Help for using those Blackcurrants (Durham and Pick-Up)
Hello Durham and Pick-up people,
This week you (Durham and Pick-Ups only) received some dark little berries called blackcurrants. Through taste-testing in the field, we discovered that they are rather tart and could be tastier if sweetened. So here are some ideas to get those vitamin C infused, ant-oxidant rich berries into your family. This will probably be the only week you will be receiving currants, as I think they are officially the slowest thing on the farm to harvest. There were people picking them all day yesterday and into today, just to get a little for everyone.
Who doesn’t love a good breakfast smoothie, especially for hectic mornings? Make this the night before and wake up to a nutritionally solid start to your day. From itv.com
Blackcurrant Breakfast in a Glass
- 2 bananas, rough cut
- 1 punnet of blackcurrants (200g), stripped from their stems
- 115g porridge oats
- 2 tablespoons runny honey
- 240ml 0% fat Greek yogurt
- 300ml skimmed milk
- 12 ice cubes
Process all the ingredients in your blender and serve in four glasses.
Maybe you need a pick- me-up in the afternoon. Here’s a tropical energy smoothie recipe from the Blackcurrant Foundation. And yes, there is a Blackcurrant foundation (www.blackcurrantfoundation.co.uk). Who knew? They also have a lovely dinner idea for pork-eaters. If none of these ideas appeals, why not add the blackcurrants to your favorite muffin recipe?
Fruitful Burst of Energy Smoothie
- 50g fresh or thawed blackcurrants
- 110ml pineapple juice
- 1/3 of a banana
- 3 1/2 teaspoons coconut milk
Press the blackcurrants through a sieve using a spoon, discarding the pulp that’s left behind. Add the blackcurrant juice you have made to the other ingredients and whizz them all together.
Now you can say you have cooked/prepared blackcurrants. Yet another notch on your local eating belt!