RECIPES
EASY BLUEBERRIES
BERRY HEAVEN
CREPES WITH TRIO OF BERRIES
EASY BLUEBERRY MUFFINS

ALL ABOUT BLUEBERRIES

 When buying blueberries, look for ones that are large, plump and basically uniform in size. They should be a light, powdery, grey-blue colour.  Never store blueberries at room temperature or they become soft. They will keep well in the fridge for up to two or three weeks.  Never store blueberries wet or they will mould.  When freezing ensure they are dry otherwise they will stick together.  To freeze blueberries, empty each punnet of unwashed berries into a freezer bag and shake into a single layer to make thawing easier.  Blueberries not only taste good, but they're nutritious. They provide dietary fibre, vitamin A and C and small quantities of other vitamins and minerals. They are low in calories too, making them the perfect diet food. Half a cup of blueberries (75 grams) provides only I70 kilojoules (40 calories), plus about one gram of dietary fibre which is equivalent to half an average apple.

EASY BLUEBERRIES

Blueberries are delicious just on their own or with a dollop of cream or yoghurt.
But they can also be served in many other exciting no-cook ways:
Sprinkle fresh blueberries with castor or vanilla sugar and fresh orange juice, or add your favourite liqueur for a quick desert.
Use blueberries in a fruit salads (once you've made a fruit salad with blueberries, you'll never want to make one without them).
A punnet of blueberries makes the ideal snack pack for kids.
Serve fresh blueberries as a novel accompaniment to your next cheese plater.
Pack blueberries in picnics and lunches.
Use them to decorate pavlovas and cheese cakes, cakes or have them with your breakfast cereal.

BERRY HEAVEN

1 Punnet Fresh Blueberries
2 Punnets Fresh Strawberries
1/4 Cup Liqueur (Cointreau) or Orange Juice
1 Tablespoon Icing Sugar

Wash, drain blueberries. Put into bowl with liqueur or orange juice & icing sugar, mix together. Chill overnight or a few hours. Wash, hull and cut up strawberries. Add to blueberries, mix, chill. Serve with cream, ice cream, yoghurt or your favourite topping. Serves 4.

CREPES WITH TRIO OF BERRIES

Crepes
1/3 Cup Plain Flour
2 Eggs
1 Tablespoon Oil
3/4 Cup Milk
Pinch Salt .

Sift flour and salt into a bowl, add eggs, oil, & 1/2 cup milk. Beat until smooth, add remainder milk, leave to rest for 1/2 hour. Heat crepe pan & add a thin layer of batter, brown slightly on both sides, turn out onto plate and repeat until batter is finished.

Filling
1 Punnet Strawberries
1 Cup frozen Raspberries
1 Punnet Blueberries
1/2 Cup Strawberry Jam
2 Tablespoons Cornflour
1/2 Cup Water

Clean strawberries & cut into quarters. The frozen berries should be thawed in a strainer, reserving juices. To a pot add jam, juices, dilute cornflour in water & add to jam, bring to a simmer for 3-4 minutes or until cornflour is cooked, whisking all the time. Add berries, correct taste with castor sugar. Roll crepes up with two tablespoons of filling and keep warm. Serve with Liqueur Custard or Sabayon Sauce.

EASY BLUEBERRY MUFFINS

1 kg SR Flour
1 kilo fresh/frozen Blueberries
1 cup Sugar
½ cup Butter/Margarine
2 cups milk
3 cups water
2 eggs
½ tspn Mixed Spice
1 tspn Cinnamon

Put SR flour, blueberries, mixed spice & cinnamon into a bowl. Mix together, coating blueberries. Melt butter & sugar together. Beat egg, milk & water together. Pour melted butter & sugar into egg, milk & water mixture. Pour into flour mixture. Fold together, do not beat. Put into muffin pans.  Cook at 200 C for 20 minutes. Cool slightly, remove from pans to prevent sweating. Makes 24)