Monthly Archives: July 2016

CB – All About the Blueberries

I made the winter and June joke about Scottish weather this time last year on the blog but it still holds kind of true. The weather last month did make some attempt at being better. Certainly it was warmer, even if it was rather wetter than I – or the tourist board for that matter – would have preferred. So June’s cooking adventures had more of a lighter theme too them and they involved quite a lot of blueberries. In fact it was mostly in service of establishing some more exciting mild weather breakfast foods.

First up, I continued in my fruitless quest for a better breakfast muffin. I think I’m going to officially give up on the notion of ‘healthy’ muffins. Because once again these muffins were a complete disaster. These particular muffins were oat muffins and probably were not helped by the recipe calling for them to be blitzed in the food processor. I don’t have a food processor. I do have a blender and while in many cases they can be used interchangeably – this appears to not be one of those cases…Anyway, they continued the pattern of ‘healthy’ muffins in this kitchen – I ended up cooking them for twice as long as the recipe suggested and they were still practically raw when I took them out of the oven. I officially despair of them.

The saddest of blueberry muffins

My second adventure in breakfast blueberries took the form of those little breakfast granola pots you get. You know the kind: fruit compote on the bottom, a layer of plain yoghurt in the middle and crunchy granola on top. A deliciously decadent breakfast, the kind of thing I buy for breakfast on mornings that I have to get ridiculously early trains. (Or occasionally, to go with my coffee when I’ve slept in, because I tell myself they’re healthier than a muffin.) Given that I already like that sort of thing and I make my own yoghurt, when I saw the recipe it seemed a perfect wee treat. And it was. Cook down some blueberries and brambles with some ground ginger, into a compote and leave to cool. Toast some oats in the meantime (I added some flaked almonds to the toasting pile, which was an excellent decision). Once cool put a couple of spoonfuls into each of your little tubs, layer over some yoghurt, and then sprinkle over the oats/granola and voila! I’d recommend keeping the oats separate from the rest of the parts until just before you eat them/leave the house. Apparently there’s a good reason for you getting your granola in a tiny container when you buy them out places; the oats get a bit soft otherwise. Excellent for having in the fridge for days when you’re disorganised and need a breakfast you can either eat at speed or take to the office with you. Now I just need to figure out how to replicate the peach/mango one that my favoured coffee shop tempts me with…

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