Blueberry Breakfast Sauce

There’s a sale on blueberries, and I’m always making those blueberry pancake, probably because I love blueberry pancakes. Just take the blueberries and toss them in the batter, quick and easy. But there is another way of getting those powerful blue little antioxidants onto the old flapjack… let’s make us some blueberry sauce!

Here’s what you’ll need:

  • 4 cups of blueberries
  • 1 cup brown sugar
  • 2/3 cups of maple syrup
  • 2 tbsp corn starch

In a saucepan, combine sugar and cornstarch and then gradually stir in maple syrup. Add blueberries; bring to a boil over medium heat, stirring constantly. Boil for 1 minute, stirring occasionally. Remove from the heat and let it cool. At this point, you could sever this warm over some fresh pancakes, or waffles, or French toast. Transfer the sauce to a Mason jar and store in the fridge for whenever you want the great taste of blueberries and maple.

blueberries

Comfort Food – Pub Style

Whenever you go to a good pub, the menu always features one of my favorite comfort foods. That’s right; we’re talking about a Sheppard’s pie… cooked long and slow. Now, there are quick and easy recipes that will tell you how to make one of these in thirty minutes, or even quicker. But the whole point it seems to these winter comfort foods is to take the long, slow, warm, approach that not only heats the hearth, but warms our memories as well.

Here’s what you’ll need:

  • 1 lb lean lamb, minced
  • 1 large onion, chopped
  • 1 medium carrot, chopped
  • 1 stick celery, chopped
  • enough beef stock to cover
  • sea salt
  • black pepper
  • 3 to 4 tsp corn starch
  • 2 lbs Long Island potatoes
  • 4 oz butter
  • Salt and pepper

Add minced lamb into a casserole dish, add onion, carrot, celery, beef stock, corn starch, salt and pepper, to taste, and stir. Cook in a slow oven, 275°F for about 2 hours. Its important that the flavors meld together. You can do all this on stove top for about 20 minutes BUT the flavor is never the same. When complete, drain off gravy and put that on the side.

Boil and mash potatoes with milk, butter, salt and pepper, however don’t make it into a wet paste. It should be firm and almost chunky, think ‘rustic’, and for gosh sakes don’t use the mash potatoes in a box!

Add back enough gravy to the meat to make it moist. Gently add the mashed potato to the top and build up. Spread with a fork, finally making fork marks both up and down and across to form a basket like pattern.

Put oven temperature at 400°F, then bake until potato is crispy and golden on the peaks (about) 30 minutes. Serve with remaining gravy, and a pint of Guinness or two.