Recipe: 5 Recipes With All Kinds of Berries￼
We’ve already agreed that berries are wonderful, so let’s look at several ways we might enjoy them. We all enjoy the typical desserts made with berries, but this time we’ll offer you something unusual. Hear us out:
- 2 x 250g punnets strawberries, hulled
- 1 garlic clove, chopped
- 1/2 onion, chopped
- 1/2 red capsicum, chopped
- 2 Lebanese cucumbers, seeds removed, chopped
- 1 small bunch tarragon
- 1/4 cup (60ml) balsamic vinegar
- 1/2 cup (125ml) extra virgin olive oil, plus extra to serve
- 1 cup (250ml) tomato juice
- Thinly sliced Spanish jamon or prosciutto, croutons and unsprayed
- strawberries should be set aside for garnish.
- Combine the remaining strawberries with the garlic, onion, capsicum, cucumber, tarragon, vinegar, and oil in a glass or ceramic bowl. Use a fork or potato crusher to roughly crush the ingredients.
- To let the flavors meld, cover and let the food stand for about two hours.
- Puree the strawberry mixture with a stick blender until it is smooth. (Or use a blender in batches to purée.) In order to extract as much juice as you can, press down on the puree with the back of a spoon while passing it through a sieve into a clean basin. Discard the particles.
- Season after stirring in the tomato juice. For at least 30 minutes, chill.
- Chop the 2 strawberries that were set aside. Place cold gazpacho in dishes and garnish with jamon or prosciutto with more oil drizzled on top.
- If preferred, garnish the dish with croutons, sliced strawberries, and edible flowers.
Blueberry-Banana Oat Muffins
In a large bowl, combine 1 1/2 cups flour, 1/2 cup rolled oats, 1 teaspoon baking powder, 1/2 teaspoon each of salt, ginger, and cinnamon, and 1/4 teaspoon baking soda. Whisk 2 eggs, 1 teaspoon vanilla, 1 stick of melted butter, 3/4 cup packed brown sugar, 1/2 cup each of mashed bananas and sour cream, and 1 cup of blueberries into the flour mixture. Divide among the 12 prepared muffin cups, then bake for 20 to 25 minutes at 350 degrees F, or until golden.
Blackberries and blueberries should be combined with 2 cups of each. Add 1/2 cup sugar, 2 tablespoons cornstarch, and 1/2 teaspoons of vanilla, lemon, and lime zest. One round of chilled pie dough should be rolled out and softly flattened before being transferred to a baking sheet. Give the dough a 2-inch border before spooning the berries on top of it. The dough’s edge should be tucked in, pleating if necessary. Sprinkle sugar on the edge and brush with beaten egg. About 35 minutes of baking at 400 degrees F will result in golden brown and bubbling.
Berry Cornmeal Pancakes
In a large bowl, combine 3/4 cup each of cornmeal and flour with 3 tablespoons of sugar, 1 teaspoon of baking powder, 1/2 teaspoon of salt, and 1/4 teaspoon of baking soda. 1 1/2 cups mixed berries are folded into the flour mixture after 1 1/4 cups milk, 4 tablespoons melted butter, 1 egg, and 1/2 teaspoon lemon zest are combined in a separate basin. Cook 1/4 cup portions in a heated skillet with butter.
Blueberry-Coconut Quick Bread
Whisk 1 3/4 cups flour, 1/2 cup each granulated sugar, dark brown sugar and sweetened shredded coconut, 1 teaspoon baking powder and 1/2 teaspoon each baking soda, cinnamon and salt in a large bowl. Stir in 1 1/2 cups blueberries, then 3/4 cup melted coconut oil, 3 beaten eggs and 1 tablespoon vanilla. Transfer to a buttered 9-by-5-inch loaf pan; bake at 350 degrees F until a toothpick comes out with a few crumbs, about 75 minutes.
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