Balance September 2017 - 51

Th
Orgtah enic
e

FOOD

issue

BLUEBERRY, BASIL AND
ALMOND PUDDING PIE
'I'd never tasted blueberries like the
ones I ate in Vancouver, where punnets
of them set you back just a few bucks
during the summer season. Baked into
this simple dessert with ground almonds
and fragrant basil leaves, they make for
a squishy, sweet, gorgeously light dessert
that's just the ticket for summer. I use
half ground almonds and half whole,
skin-on blitzed-up almonds to give a bit
of texture and rusticity, and the result is
rather lovely - the squidgy, ever-so-sweet
fruit melding with the sponge and the
crunchy almonds.'

Mexican
marvel

Serves 4-6
You will need
* 5 large basil leaves
* 380g blueberries
* 20g plain (all-purpose) flour, sifted
* ½tsp of baking powder
* 90g ground almonds
* 90g whole, skin-on almonds, blitzed
until roughly ground
* 60g golden caster (superfine) sugar
* 4 organic eggs, at room temperature
* Organic sour cream, plain yogurt or
crème fraîche, to serve
* 1 green jalapeño chilli, deseeded
and finely sliced
* 1 red jalapeño chilli, deseeded and
finely sliced

Special equipment
8in round springform cake tin
or flan dish, greased
1. Preheat the oven to 180°C/160ºC
fan/350°F/Gas 4. Grease the cake tin
or flan dish with butter and place the
basil leaves on the bottom of it. Pour
over the blueberries and set aside.
Combine the flour, baking powder
and almonds. In another bowl whisk
the sugar and eggs for about 3
minutes until frothy. Gently fold
in the flour and almonds, keeping
as much air in the mixture as you
can. Pour the mixture on top of the
blueberries, let it settle for a couple
of minutes, then cook for 35-45
minutes, until the batter is golden
and the blueberries' juice is bubbling
up the sides of the cake tin.
2. Remove the tin from the oven
and run a palette knife around the
edge to loosen the pudding. Leave to
stand for a few minutes, then put a
wire rack on top of the tin and flip it
upside down to cool on the rack.
3. This is nice served warm, with a big
dollop of sour cream, plain yogurt or
crème fraîche, or kept in the fridge
and eaten cool at any time of the day.

To serve
* 1tbsp of chopped coriander leaves
* Chipotle salsa or regular salsa
* 1 ripe avocado, stoned and sliced
* Lime wedges
1. Lightly beat the eggs in a jug with
the salt, cumin and milk. Set aside.
2. Heat 1tbsp of oil in a heavy-based
frying pan (skillet) and fry the tortilla
slices until they're crispy all over.
Transfer to a plate covered with
kitchen paper to drain, and sprinkle
them lightly with salt. Add a knob of
butter to the pan and fry the onion
and chilli until soft and the onion
is starting to colour. Pour in the
seasoned beaten eggs, followed by
the crispy tortillas, and cook for a
couple of minutes, until the eggs are
just cooked but still fluffy and moist.
3. Divide the migitas between two
plates, garnish with fresh coriander
leaves and serve with salsa, avocado
and lime wedges.

TRY
ALL THE
RECIPES

A Lot On Her
Plate by Rosie
Birkett (£25,
Hardie Grant)

'Make sure
the fruits
are dark
blue - not
purple
- with
a slight
whitesilver
bloom on
them.'

September 2017 BA LA N CE

Berry
good

51



Table of Contents for the Digital Edition of Balance September 2017

Balance September 2017 - 1
Balance September 2017 - 2
Balance September 2017 - 3
Balance September 2017 - 4
Balance September 2017 - 5
Balance September 2017 - 6
Balance September 2017 - 7
Balance September 2017 - 8
Balance September 2017 - 9
Balance September 2017 - 10
Balance September 2017 - 11
Balance September 2017 - 12
Balance September 2017 - 13
Balance September 2017 - 14
Balance September 2017 - 15
Balance September 2017 - 16
Balance September 2017 - 17
Balance September 2017 - 18
Balance September 2017 - 19
Balance September 2017 - 20
Balance September 2017 - 21
Balance September 2017 - 22
Balance September 2017 - 23
Balance September 2017 - 24
Balance September 2017 - 25
Balance September 2017 - 26
Balance September 2017 - 27
Balance September 2017 - 28
Balance September 2017 - 29
Balance September 2017 - 30
Balance September 2017 - 31
Balance September 2017 - 32
Balance September 2017 - 33
Balance September 2017 - 34
Balance September 2017 - 35
Balance September 2017 - 36
Balance September 2017 - 37
Balance September 2017 - 38
Balance September 2017 - 39
Balance September 2017 - 40
Balance September 2017 - 41
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