset will be spoiled. 
Remove the saucepan from the heat and stir in the lemon juice. You will notice the colour of the cream improving dramatically as soon as the lemon juice goes in.
Now strain the cream through a sieve to remove the geranium leaves and at the same time push as much of the blackberries through as possible. 
Pour the strained cream into 8 little cups or glasses and allow to cool before placing in the fridge for 3 hours to set.
The posset will keep perfectly in your fridge for several days. I like to cover them to protect the delicate flavour.
Serve with a little softly whipped cream and if you have them, a fresh or crystallised rose petal and a nougatine biscuit.