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Prepare and bake flan pastry. Cool.

Cream filling:

250g sour cream
½ cup icing sugar
1 teaspoon vanilla
3 tablespoons orange juice
2 teaspoons gelatine
2 tablespoons cold water

Beat sour cream, icing sugar and vanilla. Sprinkle gelatine over cold water, leave for a few minutes then add orange juice. Stand cup in hot water stirring to dissolve gelatine. Cool slightly, then beat gelatine mixture into sour cream mixture. Pour filling into cooled flan pastry and chill unto set. Top with fresh blueberries and glaze.

Glaze:

1 cup blueberries
¼ cup water
¾ tablespoon gelatine
2 tablespoons sugar

Bring blueberries sugar and water to boil, then simmer for five minutes. Sieve. Measure ½ cup strained liquid and sprinkle gelatine over this, whisking briskly with a fork. Heat gently to make sure gelatine is dissolved. Cool. Carefully spoon a thin layer of glaze over cream filling and chill. Add even sized berries carefully over top. Spoon remaining glaze over berries. Serve with cream.


This chutney is delicious with lamb, beef, game and poultry, or simply with cheese and crackers.

3 cups fresh or frozen blueberries
1 large onion
1 apple
2 cloves garlic
1 cup sultanas
¼ teaspoon ground cloves
¼ - ½ teaspoon chilli powder
½ teaspoon salt
1 cup soft brown sugar
¾ cup wine or cider vinegar
½ teaspoon each of cinnamon, allspice, curry powder and ginger

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.

3 tablespoons brown sugar
6 tablespoons golden syrup
4 cups baking bran
2 cups hot water
2 teaspoons lemon rind
½ cup canola or other oil
1 teaspoon lemon juice
1 cup natural unsweetened yoghurt
2 large eggs
¾ to 1 cup chopped walnuts
2 cups self raising flour
1 ½ teaspoons baking soda
1 teaspoon allspice
1 teaspoon cinnamon
½ teaspoon ground ginger<
¼ teaspoon salt
1 cup blueberries

Put golden syrup, brown sugar and bran into a large bowl. Add hot water and stir well to melt syrup. Leave to cool until almost cold. Meanwhile preheat oven to 200°C. Grease or spray muffin pans. Add lemon rind, oil and essence to bran mixture. Stir in yoghurt. Beat eggs and add. Sift together self raising flour, baking soda, spices and salt. Mix dry ingredients and blueberries into bran mixture, do not over-mix or beat. Spoon into prepared muffin pans, almost filling them. Bake at 200°C for 20 to 25 minutes depending on size. Makes 12 giant muffins or 24 large ones.

Blueberry chocolate cake

1 teaspoon vanilla essence
175g brown sugar
2 large eggs
Grated rind of ½ lemon
2 tablespoons cocoa
225g flour
1 teaspoon cinnamon
About 100ml milk
170-200g blueberries
1 teaspoon baking powder
150g butter
pinch salt

Preheat oven to 180°C. Cream butter and sugar until light and fluffy. Beat in rind and vanilla, then the eggs one by one. Sift together flour, baking powder, cocoa, cinnamon and salt. Stir into creamed mixture with blueberries. Finally stir in milk to make a soft batter. Spread in prepared 22cm tin. Bake for 50-55 minutes. Cool in tin for 5 minutes then turn on to a rack to cool.

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