Regular readers – Hi there, you two!! – may be aware that we’ve got a couple of Blueberry bushes in our jungle of a back garden. All my Summertime efforts of swathing them in bird-resisting nets results in us having fresh Blueberries for our summery breakfasts and desserts.
https://eatingforireland.com/recipe/easy-blueberry-panna-cotta/
I love the colour of this so much!
There’s also a carefully sealed tub in the freezer for Christmas morning or First Snow pancakes.. https://eatingforireland.com/recipe/my-fluffy-american-style-pancakes/
Blueberry pancakes, usually accompanied by crispy bacon and maple Syrup..
All this effort – ok, it’s not a huge amount of effort – results in one thing – we know how a proper Blueberry is supposed to taste.
And perhaps I’m the world’s-worse Blueberry buyer, but does anyone else buy a punnet of crunchy-looking Blueberries in the supermarket, and come home to discover that they are soggy, tasteless mush?
I’m so careful too.. I hover, and carefully examine the sealed punnets – sealed in the name of hygiene, they probably say – but in reality so that the public have no way of giving the contents a stealty squeeze 😉 I still buy them because I’m the walking personification of ‘hope over experience’..
The truth is that there are more bad Blueberries than good ones, especially in Winter. My friend Julie, who also gave me today’s little recipe, says that Blueberries continue to ripen after they’ve been picked. Which is why, I suppose the blueberries that we get are so soggy and awful. They’re probably weeks old.
Anyway, enough moaning – come and try this delicious sauce made from Blueberries which otherwise were going to end up on the bird table, or compose heap.. It’s absolutely fantastic!
I’m not going to embarrass myself by doing my usual recipe format, so here it is!
Blueberry Sauce:
- Put whatever terrible inedible blueberries you have into a saucepan
- Add 1 small teaspoon of water
- Put on a gentle heat until the Blueberries pop and turn themselves into a beautiful sauce.
- Stir occasionally.
- Serve dolloped over ice-cream or, as in these pictures, over some Greek yoghurt.
- Unbelievably delicious.
- No, you don’t need to add sugar.
- If you have any leftover, put it into a clean – or even better, sterilised – jam jar, and keep in the fridge for a couple of days – no longer than that though.
- Make this, Winter or Summer.
- Thanks Julie! I’m never going to worry about dodgy Blueberries again!
I started writing down recipes in an old copybook when I was about 16. With 6 children at home, my Mother was always glad of a hand in the kitchen, and really allowed us to experiment - as long as we washed up afterwards, and left the kitchen immaculate! Having a tidy kitchen has followed me through my life, as has the habit of writing down my favourite recipes; except that these days I write them for my website, and add photographs when I can. The website really started when it occurred to me that my daughter might like to have these recipes when I've forgotten them. In my early days of cooking for family and friends, I used to phone my Mum all the time to ask her for the recipe for some of our favourite family dinners. She rarely had a recipe to hand - I think, like me, she made a lot of it up as she went along.. So welcome to Eating for Ireland - these are the recipes that my friends and family having been eating these past 40 years.. yes, I truly am ancient! They are tried and tested, and have worked for me for all that time - I have updated them as new ingredients became available - I really hope you'll find something that you can make into a family favourite of your own. You don't have to tell anyone where you found these great new dishes that you're serving up - it can be our little secret, but I'd really love it if you could give me a sneaky 'follow' on Facebook and Instagram.. So off you go - have a good rummage around, you're bound to find something new! My sincere thanks to all of you who have found a recipe that you liked and dropped me a line to tell me - I really do love to hear from you! Happy Cooking! Becks xx