A page to share your favourite recipes from your allotment produce and your other favourite recipes.
Robyn brought some of her delicious blackcurrant recipes for us to use.
Blackcurrant Sorbet
Simmer around 750g of blackcurrants gently in water to break the skins - sieve to remove the skins retain the cooking liquor.
Add sugar to taste and then simmer until the sugar is dissolved. Add 2-3 mint stems and remove from the heat.
Leave to cool and transfer into an ice cream maker to finish according to the instructions.
Blackcurrant curd
Delicious on scones, toast, with yogurt, or on a Victoria sponge.
Find the full recipe on the Accumulate website
Greek Courgette Bread
This recipes uses cups for measurements but great for your autumn gluts
Wendy has supplied her delicious brownie recipe from the AGM. Thank you Wendy!
AGM beetroot brownies.
270 g peeled beetroot.
70 g mixed chopped nuts. Or just hazelnuts
2 eggs
125 g dark muscovado sugar
Pinch of salt.
100 g dark chocolate ( minimum 70% cocoa)
1.5 tbsp self raising flour.
(rice flour for gluten free)
1. 5 tsp baking powder.
Half tsp vanilla extract.
50 g good quality cocoa powder
Heat oven 160 degrees c /gas mark 3
Line baking tin and lightly brush with vegetable oil.
Cook the chopped beetroot in covered bowl with splash of water in microwave for about 8 mins.
While beetroot cooking. Blitz nuts in food processor or hand stick blender.
Whisk eggs, sugar and salt with electric whisk until tripled in volume.
Drain water from beetroot. Blend to puree .
Stir in broken chocolate. Cover and leave to melt. beetroot needs to be hot to melt chocolate. If necessary re heat in microwave for 1 min.
Beat powdered nuts, flour, cocoa powder and vanilla extract to egg and sugar mixture. Fold through to fully incorporate.
Add beetroot and chocolate mixture. Fold through to mix.
Pour into baking tin.
Bake for about 35mins.
When baked leave in tin for 30 minutes to cool before cutting.
Makes about 8
No comments:
Post a Comment
Comments will be moderated by the creators of this blog