Optimized Content for SEO: Autumn Berry Recipes and Soup
There is always a sense of adventure when reaching for the high-grown berries, the brambles challenging you to grasp their fruits basking in the early autumn sun. The price is paid in the form of scratches from the stubborn thorns that cling onto your skin. You return home with tiny beads of blood on your limbs, but a bag of tangy berries in hand, ready to elevate the flavor of an apple pie, or to enhance the roasting juices of a pork loin, accompanied by large field mushrooms or pickled with red wine vinegar and peppercorns.
This autumn, I decided to use my berry haul for overnight oats. In the morning, I added them to the soaked cereal along with cinnamon, apple juice, yogurt, and coarsely grated sharp apple. The berries also work wonders in creating a glossy, tender jam. I used a few spoonfuls of last year’s batch as a topping for a baked berry pudding – a heavenly dessert that resembles a steamed pudding but is baked in the oven. I spooned a generous amount of berries into the baking tins before pouring the cake batter on top.
As the next months are brimming with pumpkins and autumn squashes, I find myself searching for cozy soups to transition into the cooler weather. This week, the cauliflowers were magnificent, with their creamy curds and delicate leaves. I brought one home for soup, along with a tiny Romanesco variety with florets that resemble fairytale castles. I lightly cooked them, tossed them in lemon juice, and added them at the end to provide a contrasting element to the ivory-colored soup.
Cauliflower and Kefir Soup Recipe
This gentle and calming soup can be customized to your taste. If desired, you can use cream instead of kefir, but be cautious as it may overpower the delicate flavor of the cauliflower. The slight acidity of kefir or yogurt adds a refreshing touch to the soup. It is crucial not to let it boil once the kefir or yogurt has been stirred in, as it may curdle. If your cauliflower comes with perky leaves, I recommend briefly boiling them and adding them as a garnish before serving the soup.
Ingredients:
– 2 medium onions
– 50g butter
– 1 medium cauliflower (750g)
– 3 bay leaves
– 6 sprigs of thyme
– 1 liter vegetable stock
– A handful of cauliflower florets
– A little lemon juice
– 100ml thick kefir or natural yogurt
Instructions:
1. Peel and roughly chop the onions. In a large pan, melt the butter and add the onions. Cook them over medium heat for approximately 15 minutes until they are soft and translucent, but not colored.
2. Break the cauliflower into large florets and add them to the pan along with the bay leaves and thyme sprigs. Cook for an additional 4-5 minutes.
3. Pour in the vegetable stock and bring it to a boil. Reduce the heat to a simmer and season with salt. Allow it to simmer for approximately 25 minutes until the cauliflower is tender.
4. To finish the soup, boil a handful of cauliflower or Romanesco florets for a couple of minutes, then drain and toss them with a little lemon juice.
5. Remove the thyme and bay leaves. Process the soup using a stick blender or blender jug, taking care not to overfill it. Stir in the kefir or yogurt and warm the soup gently without boiling.
6. Ladle the soup into bowls and garnish with the whole cauliflower florets and, if available, a few cauliflower leaves.
Spiced Blackberry Puddings Recipe
These spiced blackberry puddings are perfect for individual servings, using small metal 200ml pudding basins. If you don’t have them, you can use heatproof china ramekins or large ovenproof cups. Feel free to experiment with different types of jam, such as blackcurrant or plum. Serve with cream or thick yogurt, and a drizzle of melted blackberry jam, if desired.
Ingredients:
– 100g caster sugar
– 100g butter, plus extra for greasing
– 2 eggs
– 100g self-raising flour
– ½ tsp mixed spice
– 1 tsp ground ginger
– 6 tbsp blackberry jam
– 16 blackberries
Instructions:
1. Grease the insides of the pudding basins with butter and place them on a baking tray. Preheat the oven to 180C/gas mark 4.
2. In a food mixer, beat the caster sugar and butter until pale and thick. In a separate bowl, lightly beat the eggs and gradually pour them into the butter-sugar mixture while continuously mixing.
3. Sift the self-raising flour, mixed spice, and ground ginger. Add them to the mixture while the mixer is still running.
4. Divide the blackberry jam and blackberries among the pudding basins. Spoon the sponge mixture on top and smooth the surface gently. Bake for 35 minutes until golden, ensuring the puddings are fully cooked (a slight dampness is acceptable, but there should be no raw cake mixture on the skewer).
5. Loosen the puddings by running a small palette knife around the edges, then gently shake them out onto a dish.
6. Serve with a jug of cream or thick yogurt.
Follow Nigel on Instagram @NigelSlater
Denial of responsibility! Vigour Times is an automatic aggregator of Global media. In each content, the hyperlink to the primary source is specified. All trademarks belong to their rightful owners, and all materials to their authors. For any complaint, please reach us at – [email protected]. We will take necessary action within 24 hours.
