Home' Central Canterbury News : February 20th 2013 Contents 9
CENTRAL CANTERBURY NEWS, FEBRUARY 20, 2013
03 347 4702 | www.tyrepower.co.nz | 847 Jones Road, Rolleston
SIZZLING SUMMER SAVINGS!
Dutch apple and blueberry tart
CRISS--CROSS CRUNCH: This Dutch lattice tart is a seasonal fruit treat.
A treat to beat the blues
There are not too many foods
that can boast of being a
superfood and still taste
fantastic straight off the bush.
Blueberries are one. They are
full of antioxidants, and also
promote anti-ageing and a
And during February, the later
varieties are ready for picking.
They have enjoyed a long, hot
summer, and are sweet and
delicious -- just perfect for eating
Furthermore, when it comes to
the kitchen, blueberries are
And don't be deceived by their
small size -- they certainly pack a
punch in the flavour department.
There is one Dutch treat that I just can't pass up. This apple tart
also makes the most of the season's windfall apples.
Makes one, deep 24cm tart.
Sweet Short Pastry
Pinch of salt
400g chilled butter
2 egg yolks
Combine the flour, sugar
and salt in a large bowl.
Dice the butter into small
pieces and cut into the flour.
Add the egg yolks and
knead everything together to
form a dough. Roll out the
dough and line a greased
24cm pie dish
Place the lined pie dish and
the excess dough in the fridge
and allow to rest while you
make the filling.
1 cup sultanas
3G4 cup orange juice
2 kg apples, peeled, cored and
1 cup blueberries
4 Tbsp custard powder
4 tsp cinnamon
4 Tbsp sugar
6 Tbsp apricot jam
Preheat the oven to 175C.
Place the sultanas and orange
juice into a small saucepan, and
bring to the boil. Continue to cook
until the liquid has evaporated.
Combine the sultanas with the
apples, blueberries, custard pow-
der, cinnamon and sugar. Spread
the mixture over the prepared
Roll out the leftover pastry and
cut into strips. Arrange them in a
criss-cross pattern over the top of
the pie. Bake for 45 minutes or
until golden brown. Remove from
the oven and glaze with apricot
jam. Allow to cool before serving.
If you make a few litres of blue-
berry vinegarette for the fridge
shelves, you can enjoy the flavour
of summer well into autumn. This
is great tossed into a salad of baby
spinach, feta and toasted
hazelnuts. The added bonus is the
very low fat content of this
delicious light dressing.
1G2 cup blueberries
1G2 c water
4 tsp sugar
1 Tbsp olive oil
Juice and rind of 1 lemon
Salt and pepper to taste
Place all ingredients in a food
processor or blender and blend
until smooth. Store in the fridge.
Chunky Monkey Blueberry, Banana and Chocolate Pancakes
and you've got
Blueberry and Bourbon Barbecue Sauce
Light and fluffy American-style pancakes are
welcomed with whoops of delight in our house,
especially when they are packed full of blueberries
Add dark chocolate to keep that antioxidant
Makes 12 pancakes.
1 cup flour
1 Tbsp baking powder
2 tsp caster sugar
25g butter, melted
1 cup blueberries
2 bananas, sliced
1G2 cup dark chocolate buttons
Extra butter for cooking
Sift the flour, salt, baking powder and sugar into a
Beat the egg and milk together, and stir into the
flour, along with the butter.
Allow mixture to rest for one hour.
Heat a large frying pan to a medium temperature.
Place a small knob of butter into the pan, and
allow to melt and coat the bottom of the pan.
Place large spoonfuls of the mixture into the pan,
allowing plenty of room for it to spread. Sprinkle
each pancake with berries, banana and chocolate.
Cook until golden brown, turn over, and continue
to cook until golden brown on the other side.
With this summer just keeping on
going and going, there is plenty of
time for more barbecues. Slap on a
few rosemary-marinated sirloins
or sage and garlic-marinated pork
chops, then serve them with this
tantalising barbecue sauce for a
Makes 500ml (2 cups)
1 Tbsp canola oil
1 small red onion, chopped
4 cloves garlic, chopped
Pinch of chilli flakes
1G2 cup bourbon
2 cups blueberries
1G2 cup tomato sauce
1G3 cup malt vinegar
2 Tbsp brown sugar
1 Tbsp molasses
Pinch of ground allspice
Heat the oil in a thick-bottomed
pan and sweat off the onion until
it has softened. Add the garlic
and chilli flakes, and cook for a
Add the bourbon. Increase the
heat to high and reduce the liquid
until there is barely any left.
Stir in the blueberries, tomato
sauce, vinegar, brown sugar, mol-
asses and allspice.
Bring back to the boil and con-
tinue to cook until thickened --
about 20 minutes.
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