Peach and Blueberry Crumble

It’s peach season!! Meaning peaches are the sweetest and most cost effective during this time of year 🙂

Not having gone as crazy last year as buying a giant basket of peaches from the farmer’s market where we used it to make our Summer Peach Crumble, we decided to used the peaches we bought from the grocery store to make this Peach and Blueberry crumble as somehow we ended up with 3 pints of blueberries that we barely touched throughout the week…. >_> It worked out pretty well because we had friends come over for dinner and we always prep a full course meal whenever we have people over and a full course meal would not be complete without dessert.

Although there is the option to make peach and blueberry pies instead of crumbles, our personal preference is to have crumble because of the nice texture that it has. Plus, it’s a lot easier to make the crumble from scratch than it is to make pie crust from scratch as it requires less prep time.

To make the peach and blueberry crumble, all you have to do is sprinkle some sugar, cornstarch, some lemon juice and lemon zest onto the peeled peaches and fresh blueberries and toss it around a bit. The corn starch will help thicken the fruit juices up once they are being baked.

 

Continue reading

Mixed Berry Pavlova

Continuing with my baking weekend, the other recipe I wanted to try in my cookbook was the Mixed Berry Pavlova recipe. There was a lot of fail on my part that went into making this dish.

First, I thought we had all the ingredients we needed to make this dish so I didn’t invest in buying too many extra ingredients at the grocery store. When we came back, I realized I didn’t have enough eggs to last me the week if I used all the eggs in this recipe. Plus, I only had like 2 tbsp of whipping cream left -_-

Needless to say, I had to halve my recipe to make this work and it worked out because now I don’t have all this extra dessert lying around which allows me to bake other things 😀

The other thing I changed about this recipe is that I took out the liqueur aspect of the mixed berry garnish. Originally, the recipe asked that I toss the mixed berries in some sugar and Grand Marnier. I didn’t have any Grand Marnier so I used Cointreau instead and I thought it tasted ok… but J hated it. It wasn’t THAT bad. I didn’t add the alcohol in the next batch and I have to admit, it did taste much better.  This is a cute and elegant dish and when made in smaller portions, it can look very exquisite.

Mixed Berry Pavlova

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour, 15 minutes

Yield: 6 small meringues

Mixed Berry Pavlova

Ingredients

  • 2 large egg whites, room temperature
  • pinch of salt
  • 1/2 cup sugar
  • 1 tsp corn starch
  • 1 tsp white vinegar
  • 1 tsp pure vanilla extract
  • 1/2 cup strawberries
  • 1/2 cup blueberries
  • 1/2 cup raspberries
  • 1/8 cup sugar
  • 1/2 cup whipping cream (35%)
  • Fresh mint leaves for garnish
  • Confectioner Sugar for garnish

Instructions

  1. Preheat oven to 300F.
  2. In a stand mixer using a whisk attachment, whisk the egg whites and pinch of salt until frothy. Slowly add the sugar in a bit at a time until all sugar is incorporated. Whisk until stiff peaks (egg whites should be smooth and glossy)
  3. Add in cornstarch, vinegar, and vanilla extract into the egg white mixture and fold to combine.
  4. Spoon dollops of the meringue onto a Silpat or parchment paper and smooth into a round dish using the back of a spoon. You may press down on the middle of the meringue to make a shallow crater so that it leaves space for the whipping cream and berries later.
  5. Turn down the oven to 250F right before you're about to place the meringues in the oven and make for approximately 50 minutes to an hour. The meringues should remain white - if they're starting to turn a bit golden you've baked them for too long.
  6. While the meringue is baking, toss the berries with 1/8 cup of sugar and allow to sit so that the fruits start oozing in juices.
  7. Also, start whipping the whipping cream in a cold bowl.
  8. When meringue is done, allow to cool. Dollop some freshly whipped cream into the crater you made earlier in the meringue and top with the sugar coated berries. Garnish with some fresh mint leaves and dust on some confectioner sugar. Done!
Recipe Management Powered by Zip Recipes Plugin
http://cookingwithteamj.com/2017/07/16/mixed-berry-pavlova/

Fluffy Blueberry Pancakes

After a week of hiatus, we are back! The past week has been so busy for us that we barely had time to cook, forget photographing or documenting our creations. I participated in my first 5km run (Color Me Rad), a fun run with my friends where people throw colored corn starch and gel paint at you as you run so that by the time you finish, it looks as if a unicorn threw up on you. It was really fun and for me, it was quite a major accomplishment seeing as I don’t run….

We also had a housewarming party to attend last week so dinner was already provided which was awesome 🙂 This weekend wasn’t as hectic so I took the time to make some fluffy blueberry pancakes for breakfast.Blueberry Pancakes

Another reason why I decided to make these pancakes was because I really wanted to use this amber maple syrup that we bought at our local farmer’s market a while back. It’s sooo good and I needed an excuse to have it again.

Pancakes are great but most of the time, we find that they’re quite dense. We did some research and was able to find a recipe that produced a fluffy pancake. The secret I believe is the use of buttermilk and baking powder!

Continue reading

Lemon Blueberry Loaf

Last week while I was at Costco, I impulsively bought a large bag of lemons thinking that I could use them all up before they go bad, no problem.  After all, lemons last quite some time and are very versatile right? Besides… Costco offered such a great deal, I couldn’t say no!

A week later, one of my lemons already started to mold and some of them were turning soft 🙁 So I panicked and looked up as many lemon recipes as possible to use up as much of my remaining lemons as I could. One that really caught my eye was the Lemon Blueberry Loaf recipe.

Lemon Blueberry Loaf

I was super excited to make this. For some reason, blueberries and lemon really go well together. Presentation wise, it’s extremely vibrant.

Cut Loaf

The recipe I followed produced a fairly dense loaf.

Continue reading