Kissel (Raspberry Soup)
500ml (2 cups) water
500ml (2 cups) fresh raspberries
25ml (2 tbsp) sugar
1 cinnamon stick
20ml (1 ½ tbsp) cornstarch
25ml (2 tbsp) peach schnapps
fresh mint leaves, to garnish
whipped cream, to serve
Bring the water to a boil in a saucepan and stir in the raspberries, sugar and cinnamon stick. Reduce the heat, and simmer for 10 minutes, stirring occasionally, until the berries have mostly collapsed. Mix a spoonful of the soup with the cornstarch to form a smooth paste. Stir the paste into the soup, and cook 2-3 minutes more until the soup is clear and slightly thickened. Stir in the peach schnapps, transfer to a serving bowl, and leave to cool. Refrigerate until well chilled. Garnish with fresh mint leaves and a few fresh berries, and serve with a bowl of whipped cream.
Best Berry Scones
150ml (2/3 cup) flour
150ml (2/3 cup) whole wheat flour
12ml (2 ½ tsp) baking powder
2ml (1/2 tsp) baking soda
2ml (1/2 tsp) salt
25ml (2 tbsp) wheat germ
40ml (3 tbsp) rolled oats
50ml (1/4 cup) brown sugar
40ml (3 tbsp) chilled butter
1 egg, beaten
175ml (3/4 cup) buttermilk
300ml (1 ¼ cups) berries
15ml (1 tbsp) sugar
Preheat the oven to 425°F (220°C), and lightly grease a baking sheet. Combine the dry ingredients in a large mixing bowl. Rub in the butter until the mixture resembles breadcrumbs. Beat together the eggs and all but 2 tbsp (25ml) of the buttermilk. Stir quickly into the dry ingredients along with the berries to form a soft dough. Do not overwork.
Pat the dough out into a 10-inch (25cm) circle on the prepared baking sheet. Use a knife to score 6 wedges into the surface, then brush with the remaining buttermilk, and sprinkle with sugar. Bake near the top of the oven for 15-20 minutes, until risen and golden brown. Remove from the oven, and cool for 10 minutes before serving.
