July's Seasonal Shopping List
Seasonal eating is one of the easiest way’s to reduce your impact and foot print. Not only is it easy, it’s a great way to explore food and new recipes. So for this month, here’s just some of the seasonal goodies we’re looking forward to eating at Braintree HQ…
Over the past five decades, Britain has lost around 90% of its cherry orchards and now imports most of the cherries that you see in the shops. However, it is thought that this year is a fantastic year for British cherries due to the cold spring we’ve had, which has stopped tree growth, and therefore provided more energy for the fruit. So we’ve been sure to make the most out of the British cherry season this year at Braintree HQ!
A major player in salads and in DIY beauty treatments such as our Cucumber Cooling Spray, the cool cucumber can just as happily be used to bring highly nutritious freshness to a wide range of dishes. As cucumbers are 95% water, they are perfect for keeping the body hydrated while helping the body eliminate toxins… and don’t forget to leave the skin on as it’s high in vitamin C!
Bursting with fibre, iron, potassium, and vitamins A and C, raspberries also contain chemicals which help fight heart disease. Eat the raw, make a sauce, or add them to your yoghurt, ice cream, or champagne – but you’ll need to move fast, as they go off after only a few days.
These ‘quintessentially English’ berries are a good source of fibre, vitamins A and vitamin C.The British climate is particularly suitable for producing perfect gooseberries – juicy, tart and full-flavoured. However, over the last few years, the popularity of gooseberries has declined. It is believed that people no longer “know what to do with them”. So if that’s that case for you, we’d like to share with you one of our favourite gooseberries recipes…
Gluten-Free Gooseberry Cake Recipe
125g unsalted butter, softened
125g Fairtrade unrefined golden caster sugar
3 large free-range eggs, beaten
60g plain flour (either wheat or gluten free)
75g ground almonds
1 tsp of baking powder
200g gooseberries, topped and tailed
1. Cream together your butter and sugar until smooth.
2. Add the beaten eggs and vanilla extract to the mix.
3. Next, mix in your dry ingredients; the flour, ground almonds, baking powder
4. Pour your cake mix into a 9″ lined cake tin.
5. Pop your gooseberries evenly on top of the mix
6. Bake in the oven for 40 minutes at 180 degrees.
7. Serve warm with custard, ice cream or pouring cream.
TOP TIP: Make sure your gooseberries are as dry as possible after washing them, and just place them on top of the cake, to avoid them all sinking straight through your cake!
Not a fan of gooseberries? This same recipe works really well with rhubarb too.
Our other favourite gooseberry recipes include gooseberry fool, gooseberry crumble and gooseberry & elderflower icecream. We’d love to hear your favourites! …comment below 🙂