This delicious blackberry and peach tray bake celebrates the classic combination of these two fruits. Serve it as part of a seasonal afternoon tea or simply with a cup of coffee with a generous helping of clotted cream.
BLACKBERRY & PEACH STREUSEL TRAY BAKE
(Adapted from BBC Good Food)
For the topping:
175g plain flour
140g light muscovado sugar
140g butter, softened
1 teaspoon cinnamon
For the cake:
150g butter, softened
150g caster sugar
175g plain flour
1 teaspoon baking powder
2-3 tablespoons milk
2-3 peaches, sliced (or canned fruit in natural juice)
icing sugar for dusting (optional)
- Preheat oven to 180C/160C fan oven. Grease a 23cm square cake tin with butter or oil and line with the parchment paper.
- Put the topping ingredients in a food processor and pulse it until it resembles a sticky crumble.
- In a separate bowl, mix the cake ingredients, except milk and fruits, gradually adding enough milk to make a creamy mixture that drops from the spoon. Spread the batter in the tin, arrange the peach slices on top, followed by blackberries. Then top with the crumble and press down lightly.
- Bake for 50 minutes or until golden and skewer inserted comes out clean. Cool in the tin, cut into 16 squares and dust with icing sugar.
This salad combines all my favourite ingredients. It is perfect for this time of year, as the courgettes are at its best at the moment. You can also leave the vegetables to marinate for a couple of hours before serving, but always fry halloumi at the last minute, as it is best served warm.
CARROT, COURGETTE AND HALLOUMI SALAD
(adapted from Waitrose magazine)
2 tablespoons olive oil
1 teaspoon toasted sesame oil
1 tablespoon cider vinegar
1 teaspoon light brown sugar
1 tablespoon light soy sauce
1 teaspoon freshly grated ginger
2 large carrots
50g cashew nuts
1 teaspoon black sesame seeds
250g halloumi, cut into 1cm slices
- To make a dressing whisk the oils, sugar, vinegar, soy sauce and ginger together in a large bowl. Using a vegetable peeler or a spiraliser, peel ribbons of the courgettes and carrots into the bowl with the dressing, toss it all together, set aside to marinade while you prepare everything else.
- In a large non-stick frying pan toast the cashew nuts for 3-4 minutes over a medium heat until golden, set aside. Next toast the sesame seeds for 2-3 minutes, set aside with the nuts.
- Fry halloumi for 1-2 minutes on each side until golden.
- Lift the vegetables from the dressing and put on a plate. Top with the halloumi and scatter over the nuts and seeds. Serve immediately while the cheese is still warm, spooning over a little extra dressing, if you like.
This is what I call summer edition Flapjacks, it’s much healthier, light, fresh and tangy, packed with summer flavours.
LEMON AND RASPBERRY FLAPJACKS
(Adapted from Olive magazine)
100g soft brown sugar
2 tablespoons honey
250g rolled porridge oats
30g flaked almonds
2-3 lemons (depends on the size), zested and juiced
125g golden caster sugar
3 tablespoons plain flour
icing sugar for decoration (optional)
- Heat the oven to 180C/fan 160C.
- Gently melt the butter, sugar and honey together, stir in the oats and almonds. Tip the mixture into a 20x20cm buttered and lined tin. Pack the oats mix in the bottom gently with the back of a spoon. Bake for 30 minutes until the base is set and crisp. Take it from the oven and let it cool, while you make the topping.
- Mix the lemon zest, eggs and sugar, then stir in the flour and finally the lemon juice. Beat until smooth. Pour this carefully over the flapjack base, scatter the raspberries on the top at intervals. Bake for a further 15 minutes or until the top of the mixture is set. Cool completely before dusting with the icing sugar and cutting into bars.