The last time I posted a recipe on here back in May, it was asparagus season and summer was on the way. As I write this, it’s 1 September, what I think of as the first day of autumn, although summer apparently lasts until 23 September.
It’s a beautiful day and the sun is shining, but the leaves are already falling and plump blackberries are sitting on the hedges, waiting to be eaten. This morning, we walked up Kilvey Hill, somewhere we occasionally go to stretch our legs and look down on Swansea when we get to the top.
Recently, life has become a bit of a juggling act with a new job and a fair bit of freelance work to keep me busy. I’m also developing recipes for a new project, which I’ll be able to share with you soon. I have quite a lot on my plate (don’t we all, though?) and I’ve been feeling quite stressed at times.
One thing that helps me switch off is escaping into the countryside. I’ve said it before and I’ll say it again: nature can be the best medicine. If I want to stop the whirring thoughts inside my head, I get outside and head for the woods or the beach, and I usually feel ten times better afterwards. Last week, I had an afternoon out with my new work colleagues and went rambling around Llantwit Major, which incidentally is where I was born. It turns out that a combination of fresh air, no WIFI and a hearty meal at the pub is tonic for just about anything.
In the last week, I’ve been out and about blackberry picking. As a city dweller, it’s something I’ve come to late in life, but where we live in Swansea, they’re abundant at this time of year. I’m far too impatient for mindfulness, but picking blackberries does help me be ‘present’ – and stops me looking at my phone.
Now that I’ve started picking, I’ve started to notice other ‘pickers’ on my walks, and we smile at each other, almost conspiratorially. It’s like being in a secret club: if you know, you know. Having said that, blackberry picking is one of the most accessible activities, if you know where to look for them, and who doesn’t like free food? They’re plentiful at this time of year, so head out with a load of Tupperware and pick to your heart’s content. Just remember to be careful of thorns and always wash the berries thoroughly. And if you end up with too much, you can freeze them for eating another time.
So what to do with all those blackberries? You can always make crumble or pie – or you can try my simple no bake mini cheesecakes. I’m a sucker for those little Gu puddings (which I buy as a treat or when they’re on offer) so I used the empty glass pots for these cheesecakes. If you don’t have those, use ramekins or glass tumblers, empty jam jars, or even coffee cups.
No-bake blackberry cheesecakes
Makes four mini cheesecakes
Ingredients
200g (about half a tub) soya or coconut yogurt
3 tsp vanilla extract
100g Hobnobs or oaty biscuits (about six biscuits)
50g vegan butter or margarine
300g blackberries, washed and drained
50g caster sugar
In a small pan, melt the butter over a low heat. Add the biscuits to a large bowl and bash with the end of a rolling pin until you have a crumb-like texture. Add the melted butter and set aside.
Using the same pan, add the blackberries, sugar and 1 tsp vanilla extract and warm over a low heat for about 5 minutes. Leave to cool.
In a large bowl, mix the yogurt with 2 tsp vanilla extract and whip vigorously using a hand whisk.
Take four ramekins and spoon the biscuit mixture into the bottom, making sure to press down firmly. Add a layer of yogurt and top with the blackberries. Eat immediately or chill in the fridge. If covered, these will last a couple of days.
vegging it with Sarah Philpott 