The idea of the season— dishes with blueberries

Blueberries are much healthier overseas Goji berries — the Tibetan barberry. Chemically blueberries megakollektsionera powerful antioxidants, and the main of them – anthocyanin. On the gate into our body, it works as a checkpoint of cancer.

And blueberries are full of pectin that gently withdrawn from the us toxins and other rubbish. So during the season each of us is a good idea to eat a three-liter jar of the berries.

In the Urals now the peak of the season blueberries. But when buying, must ask its origin, so with a basket of berries to get the dose of radioactive cesium.

Skoblyanka of duck with a sauce of blueberries

Skoblyanka — dish of the Ural cuisine. This recipe in my harsh edges came a long time ago together with the Finno-Ugric tribes. Originally skoblenko were prepared from the ROE, and as additions were cranberry or cowberry — berries from local forests.

4 servings

What you need:

  • 650 g duck breast
  • 650 g new potatoes
  • 300 g blueberries
  • 4 onions-shallots
  • 1 turnip
  • 1 parsnip root
  • 2 cloves of garlic
  • 15 g butter
  • 2 tbsp olive oil
  • 3 tbsp brown sugar
  • 2 tbsp lemon juice
  • salt, black pepper to taste
  • herbs for supply
What to do:
Duck breast is put into the freezer for a couple hours, then a sharp knife cut into thin slices.

Turnips, parsnips and shallots chop it into strips, sauté in butter, add the duck and fry until cooked, add salt, season with black pepper and chopped garlic. Put on plate, keep warm.

In a frying pan, where roasted duck and vegetables, heat olive oil, fry the blueberries (part of fresh berries to delay for filing), seasoning with sugar, black pepper and lemon juice. As soon as the oil will take a blueberry hue, remove the sauce from heat.

Boil potatoes, drain the water.

Finished skoblenko on a platter, and top with potatoes, pour the blueberry sauce. Serve with fresh blueberries and greens.

Pasta with blueberries

4 servings

What you need:

  • 400 g blueberries
  • 400 grams of pasta orecchiette
  • 1 bunch purple Basil
  • 2 tbsp lemon-mint juice
  • 4 tbsp of Cointreau
  • 4 tbsp brown sugar
  • 1 tbsp corn starch
  • 2 tbsp grapeseed oil
  • salt to taste
  • mint and pistachio crumb to feed
What to do:
To make blueberry jelly. Part of fresh blueberries to postpone to feed the rest to blend it with Basil (leaves cut), mass RUB through a sieve, add salt, sugar, lemon-mint juice and bring to a boil, add the Cointreau.

In cold water to dissolve starch, pour in the blueberry a lot, again bring to a boil and remove from heat.

Pasta to boil in salted water until al dente, drain the water, add the grapeseed oil.

Put the pasta in a plate, pour the sauce and serve sprinkled with fresh blueberries, mint and pistachio crumb.

Crostata with blueberries

4 pieces

What you need:

  • 200 g blueberries
  • 100 grams of cheese Anari
  • 50 g mascarpone
  • 50 ml cream
  • 1.5 cups spelt flour
  • 110 g butter
  • 1 egg
  • 3-4 tbsp sugar
  • 1 sachet of sugar with natural vanilla
  • 1 lemon
  • a couple pinches of salt
  • powdered sugar and mint for serving
  • 2 tbsp ice water
What to do:
With lemon to remove the zest and squeeze the juice.

To prepare the dough frolla: cold butter chop, ü add the zest, a pinch of salt, 2 tbsp sugar and mix quickly with your hands. Beat the egg and mix again.

Sift the flour and add to the oil weight, add 2 tablespoons of ice water and knead the dough, wrap it with foil and send in the refrigerator for at least an hour.

Preheat the oven to 220 degrees.

Roll out the dough, put in shape (lubricated), prick with a fork and sprinkle with dry beans. Bake the basis Crostata 25 minutes. Ready baskets to cool.

To prepare the filling. Anari cheese grate, mix with mascarpone, cream, sugar and natural vanilla and 2 tbsp lemon juice — all to rapidly whisk in the cream. Add blueberries and put the stuffing in a sand base.

Put it in the refrigerator overnight. When serving, sprinkle with icing sugar and decorate with mint leaves.

Elena Moskalenko



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