Summer is finally here! I’m so excited for lazy weekends in the park and on the beach, easy excuses to eat ice cream all the time, sweet fresh berries… 😀
But before it gets too hot in my flat, I thought I’d do some light summer baking and these fluffy raspberry jam muffins were perfect! These are great for breakfast or as a snack – they are surprisingly addictive, especially when warm, so try not to eat all of them in one go (as I almost did!).
Ingredients (makes 14 small muffins)
140 g golden caster sugar
200 g plain flour
1 tsp bicarbonate of soda
100 ml natural yogurt
2 large eggs
1 tsp vanilla extract
140 g butter, melted
14 tsp seedless raspberry jam
Preheat oven to 190°C / 170°C fan / 375°F.
Line your cupcake/muffin tin with paper cases.
Combine the dry ingredients (sugar, flour, bicarb) together.
Lightly whisk the eggs, and mix with the yogurt and vanilla.
Pour the egg mixture into the dry ingredients and add in the melted butter.
Gently fold everything together.
Fill each muffin case halfway with batter, add a tsp of raspberry jam and top up with more batter.
Bake for 16-18 minutes or until the muffins are golden brown and a skewer comes out clean.
Holidays give you a dangerous taste of what life is like away from work… and our week in Mallorca was delicious. I don’t quite want to accept that I’ve come back to reality, so I’m writing this post to wallow reminisce.
We visited so many beautiful places – the dramatic Tramuntana mountain range and the little towns tucked away in the valleys, the hidden calas with the most turquoise waters I’ve ever seen, and the incredible Es Pontas, a gigantic natural rock arch with one of the most difficult deep water solo routes.
Being on holiday was no doubt another excuse to eat as much as we physically could. We had so much tasty seafood paella, tapas and most importantly… ice cream! These were my three favourite flavours from the trip!
1. Crema catalana
I found out that this is a popular Spanish dessert, kind of like a creme brûlée. The ice cream was wonderfully creamy and custard-y, but what made it special was the flecks of caramelised sugar throughout the ice cream – so good.
We came across this brightly decked out gelateria in Valldemossa. This was our first stop along our mini road trip through Serra de Tramuntana and I absolutely loved this small town in the mountains! I had a lovely time browsing the shops selling Spanish wares (though admittedly it was all very touristy) and marvelling over the amazing views.
This gelato was the perfect treat on this hot day, and I particularly liked the swirl of coffee / chocolate sauce.
3. Kinder bueno
This was a sweet after-dinner treat along the Pollença seaside (and I’m pretty sure this was our second ice cream of the day so we conservatively shared a scoop).
All in all, this was an wonderful getaway and I can’t wait to visit again. For now, I’m feeling semi-rejuvenated and will have to go back to exploring London for new and tasty ice creams!
Even though it’s only August, it’s already getting cooler and the days are getting shorter here in the UK… but as if that would stop me from making more ice cream! I love ice cream in all seasons, and I’m looking forward to experimenting with more autumnal and winter flavours (mmm mince pie perhaps?). But for now, summer’s not quite over yet, so I’m taking advantage of the remaining sunshine and beautiful fresh fruits.
Raspberry ripple is a classic British flavour which wonderfully showcases the sweet and tangy berries. I love the balance between the velvety dairy ice cream and the fresh berry coulis – this ice cream also looks amazing with its lovely scarlet-purple swirls, and is sure to impress friends and family.
London was going through an unbearable heatwave, so we decided to escape our furnace of a flat and head down to Bournemouth for a day. Turns out the rest of south-west England had the same idea, as the beaches were completely packed! It was such a lovely day, lounging under the sun and going for a paddle in the sea.
It might’ve been the heat, but I’m not exaggerating when I say I had one of the tastiest ice creams ever from a small beach-side hut. This scoop of raspberry ripple meringue had light ribbons of raspberry through it, with crunchy pieces of meringue swirled in as well.
I’ve made raspberry ripple ice cream a few times now, and most recently I decided to make a version with not only raspberries, but also blackberries, redcurrants and blackcurrants. This gave the coulis a deeper purple colour and a tangier flavour (so I probably should’ve added more sugar).
Summer berry coulis
250 g mixed berries (frozen or fresh)
75 g caster sugar
2 tbsp lemon juice
On a medium heat, gently cook the berries with the sugar and lemon juice.
Use the back of a wooden spoon to mash any stubborn berries.
Cook for 10-12 minutes, or until the mixture has reached a jam-like consistency.
Let the mixture cool, then blitz in a blender until smooth.
Pass the mixture through a sieve to remove the seeds.
The remaining coulis can now be used to swirl through ice cream, yogurts, oatmeal or as a topping for other desserts – enjoy!
The ice cream turned out really well, and it looks gorgeous too! It’s so delicious served on its own, or with a handful of fresh berries on the side.
I often go through phases where I’m completely obsessed with and constantly craving one type of food for a few weeks at a time. In the past, it’s been banana oatmeal, pesto on bagels… and recently, it’s bircher muesli.
Bircher muesli was created by Swiss doctor Maximilian Bircher-Benner as a health food for his patients. Nowadays, it’s a healthy breakfast option which is also incredibly easy to make and very customisable. It’s pretty similar to overnight oats – but Dr Bircher-Benner was way ahead of the trend, as he invented this in the 1890s!
I like to make a big batch of this on Sunday evening, which gives me breakfast for at least 4 days. It’s definitely best to keep it in the fridge for at least 6-8 hours before serving, so that the oats can soak up all the liquid ingredients to become very creamy. I think the flavours mingle and improve after a few days, though I wouldn’t keep it for any longer than 5 days.
Ingredients (4 servings)
100 g rolled oats
120 g natural yoghurt
2 apples, grated (I used braeburn, but any crisp, juicy apple will work)
2 tbsp maple syrup
70 g frozen raspberries
1 tsp cinnamon
A handful of raisins
A splash of milk
Roughly grate the apples.
Mix all the ingredients together – if the mixture looks too dry, loosen with a splash of milk. The measurements above can be changed depending on your tastes – add more yoghurt / milk if you prefer a moister muesli.
Keep in the fridge overnight, or for a minimum of 4 hours.
Serve and enjoy!
Like I said, feel free to change up the fruits you add into the mixture, or add a few handfuls of nuts for more texture! Let me know in the comments what you think – I hope you enjoy this recipe as much as I do!
Summer is in full swing here in London, so I thought I would share four (or technically three) ways to prepare my favourite fruit of the season – strawberries! I served these together, but you can also have them separately, or paired with other desserts.
1. Fresh strawberries
Okay, okay this is a bit of a cheat as there’s not much preparation to do – but sometimes fresh fruit should just be enjoyed as it is, with nothing else added.
That being said, here are three tasty ways to prepare this beautiful fruit.
2. Roasted strawberries
Roasting the strawberries gives the fruit a more concentrated, sweeter flavour. The berries end up with a gooey and syrupy texture, meaning they’re best paired with something else (e.g. ice cream, oatmeal, bircher muesli, toast), rather than eaten on their own (though I wouldn’t stop you!).
200 g strawberries
1 tbsp maple syrup
1 tbsp honey
Pinch of sea salt and black pepper
Squeeze of lemon juice
Preheat the oven to 180°C / 160°C fan / 350°F.
Cut the strawberries into halves or quarters (if large).
Mix all the ingredients together.
Roast in the oven for 30 minutes, turning them halfway.
3. Marinated strawberries
This is a delicious recipe that heightens the sweetness of the strawberries, while keeping them extremely fresh. I love the extra zing! that the mint and lemon zest provides to the fruit. Again, like the roasted strawberries, these are a great topping for other desserts or breakfasts.
200 g strawberries
1 tbsp caster sugar (you could use a natural liquid sweetener, if you prefer)
5 mint leaves, finely chopped
Zest and juice of 1/4 lemon
Cut the strawberries into quarters.
Mix all the ingredients in a bowl and cover with cling film.
Chill in the fridge for at least 1 hour, and longer for a more syrupy result.
4. Strawberry ice cream
Despite being such a simple flavour, strawberry ice cream is one of the hardest ice creams to get right. Often, it can end up with small ice crystals because strawberries are over 90% water! Therefore, you have to start with the highest quality strawberries which are super sweet (rather than pale and watery) to make this ice cream.
Some recipes say to cook the strawberries first before mixing it with the ice cream base (e.g. David Lebovitz’s Roasted Strawberry & Miso Ice Cream), but I wanted to retain the naturally fresh flavour of strawberries, so I chose to puree the fruit before combining it with my usual custard base.
My ice cream has a light, fragrant note of strawberries, but unfortunately the berries I used weren’t as ripe and sweet as they should’ve been. Thankfully, there were no crunchy ice crystals!
This is a lovely ice cream to enjoy on its own, or with another dessert. I love the combination of strawberries, white chocolate and matcha, so I paired this ice cream with some homemade matcha blondies (recipe to come).
This has been a pretty long post – so I’m glad you’ve made it down here! Let me know what your favourite way of eating strawberries this summer.