BLUEBERRY
CHILLED BLUEBERRY SOUP
In saucepan combine 350g frozen blueberries, 1 cup water, 1/2 cup sugar, 1 lemon, thinly sliced and 1 cinnamon stick. Bring to a boil over medium heat. Reduce heat and simmer 15 minutes. Sieve mixture; chill. To serve, blend 2 tablespoons lemon juice into chilled mixture. Combine 1 cup sour cream and 2 tablespoons confectioners sugar; fold into mixture. Serve in chilled bowls topped with a slice of lemon, a dollop of sour cream and a dash of cinnamon.
HOMEMADE BLUEBERRY JAM
Wash 5 cups fresh blueberries and rinse well. Now take a saucepan and add blueberries, 2 tablespoons lemon juice freshly squeezed and 3 1/2 cups sugar at a time and give a nice stir and put the pan on medium heat. Now let the blueberries melt with the sugar and stir them all together well. The blueberry mixture will start boiling. Give the mixture a hard boil, stirring continuously. Boil the mixture till it becomes jam like consistency. When you are satisfied with the consistency turn off the gas and let the mixture cool down to room temperature. After is has cooled to room temperature, pour into a jar and keep refrigerated and use for 2-3 months.
CRUNCHY BLUEBERRYSPINACH SALAD
Toss 3/4 cup blueberries, 170g bag baby spinach, 1/2 cup chopped walnuts, 2 celery stalks, sliced, 1 cup mandarin orange sections and mix well. Serve with 450g bottle light ranch or creamy Italian dressing on the side.
BLUEBERRY COBBLER
Preheat oven to 190°C. Melt 115g butter in a large baking pan. In a saucepan, combine 350g fresh or frozen blueberries, 1 teaspoon freshly squeezed lemon juice, 1/4 cup water and 1 cup sugar. Bring to a boil and remove from heat. For the batter, combine 1 cup self-rising flour, 1/2 cup milk, 1/2 teaspoon vanilla and 1 cup sugar, mix until smooth. Pour this over the melted butter in the baking pan. Top with the blueberry mixture. Bake until top is golden brown and crusty for about 25-30 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 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. — lifestyle@timesofoman.com