Sunday, December 29, 2013

Roast Duck with Cherry Sauce





Juice of 1/2 lemon or of 1 orange
3 tablespoon balsamic vinegar
2 tablespoon red wine
1 tablespoon honey
3 tablespoon extra virgin live oil
In a bowl mix the marinade ingredients. Place the duck breast in the marinade skin side up, cover and marinade in the refrigerator overnight. Remove the duck breast from the marinade, pat dry

Pineapple Upside Down Cake






440g can pineapple thins in natural juice, drained
125g butter, softened
3/4 cup firmly packed brown sugar
2 teaspoons vanilla extract
2 eggs
1 1/4 cups self-raising flour, sifted
1/2 cup plain flour, sifted
1/2 cup milk

Wednesday, December 25, 2013

Pomegranate, Orange and Pecan Salad


100 grams of Rocket
100 grams Baby Spinich
2 Oranges peeled and sliced
50 grams of roughly chopped Pecans
Seeds of one pomegranate
Layer and Serve

Grilled Peach and Prosciutto Salad



100g baby rocket
10 mint leaves, torn roughly
70g parmagino
8 slices prosciutto, torn into little strips
1/2 cup toasted hazelnuts
4 firm but ripe yellow peaches, cut into thin wedges
Vino cotta

Grilled Asparagus and Zucchini Salad




2 tablespoons lemon juice
1/3 cup of extra virgin olive oil
1 teaspoon of honey
Salt and Pepper



3 bunches asparagus, trimmed
3 Zucchinis, thickly sliced
100g baby rocket
60 grams of roughly chopped, pecans.



Combine dressing. Grill zucchinis and asparagus. Place rocket on a plate, top with grilled vegetables, dress and sprinkle with nuts.  

Sticky Bourbon Apples




½ cup brown Sugar
½ Cup bourbon
4 pink lady apples, quartered
4 red onions, halved.

Mix all together until fruit is coated. Grill until soft. 

Drunken Oysters with Salsa


3 shots worth tequila
12 oysters, shucked
1 t finely chopped coriander

Sumac and Beer Roast Pork



3 Kilos rolled pork loin on the bone
2 heads of garlic, peeled and cloves slightly smashed
50g sumac
1500ml beer (or enough to submerge pork up to the skin)
Cracked black pepper
3 star anise
1 tablespoon cloves
The rind of two large oranges
A slug of whiskey



Cut slits into the pork through the skin, at regular intervals, force a clove of garlic into each one. Add any remaining garlic to the marinade. Combine all remaining ingredients,  and submerge pork in marinade, leaving the skin out of the liquid. Rub a little salt on the crackling to prevent moisture. Allow to sit, fully covered in the fridge for 3 days. 



Pork is always best cooked over medium heat. Too hot and the meat will have a tendency to dry out. Pork (like all meat) continues to cook after removal from heat. For best results, let your dish rest uncovered for 1-2 minutes in a warm environment prior to serving. Always cut meat across the grain to keep tender. Avoid frequent prodding of the meat while cooking.For best results, meat should be brought to room temperature prior to cooking



Preheat barbecue on high; reduce temperature to low. Place pork on grill. For the first 30 minutes, cook pork on high heat (around 250 deg c) to obtain premium crackling then drop the temperature to 200 deg c Close barbecue cover and cook for approximately 1 ½ -2 hours more. Or until just done, set it aside to rest for about 10 minutes before carving





Friday, December 20, 2013

Eggnog and Meringues


Meringues

4 egg whites, at room temperature
Pinch of cream of tarter
1 cup (220g) caster sugar
1 tsp vanilla paste



Preheat to 120°C. Line two baking trays with non-stick baking paper.
Use an electric mixer to whisk egg whites and salt until soft peaks form. Gradually add sugar, a tablespoon at a time, whisking well between each addition, until sugar dissolves.
Once all the sugar has been added, continue to whisk on high for 3 mins. Whisk in the vanilla essence.
Use two teaspoons to spoon meringue onto lined trays. Reduce the oven temperature to 90°C.
Bake meringues for 1 hour 30 mins. Turn oven off and leave meringues in the oven to cool completely. Store in an airtight container for up to 1 week.

Optional: add flavorings such as nuts, chocolate chips or spices.



Eggnog

4 egg yolks
1/2 cup sugar
1 1/2 cups cream
4 whole cloves a cinnamon stick
4 slightly crushed cardamom pods
1 teaspoon freshly grated nutmeg
A pinch of all spice
1 teaspoon vanilla bean paste
2 tsp mixed spice
½ cup of Drambuie
1/4 cup of bourbon

Combine the cream, cloves, nutmeg, cardamom and cinnamon in a thick-bottomed saucepan. Slowly heat on medium heat until the mixture is steamy hot, but not boiling. Set aside to cool, then strain.
Beat the egg yolks in a large bowl placed over a boiling pot of water. Gradually beat in the sugar. Remove from heat and keep beating until pale and thick. Beat in cream mixture, spices and bourbon and Drambuie . Chill.

Will keep for at least a week in the fridge.  





Tuesday, December 17, 2013

Chocolate Torte topped with Whiskey Mousse


6 egg whites
1 1/4 cups caster sugar
1 1/4 cups ground hazelnuts
3 tablespoons of cocoa powder


Pre-heat oven to 150C (300F). Grease 2 x 20cm (8 inch) springform pans with butter then line with baking paper. Beat the egg whites until stiff peaks form.  Beat in half the sugar and continue to beat until the mixture holds stiff peaks.  Fold in the remaining sugar, cocoa and nuts with a metal spoon, being careful not to deflate the egg whites. Divide between cake tins and place in the oven for 40 minutes.  (The cakes should be dry and crisp on the top). Allow to cool.



Author: 

Ingredients
4 oz (120 g) good quality semi-sweet or bitter-sweet chocolate
2 tbsp (30 g) butter
2 tbsp strong coffee
2 tbsp (30 ml) whiskey
2 large eggs, separated
4 tbsp (60 g) sugar
½ cup (120 ml) heavy whipping cream

Melt chocolate with butter and coffee in a bowl set over a pan of simmering water. Remove from heat and stir in whiskey.
Whisk egg yolks with 2 tbsp sugar in a bowl set over a pan of simmering water, just to cook them slightly, until they become foamy. Combine them with chocolate mixture.
Beat egg whites with a pinch of salt until stiff peaks form. Gradually beat in 2 tbsp sugar. Add gently to the previous mixture.
Beat whipping cream until soft peaks form and add to the mixture. Combine well, pour over the torte. Cover and refrigerate.
Garnish and serve chilled.

Wednesday, December 11, 2013

Shoo-Fly Pie



Recipe adapted from Serious Eats


Ingredients


For the Crust
1 unbaked 9 inch pie crust 
1 large egg, lightly beaten 

For the Crumbs
1 cup flour
1/2 cup brown sugar
2 Tablespoons unsalted butter, cut into small pieces
1 teaspoon Ground Ginger
1 pinch each nutmeg and cloves
1 teaspoon Cinnamon
 
For the Filling
2/3 cup molasses
1 large egg, slightly beaten
3/4 cup sour cream
1 teaspoon baking soda dissolved in 1/4 cup hot water



Procedures

  1. Preheat oven to 180c. Roll out your pie dough and place in pie dish.
  2. In the bowl of a food processor add brown sugar and flour. Pulse several times to combine. Add butter pieces and pulse several more times until crumbs begin to form. Divide mixture and set half aside for the topping.





  1. In a large bowl or the bowl of a stand mixer add molasses, egg, cold water, hot water and baking soda solution and whisk to combine. Add crumb mixture and whisk until just combined.
  2. Brush pie shell with egg wash. Pour filling mixture into unbaked pie shell. Sprinkle reserved crumbs on top. Bake 35 minutes. Transfer to a rack to cool completely before cutting.

Thursday, October 31, 2013

Blackberry Bakewell Tart




For The Crust:
1/2 cup shortening1 1/2 cups rice flour4 tbsp cold water
Preheat oven to 180 degrees.
Cut shortening into rice flour until crumbly. Add water. Work dough with hands until soft and form into ball.
Place dough in 8 inch pie pan and press it into the bottom and sides, use the back of a spoon or fingers.
Use fork to prick the bottom of the crust to prevent buckling. Place crust in oven and bake for 12 to 15 minutes, or until edges are golden brown.


Blackberry Filling:
2 cups blackberries
1/3 cup of sugar
Squeeze of lemon
1 tablespoon of cornflour
Reduce in a pot over a low heat until thick.

For the Almond Cream:
6 tablespoons unsalted butter, room temperature
2/3 cup sugar
¾ cup ground blanched almonds
2 teaspoons all-purpose flour
1 teaspoon cornstarch
1 large egg
1 teaspoon pure vanilla extract
½ teaspoon ground cinnamon
¼ teaspoon ground cardamom 
For the Almond Cream:
Combine the butter and sugar in a food processor until smooth. Add the ground almonds, flour, and
cornstarch being sure to process after the addition of each ingredient. Add the egg, vanilla and spices
and process until the almond cream is well combined.


 





To Assemble:
Pour blueberry filling over the base of the crust, and then cover with almond cream. Bake in a 180c oven for 30 - 40 minutes until golden brown and crispy. 

Tuesday, October 15, 2013

Pumpkin Pie - Gluten and Dairy Free


For the crust:
One portion of gluten free shortcrust pastry. I used Maggie Beer's recipe substituting the butter with coconut butter. Shape pastry to a deep dosh 6' tin, cover with a sheet of baking paper and weight with pie weights or rice. Bake for 20 minutes in a 180c oven, then set aside to cool. 




For the filling:
2 cups of pumpkin pulp purée 
1 1/2 cup of coconut cream
1/2 cup packed dark brown sugar
1/3 cup white sugar
1/2 teaspoon salt
2 eggs plus the yolk of a third egg
2 teaspoons of cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground cardamon
1/2 teaspoon of lemon zest

 Preheat oven to 200c
Mix sugars, salt, and spices, and lemon zest in a large bowl. Beat the eggs and add to the bowl. Stir in the pumpkin purée. Stir in cream. Whisk all together until well incorporated.
Pour into pie shell and bake at 200c for 15 minutes. After 15 minutes reduce the temperature to 180c. Bake 40-50 minutes, or until a knife inserted near the center comes out clean.
Cool on a wire rack 

Thursday, September 12, 2013

Reine de Saba



Ingredients

  • Butter for greasing
  • 125g dark couverture chocolate, chopped roughly
  • 1 tbsp strong espresso coffee
  • 1 tbsp brandy
  • 100g softened unsalted butter
  • 1/2 cup caster sugar
  • ¾ cup of ground almonds
  • 3 eggs, separated
  • Icing sugar, for dusting

Method

Preheat oven to 160C. Butter an 18cm tin and line it with paper. (Use a springform tin if you are sure it doesn't leak, as this cake is fragile and often cracks when turned out.)
Combine chocolate, coffee and brandy in a bowl over water or in a double-boiler. Stir when melted and add butter and sugar and mix well. Add almonds and stir in well. Remove bowl from the heat.
Lightly beat the yolks and stir into the bowl. Beat egg whites to soft peaks. Lighten chocolate mixture with a spoonful of whites, then fold in the remainder.
Bake for 40-45 minutes. The cake will test a bit gooey in the centre. Cool completely in the tin before slipping onto a serving plate. Dust with icing sugar.

To watch Julia Child make this cake go HERE 


Tuesday, September 10, 2013

Custard Pie - Dairy and Gluten Free



Maggie beer’s gluten free pastry

1 cup water
2 tspn salt
90g Coconut butter
150g gluten free flour Plus 1/2 cup extra for kneading
2g xanthan gum
2 free range eggs

Preheat oven to 200C
In a heavy based saucepan combine the water, salt and butter.
Bring to a simmer and add the flour and Xanthan gum. Stir vigorously with a wooden spoon. Lower temperature and continue to cook until pastry comes away from the sides and is well combined. Remove from heat and let cool to room temperature.
Whisk the eggs to combine and add half the egg mixture slowly, incorporating fully before adding the final half. If the mixture is a dough texture when you add in the first half, you may not need to rest of the eggs mixture.
Turn out onto a surface on which you have placed a further ½ cup gluten free flour and knead until shiny. Try to incorporate as little flour as possible so the pastry does not go crumbly.
Chill pastry then using a rolling pin roll the pastry between two pieces of baking paper greased on both sides.  Roll to half a centimeter thick, cut out rounds and place in pie tins.






Filling
250g golden caster sugar
2 lemon slices
2 cinnamon sticks
250ml coconut cream
30g cornflour
1 teaspoon vanilla bean paste
3 egg yolks, plus 1 whole egg
 icing sugar and ground cinnamon, for dusting
tip the sugar, lemon and cinnamon into a pan with 125ml water and bring to a boil. Mix the cornflour and vanilla with a small amount of milk until you have a smooth paste. Bring the rest of the milk to a boil, then pour it onto the flour mixture, whisking continuously. Pour back into a clean pan and bring to a simmer, whisking until the mixture thickens. Remove the cinnamon and lemon then stir both mixtures together and add the eggs, bring back to a simmer and whisk until smooth. Pour into a jug, cover the surface with clingfilm and allow to cool.
Heat the oven to 220C/fan 200C/gas 7 and put a baking sheet in the oven for bottom heat.
 Divide the custard between the pastry cases.
Bake the tarts for 18-20 minutes on the preheated baking sheet, or until the custard has puffed up and is pale golden-brown, and the pastry is crisp and golden-brown. Allow to cool in the tin. Before serving dust with some cinnamon and icing sugar.


Sunday, August 25, 2013

Lemon Cake with Cream Cheese Frosting



 Homemade Lemon Curd
1/4 cup fresh lemon juice (usually requires 1-2 lemons)2 teaspoons finely grated lemon zest1/3 cup sugar4 egg yolks3 Tablespoons butter (I use unsalted)Directions ~Combine all ingredients in the top of a double boiler (or in a metal bowl over a pot of simmering water).  Heat, while stirring constantly with a whisk,  until mixture thickens.  It is done when it's thick enough to coat the back of a spoon.  Remove from heat, cover and refrigerate until cool. 
 Put the sugar and egg whites in a mixer bowl or other large heatproof bowl, fit the bowl over a pan of simmering water and whisk constantly, keeping the mixture over the heat, until it feels hot to the touch, about 3 minutes. The sugar should be dissolved, and the mixture will look like shiny marshmallow cream. Remove the bowl from the heat. Beat the meringue on medium speed until it is cool, about 5 minutes.



Cake
2 large eggs separated
1 3/4 cups sifted cake flour
2 tsps baking powder
1/4 tsp salt
1/2 cup room temperature butter
1 cup sugar
1 tsp vanilla extract
1/2 cup milk
1/8 tsp cream of tartar


Separate the eggs, placing the whites into one container and the yolks into another. Let come to room temperature.
Preheat oven to 350 degrees.  Butter and flour two 8in (I used 9in) pans.  
Put sifted flour, baking powder, and salt into a bowl and set aside.
Beat the butter until soft and creamy, about 1 minute.  Add 3/4 cup of sugar (reserving the rest) and beat for an additional 2 minutes.  Now add egg yolks, one at a time, until completely incorporated.  Add vanilla and almond extract until combined, about 30 seconds.
Now you are going to add your flour mixture and milk.  Starting with the flour, add 1/3 of the mixture and mix until incorporated.  Now add 1/2 milk mixture, mix until combined.  Add half the remaining flour, combine.  Now add the rest of your milk and combine.  Add remaining 1/3 of your flour mixture, and go ahead and mix until combined.  This whole process should take less then 2 minutes, as you do not want to over beat the batter.
In a separate clean bowl with clean whisk attachment, whip eggs whites until foamy then add the cream of tartar. (I did this on medium speed) Beat until soft peaks occur, and then gradually add in your remaining sugar.  You will want stiff peaks, which took me about 3 minutes.  Now, take your rubber spatula and fold your eggs whites into your cake batter.  Make sure they are fully incorporated, but do not over stir the batter, as you do not want to eggs to deflate.
Put batter into prepared pans and bake for 20-25 minutes.


Frosting
1 cup sugar
3 large eggs
250g cream cheese, very soft
250g marscapone
1 vanilla bean pod seeds
Zest of one lemon
1 tsp lemon juice

Beat together remaining ingredients till smooth. Beat in Meringue a spoonful at a time until all incorporated.  Chill for 15 minutes and ice cake.

Assemble
Alternate layers of cake with a thin layer of frosting spread over cake and topped with lemon curd. Frost entire cake with a thin layer of frosting and place in the freezer for 10 minutes, remove and cover with the remaining frosting.






Wednesday, August 14, 2013

Chunky Pot Pie



2 tablespoons olive oil
700g chuck steak, trimmed, cut into 3cm cubes
1 large brown onion, chopped
4 rashers middle bacon, trimmed, chopped
2 medium carrots, peeled, chopped
1 garlic clove, crushed
2 sprigs fresh thyme
2 tablespoons balsamic vinegar
400g can diced tomatoes
1 cup beef stock

Heat half the oil in a large, heavy-based saucepan over high heat. Cook steak, in batches, for 4 to 5 minutes or until browned. Transfer to a bowl.
Heat remaining oil in pan. Add onion, bacon and carrot. Cook, stirring, for 5 minutes or until onion has softened. Add garlic and thyme. Cook, stirring, for 1 minute. Add vinegar. Bring to the boil. Cook for 1 minute or until liquid has reduced slightly.
Return beef and juices to pan. Add tomato and stock. Cover. Bring to the boil. Reduce heat to low. Simmer,  stirring occasionally,  for 1 hour and 30 minutes. Remove cover. Simmer, stirring occasionally, for 1 hour or until steak is tender.
Meanwhile, preheat oven to 220°C/200°C fan-forced. Layer pastry sheets on top of each other on a board. Place four, 1 cup-capacity ovenproof ramekins upside-down on pastry. Using rim of ramekins as a guide, cut 4 rounds from 1 pastry sheet 5mm larger than ramekin tops.
Remove and discard thyme from steak mixture. Season mixture with salt and pepper. Spoon into dishes. Place pastry rounds over dishes to cover filling. Brush with egg. Bake for 15 minutes or until pastry is golden.

Coconut Flapper Pie




Maggie Beer's gluten-free-cream-cheese shortcrust

125g cheese cut into chunks
75g unsalted butter chopped and kept cold
2 teaspoon sugar
1 cup gluten free flour
2g Xanthan gum
Method
Preheat oven to 210C.

In food processor pulse the cream cheese and cold butter. When combined add the flour and Xanthan gum. Whiz just to combine, scraping down the side of the bowl

Turn out onto surface which has ¼ cup gluten free flour and bring together with your hands

Chill pastry then using a rolling pin roll the pastry between two pieces of baking paper greased on both sides. Roll to 1/2cm thick and place in pie tins. Cover with baking paper, weight and blind bake for 15 – 20 minutes.

Filling 

1/2 cup white sugar
2-1/2 tablespoons cornstarch
2 cups coconut milk
3 egg yolks, beaten
1 tablespoon butter
3 teaspoons  vanilla bean paste
3 egg whites, beaten to stiff peaks



Mix the sugar, cornstarch, flour and salt in a saucepan.
Stir in milk gradually.
Cook over medium heat, stirring until the mixture comes to a boil and thickens. Cook 1-2 more minutes.

Remove from the heat and Add a little of the hot mixture to the beaten egg yolks, then whip the yolks into the saucepan mixture. Stir in the butter and vanilla,  fold in egg whites and pour into the crust. Bake at 180c for 30minutes, allow to cool and then chill for an hour.


Thursday, July 25, 2013

Sticky Date Pudding



PUDDING
SAUCE
Dates – stoned and chopped 170gms
Bicarbonate of soda 1 teaspoon
Boiling water 300ml
Butter - unsalted 60gms
Sugar - castor or brown ¾ cups
Eggs 2
Gluten free Flour – self raising 170gms
Pure vanilla ½ teaspoon

Brown sugar 400gms
Thick coconut cream 1 cup
Butter - unsalted 250gms
Vanilla bean 1

Preheat oven to 180C and butter an 18cm square cake tin.
Mix dates, bicarbonate of soda and boiling water in bowl and leave stand.
Cream butter and sugar, add eggs one at a time and beat well.
Fold in flour, then stir in date mixture and vanilla.
Pour into prepared tin and bake for 30 – 40 minutes until cooked through when tested with a
skewer.

To make sauce mix all ingredients in a sauce pan and simmer for 5 minutes.
Pour a little sauce over warm pudding and return to oven for a few minutes..
Cut pudding and serve with warm sauce.


Tuesday, July 23, 2013

Coconut and Pineapple Pie



Maggie beer’s gluten free pastry

1 cup water
2 tspn salt
90g unsalted butter chopped and kept cold
150g gluten free flour Plus 1/2 cup extra for kneeding
2g xanthan gum
2 free range eggs
Preheat oven to 200C

In a heavy based saucepan combine the water, salt and butter.
Bring to a simmer and add the flour and Xanthan gum. Stir vigorously with a wooden spoon. Lower temperature and continue to cook until pastry comes away from the sides and is well combined. Remove from heat and let cool to room temperature.
Whisk the eggs to combine and add half the egg mixture slowly, incorporating fully before adding the final half. If the mixture is a dough texture when you add in the first half, you may not need to rest of the eggs mixture.
Turn out onto a surface on which you have placed a further ½ cup gluten free flour and knead until shiny. Try to incorporate as little flour as possible so the pastry does not go crumbly.
Chill pastry then using a rolling pin roll the pastry between two pieces of baking paper greased on both sides.  Roll to half a centimetre thick and place in pie tins.

For the Filling
1/2 cup (85 grams) diced fresh pineapple or canned, drained
7 Tablespoons (3 1/2 ounces) unsalted butter, softened
3/4 cup granulated sugar
2 1/2 cups (200 grams) sweetened shredded coconut, chopped
2 extra large eggs
Pinch of kosher salt
1 Tablespoon Rum, light or dark (optional)





Scatter the pineapple pieces over the bottom of the tart shell, generously pressing them into the dough. Transfer the tart onto a rimmed baking sheet and place in the freezer for 15 minutes.  

For the Filling

Preheat the oven to 180º c


In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until well blended, about 1 minute.  Beat in the coconut and then the eggs, one at a time, mixing well after each addition.  Add the salt and rum and beat until blended.  Remove the tart from the freezer and spread the filling evenly over the pineapple.


Bake the tart for 50-55 minutes until the top is deep golden brown and the center of the tart is set.  Cool the tart completely on a wire rack.  

Source: Adapted from Simply Sensational Desserts by François Payard

Saturday, July 6, 2013

Choc-chip Oatmeal Cookies


INGREDIENTS
1 1/2 cups old-fashioned oats (do not use instant or quick oats)
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup  unsalted butter, room temperature
1/2 cup caster sugar
1/2 cup (packed) dark brown sugar
2 large eggs
2 teaspoons vanilla extract
1 12-ounce package dark chocolate chips
DIRECTIONS
Preheat oven to 180 degrees C. 

Butter 3 large (16 by 14-inch) nonstick baking sheets.

Place oats and 1/2 cup flour in processor; blend until oats are almost ground, about 10 seconds. Transfer oat mixture to medium bowl. Mix in remaining 1 cup flour, baking soda, baking powder and salt.
Using electric mixer on medium-high speed, beat butter in large bowl until light, about 1 minute. Add both sugars and beat until well blended, about 1 minute. Add eggs and vanilla; beat until well blended, about 1 minute. On low speed, beat in dry ingredients just until blended (do not over beat). Stir in chocolate chips.
Drop batter by 1/4 cupfuls onto prepared sheets, spacing evenly apart and forming 6 mounds per sheet. Bake cookies 8 minutes. Reverse cookie sheets and continue baking until golden brown, about 8 minutes longer. Cool cookies on sheets for 5 minutes. Using metal spatula, transfer cookies to racks and cool completely. 

Wednesday, July 3, 2013

Blueberry Pie


Maggie Beer’s Sour cream Pastry

125ml sour cream
250g plain flour
200g unsalted butter chilled
To make the pastry, dice the butter, then pulse with the flour in a food processor until the mixture resembles fine breadcrumbs.
Add the sour cream and continue to pulse until the dough starts to incorporate into a ball.
Wrap the dough in plastic film and refrigerate for 20 minutes.
Roll the chilled pastry out until 3 mm thick and cut to suit.
Cover pastry with baking paper, weight with rice, beans or pie weights and blind bake for 20 minutes. Set aside while you make the filling. 


  1. Filling

    1/4 cup sugar
    3 tablespoons cornstarch
    1/4 teaspoon salt
    1/2 teaspoon ground cinnamon
    4 cups fresh blueberries
    In a pan over a low heat mix sugar, corn-starch, salt, cinnamon, and blueberries, until thickened then spoon into prepared pie crust. Top with remaining pastry and brush with milk or egg whites. Bake at 180C for 30 minutes or until golden brown.

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