Nigel Slater’s summer time fruit recipes | Life and magnificence

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Tright here comes a degree in deepest summer time when each meal appears to finish with the wedding of fruit and a few form of dairy produce. Ripe cherries with ricotta, gooseberries with cream cheese, or maybe a peach cake with a dish of flippantly whipped cream. I additionally like to begin the day with yogurt, muesli and strawberries which have been marinated with orange and a drop of sweet-sour balsamic vinegar. This yr has been notably nice for comfortable fruit, so listed here are a few of my favourites from this lengthy summer time.

Gooseberry cheesecake bars

Gooseberries have a pure affinity with dairy produce, which is why they produce what might be the last word fruit idiot. Their attribute sharpness marries neatly with cream cheese, too, therefore their addition to this summer time cheesecake. The juice that collects from the cooked fruit ought to be completely chilled and served over the completed cake.

Serves 8
For the gooseberries
gooseberries 600g
caster sugar 2 tbsp
water 3tbsp

For the crust
candy oat biscuits 300g
butter 90g

For the cheesecake
cream cheese 300g
caster sugar 150g
egg 1
egg yolks 2
mascarpone 125g
vanilla extract

You will want a 24cm sq. cake tin, lined with baking parchment.

Top and tail the gooseberries, place in a non-reactive saucepan with the sugar and water, then deliver them to the boil. As the berries start to burst, take away from the warmth. Place a sieve over a deep jug, pour within the cooked fruit and let it drain, the juice gathering within the jug beneath.

Crush the biscuits to nice crumbs in a meals processor or with a rolling pin. Melt the butter, add the crumbs then combine completely. Press them down into the lined cake tin, then refrigerate for 30 minutes.

Spoon the drained gooseberries over the biscuit crust. Put the juice within the fridge to sit back. Set the oven at 175C/gasoline mark 3. In a meals mixer fitted with a paddle beater, combine collectively the cream cheese, caster sugar, egg and yolks, and mascarpone, then add a teaspoon or so of vanilla extract. When all is completely combined, spoon into the lined tin, easy the floor stage, then bake for 35-40 minutes, till the cake is sort of set within the center. The centre ought to wobble barely when flippantly shaken.

Remove the cake from the oven and depart to chill, then place within the fridge and chill for a great 4 or 5 hours. It wants this time during which to set correctly. Remove from the tin and slice into 8 equal bars. Serve with the gooseberry syrup. Decorate as you want.

Raspberry pancakes

Raspberry pancakes.

Raspberry pancakes. Photograph: Jonathan Lovekin for the Observer

In deepest summer time I wish to make a rose-scented sugar for pancakes, scattering the pale pink sugar over them with a squeeze of lemon. Equally scrumptious is a home made raspberry protect, served heat from the range. Slightly cream is nice right here, too.

Serves 3-4
For the pancakes
butter 30g
plain flour 100g
caster sugar a stage tbsp
egg 1 massive, plus an additional egg yolk
milk 350ml

For the raspberry protect
raspberries 500g
granulated sugar 400g
lemon 1

Make the pancakes. Melt the butter in a small pan, take away from the warmth and depart to chill. Sift the flour along with a pinch of salt into a big bowl. Stir within the sugar.

Make a effectively within the centre then pour within the egg and egg yolk, flippantly crushed, and the milk. Bring the flour slowly in to the center, beating flippantly to get a easy batter. Set apart for half of an hour.

Put the raspberries in a deep saucepan and add the sugar. Finely grate the zest from the lemon, squeeze its juice and add each to the pan. Bring to the boil and proceed boiling for 5 minutes. Remove from the warmth, eradicating any froth from the floor, then put aside.

Brush a 20-22cm non-stick frying pan or crepe pan with a bit melted butter. When the butter begins to sizzle, give the batter a fast stir, then pour or ladle in sufficient to provide a wafer-thin layer. Tip the pan round so the batter covers the underside. Let it cook dinner for a minute, then run a palette knife across the edge to loosen it. Slide the palette knife beneath, then flip the pancake over shortly and easily. Leave to cook dinner for a minute or 2 then slide out on to a plate.

Continue with the remainder of the combination. You ought to make about 6-8 pancakes. Serve the pancakes with thick cream and the raspberry protect.

You could make a scented sugar to scatter over the pancakes in the event you choose. Process a big crimson backyard rose (not 1 from a store) with 3 tablespoons of sugar in a meals processor. When the sugar is pink, scatter over the pancakes with a squeeze of lemon.

Ricotta cream, cherry compote

Ricotta cream, cherry compote.

Ricotta cream, cherry compote. Photograph: Jonathan Lovekin for the Observer

I wish to make cherry compote simply earlier than serving, so the steaming fruit contrasts with the cool, milky ricotta cream.

Serves 4
ricotta 250g
mascarpone 250g
orange 1 medium-sized
vanilla extract ½-1 tsp
orange blossom water 1 tsp
icing sugar to style

For the compote
blackcurrants 75g
cherries 250g
caster sugar 1 tbsp
water 6 tbsp

Put the ricotta and mascarpone right into a mixing bowl. Finely grate the zest from the orange and stir it in, along with the vanilla extract and orange blossom water to style.

Line a small sieve or colander with a bit of unpolluted muslin (a J-cloth will do) and spoon the ricotta cream into it. Suspend the sieve over a bowl so there may be room for any whey to run off, then cowl the floor with a bit of clingfilm, a small, heavy plate and a weight, and refrigerate for no less than 4 hours.

Make the compote. Top and tail the blackcurrants and put them in a non-reactive saucepan. Stone the cherries, add them to the pan with the sugar and water, and produce to the boil. Lower the warmth and let the compote bubble light for a couple of minutes till the berries have burst and the syrup is deep purple. Remove and put aside.

To serve, take away the plate and clingfilm from the ricotta cream. Turn the sieve the wrong way up on a serving plate, shaking it gently to dislodge the cream from its container. Dust, if you want, with a bit icing sugar. Serve with the cherry compote.

Peach and honey cake

Peach and honey cake.

Peach and honey cake. Photograph: Jonathan Lovekin for the Observer

A cake, studded with recent fruit, works as each dessert and teatime deal with. If this cake, with its layer of soppy peaches and crunchy pine nuts, is to return out on the finish of a meal, I would come with a jug of pouring cream, too.

Serves 8-10
peaches 3 ripe
honey 4 tbsp
rosemary 1 sprig

For the batter
floor almonds 80g
plain flour 100g
baking powder ¾ tsp
butter 180g
caster sugar 180g
eggs 3 massive
lemon 1
pine nuts 2 tbsp

Line the bottom of a 20cm spherical, deep, springform cake tin. Set the oven at 180C/gasoline mark 4.

Halve the peaches, take away their stones and slice every half of into 4. Place the slices on a foil-lined grill pan, trickle over 2 tablespoons of the honey then depart beneath a scorching grill until their edges have began to caramelise. Watch them fastidiously all through the method. Finely chop the rosemary needles.

Mix collectively the bottom almonds, plain flour and baking powder. Cut the butter into small cube then beat to a pale, thick cream with the sugar utilizing a meals mixer. Break the eggs right into a bowl and beat them flippantly. With the beater turning at low pace, alternately add the egg and flour mixtures till you’ve gotten a easy, thick cream. Finely grate the zest of the lemon and stir in. Spoon into the lined cake tin.

Place the grilled peaches on prime of the cake – they appear finest randomly distributed quite than neatly organized – then scatter over the pine nuts and the chopped rosemary needles. Bake for 45 minutes, till flippantly agency and golden, then take away and brush with the remaining honey. Leave to chill earlier than turning out of the tin.

Strawberry bircher muesli

Strawberry bircher muesli.

Strawberry bircher muesli. Photograph: Jonathan Lovekin for the Observer

Dr Bircher’s basic muesli is one in all my favorite breakfasts, although I’ll admit to eradicating the raisins, which I discover introduce an unwelcome sweetness. This is a brisker model, with sliced strawberries and orange. It ought to be served completely chilled.

Serves 4-6
porridge oats 100g
rolled jumbo oats 50g
apple juice 400ml
honey 2 tsp
apple 1, cored and grated
yogurt 100g

strawberries 250g
caster sugar 2 tbsp
orange juice of ½
balsamic vinegar a drop or 2

Sprinkle the oats in a single layer in a big shallow pan and toast them flippantly over a reasonable warmth. Remove from the warmth once they scent heat and nutty and their color will darken barely.

Let the oats cool, then put them in a bowl with the apple juice, honey, grated apple, a bit sugar if you want, and a beneficiant pinch of salt. Cover and refrigerate in a single day.

Slice the strawberries, put them in a mixing bowl and scatter the sugar over them. Squeeze within the orange juice, then add a number of drops of balsamic vinegar to style. Set apart within the fridge in a single day.

Next morning, fold the yogurt into the bircher muesli adopted by the strawberries, then serve.

Email Nigel at [email protected] or observe him on Twitter @NigelSlater


Nigel Slater from theguardian.com

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