Wild Blueberry Muffins

  • 4 tablespoons of sugar
  • ¾ teaspoon of salt
  • ½ cup of milk
  • 1 cup of wild blueberries
  • 1 ¾ cups of sifted flour
  • 2 ½ teaspoons of baking powder
  • 1 egg, well beaten
  • 1/3 cup of cooking oil

Instructions

Blueberry muffins
  • Sift the dry ingredients together, place them in a bowl, and make a hole in the centre.
  • Combine the egg, the milk, and the oil
  • Add at once to the dry ingredients.
  • Stir only until the dry ingredients are moistened
  • Add the wild blueberries, and stir gently into the mixture
  • Fill greased muffin pans, or muffin cups, 2/3 full
  • Bake at 200°C for about 25 minutes
  • Makes 1 dozen

ENJOY!

Wild Blueberry & Ricotta Pancakes

  • Pinch of salt
  • 310g wild blueberries
  • 110g sugar
  • 85g butter
  • Extra wild blueberries to garnish
  • 4 eggs, separated
  • 310g ricotta
  • 190ml milk
  • 225g plain flour
  • 1 tsp baking powder

Instructions

  • Place the eggs yolks, ricotta and milk in a large mixing bowl and stir to combine.
  • Sieve in the flour, baking powder and salt and mix well.
  • Whisk the egg whites to a soft peak. Add a third of the egg whites to the ricotta mixture and stir in to loosen the mixture. Gently fold in the remaining egg whites.
  • Add one third of the wild blueberries to the batter and stir in.
  • Place the remaining wild blueberries in a small pan with the sugar and half the butter and simmer for a couple of minutes so that some of the berries have collapsed.
  • Melt the remaining butter in a frying pan and add a ladle of the batter to the pan. Once the pancake bubbles a bit, after about 1-2 minutes, turn the pancake over and cook on the other side. Repeat until all the batter is used up.
  • Serve by placing three pancakes on top of each other and drizzle some of the wild blueberry compote over the pancakes and plate.
  • Finally, put a scoop of crème fraiche on the pile of pancakes. Garnish with a few fresh wild blueberries.

Wild Blueberry Cheesecake

  • 50g brown sugar
  • 125g butter, melted
  • 200g water biscuits, crushed
  • 50g pecan nuts, crushed

For the Filling

  • 300g mascarpone cheese
  • 6 eggs
  • 600g goat’s cheese
  • 150g caster sugar
  • Juice and grated zest of 2 lemons

For the Topping

  • 50ml rose water
  • 225g sugar
  • 225g wild blueberries

Instructions

  • Preheat the oven to 170°C or gas mark 3.
  • Mix the water biscuits, sugar, pecan and melted butter. Press into the base of a loose-based 20 cm cake tin.
  • In a large mixing bowl, mix together the goat’s cheese, mascarpone and sugar.
  • Beat in the eggs, one at a time, and mix in the lemon juice and zest.
  • Spoon the cheese mixture over the biscuit base. Bake for an hour, until set. Remove and cool.
  • Now, make the topping. In a saucepan, heat together the rose water, water and sugar until the sugar dissolves and the mixture thickens to syrup.
  • Add the wild blueberries, turn off the heat, and let them infuse.
  • Serve the cheesecake with the wild blueberry mixture spooned over it.