I am almost satiated with seasonal berries. I have been eating them in different forms almost every day – I miss them so much throughout the year, that I have to get my fill in the summer months. And I’m so nearly there… but before that happens here’s a couple of berry recipes from this week, starting with another pasta one. I realize that people can’t quite get used to the idea of sweet pasta (here’s an earlier blueberry pasta recipe) but just look at rice pudding – it’s a very similar concept. Except this doesn’t have to be eaten as a pudding… Anyway, it’s an incredibly simple recipe – you just cook the berries with the sugar and vanilla essence for about 5min, until they turn into a sauce consistency. Cook the pasta separately, in plenty of salty water. Combine the creme fraiche with the berry mixture, and warm gently. And finally combine the two!
Berry pasta – ingredients
And this is a berry breakfast, which is just natural yoghurt, blended with raspberries, honey, a little vanilla essence, then mixed with oats (soaked in juice or milk before to make it even better) and some toasted almonds
I made a few of these, so I could have breakfasts waiting for me in the fridge in the mornings, and not have to worry about whether we have milk, or tea, or bread in the flat… we’re not very well supplied. However, when I move into my new flat, sometime very soon (I hope), it will be a completely different story. I am seeing masses of various sizes of pots and pans, sharp knives, a clean, non leaky, well-stocked fridge and an ice-cream maker…