Rhubarb & Raspberry Compote
Rhubarb is one of our favourite fruits and as it is rhubarb season we thought we'd share one of our favourite ways to enjoy it.
This compote is so simple and will keep in the fridge for two weeks and is great on yoghurt, ice cream, with lemon posset, in a smoothie, with cake....we could go on!
To make a large jar full
• 5 stems of rhubarb
• The juice of 1 large orange
• A handful of fresh (or frozen) raspberries
• 70g Caster Sugar
• 3 tablespoons of water
1. Chop the rhubarb into roughly inch long pieces, place in a colander and rinse with cold water to remove any dirt.
2. Put the rhubarb, orange juice, water & sugar in a thick bottomed pan and place on a hob to simmer.
3. Leave to simmer for approximately 5 minutes until the rhubarb has softened, then add the raspberries, stir well and turn off the heat.
4. When it has cooled spoon into a jar and keep in the fridge.
If you are camping at Joy Festival this weekend then we will be serving a Rhubarb Compote for breakfast in our Granola Pots.
Connie & Cooper
Now that the days are getting warmer and the evenings getting lighter we all start to eat slightly differently. We made this salad recently for our Picnic Boxes at Street Diner and it proved really popular. It would also be perfect for BBQs!
To make enough a large salad bowl full
500g bag of Orzo
1 Red Pepper
1 Yellow Pepper
A bunch of Parsley, chopped
4 tbsp Olive Oil
1 clove of Garlic, crushed
4 tbsp White Wine Vinegar
Juice of half a Lemon
1 tbsp Tomato Puree
2 tbsp Paprika
2 tbsp honey
Punnet of Cherry Tomatoes, halved
1. Preheat your oven to 190 degrees Celsius.
2. Chop the vegetables, making the pieces of aubergine slightly smaller as they take longer to cook, and place them on a baking tray. Season and drizzle with a olive oil and then roast in the oven for approximately 25 minutes.
3. Meanwhile cook the Orzo pasta according to the packet instructions, usually boil for around 9 minutes. Drain the pasta and run under cold water until it cools.
4. To make the dressing add the remaining oil, vinegar, crushed garlic, paprika, tomato puree and honey into a deep bowl or jug and then blend using a hand blender until smooth and completely combined.
5. In a large bowl stir together the orzo, roasted veg, chopped parsley and cherry tomatoes. Then season well and pour over the dressing. Stir again and then serve with your favourite picnic items or BBQ food.
Connie & Cooper
Little Love Heart Shortbread
No occasion needed to make these lovely little shortbread, but as it's Valentines Day on Tuesday why not make a batch for the one you love? This recipe will make approximately 30 small biscuits, so you can halve it if you wish to make less.
100g icing sugar
200g plain flour
200g very soft butter
1 egg yolk
seeds from a vanilla pod or a dash of vanilla extract
If you have a food processor this recipe is extra simple but if you don't then it's no problem.
1. Heat your oven to 160 degrees Celsius.
2. Sieve your flours and icing sugar into a large bowl (or simply give a quick blitz in the processor.
3. Add the soft butter and vanilla seeds (or extract) and if using a processor simply process until the dough starts to come together and then add the egg yolk, process once more until it comes together in a ball. If mixing by hand use a wooden spoon to bring the mixture together and then add the egg yolk, mix some more and then work with your hands to make a smooth dough.
4. Flour your work surface and using a rolling pin roll out the mixture to approximately half an inch thick.
5. Using a round cutter, we used a fluted edge, cut out the shapes and place onto baking trays lined with baking paper.
6. Bake for approximately 15 minutes or until the biscuits start to look lightly golden.
7. Cool the biscuits on a wire rack.
8. When the biscuits are cool melt some chocolate, we used 70% dark but you could use white or milk too.
9. Paint the melted chocolate into heart shapes in the centre of the biscuits and allow to set. We use the narrowest angle of a silicone pastry brush to do this but you could also use an unused paint brush!
We hope you enjoy this recipe & we'd love to see any pictures of your creations!
Love Connie & Cooper
Oat & Banana Breakfast Pancakes
These pancakes are a favourite in our house, super quick and super tasty. They make a great weekend breakfast or a healthy pud for the little ones.
1. Mix the oats together with 150g of Natural or Greek Yoghurt (skinny or full fat, it's your call!). Ideally leave the mix in the fridge overnight, however they'll still work with just an hour to chill.
2. When you are ready to cook the pancakes, mash the banana in a seperate bowl and then add that to the oat mix along with the egg and a squeeze of honey. Mix well.
3. Heat a large frying pan and add a small knob of butter, or a few sprays of Fry Light if you prefer.
4. Add small ladles full of the mix into the hot pan and then turn the pan down to a slightly lower heat. Flip after two minutes and cook for another two minutes.
5. Serve with Greek Yoghurt, Berries and a drizzle of Honey...or whatever you fancy!
Connie & Cooper
Connie & Cooper
Sussex based Bespoke Caterers & Artisan Bakers