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If you've got any fruit in the freezer from last year that you don't know what to do with this might help a bit. A fruit curd, crunchy blueberry muffins and a luxury compote to go with icecream. Also most supermarkets sell frozen fruit on multi offers, such as 3 bags (350-500g) for £2 at Sains.
I had some frozen raspberries and we like lemon curd in our house so I made some raspberry curd yesterday (a baking/making day). Can also use blackberries, gooseberries even currants. For the raspberry curd I based it on the easy delia recipe that you can cook in a pan not in a bowl over water which takes forever as you have to make sure it doesn't curdle. (Puts most people off trying it)
500g frozen rasps
juice from 1 and 1/2 lemons (can use bottled, 3 tablespoons)
4 eggs
8oz butter
12oz sugar
1 tablespoon cornflour
I put rasps, lemon juice and 4oz sugar in pan and cooked until rasp were soft enought to sieve. In other pan put butter, remaining sugar and melt slowly. Put sieve over pan with butter and sugar in it. Push rasps through sieve (unless you like picking seeds out of your teeth in which case miss out this bit)
Slake cornflour with a bitof water and add to pan with beaten eggs. Cook over medium heat whisking all the time to stop it sticking and burning. Takes about 5 mins to thicken. Turn heat right down and simmer for another min. This cooks out the cornflour. Pour into sterilised jars and seal. Makes 3 standard jars and a bit leftover.
had some for breakfast on my toast this morning....Yummy!
I'd bought some frozen dark cherries when they were on offer at Asda at a £1 a bag (350g). Put in a pan with 4oz sugar and tablespoon of lemon juice. Bring to boil slowly and then simmer for about 5 mins. Pour into bowl and allow to cool. Then add a measure of creme de cassis liqueur. Great with icecream or with a meringue nest and a bit of creme fraiche. You could use other liqueur or brandy whatever you like.
I also made some blueberry muffins using frozen blueberries. I cheat and use a blueberry muffin mix. The one by Betty Crocker with a tin of wild blueberries in it. Sainsbury's do it. (I don't use the tin, add that to compote)
Defrost 4oz frozen blueberries in a bowl then spread out onto kitchen paper on a plate to take off any excess water. Make up the mix and fold in blueberries. Put into muffin cases in tray. Mix says 6 large ones, I make 8 smaller ones. Flatten mix with back of spoon and sprinkle with demerara sugar for crunch. Bake for 20-25 mins.
The reason I don't use the tin is the fruit is in syrup and is very wet and I find it makes the mix a bit sloppy. Can use fresh blueberries but they are a lot more expensive than the frozen ones.
_________________________
"..I went from adolescence to senility, trying to bypass maturity.." Tom Lehrer
I had some frozen raspberries and we like lemon curd in our house so I made some raspberry curd yesterday (a baking/making day). Can also use blackberries, gooseberries even currants. For the raspberry curd I based it on the easy delia recipe that you can cook in a pan not in a bowl over water which takes forever as you have to make sure it doesn't curdle. (Puts most people off trying it)
500g frozen rasps
juice from 1 and 1/2 lemons (can use bottled, 3 tablespoons)
4 eggs
8oz butter
12oz sugar
1 tablespoon cornflour
I put rasps, lemon juice and 4oz sugar in pan and cooked until rasp were soft enought to sieve. In other pan put butter, remaining sugar and melt slowly. Put sieve over pan with butter and sugar in it. Push rasps through sieve (unless you like picking seeds out of your teeth in which case miss out this bit)
Slake cornflour with a bitof water and add to pan with beaten eggs. Cook over medium heat whisking all the time to stop it sticking and burning. Takes about 5 mins to thicken. Turn heat right down and simmer for another min. This cooks out the cornflour. Pour into sterilised jars and seal. Makes 3 standard jars and a bit leftover.
had some for breakfast on my toast this morning....Yummy!
I'd bought some frozen dark cherries when they were on offer at Asda at a £1 a bag (350g). Put in a pan with 4oz sugar and tablespoon of lemon juice. Bring to boil slowly and then simmer for about 5 mins. Pour into bowl and allow to cool. Then add a measure of creme de cassis liqueur. Great with icecream or with a meringue nest and a bit of creme fraiche. You could use other liqueur or brandy whatever you like.
I also made some blueberry muffins using frozen blueberries. I cheat and use a blueberry muffin mix. The one by Betty Crocker with a tin of wild blueberries in it. Sainsbury's do it. (I don't use the tin, add that to compote)
Defrost 4oz frozen blueberries in a bowl then spread out onto kitchen paper on a plate to take off any excess water. Make up the mix and fold in blueberries. Put into muffin cases in tray. Mix says 6 large ones, I make 8 smaller ones. Flatten mix with back of spoon and sprinkle with demerara sugar for crunch. Bake for 20-25 mins.
The reason I don't use the tin is the fruit is in syrup and is very wet and I find it makes the mix a bit sloppy. Can use fresh blueberries but they are a lot more expensive than the frozen ones.
_________________________
"..I went from adolescence to senility, trying to bypass maturity.." Tom Lehrer
I adore lemon curd, and banana curd, and orange curd, and... 
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