Blackberry, Lime and Elderflower drizzle slice

For me the harvest of blackberries, usually signals the end of summer. As the the blue skies disappear, and the grey skies filled with rain, arrive.To be really honest, all i really feel like doing is snuggling into bed, but when there is a break in the weather i try to make the most of not being at school, or now college(man that sounds so weird!), and create something summery, to at least convince my taste buds that its still summer.

 

This was sooooo delicious, that i ate 6 slices in one day, and i never normally eat that much cake in one day. Its an interesting alternative to lemon drizzle, and doesn't dry out, due to the water content in the blackberries. Its a great edition to a picnic, as the sugar on top glistens in the sun, and is a lot easier to transport than a normal sized cake.

This recipe uses polenta, which gives it an interesting texture, that is quite crumbly, but moist at the same time,and lets the blackberries evenly disperse through the sponge. The drizzle part is the best, and marries everything together with the early spring flavours, from the elderflower, and the autumnal flavours, with the blackberries.

Ingredients
225g self-raising flour
75g polenta
250g butter
250g caster sugar
4 large eggs
1 tsp vanilla extract
2 limes, zest and juice
2 tbsp milk
150g blackberries
100ml elderflower cordial
6 tbsp granulated sugar

1.beat butter and sugar together 
2.beat in eggs one at a time, adding in flour if it starts to curdle
3.fold in dry ingredients alternatively with the liquids.
4.place in a pre lined tin
5.scatter with blackberries
6.place in pre-heated oven at 180°, for 30mins
7.mix together the elderflower cordial, granulated sugar,and the zest of a lime and juice of half of lime. spoon over hot cake, cool in tin before serving.

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Sarlat - Dordogne

So, apparently i haven't been blogging for over a month now. Apologies, though since i went on holiday i thought, i would share some pictures of a beautiful town, Sarlat.  

We went on market day, i recommend getting there early, like with most markets as the good stuff is the first to go! I also love the atmosphere french markets, with all the locals selling their fresh produce, yelling out their specialities for the day.

We also popped into the church there, which we didn't last year, and is a beautiful peaceful spot in comparison to the market, with the locals saying their prayers, away from all the tourists. 

One stand which i am always tempted by, is a local lady selling fresh vanilla pods, and they are the freshest looking vanilla pods i have ever seen. Unfortunately, i don't often use vanilla pods therefore, by the time i end up getting round to using them they won't be at their best.

Many small areas have several local specialities, and at the local bakeries and markets you'll find walnut caramel tart made with fresh walnuts grown near Perigueux. I would recommend it, as fresh walnuts are hard to beat and i love caramel, and with crisp pastry, it's very nice.

Very near Sarlat is the foie gras region, which is always highlighted in the local towns, with several market stalls and shops full of it. Although its not to everyone's taste, but many of the local producers do a mix with around 25% foie gras with the rest duck meat which is cheaper, and just as delicious, if not more. I recommend if you like duck but not too fond of foie gras.

Then there's the shop my Dad hates... Its a pottery shop which has beautiful, and very different plates and bowls, which my mum and i (i have to admit it!!), got drawn to last year, and in my Dad's eyes probably spent too much (but as generally our holidays fall after her birthday, she likes to treat herself).

 

After we did a full circuit of the town we spotted a stall, which drew us in by the smell, then looks, to delicious moist whole chickens and saute potatoes, which we took away and ate later ate by the Dordogne river for our lunch. Unfortunately, we had to agree that with a whole chicken and a large chip portion was enough, and the beautiful paella had to be left behind.

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Spicy Carrot Relish

It was about a year ago, when i re discovered chutneys: Before, i found them either to sweet or sour, disgusting for my young taste buds. The great chutney, that completely changed my mind is the carrot and cumin chutney, which you can find here. I was immediately was on the look out for a replica, that was slightly easier to get hold of. Here it is, with slightly different spices and a lot more time consuming (obviously), but well worth the effort for the feeling of accomplishment, and it makes a beautiful birthday gift.

To mimick the delicious chutney, i decided to grate half of the carrots, and chop up the other half finely, to create a nicer texture. If you want a less tiresome option,  i recommend getting a mandolin, unfortunately i haven't got one, so prepping the carrot took a really long time, but even if you don't have a mandolin, i still totally recommend making this.And you never know you might make a profit out of your hard work, like i did, as my uncle wanted to buy a jar.

 Also to make my life easier i decided to leave in the cinnamon sticks and star anise in, but also to let the flavours infuse even if they are no longer cooking together.  By accident i left the coriander seeds whole, but i think they look pretty as little dark brown speckles throughout, feel free to lightly or fully ground them if you don't like large husks.

This makes a great accompaniment to a cheese board, with perfect warming flavours in the cooler months, around Christmas. Its also great on a picnic in a simple cheese sandwich. Or something which i am yet to try, and honestly can't wait is stirring it through Greek yogurt to make a dip for tortilla chips.

Ingredients

2 tablespoons yellow mustard seeds
2 tablespoons coriander seeds
2kg carrots coarsely grated
100g fresh root ginger,peeled and grated
grated zest and juice of 1 lemon
4-6 red chillies, deseeded and very finely sliced
3 cinnamon sticks
2 star anise
2 bulbs of garlic, cloves separated, peeled and gently bashed( i only used about 1 bulb, and it was  still totally fine)
800ml malt vinegar
500ml water
1kg granulated sugar
200g light soft brown sugar
50g flaky sea salt

1. Put the mustard and coriander seeds in a dry frying pan over a low heat and toast until the mustard seeds start to pop. roughly crush in a pestle and mortar. tip into a large bowl.
2. add the carrots, ginger, lemon zest and juice, chillies, cinnamon, star anise, garlic and vinegar.cover and leave to macerate overnight.
3. pour the mixture into a large heavy based saucepan or preserving pan(i used a large le creuset casserole pan).
4. add the water, both sugars and the salt.
5. pop on a low heat and cook, stirring constantly until the sugars have dissolved. increase the heat, and boil the mixture for 30-40 mins until it starts to become jammy,(when i made it, i cooked it for about 1hr).
6. remove from the heat and spoon into sterilised jars. seal and allow to cool. The relish is ready to eat straight away, but it will keep in a cool dark place for up to 6-8 months.

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Lemon and Cardamom Drizzle Cake

During the spring and summer months, i tend to lean towards bakes that contain citrus fruits, or fresh fruits, as they tend to be less heavy, and are fresh and light, perfect for afternoon garden tea party. This lemon and cardamon cake is delicious, and a nice change to normal lemon drizzle cake, with the addition of cardamon, a spice that i rarely use, its fast becoming one of my favourite cakes.

The cardamon works perfectly with lemon in this, and i always ask myself why i don't use it more! Then i remember how tiresome it is to get all of the seeds out, then grind them(luckily this time i found a really quick way).The seeds though give a beautiful black flecked sponge, and obviously coat your fingers in an unbelievable cardamon smell which later is accompanied with lemon... et volia you have the cake smell on your fingers making your mouth water before the cake is even ready, oops!

As per usual, i didn't have any granulated sugar to create a crunchy top, but since i had zested the lemon in big strips, i think the lemon looked pretty and wouldn't be as pretty with it mixed in with the granulated sugar. So maybe just this once i was glad that i didn't have granulated, but feel free to use granulated if you like a crunchy top.

Ingredients

1 1/2  tbsp green cardamom pods

175g self-raising flour

1 tsp baking powder

175g butter

175g light brown sugar

finely grated zest of 4 lemons and juice of 2

3 medium, lightly beaten

50g granulated sugar

1. preheat the oven to 180°/gas mark 4

2. grease and line loaf tin

3. slit the cardamon pods open with a sharp knife and shake or poke out the dark seeds(this tends to take quite a while, but is totally worth it in the end)

4. crush the seeds in a pestle and mortar, or chop them with a knife, until a coarse powder is formed

5. put the butter and light brown sugar into a bowl with the crushed cardamon seeds and half of the lemon zest, and cream together, until light and fluffy.

6. beat in the eggs, a splash or two at a time, until everything is fully incorporated

7. fold, in the sifted flour and baking powder, until smooth

8. quickly beat in half the lemon juice

9. tip into the lined loaf tin and smooth the top, then pop into the oven and bake for 40 mins until set and golden brown.x

10. while the cake is still hot, spike the top with a fork. Mix together the remaining lemon juice and zest, then stir in the granulated sugar. 

11. spoon over the top, guiding the liquid towards the holes. 

12. leave to cool completely in the tin before serving.

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