Summer is the ideal time to taste some of the gorgeous berries around. Fresh summer berries add delicious flavour, colour and nutrition to any dish.
Blackberry Muffins
3/4 cup natural yoghurt
1/2 cup water
2 eggs
2 cups blackberries
3 cups plain flour
1 tbsp baking powder
1/2 tsp baking soda
1 1/2 cups sugar
icing sugar for dusting
Method
Mix yoghurt, water and eggs together. Add remaining ingredients and mix until just combined. Spoon into well-greased muffin pans and bake at 180C for 15-20 minutes. Dust with icing sugar just before serving.
Preparation time: 10 minutes
Cooking time: 20 minutes
Makes: 12
Raspberry Crepes
2 cups plain flour
pinch salt
1 tsp sugar
2 eggs, lightly beaten
2 cups milk
1 tbsp melted butter
3 1/2 cups raspberries
icing sugar, for dusting
maple syrup or honey, to serve
Method
Sift the flour, salt and sugar into a bowl and make a well in the centre. In a jug or bowl, mix the eggs and milk together with 100ml of water. Slowly poor the mixture into the well, whisking all the time to incorporate the flour and ensure a smooth batter. Stir in the melted butter. Cover and refrigerate for 20 minutes.
Heat a crepe pan or a small non-stick frying pan over medium heat and lightly grease. Pour in enough batter to coat the base of the pan in a thin, even layer. Tip out any excess. Cook for one minute, or until the crepe starts to come away from the side of the pan. Turn over and cook on the other side for one minute more until just golden. Repeat the process, stacking the crepes on a plate with greaseproof paper between them and covered with foil, until all the batter is used up.
To serve, put one crepe on a serving plate. Arrange some raspberries on a quarter of the crepe. Fold the crepe in half, then half again, so that the raspberries are wrapped in a little triangular pocket. Repeat with the remaining crepes and raspberries. Dust with icing sugar, drizzle with maple syrup or honey, and serve.
Preparation time: 15 minutes (plus 20 minutes refrigeration time)
Cooking time: 2 minutes
Makes: 8
Strawberry Mousse
250g fresh or frozen strawberries
2 eggs, separated
1/4 cup sugar
1/2 cup milk
3 tsp gelatine
1/4 cup hot water
200ml cream, whipped
6 strawberries (for decoration)
Method
Blend strawberries in a food processor. Beat together egg yolks and sugar. Bring milk to the boil in a saucepan; add to egg yolk mixture, return to heat for one minute. Stir this custard rapidly. Do not boil.
Dissolve gelatine in hot water, add to strawberries. Allow to cool.
Beat egg whites until stiff. Fold raspberry mixture, custard, cream and egg whites together. Pour into serving dishes. Refrigerate until set. Decorate with strawberries.
Preparation time: 40 minutes (plus refrigeration time)
Serves: 6
Berry and Rhubarb Pies
2 cups coarsely chopped rhubarb
1/4 cup sugar
2 tbsp water
1 tbsp cornflour
2 cups mixed berries (frozen or fresh)
1 egg white
2 tsp extra sugar
shortcrust pastry
Method
Place rhubarb, sugar and half the water in a medium saucepan; bring to the boil. Reduce heat; simmer, covered about 3 minutes or until rhubarb is tender. Blend cornflour with remaining water; stir into rhubarb mixture. Stir over heat until mixture boils and thickens. Remove from heat; stir in berries. Cool.
Grease six 3/4 cup muffin pans. Cut out six 12cm rounds of pastry. Press rounds into pan holes. Refrigerate for 30 minutes.
Preheat oven to 200C. Cut out six 9cm rounds from pastry. Divide fruit mixture among pastry cases. Brush edge of 9cm rounds with egg white; place over filling. Press edges firmly to seal. Brush tops with egg white; sprinkle with extra sugar. Bake pies about 30 minutes. Stand in pan for 10 minutes before lifting out. Serve warm with cream or ice-cream.
Preparation time: 30 minutes (plus refrigeration time)
Cooking time: 30 minutes
Serves: 6
Blueberry Philly Snails
2 1/4 cups SR flour
2 tbsp caster sugar
pinch salt
30g butter, chopped
1 cup milk
125g Philadelphia spreadable cream cheese
grated rind of lemon
1 punnet blueberries
Method
Sift the flour, sugar and salt into a large bowl. Rub in the butter until the mixture resembles coarse breadcrumbs. Stir in enough milk to form a sticky dough. Knead for two minutes on a lightly floured board until smooth.
Roll the dough into a 30cm x 45cm rectangle. Combine Philly and lemon rind until smooth. Spread the lemon Philly mixture over the dough, and sprinkle with blueberries. Roll up from the log side (as for a Swiss roll) to enclose blueberries.
Cut the roll into 3cm slices and place cut slices side up on baking trays lined with baking paper. Bake at 200C for 15 minutes or until golden. Brush with glaze.
Glaze: Combine jam and water in small pan and stir over medium heat, until smooth.
Preparation time: 15 minutes
Cooking time: 15 minutes
Makes: 12