I can’t believe it’s already August. I can’t see summer going away slowly. I know still there is time to fall and winter. But, I kind of want to stay back and enjoy summer more. I want enjoy more summer bounty. I haven’t yet had my fill of tomatoes, corn and berries. Time flies so quickly. My niece who was born in December is already 7 months old, in January we were still planning our summer vacation which we took in May to France and Italy. Although, I don’t want winter to come fast, I do want to be in December so that I can see my niece in person. Continue reading “Peach and Blueberry Galette”
These fabulous berry muffins are awesome and healthy. When I was looking for a perfect muffin recipe I found this one and adapted to my and Mr. Picky eater’s taste. They are fabulous as I substituted the flour with almond meal, it immediately changed the texture and is not at all floury. They are nutritious as well tasty and makes a good morning breakfast. We both ate this for a week and could not stop raving about the taste.
Almond Berry Muffins slightly adapted from here
1 cup of All Purpose Flour
1 Cup of Almond Meal plus 2 Tbsp for the topping
3/4 cup sugar
1/2 teaspoon baking soda
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup Greek yogurt or sour cream
2 tablespoons buttermilk
1/4 cup vegetable oil
Zest of 1/2 a lemon
1/2 teaspoon almond extract
1 1/2 cup fresh blueberries and strawberries
( you can use either one type of berry or different varieties like raspberry, blackberry etc)
Individual Blueberry Pie
1/2 All Purpose flour
pinch of salt
3 Tbsp of Sugar
5 Tbsp of Cold butter cut into cubes
2 or more Tbsp of Ice -Cold water
Teaspoon of almond extract
handful of blueberries or any fruit of your choice
3 or more Tbsp of Sugar
1 Tbsp of Corn Starch
Take the first three dry ingredients and mix it , add the almond extract and then cut the butter cubes into the flour with the help of your fingertips . The mixture should look crumbly and you should be able to see tiny balls of dough, then gradually add water one tbsp at a time to it and try to form dough. The water should be ice cold and also the butter should be cold.
Another thing, only add water to roughly form the dough. We do not want to over mix it. Transfer everything into a plastic wrap or parchment paper and try to form discs out of it. And, keep it in the fridge for about an hour or more. You can also freeze this dough for future use for about 4 weeks.
In another bowl, mix the berries with sugar and corn starch and leave it aside.
After the dough has been in the fridge , remove it and we are ready to bake the pie. Preheat oven at 350 F.
Take the pie dough which we just removed from the fridge and start rolling it out gently. Do not tear the dough as it is cold. Gently try to roll it. It is ok not to have a perfect rolled out dough. With the help of the rolling pin, wrap the rolled out dough and place over the pie dish. And, press it down a little bit if needed. Take a fork and poke holes into the pie dough so that it doesn’t rise while baking . If I was baking a big pie, I would have blind baked it first and then would have added my filling. It depends.
Once you are done rolling it, then fill the pie with blueberries and if you have remaining dough just press it down on the filling, as you can see in the picture above I didn’t cover my pie fully. One reason because I didn’t have enough dough to cover and another reason, I also wanted the blueberries to peek a little bit and barely cover them.
Bake it for about 30 minutes in a preheated oven at 350 F. Once, it all looks golden and delicious, and juice are bubbling, remove it form the oven and let it cool for about 10 minutes , if you can wait. Serve it warm with vanilla ice cream or creme fraiche .