Some More Summer Yummies!

Rhubarb & Blueberry Cobbler
Makes 4 servings

Ingredients:
3 sticks of rhubarb — approximately 200g (1 1/4 cup)
200g (1 1/4 cup) fresh blueberries
3 tablespoons of sugar

For the cobbler top:
100g (3/4 cup) plain flour
1 tsp baking powder
50g (1/3 cup) brown sugar
1/4 tsp salt
1 egg
100g (3/4 cup) Greek yoghurt
2 tablespoons of melted, then cooled butter (approx 25g solid weight)
Oats for topping — optional
Brown sugar for sprinkling
Method:
Preheat your oven to gas mark 6 / 200°C / 400°F

Wash and drain your fruit. Arrange your blueberries in a 12 cm wide,  shallow tart pan or pie dish. Sprinkle 1 tablespoon of the sugar over the blueberries. Chop your rhubarb into 2.5 cm pieces and arrange in a layer over the top of the blueberries. Sprinkle over the rest of sugar. Set aside whilst you make the topping.

Combine your flour, baking powder, sugar and salt in a large bowl and stir to mix. Make a well in the centre and add in your egg. Mix and then stir in your yoghurt. Mix well before adding in the 2 tablespoons of melted butter. You are aiming for the consistency of a very thick cake batter, not a dough. If it seems too dry or too wet, add more flour or a splash of milk, respectively.

Spoon heaped tablespoons of cobbler batter over your fruit. You want about 4-5 spoonfuls of batter in total. Leave some little gaps as the topping will expand, and you also want the fruit to bubble up nicely over the sides. Sprinkle with oats if you'd like and a little more brown sugar. Bake in the oven for 20-25 minutes until the topping is cooked through and the rhubarb is nicely tender.

Cobbler is lovely served topped with a big scoop of vanilla ice cream!

Courtesy of http://www.etsy.com/storque/how-to/uk-edition-rhubarb-and-blueberry-cobbler-9923/?ref=fp_article_title

Blueberry, I Love You!

I had a pretty hectic weekend (as much as can be hectic when you're 8 1/2 months pregnant and can't move a lot due to various niggles!). I really enjoyed it all, as we got to witness two great friends marry, had a girl-only shopping trip and a hair appointment (always nice)..BUT I overdid it.
Siiiiigh...
Sunday afternoon, I was exhausted beyond belief, in loads of pain (sciatica & SPD...fun!) and had that getting-a-cold-achey-body-sore-throat-swollen-glands thing. And all because I am run down, immunity has dropped, and body desperately trying to sort itself out. What to do? Superfoods!! (By the way, does it mean you're weird if your 4 year old daughter can list Superfoods...?Just wondering...)
I have had two spirulina tablets (magic from the sea!) an apple, kiwi and lime smoothie, and now have plans for...
Berry and Buttermilk Cake, Adapted from "Apples for Jam" by Tessa Kiros.
1.5 cups unbleached flour
1 cup whole wheat pastry flour
1 Tablespoon baking powder
freshly ground nutmeg - a few grinds
2 eggs
1 cup buttermilk
4 Tablespoons butter, melted
1/3 cup maple syrup
1 Tablespoon grated lemon zest
1 cup fresh berries
2 Tablespoons brown sugar (for topping)
Mix dry ingredients in a bowl. Whisk eggs until fluffy in another bowl, then add all wet ingredients. Mix dry and wet gently until combined. Spoon mixture into a 12x8x2 inch pan. Sprinkle blueberries on top. Bake for 25 minutes at 400 degrees. Cool in pan before cutting.
**This adaptation courtesy of the amazing Soulemama :)

Yummy yummerson...blueberries are by far my fave Superfood!! What do you do when you're feeling a bit under the weather? I'd love to hear your thoughts!