Tag Archives: flapjack

From plums to peaches

Perfect plums

This season’s bounties just keep on giving. My early Opal plum, which tends to be a biennial bearer, producing a good harvest every other year, surpassed itself this year with an amazing crop of sweet reddish-purple plums for a couple of weeks at the end of July/early August. Sadly, they often coincide with the arrival of the first wasps and once the striped devils discover the plums, I know their days are numbered… Even hanging a glass beehive trap filled with lemonade only delays the effect, but is definitely worth doing to distract them from their juicy targets.

Wasp trap

I still managed to harvest plenty of perfect plums – not a maggot in sight this year, thank goodness. The grease bands I put around the trees last autumn and the pheromone trap I hung in the orchard in May seem to have done the trick in deterring the dreaded plum moth. Extremely successfully, judging by the number of moths caught in the trap! Here’s hoping the later Marjorie plums, which were virtually inedible last year as every last one contained a maggot, are as good.

Plums are always a delight in the kitchen and many of my standby plum recipes came out again: sticky upside-down plum & almond cake, a heavenly plum frangipane tart and roasted plum compote, to say nothing of plums eaten straight from the fruit bowl, or sliced on my breakfast granola. Needless to say, I gave loads away too. Every year I try and experiment with at least one new recipe when I have glut situations: this year, I adapted my gooseberry flapjack recipe to make a plum & almond flapjack, which was good, but perhaps missed the tanginess of the gooseberries despite using much less sugar. Try it and see – but be careful, as bakes made with fresh fruit go off very quickly at this warm and humid time of year: freeze half if you know it’s not all going to be eaten within a few days!

Plum & Almond Flapjack – makes 16 bars

plum flapjack

200g butter
450g plums, stoned
125g light soft brown sugar
200g wholemeal spelt flour
1 tsp ground cinnamon
1/2 tsp almond extract
150g oats
100g whole almonds, chopped (or hazelnuts if you prefer)
pinch of salt

Preheat the oven to 180°C fan (Gas 5) and grease and line a rectangular baking tin – mine measures 28cm x 18cm x 3.5cm.

Stone and halve the plums, then place in a pan with 25g of the sugar and cook over a low heat until the sugar melts and the juice starts to flow. Turn up the heat and continue cooking, stirring regularly, for 15-20 minutes until you have a thickish, jam-like mixture. Take off the heat and set aside.

Mix the flour, cinnamon, oats, salt and chopped almonds in a large bowl. In another pan, melt the butter and remaining 100g sugar, then pour over the flour mixture. Add the almond extract. Mix together until you have a rough dough.

Press half of the dough over the bottom of the baking tin, then spread the plum mixture on top. Sprinkle the remaining dough on top – I found it easier to crumble it with my fingers, so it didn’t cover the jam layer entirely and was still quite chunky.

Place in the pre-heated oven and cook for 25-30 minutes until nicely browned. Cool in the tin, then cut into 16 bars.

I also experimented with plum ice cream, although I wasn’t entirely satisfied with the results and will tweak further before I share my recipe here. I’d tried Jamie Oliver’s quick plum sorbet before (from Jamie at Home), where he just freezes the stoned plums, skins and all, then blitzes them in a food processor with orange and sugar before serving, but found the skins far too obtrusive, if not downright unpleasant! This time I found a recipe for Plum Ripple Ice Cream, but again it wasn’t quite right: it takes far too long to reach a scoopable consistency, although if you can wait an hour, the taste is delicious! Watch this space…

Unfortunately, the plums are no more, but just as I’d resigned myself to the end of the Opals this year, friends brought around some delicious English peaches from their glasshouse – just superb! The skins are suprisingly fuzzy and are in fact better peeled – perhaps shop-bought specimens have had the fuzziness bred out of them?! Suffice to say that these peel easily and the stone pops out with ease too, making them ideal for serving on crackers and cream cheese for a light lunch, in salads with feta or halloumi, and lightly roasted with maple syrup and thyme or lavender (and a dash of Amaretto if you’re that way inclined – which I usually am!) to create a fragrant compote.

Peaches

This week’s treat to take to an open-air theatre production of Ikarus Inc. (by the excellent Rude Mechanicals) on the village school playing fields was a cobbled-together invention to make the most of my unexpected bounty. Based on my rhubarb shortbread recipe, this peach and marzipan shortbread tray bake is quick to make and simply divine – peaches and almonds are a match made in heaven.

Peach & Marzipan Shortbread Bites – makes 16 small squares

Peach and marzipan shortbread

Shortbread:
125g butter, softened
125g plain flour
25g cornflour
2 level tbsp icing sugar, sieved
1/2 tsp almond extract

 Topping:
3-4 peaches, stoned, peeled and roughly sliced
Juice of half a lemon
2 tbsp Amaretto
125g marzipan, preferably homemade
Few sprigs of lavender flowers (optional – to taste)
Icing sugar to dust

 18cm square tin, 4cm deep, lined with foil or baking parchment

 Preheat the oven to 180°C, gas 5.

 To make the shortbread, mix the butter, flour, cornflour, icing sugar and almond extract together in a food processor or by hand if you prefer. If the mixture seems very soft and sticky, you can add 1 or 2 tbsp ground almonds at this stage. When it comes together to form a dough, press evenly into the tin, prick with a fork and cook for 20 mins until starting to look pale golden brown.

 Combine all the topping ingredients in a bowl and tip onto base. Return to oven and cook for 35-40 mins until the topping is set and golden brown. Allow to cool, then cut into 16 small squares and dust with icing sugar just before serving. These are very rich, which is why I serve them as bitesize squares – you can opt for bigger bars if you prefer though!

Finally, the arrival of another crate of peaches had me reaching for the ice cream maker to concoct a peach sorbet – just peaches, sugar, lemon juice and Grand Marnier – what’s not to like?

Peach Sorbet

Peach sorbet

4-6 ripe peaches, peeled and stoned
125ml water
3 tbsp granulated sugar
Juice of one lemon (or lime)
1-2 tbsps Grand Marnier (optional)

Put the water, sugar and lemon juice in a small pan and simmer gently for 5 minutes or so until the sugar has dissolved. Leave to cool.

Roughly chop the peeled and stoned peaches, then put in a blender with the cooled sugar syrup and blend until well mixed. Add the Grand Marnier if using – this helps make the sorbet easier to scoop when frozen. Pour into an ice cream maker and churn until starting to freeze, then place in the freezer to complete the process. Of course, you can also make this the old-fashioned way by freezing for an hour or so, then whisking in the ice crystals and repeating until softly frozen.

Apricot begonias

Advertisements

Sweet somethings

It’s that time of year when everything suddenly starts to take off, especially after the torrential rain we’ve had over the last few days. You turn your back for a minute, and tiny shoots one day are full-blown weeds the next. Or gooseberries that were mere dots are suddenly jostling for position in twos or threes, clamouring to be thinned so the smallest of the bunch can swell in their turn. My asparagus bed, weeded meticulously not a couple of weeks ago, is now chock-a-block full of dill and poppy seedlings and any number of thuggish weeds. Today wasn’t a day for weeding, that’s for sure, with non-stop rain, but it’s definitely on my To Do list for the not-too-distant future, along with sowing my French beans (so late this year!), planting out my squash, and finishing off my new cut flower bed.

Where does time go on this cusp of spring to summer? One minute you’re bemoaning the lack of water and muttering about how slow things are to take off, then whoosh – all hell let loose! Added to which I’ve had a hectic workload in recent weeks, a translation conference up in Sheffield, and grandmotherly duties to boot. Yesterday, when I should have been tending to my jobs on the allotment in a break from the rain, was our Open Gardens Day in the village. I couldn’t resist going to visit a couple of new gardens, including a couple with views to die for and the most impeccable kitchen garden you’ve ever seen, along with a fruit cage designed as a bird cage – so beautiful. Gardens of dreams indeed – not for us lesser mortals with a pocket handkerchief garden and no staff to tend that immaculate greensward…

While the rain comes down, I thought I’d take this opportunity to share some recipes, including one I made a few weeks ago to use up the rhubarb glut. In actual fact, the rhubarb has slowed down considerably in recent weeks, although the rain may give it a second boost! Gooseberries are my second port of call, as I picked my first kilo out of nowhere one evening last week. Let’s gloss over the fact that I still have some in the freezer from last year – the new season’s crop are always very welcome and these two new recipes went down very well.

First the rhubarb: I wanted to make a rhubarb cake to take on a family visit and a friend’s mention of the Gugelhupf cake she’d made for her daughter’s birthday inspired me to search the web for a rhubarb Gugelhupf. A colleague on the Foodie Translators’ group had mentioned a rhubarb and chocolate version she’d made the previous year and that’s what I had in mind. I eventually came up with a couple of German offerings, one of which I adapted to fit the ingredients I had. The original recipe is here for those of you who read German.

Rhubarb & White Chocolate Gugelhupf – serves 8-10

Rhubarb Gugelhupf

250g butter
200g caster sugar
50g vanilla sugar (if you have it, otherwise just use all caster sugar)
1 tsp vanilla paste (or extract)
pinch of salt
3 eggs, beaten
300g self-raising flour (I used Dove’s Farm gluten-free)
1 tsp baking powder (GF if necessary)
1 tsp cinnamon
120ml natural yogurt (or buttermilk according to the original recipe)
300g rhubarb, chopped into small pieces, but not peeled (unless really tough!)
150g white chocolate

Grease a deep Gugelhupf or ring mould – I used a silicone mould from Lidl, of all places, and sprayed it lightly with an olive oil spray, then used a pastry brush to make sure every crevice was greased, and sprinkled in some sieved flour for good measure. Much better than the metal ring moulds I’ve used in the past!

Lidl ring mould

Preheat the oven to 160°C fan (Gas 4).

Mix the butter, sugar (both kinds) and vanilla extract in a large bowl (or stand mixer) until light and fluffy. Add the beaten eggs gradually and mix well (adding a tbsp or so of sifted flout if it shows signs of curdling). Sift over the baking powder, cinnamon, pinch of salt and the rest of the flour and fold into the mixture. Finally fold in the chopped rhubarb. Transfer the mixture to the mould and level the top. Bake in the pre-heated oven for about 50 mins to 1 hour, testing with a skewer to check whether it’s done.

Allow to cool completely in the mould before gently inverting and removing the mould, If you try and remove the mould while it’s still hot, you are liable to leave bits of the sponge behind! Melt the white chocolate in 30 minute bursts in the microwave, or over a pan of simmering water if you prefer, then pour artistically over the cooled cake.

Decorate as you wish – I used rosemary, but edible flowers would have been good too.

Rhubarb Gugelhupf slice

My gooseberry recipes were inspired, as my recipes often are, by ideas in the Waitose Kitchen magazine, although this time from a couple of years ago. For some reason, I’d seen the flapjack recipe, but never made it as it looked quite unprepossessing, beige and claggy in the original magazine (here if you want to check it out!). With such delicious ingredients, I decided to give it a go anyway and was extremely happy with the results – beautifully tangy with a jammy gooseberry filling, but oaty and nutty at the same time. Mmmmm. I opted for a larger tin than the recommended size, so that might account for the different texture. I used the tart early-season cooking gooseberries (my variety is Invicta, very prolific – and resistant to gooseberry mildew). If you make it with dessert gooseberries, or later in the season, you might like to reduce the sugar content in the gooseberry filling.

Gooseberry & Pecan Flapjacks – makes 16

Gooseberry flapjack

200g butter
400g gooseberries
175g light soft brown sugar
200g spelt flour
1 tsp ground cinnamon
150g oats
100g pecans, chopped
pinch of salt

Preheat the oven to 180°C fan (Gas 5) and grease and line a rectangular baking tin – mine measures 28cm x 18cm x 3.5cm, but the original recipe uses a 20cm square tin.

Top and tail the gooseberries, then place in a pan with 75g of the sugar and cook over a low heat until the sugar melts and the juice starts to flow. Turn up the heat and continue cooking, stirring regularly, for 10-15 minutes until you have a thickish, jam-like mixture. Take off the heat and set aside.

Mix the flour, cinnamon, oats, salt and chopped pecans in a large bowl. In another pan, melt the butter and remaining 100g sugar, then pour over the flour mixture. Mix together until you have a rough dough.

Press half of the dough over the bottom of the baking tin, then spread the gooseberry mixture on top. Sprinkle the remaining dough on top – I found it easier to crumble it with my fingers, so it didn’t cover the jam layer entirely and was quite chunky.

Place in the pre-heated oven and cook for 25-30 minutes until nicely browned. Cool in the tin, then cut into 16 bars and enjoy with a nice cup of tea or coffee. So good.

Gooseberry flapjack slice

My final recipe is a simple lemon posset served with a roast gooseberry & orange compote, which is an adaptation of the roasted rhubarb compote I’ve shared many times before. Possets are so quick and simple to make, I can’t think why we don’t make them more often! The Waitrose recipe that gave me the idea made elderflower creams by adding elderflower cordial to the cream, but I opted for a lemon posset, as I haven’t made any elderflower cordial yet this year: also on my To Do list, but definitely not in wet weather. That’s a sure way to end up with mouldy cordial…

Lemon Posset with Gooseberry & Orange Compote – serves 4

Lemon posset with gooseberry compote

500g gooseberries
Juice and grated zest of one orange
3-4 tbsp brown sugar (or to taste)
300ml double cream
75g caster sugar
Grated zest and juice of 1 large lemon (or 2 small)

First make the compote by topping and tailing the gooseberries and putting in a rectangular shallow baking dish with the juice and zest of the orange and sprinkling over the brown sugar. Cook in a pre-heated oven at 160°C fan (Gas 4) until tender, but still whole, for about 30-40 minutes. Leave to cool. You can add 1 tbsp elderflower cordial at this stage if you feel so inclined – or even elderflower liqueur if you have it!

For the posset, place the double cream, lemon zest and sugar in a small pan and gently bring to the boil, stirring until the sugar dissolves. Then boil for 3 minutes before removing from the heat. Stir in the lemon juice and sieve the cream mixture to remove any large pieces of lemon zest. Pour into small glass dishes, leaving room at the top for the compote, and put in the fridge to chill for 3-4 hours or overnight. It’s quite rich so don’t be fooled by the relatively small amounts!

To serve, gently spoon some of the compote onto each set dessert. These are also good served on their own, or they’re delicious with sliced strawberries instead of compote. Any fruit would work, in fact – and a dash of elderflower cordial would make a nice addition to the posset too, before the setting stage, if you felt so inclined.

Gooseberries

 

Weekend treat: Rocky Road Flapjack

ImageMy student son is home for the weekend, back for a bit of rest and relaxation, respite from the hectic whirl of studying for finals and applying for jobs, and of course the opportunity for home cooking in a clean, warm house with Sky TV and a powerful shower. Not that he isn’t an excellent cook himself, but this weekend’s request menu featured steak – and that’s beyond the average student budget! Rhubarb crumble was also on the menu with the first of the season’s rhubarb – delicious!

Also on the list was something to take back to university next week to sustain him through the late nights at the essay coalface, and Rocky Road Flapjack was his chosen treat. This recipe was adapted from a Waitrose Kitchen magazine special on traybakes last summer, tweaked a little, and resoundingly approved all round. Try it and see!

White Chocolate Rocky Road Flapjack

300g butter

80g light muscovado sugar

150g golden syrup

450g porridge oats

100g unsalted peanuts

100g mini marshmallows

100g dried cranberries

100g white chocolate

Grease and line a deep 12” x 8” roasting tin with foil.

Melt the butter, sugar and golden syrup in a large pan over a low heat. Mix in the oats, then the peanuts, cranberries and marshmallows. Roughly chop the white chocolate and mix though last of all, when the mixture has cooled slightly. Transfer to the tin and bake at 160°C (fan) / Gas 4 for 25-30 minutes until golden brown. Allow to cool completely in the tin, then cut into at least 16 squares. Serve and eat with a cup of tea, convincing yourself that something so delicious and with all those healthy ingredients (fruit, nuts, oats…) MUST be good for you….

The beauty of this recipe is that it can be varied according to what you have in the store cupboard. I used dark chocolate this time, which was equally scrumptious, and cashew nuts work well instead of the peanuts, as would apricots or sour cherries/blueberries instead of the cranberries. A date and walnut or pecan version would be good too, although I haven’t tried that yet, I must admit. The original recipe replaced a third of the oats with jumbo oats, but I’ve never had those in, so haven’t attempted that either. It also drizzled the melted white chocolate on top of the cooked flapjack, but I have a horror of melting white chocolate, as it can all too easily go too far and form lumps, so I opted for the cheat’s solution! They did suggest placing the white chocolate in a freezer bag, sealing and putting the bag in a bowl of just-boiled water until melted, then snipping a corner of the bag and drizzling over, which sounds as though it should work – give it a go if you fancy a challenge…

However you ring the changes, just ENJOY!

 Image

However you ring the changes, just ENJOY!