Local harvest
Sep. 12th, 2022 04:47 pmI made a recipe!
I often grumble about the Guardian's 'Feast' section. Yes, I know, the entire readership grumbles about the number of ingredients in Yotam Ottolenghi's recipes, but my grumble is different, it is that it pays constant attention to those following a gluten-free, or meat-free, or exclusively plant-based, or even just low-fat diet. It even has regular recommendations for alcohol-free wines and cocktails. But it never acknowledges that some of us -- rather a lot of us - have problems with sugar. Every week there are recipes for high-sugar desserts and cakes, and some of them are very tempting.
Ahem.
So I made Benjamina Ebuehi’s recipe for blackberry and sage crumble bars.![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
durham_rambler has been picking a lot of blackberries, and this seemed worth a try before the season ended. I managed to get some fresh sage while we were at the farm shop: they don't sell herbs, but they do grow them, to flavour the sausages, and parted with a generous sprig when asked.
The verdict, short version: I would make it again, but I'd try some changes.
( The verdict, longer version: )
Also at the farm shop, I found a small quantity of damsons, which I stewed with the last of the plums; but I could have tried them in this fruit bake.
I often grumble about the Guardian's 'Feast' section. Yes, I know, the entire readership grumbles about the number of ingredients in Yotam Ottolenghi's recipes, but my grumble is different, it is that it pays constant attention to those following a gluten-free, or meat-free, or exclusively plant-based, or even just low-fat diet. It even has regular recommendations for alcohol-free wines and cocktails. But it never acknowledges that some of us -- rather a lot of us - have problems with sugar. Every week there are recipes for high-sugar desserts and cakes, and some of them are very tempting.
Ahem.
So I made Benjamina Ebuehi’s recipe for blackberry and sage crumble bars.
durham_rambler has been picking a lot of blackberries, and this seemed worth a try before the season ended. I managed to get some fresh sage while we were at the farm shop: they don't sell herbs, but they do grow them, to flavour the sausages, and parted with a generous sprig when asked. The verdict, short version: I would make it again, but I'd try some changes.
( The verdict, longer version: )
Also at the farm shop, I found a small quantity of damsons, which I stewed with the last of the plums; but I could have tried them in this fruit bake.
