Friday, August 3

I'm not a gardener (and raspberry bread with lemon curd)

I grow watch the following grow in my backyard: weeds, some cooking herbs, four strawberry plants and a bunch of raspberries. Yup, I'm lazy. Luckily, we have just the right amount of raspberry bushes - not enough to have to do any work, but plenty so we get a bowl-ful of plump berries every few days.

Earlier this week I had a craving for easy raspberry bread. So I began to search out and/or formulate a recipe. Usually I begin with skimming through my personal recipe collection (organized by my beautiful friend Taryn, and added to by my "aunt" Donna) to see if I can find any similar recipes.

Next, I move onto checking the handful of cookbooks I own. I'm pretty selective in the cookbooks I buy, although, I usually borrow 3 (or 7) from the library each week (yeah, other people read Harry Potter, I read cookbooks. Um, I read Harry Potter too). Nothing found in the cookbooks.

Next comes the web search, starting with searching through my favourite blogs, then favourite chef sites, then foodtv.ca, then foodtv.com (they have different licensing agreements, and thus, different recipes).

Finally, after I have found my favourite few recipes, I modify and/or consolidate them into the one I will try. After tasting the result for the first time, I write down my impressions and any changes I would make the next time. And so the process repeats.

Healthy Raspberry Bread

  • 2 cups spelt flour (or use whole wheat)
  • 1 1/2 tsp baking powder
  • pinch salt
  • 1/2 cup sugar
  • 1 large egg
  • 1 1/2 tsp vanilla extract
  • 2 tbsp prune puree + 1 tbsp oil (or 3 tbsp oil, but I try to lower the fat content)
  • 1/2 cup yogurt + 1/2 cup milk (or use 1 cup half and half, or use 3/4 cup yogurt + 1/4 cup milk)
  • 2 cups raspberries
1. Preheat oven to 350F. Oil a regular loaf tin (or muffin tins).

2. In a medium bowl, sift together the flour, baking powder and salt.

3. In a large bowl, stir sugar, egg, vanilla and prune+oil until combined. Stir in half of the flour mixture and all the yogurt+milk. Stir in the rest of the flour until just combined (add 1-2 tbsp more yogurt if dough is on the dry side - this depends on the flour you use)

4. Gently stir in the berries and spread into pan, evening out the top.

5. Bake for approximately 45 minutes to 1 hour or until a toothpick comes out clean when inserted in the middle.

6. Let cool in the pan for 10 minutes, then turn out onto a wire rack covered with a tea towel (to prevent ridges) and cool completely before slicing. Serve alone, or with a thin spread of butter or lemon curd.

Lemon Curd
(modified from Alton Brown's recipe)

  • 1 lemon and 1/2 lime, zested and juiced (or, only use lemon - you should have 1/3 cup of juice from the citrus)
  • 5 egg yolks
  • 1 cup sugar (next time, I'll use 3/4 cup only)
  • 1 stick butter (1/4 of a 454 g block), cut into 1-2 cm thick slices
1. Prepare a bowl that will fit over a pot of boiling water. Simmer 1 inch of water in such a pot (you've just made yourself a double boiler).

2. In the bowl (not yet placed over the water), whisk together the citrus juice and zest, sugar and egg yolks until thoroughly combined.

3. Place the bowl over the simmering water (the bottom of the bowl should not touch the water) and continue whisking for 7 or 8 minutes non-stop. If you stop, you run the risk of scrambling the eggs, although the double-boiling method helps to prevent this. You will know when you are done when the mixture turns a light yellow colour and coats the back of a spoon (nappe).

4. Take the bowl off the heat and whisk in one slice of butter at a time. Whisk until each slice is fully incorporated, then add the next slice. Continue this pattern until all or most (I left two knobs - see pic) of the butter is added, putting the bowl back over the hot water for a few minutes if the butter is taking too long to melt into the mixture.

5. Transfer to a clean bowl and place plastic wrap directly on the surface of the curd (to prevent a skin from forming). Refrigerate for up to 2 or even 3 weeks (this is surprisingly stable stuff!).

We spread it on the raspberry bread and had it for breakfast. Drool...

12 comments:

  1. These raspberries look so beautiful! What a wonderful idea to use them in this delicious loaf.

    Beautiful photos as well!

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  2. I love lemon curd! This looks delicious!

    Welcome to The Foodie Blogroll!

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  3. what a fantastic looking bowl of rasberries! im jealous. i would love to make jam out of them!

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  4. patricia - thanks :)

    jenn - can you believe that I'd never made lemon curd before this?? Um, I may get fat now.

    missnoma - mmm, raspberry jam...

    andaliman - and healthy!! (sort-of)

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  5. That raspberry bread looks so moist and delicious, very nice recipe.

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  6. oh my gosh. If I had a piece of that I'd be in heaven right now! :)

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  7. Delicious! I found your blog through Tastespotting, and I made this right away. Used half white and half wheat flour, and a blueberry Stonyfield Farm yogurt that was kicking around in the fridge. I love that this isn't loaded with fat, and the family loves it just the same. Thanks!

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  8. Forgot to say that I made it with blueberries instead of raspberries. oops!

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  9. wow. this looks so incredibly good. and my boyfriend loves raspberries and is trying to stick to a healthy diet. I can't wait to make this!

    i know this comment is way late, but i just stumbled across your blog for the first time today!

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  10. I just made this for our Thanksgiving breakfast bread. Yummy! My boyfriend is raving about it.
    I used 1 cup blueberries and 1 cup raspberries with no lemon curd. I did have to add about 1/4 cup more yogurt because I used bleached all purpose flour. Thank you for the great tasting, lowfat recipe! Mimi from Hawaii

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  11. Found this on Tastespotting and I am now eating it. So good! Thank you!

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