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Tag Archives: blueberries

Jamie Oliver Smoothie Pancakes with Berries, Banana, Yoghurt and Nuts

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Super food, super easy and super good! Jamie’s latest book Everyday Super Food is a bit of a revelation, crammed full of beautiful, colourful, easy recipes that are really healthy.

The research, the nutritional information, and the carefully planned and written recipes make this book a must-read and a must-cook. I’m big on flavour, and what I’ve cooked so far is bursting with it …I can’t  wait to cook more!

If you love cooking, love really tasty food, and would like to feel that you are doing your bit to eat healthily, then get Everday Super Food. It’s common sense, not faddish, and do-able!

I made Smoothie Pancakes with Berries, Banana, Yoghurt and Nuts today. I went for blueberries, next time I’ll try raspberries. I didn’t realize till I was making the recipe that there was no sugar – the blueberries are sweet enough – even for the sweet tooth of this quirky writer! The drizzle of honey on the pancakes themselves when serving adds that little extra sweetness which is nice. Here is Jamie’s recipe very slightly tweaked.

Ingredients

320g blueberries or raspberries

1 ripe banana

170ml semi-skimmed milk

1 large free-range egg

250g wholemeal self raising flour

To serve

4 tbs natural yoghurt

Sprinkle of ground cinnamon

30g mixed unsalted nuts, chopped

Drizzle of honey

Method

Blitz half the berries, peeled banana, milk, egg and flour in a food processor or blender to make a smooth pancake batter. Fold in the remaining berries. Place a large non-stick frying pan on a medium high heat. When hot, put some batter into the frying pan to make large pancakes or small ones. I went for smallish. Cook for a couple of minutes on each side, or until crisp and browned. Jamie suggests flipping them for an additional 30 seconds each side to ensure they are super crispy. This seemed to work for me.

You can serve whole, or slice the pancakes in half so you can see the fruit. Serve with a spoonful or two of yoghurt, a sprinkling of cinnamon, some chopped nuts and a drizzle of honey over the whole lot. Delish.

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Cream Horns

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I love cream horns – an old fashioned treat, full of cream and a smattering of jam.

I wanted to recreate these retro treats, making them a little smaller than the original. I filled them with whipped cream and my homemade berry jam.

Using bought puff pastry and some cone shaped molds, it was really easy! While I agree that making your own puff pastry can be time consuming, I would encourage everyone to make their own jam. I made a quick jam in the time it took to shape and bake the horns, 20 minutes or so. That’s fast, and the beautiful mixed berry jam is so worth it!

And because I love the idea of a “cornucopia” – horn of plenty – I made a large puff pastry horn as well, filling it with berries. A pretty centre piece and you can eat the contents.

The recipe below makes 6 small horns.

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Ingredients

2 sheets of puff pastry partially thawed

Milk for brushing

Caster sugar for dusting

325 mls pure cream

1 quantity mixed berry jam (see recipe below*)

Raspberries, blueberries and strawberries to serve

Method

Preheat oven to 200 degrees C fanforced. Line a baking tray with baking paper.

Cut the sheets of puff pastry into 2cm wide strips. Spray the molds with non stick spray. Wind the strips of pastry around the mold, starting from the tip. Make sure there is a little overlap with each turn so that the mold is completely covered. It’s really easy to do, especially when the pastry is still cold. Try to get all the joints on the one side, but don’t worry too much, these horns are meant to look little rustic!

Place the horns join side down on the baking sheet. Using a pastry brush, brush with a little milk. Scatter the horns with a little caster sugar. This gives the horns a nice sugary crunch.

Bake for 10- 12 minutes or until the horns are golden brown. Remove from the oven and cool before gently sliding the horns from the molds.

Whip the cream until soft peak stage, but not stiff.

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Filling the horns

Spoon or pipe the cream into each horn. Carefully add a teaspoon of berry jam to the cream horn, swirling into the cream or just leaving as is.

Serve with mixed fresh berries and more jam and cream for that extra lusciousness…

*Mixed Berry Jam

Ingredients

250g mixed berries – I used raspberries, blueberries and strawberries

150g sugar

Juice of a lemon

Method

Place the berries in a saucepan and cover with the sugar. Squeeze over the juice of a lemon. Heat slowly, stirring to dissolve the sugar. When all the sugar is dissolved, boil on a moderate heat until setting point is reached. Mush the berries, if still whole, into a jam like consistency. Take off the stove and allow to cool.

If you want to make the Cornucopia, that’s easy too. Make a cone shape, whatever size you like, using cardboard covered with baking paper. Wind strips of Pampas puff pastry around the mold until completely covered.

Bake on a baking sheet for 12-15 minutes in a 200 degree C oven. Cool before removing the mold.

Fill with fruit, flowers or anything else that signifies abundance.

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Mixed Berry Muffins

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Lots of mixed berries make these muffins moist. I varied my usual recipe from The Moosewood Cookbook by adding some ground almonds to the dry ingredients. This gave the muffins a softer texture. Cooking the muffins in flexible silicon molds lined with muffin papers gave the muffins a nice high shape.

Ingredients – Base Mixture

1 and 1/4 cups plain flour + 1/2 cup ground almonds
2 tsp baking powder
1 tsp bi-carbonate soda
1/2 tsp salt
1/3 cup raw sugar
1/3 cup oil
1 beaten egg
3/4 cup milk
Demerara sugar for sprinkling on tops of muffins

Mixed Berries

3/4 cup fresh raspberries, blackberries, strawberries and blueberries

Method

Preheat oven to 170 degrees C or 160 degrees C fan forced. Line 6 silicon muffin molds with muffin papers. If you don’t have these molds, use an ordinary muffin tin. If you use the muffin papers and three quarters fill them you will get 6 muffins.

Mix the dry ingredients for the base mixture with a spoon in a bowl until well combined.  In another bowl mix the oil, beaten egg and milk.

Gently fold in the mixed berries.

Spoon the mixture into the muffin papers.  Sprinkle the tops with a little demerara sugar for extra crunch. Bake for 15-20 minutes or until a skewer inserted in the centre of a muffin comes out clean.

Remove from the oven – eat  warm or cold.

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Blueberry and Marmalade Cake with Sugared Pecans

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I am revisiting a recipe I posted in 2013. It’s a moist butter cake made even more moist by the addition of sour cream and marmalade.

Blueberries and pecans through the cake give both fruitiness and crunch.

You could easily substitute blackberries for blueberries and either walnuts or almonds for the pecans.

Ingredients
125 gms softened butter

3/4 cup caster sugar

1 tsp vanilla paste

2 eggs

1/2 cup sour cream

2-3 tbls citrus marmalade

1 3/4 cups self-raising flour

1/2 cup milk

1/2 tsp bicarabonate of soda

1 1/2 cups blueberries

1/4 cup roughly chopped pecans

1/3 cup brown sugar

1/4 cup caster sugar

To serve: a handful of blueberries, a sprinkling of caster sugar (optional) and thick cream.

Method

Preheat oven to 160 degrees C or 150 degrees C fan-forced. Grease a 20cm spring form tin and line base with baking paper.

Cream butter, caster sugar, vanilla paste and eggs in a food processor until thick and pale. Beat in sour cream and cumquat marmalade, reserving a good teaspoonful, then add alternately SR flour and milk in 3 batches. Combine the bicarbonate of soda, remaining marmalade and 1 tsp water in a small bowl, then pulse into the cake mixture.

Spoon into the cake tin using a spatula, then scatter the blueberries (reserving a handful), and chopped pecans over the batter. Lastly sprinkle over the brown sugar, making sure the nuts are well covered. The nuts will caramelise nicely during baking.

Bake for 45 minutes, then gently open oven door and scatter remaining blueberries and caster sugar over cake. This is to ensure that some of the blueberries sit on top of the cake – some will have sunk into the mixture during the initial cooking.

Close oven door and cook for a further 15 minutes or until a skewer inserted into the cake comes out clean. Cool the cake completely in the tin before unmoulding.

Serve plain or with whipped cream, creme fraiche or sour cream.

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Very Blueberry Cake with Toasted Hazelnuts

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I’m very keen on blueberries at the moment and they are relatively inexpensive at the markets. This cake does blueberries 4 ways! Dried blueberries and fresh blueberries in the batter, blueberry “jam” on top of the cooked cake and more fresh blueberries as a garnish. The cake has quite a nutty taste from the hazelnut meal and the toasted hazelnuts.

It’s a very moist cake too, and is great for dessert.

Ingredients

125 g softened butter

115 g  caster sugar

1 tsp vanilla extract

2 free-range eggs

1 heaped tbls our cream

3/4 cup hazelnut meal

1/4 cup toasted and finely chopped  hazelnuts

3/4 cups self-raising flour

1/2 tsp bicarbonate of soda

1/4 cup milk

30 g dried blueberries, soaked in 1 tblsp of orange liqueur  for a hour or so  (any liqueur will do)

200 g fresh blueberries

1/3 cup caster sugar

Method

Preheat oven to 170 degrees C or 160 degrees C fan-forced. Grease a 20cm spring form tin and line base with baking paper.

Cream butter, caster sugar and vanilla extract in a food processor.  Add the eggs and process until the mixture is thick and creamy. Beat in the sour cream.  Sift the hazelnut meal with the chopped hazelnuts,  SR flour and bicarbonate of soda. Stir the sifted ingredients into the mixture with a spoon, then stir in the milk.

Gently fold in the soaked dried blueberries and half of the fresh blueberries.  Spoon into the cake tin using a spatula.

Bake for 45 minutes or until a skewer inserted into the cake comes out clean.

Meanwhile, cook the remaining blueberries and caster sugar with 2 tablespoons of water in a small saucepan for a few minutes until the sugar is dissolved, the blueberries are slightly softened and the liquid slightly reduced. You can gently press on the blueberries with the back of spoon or the bottom of a cup to help them release their juices.

Cool the cake completely in the tin before unmolding. Pile the blueberry “jam” onto the top of the cake.

Serve with more fresh berries and a sprinkling of sugar if desired, and serve with creme fraiche or sour cream, which offsets the incredible sweetness of this cake.

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Blueberry, Cumquat and Pecan Cake – Two Ways

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I revisited this cake made last year which is based on an Annabel Langbein recipe.

I made it two ways, my original recipe tweaked a little and a vegan version.

Below is the link to the original recipe:

https://thequirkandthecool.com/2013/07/14/blueberry-and-cumquat-cake-with-sugared-pecans/

Original Version

My “tweaks” were to use a couple of tablespoons of preserved cumquats instead of jam, as I had run out of cumquat jam. I blitzed the cumquats pretty thoroughly so as not to have big chunks in the cake. When adding the final teaspoon of cumquat preserve, I added the syrup rather than the fruit.

Here is the link to preserved cumquats: https://thequirkandthecool.com/2013/08/26/cumquats-in-sugar-syrup/

I also served the cake with lots of fresh berries and more preserved cumquats.

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Vegan Version

This is a similar recipe to my vegan chocolate cake, minus the cocoa. I also made a plain vanilla cake as well. I used my fancy Nordic ware molds which I love.

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Ingredients


175 gms self raising flour

3 level tsps baking powder

100 gms rapadura or other unrefined sugar* + 1/8 cup

125 mls vegetable oil

325 mls cold water

I/2 cup blueberries

1/8 cup chopped pecans




Method

Preheat oven to 170 degrees C.
  Grease 20 cm cake tin or 4-6 small fancy molds with oil spray.

Place all the ingredients  (except the blueberries and pecans and additional sugar) in a food processor in the order given and whizz. 
Place mixture into the greased tin or molds.

Scatter the blueberries and chopped pecans over the batter. Lastly sprinkle over 1/8 cup rapadura sugar, making sure the nuts are well covered.

Bake for 30 minutes for the cake tin, 15 minutes for the molds, in the pre-heated oven.

Cool for 5 minutes before gently turning out onto a wire rack.

Bird Seed, Cranberry, Pomegranate and Sour Cherry Muffins + Blueberry and Yoghurt Muffins

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A mid morning snack was required for the busy creative team who met, bleary eyed on a  Sunday morning, to discuss our latest artistic venture.

Healthy muffins were the go!

Bird seed (yes, bird seed), cranberry and pomegranate muffins, and blueberry and yoghurt muffins were the offerings. The “bird seed” refers to my current favourite seed mix from The Source Bulk Foods in Balmain: http://thesourcebulkfoods.com.au/. It’s a very interesting mix called kapai puku which I use in my home-made muesli, so I thought I would give it a go in muffins!

Ingredients – Base Mixture

1 and 3/4 cups plain flour
2 tsp baking powder
1 tsp bi-carbonate soda
1/2 tsp salt
1/4 cup sugar
1/3 cup oil
1 beaten egg
3/4 cup milk
2 tbs honey

Bird Seed, Cranberry, Pomegranate and Sour Cherry Mixture
2 tbs kapai puku seed mix
1/2 cup cranberry, pomegranate and sour cherry mix (available in packets from supermarkets)

Blueberry and Yoghurt Mixture
1/2 cup fresh blueberries
2 tbs low-fat yoghurt
Candied orange for decoration (optional)

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Method

Preheat oven to 170 degrees C. Line a 12 cup muffin tin with muffin papers. Lightly spray papers with cooking spray. Expect to make 8 decent sized muffins.

Mix the dry ingredients for the base mixture with a spoon in a bowl until well combined. Divide into two bowls. In another bowl mix the oil, beaten egg, milk and honey.

For the birdseed muffins, add the birdseed mix to the dry ingredients in one bowl. Add half the liquid ingredients, stirring until barely mixed. Gently fold in the cranberries, pomegranates and sour cherries.

For the blueberry muffins, add the other half of the liquid ingredients, stirring until barely mixed. Stir through the yoghurt. Gently fold in the blueberries. Decorate the tops with candied orange if desired.

Spoon each mixture into the muffin papers. Bake for 20 minutes or until a skewer inserted in the centre of a muffin comes out clean.

Remove from the oven – best eaten while warm!

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