I had a spontaneous moment today (a shock to my family who are used to my over-planning most things) whilst reading the classifieds in the paper.

Our local berry farm, Peacehaven (isn’t that the best name!), was advertising raspberries for $6 a kilo on a pick your own basis. I organised the troops quickly and we jumped into the car, with buckets and bowls galore, and a hoped we’d get a few berries before the rain came again.

We were lucky – and enjoyed nearly two hours of happy, relaxed and dry! picking – returning home with 6 1/2 kilos of luscious fruit, including some yellow raspberries (the cultivar is called Venus I believe). I’ve put about half into the freezer, and the rest is going to be made into jam or sauce.

We did enjoy some of the finest berries with our lunch also – a decadent pikelet feast…. here’s the recipe we’ve adapted so that we’re using mainly Tasmanian ingredients, plus a few left over pantry items.

Pikelet Recipe:

1 cup Tasmanian wholemeal flour (from the Bignell farm at Oatlands)
2 tsp baking powder
Pinch Salt
Pinch Nutmeg
1/4 cup of sugar
1 egg (free-range!)
1/2 cup of milk
1 tablespoon of butter, melted

Put all ingredients into a mixing jug or bowl, whizz with a bamix til combined, then drop spoonfuls of the mixture into hot greased pan. Turn when brown. When cooked take straight to table, or deposit into waiting mouths!

Our favourite topping of the day – mashed ripe raspberries (with a smidgin of icing sugar mixed in) and whipped cream – scrummy!

Click here for next post – tinkerbell’s tots

 
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