Well, that was a nice tea.
Left over chicken (from dinner) chocolate muffins with cream and a spoonful or two of blueberry conserve. The chocolate, cream and blueberries was an inspired decision if I may say so. We normally do strawberries but I couldn't find any decent ones and there these blueberries lay, fat to popping with juice and I thought I reckon I could do something nice with that lot. So here it is, so simple it's barely a recipe
Two or three large handfuls of blueberries, rinsed but not dried.
Four handfuls of granulated sugar.
Throw the dampish berries in a pan and heat gently until burst, juicy and bubbling.
Add the sugar, turn up the heat and boil hard for a minute or two, stirring hell for leather so that the sugar doesn't stick and burn.
Take off the heat and leave to cool. It turns a bit jammy if its left to go cold, which is okay, but for muffins or croissants (Mmmm heaven) then I warm it up a little in the microwave on a very low setting in 5 second bursts until desired level of warmth is reached.
Today's leftovers will keep in the fridge for quite some time but they have never lasted beyond four days anyway. It is very good on Greek yogurt... if you can spare some from the croissants.
(Three posts in one day. You can tell Sunday is a slow one in our house if only V goes to church)
1 comment:
The recipie would probably mix quite tastily with the cookie dough. then eat the cookies warm with the cream or yoghurt.
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