Ingredients
2 cup blueberries, fresh -or- blueberries, 3
3/4 cup sugar,granulated
1 tsp lemon rind, grated
1 1/4 cup flour, all purpose
1 1/2 tsp baking powder salt
1/4 cup shortening
1 egg, beaten
1 tsp vanilla
2/3 cup milk
1 whipped cream -or-
1 ice cream, opt
Directions
Pouding Renverse des Bleuets
Lemon-flavoured cake batter baked over fresh blueberries makes a
perfect dessert. When I was immersed in French language studies at
Jonqiere's Centre linguistique, Jeannine Renouf treated me to this
recipe and also to a version that she makes with wild raspberries. It
was a delectable kind of immersion.
Combine blueberries, 1/4 cup of the sugar and lemon rind in a
buttered 8 inch square baking pan.
In a bowl, combine flour, baking powder and salt. In another bowl,
cream shortening with remaining 1/2 cup sugar until fluffy. Beat in
egg and vanilla. Add dry ingredients alternately with milk, blending
well after each addition and finishing with dry ingredients.
Pour batter over fruit in pan and bake in a preheated 350F oven for
about 40 minutes, or until a tester inserted in centre comes out
clean. Let cool slightly; turn out onto serving plate. Cut in squares
and serve warm or at room temperature, with whipped or ice cream, if
desired. SERVES: 6-8
SOURCE: _A Taste of Quebec_ by Julian Armstrong posted by Anne
MacLellan
Servings: 1 servings
Pouding Renverse Des Bluets (Blueberry Upside Recipe brought to you by Recipe Ideas
Categories: Fruit
The History of Recipes
It is possible to trace the history of `recipes` far back into history, in fact as far into history as pharonic Egypt, and maybe even further. In practice though, these, early cookbooks were just basic hieroglyphic or cunieform instructions for food preparation.
As we move into The time of the romans 25BC a roman called Apicius compiled a number of documents which described recipes enjoyed by his fellow Romans. In his works, Apicius tells us how the roman meals were divided into starters, main meal and desserts, something that is very familiar to us today. He also recounts how the ancient cooks made use of a good variety of herbs, including many that are still in use today such as bay, fennel and asafoetida. Later, in the 15th century, people returning from the crusades brought us many new foods and spices from Arab countries, including coriander, parsley, basil and rosemary. The introduction of these new herbs and spices was responsible for an explosion in recipe books, some of which are now in private collections. Like it or not, the introduction of TV brings us celebrity chefs and the demand for the spin-off recipe books. And that neatly brings us to the present day and the internet revolution, allowing us all to search through massive numbers of recipes such as those found on the site you are now reading. |
We hope you enjoy this Pouding Renverse Des Bluets (Blueberry Upside recipe.
