Granny Smith & Summer Berrry Crumble

Summer seems to be slipping through our fingers here in Ireland with such miserable and dreary weather. Already depressed after returning from a fabulous week in sunny southern Turkey, last night I needed something to snuggle up in front of the telly with. I decided to make myself a nice big bowl of serious comfort food. As if my holiday belly wasn't large enough ! Despite the fact that it feels like Winter, I went for a Summer berry and Granny Smith apple crumble. Crumble is one of my favourite desserts to rustle up due to its simplicity and effortless method - seriously- it doesn't get easier than this.

THE CRUMBLE TOPPING

260g Softened Butter

250g Granulated Brown Sugar

250g Plain Flour

1 tsp Cinnamon 

Pinch Nutmeg

3 tbsp Porridge Oats

Combine all the ingredients above in your mixing bowl on speed two using the paddle attachment. If you don't have a mixing bowl, simply use your hands to combine the mix.

In order to crumble the mix, pass the mix through wire mesh or a wire rack onto a flat baking tray lined with greaseproof paper. Bake at 180C/350F/Gas4 for 5 minute intervals until a light shade of golden brown.

FRUIT COMPOTE 

600g Frozen Summer Berries

6 Large Granny Smith Apples (peeled,cored and sliced) 

2 Vanilla Beans (cut and scraped)

1 tbsp Ground Cinnamon

4 tbsp Honey

2 tbsp Lemon Juice

Put all of the ingredients above into a pot, allow to come to the boil and simmer for approximately 5 minutes. Remove the vanilla pods, then empty the compote into a large flat oven dish.

Make a mound of crumble on top of the compote (the bigger the mound the better !) Bake the crumble at 180C/350F/Gas4 for approximately 10 minutes until golden brown.

I usually make a citrus Chantilly cream to accompany this particular crumble but regular cream and vanilla ice-cream also go really well. If you're feeling adventurous, the recipe for the citrus Chantilly is as follows;

250g fresh cream

25g icing sugar

25g marscapone cheese

1/2 tsp lime juice

1/2 tsp lemon juice

Rind of one lemon

Mixed Berry Frozen Yoghurt

I don't know about you but I'm beginning to seriously struggle through healthy January. I'm in need of a little something sweet but am determined to steer clear of chocolate and all other unhealthy sweet things. In order to satisfy my cravings I'm making an essential tub of mixed berry frozen yoghurt that I can scoop and enjoy when I feel the urge to annihilate the contents of the biscuit tin. For this particular fro-yo, I've substituted the the sugar for honey therefore using nothing but natural sugars - the healthier, the better.

 
You will need...

200g Frozen Berries
8 tbsp Honey
Juice of half a lemon 
500g Natural Greek Yoghurt
5 tbsp any fruit liquor (Limoncello, Cointreau or Creme de Cassis work best)

What to do...

First you will need to make your berry compote. To do so, put the frozen berries, 2 tbsp of honey and 1 tbsp lemon juice in a saucepan over a medium heat. Allow the mixture to come to the boil, turn off and allow to cool.

Once the berry compote has cooled, you can make the frozen yoghurt. Empty the yoghurt into your mixing bowl, add the remaining lemon juice and honey and stir. Add the fruit liquor of your choice and stir well. The alcohol keeps the yoghurt from freezing over completely. 

Empty the mixture into the container you will be freezing the yoghurt in. Add the berry compote next and keep stirring to a minimum to create an almost rippled effect.

Pop the lid onto your container and freeze overnight. Scoop and enjoy as a delicious sweet yet healthy snack.

If you somehow manage to get fed up of eating your frozen yoghurt as a sweet treat you can add a few scoops to your blender with some orange juice and a banana for a delicious smoothie. 

Once the yoghurt is covered properly, it lasts at best for two weeks in the freezer.

American Style Banana Pancakes

The weekend certainly calls for a breakfast that's that little bit special. I don't know about you, but come Saturday, I've had a serious bellyful of porridge. I usually turn to eggs or fresh fruit smoothies but this weekend I decided to go all out and make American style banana pancakes. They're super easy to make - you can even prepare them the evening before and leave the mix chilling in the fridge overnight. For me there's nothing better than sitting around enjoying a delicious breakfast together on a lazy Sunday morning.

Ingredients 

260ml Milk
2 Large Eggs
4 tbsp Butter (melted)
270g Plain Flour
2 tsp Baking Powder
4 tbsp Caster Sugar
2 bananas (sliced)

TO SERVE...
Fresh Berry Compote
Pecan Nuts
Natural Greek Yogurt
Maple Syrup

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Method

1) Using your electric mixer, whisk the eggs, melted butter and milk until combined. 
2) Sieve the baking powder into the mixing bowl, add the flour and the sugar and whisk again until combined. Allow the mixture to sit for at least 15 minutes before making the pancakes.
3) To cook the pancakes, heat your pan with half a teaspoon of butter and coconut oil. Put three ladelfuls of the mix into the pan to form three separate pancakes and place the sliced banana on top like so...

Once ready, flip to ensure that both sides are cooked

 - they should be golden brown in colour.

Enjoy as you wish. I like to serve a portion of three pancakes with a dollop of natural greek yogurt, a spoon of mixed berry compote, crushed pecan nuts and a drizzle of maple syrup on top - yum!

TO MAKE THE MIXED BERRY COMPOTE, FOLLOW MY SIMPLE RECIPE 

BY CLICKING ON THE LINK ABOVE.

Quick and Easy Eton Mess

Eton mess is one of my all time favourite desserts. It's one of the absolute easiest to throw together and it always looks incredible! You can either make your own meringues or if you want to cheat a little, buy a pack in the supermarket. I had a couple of crushed meringues left over from an order this weekend and didn't want them to go to waste so I bought a few frozen berries and went for it.

To make your own meringues...

YOU WILL NEED...

3 Egg Whites 

150g Caster Sugar 

1 tsp Lemon Juice 

METHOD... 

1) Preheat your oven to 100C/ 225F/ gas mark .25, and line a flat baking tray with grease proof paper

2) Put the lemon juice into your mixing bowl and, using a piece of kitchen towl wipe the inside of the bowl

3) Empty your egg whites into the bowl and whisk on high speed until the mixture becomes white in colour and forms a peak when the whisk is lifted

4) Next add half the caster sugar and again beat on high speed until combined and the moisture forms a peak when the beater is lifted. Add the remaining sugar and beat once again on high speed. You should be able to hold the bowl upside down without any of the mix budging. 

5) Pipe the mix into your baking tray and place in the oven for 1 hour 30 mins. When ready, leave to cool fully on the tray and then store in an airtight container for up to a week. 

For The Berry Compote...

YOU WILL NEED... 

A bag of frozen Summer berries

3 tbsp of Brown Sugar 

Juice of half  a lime

METHOD... 

1) Simply empty the bag of frozen berries into a pot with the sugar and lime juice

2) Stir and allow the mixture to come go the boil and then to simmer for 4-5 minutes. 

3) Allow the mixture to cool fully before storing in an airtight container. The compote can last for up to a week in the fridge. 

To Assemble... 

YOU WILL NEED... 

100ml Fresh Cream (whipped) 

Handful of fresh berries 

The compote you made earlier 

The meringues you made earlier (or the pack you bought in the shop!)

Simply layer each of the ingredients in a glass and top with fresh berries - enjoy!

Pavlova Gateaux with Chocolate Mousse, Fresh Cream & Berries

Dad's favourite dessert is pavlova loaded with fresh cream and strawberries but he also loves dark chocolate. For his birthday this year, to combine his two favourites, I decided to make a meringue gateaux filled with dark chocolate mousse and strawberries, topped with fresh cream, berries and dark chocolate shavings. 

Ingredients

FOR THE MERINGUE

9 Egg Whites

450g Caster Sugar

Lemon Juice or white vinegar (to wipe bowl)

FOR THE CHOCOLATE MOUSSE

200g Dark Chocolate 

2 tbsp Water

6 Eggs (separate and keep 6 whites but only 3 yolks)

Pinch of Salt

EXTRAS

250ml Cream (whipped)

Handful Dark Chocolate Shavings

Punnet of Fresh Strawberries (washed and sliced)

Method

FOR THE MERINGUE

1) Preheat your oven to 100C/225F/Gas Mark .25, and line two flat bakng trays with greaseproof paper. Trace around a small plate (approx 8 inches round) with a pencil to give yourself piping guidelines when the mixture is ready.

2) Whisk the egg whites on high in your electric mixer until they rise, become glossy and form a peak when the whisk is lifted.

3) Add  half your sugar and again, beat on high until the mixture forms a peak when the beater is lifted. When this occurs, add the remaining sugar and whisk on high for the final time until, once again, the mixture forms a peak when the beater is lifted.

4) Fill your piping bag fitted with a large star nozzle with the mix and pipe onto your baking tray filling the two circles you traced earlier. If you have some mix left over after this, pipe small meringe shapes, as you would icing on top of a cupcake - you can use these to decorate or to simply eat when they come out of the oven instead of having to wait for your masterpiece ! 

5) Bake the small meringues for 45 minutes and the two large for 1 hour 30 mins. Once done, remove from the oven and allow to cool fully before assembling.


FOR THE CHOCOLATE MOUSSE

1) Using your electric mixer, whisk the egg whites and salt on high, like you did for the meringue, until the mixture becomes glossy and peaks when the whisk is lifted.

2) In a separate bowl, melt the chocolate over a pot of simmering water. Once melted, add the egg yolks and mix. Then set the mixture aside to cool for 10 minutes.

3) After the 10 minutes are up, add the egg white mixture to the chocolate mixture, one spoon and a time and stir -always in the same direction.

4) Pour half the mixture into a bowl, cover and chill in the fridge for at least 5 hours before serving. You can pour the remaining mix into glasses to chill. You can serve these separatly to the cake.

TO ASSEMBLE...

Make a gateaux with the meringues, using the chocolate mousse as the filling. Spread the whipped cream on top and decorate with the mini meringues, berries and chocolate shavings.

Apple & Autumn Berry Crumble

Crumble is one of my all time favourite desserts - if it's on the menu I'll most definitely be ordering it. This seasonal apple and Autumn berry crumble is a must try. Once you experience the smell of it baking in the oven you won't be able to resist !After all everybody needs a little comfort food at this time of year.

Ingredients

(Makes 6 portions)

FOR THE FILLING

6 Cooking Apples (peeled, cored and sliced)

3 Cups of Frozen Berries (blackberries, raspberries, blackcurrants work best)

6-7 tbsps Caster Sugar

FOR THE CRUMBLE

2 cups Plain Flour

1.5 cups Brown Sugar

Half tsp Cinnamon or Mixed Spice (sieved)

1.5 Cups Butter (softened)

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Method

FOR THE FILLING

1) Peel, core and slice the apple. Add it to your pot with 3 tbsp of sugar and 3 tbsp of tap water. Stew the apple by bringing to the boil and allowing to simmer for 5 minutes. Stir constantly. Leave to one side.

2) In a separate pot, add the berries and the remaining caster sugar. Again, stew by bringing to the boil and allow to simmer for 5 minutes. Leave to one side and, once cool, combine the apple and the berry mixtures.

3) Preheat your oven to 180C/ 350F/ Gas Mark 4.

4) To make the crumble, add the flour, sugar and cinnamon/ mixed spice to a bowl and combine. Cut the softened butter into cubes and, using your fingertips rub together until the mixture takes on the consistancy of breadcrumbs.

5) To assemble, fill each ramekin with the fruit and top with crumble. Place on a flat baking tray and stick in the oven for approx. 8 minutes until the crumble is golden brown in colour.

*You can store the fruit in a sealed container in the fridge for up to a week. You can also store the crumble in a separate sealed container in a cool dry place for 4 -5 days before baking.*

These gorgeous mini ramekins from Viking Direct are ideal for making individual crumbles. There's something that bit nicer about tucking into your own little ramekin of deliciousness !Viking Direct have a massive selection of kitchenware and bakeware on their site - you'll be sure to find something you love.

The crumble is delicious served with a scoop of Carte D'or Vanilla Icecream on top, a dollop of Chantilly Cream or a spoon or two of Creme Anglaise -serious comfort food!

Blackberry Scones

I've become blackberry crazy over the past few weeks. I use them in everything - when they grow right outside the door surely it would be a sin not to use them up! I fancied fresh scones this morning but when I realised I had no raisins I didn't know what to throw in. I went for a few blackberries I had picked with my little godson the day before.They  worked a treat. The delicious smell of these bad boys baking will be sure to have the troops out of bed and at the breakfast table in no time. 

Ingredients 

MAKES 8 SMALL SCONES 

Plain Flour

100g Caster Sugar

1 tsp Baking Powder

Butter 

1 cup Milk and Water to bind 

Handful Blackberries 

Method 

1) Preheat your oven to 180C/ 350F/ Gas Mark 4 and line a flat baking tray with grease proof paper. 

2) Add all of the dry ingredients along with the butter (cut into cubes), to the bowl. Using your fingertips rub the butter into the floury mixture until combined. 

3) Add half the milk and water to the bowl and stir - continue to add until the mix binds like a dough. 

4) Empty the bowl onto your flour dusted work surface and fold in the blackberries. Roll until the dough is about an inch thick and cut with your scone cutter. 

6) Place the scones onto your lined baking tray and bake for 15- 20 minutes until golden brown. Leave the scones to cool on a wire rack or enjoy hot with melted butter - yum!!!

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*Store the scones in an airtight container

 (if they happen to last past the cooling rack that is!) *

Mixed Berry Compote

Kids are heading back to school which means that Summer is coming to an end but that Autumn is just around the corner. Colourful walks through the leaf-strewn woods, fresh seasonal berries and fruits to bake with, wrapping up because its getting that little bit nippy - what's not to love? 

 

 There are so many baking possibilties with what Autumn has to offer. One of my favourites, although its not really baking, has to be fresh Autumn berry compote. I for one never thought that making berry compote could be so easy. Who knew it could be ready to eat in a matter of minutes! 

Ingredients

FOR 2  JARS

350g Frozen Berries 

Fresh Blackberries (throw in whatever you have harvested)

6-7 heaped tbsp Light Brown Sugar

2 tbsp Lemon Juice

Method

1) Add the berries, lemon juice and sugar to a large pan and stir.

2) Allow the mixture to come to the boil and then to simmer for 4-5 minutes.

3) You can serve the compote warm or hot but, before storing allow it to cool. Store the compote in the fridge once cool. It keeps for up to a week days although it never lasts quite that long in my house! 

I used my gorgeous preserve jars from Viking Direct to store the compote. They're perfect for keeping the compote fresh and they look that bit nicer than a regular jam jar!Viking Direct have a great range of bakeware and kitchenware - you'll be sure to find something you'd love on their site.

My favourite way to enjoy berry compote is to stir it into my bowl of porridge along with Linwoods Milled Organic Flaxseed. I mean who wouldn't love healthy pink porridge? 

Serving Suggestions

ENJOY BERRY COMPOTE WITH...

yogurt

pancakes

ice-cream 

sponge cake 

toast 

sweet bread

Autumn Berry Smoothie

It's that time of year again which means that blackberries are everywhere! I picked a bucketful last week and knew instantly that I had to make something seriously purple with my find and this autumn berry smoothie was it! It's super easy to make - simply blend all of the ingredients below together and enjoy!

Ingredients

MAKES & SMALL GLASSES

2 bananas

2 apples 

2 pears

2 cups blackberries

1 cup apple juice

6 tbsp yogurt (Glenisk Pure Original Blueberry Yogurt is great!)

Half a cup of crushed ice

Easy Peasy Pavlova Bites

If you're looking for something easy to whip up for dessert this Summer, you should definitely try these easy peasy pavlova bites. You can make the base up to a week and a half before the day you plan to serve them which leaves only the assembling for the busy day - super! 

Ingredients 

3 egg whites 

100g caster sugar 

50g icing sugar

For Decoration

250ml fresh whipping cream 

Fresh berries of your choice 

Grated or melted chocolate 

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Method

1) Preheat your oven to 110C / 230F / Gas Mark 1/2, and line a flat baking tray with greaseproof paper.

2) Whisk your egg whites using an electric mixer until the mixture forms a peak when the beater is lifted. 

3) Add half the caster sugar to the mixing bowl and mix again until the mixture forms a peak again when the beater is lifted. 

4) Add the remaining caster sugar to the bowl and once again beat for aprox 5 minutes until the mixture forms a peak again once the beater is lifted. 

5) Fold the icing sugar into the mix using a metal spoon, then fill you piping bag fitted with a large star nozzle with the mix and pipe small amounts of the mix onto your baking tray. 

6) Bake the mini pavlovas for 1.75 hours, then leave to cool before storing in an airtight container. 

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When Decorating...

Whip the fresh cream with a small drop of vanilla extract and again fill your piping bag fitted with the star shaped nozzle with the mix. Pipe the cream onto each of the mini pavlovas and top with berries of your choice. Sprinkle with grated chocolate or drizzle melted chocolate over the pavlovas and dust with icing sugar. 

You can easily use any left over meringues to top a chocolate and fresh cream cake or any cake for that matter! 

Easy Peasy Pavlova

I've been baking for a while now but this, believe, it or not, was my first attempt at a meringue of any kind. To my surprise, it might actually have been the simplest thing I have ever made. There's not really much to it but it looks fantastic served at any occasion. Any amateur baker could whip up something spectacular by following this super easy recipe. I decided to top the pavlova with fresh cream and summer berries which went down a treat at home. Dad, who isn't usually too keen on dessert even went back for a second piece - I think that says something!

Ingredients

12 Egg Whites 

345g Caster Sugar

345g Icing Sugar

Fresh Cream

Berries of your choice 

Method

1) Preheat your oven to 100C and line a baking tin with greaseproof paper 

2) Using your hand mixer, beat the egg whites in a clean metal bowl until they resemble clouds and stand in stiff peaks when the beater is lifted 

3) Add the caster sugar slowly, one spoon at a time as you continue to mix until all is the caster sugar has been added. The recipe should be thick and glossy when done

4) Then sieve a quarter of the icing sugar into the bowl and, using a metal spoon, fold it in. Repeat this until all the icing sugar has been added. 

5) Then using your spatula, spoon the majority of the mixture onto the lines tray and spread. If you like you can then use a piping bag to pipe the remaining mixture around the edges

6) Bake for 1 hour and 20 mins @ 100C and leave to cool before assembling 

7) Spread the cream over the base, top with berries and serve - enjoy!! 

Breakfast, Glorious Breakfast.

One thing's for sure, I've become obsessed with breakfast. It is 100% my favourite meal of the day. I used to dash off to college or work with a banana and cereal bar in hand, but, that's never the case anymore. If I'm not going to have a lot of time in the morning I'll get some porridge ready the night before, but, every other day I make sure to have the time to prepare something healthy and delicious.

Even if I am rushing I'll never eat plain old porridge. My fave is apple, blueberries, flaked almonds and cinnamon. A spoon of Nutella stirred in is delicious too if you're looking for some real morning comfort food.

  

If I wake up and there's a fridge full of fresh fruit I'll make myself a nice plate of chopped fruit with natural Greek yogurt drizzled with honey for dipping. 

Along with whatever fresh fruit I have, dates and almonds make a regular appearance. They're delicious thrown on top of cereal or porridge or even just to eat as a snack.

Granola is another one of my faves. I love it with natural Greek yogurt, fresh berries and topped with dark chocolate drops. I eat this in the afternoon too as a healthy snack if I'm feeling peckish.

Forget Dave, my one true love Peanut Butter! It's absolutely delicious on toast with banana sliced on top and even more delicious for dipping slices of apple into.

Fresh berries, strawberries in particular are one of my favourite fruits. I love then chopped on top of cereal, granola or porridge and they're also delicious sliced on top of Nutella on brown toast.

Have a 'berry' healthy breakfast

I tried grilled grapefruit with brown sugar for the first time this morning and I have to say it was absolutely delicious. You simply cut the grapefruit in two, sprinkle a spoon of brown sugar on top and pop it under the grill until the sugar starts to bubble on top - scrumptious.

My friend Mairín has me hooked on overnight oats. I'd never heard of them until she insisted I try them. You simply put a few spoons of porridge oats in a glass, pour over either regular milk, almond milk, or coconut milk (coconut's my fave), put some sliced fruit of your choice on top, followed by yogurt, more fruit and continue with the layers until the glass is full. Then stick it in the fridge overnight and enjoy it in the morning. So handy and delicious.

Pancakes, although themselves aren't so healthy can be improved with blueberries and banana on top. Also try adding less sugar to the mix. Every little helps! 

A good breakfast is a must. It kicks off your metabolism and gets your body ready for the day. Get up and spread he breckie love!!! 

American Style Blueberry Pancakes

Fancy making something different for the family for breakfast this Sunday morning? Why not try these deeeeelicious American Style Blueberry Pancakes? I decided to try them last Sunday morning and I have to say they were a massive hit in the Murphy house. The blueberries cook into the pancake batter, which leaves them tasting similar to those in blueberry muffins. They are pretty heavy, so, my advice is to make them pretty small in size and to serve them in stacks of three with chopped banana and maple syrup drizzled over the top.

Ingredients

260ml Milk

270g Plain Flour

2 tsp Baking Powder

4 tbsp Butter (melted) 

2 Large Eggs

4 tbsp Caster Sugar

Blueberries

Method

1) Whisk your milk, eggs and melted butter together in a bowl / jug

2) Sieve your flour and baking powder into another bowl, mix and then combine the wet with the dry using a handheld mixer 

3) Put your pan on the ring and melt one tsp of butter and a few drops of oil

4) Spoon one ladle of the mix into the pan and using your spatula, shape the mix into a round shape

5) Stick 5-7 blueberries onto the top on the pancake and flip until both sides are evenly cooked

6) Dust with icing sugar and serve with maple syrup