August recipes: Raspberries

Posted by on 1 August 2015 | Comments

Raspberry Jam     

12 ounces fresh raspberries (about 2 1/4 cups)
1 cup plus 2 tablespoons sugar
1 1/8 teaspoons fresh lemon juice
Pinch of coarse salt
1/2 teaspoon finely grated orange zest, divided

Method
Place a few small plates in the freezer. Stir berries, sugar, lemon juice, salt, and half the orange zest in a large, heavy pot. Bring to a boil, stirring to dissolve sugar and mashing lightly with a potato masher. Skim foam from surface. Cook, stirring more frequently as jam thickens, until it has the consistency of very loose jelly, 8 to 9 minutes. Remove from heat.

Remove a plate from freezer; drop a spoonful of jam on it. Return to freezer for 1 to 2 minutes; nudge edge of jam with a finger. It should hold its shape. If jam is too thin and spreads, return it to a boil, testing every minute, until jam holds its shape on plate.

Strain about half the jam through a fine sieve into a bowl; discard seeds. Return strained jam to pot; stir in remaining zest. Return to a boil, then remove from heat. Let cool before using or storing.

[Source & credit to: www.marthastewart.com]


Raspberry Breakfast Bread

2 x 7g sachets fast-action dried yeast • 600g ‘00’ flour, sponge flour or plain flour, plus extra for dusting • 50g golden caster sugar • 400ml warm milk • 50g melted salted butter, plus extra for greasing and to serve • 1 large egg, beaten • 200g jar Nutella • 200g raspberries • 1-2 tbsp chopped hazelnut • 1 tbsp granulated sugar • raspberry jam, to serve

Method
At least 1 day before baking, mix the yeast, 400g of the flour, sugar and 1 tsp salt in a big bowl. Whisk together milk, melted butter and egg, then tip into the dry ingredients and mix with a wooden spoon. Cover tightly with greased cling film and chill at least overnight or up to 3 days.

When you’re ready to finish the bread, heat oven to 180C/160C fan/gas 4. Add the remaining flour to the dough and use your hands to mix in. Tip onto a lightly floured surface and lightly knead to completely bring together. Roll out with a little more flour to a 50 x 30cm rectangle. Spread the Nutella all over the dough. Scatter the raspberries evenly over, then press lightly with your hands so they stick into the dough a bit.

With a long side facing you, roll up as tightly as you can. Use a sharp knife, dusted with a little flour, to cut the roll in half down the length – but not quite through at one end, so the 2 strips are still joined. Twist the 2 strips together, then bring the ends together to make a wreath, pinching the ends together to stick. Lift onto a baking sheet, scatter with the hazelnuts and granulated sugar, and bake for 30-40 mins until browned and crusty.

Cool until just warm. Serve with butter, raspberry jam and extra Nutella, if you like.


[Source & Credit: Good Food magazine]


Cranberry & Raspberry Smoothie    

200ml cranberry juice
175g frozen raspberries, defrosted
100ml milk
200ml natural yogurt
1 tbsp caster sugar, or to taste
Mint sprigs, to serve

Method
Place all the ingredients into a blender and pulse until smooth. Pour into glasses and serve topped with fresh mint.

[Source & Credit: Good Food magazine]