Recipes

Gluten free biscuits....Blueberry Jam Delights

 I have some lovely blueberry recipes, I'll publish a new one each month for you to try.

Blueberries are Delicious and Versatile. Blueberries are a great addition to many meals.
Blueberries are nature's convenience food, needing no peeling hulling or pitting.

They will keep for two weeks in the refrigerator and can be frozen indefinitely. Frozen blueberries (if dry when frozen) will remain free flow, do not lose any of their health benefits and can be used the same as fresh.

Below are some great ideas for using our blueberries.

• Whip up a smoothie
• Add to your pancake mix or cook lightly and pour over the top of your pancakes
• Use as a dessert sauce or spice it up and use with any cold meats
• The best way to eat blueberries is fresh and by the mouthful............YUM!                                
  
  

  Blueberry Pie     

  Filling
  1 or 2 cups blueberries or a mixture of blueberry and apple
  Sugar [or stevia/fructose etc] to taste, I just add a bit at a time until I think it is the right sweetness.
  Squeeze of lemon juice
  1 tsp cornflour mixed in a little water
  1/4 tsp cinnamon or nutmeg or both
  
  Method: Simmer blueberries over low heat until soft, add sugar as needed, simmer gently until dissolved, add lemon juice, stir in cornflour mixture, stir until it thickens, set aside to cool.                                     
  
  Pastry
  1 1/2 cups plain flour, 1 egg beaten, 3 oz melted butter. You may need to double this amount depending on pie size. You need enough for base and pie lid.
  Mix together until you get a nice dough consistency. Refrigerate for 1/2 hour.                     
  
  Method: Roll out pastry [two lots one for pie base and one for pie lid] and place base  in pie dish, trim edges, blind bake  180-200 degrees C. for 10 mins. Remove from oven and pour in filling. Cover with pie lid and bake until pastry is golden.
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  Blueberry Sauce
  
  2 cups blueberries, 2-4 tbsp sugar (or sugar replacement) to taste.
  1-2 tbsp lemon or orange juice
  1/4 cup of water.
  
  Optional: pinch of nutmeg or cloves.
  
  Method:
  Cook all ingredients, except cornflour and water, gently in a saucepan, stirring constantly until blueberries are soft and juicy, blend slightly, add cornflour mix, stir until thickened.
  
  Serve over ice cream or pancakes, or use as a topping for cheesecake or other desserts.
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  Wow how time flies. Has been well over a month since the last recipe. We've had a lot of
  rain, rain and more rain!....so here is another lovely recipe to warm your soul and tantalise your taste buds.
  
  Blueberry Walnut Tart                                                    
  Filling:
  Blueberries, enough to line base of pie dish
  130g  crushed walnuts (or pecans, almonds etc)
  3 large eggs
  ½–¾cup sugar (to your taste)
  Pinch salt
  60 g melted butter
  125 ml golden syrup
  Pastry:
  120 g plain flour
  Pinch salt
  2 tblsp caster sugar
  90 gm butter
  1 egg yolk beaten
  30 ml water approx
  Method: Sift flour, salt and sugar, rub in butter until mix is like breadcrumbs, mix in egg yolk and water to form a nice dough add more water if necessary. Refrigerate ½ hour. Roll out to fit pie case. Place berries in pie base. Beat eggs add sugar, salt, butter and syrup and beat, stir in walnuts then pour over berries.
  Bake at 180° for 45 mins or until set.
  ......................................................................................................................................

Blueberry Vinegar

Ingredients

• 3 cups  fresh blueberries
• 2 cups  rice vinegar
• 2 tablespoons  honey

Directions

1. In a stainless-steel or enamel saucepan combine 1-1/2 cups of the blueberries with rice vinegar. Bring to boiling; reduce heat. Simmer, uncovered, 3 minutes. Stir in honey. Remove from heat. Pour mixture through a fine-mesh strainer and let it drain into a bowl. Discard berries.

2. Transfer strained vinegar to a clean jar or bottle. Add remaining 1-1/2 cups blueberries to the jar or bottle. Cover tightly with a nonmetalic lid (or cover with plastic wrap and tightly seal with a metal lid). Let stand at least 8 hours before using. (Store vinegar in a cool, dark place for up to 6 months.) Before using vinegar, discard berries. Use the Blueberry Vinegar in  Salad. Makes about 3-1/2 cups (56, 1-tablespoon servings).

Nutrition Facts (Blueberry Vinegar)

• Servings Per Recipe 56,
• cal. (kcal) 4,
• carb. (g) 2,
• Percent Daily Values are based on a 2,000 calorie diet