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Summery berry compote and a “Hello“ from Hamburg

The latest issue of Mio magazine is out, and I am sharing with you two recipes for fruit compote from my food column in it today. Read more below, and then go get cooking!

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So, it’s been a couple of intense weeks, I have to admit. First, I was in London, then flew to Italy the very next day after my return for the wedding (thank god the cakes (I had to triple the recipe so that every guest could have their slice) turned out great!), and eventually I moved to Hamburg on the very next day after my return from Pisa to start a photography job. I didn’t “move-move“, I’m just here for the next one or two months; you might know that I have been living in Hamburg for three years before I moved to London, so it’s a bit like coming home. I love this place!

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Anyway, I’ve been busy working and moving and packing and adjusting to new environments a little too often these past few weeks – hence the silence here, I apologise.

But today I’m back with my latest food column in Mio magazine by Globus: I made two kinds of summery compote for the July issue, and the good news is that you can make them, too. Have a look here for the recipe, or read below.

Enjoy this most summery month of all – although I have to say, it’s – obviously – not quite as summery in Hamburg. So send me some sunshine, please, from wherever you are! <3

Love,
Lea Lou

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Summery berry compotes

Blueberry compote with rosemary and cinnamon

For a medium-sized canning jar.

400 g blueberries
3–4 sprigs rosemary
1 pinch of cinnamon
2 tbsp maple syrup (or honey)
1 tsp corn starch
1 tbsp lemon juice

Method:
Wash and carefully dry the berries. Add berries, rosemary sprigs, cinnamon and maple syrup to a saucepan and bring to a boil over medium heat, saucepan covered with a lid.

Simmer the berries for 10 minutes, stirring occasionally.

Mix the corn starch with the lemon juice, add the mixture to the berries, stir well and allow to thicken for 5 minutes.

Remove the saucepan from the heat, remove the rosemary sprigs, and allow the compote to cool slightly, then serve or transfer to a fruit jar and allow to cool completely. The compote can be kept for up to a week. 

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Mixed berry vanilla compote

For a medium-sized canning jar.

400 g mixed berries, such as strawberries, raspberries, blackberries and blueberries
1 vanilla pod
1/2 organic or unwaxed lemon
2 tbsp maple syrup (or honey)
1 heaped tsp corn starch
1 tbsp lemon juice

Method:
Wash and carefully dry the berries. Scrape out the vanilla pulp from the pod. Wash the lemon and grate the zest.

Add berries, vanilla pulp, lemon zest and the maple syrup to a saucepan, bring to a boil over medium heat, saucepan covered with a lid. Simmer the fruits for 10 minutes, stirring occasionally.

Mix the corn starch with the lemon juice, add the mixture to the berries, stir well and allow to thicken for 5 minutes.

Remove the saucepan from the heat, allow the compote to cool slightly, then serve or transfer to a fruit jar and allow to cool completely. The compote can be kept for up to a week. 

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