2   79
2   82
5   151
1   46
0   88
2   104
6   68
1   72
2   26
3   55

Seasons Eatings | June Edit

Summer is upon us, and as the British weather attempts to remain warm my mind, as ever, is fixated on food and what delicious fruits and herbs I can bake with. While always aware of it’s importance I’ve only recently focussed my attention on a seasonal approach to baking. Not only are the ingredients at their very best and cheapest when in season, but it’s also the perfect way to acknowledge the changing colours and honour the seasonal celebrations.

So with this I’m delighted to introduce Seasons Eatings, a new Monthly feature showcasing all the best fruits and herbs perfect for baking with throughout the approaching season. I’ll be with you along the way, trialling and testing out recipes and sharing them for you to try.


Fruits

Apricot

Banana (try my Nutella Swirl Banana Bread)

Blackcurrents

Gooseberry

Nectarine

Pomegranate

Rhubarb

Strawberry

Blueberries

Why don’t you try this Blueberry and Lemon Loaf recipe below which I found in June’s issue of Good Housekeeping magazine. 


Herbs

Lavender (Lavender and White Chocolate Cookies)

Mint

Why don’t you try my Cucumber and Mint Juice below


Blueberry and Lemon Loaf

Packed full of blueberries and zingy lemon 

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 10 servings

Ingredients

For the loaf

  • 50 ml vegetable oil
  • 200 g self-raising flour
  • 175 g caster sugar
  • 2 medium eggs
  • 200 g sour cream
  • 2 tbsp vanilla extract
  • 2 lemon zest
  • 125 g blueberries

For the icing drizzle

  • 75 g icing sugar
  • 2 tbsp lemon juice

To decorate

  • 50 g blueberries
  • 1 tbsp Lemon zest

Instructions

For the loaf cake

  1. Preheat the oven to 180C then grease and line a 1lb loaf tin with baking paper.

  2. In a large bowl stir the flour and sugar together, then add the oil, sour cream, eggs, vanilla and lemon zest and stir it all together until just combined (a few lumps are good)

  3. Fold in 100g blueberries and pour the mixture into the prepared loaf tin.

  4. Scatter over the remaining blueberries, then bake for about 1 hour, or until golden and a skewer comes out clean. 

  5. Remove from the oven then cool in the tin for 10 minutes. When cooled slightly gently ease it out of the tin and leave to cool on a wire rack. 

For the icing

  1. Mix together the icing sugar and lemon juice until smooth, then pour across the top of the cooled loaf. 

  2. Scatter over some blueberries and lemon zest and serve in slices. 

Cucumber and Mint Juice

Feel as cool as a cucumber with this delicately flavoured and super-healthy juice

Course Drinks
Prep Time 10 minutes
Servings 2 servings

Ingredients

  • 1 Cucumber peeled and cubed
  • Juice of 1 lime
  • 6-8 Mint leaves
  • Ice to fill 2 glasses
  • 500 ml Sparkling water
  • 1 tbsp Agave syrup optional

Instructions

  1. Add the cucumber, lime juice, mint, ice and sparkling water to a blender.
  2. Blitz for 1 minute until there are no large lumps of ice remaining, then pour the drink into the two glasses.
  3. Serve with a slice of cucumber and sprig of mint and drink immediately.
  4. This is a deliciously refreshing drink, but if you wish to add a touch of sweetener, add a squeeze of agave syrup to the mixture during the blending stage.

 

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