Sunday, July 20, 2008


Baking is a very precise art, and bakers shouldn't be rushed. Unlike when you invite someone over for lunch on a whim and are stuck for desert with only blueberries and the stuff in the pantry.

5 minute fridge-pantry blueberry cobbler:

1.5 inches of blueberries in a baking form
1 tablespoon cornstarch
some sugar

top with
1 glug of self raising flour with a bit of baking powder.
1/3 of the flour in brown sugar
1 handful roasted salted almonds (takes care of the 'pinch of salt' in the recipe)
1 egg
milk to thin
3 pieces of butter
all processed in a mini-food processor to "crumbly"

Bake in toaster oven at 425 until done. Server with whipped cream--or if you are out of it like I was, yogurt with agave syrup.

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