Vegetarian food blog featuring delicious and nutritious whole food recipes, creative baking and luscious chocolate.

Blackcurrant Fool with Fresh Mint & Rose

Glass dish containing swirled blackcurrant fool with a sprig of fresh mint.

Gooseberry fool is a classic British summer pudding, but have you tried blackcurrant fool? When blackcurrants are in season, it makes a delicious alternative to this easy to prepare dessert. Tart and flavoursome fruit pair well with smooth rich cream. The colour is superb and it makes an attractive end to any meal. It’s particularly good if you’re entertaining as it’s not only indulgent, but can be prepared well ahead.

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All The Blackcurrant Recipes You Will Ever Need

All the blackcurrant recipes you will ever need.

Roundup Posts | 2nd July 2019 | By

Blackcurrants are available for a limited season only. This makes these dark purple fruit, with their fresh, sweet and tart flavour, even more appealing. They have a number of health benefits too. If you’re lucky enough to get hold of any, but are wondering what to do with them, these blackcurrant recipes are here to help you out.

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Blackcurrant Vinegar – Capture the Flavour of Summer

Blackcurrant Vinegar

Fruit vinegars make a wonderful addition to many dishes. Vinegar captures the essence of the fruit beautifully reminding us of the season in which it was harvested. This blackcurrant vinegar gives a flavoursome tang to sauces, salads and desserts.

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Chocolate Sundae Royale – We Should Cocoa

Chocolate Sundae Royale

This Chocolate Sundae Royale is a decadent chocolate ice-cream extravaganza. It’s made with dark and white chocolate ice-creams, chocolate caramel fudge sauce, blackcurrant brownies and some blackcurrant sauce to cut through the richness. All you need is a suitable celebration to justify the calories.

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Blackcurrant Brownies & a Bumper Crop of Blackcurrants

Plate full of blackcurrant brownies.

I know it’s summer, but sometimes nothing will do but brownies. These blackcurrant brownies fit right in as blackcurrants are at their best in July. They’re sweet, rich and fudgy and permeated most delightfully by tart flavoursome blackcurrants. They’re also super easy to make.

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Chocolate Blackcurrant Buckle

Chocolate Blackcurrant Buckle aka Blackcurrant Crumble Cake

Large Cakes, Leftovers | 6th August 2013 | By

A fruity crumble cake, which is easy to make, isn’t too sweet, but is full of flavour and texture. Chocolate blackcurrant buckle is good for afternoon tea or served warm with cream as a summer pudding.

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Chocolate Pancakes with Blackcurrant & Rose Compote – Random Recipes #25

Pancakes & Waffles, Pudding | 25th February 2013 | By

I love Random Recipes and think Dom of Belleau Kitchen is a genius for coming up with the idea. I’ve been in from the beginning, so it always grieves me when I run out of time and don’t manage to make the challenge. Last month was such a one and I was beginning to panic that this month would turn out the same, but no, I was determined not to miss another month. Dom gave us quite a bit of freedom with this challenge and allowed us to pick our own book, a highly unusual event. I went for my Valentine’s gift from CT (itself a highly unusual occurrence); a chocolate book I have long been lusting after, Chococo chocolate cookbook by Claire Burnet. I closed my eyes and opened the book on a random page, somewhat trepedaciously – you just never quite know what you might be letting yourself in for. Sigh of relief, which then turned to one of excitment: chocolate pancakes platter. I have long wanted to make chocolate pancakes, but somehow have never actually managed it. Fortuitously, I also had a tub of blackcurrants which were in desperate need of using up. My mother’s freezer, not so fortuitously and very upsettingly, packed up unexpectedly. She ended up having to throw most of the food away. By the time we received the currants, they had been out of the freezer some time. So instead of making the cherry compote denoted in the recipe, I made blackcurrant and rose compote instead.

This is how I made:

Chocolate Pancakes with Rose, Mint and Blackcurrant Compote

  • Sieved 150g wholemeal flour into a bowl with a scant tsp of baking powder and 30g cocoa powder.
  • Stirred in 2 tbsp vanilla (caster) sugar.
  • Made a well in the centre and broke in an egg.
  • Started to mix from the middle outwards, adding 175 ml milk a little at a time.
  • Beat in 20g hazelnut oil (instead of melted butter).
  • Left to rest for about 20 minutes whilst I got on with the other things.
  • Dry fried a large tbsp of flaked almonds with 1/2 a tsp of icing powder until they were lightly browned and slightly caramelised.
  • Turned into a little serving dish.
  • Poured the blackcurrants into a pan.
  • Didn’t add any sugar as this had already been done.
  • Added the last of my rose syrup (about 2 tbsp) which also really needed using up.
  • Simmered for a few minutes, then added 2 tbsp mint vodka.
  • Simmered for another couple of minutes.
  • Heated a frying pan over a medium heat and added a slither of butter.
  • Placed a heaped tbsp of pancake mixture into the pan, spreading it out with the spoon to form a circle of about 10 cm.
  • Left for a few minutes until bubbles started to appear in the pancake.
  • Turned it over and cooked for a couple more minutes.
  • Placed on a plate and put into a warm oven.
  • Repeated the process making six pancakes in total.
  • Assembled the pancakes by layering them with a tbsp of blackcurrant compote and then another pancake.
  • Stacked them three pancakes high finishing with a layer of blackcurrants.
  • Topped with the almonds and dusted with a little icing sugar.
I decided at the last minute to experiment with using hazelnut oil rather than the stated melted butter. It was a completely pointless exercise as the hazelnut flavour could not be detected above the blackcurrants. The pancakes were, however, delicious and the blackcurrants complemented them perfectly. The pancake stacks were enormous and I struggled to finish mine. The mixture could have easily made 12 smaller pancakes for four people and these would in fact have made a much better portion size. But we are not known for our restraint in such matters and felt we deserved it, having spent the day hacking back down at the plot.

Sharing

Random Recipes – the choice is yours. My choice was Chococo.

Kate of Turquoise Lemons has given us Preserves for her monthly No Food Waste Challenge. Blackcurrants preserved from the summer, mint vodka and rose syrup I made back along in need of using up,

Teatime Treats hosted alternately by What Kate Baked and Lavender and Lovage is puddings this month – well I can tell you these chocolate pancakes makes a very nice pudding indeed.

The freezer disaster also makes these pancakes eligible for Credit Crunch Munch I reckon along with the homemade rose syrup and mint vodka. A monthly challenge hosted by Fab Food 4 All and Fuss Free Flavours.

As these are American style pancakes, I’m entering them into Bloggers Around the World hosted by Chris of Cooking Around the World. The country of choice this month is USA.

Blackcurrant Rose Honey Cakes (Nonnettes)

Blackcurrant Rose Honey Cakes (aka Nonnettes)

Small Cakes, World Cuisine | 22nd October 2012 | By

Sweet and sticky, these blackcurrant rose honey cakes are thoroughly delicious. Known as nonnettes in France, they are individual egg-free cakes. This gives them a delightfully smooth texture. Little chunks of caramelised white chocolate just add to the fun, but can be left out if preferred.

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37 Creative Blackcurrant Recipes with Chocolate

A plate and bowl brimming with beautiful blackcurrants.

If you’re ever stuck for recipe ideas when it comes to blackcurrants, you have come to the right place. Here you’ll find 37 creative blackcurrant recipes from a whole host of bloggers. They all involve chocolate in some way, shape or form.

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Blackcurrant Ice Cream Rippled with White Chocolate

Blackcurrant and White Chocolate Ripple Ice Cream

Ice Cream | 26th July 2012 | By

A beautifully light, smooth and unctuous no-churn blackcurrant ice cream. The colourful fruit is subtly flavoured with rose and it ripples through the white chocolate cream in a most delightful way. It’s rich and fragrant with both sweet and sour tones.

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