Tag Archives: blackberries

Morrisons: a disappointment. And a blackberry cake

We try not to use big supermarkets much. My usual haunt is Aldi, but if I must go elsewhere, we generally do Morrisons. And there are some “treaty” things we get in Morrisons, so when Pete cycled off there on Saturday with trailer in tow (after the car debacle), he was going to get some.

I’m diabetic, so I have to watch what I eat, but I love the Lindt plain chocolate with sea salt, and their Intense Coconut too. And Kallo plain chocolate ricecakes are very low cal/carb, considering. So imagine mine and Pete’s disappointment when none of these three items were to be found on the shelves in the Anlaby Road store. He asked where they were, and the assistant said she assumed they’d been dropped, and was apparently surprised, because the Lindt bars were a good seller. I do wish supermarkets wouldn’t do this – three less reasons to visit Morrisons now.

I was miffed at this, so when he got back, I walked down to the big Great Satan Tesco Extra in Hull. It’s only 2km away. I really do try not to use Tesco, although we had bought diesel there that morning (always happy to knock them for a 5p/gallon discount – and before you ask, we got the voucher from a friend!). I found the chocolate easily enough, although they only had a single, solitary bar of Lindt Intense Coconut, so I wonder if that’s going to be dropped by the manufacturer …

In wandering about, I found some blackberries. *Blackberries*! Three quid a punnet, if you please, which makes me weep; we used to get pounds off the brambles on the drive at our old house [sob].

In the end, I did a sort of experiment – made a basic upside down batter, laid the blackberries on the bottom of the cake tin, and poured the batter over it. It was absolutely lovely, although I should probably have made some sort of coulis or something. We just had it with cream

Blackberry cake

batter:
300g caster sugar
200g plain flour
1 teaspoon baking powder
4 eggs
1 teaspoon vanilla essence
200g marg or butter
about 2 tbsp milk

some blackberries

22cm springform cake tin, greased and the bottom lined with parchment.  Although you could use any tin that size.

Preheat the oven to 180C Gas 4.

Line the bottom of the tin with the blackberries.

Now, you can do this like I do – I just put all the batter ingredients in the Magimix other than the milk and whizz it up. Or you cream the butter and sugar, add the eggs and flour and baking powder bit by bit, stir in the vanilla essence, then the milk. Up to you entirely.

The milk I leave to the end because you want a sort of dropping consistency, and it’s better to add it bit by bit.

Pour the mix over the blackberries, bake for 45 minutes-ish. The blackberries all rise through the cake. It’s lovely.

Leave it to cool for about half an hour, then turn onto a plate. It made eight quite generous portions, and I don’t know how well it would keep. So we sent half of it over to some friends that Pete was visiting last night, and they seemed to like it too!

blackberry and apple crumble

blackberry and apple crumble

At our old house in Somerset, we had stacks of brambles at the bottom of the garden, and I really do miss them – I must make an effort this weekend to go out and find some blackberries.

However, Sainsburys yesterday had a couple of punnets of cultivated blackberries (not at all the same, but still) in their reduced section, at 99p per punnet, so I grabbed them. I knew there was a cooking apple in the fridge that needed eating, so we were hot to trot!

The Magimix now has a nice shiny new blade, as I lost the old one – no, I don’t have the slightest idea how that could have happened; we’re always very careful with it, as it is exceeding sharp, but there you go – lose it we did.  I imagined it would turn up as soon as I bought a new one, but there’s still no sign of it, which contravenes all laws that I know of.

Anyway, I digress. I peeled, cored and chopped the apple, and dumped it in a pan with the blackberries, a tiny bit of water (about 1/4″, I guess), and a couple of teaspoons of honey, and cooked that down until the fruit was soft, then decanted into an ovenproof souffle dish.

Into the food processor went 6oz of wholemeal flour, 3.5oz of butter and 3oz of caster sugar (any sugar will do – I’d normally use demerara, but the jar was empty and I couldn’t be bothered to rummage for the spare packet).

Whizzed these into a breadcrumb like consistency, then added 2oz of porage oats, and blitzed. Poured the mix on top of the fruit, patted it down and cooked at gas 5 for 40 minutes.

Served with cream. This will do the two of us three days, as we try not to devour such things too quickly.

another lentil moussaka

supper - lentil and courgette moussaka

We’re struggling a bit to keep up with the veg at the moment – really, we need a box two weeks out of three, but Abel and Cole had a special offer when we joined, and there’s a £50 voucher at the end of our first four weeks,  so we must keep going; this week is the fourth, so we can take a breather!

Things are so dire that I took a leek, two courgettes and a load of carrots yesterday, and hurled them in the slow cooker with some veg stock and barley, to make soup, so a heatwave will be approaching as I type.

We had a real courgette glut, so I decided to do a take on moussaka.  We had some lentils cooked with Moroccan spices in the freezer, so I removed that.  Sliced up two courgettes quite thinly, put them on a tray and doused them liberally with olive oil, then baked at gas mark 7 for about 25 minutes, turning them half way through.

Made some bechamel sauce, then layered lentils / courgettes / white sauce twice.  We have a hugely prolific basil plant on the kitchen windowsill at the moment, so I picked a whole load of leaves from that and scattered them over the top, then added cubes of feta.

25 minutes at Gas 6.  Lovely.

Followed it with a bramble crumble with fruit from the garden – nothing like your own produce, even if it is growing wild!  We have 3 lbs in the freezer too, this year, which will give us bramble Stuff through the winter.