Blue Mondays

I am not going to even begin to take credit for this. Lucy Young, protoge of the wonderful Mary Berry, is a great cook and recipe writer in her own right. Long established in the Aga community and beyond, she ensures all of her recipes cater to conventional ovens also; much to our benefit. This blueberry crumble cake is more of a blueberry-muffin-meets-shortbread than your standard cake. If you're anything like me, then you would think that is a good thing.

300g (10oz) self-raising flour

1 tsp baking powder (be sure to use just one measured tsp as if you use too much the cake will rise too much then cave in the center)

2 large eggs, beaten

Grated zest of 1 small lemon (if you are a thorough grater then you may only need half a lemon)

150g (5oz) unsalted butter, melted

200g (10oz) blueberries

For the crumble topping:

75g (3oz) self-raising flour

40g (1 1/2oz) unsalted butter, softened

75g (3oz) demerera sugar

25g (1oz) semolina (although this seems like very little, trust me it's worth adding)

You will need a deep, 20cm (8in) diameter spring form tin. Line the base with a disk of parchment and butter the sides well.

To make the cake, measure the flour, baking powder and caster sugar into a mixing bowl. Stir in the beaten eggs. Add the lemon zest and melted butter and beat again with a wooden spoon until combined. Although the recipe doesn't state it, I'm going to tell you: this is a very dry mix. It almost has the consistency of a very wet cookie or shortbread mixture so don't be alarmed if it doesn't resemble cake batter.

Spread two thirds of the mixture into the base of the tin (you may need to 'push' rather than 'spread') and scatter over the blueberries. Then spoon the rest of the mixture on top and try and leave a smooth, even surface. If there are the odd gaps, do not worry.

To make the crumble topping, mix together all the ingredients in a bowl and rub together with your fingertips to give a fine crumble mixture. Sprinkle this over the top of the cake (it will also serve to fill in any gaps that may be left showing the odd blueberry or two).

Bake in a preheated oven (160C /320 F for a fan oven) be sure not to have it too hot or the sides will go too crunchy and the center will stay gooey, too low and the whole cake will become rather hard. Bake for about 1 1/4 until golden brown and when the centre is tested with a skewer it comes out clean.

Remove from the tin and paper. Leave to cool slightly as the centre stays hot for some time, but try to serve warm. It is an amazing afternoon tea cake or post-lunch desert. I would serve it with pouring cream or cold vanilla custard.

Pecan-Crusted Goat Cheese Salad with Blueberries.

Let's take a moment to reflect on the wonder that is a blueberry. Shall we? I love blueberries and find they are as perfect in savory dishes as they are in traditional desserts. Beyond their amazing flavor, they also provide us with a good dose of antioxidants (which happen to be helpful in preventing a hang-over). What more could you want from a fruit? Serve up this salad as a starter for guests as it is sure to impress or have it as a light lunch. Either way, allow yourself that extra glass of champers.. you won't feel it tomorrow anyway.

SPICY PECAN CRUSTED GOAT CHEESE SALAD w/ BLUEBERRIES and A WARM BACON DRESSING
(serves 4 as starter/2 as a main)

INGREDIENTS:

for the nuts:

• 100g (about 4 oz) pecans
• 1 tbsp extra virgin olive oil
• 2tsp caster sugar
• sprinkle cayenne pepper

for the rest of the salad:

• one large handful or blueberries
  
• 1 small bag spinach leaves, washed
• 5 slices bacon (streaky)
  
• 2 tbsp balsamic vinegar
• 2 tbsp honey
• 1 tbsp dijon mustard
• 300g (about 10 oz) soft goat cheese, shaped into balls
  
• salt and pepper
  

DIRECTIONS:

• Pre-heat oven to 180C/350F
• Toss pecans in olive oil, caster sugar and cayenne
• line baking tray with wax paper, spread out nuts and bake for 10-15 min.
• take out and let cool.
• When nuts are cool, chop them up. You DON'T want them too small. just a quick chop is perfect. Put chopped nuts on a plate.
  
• Coat goat cheese with the chopped nuts (keep the extra nuts). Put in fridge.
• Fry bacon in pan. when done, take bacon out. crumble.
• Use bacon fat still in skillet to make dressing. add balsamic vinegar, honey, mustard, and salt and pepper.
  
• Assemble salad: first spinach, then blueberries, bacon bits, extra nuts, and then the dressing. Finally, add the goat cheese to the top.
  

PERFECTION.

x
Ailsa