My own blueberry shake
Ingredients
6-8 blueberries
cinnamon
150 gr. butter
1 1/2dl. sugar
2 dl. wheat flour
1 dl. oatmeal
1 msk. vanilla sugar
1 tsk. baking powder
Do this
Rinse and blueberries, and put in an ovenproof dish sprinkle with cinnamon. Melt the butter in a saucepan and mix into the dry ingredients.
Spread batter of bilberries. 200° ca. 25 minutes. Served with custard.
Recipe for blueberry shake, blueberry, which is a crumble blueberry. Simple and good blueberry pie. Serve with cold custard or ice cream. Ingredients for recipes involving the following yummy:
6 dl blueberry
2 tablespoons sugar or to taste
Pajdeg:
1 cup flour
1 cup whole wheat or oatmeal
2 teaspoon sugar
100 g butter or margarine
Cooking recipes
1. Preheat the oven to 225 grader. Grease an oven-proof form with butter or margarine. Rinse the blueberries and add blåbärna in form. Sprinkle with the sugar. Add flour, sugar and butter (margarine) a dish. Work together to form a grainy mass. Welding crumble of bilberries. Put the tin on the middle position in oven and bake the pie until it got light brown color, about 20 minutes.
Chop the butter, flour, sugar and egg yolk in a food processor or directly on the work surface. Work into a dough that is allowed to rest in the fridge for half an hour.
Press out the dough in aluminum form or in a form with removable edge (24cm diameter). Rinse the blueberries and divide them into quarters. blueberries in and put in the form. Vispa ihop crème fraiche, eggs, sugar and vanilla. Pour batter over blueberries.
Bake in bottom of oven for about 25 minutes. Serve with sour cream.
2 cup flour, 1 tablespoons sugar, 75 g butter, 1 egg yolk.
Filling: 3-4 dl blueberry, 2 dl cream, 2 eggs, 3/4 cup sugar, 1 teaspoon vanilla.
Preheat the oven to 200 grader.
Add sponge, relating to butter and sugar. Add the egg. Then stir in baking soda, then flour and finally the milk. Stir quickly into a smooth batter. Pour into a greased floured form.
Rinse the blueberries and the smaller pieces. Mix sugar and cinnamon and add the blueberries in the. Press the blueberries in the cake. If it becomes sugar and cinnamon over – sprinkle over cake.
Bake at 175-200 º C in the bottom of the oven, as 45 minutes.
A recipe for a classic Swedish blueberry shake. A recipe for a very tasty and juicy blueberry shake.
Clock Time: 1 hour
Muffins 1 sponge cake
You do:
Sponge:
100 g butter or margarine
2 cup sugar
1 eggs
2 teaspoon baking powder
4 cup flour
1 ½ cup milk
Filling:
2-3 dl blueberry
2 tablespoons sugar
½ tbsp cinnamon
Do this:
Mix the dry ingredients, distributing therein butter, add milk and eggs. Pour into greased bread pan, turn blueberries in sugar and cinnamon, put them on the batter. Grädda set out from ca 35 min in 160 grader. A very good cake that is moist.
Ingredients:
2 cup granulated sugar
4 cup flour
2 teaspoon baking powder
1 teaspoon vanilla
50 g butter or margarine
1 eggs
2 cup milk or cream
3-4 cup blueberries in cinnamon and sugar
A beautiful and simple French-blueberry shake recipe.
Ingredients:
3/4 kg (6 Medium) blueberries
1 cup almonds or hazelnuts
100 g butter or margarine, unsalted
1 1/4 cup sugar
2 eggs
Do this
1. Chop almonds.
2. Cream butter and sugar until smooth and fluffy.
3. Separate yolks and whites.
4. Mix butter, sugar, almonds and the yolks to a paste.
5. Beat the egg whites until stiff. Gently fold batter into äggviteskummet.
6. Grease an oven-proof form (as 25 cm i diameter).
7. Grate coarsely and blueberries with their skins left, directly into the mold.
8. Click over the batter and spread it out so it covers blåbärraspet.
9. Place the dish in 225 degrees in the center of the oven and bake the cake in 25 minutes.
10. Served with warm cream or custard
Tips:
Instead of blueberries you can take the pear or half blueberries and half pears.
Rinse and blueberries and those in 6-8 . Boil na in water, wine and powdered sugar into a fairly loose compote. Stir together the ingredients for the quilt so it becomes a smooth paste. Spread blueberry compote in a greased ovenproof dish and cover with almond batter. Bake the pie for 225 degrees around an oven 20 minutes. Serve warm with ice-cold custard.
Ingredients 4-5 port.:
# 4-5 dl blueberry
# 1 cups water
# 1 cup white wine or cooking wine
# 1/2-1 cup sugar (depending on blueberry acidity)
# Quilt:
# 100 g butter
# 1 cup granulated sugar
# 100 g scalded and ground almonds
# 1 eggs
Combine the ingredients for the dough and let rest for about 30 minutes.
Preheat oven to 200 ° C. Rinse, and blueberries in thick .
Press the dough into a greased oven-proof form (save some dough to use for garnish). Cover with blueberries mixed with sugar and cinnamon. Roll out the rest of the dough into thin lengths and put them in pretty patterns on top of blueberries.
Bake at the bottom of the furnace for about 35 minutes or until blueberries are soft. Sprinkle with icing sugar. Serve with custard.
Ingredients
Aliquots: 4
YOU:
4 1/2 cup flour
200 g butter
1 teaspoon vanilla
FILLING:
5 dl blueberry
2 tablespoon cinnamon
FOR SERVING:
icing sugar
custard
Cool blueberry shaking
Cooking time: Over 20 minutes
Difficulty: Mean
Melt shortening and let cool slightly. Beat eggs and sugar
porous. Add shortening and milk. Mix flour and baking powder
and stir it into the batter.
Pour half of the almonds in a large plastplåse (freezer bag)
along with the coconut flakes, cinnamon, sugar
Vanilla socket. Shake. Shake then on again, but with
blueberry inside.
Rinse blueberry. Shake so all sides of
na is powdered. Note that this is done just before
baking so that blueberries do not have time to moisten the.
Pour the batter onto plate and place berries in
mixture. Sprinkle over it all the last remnants of
almonds.
Then set the pan with the cake batter into the oven at 175 ° C
about 40 minutes. Allow the cake turns golden brown.
Serve with custard.
Ingredients
* 1 1/2 cup coconut flakes
* 200 gr margarine
* 4 Each egg
* 4 cup sugar
* 2 butter, dl
* 5 cup flour
* 3 teaspoon baking powder
* 1 cup chopped almonds (rough)
* 2 tbsp vanilla sugar
* 1tablespoon cinnamon
* 4 dl blueberry (usually needed around 6)
* The plate is also required margarine or butter bread crumbs
* (goes without saying that skipping the coconut flakes if you do not like it or can not tolerate)
Mix all the ingredients for the dough, preferably in blender, and put it in the fridge. Make filling: Melt butter and add the sugar as it dissolves. Remove from the heat. Grate the almond paste coarsely and add to the. Tear off the yellow of the lemons and stir into the. Stir until smooth. Stir in the eggs. Replace the pan on the plate and let the mixture simmer over low heat, stirring constantly until the mixture thickens slightly, it takes 15-20 minutes. Blanda ner rum. Take out the pie dough and press it out into a mold with removable edge, 22 cm i diameter. Spread the batter into the pie shell. and blueberries and snap na as a paddle wheel in the batter. Drizzle a little lemon juice over the blueberry bits. Do not use dusting sugar, for the burn. Press the pie dough along the edges. Bake in 200º for about 30 minutes. Serve with custard.
Pajdeg:
2 cup flour
80 g butter
1 egg yolk + home. some cold water
2 tablespoons granulated sugar
1 krm salt
grated zest of ½ lemon
Filling:
150 g butter
1 cup granulated sugar
300 g almond paste
3 eggs
rivet shall 1½ citron
4 tsp light rum (Curacao Orange is also possible)
1 krm salt
2-3 fixed, tangy flavor-rich blueberries + a squeeze
lemon juice dripping over
Smith goes well, Aromatherapy can also (shells can be left)
Custard:
2½ dl + 2½ cup whipping cream
1 tablespoons cornstarch
2 tablespoons granulated sugar
2 egg yolks
½ vanilla pod
½ tsp salt
the vanilla pod lengthways and place it in 2½ cups whipping cream in a small saucepan. Let it boil. Let it sit for fifteen minutes and pull. Scrape the grains of vanilla pod, stir them and throw rod. Mix the egg yolks, cornstarch, salt and sugar and stir well. Let the mixture simmer, whisking until thickened. Let it cool. Whip the remaining cream loose and stir it. Serve the cake.
Other:
10-12 bitar