Easy recipe for blackcurrents please!?!
picked a load of blackcurrents yesterday and need to eat them quick before they go off! we had them in a fruit salad last night and as a topping for cereal this morning!
any suggestions for quick and easy to cook recipe!?
I quite fancy a crumble, but don't know how to make them!.
thanks everyone!Www@FoodAQ@Com
any suggestions for quick and easy to cook recipe!?
I quite fancy a crumble, but don't know how to make them!.
thanks everyone!Www@FoodAQ@Com
Answers:
Black Currant Crumble
6oz/175g plain flour
4oz/100g butter plus 1oz/25g extra
2oz/50g sugar plus 2T extra
1lb/450g black currants topped and tailed
Whizz the flour and 4oz butter in the food processor!. When they look like breadcrumbs stir in the 50g/1oz sugar!. Pile the currants into a deep pie dish, sprinkle over the 2T of sugar and dot with the remaining 25g/1oz butter!. Cover the currants with the crumble mixture and bake in a pre-heated oven 200C/400F/ gas mark 6 for 25 minutes until crumble is golden and the fruit is bubbling!. Serve hot with cream or thick creamy yoghurt!.
or Double Crust BlackCurrant Pie recipe
450g (1 lb) blackcurrants
1/2 cup (8 Tbls) 100 g granulated sugar
2 level tbsp plain flour (All purpose)
250 g (9 oz) shortcrust pastry
milk to glaze
method
1!. String, pick over and wash the fruit and mix it with the sugar and flour!.
2!. Roll out half the pastry and use it to line a 22-cm (8 1/2-in) greased deep pie plate!.
3!. Fill the plate with the fruit mixture and roll out the remaining pastry to form a lid!.
4!. Damp the edges of the pastry on the dish and cover with the lid, pressing the edges well together!. Flake and scallop the edges, cut short slashes into the centre with a knife and brush the top with milk!.
5!. Put the plate on a baking sheet and bake in the oven at 200°C (400°F) mark 6 for about 1 hour!.
6!. Cover it loosely with foil after 30 minutes to prevent over-browning!.
also try Blackcurrant sorbet recipe
250 g (9 oz) fresh or frozen blackcurrants, without stalks
100 g (4 oz) sugar
300 ml (1/2 pint) water, plus 2 tablespoons
2 teaspoons lemon juice
1/2 teaspoon powdered gelatine
1 egg white
method
1!. Put the sugar and 300 ml (1/2 pint) water in a heavy-based pan and heat gently until the sugar has dissolved!. Boil for 10 minutes until syrupy, then remove from the heat and set aside to cool!.
2!. Put the blackcurrants in a pan with the lemon juice and heat gently for about 10 minutes until softened!. Allow to cool lightly, then puree in a blender!. Press the pureed!. blackcurrants through a sieve into a bowl to remove seeds and skin!.
3!. Sprinkle the gelatine over the 2 tablespoons water in a heatproof bowl and leave to soak for 5 minutes until spongy!. Stand the bowl in a pan of gently simmering water and heat gently for 1 - 2 minutes stirring occasionally until the gelatine has dissolved!. Stir the gelatine into the cooled sugar syrup!.
4!. Stir the sugar syrup into the blackcurrant puree and mix well!. Turn into a rigid container and freeze, uncovered, for about 3 hours until the mixture is firm around the edges!.
5!. Remove the blackcurrant mixture from the freezer and break up with a fork!. Whisk the egg white until it stands in stiff peaks, then fold into the blackcurrant mixture!. Cover and freeze overnight, until solid!.
6!. To serve: stand at room temperature for about 30 minutes until the sorbet is soft enough to scoop into individual glassesWww@FoodAQ@Com
6oz/175g plain flour
4oz/100g butter plus 1oz/25g extra
2oz/50g sugar plus 2T extra
1lb/450g black currants topped and tailed
Whizz the flour and 4oz butter in the food processor!. When they look like breadcrumbs stir in the 50g/1oz sugar!. Pile the currants into a deep pie dish, sprinkle over the 2T of sugar and dot with the remaining 25g/1oz butter!. Cover the currants with the crumble mixture and bake in a pre-heated oven 200C/400F/ gas mark 6 for 25 minutes until crumble is golden and the fruit is bubbling!. Serve hot with cream or thick creamy yoghurt!.
or Double Crust BlackCurrant Pie recipe
450g (1 lb) blackcurrants
1/2 cup (8 Tbls) 100 g granulated sugar
2 level tbsp plain flour (All purpose)
250 g (9 oz) shortcrust pastry
milk to glaze
method
1!. String, pick over and wash the fruit and mix it with the sugar and flour!.
2!. Roll out half the pastry and use it to line a 22-cm (8 1/2-in) greased deep pie plate!.
3!. Fill the plate with the fruit mixture and roll out the remaining pastry to form a lid!.
4!. Damp the edges of the pastry on the dish and cover with the lid, pressing the edges well together!. Flake and scallop the edges, cut short slashes into the centre with a knife and brush the top with milk!.
5!. Put the plate on a baking sheet and bake in the oven at 200°C (400°F) mark 6 for about 1 hour!.
6!. Cover it loosely with foil after 30 minutes to prevent over-browning!.
also try Blackcurrant sorbet recipe
250 g (9 oz) fresh or frozen blackcurrants, without stalks
100 g (4 oz) sugar
300 ml (1/2 pint) water, plus 2 tablespoons
2 teaspoons lemon juice
1/2 teaspoon powdered gelatine
1 egg white
method
1!. Put the sugar and 300 ml (1/2 pint) water in a heavy-based pan and heat gently until the sugar has dissolved!. Boil for 10 minutes until syrupy, then remove from the heat and set aside to cool!.
2!. Put the blackcurrants in a pan with the lemon juice and heat gently for about 10 minutes until softened!. Allow to cool lightly, then puree in a blender!. Press the pureed!. blackcurrants through a sieve into a bowl to remove seeds and skin!.
3!. Sprinkle the gelatine over the 2 tablespoons water in a heatproof bowl and leave to soak for 5 minutes until spongy!. Stand the bowl in a pan of gently simmering water and heat gently for 1 - 2 minutes stirring occasionally until the gelatine has dissolved!. Stir the gelatine into the cooled sugar syrup!.
4!. Stir the sugar syrup into the blackcurrant puree and mix well!. Turn into a rigid container and freeze, uncovered, for about 3 hours until the mixture is firm around the edges!.
5!. Remove the blackcurrant mixture from the freezer and break up with a fork!. Whisk the egg white until it stands in stiff peaks, then fold into the blackcurrant mixture!. Cover and freeze overnight, until solid!.
6!. To serve: stand at room temperature for about 30 minutes until the sorbet is soft enough to scoop into individual glassesWww@FoodAQ@Com
Well if you get really desperate you can make a smoothie!.
I had a blackcurrent smoothie using
1!. blackcurrents
2!. yogurt
3!. Honey
4!. Milk
and then just blend it all together!.
Sorry, thats the only pure blackcurrent recipe which I have made myself!.
If worst comes to worst just eat the blackcurrents!. They really are not that bad plain!.
Good luck!Www@FoodAQ@Com
I had a blackcurrent smoothie using
1!. blackcurrents
2!. yogurt
3!. Honey
4!. Milk
and then just blend it all together!.
Sorry, thats the only pure blackcurrent recipe which I have made myself!.
If worst comes to worst just eat the blackcurrents!. They really are not that bad plain!.
Good luck!Www@FoodAQ@Com
Everybody answer mine I really need help
http://answers!.yahoo!.com/question/index;!.!.!.Www@FoodAQ@Com
http://answers!.yahoo!.com/question/index;!.!.!.Www@FoodAQ@Com
wash them good, then boil them, adding the same amount of sugar as fruit!. 1 cup sugar=1 cup fruit!. Cook on low for an hour or so then fill in jars!. makes good furit jam!.Www@FoodAQ@Com