BERRY season is almost over.
British blueberries will soon be gone for the year, leaving us to rely on imports.
Mrs Crunch shows you how to make the most of berry season[/caption]
So make the most of these colourful, versatile fruits which are packed full of vitamins and minerals.
Try these great-tasting recipes bursting with strawberries, blueberries and raspberries.
Berry salad with raspberry vinaigrette
£1.67 per person
Preparation time: 15 minutes
- 450g lettuce of your choice
- 150g fresh raspberries
- 100g fresh blueberries
- 100g fresh blackberries
- 1 red onion, thinly sliced
- 125g Morrisons feta cheese, cut into 2cm cubes
- 25g flaked almonds
- 25g pumpkin seeds
- 2 tsp white wine vinegar
- 1 tbsp fresh basil, chopped
- 1 tsp brown sugar
- ½ tsp Dijon mustard
- 1 large garlic clove, crushed
- 75g fresh raspberries (for the vinaigrette)
- Salt and pepper to taste
Method: Put the white wine vinegar, basil, brown sugar, mustard, garlic and 75g of raspberries in a food processor and blend until smooth.
Season with salt and pepper to taste, then store in the fridge until ready to serve.
For the salad, lay the lettuce on a plate then scatter with onion, berries, feta, seeds and almonds.
Serve at once with the raspberry vinaigrette on the side.
TIP: IF you have time, make the vinaigrette early and let it marinate in the fridge for an hour. Swap the feta for blue cheese if you like.
Low-fat blueberry muffins
Preparation time: 15 minutes
Cooking time: 25 minutes
- 175g blueberries
- 250g wholemeal flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¼ tsp ground cinnamon
- 2 tbsp coconut oil
- 3 tbsp honey
- 2 medium eggs
- 250g Morrisons low-fat Greek-style yoghurt
- 2 tsp vanilla extract
Method: Preheat the oven to 180C/gas 4. In a large mixing bowl, combine the flour with the baking powder, baking soda, salt and cinnamon. Mix them together with a whisk.
Melt the coconut oil in a small saucepan then, in a medium mixing bowl, combine with the honey and beat together with a whisk.
Add the eggs and beat well, then add the yoghurt and vanilla. Mix well.
Pour the wet ingredients into the dry and mix with a large spoon, until most of the lumps are gone. Gently fold the blueberries into the batter.
Divide the mixture evenly into 12 and scoop into a muffin tin.
Place in the oven and bake for around 22 minutes, or until the muffins are golden on top and a toothpick inserted into a muffin comes out clean.
Place the muffin tin on a cooling rack to cool for 10 minutes, then serve.
TIP: Toss blueberries in flour before folding into mixture to stop them sinking to bottom of muffins.
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Strawberry oatmeal bars
23p per bar
Preparation time: 20 minutes
- 300g strawberries, finely diced
- 100g rolled oats
- 100g wholemeal flour
- 50g brown sugar
- ¼ tsp ground ginger
- ¼ tsp salt
- 4 tbsp coconut oil
- 1 tbsp freshly squeezed lemon juice
METHOD: Place a rack in the centre of your oven and preheat to 180C. Line a deep baking tray with parchment paper so the paper overhangs two sides like handles.
In a medium bowl, combine the oats, flour, sugar, ginger and salt. Melt the coconut oil in a small pan, then pour into the mixture. Stir until it forms clumps and the dry ingredients are evenly coated.
Set aside a large dollop of the crumble mixture then press the rest into an even layer in the bottom of the prepared baking tray.
Scatter half of the strawberries on top, then sprinkle with lemon juice.
Scatter on the remaining strawberries then break up and sprinkle the reserved crumble mixture. Some fruit will show through.
Bake the bars for 35 to 40 minutes, until the fruit is bubbling, the crumb topping smells toasty and looks golden. Place the pan on a wire rack to cool.
Lift the parchment paper and baked mixture out of the baking tray, peel off the paper and cut the hardened mixture into 16 bars.
TIP: STORE in an airtight container for up to four days.