Health knowledge made personal
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I had my first taste of blueberries today. We don't get blueberries around here - like ever, not because its winter. So, I'd bought a can of blueberries a couple of weeks back. Having heard about a friend gorging on wild berries in another part of the world, I just decided to bust open the can and have some. I was quite disappointed - the berries looked purple rather than blue, for one; and they were swimming in a sugar syrup and I just tasted sweetness rather than any real flavor from the berries. That's Rs 270 gone down the drain. I was so looking forward to making a spinach and blueberry salad later this week. So, the only sensible thing to do with these sugary babies is to make dessert and put the syrup to good use. My blueberry and bread pudding turned out quite nice. Would be so much better had I had some fresh berries. But then again, if I had fresh berries, I wouldn't dream of cooking them.   Blueberry and Bread Pudding Ingredients
Add a tablespoon of water to your egg replacer and mix well. Or as per instructions on your pack - basically, you want one whole egg.  To the soy milk, add the egg replacer mixture, along with the vanilla extract and two teaspoons of sugar. Heat this mixture on the stove for 5 minutes, stirring constantly. It will thicken up a bit and get a silky texture.  In another bowl, add the remaining two teaspoons of sugar along with 4-5 tablespoons of the blueberry syrup. Mix till the sugar is disolved.  Tear up your bread into chunks. Old bread works better than fresh ones...Alternately, you could also tear up some day old croissants. I usually get good ideas after I have already made the damn dish! ;-(  In a baking pan, pour your blueberry and sugar syrup mixture as your bottom layer. Then lay your bread pieces on top. Push the bread chunks down so they soak up most of the syrup.  Then layer the cup of blueberries on top of the bread.  Pour your milk and egg batter on top.  Sprinkle some more sugar on top and bake for 1 hour at 250 degree celcius or until brown on top. Let it cool for some time. I put mine in the refrigerator for a couple of hours - but I would imagine it would taste good hot or cold.    To serve, garnish with blueberries and drizzle some maple syrup on top. Sugar overload, but hey!     PS: Don't know if anyone noticed, but its because of foods like this that I have downgraded my raw-ness from 85% to 60% on my title bar. No point fooling myself.
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