Blue is good for you, according to award winning nutritionist, Catherine Saxelby. In her latest book, Complete Food and Nutrition Companion, Ms Saxelby reminds us that blueberries are 'one of today's superfoods... bursting with nutrition and flavour, packed with antioxidants and very low in kilojoules'. I like hearing this, particularly given that my body has been craving blueberries lately, and as such I have a good supply of them in the fridge.
If you love blueberries too, please stay tuned as I plan to share a number of really lovely blueberry recipes with you in coming weeks and months, particularly in the peak of the season when they're in plentiful supply. My recipe here is adapted from one by Lorenza De'Medici in her book, A Passion for Fruit, one of the favourites on my shelves. Note, you will need some muslin and dariole moulds or ramekins.
FRESH RICOTTA WITH MINTED BLUEBERRY SAUCE
375g low fat ricotta*, well drained
scant 1/4 cup vanilla infused caster sugar
1 punnet blueberries
6-8 fresh mint leaves, plus sprigs to garnish
scant 1 tablespoon water
* To make ricotta at home, first see my recipe, it's simple and delicious! Combine the ricotta and half the caster sugar in a bowl and whisk until well blended. Line your moulds or ramekins with clean muslin and spoon the mixture into the moulds. Press down gently with the back of a soup spoon and fold the muslin over the top. Refrigerate the ricotta moulds until just before serving.
To make the sauce, combine the blueberries, mint leaves, remaining sugar and the water in a saucepan and cook over a very low heat for 8-10 minutes. The sauce should be syrupy, but the blueberries still holding their shape. Remove and discard the mint leaves.
To serve, turn out the ricotta moulds onto serving plates and carefully spoon the sauce around the base. Dependent on the size of your moulds, this quantity will serve 2-4 as a dessert.
My colleagues at Sydney Markets Limited have published some handy information about buying and storing blueberries, as well as a few recipes that you might like try. And make sure you visit the Australian Blueberry Growers Association website, which has particularly good information about blueberries and nutrition, blueberry trivia and how to grow blueberries.
The process in pictures... (click through)
Do blueberries feature regularly in your kitchen? What is your favourite way of enjoying them? Please feel free to share your recipes or links.
Hello, I'm Lizzy, the writer, cook and traveller behind
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Weights & measures
I use Australian standard measuring cups and spoons in my recipes. Viz: one tablespoon = 20mls; one cup = 250mls. For detailed conversions click here.