Blueberry Pudding Cake

Tags

baked, berries, blueberries, blueberry, blueberry pudding cake, cake, cream, delicious, dessert, fruit, fruity, light and fluffy, michael rock, pud, recipe, scrumptious, strawberry moon cafe, summer puds, sweet, tasty

 This is a perfect summer pudding. Light and fluffy with fresh blueberries and served with whipped vanilla cream

 

INGREDIENTS: For Blueberry Compote. 

♦ 10 Ounces of Fresh Blueberries 

♦ 1 Tablespoon of Fresh Meyer Lemon Juice 

♦ 1/3 Cup of Sugar 

♦ 1/4 Cup of Water 

♦ 1 Teaspoon of Cornstarch

 

MAKE THE FRUIT COMPOTE 

In a saucepan, stir together the water, sugar, lemon juice and cornflour. Add the blueberries and bring to a boil. 

Turn the heat down and simmer gently for 3-4 minutes. Remove from heat and allow to cool

 

INGREDIENTS FOR BATTER

♦ 1 Cup of Sifted all Purpose Flour 

♦ 1/2 Cup of Superfine Sugar

♦ 2 Teaspoons of Baking Powder 

♦ 1 Teaspoon of Salt 

♦ 1 Large Egg 

♦ 1/2 Cup of Whole Milk

♦ 1 Stick of Unsalted Butter

♦ 1 Teaspoon Pure Vanilla Extract

 

MAKE THE BATTER

In a large bowl; combine the sifted flour, baking powder, salt and sugar. Stir together and form a well.

In another bowl; whisk together cooled melted butter, egg and milk.

Add the vanilla and slowly pour the wet ingredients into the dry ingredients stirring with a spoon.

 Stir with a spoon to incorporate the mixture into a smooth batter.

  Butter a 9 inch baking dish and pour in the batter. Then pour the blueberry compote over the top. The blueberry sauce will sink into the batter as it cooks.

 Bake in an oven for 30 minutes at 375 F

 Remove from oven and allow to cool for 20 minutes

Serve warm with cold whipped vanilla cream.

Bruschetta

Tags

balsamic vinegar, basil, bite size, bruschetta, cheese, crunchy, crusty bread, delicious, drizzle, extra virgin, french bread, garlic, herbs, infused, italian sausage, melted, michael rock, mozzerella, olive oil, parmesan, savory, snack, snacks, strawberry moon cafe, summer snacks, tasty, toasted, tomato, tomatoes

This recipe has a few simple but irresistable ingredients and when combined, they are simply delicious, especially good on a summer’s day. You can make this with or without the sausage meat. It’s perfect either way!

INGREDIENTS

VINE TOMATOES

FRESH BASIL LEAVES

GARLIC

EXTRA VIRGIN OLIVE OIL

MOZZERELLA CHEESE

CRUSTY BREAD

ITALIAN SAUSAGE

BALSAMIC VINEGAR

PARMESAN (optional)

 

METHOD

 Slice ripe vine tomatoes into ¼ inch slices.

Pour about 4 tablespoons of extra virgin olive oil into a cool saucepan

Slice the garlic clove and add to the oil. Set heat to lowest setting then add tomatoes, basil and a splash of balsamic vinegar. Season with cracked pepper and sea salt. After the tomatoes have softened slightly, remove them and continue to soften the garlic. 

   

Remove from the heat and when it all cools down; store it overnight in a refrigerator as the flavors will further develop.

Remove the casings from the Italian sausages and form into small balls. In a hot frying pan; fry the sausage meat adding a splash of balsamic vinegar near the end of cooking (to give a great color and flavor)

Cut the crusty bread into ½ inch thick wedges on the diagonal

Arrange the bread slices on a baking sheet and toast in a 350 F oven to a light brown on both sides

Remove the toasted slices and arrange slices of mozzarella cheese, basil leaves, sausage, tomatoes, adding the (chopped) garlic slices and parmesan (optional)

Drizzle some good quality extra virgin olive oil over and bake until the cheese has melted!

Great textures and flavors in one bite!

Cherry Pudding Cake

Tags

bing, cakes, cherries, cherry, cherry pudding cake, compote, desert, deserts, food, michael rock, puddings, recipe, red cherry, strawberry moon cafe, sweets, wild cherry

 With an abundance of tempting cherries in season, I came up with this dreamy desert that’s easy to make!

INGREDIENTS: For Cherry Compote.

♦ 12 Ounces of Fresh Cherries

♦ 1 Tablespoon of Fresh Lemon Juice

♦ 1/3 Cup of Sugar

♦ 1/4 Cup of Water

♦ 1 Teaspoon of Cornstarch

♦ 1 Tablespoon of Kirsch

MAKE THE FRUIT COMPOTE

Start by removing the pits from the cherries. TIP… count the number of cherries and then count the number of pits to make sure you have removed  them all.

In a saucepan, stir together the water, sugar, lemon juice and cornflour. Add the pitted cherries and bring to a boil. Turn the heat down and simmer gently for 3-5 minutes. Allow to cool and then add the Kirsch. Leave to marinade in a refrigerator overnight.

INGREDIENTS FOR BATTER:

♦ 1 Cup of Sifted all Purpose Flour

♦ 1/2 Cup of Superfine Sugar

♦ 2 Teaspoons of Baking Powder

♦ 1 Teaspoon of Salt

♦ 1 Large Egg

♦ 1/2 Cup of Whole Milk

♦ 1 Stick of Unsalted Butter

♦ 1 Teaspoon Pure Vanilla Extract

♦ 1/2 Teaspoon of Organic Almond Extract

MAKE THE BATTER

In a large bowl, combine the sifted flour, baking powder, salt, sugar, stir together and form a well.

In another bowl, whisk together cooled melted butter, egg and milk. Add the vanilla and Almond extracts and then pour the wet ingredients into the dry ingredients stirring with a spoon.

Stir with a spoon to incorporate the mixture into a smooth batter.

 Butter a 9 inch baking dish and pour in the batter. Then pour the cherry compote over the top. The cherry sauce will sink into the batter as it cooks.

Bake in an oven for 30 minutes at 375 F

Remove from oven and allow to cool uncovered.

Served warm with cold vanilla cream!