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Spicy Blueberry Muffins

INGREDIENTS

  •  100 gms butter
  •  1 cup sugar
  •  2 grated apples including peel
  •  1 cup frozen blueberries
  •  2 eggs
  •  1 tsp baking soda
  •  2 dsp boiling water
  •  11/2 cups of flour
  •  1 tsp mixed spice
  •  1 tsp cinnamon
  • 1 apple, grated including peel

METHOD

Melt butter and add sugar, apples, and blueberries. Beat in eggs with a wooden spoon. Fold in the remaining ingredients. Be careful not to over mix. Pour mixture into a greased 12 cup muffin tray. Bake at 200 degrees Celcius for 10 – 15 minutes. Makes 12.

Blueberry Sour Cream Cake

INGREDIENTS

  • Cake
  •  flour: 1 cup
  •  butter, softened: 0.5 cup
  •  egg 1
  •  sugar: 0.5 cup
  •  baking powder: 1.5 tsp
  •  vanilla essence: 1 tsp
  • Topping
  •  sour cream: 2 cup
  •  egg yolks 2
  •  sugar: 0.5 cup
  •  vanilla: 1 tsp

METHOD

Cake
Combine ingredients, mix thoroughly and spread in greased 25cm loose bottom baking pan. Sprinkle 3 cups of blueberries evenly over mixture.
Topping
Combine and mix together well. Pour over the berries. Bake for 1 hour at 180degC (3500F) or until custard topping is firm and lightly browned.

Blueberry Bran Muffins

INGREDIENTS

  •  wheat bran: 1.25 cups
  •  canola oil: 0.5 cup
  •  plain or fruity yoghurt: 1 cup
  •  large egg 1
  •  each of plain and wholemeal flour: 0.75 cup
  •  cinnamon: 1 tsp
  •  baking powder: 1 tsp
  •  baking soda: 0.5 tsp
  •  Pinch salt
  •  brown sugar: 1 cup
  •  frozen blueberries: 1.5 cups

METHOD

Measure the first four ingredients into a bowl, blend with a fork and leave to stand. Measure the remaining ingredients into a large bowl and stir well to mix throughly. Add the liguid mixture and fold in until the dry ingrdients are just moistened (don’t over mix). Spoon into greased muffin pan and bake at 200 C for about 15 minutes or until centres spring back when pressed. Makes 12 muffins.

Blueberry Icecream

INGREDIENTS

  •  frozen blueberries: 2 cup
  •  plain yoghurt or cream: 1 cup
  •  icing sugar: 1 cup

METHOD

Blend frozen blueberries in a food processor for 15 seconds. Add yoghurt or cream and icing sugar and mix to blend well.

Crunchy Blueberry Muffins

INGREDIENTS

  •  flour: 2 cups
  •  baking powder: 4 tsp
  •  sugar: 0.75 cup
  •  butter: 75 g
  •  milk: 1 cup
  •  egg 1
  •  Grated rind of 1 lemon
  •  fresh or frozen blueberries: 1 cup
  •  lemon juice: 0.25 cup
  •  sugar: 0.25 cup

METHOD

Measure flour, baking powder and sugar into a bowl and mix. Melt the butter, add milk, eggs and lemon rind and beat well with fork to combine. Add these liquids and the blueberries to the dry ingrdients and fold together gently until the dry ingrdients have been dampened (don’t over mix). Spoon into greased muffin pan (makes 12 muffins). Bake at 200 C for about 15 minutes until golden brown and centres spring back when pressed. Sir together the lemon juice and second measure of sugar without dissolving the sugar. Brush this mix onto the hot muffins as they come out of the pan.

Old-Fashioned Blueberry Pie

INGREDIENTS

  • Filling
  •  red jam: 3 rounded tbsp
  •  fresh or frozen blueberries: 3 cups
  •  cinnamon: 1 tbsp
  •  sugar: 0.25 cup
  • Pastry
  •  flour: 0.75 cup
  •  baking powder: 0.5 tbsp
  •  cold butter, cubed: 75 gms
  •  milk: 0.25 cup
  •  vinegar: 0.25 tbsp

METHOD

Filling
Heat the jam until liquid, then stir in the blueberries, cinnamon and sugar until the blueberries are coated evenly with sauce.
Pastry
Put first three ingredients into food processor. Using pulse button, cut butter in coarsely, then add mixed milk and vinegar slowly unitl mixture will form a dough. Do not overmix. Cut ball of dough in two. Roll each half thinly, to form a 25cm circle. Cut one circle into 10 strips.
To Assemble
Line a 20cm sponge sandwich tin with the whole circle of pastry, allowing pastry to overlap dish by about 2cm. Pile filling into uncooked crust. Dampen pastry edges with water. Arrange pastry strips in a lattice pattern over the filling, then turn in the overlapping edges of the pastry circle to enclose the ends of the strips. Bake at 210 degrees Celcius until pastry is golden brown; 25-40 minutes. Serve warm.

Melt-in-your-mouth Blueberry Cake

INGREDIENTS

  •  flour: 1.5 cup
  •  baking powder: 1 tsp
  •  Pinch salt
  •  butter: 125 g
  •  large eggs,seperated 2
  •  vanilla essense: 1 tsp
  •  milk: 0.66 cup
  •  blueberries, lightly floured: 1.5 cup
  •  Icing sugar for garnish

METHOD

Grease and flour 20cm square cake tin. Preheat oven to 180 C. Mix flour, baking powder and salt. In another bowl, cream the butter and sugar until fluffy, mix in the beaten egg yolks and vanilla essense. Stir in 1/3 of flour mix, then 1/2 the milk, 1/3 flour, rest of milk and then the rest of the flour mix. Mix well each time. Beat the egg whites until stiff then fold into the cake mix. Fold in blueberries and pour into cake tin. Sprinkle top with an additional tablespoon sugar and bake for 45-50 minutes until cake tester comes out clean. Dust with icing sugar before serving.

Blueberry Crumble

INGREDIENTS

  •  cinnamon: 1 t
  •  wholemeal flour: 1.5 c
  •  rolled oats: 0.5 c
  •  baking powder: 0.5 t
  •  salt: 0.25 t
  •  brown sugar: 0.5 c
  •  butter: 100 gms
  •  golden syrup: 1 t
  •  vanilla essence: 1 t
  •  blueberries: 1 c
  •  brown sugar: 2 t
  • Grated rind:1 lemon

METHOD

Mix together cinnamon, flour, rolled oats, baking powder, salt and brown sugar.

Combine butter, golden syrup and vanilla in a separate bowl. Microwave on high power for 1 – 1 1/2 minutes, or until melted. Stir butter mixture into dry ingredients. Mix well.

Press half the mixture into a 34 by 18 cm microwave dish. Pour blueberries on top, then second measure of brown sugar. Sprinkle with remaining flour mix.

Microwave, uncovered, on medium power for 8 – 11 minutes, or until top is fairly dry.

Pour blueberries on top, then second measure of brown sugar. Sprinkle with grated lemon rind then remaining crumble mix.

Lamb with Blueberry Sauce

INGREDIENTS

  •  leg of lamb: 15 kg approx.
  • Basting Mix
  •  melted butter: 50 g
  •  red currant jelly: 0.25 cup
  •  Salt & pepper
  •  brown sugar: 1 tbsp
  •  soy sauce: 1 tbsp
  •  Sprig of Rosemary
  • Blueberry Sauce
  •  blueberries: 250 gms
  •  port or sherry: 0.25 cup
  •  sugar: 2 tbsp
  •  lemon juice: 1 tbsp
  •  cornflour mixed with 1/4 cup water: 2 tbsp

METHOD

Lamb
Combine all of the basting mix ingredients and stir well. Place lamb in a roasting dish and pour over the basting mix. Roast lamb in a 180 degrees celsius oven for 1.1/2 hours, basting every 20 minutes.
Blueberry Sauce
Combine ¾ of fresh blueberries with other ingredients and simmer for 5 minutes. Thicken with 2 tbsp of cornflour and 1/4 cup water. Slice lamb onto a serving plate, arrange the final quarter of fresh blueberries on top and spoon over some of the sauce. Serve the remainder of the sauce separately.

Multipurpose Blueberry Sauce

INGREDIENTS

  •  any red jam: 2 rounded dsp
  •  red or white table wine: 0.25 cup
  •  cinnamon: 0.5 tsp
  •  fresh or frozen blueberries: 1.5 cup
  •  Punnet 1
  •  cornflour: 2 tsp
  •  mustard (optional – for meat sauce): 2 tsp
  •  wine vinegar (optional – for meat sauce): 2 tsp

METHOD

Mix the cornflour with a little extra wine. Heat the jam with the wine and cinnamon until it boils. Stir in the blueberries, then as soon as the sauce boils again, stir in the cornflour mixed with wine, and cook until thickened.

If you want a sharper sauce to accompany meat, stir in 2 tsp smooth or grainy mustard and/or 1 – 2 tsp wine vinegar.

Blueberry Chutney

INGREDIENTS

  •  fresh or frozen blueberries: 3 cups
  •  large onion 1
  •  apple 1
  •  garlic: 2 cloves
  •  sultanas: 1 cup
  •  each cinnamon, allspice, curry powder and ginger: 0.5 tbsp
  •  ground cloves 0.25
  •  chilli powder: 0.5 tbsp
  •  salt: 0.5 tbsp
  •  soft brown sugar: 1 cup
  •  wine or cider vinegar: 0.75 cup

METHOD

Put the blueberries in a fairly large saucepan. Chop in a food processor or mince together the onion, unpeeled apple, garlic and sultanas. Pieces should be evenly small but not pureed. Add flavourings, sugar and vinegar, and simmer gently for 2 hours, checking flavour and adding extra chilli during this time, if desired. Bottle in small sterilised jars.

Blueberry Glazed Salmon

INGREDIENTS

  • fresh blueberries: 0.5 cup
  •  fresh thyme: 6 springs
  •  raw sugar: 1 tbsp
  •  balsamic vinegar: 1 tbsp
  •  lemon juice: 2 tsp
  •  salt, divided: 0.5 tsp
  •  salmon filets 4
  •  black pepper: 0.25 tsp

METHOD

In a small pot, add blueberries, thyme, sugar, balsamic vinegar, lemon juice, and 1⁄4 teaspoon of salt. Place over medium heat. Boil for 15 minutes, stirring occasionally. The blueberries will release their juices and the sauce will reduce and thicken.

In the meantime, place an oven rack 6 inches under the grill. Preheat grill to high. Line a baking sheet with aluminium foil.

Pat salmon fillets dry with paper towels. Sprinkle both sides of the fish with a pinch of salt and pepper. Place the fish skin side down on the baking sheet.

Brush a thin layer of the blueberry glaze onto the salmon. Place the fish under the grill for three minutes. Brush an additional thin layer of glaze on the fish. Place back under the grill for an additional 3-5 minutes. Once cooked, the salmon should flake when pressed with a fork, but not be dry. Garnish with fresh blueberries and serve.

Blueberry Pizza

INGREDIENTS

  • Naan flatbreads 2
  •  olive or avocado oil: 1 tsp
  •  sliced red onion: 1 cup
  •  Himalayan salt
  •  honey: 2 tsp
  •  mozzarella cheese: 0.5 cup
  •  feta cheese: 0.5 cup
  •  blueberries: 1 cup
  •  pancetta (chopped): 2 strips
  •  Basil for garnish

METHOD

Ensure your oven is preheated to 220°c. Prepare your pizza stone or line a baking tray with baking paper. Arrange the naan and lightly spray or brush with water. Set aside.

Heat the oil in a medium pan over a medium low heat. Add the honey and stir fry the onion. Season with a pinch of salt. Cook the onions until they are caramelised (3-5 minutes) and then remove from heat.

Spread the mozzarella over the naan and top with pancetta, crumbled feta and the honey caramelized onions. Sprinkle the blueberries on top.

Bake in the oven for 10 minutes until golden and the blueberries are ready to burst. Remove from the over and garnish with fresh basil.

Baked Blueberry Yoghurt Tart

INGREDIENTS

  • Base
  • butter: 50 g
  •  honey: 1 tbsp
  •  toasted muesli: 1.75 cup
  •  ground ginger: 1 tsp
  •  Pinch salt
  • Filling
  •  thick Greek style unsweetned yoghurt: 500 g
  •  eggs 3
  •  honey: 4 tbsp
  •  sugar: 0.66 cup
  •  flour: 1 tbsp
  •  vanilla essense: 1 tsp
  •  Grated rind of 1 lemon
  •  blueberries: 1.5 cup

METHOD

Preheat oven to 180 C and grease 25cm loose bottom baking tin.

Base: Melt butter and honey together. Place the muesli, ginger and salt in a food processor and process until roughly ground. Add the melted butter and honey and pulse until combined. Tip into tin and press evenly onto base and 3cm up the sides. Bake for 10 mins.

Filling: Clean the food processor and blend the yoghurt, eggs, honey or sugar, vanilla essense and lemon rind until smooth and sugar is dissolved (if using). Pour filling into hot base and reurn to oven for 35 – 40 mins until just set. Cool and place in frigde to chill.