Preheat oven to 180C. Grease and line base of a 20cm springform cake tin. Beat butter, sugar and vanilla until fluffy then gradually beat in eggs, one at a time. Add a little sifted flour if mixture looks as if it might separate. Lightly fold in remaining flour, milk and half the almonds until combined. Spread into base of cake tin. Sprinkle with remaining ground almonds and then top with apple and blueberries.
Put melted butter in a bowl and whisk in eggs, sugar and cinnamon. Pour over cake. Sprinkle with flaked almonds.
Bake for about 60 mins. When ready, it should be firm to the touch and a skewer inserted in the centre should come out clean. Cool completely in the tin before turning out. Dust with a little icing sugar to serve, if desired.
This would have to be the most delicious and healthy dessert to prepare. It is tasty, it is gorgeous to look at and most of all it is incredibly good for you! We will go as far as saying this is one of the most perfect anti-aging foods you could eat – so there you go, whip it up and indulge! So go ahead and enjoy!
4 cups blueberries
1 cup dates pitted and chopped
1 cup pecans
3/4 cup raisins
1/4 cup goji berries (optional)
2 tbsp organic desiccated coconut
2 extra bananas
Place blueberries, banana and dates into a blender and puree until smooth. Put aside.
Next grind pecans in a food processor add raisins, goji berries and coconut until the mixture sticks when gently pressed together with fingers.
Press into a pie dish. Layer banana slices on top of crust and then pour the blueberry filling on top of bananas.
Refrigerate for at least 3 hours and serve. Absolutely positively DIVINE!!
Dad says it requires approximately 1 litre of ice-cream. Not unusual, he says this for steak!
1 cup (or as many as you prefer) of Hampton Blue fresh or frozen certified organic blueberries
60 gms or 3 tablespoons butter
½ tspn vanilla essence
Sift flour into large bowl. Melt butter, remove from heat and stir in milk, egg, sugar and vanilla. Stir until sugar is completely dissolved. Add liquid mixture all at once to dry ingredients and stir with a fork just enough to combine ingredients. Never mind if batter is lumpy, muffins should not be overmixed. Fold in blueberries, fill greased muffin pans ¾ full with mixture and bake in hot oven for 25 mins.
Serve hot or warm with butter and Hampton Blue blueberry jam.
We posted this one on facebook recently….cmon stalk us. Anyway, it was by building buttercream and there’s a link at the bottom of this recipe that will take you to the website it came from. It’s great because it’s a camping recipe….if you can find blueberries in the bush…maybe not for camping in Oz!
Don’t forget to contact us if you need some berries! Enjoy
Blueberry Pie Cookies
Makes approximately 32 3-inch pie cookies.Ingredients for Pie Crust
2 ½ cups flour (whole wheat pastry or all-purpose)
6 tablespoons sugar
1 teaspoon salt
2 ½ sticks cold unsalted butter
~½ cup ice water
Ingredients for Filling
2 ½ cups blueberries
½ cup sugar (my blueberries were a little sour, lower this if yours are riper)
juice and zest from ½ lemon
1 tablespoon melted butter
1 tablespoon cornstarch
Mix the flour, sugar, and salt together with a fork.
Cube the butter and “cut” it into the flour mixture with a pastry cutter until there are no butter bits that are bigger than a pea. Make sure you don’t go smaller than this, however, since you’ll start to lose flakiness if the butter is too small.
Add the ice water, a tablespoon or two at a time and use a fork to wet the flour/butter mixture.
Keep adding until the dough just starts to hold together. You don’t want the dough too wet, and you don’t want to mix in the water too much. I find it useful to just use my hands to mix at this point.
Divide the dough in two, cover each half with plastic wrap, and refrigerate for a couple hours at least (overnight is best). This is especially important with the whole wheat pastry flour since it makes the dough a little easier to work with.
Toss the blueberries, sugar, lemon juice and zest, butter, and cornstarch in a medium bowl. Set aside.
Preheat your oven to 350° F.
Line the bottom of a cookie sheet with parchment paper.
Remove one of the covered dough halves from the refrigerator. Divide this in half and roll out on a floured board.
Using a 3-inch round cutter, cut eight circles out of the pie dough. Place these on the parchment paper, evenly spaced.
Spoon a small amount (5-6 blueberries and a little sauce) into the center or each pie circle.
Cut eight more circles out of the pie dough (you may have to gather the scraps and re-roll it out). Place each circle on top of the blueberry-topped bottom circles. Press down the edges with something thin (the top of a paintbrush or pen would work). Brush with egg yolk and sprinkle with sugar. Cut some small slits in the top.
Bake for 10-14 minutes, or until the filling is bubbly. Cool on a wire rack. Repeat in three more batches with the rest of the pie crust and filling.
Update – I’d previously said I’d used a 4.5″ cutter. Turns out it was 3″.
IngredIentS: (makes 8 – 9 crepes)
• 1/3 cup plain flour
• 2 free range eggs
• 3/4 cup whole milk
• pinch of salt
• 1 tbs vegetable oil or melted butter
• 1 tsp vanilla extract
• soft butter to grease pan
Pop non-stick frypan on low heat to begin warming. In a medium mixing bowl,
combine flour, eggs, 1/4 cup milk, salt and melted butter or oil and whisk until
silky smooth. Add another 1/4 cup of milk and whisk until nicely incorporated.
Add remaining milk and stir in gently with a ladle. The mixture should be quite
watery. If you have the correct consistency, the batter will split into droplets when
poured from the ladle in a slow stream. If it forms a smooth band of liquid as it is
poured from the ladle, your crepes will end up too thick.
Heat a 20 – 23 cm non-stick frypan to medium. To test, ladle a droplet of batter
into the pan, if it sizzles and instantly bubbles, it’s probably a bit too hot. Just
grab the pan and, making sure no one is around you, madly wave it around to
cool it down a tad. Return to stove, and with some paper towelling smear some
butter onto the entire surface of the pan. Start by ladling just enough (1/4 cup
should be perfect) of the batter into the pan to roll and cover the surface. You
have to work quickly as it should begin to cook instantly. When the crepe is
perfect, it will start to crisp up on the edges. At this point lift up an edge with a
butter knife and with both hands, carefully pick up the crepe to swiftly flip it over.
This only has to cook for literally a second on the other side and then you can
flip it onto a plate. Repeat until all the mixture is cooked. You should end up with
crepes that are just under 2mm thick. Any thicker and you will lose the magic
silkiness of what a good crepe is all about. This will mean that you are either
pouring too much mixture into the pan and letting the excess settle instead of
pouring it out, or that your batter needs thinning with more milk.
Orange and Blueberry Sauce
IngredIentS: (serves 1)
• 2 tbs caster sugar
• 1/3 cup orange juice
• zest of one orange
• 2 tbs grand marnier
• 1 tbs brandy
• 1 tbs unsalted butter
• 2 crepes rolled, sliced into 5mm strips, and separated
• 1 punnet blueberries
• pouring cream
Have crepe strips ready and sitting in a tousled nest on a plate. Sprinkle
blueberries on top. Set aside.
Sprinkle sugar into a small frypan on high heat (must be gas) and wait for it to
caramelize partially. As it starts to go a beautiful amber, pour in orange juice
and a pinch of zest, followed immediately by the grand marnier and brandy.
To flame, tilt the pan away from you so the liquid is threatening to pour out. The
alcohol will naturally attract the flame, at which point you return the pan to a flat
position and allow the alcohol to cook out. The flame will die naturally. Remove
from heat and pour over the crepes. Serve with a jug of pouring cream.
Smear over face while eating for a lovely moisturising effect. Not sure if this works, it just sounded like fun! (This bit wasn’t part of Poh’s recipe but I generally leave food scattered around my face so it works for me.) Poh came up with a bunch of yummy recipes using local produce during her stay at the festival last year. The link takes you too them. http://www.hamptonfestival.com/recipes.html