In august the fruit harvesting season starts. In our own garden we have green and blue grapes, figs and raspberries. The traditional brambling is coordinated by my husband, who likes to hunt for his blackberries on some of his absolutely secret spots in nature. Sometimes he comes home with quite a bunch, so I have to jump into the kitchen to make something of them quickly – before I have inspected each and one of them to remove tiny worms and thorns.
I share some of my favourite August harvest recipes:
Ooh soo good. And: a cobbler is easy to make and tasty. The fruit juices mingle with the dough, what makes the taste even better. A cobbler makes a good dessert, and a piece with your Sunday morning coffee might taste as good. Serve it with whipped cream.
I use a round baking tin with a diameter of about 25 centimeters for it. Every year my recipes tend to change a bit, this is how I made it now:
- Cook a kind of marmelade of 400 grams of blackberries and some sugar, you might add flavours like cinnamon and lemon zest
- Butter the form (bottom and sides) and poor the blackberry marmelade in
- Make a sticky dough of 120 grams of self-raising flour, 40 grams of sugar, 60 grams of soft butter, plus 1 large egg and a pinch of salt
- Smear the dough over the blueberries and try to make it a bit smooth (tip: with the back a wet spoon)
5. Put it in the oven on 175 degrees Celcius for about 40 minutes, take it out to let the cobble cool off a bit and enjoy!
Blackberry jam with a bite
Follow the instructions on the package of marmelade sugar and use clean jars.
For a tasty jam I add some extra bite: bay leafs, lemon zest and cinnamon.
A clafoutis is a pancake like batter that you put in the oven with fruit filling. Great taste!
- 7 to 8 fresh figs, cut in half
- 375 grams of milk
- 250 grams of cream
- 4 big eggs
- tea spoon vanilla extract
- 125 grams of flour
- 50 grams of sugar
- pinch of salt
- 25 grams of butter
How to do it:
- Preheat the oven (190 degrees Celcius)
- Take your baking form and butter it thickly
- Sprinkle sugar all over the butter layer
- Put flour, sugar and salt in a bowl and mix
- Mix milk, cream, eggs and vanilla in a kitchen machine, add the flour/sugar mix, it will be a quite fluid batter (like pancake batter)
- Poor the batter in the form, lay in the figs (with their open side up) and add some butter cubes on top of them – try to avoid the batter running over the figs
- Bake for 50 to 55 minutes (test if it is done with a wooden skewer)
- Sprinkle some sugar on the hot figs when you take the clafoutis out for cooling off a bit; the best taste is when it is still slightly warm.
Tasty with a cheese platter, on a cheese or hummus sandwich, on a lunch toast, as a side dish when eating something like curry. Even good with smoked mackerel.
- 300 grams of fresh figs
- 1 table spoon of olive oil
- 1 large red onion, chopped
- 2 centimeter of fresh ginger, peeled and chopped
- 100 grams brown caster sugar
- 100 grams red wine vinegar
- juice and peel of 1 lemon
- 100 grams of raisins
1,5 teaspoon mustard seed
- 1 cinnamon stick
- pinch of salt
- pinch of grinded clove
- pinch of cayenne pepper/grinded red pepper
How to do it:
- heat the oil
- bake the onion
- add all ingredients, execpt for the figs, keep the lid on and let simmer for 20 minutes
- add the figs and cook for 7 minutes, keep the lid on
- then take the lid off and cook it thick in about 5 to 10 minutes
- poor in jars, close the lids thoroughly and put them upside down for a couple of hours, than store them
Nice to serve with a cheese platter, or eat it on a breakfast toast.
- 600 grams of grapes
- Put them in a pan with 100 ml of water. Crush them
- Cook about 10 minutes. For some extra taste, add some herbs like rosemary or thyme and a pinch of chili powder (next year I’ll try some real red chili pepper)
- Pour the grape stuff in an iron strainer/sieve and of course collect the juice that’s coming out.
- Use a wooden spoon to push the grapes empty. Get some of the grapes out of the strainer and put those in the juice (decorative effect).
Measure the amount of juice.
I collected 600 ml. On my package of jam sugar there was an advise about the amount to use, and with some mathematics I found out I should take 500 grams of it and cook the sugared juice for 7 minutes. So I did.
I poored the jelly in 2 jars, put the lids on, put them upside down.
For the good looks I created covers cut out of paper napkins.
A bit of jelly didn’t fit in the jars > I let it cool down to taste it on a cheese toast. Nomnom! 😋
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