Competition Time! Irish blueberries and cookery classes


Food writer, broadcaster and author Caroline Hennessy has been focused on food and writing since editing Ireland’s first food website for RTÉ in 2000. Chair of the Irish Food Writers’ Guild, she established the award-winning Bibliocook: All About Food in 2005, is the author of two books about beer and food and has a column in the Irish Examiner in which she writes about small food producers and the ways in which they develop and maintain a sustainable local food system.

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10 Responses

  1. Sarah says:

    Ooooh.. Is it the full recipe or just the title kind of thing?

  2. Caroline says:

    The full recipe, Sarah! Otherwise how will I use up the bags of frozen blueberries in my freezer?!

  3. This is a nice recipe for Blondies (Brownies made with white chocolate!) with Blueberries.

  4. Sarah says:

    Excellent 🙂 mmm blueberries – have a few punnets to use up myself!

  5. Jill Holtz says:

    Simple home made blueberry “syrup” for pancakes on Sunday:1 punnet blueberries4 tblsp caster sugar1 tblsp butterPut ingredients into a small pan, simmer gently for 15-20 minutes, the blueberries will start to disintegrate and the resulting syrup is delightful poured onto a stack of homemade pancakes!

  6. Caroline says:

    @Brownieville Girl thanks for the entry – and the link!@Sarah it could always turn into an excuse to just buy more…

    @Jill thanks for the entry – I’ll take them either by comment or email.

  7. Lottie says:

    I love Blueberries- they are my favourite fruit. Even the texture of the berry is delicious.My favourite Blueberry recipe is Blueberry & Banana French toast – I can’t remember who gave me this recipe but it’s a staple of an indulgent Sunday.Blueberry & Banana French Toast:Thickly butter 2 slices of medium cut white bread on both sides.Mash half a banana, then mix with blueberries and a little honey.Beat 2 eggs & 2 tablespoons of caster sugar together in a bowl, then dip the bread in, coating both sides (let the excess drip off).Put the fruit mix on one slice, then press down the other slice on top.Fry in a little butter in a medium hot pan on both sides, pushing down so the fruit goes into the bread.Once the bread is golden and slightly crisp, dust with icing sugar and serve with either a dollop of creme fraiche, cream or ice cream.

  8. TheGlutton says:

    Blueberry and Peach Crumble is my favorite. Haven’t made it for blog yet but must. Always handy to have blueberries in freezer to add to winter puds.Simply place a layer of fruit in the bottom of an oven proof dish and cover with a crumble made with 100g each of flour, butter, demerara sugar and 25g oats, rubbed together with hands – I like to make the crumble topping very crumbly but toasting in a layer on a sheet first for a little while then layering on top of the fruit and baking in the oven until the fruit is bubbling down the sides of the dish…yum.

  9. Caroline says:

    Thanks to Lottie and The Glutton for your recipes. Lots of others being emailed to me as well so it looks like I’ll have no problem using up my bags of frozen berries!

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