Hartford House

The Home of Good Conversation, Fine Wine and Classic Horses.

Award-winning hotel and restaurant situated at Summerhill Stud on the picturesque KwaZulu-Natal Midlands Meander, South Africa.

Filtering by Tag: Blueberry

Blueberry Muffins Recipe

Blueberry Muffins Photo: Jackie Cameron

Blueberry Muffins
Photo: Jackie Cameron

Blueberry Muffins

I can't help reflecting on Mugg & Bean's super-sized muffins. A large berry-and-white-chocolate muffin is the perfect example. The muffin's outer, almost gooey, crispness contrasts so well with the light, inner texture. It's a tea-time taste sensation.

Yields: 6 large muffins

Ingredients:

2 cups self-raising Flour

2/3 cup Castor Sugar

2/3 cup roughly chopped White Chocolate

1 whole Egg

¾ cup Amasi

130g Melted Butter

5ml Vanilla Essence

1½ cup Blueberries or any berries-fresh or frozen

Icing Sugar

Method:

1) Sift the flour and castor sugar together, add white chocolate

2) Make a well in the centre of this and add the egg, amasi, butter and vanilla essence. Combine together; be careful not to over incorporate

3) Grease a muffin tin and divide mixture between six muffin tins. Place about ½ cup of blueberries, between the six muffins, with your fingers deep within the mixture. Then top the rest of the berries on the top of the muffins and lightly put a bit a pressure to sink them slightly within the mixture.  Sprinkle with icing sugar and bake at 180°C for 25 or so minutes until cooked.

Please post your comments and any food-related questions below.

I look forward to hearing from you.

jackie cameron

Jackie Cameron
Head Chef
Hartford House
www.hartford.co.za
jackie@hartford.co.za
+27 33 263 2713

Blueberry Flapjacks Recipe

Blueberry Flapjacks Photo : Jackie Cameron

Blueberry Flapjacks
Photo : Jackie Cameron

Blueberry Flapjacks

Somehow maple syrup mirror images American food. Think blueberry flapjacks with hot chunky blueberry sauce, cream, crunchy streaky bacon and maple syrup. A breakfast fit for the first lady!

Yields: 9 large/high flapjacks - 12 smaller ones

Flapjacks:

500ml Cake Flour

30 ml White Sugar

10 ml Baking Powder

1 whole Egg

250 ml Full Cream Milk

½ cup Blueberries

Extras:

Salted Butter and Sunflower Oil

Blueberry Coulis:

1 cup Blueberries

½ cup Icing Sugar

125 ml Blueberries

Method:

1) Sift dry ingredients, make a well and add egg and milk amount, bring together

2) Slowly fry flapjacks in a little butter and oil until cooked. Place a few blueberries into the mixture while cooking

Blueberry Coulis

3) Liquidise and strain 1 cup of blueberries with icing sugar. Heat and reduce to 100ml, add blueberries and bring to the boil

On serving

4) Serve with lots of maple syrup, crispy bacon and whipped cream

Please post your comments and any food-related questions below.

I look forward to hearing from you.

jackie cameron

Jackie Cameron
Head Chef
Hartford House
www.hartford.co.za
jackie@hartford.co.za
+27 33 263 2713