Keeping a packet or two of frozen berries on hand will enable you to prepare one of these delicious recipes from Angela Day.
On the menu
Boozy berry sauce
Easy strawberry ice cream
Berry and banana trifle
Berry crumble
Berry almond cake
BOOZY BERRY SAUCE
Serves 4-6
500g frozen mixed berries
250ml port
125ml castor sugar
30ml custard powder
45ml water
1 litre vanilla ice cream
Put the berries, port and sugar into a pot. Bring to the boil and simmer for 2-3 minutes.
Combine the custard powder and water and stir into the berry mixture, stirring until the mixture thickens.
Remove from the heat and cool slightly.
Remove the ice cream from its container and place it on a serving platter with a lip.
Pour over the berry mixture and serve immediately.
* The port can be replaced with a red berry juice.
EASY STRAWBERRY ICE CREAM
Serves 4
300g frozen strawberries or mixed frozen berries
125ml castor sugar
1 egg white
Put the strawberries into a processor and process until roughly chopped.
Add the sugar and pulse a few times to mix well.
Add the egg white and process until a thick creamy ice cream forms.
Serve immediately or spoon into a suitable container and store in the freezer.
BERRY AND BANANA TRIFLE
Serves 6-8
CUSTARD
500ml milk
5 egg yolks
250ml castor sugar
80ml flour
30g butter
5ml vanilla extract
TRIFLE
1 pkt boudoir biscuits
4 bananas, peeled and sliced
1 packet frozen mixed berries
250ml cream, whipped
extra berries for decorating
Heat the milk until almost boiling.
Beat together the egg yolks, castor sugar and flour.
Add a few spoonfuls of the hot milk to the egg mixture and mix until well blended.
Pour this into the pot with the remaining milk and stir over a low heat until the mixture boils and thickens.
Remove from the heat and stir in the butter and vanilla. Cover the surface of the custard with cling wrap and set aside to cool.
Place a layer of biscuits on the base of the serving dish. Add half the sliced bananas and half the berries.
Pour over half the cooled custard. Add another layer of biscuits, sliced bananas and berries.
Pour over remaining custard. Put in the fridge to set.
Top with the whipped cream and decorate with extra berries before serving.
* Madeira cake can be used in place of the boudoir biscuits.
BERRY CRUMBLE
Serves 4-6
500g frozen berries
grated rind and juice of 1 orange
160ml castor sugar
30ml balsamic glaze
whipped cream for serving
extra berries for serving
CRUMBLE
160ml plain flour
60ml castor sugar
50g butter
60ml ground almonds
Combine the berries, orange rind and juice and balsamic glaze in the serving dish and set aside for 15 minutes.
Sprinkle over the crumble and bake at 180ºC for 25-30 minutes until crumble is browned and mixture bubbling.
Serve warm with whipped cream and extra berries if desired.
CRUMBLE: Put the flour and castor sugar into a bowl and rub in the butter. Stir in the almonds and mix well.
BERRY ALMOND CAKE
225g butter, softened
250ml castor sugar
4 extra-large eggs
grated rind of 1 lemon
375ml self-raising flour, sifted
125ml ground almonds
50ml lemon juice
50ml milk
125g frozen mixed berries
whipped cream for serving
extra berries for serving
SYRUP
125ml lemon juice
rind of 1 lemon
150ml castor sugar
Cream the butter and castor sugar well. Add the eggs, one at a time, beating after each addition.
Add in the rind, flour, ground almonds, lemon juice and milk to make a dropping consistency.
Spoon the batter into a lined (base and sides) 20cm square cake pan sprayed with non-stick cooking spray.
Smooth the surface and arrange the berries on top.
Bake in a preheated oven at 180°C for 30-40 minutes.
SYRUP: Combine all the syrup ingredients in a small saucepan and heat gently without boiling.
Remove the cake from the oven and pour over the hot syrup. Cool the cake in the pan, then remove and peel away the paper.
* The Angela Day cookery column is published in The Star, the Cape Argus, the Daily News and the Pretoria News.