Thursday 18 / April / 2024
BLUEBERRY JAM
Wash 5 cups fresh blueberries and rinse well. In a saucepan add blueberries, 2 tablespoons fresh lemon juice and 3 1/2 cups sugar stir and put the pan on medium heat. Let the blueberries melt with the sugar and stir them well. The blueberry mixture will start boiling. Let the mixture boil, stirring continuously. Boil the mixture till it becomes jam like consistency. Let the mixture cool down to room temperature. After it has cooled, pour into a jar and keep refrigerated and use the jam for 2-3 months.
BLUEBERRY BANANA BREAD
Preheat oven to 160°C. Grease and flour 2 loaf pans. Cream together 1/2 cup butter, softened and 1 cup sugar. Beat in 2 eggs. Add 2 large ripe bananas, mashed. Measure 1 1/2 cups flour, reserving 2 tablespoons of flour to coat blueberries. Stir 1 teaspoon baking soda and 1/2 teaspoon salt into flour, mixing well. Fold into banana mixture. Stir in 1 teaspoon vanilla. Sprinkle the 2 tablespoons flour over 1 1/2 cup blueberries, fresh or frozen, then fold into batter. Stir in 1/2 cup chopped nuts (optional). Transfer batter to loaf pans. Bake for about 50 minutes.
BLUEBERRY TORTE
Combine 1/2 cup oatmeal, 1 cup sugar, 2 cups flour and 3/4 cup melted butter. Save 1 cup for topping and press remaining into bottom of a pan. Cook until clear and thick in 1 cup water, 1 cup white sugar and 1 1/2 tablespoons cornstarch. Add 2 cups fresh or frozen blueberries. Spread over base in pan. Top with reserved crumbs. Bake at 175°C for 50 to 60 minutes. Serve with cool whip or ice cream.
CHICKEN PASTA SALAD WITH BLUEBERRIES
Place 250g frozen green beans cut, thawed between paper towel and squeeze until barely moist. Combine green beans and 3 cups chicken breast, skinned, boned, cooked and shredded, 3 cups fusilli (spiral-shaped pasta), cooked without salt or fat, 1 cup fresh blueberries, 3/4 cup celery, thinly sliced, 1/4 cup green onions, thinly sliced, 2 tablespoons fresh oregano, finely chopped in a large bowl. Combine 1/2 cup + 2 tablespoons plain low-fat yoghurt and 1/4 cup + 1 tablespoon low-calorie mayonnaise, 3 tablespoons blueberry vinegar (raspberry or apple cider vinegar can be used), 1/2 teaspoon salt, 1/2 teaspoon coarsely ground pepper in a bowl; stir well. Pour over chicken mixture and toss gently. Cover and chill for 2 hours. Serve on a lettuce-lined plate.
APPLE BLUEBERRY CRUMBLE
Peel, core and slice up 3 apples into 8-10 slices. Arrange in a circular motion in a baking dish. Sprinkle 1/2 lemon on apples so they don’t change colour. Arrange 2 cups blueberries on top of apples. Mix together 1 cup flour and 1/2 cup sugar, then cut 1 stick butter, unsalted and crumble all together with your hands; put over blueberries. Sprinkle cinnamon on top. Bake at 190°C for 25 minutes. Serve with vanilla ice cream on the side.
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