Tag Archive | Blackberries

Apple and Blackberry Oaty Muffins

Sometimes I do try to bake a little cleaner, I don’t always use tonnes of sugar and chocolate! These little Apple and Blackberry Oat Muffins are based on an a Rachel Allen recipe in which she uses apples and sugar to make a fresh apple sauce.

400 apple sauce- purรฉed apples in a jar!
100ml Sunflower Oil
75g Porridge Oats
225g Plain Flour (sifted)
3tsp Baking Powder
36 Blackberries

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Preheat the oven to 180 degrees celsius and line a 12-cup muffin tray with paper cases. Pour the apple puree into a bowl and stir in the oil and oats. Sift in the flour and baking pour and fold gently.

Divide the mixture between the muffin cases and place three or four blackberries on top of each muffin.

Bake for 25-30 minutes until golden brown and lightly springy to the touch. Cool in the tin for five minutes before placing on a wire rack to cool.

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So they didn’t rise very much and the texture was a bit odd but otherwise they were delicious!

Melissa xx

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Scones, my way

Every now and again I really enjoy a good scone! Not the bland, boring, dry type but the crunchy topped, light, fruit filled type.

I’m not gonna talk about the referendum BUT…. Seemingly scones originated from Scotland but have become known around around the world as part of a typically English afternoon tea.

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Ingredients:
450g plain flour
1/2 tsp salt
2 tsp baking powder
50g butter
2 tbsp caster sugar
250 ml milk
100g raspberries
100g blackberries
1 egg and extra sugar for topping

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Preheat the oven to 220C/425F/Gas Mark 7.

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Sift the flour, salt and baking powder into a bowl. Rub in the butter until it resembles breadcrumbs and then add the sugar.

Make a well in the centre and pour in the milk, stir together using a round bladed knife until it forms a soft dough.

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At this stage I split the dough in two, and to one part I added raspberries and the other I added blackberries.

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I rounded each dough on a lined baking tray and flatted. I then sliced throughย the dough the get 6 triangles. I finished them off with beaten egg and a generous sprinkle of caster sugar.

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Bung them into the oven for 15-20 minutes until golden brown. I took mine out just before this and separated the triangles to give the insides a crunchy finish.

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Serve split open, filled with butter and jam or clotted cream and jam and a nice cup of tea! I’m bringing these little beauties to Angie’s place for Fiesta Friday 33! See you there…

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Melissa xx

Fruity Garden Tarts- 100th post!

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I can’t quite believe that I’ve written 100 blog posts in just 11 months. I’ve been visited thousands of times by people in 62 countries- lucky me!

To celebrate I’m using my garden grown produce to make some fruity free-form tarts to bring to Angie’s for Fiesta Friday.

The blackberries have really taken off in the garden, so as well as packing up the freezer, Dr Doolittle has made several scrumptious jars of blackberry jam. The apples are back too, so I picked a couple especially for these tarts. Oooh, has anyone got any elderberry recipes? We’ve got plenty of those popping up and I’d love some new ideas!

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BLACKBERRY JAM & APPLE TARTS

INGREDIENTS

400g plain flour
200g cool butter, cut into cubes
50g caster sugar
2 egg yolks
6 tbsp blackberry jam (I used a jar of Dr Doolittle’s homemade blackberry jam)
200g of blackberries (a small handful per tart)
2-3 apples, cored and chopped
Brown sugar
Cinnamon

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INSTRUCTIONS

Sift the flour into a bowl and rub in the butter to make ‘breadcrumbs’. Stir in the sugar. Beat the egg yolks then pour into the flour mixture. Mix gently with a round-bladed knife then mould by hand into a soft dough. If necessary, add a little cold water. Wrap in clingfilm and place in the fridge for 20 minutes before rolling out.

Preheat the oven to 190ยฐ, I turned the rayburn off!

Roll out the pastry and cut into 6 equal circles (I cut around a soup bowl) and place onto a lined baking tray.

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Spread blackberry jam over the bottom of the pastry. Place a handful of berries on each circle. Dice the apples into small cubes and scatter evenly over the pastry, leaving a border to allow for a boarder.

Brush the pastry borders with beaten egg or milk and then pinch up the pastry to create a wall around the tart.

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Sprinkle with a little brown sugar and cinnamon.ย  Bake for 15-20 minutes or until golden brown.

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Serve with icecream or cream or custard… Or just eat as it is!

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Melissa xx

Remember you can join me on Twitter @the_glen_house

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Garden grown blackberry crumble

It’s that time of year again, the time when beautiful little blackberries start popping up in abundance in Irish hedgerows.

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Luckily, they seem to be making a staggered appearance around The Glen House garden, giving us plenty of time to pick them. Just to note, we’re not picking them all, there are PLENTY left for the birds!

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So this week I’ve decided to bring a blackberry and pear crumble to Angie’s place for Fiesta Friday.

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My favourite crumble recipe is from Rachel Allen’s book Bake! It adds oats to a traditional crumble mixture to give it a really crunchie texture. This is my version…..

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Ingredients:
400g blackberries
2 pears
150g plain flour
75g butter CHILLED
25g porridge oats
75g soft brown sugar

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Place the flour in a large bowl, add in the butter and using your fingertips rub it in until it resembles coarse bread crumbs. Then add in the sugar and oats and combine (I used a spoon, so that I wouldn’t warm the butter up).

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Lay the blackberries and chopped up pear in a 1 litre pie or oven dish, then sprinkle with the crumble mixture.

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Bake in a preheated oven at 180 degrees for 30-40 minutes until golden brown on top.

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I served mine with greek yogurt, but custard or icecream would be just as yummy!

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I stumbled upon a poem by the wonderful Irish poet Seamus Heaney that sums up this time of year….

Blackberry Picking
Late August, given heavy rain and sun
For a full week, the blackberries would ripen.
At first, just one, a glossy purple clot
Among others, red, green, hard as a knot.
You ate that first one and its flesh was sweet
Like thickened wine: summer’s blood was in it
Leaving stains upon the tongue and lust for picking.
Then red ones inked up and that hunger
Sent us out with milk cans, pea tins, jam-pots
Where briars scratched and wet grass bleached our boots.
Round hayfields, cornfields and potato-drills
We trekked and picked until the cans were full
Until the tinkling bottom had been covered
With green ones, and on top big dark blobs burned
Like a plate of eyes. Our hands were peppered
With thorn pricks, our palms sticky as Bluebeard’s.
We hoarded the fresh berries in the byre.
But when the bath was filled we found a fur,
A rat-grey fungus, glutting on our cache.
The juice was stinking too. Once off the bush
The fruit fermented, the sweet flesh would turn sour.
I always felt like crying. It wasn’t fair
That all the lovely canfuls smelt of rot.
Each year I hoped they’d keep, knew they would not.

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Melissa xx