Blackberry season is in full swing, which means you should enjoy them while you can. This blackberry trifle recipe is the perfect way to do just that. It’s incredibly easy to make, and the blackberries steal the show!
This easy trifle recipe is perfect for those times when you want a quick dessert with blackberries.
Make sure to double check the recipe instructions and quantities needed in the recipe card below.
First, a tiny bit of background; the trifle is originally a very English dessert, and a trifle dish is always several layers of cake, custard, fruit and sometimes jam. It is usually presented in a trifle bowl. I chose to use single-serving portions, but you can make it in one larger bowl as well. Up to you.
Making it is simplicity itself. You take the bowl of a stand mixer (an electric mixer will work just as well) and add the heavy cream, sugar and mascarpone. Mix this together and then mix until the mixture has stiff peaks. Grate a bit of lemon zest through the mixture and your filling is done.
Now the fun part is to build the trifle inside your serving glasses. I first make a single layer of the cake at the bottom of each glass.
This works easiest if you cut the cake into cubes. Another option is to use a round cookie cutter and cut out a piece of cake out of a cake slice the same size as the glass. You will have left over pieces of cake if you do this.
Now add half of the cream mixture and top with blackberries. Add more cake, more filling and finish with two blackberries on top. It’s more or less similar to an Eton Mess actually.
Trifle is easy to prepare in advance, making it the perfect dessert for a large group. You can assemble the desserts and store them in the refrigerator for a few days, or prepare the different components ahead of time.
Once assembled, these blackberry trifles can be stored in the refrigerator for 2-3 days. You can also choose to store the components separately and assemble the trifles just before serving.
The mascarpone cream can be stored in the refrigerator for two to three days, and a homemade vanilla cake can be stored for about week outside the refrigerator, well wrapped. With a store bought cake, check the packaging.
I do not recommend freezing trifles with fresh fruit. Frozen fruit releases a lot of moisture when thawed, which makes the dessert very moist. And more important: it doesn’t look as pretty when freshly made.
However, you could freeze the mascarpone cream and cake separately and assemble the trifles with fresh blackberries. Another option is to replace the fresh blackberries with blackberry curd, which allows you to freeze the dessert more easily.
I love blackberries so whenever they are in season I try and make the most of it, with some of these delicious recipes:
You can make an extra light trifle by replacing the mascarpone (or cream cheese) entirely with whipped cream. Another tasty option is to replace the mascarpone with pastry cream and mix in the whipped cream.
Want to add another blackberry element to your trifle? Create an extra layer with blackberry jam! You can easily make it yourself.
If that seems too sweet, mash a few blackberries and spoon them on top of the cream. The purple color of the mashed berries or jam will look beautiful in the trifle.
Of course! You could use any flavor cake, a chocolate cake sounds amazing as well. Another perfect option is to bake this lemon loaf.
A few years back during blackberry season I had a enormous bowl of blackberries and made all kinds of recipes with them. One of my favorites was this delicious blackberry curd. Perfect for pies, desserts and much more!
For a long time, I thought you could only make curd with citrus fruits. For example, lemons for lemon curd and limes, grapefruits, and oranges for other types of curd.
But then I discovered that you can make curd from many different fruits! That opened up a whole new world of possibilities! My mind went into overdrive, and I came up with all kinds of curds and recipes to make with them.
The first variation I tried was blackberry curd. My first attempt wasn’t quite what I had hoped for, so I tried again. Fortunately, I had picked quite a few blackberries and had enough to experiment with.
The second time, everything went well, and I made a delicious blackberry curd. You can use curd in many recipes, such as replacing lemon curd in lemon meringue pie. You can also just spread it on bread, serve it with ice cream, or add it to yogurt. There are plenty of delicious ways to use it! Or try it in this blackberry trifle or blackberry tiramisu.
Check the recipe card for full instructions.
Making the blackberry curd is very similar to making a lemon curd. And since there is also lemon juice in this recipe, you might even consider this a blackberry lemon curd.
The first step is to puree the blackberries and, using a fine mesh sieve, strain out all the seeds. If you can get your hands on a store bought blackberry puree that’s fine as well.
Now, combine the blackberry puree with the lemon juice, sugar, salt, and the eggs in a small saucepan. You can also use a double boiler to prevent the heat from being too high and cooking the eggs.
In that case use a clean bowl and place the bowl on the saucepan filled with a small layer of water. Make sure that the water doesn’t touch the bowl.
Next, you add the butter and gently stir your mixture until the butter has completely melted and dissolved into the mix. Now, continue stirring until the mixture resembles the thickness of yogurt.
You can also test it on the back of a spatula. Coat the spoon with the blackberry mix and run a finger through it. If the line doesn’t close immediately, your blackberry curd is ready.
If you want to be able to store the blackberry curd for a longer time pour the hot curd into clean jars, screw the lids on and turn them upside down. Leave for at least 5 minutes before turning them upright again.
This will vacuum seal the lids on top of the jars. If you’re planning on using the curd right away, you can simply add some plastic wrap on top of the curd to prevent a skin from forming on the surface of the curd and let it cool that way.
Unopened jars of blackberry curd can be kept for up to a year. If kept in the fridge, it can be kept for about two weeks.
It can be very smooth if made carefully. To avoid curdling or bits of cooked egg, cook the curd over gentle heat and strain it through a fine mesh sieve after cooking to remove any cooked egg solids.
What will help as well: beat up the eggs before you add them.
Whole eggs make the curd a bit firmer and less silky than a yolk-only version. The taste remains bright and fruity, but the richness is slightly reduced. It isn’t that big of a difference though.
Yes. When using whole eggs, cook the curd slowly over medium-low heat, whisking constantly to prevent scrambling. It may take a few extra minutes to thicken compared to yolk-only curd.
This delicious vegetarian couscous salad is similar to tabbouleh and makes a great side dish. This recipe is also suitable for vegans and can easily be adjusted to your liking.
In addition, you can add some red onion, red bell pepper, or other fresh veggies. Cucumber is also a great addition and if you’re not looking for anything vegan you can add feta or goat cheese.
As always make sure to check the recipe card for full ingredients, quantities and step-by-step instructions.
Making this vegan couscous salad is really the easiest ever. You just need to soak the instant couscous (if using the regular kind) for about 5-10 minutes according to package instructions.
Chop all the vegetables and add them to the couscous once it is at room temperature. And that’s all there is to it!
Because there are no salad leaves in this recipe it is also very easy to take with you for lunch. Just place in an airtight container and keep in the fridge until ready to use. Ideal salad for meal prep as well. Do make sure to add the fresh herbs at the last minute to make sure it has all the flavor.
You can serve this couscous salad as a main course by combining it with falafel, hummus, chickpeas, baba ganoush, and a boiled egg. With a few small additions, you have a complete evening meal.
What I like most about it is that, on a hot day, you can leave the oven off when making this salad. I often make a large portion so I can enjoy it for lunch the next day. Absolutely one of my favorite salad recipes.
If you want to store the couscous salad in the fridge, it is best to leave the fresh herbs out of the salad until you’re ready to eat it. You can add the herbs but after a day they will start to wilt and loose flavor. So adding those last minute is the best option.
The couscous salad wil keep in the fridge in an airtight container for about 2 days.
You certainly can. Pearl couscous has a slightly thicker grain, so the salad’s texture will be different, but it will taste just as good.
Yes, you can add your favorite veggies to the easy couscous salad. Try roasted bell peppers, grilled eggplant or zucchini, or cucumber pieces. They all taste great. However, I wouldn’t make it too colorful or throw in five different kinds of vegetables. Otherwise, you won’t be able to taste any of them.
Yes, but it will give the couscous salad a completely different flavor. A good substitute is fresh cilantro. It also tastes very good with the ingredients in the recipe below.
I generally use just a splash of extra virgin olive oil combined with some lemon zest and lemon juice. That’s all it really needs. It’s a simple lemon dressing and the best way to highlight all the fresh flavors of the dish.
Since it is now blackberry season, I wanted to share my favorite blackberry tiramisu recipe. I initially made this twist on a classic tiramisu when a friend came over for dinner.
I usually make a large dish of tiramisu like in this limoncello tiramisu recipe but in this case, I figured it would be a bit silly to make a large batch for just two people. So I switched my idea to make individual blackberry tiramisu.
Of course, you can also make this in a larger dish. I find this the ideal no-bake dessert for when you’re entertaining and with the fresh blackberries, this is really a treat. Looks pretty cool too! And if you have any blackberries leftover? Make these delicious moist lemon and blackberry muffins too.
If you love an easy tiramisu recipe, this is the recipe for you!
You do not need a lot of fancy ingredients to make this pretty tiramisu. Make sure to always check the exact ingredients and quantities in the recipe card below.
Making the blackberry tiramisu is super easy. You start by making the cream filling by whipping the cream and the sugar to stiff peaks.
Fold the mascarpone and lemon juice through the cream with a rubber spatula. Make sure the cream cheese mixture stays firms. You don’t want it to be too runny.
Now it’s time to build your tiramisu. It might look a little bit complicated but you simply place three lady fingers (first dipped in a bit of orange juice) on a plate.
Add the cream to a piping bag and pipe one single layer of the cream on top of the ladyfingers. Slice the blackberries in half with a sharp knife and add them to the cream layer. Pressing just ever so slightly.
Dip the remaining ladyfingers and place the second layer of ladyfingers on top of the filling. Add another cream layer and finish with three blackberries on top. And that’s it!
You can optionally give it a little dusting of cocoa powder if you want.
If you cover the blackberry tiramisu with plastic wrap and place in the fridge you can prepare it in advance and store for up to a day in advance. So you can still serve it the next day. Keep in mind that the juice of the sliced blackberries might transfer a bit into the cream.
Baking tip: You can prepare this tiramisu in a baking dish, assemble it in small glasses, or serve it individually on a plate.
Sure. You can make this into a raspberry tiramisu or a strawberry tiramisu without any changes.
If you use a square baking dish of around 20 x 20 cm (8 x 8 inches) you can use the same quantities as in the below recipe. But if you want more double the recipe or as needed.
Absolutely. This is delicious with some grated dark or white chocolate and a small dusting of cocoa powder.
Now that the weather is getter warmer and hot summer days are just around the corner, it is time to share these easy blackberry popsicles. I love making popsicle recipes as they are so easy and you need just a few simple ingredients to get going. You basically just need fresh fruit and a simple sugar syrup.
On the day I went looking for fresh blackberries, the weather was beautiful. There was no wind, and the bushes were bathing in sunshine. Perhaps it was even a little too warm. Because of the thorns on the bushes, I wore long jeans, closed shoes, and a T-shirt. It wasn’t ideal, but wearing shorts among those bushes didn’t seem practical either.
As I picked, I thought about what I wanted to make. The warm sunshine inspired me to come up with refreshing recipes. In the end, I decided on blackberry popsicles, which I made the very next day.
Since I didn’t want my ice cream to be full of seeds, I strained the puréed blackberries through a fine mesh strainer. This isn’t strictly necessary, but it gives the popsicles a smooth texture and prevents seeds from getting stuck between your teeth.
The first thing you need is either popsicle molds or a quick pop maker and popsicle sticks. I went with the latter this time and used a Zoku ice cream maker.
I’ve had this little device for a couple of years and it is fun to be able to create different popsicles in no time at all. You can also create fun effects with layers, fillings and adding pieces of fruit to the popsicles.
And that’s all you need.
I start by pureeing the blackberries with an immersion blender or food processor. Strain the blackberry mixture through a sieve and use a wooden spoon to press it through so you will have a smooth mixture.
For making the simple syrup you use warm water to dissolve the sugar. Or you can use a small saucepan on medium heat. Heat the water until the sugar dissolves which shouldn’t take too long.
You can now add the sugar syrup to the blackberries in a mixing bowl and add them to the molds. If you use a quick pop maker the popsicles will be ready in about 6-7 minutes and if you use regular popsicle molds it takes around 6 hours.
Also try these popsicles, you will love them: Strawberry cheesecake popsicles.
Yes you can make the blackberry popsicles without sugar, but they will be harder and not so smooth. You can replace the sugar with honey if you prefer. If you want a sweeter popsicle feel free to add more sugar.
If you want to store the popsicles I prefer to pack them separately into little plastic bags. That way they are easy to take out of the freezer and they don’t stick together. Ideal if you’re using a ice pop maker. You can also use plastic wrap for this
Absolutely! They’re my favorite sweet treats so you can make them with almost any kind of soft fruit.
It’s time to share my latest savory creation, a delicious tomato tart recipe. Many of my quiches or tarts contain tomatoes, but this is the first time I am making a tart with only tomatoes.
I felt that would be really delicious, and to make it look even prettier, I included small and colorful tomatoes. Of course, if you only have red tomatoes, that is fine too.
I used about half a kilo (a bit more than a pound) for this easy fresh tomato tart recipe. It’s the perfect recipe to make the most of the summer tomatoes.
A few optional additions would be something like dijon mustard, red pepper flakes or creamy goat cheese or feta.
Start by making the dough, and while this is chilling in the fridge, you move on to the filling. I cut most of the tomatoes in halve.
If you use large tomatoes like grape tomatoes or plum tomatoes you can slice them smaller. Beat the eggs with the crème fraîche, salt and black pepper. Now roll out the dough with a rolling pin and line your tart pan (one with a removable bottom is easiest) with the dough.
Make sure to prick a few holes with a fork in the bottom and generously sprinkle the breadcrumbs over the bottom. If you prefer to blind bake the crust, that is also an option. In that case, make sure to use parchment paper on the dough and add pie weights or use uncooked rice or uncooked legumes.
I didn’t blind bake the tomato tart and found it wasn’t necessary. Now, once you’ve rolled out your dough, place some of the tomato slices on the bottom of the pie plate. Sprinkle the grated cheese on top and add the egg mixture and the remaining tomatoes.
You can add a bit more cheese on top if you want. Bake your tomato quiche in the oven in about 30-35 minutes.
If you’re not serving the tomato tart right away, you can store it in the fridge in an airtight container for 3-4 days. If you wrap it well it will keep in the freezer for up to three months.
Reheat a slice in the oven for about 15 minutes at 350˚F/180˚C. You can place multiple slices at once on a baking sheet or in a pie dish, leave some room between the pieces.
Fresh tomatoes are juicy, which can lead to a soggy crust. To avoid this:
Absolutely. Heirloom tomatoes add color and flavor depth, while cherry tomatoes (which I used) are sweet and less watery. Just make sure to halve or slice them and remove excess moisture.
Either works! It’s delicious:
These almond cookies disappeared within three days of baking them. And no, I didn’t get any help eating them. These cookies are delicious!
I love almond cookies anyway, but these are especially tasty because of the almond pieces in the dough, which give them a delicious crunch. Place me on the couch with a plate of these cookies and a cup of tea, and the cookies will be gone before you know it while I watch a movie.
Another idea that sounds delicious is dipping the cookies in melted milk chocolate. I think I’ll have to try that next time. Will you be making these cookies?
As usual make sure the ingredients are at room temperature and check the recipe card below for full instructions.
As I said the only thing you really need for making these easy cookies is a large bowl. The first step of the recipe is to mix butter, sugar and vanilla until creamy. That is usually handy with a stand mixer or hand mixer.
Next is to add the almond flour, regular flour and salt and mix/knead it into a firm dough. Last step is to add the almond and knead them into the dough evenly.
Roll the dough into a log and wrap it tightly in foil. Let it rest in the fridge for at least an hour. Check here if you want to know why you should chill your dough.
Baking tip: You can use a dough cutter to easily slice the dough and gather any leftover dough.
I guarantee you these cookies will not last for very long, but if you do want to store them use an airtight container or a cookie jar and keep them for two to three weeks. You can also freeze them for up to three months.
You can replace the cookies with hazelnut flour or another nut flour. Another option would be to use chufa or tigernut flour. But the flavor will be very different! It’s also possible to replace it with regular flour, taste and texture will be different.
Yes! Almond extract has a strong flavor, so use it sparingly. A little goes a long way, usually 1/4 to 1/2 teaspoon is enough.
Chill the dough before baking. This solidifies the fat and helps control spread. Also, make sure your baking sheet isn’t warm when placing dough on it.
I once made homemade Oreo’s and had this fantastic idea for an Oreo ice cream recipe. It’s basically my three favorite ingredients for an ice cream base with extra Oreo’s as well as white chocolate. Super easy to make and so ridiculously delicious!
Of course if you’re not planning on making your own Oreo cookies, you can totally use store-bought oreo cookies (I’ll share my recipe for these cookies soon). Make sure to get some extra cookies as well, as they are also great for garnishing your ice cream.
You can make this ice cream with an ice cream machine but as I’m fond of no churn ice cream recipes (like this delicious pistachio ice cream or this stroopwafel ice cream), this one is another great example of an easy recipe.
Making the Oreo ice cream is – as mentioned – simplicity itself. You start by whipping your heavy cream. Add some vanilla paste or use vanilla extract and the condensed milk. Fold it all in using a spatula.
Add the crushed Oreo cookies and the chopped white chocolate and stir through your ice cream mix. Pour into a freezer-safe container or an airtight container and place in the freezer between 4 to 6 hours.
If you’re ready to eat the ice cream, take it out of the freezer about 15 minutes before serving so it scoops more easily.
You can store the ice cream in the freezer for up to 3 months in an airtight container.
Absolutely. Use any kind of cookie you feel like adding to the ice cream
Use the manufacturer’s instructions for how long to churn ice cream. I have not made this in a machine.
I haven’t tried a low fat version myself, but remember: low fat options give different results. It’s not impossible, but you might want to adapt the recipe a bit.
For a dairy-free version, use full-fat coconut cream and sweetened condensed coconut milk, but expect a slight change in texture and flavor.
I make scones quite often. The last scones I made were lemon and rosemary scones. I usually make the basic recipe (these delicious English scones), but I also like to experiment with different flavors.
I wouldn’t call this version entirely sweet or entirely savory. They’re somewhere in between. The spiciness of the rosemary combines perfectly with the freshness of the lemon. I served them with clotted cream and homemade lemon curd. Overall, these scones lean slightly towards the sweet side.
Either way, they’re perfect for brunch or high tea. I’m sure you’ll impress everyone with these delicious scones.
Making the rosemary lemon scones is easy. You need a large bowl in which you combine the dry ingredients. Give it a bit of a mix and add the cold butter to it.
Use your fingers rub it together until it creates a coarse crumbs. At which point you add the milk and knead it by hand until you have a firm dough. You can use a food processor if you prefer but it’s not really necessary.
Place the dough on a lightly floured work surface. Now roll the dough out using a rolling pin. You want it to be roughly 3 cm thick or 1.2 inches.
Using a pastry cutter or a cookie cutter cut out the scones and place them on a lined baking sheet. Brush the top with a little milk and bake in the preheated oven for around 12 to 15 minutes.
You want them to be lightly browned but they don’t need to be golden brown.
You can store the scones outside of the refrigerator for 3-4 days in an airtight container. You can reheat them when you’re ready to eat. They will lose some of their crispness but will still be delicious!
You can freeze the scones if you wrap them well. They can be kept for up to three months that way.
Yes, but use less—about 1/3 the amount—since dried herbs are more concentrated.
You may have overmixed the dough or added too much flour. Use cold butter and minimal handling.
Make sure your self rising flour (or flour with baking powder) is fresh and don’t overwork the dough—keep it cold and press lightly when shaping.
The butter may have been too warm. Chill the dough before baking to help them keep their shape.
I always enjoy these raspberry cheesecake bars. They’re incredibly easy to make and absolutely delicious.
Please note that baked cheesecake always needs to be refrigerated for several hours. The preparation time is short, but unfortunately, you will need to be patient before you can dig in or share them. Although, these cheesecake bars will be ready a lot sooner than a regular baked cheesecake.
I’ve compiled all my tips for the perfect cheesecake in a blog post. Are you a cheesecake expert yet?
You can optionally add vanilla extract or use different fresh fruit, like strawberries.
Making this creamy cheesecake is super easy to do. This cheesecake bars won’t need a water bath. The cheesecake layer is thin, so it’s not needed tot prevent cracks and it bakes even easily.
Mix the graham cracker crumbs with melted butter and combine the two well. Add to the bottom of your baking pan lined with parchment paper. Press down firmly with the back of a spoon.
Next step is to make the cream cheese mixture. For that, you can use a food processor with a paddle attachment or just use a large bowl. Add cream cheese and sugar and mix till creamy.
Add eggs, sour cream and a little bit of all purpose flour. Mix on low speed until you have a smooth mixture, then pour into your prepared pan.
The total bake time should roughly be around 40 minutes at 150˚C/300˚F but be sure to check how it looks. It can still be a little wobbly in the middle but it should be lightly colored and starting to firm up.
Leave to cool in the oven with the door ajar. Next let it cool down completely in the refrigerator. Three to four hours is usually enough to make it firm enough to slice into bars. Regular cheesecakes need longer though.
You probably will not eat this cheesecake in one sitting, so here are my tips for storing these yummy cheesecake bars.
You can store the bars in the fridge for about 2 to 3 days. Place them in an airtight container or wrap them in plastic wrap.
You can freeze the cheesecake in bars making it also easy to enjoy just a portion by taking out one of the bars and letting it get to room temperature. Use an airtight container.
Love cheesecake? Then make sure to check the below cheesecake recipes as well!
Yes! Frozen raspberries work well. Don’t thaw them first—use them straight from the freezer to avoid extra moisture in the batter.
No water bath is necessary. Because these are bars and not a traditional cheesecake, they bake evenly in a standard baking dish without cracking.
The edges should be set, and the center should have a slight jiggle (like Jell-O). They will continue to set as they cool. Overbaking can lead to a dry texture.
Yes—blueberries, blackberries, strawberries, or even a swirl of lemon curd can be delicious substitutes.
Plums are delicious on their own and wonderful in a pie. You must try this fantastic plum pie with puff pastry. It’s easy to make, and it’s sure to leave you licking your fingers. It is one of my favorite stone fruits to use in baking too.
I used a rectangular sheet of puff pastry, but as mentioned, it is fine to use another shape. You could even make the pie in a pie dish.
The first step for making the plum pie is to make the pastry cream. That is the most time consuming element even though it is very easy to make. So do that first before you preheat the oven.
The plum mixture is baked separately from the flaky crust so you want to first bake the pastry. Make sure to line your pie pan with the puff pastry and prick the pastry with a fork. This should prevent it from rising too far.
I sprinkled the pastry with a bit of sugar for additional crunch. Bake in the oven until golden brown in about 20 minutes. Let it cool while you move on to step 3.
On a side note; if you’re not a fan of puff pastry you can also make this delicious pie with shortcrust pastry if you prefer.
Not my favorite job in the world but the plums need to be cleaned and de-stoned. Combine the sliced plums with a bit of sugar and briefly bake them in the oven. That’s your pie filling done.
If you do happen to have plums that are not perfectly ripe, you can leave them in the oven for about 5 minutes longer.
Make sure all elements are cooled before you assemble the final tart. Add a generous layer of the pastry cream on top of the puff pastry and spoon the plum filling on top. Serve right away.
Good news! You can use any plum to make this tart. Plums are usually available from spring to early fall, but each season has its own variety of plums.
These varieties have different flavors and colors, ranging from green-yellow and slightly tart to purple-red and deliciously sweet. They all taste great with crispy puff pastry and pastry cream, even when they are not fully ripe. This is because you bake them in the oven with a little sugar first, which caramelizes them nicely.
Ideally, you should not store this tart once it has been assembled. Make sure your guests eat it all in one afternoon. That shouldn’t be a problem. 😉
The individual components are easy to prepare and store, as explained below.
As soon as the baked puff pastry base comes into contact with the pastry cream, the base will absorb the moisture and lose its crispness.
You can prevent this by coating the base with a layer of melted white chocolate. This prevents the moisture from the cream from coming into contact with the base.
You can store the tart in the refrigerator for a day this way, but there’s a good chance the base will become chewy due to the refrigerator’s moisture.
The baked puff pastry base can be stored for three to four days, well covered with aluminum foil. On the day of serving, bake it again in the oven for about 5 minutes at 225˚C/437˚F to make it crispy. Be careful not to burn the sugar rim; cover it with aluminum foil if necessary.
Keep the pastry cream in the refrigerator, where it will remain fresh for 4 to 5 days if covered.
Baked plums do not improve with storage; however, they can be kept for up to two days in a sealed container in the refrigerator.
One of the best things about this plum tart is that the recipe is incredibly easy. You can’t taste that in the end result.
The baked puff pastry base and plums both take just five minutes in the oven. This leaves you with plenty of time to prepare the pastry cream.
Just before serving, assemble the tart, and voilà—a delicious, easy plum tart!
Puff pastry is a real all-rounder in the kitchen. Whether you want a savory snack, a festive appetizer, or a sweet dessert, you can whip up something delicious with puff pastry in no time.
It’s quick, easy, and always a success. Below, you will find a few of our favorite puff pastry recipes. And if you’re feeling adventurous you can even make the puff pastry from scratch:
You can freeze ripe, fresh plums. Halve them, remove the pits, and store them in freezer bags for up to three months. This way, you can enjoy this tart even when plums are out of season!
This plum tart is made with pastry cream, but there are other delicious fillings to choose from. Consider:
Frangipane is a filling that has to be baked with the puff pastry before you can eat it.
Pitting a kilo of plums can be quite a chore if you regularly harvest that many from your own garden. Did you know that there are handy plum pitters available? I don’t think a pitter is necessary for this plum tart, but I’m curious to try one.
Make your own quick and easy marinated chicken skewers to enjoy on those sunny summer days while enjoying a barbecue with friends and family.
Now that summer is in full swing, it is time for a few more barbecue recipes this year. One thing I really enjoy about barbecue is the fact that there is so much you can make yourself.
From delicious and easy side salads, such as a coleslaw recipe or this cold pasta salad. It’s much cheaper than buying ready-made packages, even though they are very convenient.
Last week I already shared my favorite chicken rub, and today I have these delicious marinated chicken skewers. They are essentially satay skewers, but since I am not a big fan of peanut sauce, I make them without that element. Feel free to add if you do like satay sauce, though! Also make sure to check my recipe for crunchy chicken and Mexican shredded chicken too.
In addition to that, you will also need bamboo skewers. It helps to soak the skewers in a bowl of water for about half an hour before adding the chicken pieces. That way they will not burn as easily.
Of course using metal skewers is also a good option. I made the skewers using only the chicken but you can also alternate the chicken with bell peppers and red onion if you want. Or use your favorite vegetables.
For making the marinated chicken you start by chopping your chicken into bite-sized pieces of course. Once that is done take a large bowl and add all the marinade ingredients. Add the chicken and mix it through. Cover with plastic wrap and let it marinade for at least 30 minutes in the fridge.
Once done, add them to your skewers. How many chicken you add to one skewer depends on the size of your skewers. I usually do three pieces of chicken on each skewer, but I like to use a smaller kind. Easier to handle!
You can absolutely make the skewers hours or even a day in advance. You can store the raw chicken in the fridge for a maximum of two days. Once cooked I would not store the grilled chicken as that will get dry and unappealing.
You can however use the leftover chicken in a salad recipe. So don’t throw it away, but if it has been left outside the fridge for too long, it’s better to toss the chicken as a precaution.
You can store the chicken marinade in an airtight container if you want to make more. The remaining marinade can be used as a sauce, but only if you cook it for a couple of minutes or if you store the marinade before adding it to the chicken.
At least 30 minutes, but ideal is 3-4 hours so the flavors can really soak in the meat.
For juicy chicken, it is best to use chicken thighs. For a leaner result you can use chicken breasts but they can dry out quicker.
Internal temperature should reach 165°F (74°C). Using a meat thermometer is ideal to make sure.
Juices should run clear, not pink.
Generally if the chicken is golden brown and has been on the grill for long enough, it should be cooked through.
Make sure the grill is hot and clean, and lightly oiled before adding skewers.
