Top 5 Raspberry Recipes

There is nothing better than eating fresh raspberries, grown in your own garden and picked straight off the plant. They are tasty and nutritious and are nicer than anything you buy in a supermarket. The problem is, now there are quite a lot of them and they just keep coming - you need to do something with them before they start to spoil.

We are here to help and we've picked five great recipes that will make sure your raspberries don't go to waste.

Fresh Raspberry Tart

Ingredients:

300g fresh raspberries
1 ready-to-bake shortcrust pastry (23cm/9-inch)
100g granulated sugar
2 large eggs
200ml double cream
1 teaspoon vanilla extract
A pinch of salt
Icing sugar, for dusting

Instructions:

Preheat your oven to 180°C (350°F) for conventional ovens or 160°C (320°F) for fan ovens.

Roll out the pastry and line a 23cm (9-inch) tart tin. Trim the excess edges.

Arrange the fresh raspberries evenly over the pastry base.

In a mixing bowl, whisk together the granulated sugar, eggs, double cream, vanilla extract, and salt until smooth.

Pour the mixture over the raspberries in the tart tin.

Bake in the preheated oven for 30-35 minutes until the filling is set and golden.

Allow the tart to cool before dusting with icing sugar. Serve and enjoy!

Raspberry Lemonade

Ingredients:

200g fresh raspberries
1 liter water
150g granulated sugar
Juice of 2 lemons
Ice cubes

Lemon slices and fresh mint, for garnish

Instructions:

In a saucepan, combine the fresh raspberries, water, and granulated sugar.

Bring the mixture to a boil, then lower the heat and let it simmer for 5 minutes.

Remove from heat and strain the raspberry syrup into a pitcher, discarding the solids.

Stir in the lemon juice and let the mixture cool.

Fill glasses with ice cubes and pour the raspberry lemonade over the ice.

Garnish with lemon slices and fresh mint leaves. Serve chilled.

Raspberry Oatmeal Muffins

Ingredients:

200g fresh raspberries
200g plain flour
100g rolled oats
100g granulated sugar
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon ground cinnamon
250ml buttermilk
100ml vegetable oil
1 large egg
1 teaspoon vanilla extract

Instructions:

Preheat your oven to 190°C (375°F) for conventional ovens or 170°C (340°F) for fan ovens. Line a muffin tin with paper liners.

In a mixing bowl, combine the flour, rolled oats, granulated sugar, baking powder, baking soda, and ground cinnamon.

In a separate bowl, whisk together the buttermilk, vegetable oil, egg, and vanilla extract.

Gradually add the wet ingredients to the dry ingredients, stirring until just combined.

Gently fold in the fresh raspberries.

Divide the batter evenly among the muffin cups.

Bake for 18-20 minutes or until a toothpick inserted into the centre comes out clean.

Let the muffins cool in the tin for a few minutes before transferring to a wire rack. Enjoy warm or at room temperature.

Raspberry Balsamic Glazed Salmon

Ingredients:

4 salmon fillets (150g each)
150g fresh raspberries
3 tablespoons balsamic vinegar
2 tablespoons honey
1 tablespoon olive oil
2 cloves garlic, minced
Salt and black pepper, to taste
Fresh basil leaves, for garnish

Instructions:

Preheat your oven to 200°C (390°F) for conventional ovens or 180°C (350°F) for fan ovens.

In a blender or food processor, puree the fresh raspberries until smooth. Strain the mixture through a fine-mesh sieve to remove the seeds.

In a small saucepan, combine the raspberry puree, balsamic vinegar, honey, olive oil, minced garlic, salt, and black pepper. Simmer over low heat for 5-7 minutes until slightly thickened.

Place the salmon fillets on a baking sheet lined with parchment paper. Brush the raspberry balsamic glaze over the salmon.

Bake the salmon in the preheated oven for 12-15 minutes or until the fish is cooked through and flaky.

Garnish with fresh basil leaves before serving. Serve with your favourite side dishes.

Raspberry White Chocolate Scones

Ingredients:

250g self-raising flour
50g granulated sugar
½ teaspoon baking powder
A pinch of salt
75g unsalted butter, cold and cubed
100g white chocolate chips
100g fresh raspberries
150ml buttermilk
1 teaspoon vanilla extract
1 large egg, beaten (for egg wash)

Instructions:

Preheat your oven to 220°C (430°F) for conventional ovens or 200°C (390°F) for fan ovens. Line a baking sheet with parchment paper.

In a large mixing bowl, whisk together the self-raising flour, granulated sugar, baking powder, and salt.

Add the cold, cubed butter to the dry ingredients and use your fingers or a pastry cutter to rub it into the flour mixture until it resembles coarse crumbs.

Gently fold in the white chocolate chips and fresh raspberries.

In a separate bowl, mix the buttermilk and vanilla extract.

Gradually add the wet ingredients to the dry ingredients, stirring until just combined.

Turn the dough out onto a floured surface and shape it into a circle, about 2.5cm (1 inch) thick.

Using a sharp knife, cut the dough circle into 8 wedges.

Place the scones on the prepared baking sheet, leaving some space between each scone.

Brush the tops of the scones with the beaten egg for a golden finish.

Bake in the preheated oven for 12-15 minutes or until the scones are lightly golden on top.

Allow the scones to cool slightly before serving. Enjoy warm with clotted cream and raspberry jam, if desired.