The plants around us. Volum III The plant around us. Volume III. Etwining project | Page 5

Gastronomic use
Properties, Medicinal use
Blackcurrants contain many good things
for your health:
Vitamin A, B1, B5, B6, E
- calcium
Berry is suitable ingredient in porridges,
-
smooothies, oilsauces, hot and cold sauces,
Blackcurrant leaves are used in marinating,
oil flavouring, smoking and cooking.
salads, flavouroils, marmalades and desserts.
- magnesium
- iron
- potassium
Blackcurrant leaves are good for hair growth
and stops hair from falling out.
Very-berry oat crumble recipe:
Ingridients for the crumble:
- 100g plain flour
Blackcurrants slow down organism aging and
promotes concentration.
- 50g rolled oats
- 100g butter, cut into cubes
- 50g golden caster sugar
Blackcurrants promote sweating and
urination.
For the fruit filling
- 400g strawberry
Blackcurrant helps prevent cold and diseases.
Boosts immune system.
Women use black currant seed oil for
treating symptoms of
menopause, premenstrual syndrome, painful
periods, and breast tenderness.
- 100g sugar
- 1,5 tbsp cornflour
500g mixed berry and currants, such as
raspberries, blackberries, blueberries,
blackcurrants
Ice cream or custard to serve.
Put the flour, oats, butter and sugar in a
bowl, squash together with your fingers into
a crumble texture, sprinkle over a baking
tray and bake for 10 mins, stirring and
roughly breaking up halfway through
cooking. Can be done up to 2 days ahead
and stored in an airtight container.
Meanwhile, put the strawberries, sugar and
cornflour in a large pan. Stir together and
set over a medium heat. Cook until the
strawberries just start to release their juices
and soften, then stir in the remaining
berries. Transfer to an ovenproof baking
dish.
When the crumble topping is cooked,
sprinkle it over the fruit, and place back in
the oven for a further 15 mins until bubbling
and golden. Leave for 5 mins before
serving with ice cream or custard.
.