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Recipe by: valdemar
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I've never even tasted a blueberry, but this looks like a good
introduction...
For the pastry, cut 125 g softened mono-unsaturated margarine into
250 g flour. Add up to 70 ml cold water, roll the dough into a ball
and leave in a cool place to rest for 15 minutes.
Butter and lightly flour a 25 cm tall tin with a removable base. Roll
out the pastry and line the tin. Mix 20 g flour with 100 g caster
sugar and spread it over the bottom of the pastry case. Fill the
case with 750 g blueberries and dot them with a total of 30 g of
margarine. Bake in a preheated 240C oven for 25 to 30 minutes.
Remove from oven, dust with 50 g icing sugar. Serve warm.
From "Raw Materials" by Meryl Constance, Sydney Morning Herald,
1/5/93.
Posted by Stephen Ceideberg; February 17 1993.
Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million
American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
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