Recipes

Recipes with berries;

Fresh are to preserve the blue berries for a week. Freezing goes well, berries become somewhat soft.
To preserve as:
• jam
• Berryjuice
• Syrup
• wine
• Drying as filling in, for example, pies
• Pies
• Muffins

Blueberries have a medicinal effect, both the fruits and the leaves.

Needed for 12 muffins:
150 g blue berries
200 g self rising flour
75 g sugar
75 g melted butter
2 DL Milk
1 large egg (or 1.5 plain egg)
1 large Fluorescent baking powder
1 tsp cinnamon
Pinch of freshly ground nutmeg
Pinch of salt

Preparation

1. Preheat Oven at 200 °c.
2. Sift flour, baking powder and salt over a large bowl.
3. Add sugar, cinnamon, nutmeg and blue berries and stir together.
4. In another bowl, whisk the egg loose with the milk and melted butter.
5. Pour this into the dry ingredients and scoop with a ladle quickly. Especially not mixing, and not too much stirring, there may be a lump of flour left here and there.
6. Fill a muffin shape with 12 paper cake shapes.
7. Divide the dough with two spoons.
8. Put in the oven for 20 minutes until they are beautiful golden brown and raised.

Ingredients for 4 people

500 gr Blueberries
3 tablespoons lemon juice
150 gr Sugar
300 ml yoghurt
200 ml whipped cream

Number of loose blueberries for garnish

Preparation:

Beat the whipped cream half stiff.
Mash the blueberries in the blender with yogurt, sugar, whipped cream and lemon juice until it is completely finely ground.
Pull out with a spatula.
Pour the mixture into a large dish or diepvriesbak and put it in the freezer.
Freezing for about 30 minutes.
Get out of the freezer to stir it (otherwise there will be ice crystals)
Then immediately back into the freezer.
Repeat after one hour again.

Leave the freezer for at least 3 hours.

Preparation

Put a saucer in the fridge for the ´ is the jam ready? ´ test. If you think the jam is good you can drop a droplet on the cold platter. After a minute you can see how the jam eventually becomes. Also put a tea towel or wooden shelf ready where the jam can cool down soon.

Wash the blue berries well and put them in a high pan (jam cooking goes bubbling so hence the high pan) with a very small drop of water and the lemon juice.

Bring this to a boil and let it cook for 2 minutes before adding the sugar. Bring this stirring again to the boil to solve the sugar. Once it boils well, even if you stir it with your wooden spoon, it boils down hard, let it cook for 10-15 minutes but do not turn the gas down to allow it to be overcooked but keep it firmly to the boil.

Do the ´ Is the jam ready? ´ test after a minute or 10. Is the result if the droplet has cooled to your liking? Then turn the gas off and gently pour the jam into the sterilized pots and tighten the lids well. If you want the jam to be more solid, you can let it go through before you pour it into the pots.

Turn the jars right now and let them on their lid on a wooden shelf for 5 minutes before turning them back on. Now let cool completely and turn cool and dark away.

When the pots are vacuum sucked, you can store the jam in a cool and dark place for 6 -12 months. After opening the jar in the fridge store and that way the jam will then be used for another 3 weeks.