How to Store Berries

Being healthy is so much fun in the summer months and popping sweet berries in your mouth one after the other is one of the more joyous ways of eating. This summer we have been gorging ourselves on blueberries, red currants and Wexford strawberries. Unfortunately once picked, they can deteriorate rapidly and more than once I have cursed myself as I dump a punnet of fruit that looked perfect yesterday. Next time instead of letting them sit on the kitchen counter, a few minutes simple preparation will keep your berries fresh for longer

1. Remove any mouldy fruit - it only takes one bad berry to infect the rest.

2. Chop off bruised spots. For larger berries, you can save many damaged ones by removing the softened bits

3. Place in a colander and rinse under cold water. They should not be soaked.

4. Place in a sealed lunch box in the fridge

I have been doing this with great success all summer.

Bringing Life To A Tasteless Strawberry

It's March and it's sunny and I have a tub of delicious vanilla ice cream in the freezer that is all alone. It needs a berry friend. Strawberries, considered the king of berries by many, have always left me disappointed. They look beautiful and promising but too often a bite into that ruby fruit leads to a watery and tasteless experience. Or maybe that's just the supermarket selection. I have enjoyed a punnet of Wexford strawberries in season from a seller on the side of the road. But my choice in March hails from Spain and the taste leaves me wanting. So no better time than to try out something I've heard a lot about - strawberries marinaded in balsamic vinegar. 

Could this crazy concoction work or would it just lead to bitter, soggy fruit? No, my friends, no. I am glad to say that this method of serving strawberries is a winner and adds a sweetness to the fruit that was not there before (well there is sugar in the recipe but the vinegar adds a syrupy quality and the pepper gives it an edge).

Ingredients

Strawberries

Balsamic vinegar

Sugar

Black pepper

Measurements are to taste

Method

Slice the strawberries, drizzle with balsamic vinegar and sprinkle with sugar.

Cover and leave to sit for an hour.

Before serving, give a twist of black pepper.

Strawberries meet ice cream.....

Autumn Breakfast: Homemade Brown Bread and Strawberry Jam

I can't think of a better breakfast for a lazy wet Autumn morning. I have frozen multiple unbaked batches of this bread. Take a portion out of the freezer the night before and next morning you are less than a hour away from fresh brown bread. It's a great way to get out of the habit of buying white sliced pan for that addictive but destructive toast!

Brown Bread

Ingredients

125g plain flour

1 heaped tsp bread soda

1 level tsp salt

350g whole wheat flour

30g bran

1 level tsp caster sugar

25g butter

150g natural yogurt

1 egg

Buttermilk

Method

Pre-heat the oven to Gas 7/220C/425F

Use a 2lb loaf tin lightly greased

Sieve the plain flour, bread soda and salt into a large mixing bowl.

Add the whole wheat flour, bran and sugar and mix thoroughly with your hands.

Rub in the butter.

Beat the yogurt and egg together and add enough buttermilk to make up to 425ml.

Make a well in the centre of the dry ingredients and pour in the milk mixture. Mix quickly with a fork.

Turn out onto a board or surface dusted with flour and knead lightly.

Shape and place into the tin and make three shallow cuts with a knife.

Bake in the pre-heated oven for 40 minutes, until risen and golden brown.

A cooked loaf will sound hollow when the bottom is tapped.

**If freezing, just prepare the bread up to stage of kneading. After this, I usually shape into a ball and put into a plastic sandwich/freezer bag and into the freezer. It can be re-shaped for the tin once defrosted**

Now that's the bread sorted, lets move onto the jam. The recipe I have chosen is from Pam Corbin's The River Cottage Preserves Handbook. It makes 4-5 340g jars.

Strawberry Jam

Ingredients

1kg strawberries with tops removed - larger ones may need to be halved or quartered

500g granulated sugar

450g jam sugar [has added pectin]

150ml lemon juice

Method

*Before you start, put a saucer in the fridge to allow to chill - this will be used to test for jam setting*

Put 200g of the strawberries in a pot with 200g of the granulated sugar

Crush to a pulp with a potato masher/fork

Place the pot on a gentle heat and when warm, add the rest of the strawberries

Gently heat to simmering point, stirring to the bottom of the pan so the fruit doesn't begin to stick

Simmer for five minutes to allow the fruit to soften a little

Add the remaining granulated sugar, and jam sugar and stir gently to prevent the sugar sticking and burning

When the sugar has dissolved, add the lemon juice

Increase the heat and when the mix has reached a full boil, boil rapidly for 8-9 minutes

Test for setting point by putting a little on the chilled saucer and pushing with your finger. If it crinkles, the jam is ready. If not, boil for a little longer, constantly checking for a set.

Remove from the heat and stir to disperse any scum that may have formed on the surface.

Pot into sterilised jars and seal. Use within twelve months.

The perfect couple....