< Summer
< Summer Food

Marshmallow Snowballs
Love Heart Biscuits
Blackberry and Apple Slices
Gooseberry Fool
Cherry Picking
Frozen Bananas
Lemon Drizzle Cake
Raspberry & Apple Palmiers
Making a Giant Teacake
Plum Squares
Bottled Fruit
Blackberry Polenta Cake
Trifle in a 'Trifle'
Pears in Lemon Juice
Anna-Louise's Redcurrant Tart
Baby BBQ
Zinging Home-Made Lemonade
Mini-Cooked Breakfast
Butterfly Fruit
Blackcurrant Coulis
Lemon Ricotta with Summer Fruits and Blackcurrant Coulis
Dough Balls
Kids' Summer Cup
Primrose Salad
Food by Firelight
Easy Cheese Soufflé
Elderflower Fizz
Zany Pavlova
Herb Pikelets and Orange Caviar
Buttermilk Cake
Maypole Cake
Flowers to Eat
Elderflower Cordial
Vanilla Ice-Cream with Orange Toffee and Cowslips

Blackcurrant Coulis

This is the most versatile summer pud accompaniment. It’s delicious just drizzled over ice-cream.

Makes approximately 400ml

If using frozen blackcurrants

400g blackcurrants
100g to 150g icing sugar (to your taste)

Blend blackcurrants and sugar together in a blender. Sieve to remove pips and serve.

The juice of an orange can be added to the coulis to give it a zing.

If using fresh blackcurrants

400g fresh blackcurrants

Juice of one orange

100g to 150g icing sugar (to your taste)

Strip and rinse fresh blackcurrants.  Put in pan with orange juice and gently cook for 10 minutes.  Pour into a blender or food processor with the icing sugar and blend until smooth.  Sieve to remove pips and cool.

Redcurrant coulis is equally as delicious: just substitute redcurrants for the blackcurrants.