Hi,
i have just picked my redcurrants a few blackcurrants and some gooseberrys not much as new bushes what can i do with them please
Pauline
I like summer pudding made with mixed fruits.
valmarg
Redcurrant jelly?
I have made summer pudding but we are not keen on the bread with the fruit, so I do a quick version: simmer some mixed fruit - raspberries, blackberries, red or black currants, gooseberries etc for about 5-10 minutes with a little water, put a slice or two of swiss roll in each bowl and pour the warm fruit mixture on top, serve with ice cream.
After all day at work, then a couple of hours on the plot, this is quick and easy to make.
that sounds lovely, fran..we're not too keen on the bread bit, either..we'll try it your way :P :P
thanks sounds nice will try that
Pauline
Oh dear, I think summer pudding is what sliced bread was made for. I personally do prefer the bread version.
Fran, is your swiss roll home made?
If not then yeuk!!
valmarg
Nope, I'm afraid it's not home made, it's only meant for a quickie pudding for when time is short, I try to avoid making cakes as I'm trying to lose weight. I only use a very thin slice so it's mostly fruit.
Hi paulina,
I have been picking redcurrants as they ripen, its surprising how few you get once there all washed!!
I am freezing what i have picked which so far is 80grams or 3oz which is a tiny amount but these are new plants and i am fighting the birds and the weather for the fruit.
I am hoping that when i have enough i can follow this recipie.
http://www.deliaonline.com/recipes/redcurrant-jelly,1224,RC.html
Cambourne7
Oh dear Fran, I would have to say that home made fatless sponge is so much better than bought swiss roll.
I should have to say that I understand your point about trying to lose weight. The people who say it is so much easier in Summer, with salads, etc, don't take into account strawberries and cream, etc, etc!!
The basic fatless sponge is 1 egg to 1oz caster sugar to 1oz S/R flour (or multiples thereof). The egg and sugar whisked until light and fluffy, then the flour sifted and folded in. The resulting mix being spread on to a baking parchment covered swiss roll tin, and baked at 180C until golden and firm to the touch, and left to cool. The resulting sponge used to line a basin, filled with the summer fruits, covered with a slice of the sponge, weighted down and left in the fridge overnight.
A bit more faff than the bought swiss roll, but considerably less E-numbers, and probably less calories.
I would also have to say that the ideal filling is 75% raspberries, to 25% redcurrants. according to Elizabeth David and Jane Grigson. Personally, I wouldn't turn my nose up at anyfruit mixture!!
valmarg
Thanks for all thesewill have a go
Pauline :)
I made a small jar of jam, plus using a ready-made pastry case, had a pie as well (eggwhite/sugar mix then added currants)... Yum. Still got more currants... One year, stuck a load of currants in a small bottle and drowned with vodka. Interesting....
I love the idea of a fatles sponge Valmarg, I will definitely give that a go at the weekend, you dont have a recipe for fatless and sugarless sponge do you?! My idea of heaven, especially if it's topped with low fat chocolate.
I've just eated fried sliced courgette (in a litte butter) for tea so there really is no hope for me!
Fran, I just wish I had such a recipe (fatless sugarless sponge). I think it would put me amongst the richest women in the Sunday Times rich list!!!
Having said that, flour and eggs, and some milk make a pancake batter. Make the pancakes, put some cooked mixed fruit in the pancakes, roll up. Put on a plate, pour some cream over, put under the grill until the cream is scalded.
You will understand from the above, why it is sooooooooo difficult to lose weight, either in winter or summer!!!
But the pancakes are delicious.
valmarg