Home' Northern Outlook : February 16th 2013 Contents 11
NORTHERN OUTLOOK, FEBRUARY 16, 2013
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Treats to beat the blues
Dutch apple and blueberry tart
CRISS--CROSS CRUNCH: This Dutch lattice tart is a seasonal fruit treat.
By SARAH TURPITT
There are not too many foods
that can boast of being a
superfood and still taste
great straight off the bush.
Blueberries are one. They are
full of antioxidants, and they
also promote anti-ageing and a
And during February, the later
varieties are ready for picking.
They have enjoyed a long, hot
summer, and are sweet and
delicious -- just perfect for eating
Furthermore, when it comes to
the kitchen, blueberries are
incredibly adaptable. And don't be
deceived by their small size -- they
certainly pack a punch in the
There is one Dutch treat that I just can't pass up. This apple tart
also makes the most of the season's windfall apples.
Makes one, deep 24cm tart.
Sweet Short Pastry
Pinch of salt
400g chilled butter
2 egg yolks
Combine the flour, sugar
and salt in a large bowl.
Dice the butter into small
pieces and cut into the flour.
Add the egg yolks and
knead everything together to
form a dough. Roll out the
dough and line a greased
24cm pie dish
Place the lined pie dish and
the excess dough in the fridge
and allow to rest while you
make the filling.
1 cup sultanas
3G4 cup orange juice
2 kg apples, peeled, cored and
1 cup blueberries
4 Tbsp custard powder
4 tsp cinnamon
4 Tbsp sugar
6 Tbsp apricot jam
Preheat the oven to 175C.
Place the sultanas and orange
juice into a small saucepan, and
bring to the boil. Continue to cook
until the liquid has evaporated.
Combine the sultanas with the
apples, blueberries, custard pow-
der, cinnamon and sugar. Spread
the mixture over the prepared
Roll out the leftover pastry and
cut into strips. Arrange them in a
criss-cross pattern over the top of
the pie. Bake for 45 minutes or
until golden brown. Remove from
the oven and glaze with apricot
jam. Allow to cool before serving.
If you make a few litres of blueberry vinegarette for
the fridge shelves, you can enjoy the flavour of sum-
mer well into autumn. This is great tossed into a
salad of baby spinach, feta and toasted hazelnuts.
The added bonus is the very low fat content of this
delicious light dressing.
1G2 cup blueberries
1G2 c water
4 tsp sugar
1 Tbsp olive oil
Juice and rind of 1 lemon
Salt and pepper to taste
Place all ingredients in a food processor or blender
and blend until smooth. Store in the fridge.
Chunky Monkey Blueberry, Banana and Chocolate Pancakes
FLIPPING FRUIT: Add bananas and dark chocolate to blueberries, and you've
got an antioxidant booster breakfast!
Blueberry and Bourbon Barbecue Sauce
Light and fluffy American-style
pancakes are welcomed with
whoops of delight in our house,
especially when they are packed
full of blueberries and banana.
Add dark chocolate to keep that
antioxidant theme going.
Makes 12 pancakes.
1 cup flour
1 Tbsp baking powder
2 tsp caster sugar
25g butter, melted
1 cup blueberries
2 bananas, sliced
1G2 cup dark chocolate buttons
Extra butter for cooking
Sift flour, salt, baking powder
and sugar into a large bowl.
Beat the egg and milk together,
and stir into the flour, along with
the butter. Allow the mixture to
rest for one hour.
Heat a large frying pan to a
medium temperature. Place a
small knob of butter into the pan,
and allow to melt and coat the
bottom of the pan.
Place large spoonfuls of the
mixture into the pan, allowing
plenty of room for it to spread.
Sprinkle each pancake with
berries, banana and chocolate.
Cook until golden brown, turn
over, and continue to cook until
golden brown on the other side.
Serve with maple syrup, cream,
With this summer just keeping on going and going,
there is plenty of time for more barbecues. Slap on a
few rosemary-marinated sirloins or sage and garlic-
marinated pork chops, then serve them with this
tantalising barbecue sauce for a memorable meal.
Makes 500ml (2 cups)
1 Tbsp canola oil
1 small red onion, chopped
4 cloves garlic, chopped
Pinch of chilli flakes
1G2 cup bourbon
2 cups blueberries
1G2 cup tomato sauce
1G3 cup malt vinegar
2 Tbsp brown sugar
1 Tbsp molasses
Pinch of ground allspice
Heat the oil in a thick-bottomed pan and sweat off
the onion until softened.
Add the garlic and chilli flakes, and cook for a
Add the bourbon. Increase the heat to high and
reduce the liquid until there is barely any left.
Stir in the blueberries, tomato sauce, vinegar,
brown sugar, molasses and allspice. Bring back to
the boil and continue to cook until thickened -- about
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