Raspberry, tomato & feta salad Cut 2 cups cherry tomatoes in half and put into a medium-sized bowl. Add 1 cup fresh raspberries, ½ finely sliced red onion, ¼ cup crumbled Greek-style feta, ½ tablespoon red wine vinegar, 2 tablespoons olive oil and black pepper to taste. Lightly toss to combine. Ideal as a simple salad to accompany sandwiches.

Raspberry vinegar Put 300g raspberries into a clean container and lightly crush with a spoon. Add 300ml each red wine and distilled vinegar. Put in the fridge for 10 days to mature. Strain, pour into sterilised bottles and store in a dark cupboard. Ideal in ripe tomato salads.

Raspberry & saffron compote Put 150g fresh raspberries into a pot with 50g caster sugar and 8-10 saffron threads. Put over a low heat and cook gently for 10 minutes until the berries begin to release juice. Remove from the heat and allow to cool. Store in the fridge overnight to infuse. Ideal with muesli and Greek yoghurt or ice cream.

Raspberry Romanov Toss 2 cups fresh raspberries with 2 tablespoons caster sugar until well coated. Leave for about 15 minutes to allow the sugar to macerate the raspberries and draw out their juices. Add 2 tablespoons vodka and stir gently. In a separate bowl, whisk together 1 cup sour cream and 2 tablespoons icing sugar until smooth. Divide the raspberry mixture into dessert bowls or glasses. Top each serving with a generous dollop of sour cream.

Raspberry & black pepper gastrique Combine 1 cup fresh raspberries, ¼ cup caster sugar, ¼ cup balsamic vinegar, 1 teaspoon whole black peppercorns and a pinch of salt in a saucepan. Stir well and simmer over a medium-low heat for 10-15 minutes, mashing the raspberries occasionally. The mixture will thicken into a glossy jam-like sauce. Strain to remove the solids. Ideal drizzled over roasted meats, salads or desserts.

Raspberry & citrus curd In a blender, purée 1 cup fresh raspberries until smooth. Sieve to remove the seeds. Whisk 3 large eggs and ¾ cup caster sugar in a separate bowl until well combined and slightly thickened. In a saucepan over a low heat combine the raspberry purée with the zest and juice of 2 lemons. Gradually add the egg and sugar mixture, stirring constantly. Continue to cook the mixture over low heat, stirring constantly, until it thickens, about 5-7 minutes. It should be thick enough to coat the back of a spoon. Remove the saucepan from heat and add ½ cup unsalted butter cut into cubes, stirring until thoroughly melted and incorporated into the curd. Strain again for a silken curd. Ideal on toast and baked goods.

Raspberry leaf jam Steep ¼ cup dried raspberry leaves in ¼ cup boiling water for 10-15 minutes, then strain. Put into a saucepan with 2 cups fresh raspberries. Cook over a lowmedium heat, stirring gently, until the raspberries break down and release their juices. Stir in 1½ cups caster sugar and the juice of 1 lemon. Continue to cook over a medium heat, stirring frequently, for 20 minutes until the jam is thickened. To check if the jam is ready put a small amount on a chilled plate – if it wrinkles when you push it with your finger, it’s ready. If not, continue to cook for a few more minutes and test again. Once done, let the jam cool before transferring to sterilised jars. This jam has a pleasant tannin-like flavour and is ideal if you enjoy foods that are less sweet.

Raspberry jam palmiers Roll out puff pastry into a 25cm x 25cm square and spread over a thin layer of raspberry jam. Roll both sides of the pastry towards the centre, meeting in the middle. Put in the fridge to become firm. Slice into 3mm pieces and egg wash and sprinkle with caster sugar. Bake at 180℃ for 20 minutes until golden brown and caramelised.





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