Summer Berry Trifles

If you can call this a trifle that is. Am not sure if trifle needs sponge. But this doesn't have any in it. Just berries, custard and cream. It's quick and delicious :) It was adapted from BBC Good Food magazine's August edition (p36)

For 4 portions you need:
2 tbsp bon maman strawberry jam
juice 1 orange
1 large cup chopped mixed berries (I used strawberries, red currants, raspberries and blueberries)
1 small carton ready made custard
1/2 cup double cream, lightly whipped

Mix the jam with the OJ and then add the berries and mix gently. Whip the cream till billowy. Layer some berries in the bottom of serving glasses and then add 1/4 of the custard. Add some more berries and then finish with a dollop of cream. Serve soon after assembling or it'll meld in to a gooey, but yummy, mess.

Ricotta Pancakes with Blackcurrants and Macerated Strawberries

Waitrose had a too good to pass up stupid offer on ricotta last week - they were flogging tubs of it, well within their use by date, for 29p per 250g! So naturally I brought loads, not knowing what I would be doing with it... Today I used up 1 tub by making these pancakes. They're an adaptation of a Nigella recipe. And delectable they are too :)

For 16 pancakes you need:
250g ricotta
100g flour
2 eggs, separated
2 tbsp vanilla sugar
pinch salt
1 tsp baking powder
100g blackcurrants (frozen are fine)
125ml milk

Begin by mixing together the egg yolks, milk and ricotta. Once smooth add the flour, salt, sugar and baking powder. Mix again. Whisk the egg whites till light and frothy and then fold into the rest of the batter. Fold in the blackcurrants. Heat a flat griddle pan and drop dollops of the mix onto the pan. Cook gently for a few mins until bubbles appear on the top and then carefully flip over to cook the other side. Serve with macerated strawberries and maple syrup. A breakfast fit for a king :)

Strawberry Jam

Memories of summer this one. And a reminder that the last jar of homegrown, homemade jam needs to be eaten. I don't think anything can replace the deep joy of eating a jar of runny (it has to be french style and runny imho) homemade strawberry jam made with homegrown strawberries. A true memory of the summer.

For about 4 1/2 jars you need:
1 kg jam sugar
juice 1 lemon
2 kg strawberries

Begin by mascerating the strawberries in the juice and sugar. Place everything in a preserving pan and leave, overnight, for the juices to flow. The next day heat very gently till all the sugar has dissolved. Once this has happened bring to the boil and boil rapidly for 5 mins. Test for the set (I keep saucers in the freezer and bring one our for each test. Turn off the heat and place a small amount of jam on the cold saucer. Leave for 30 seconds and then run the back of a spoon through it. If a skin forms and there's a clear trail it's ready to jar. If not, boil again for another few mins and keep testing for the set). Pour into sterilised jars and leave to cool. Try not to eat all the jars on the same day! Truly lovely with homemade scones and clotted cream. Even when it's freezing outside and pouring with rain, this is a little bit of summer on a plate :)