Black Buckwheat and Blackcurrant Pancakes

Yesterday it was soba noodles, today I am showcasing Black Buckwheat pancakes.  What these two recipes have in common is that they are both made with buckwheat flour.   

I had considered making some savoury crêpes with my Black Buckwheat flour, but then I was reminded of the remaining blackcurrants in my fridge and the crêpes became a sweeter variation.  But hey this is me, I changed my mind yet again, after seeing an American style pancake recipe on blogosphere.

As I cooked these little pancakes, the blackcurrants burst oozing out its juices and the purplish grey colours of the buckwheat flour shimmered.  Its hard to describe, so I guess this is my way of saying to you is make some and you'll see what I mean.  In relation to the flavour -  these buckwheat pancakes were not particularly sweet, but tart from the sharpness in the blackcurrants.  The twang in the blackcurrants certainly complimented the bitter and nutty undertones of the buckwheat.  By the way did you know that buckwheat is actually a herb, not a cereal grain?!

 These Buckwheat Blackcurrant pancakes were too sharp for me to eat on their own, so I drenched my pancakes in a little agave syrup, but honey will do also.

I had submitted a waffle recipe containing black buckwheat last month to the Breakfast Club, I thought I would do so again.  I am submitting this recipe to the Breakfast Club event #12. The Breakfast Club was initiated by Helen of Fuss Free Flavours. The challenge for June is to create a vegetarian breakfast containing berries.  It is being hosting by Nayna of Simply Food.

Updated 20 July 2011: For a vegan alternative to these pancakes check out Elise's version here on her blog No Thanks, I'm Vegan.
Black Buckwheat and Blackcurrant Pancakes
Makes about 12 - 16
Ingredients
160g (Black) Buckwheat flour
140g plain flour
3 tablespoon caster sugar
2 teaspoon baking powder
½ teaspoon salt
2 tablespoons olive oil
1medium egg
¾ pint milk
225g - 250g fresh or frozen blackcurrants
Method
In a large bowl, sift together the buckwheat flour, plain flour, sugar, baking powder and salt. In another bowl, whisk together the oil, egg and milk.  Then whisk the wet mixture into the dry mixture until well combined. Then gently fold in the blackcurrants. 
Heat a large frying pan over medium heat and coat gently with a little olive oil. For each pancake, pour two tablespoons of  batter into the pan.  Cook until little bubbles form on the top of the pancake (a bit like crumpets), then flip over and cook the other side for 2-3 minutes. Repeat with remaining batter.  Enjoy as soon as possible. Adapted from Good to the Grain by Kim Boyce.

Blackcurrant Tart

Zingy blackcurrants filled to the brim of this tart, oozing out its seductive deep red juices. 

This Blackcurrant Tart is deliciously both sweet and sharp, but it seriously needs calming down.  So if you choose to make it (and I really recommend that you do as blackcurrants are in season in the U.K), then please do accompany this tart with either ice-cream or freshly whipped cream, and then sit back and enjoy as you take a mouthful. 

Blackcurrant Tart
Serves 4 - 6
Ingredients
For the Rich Shortcrust Pastry
170g plain flour
a pinch of salt
100g unsalted butter
1 medium egg yolk
Cold water, to combine
Method for the Rich Shortcrust Pastry
Sift the flour with the salt into a large bowl. Rub in the butter until the mixture resembles breadcrumbs. Mix the egg yolk with 2 tablespoons water and add to the mixture. Mix to a firm dough. Chill, wrapped for 30 minutes before using. Roll out to line a 8 - 9 inch round fluted tin.

For the Blackcurrant Tart filling
350g fresh blackcurrants, topped and tailed
125g sugar
1 tablespoon cornflour
Milk and extra sugar to glaze
Method
Preheat oven to gas mark 4.
Put the blackcurrants into a bowl and sprinkle with the sugar and cornflour. Gently turn the blackcurrants so that they all get coated with the sugar and cornflour.
Spread the blackcurrant evenly onto the pastry. Gather up pastry and either re-roll the pastry trimming in a lattice on top of the blackcurrants; Or use a lattice pastry roller (see the last photograph).  

Brush the pastry with milk and sprinkle with a little sugar. Bake in a preheated oven for 35- 40 minutes, or until the pastry is golden.

Serve warm, at room temperature or cold. 

You may also like the look of this Almond and Blackcurrant Cake.   

The New Allotment Plot

When I registered my interest for a plot in Wales, I ultimately did so for myself.  I did not think my father would be that overly interested in it, but I have been taken aback by his reaction, or should I say actions.   

With the help of my two younger nephews ((aged 11) who were on their half term school holidays), he leaped right in with enthusiasm and determination transforming the 95 foot by 40 foot land.  Here are some photographs of progress. 

They first chopped and cut down the sharp lengthy brambles, stinging nettle and weeds.  Then my father hired a rotavator and turned the soil to reveal deep red, hard, clay soil.  I know using the rotavator is not a good move as you shred and turn the weeds in.  In time these multiply and you have more tough weeds to contend with, but with the growing season passing us by, he was keen to get something in the solid ground now.

Well this is how I found the plot last weekend.  Here I am standing under the apple tree.

Our allotment plot is at the bottom of a steep sloping Welsh hillside.  Its not one of those allotment sites, where you can gab at your allotment neighbour over the fence.  These allotment plots are staggered, a bit like terraces you find on tea plantations.  

As the allotment plot is so big, my father has divided it into three.  The above photograph shows the left side where my mother has already thrown in some spinach, fenugreek, coriander and radishes.  As there is no shelter on the allotment plot, my father plans to build a shed right at the back.  In the middle where my father is walking he has marked out two vegetable plots/beds  - the rest of this middle land will remain as it is.

The photograph below is the right side of the allotment plot.  This is the side I have been given.  To be truthful, this is really now my fathers allotment plot.  I am happy to be a part of it as this growing venture will only bring us closer again.  I am genuinely really, really happy about that. 

Anyway, unlike my fathers higgledy plot beds, I have carefully marked out 8 x 9 foot by 9 foot neat plots and staked them for when we can find, buy or acquire wood.  For now they have been tied with jute string as a marker and reminder to nephews not to tread.  As I have not yet made my move to Wales yet, I have only planted in two plots.  I have given one over to my two helpful nephews.  The other 5 to my parents to do with as they wish for now.

As you can just about see, I have planted some vegetables that I purchased at reduced price.

As well as some herbs: rosemary, sage, thyme, chives and marigolds, I was able to plant some peas, butternut squash,

courgettes and sweetcorn,

There were some raspberry canes on the allotment plot, that I dug up and transferred.  I don't know if they will take, they look really thirsty.  Every time I watered them, the water just seemed to disappear. The ground is really hard and parched.

Below: my nephews plot.  They both have a strawberry plant each, two butternut squashes and some marigolds.

I have sneakily set them a challenge: to see who grows the best and biggest butternut squash.  This challenge will hopefully encourage and motivate them to go with my father to the allotment plot, as well as help with the watering.

As we were leaving, opposite my fathers plot is a overgrown plot that does not belong to anyone.  We all spotted some dark berries gleaming, as I pushed back the stinging nettle I realised they were ripe blackcurrants.  One of my nephews pulled off a berry and popped it into his mouth.  I was waiting for a 'err' reaction, but he smiled and said 'its nice'.  So I decided to cut of the ripe stalks and twigs to take back to their grandparents home for a sweet dessert.

The following day, we made Blackcurrant Crumble. Every member of my family had a bowl with custard, and every one of them pulled that soured puckered face upon tasting the sharp blackcurrant berries.

Seasonal Blackcurrant cake

I made this Blackcurrant and almond cake last year. See here.

D requested I make it again. Now I know why he picked up the blackcurrants.
So here it is Before it went into the oven...
and after!

Blackcurrant Cake

Serves 6 – 8
Ingredients
180g unsalted butter
200g caster sugar
3 eggs
200g ground almonds
1 teaspoon vanilla extract
160g - 200g blackcurrants, topped and tailed
Method
Preheat the oven to gas mark 4. Butter a 10 inch loose bottomed tin and line the base with baking parchment.
Cream the butter and sugar until the mixture is pale. Add the eggs, one at a time, beating well. Then slowly fold in the ground almonds and the vanilla extract. Pour the mixture into the tin and evenly scatter over the blackcurrants. Bake for 30 minutes until golden and just firm. Allow to cool before removing from tin and serving.

Blackcurrant almond slices

A simple offering today.
Although I have some blackcurrants in the freezer, so that I can enjoy some sweets bites later in the year, these soft slices were made with the last of my fresh blackcurrants.

These blackcurrant almond slices were quite light and zingy to eat. They were very different from the strawberry almond slices I made earlier which were bursting with juice and loveliness.

Blackcurrant almond slices
Ingredients
150g self-raising flour
150g plain flour
150g caster sugar
125g margarine, chopped
1 teaspoon bicarbonate of soda
180ml milk
1 egg, beaten lightly
100g-150g fresh or frozen blackcurrants
20g flaked almonds
Method
In a food processor, put in the flours, butter and sugar until the mixture is fine. Press 300g of the mixture into the base of the prepared pan. Place the remaining mixture in a medium bowl, stir in the soda, milk and egg. Pour over base, top with blackcurrants, sprinkle with flaked almonds. Bake on Gas mark 5 for about 30 to 35 minutes. Cool, before cutting.

Recipes adapted from The Australian Women's Weekly biscuit and slices mini series

Blackcurrant fairy cakes

I haven’t made fairy cakes for ages. In fact I can’t even remember when the last time was, but whilst I was creaming the butter with the sugar for this blackcurrant fairy cake recipe, I suddenly felt like I was at school participating in a home economics class.
In fact, the fairy cakes even look like something a school child would have made. But despite my clumsy attempt of icing and the berry on top, they did taste extraordinary. The sour zing of the blackcurrants was amazing, and the icing bursting in your mouth like sherbet. These fairy cakes were quite small and dainty that it was really easy to eat two even three in one sitting. Now whose a greedy girl?!

I still have a load of blackcurrants. I have decided to freeze them for future cakey delights.

Blackcurrant fairy cakes
Makes 12
Ingredients
100 blackcurrants and 12 for decoration
100g butter
100g caster sugar
2 eggs
100g self-raising flour
1 teaspoon of baking powder
300g icing sugar
juice from 1/2 lemon
Method
Preheat the oven to gas mark 6.
Cream the butter and the sugar until fluffy. Then slowly sift in the flour with the baking powder and stir gently, then add the blackcurrants to the mixture.
Spoon the mixture evenly into the 12 cases (remember that they will rise and that they need room for the icing). Bake them for 20 minutes, then allow to cool.
Mid the icing with the lemon juice and pour over the cakes, topping with a berry.

Recipe adapted from Sarah Ravens Garden Cookbook

Yogurty Blackcurrant lollipops

I did not want to make another rich berry cake and I did not have enough to make a preserve or jam, so I settled on the idea of making some lollipops with the blackcurrants that I had harvested earlier in the week.
Look at the colour of that! Vibrant!

Hugh Fearnley-Whittingstalls recipe for blackcurrant lollipop is definitely one for the adults. I may be wrong, but I think because of the in depth flavour of the natural yogurt, some children will not like this sourness.

Should I find myself with an abundance of blackcurrants next year, I would definitely substitute the natural yogurt for Greek yogurt. Although this was quite nice, it was too sour even for me.

Almond and blackcurrant cake

Sometimes living away from family has its drawbacks. I know it could be worse and they could all be living in another continent, but any distance, is distance too far. There are days when I just want to be in their company and times like these when I wish I could invite them over for an evening feast or cakes.
I mean look at the size of this cake, so much for two people to eat. This is the first time I have cooked with blackcurrants. On cooking the berries burst making the cake top look like some random splatter artwork.

The blackcurrants in the cake were intense and zingy, a bit like lemon juice. My only criticism is I used a rich creamy butter, which made the cake too heavy and greasy. If I was to make this again, I would use a plainer butter.

Enjoy warm with whipped cream. Oh I can see the weight piling on. For a less buttery version of this Almond and Blackcurrant Cake, follow this link for the recipe.