This week’s recipe for the Tuesdays with Dorie group is meant to be Pistachio Berry Slims. It looks like a beautiful cookie, however when you have anaphylactic children it is just not going to be an option.
I debated whether I should try replacing the pistachio with coconut however last minute I decided to catch up on a recipe I had missed.
Dorie said these bars are inspired from a buttermilk pie she had at Husk restaurant. I have the Husk cookbook by Sean Brock, Heritage, and love leafing though it! So I knew right then that this recipe was going to be my substitute this week.
The recipe was really simple. A cornmeal biscuit crust that is baked golden, then topped with fresh blueberries and a vanilla flavoured buttermilk custard.
Seriously? What is there not to love about this?!
It is not too sweet, it almost feels like a light summery dessert. I served it with a dollop of cream however I really do not think it needs any. It is perfect the way it is.
The tanginess of the blueberries is wonderful!
I’m so glad that I had the opportunity to go back and make this recipe. It is something I will definitely make again and I think next time some sour morello cherries!
To see what the rest of the Tuesdays with Dorie group is making this week, please click here.
Along with Banana Bread, I went through a phase where I tried many Banana Pancakes of the healthy variety. These were my favourite. I make them often because they are gluten free and nut free. The ingredients are few and the recipe from the The Green Kitchen Cookbook is simple and can be found easily on the internet or you can see it below. I’m keeping this post simple because everything about this dish is quick and easy. Best of all they are delicious!
FLOUR FREE BANANA & COCONUT PANCAKES
adapted from THE GREEN KITCHEN Cookbook by David Frenkiel and Luise Vindahl
3 ripe bananas
6 eggs lightly beaten
50g or 1/2 cup desiccated coconut, plus extra for sprinkling
150g or 1 cup fresh blueberries
1/2 teaspoon ground cinnamon
2 teaspoon coconut oil for frying
maple syrup or yoghurt for topping
1. Mash the bananas with a fork.
2. Place in a medium sized bowl and whisk together with the eggs and coconut.
3. Add the blueberries and stir well.
4. Heat the coconut oil in a non stick frying pan over medium heat.
5. Add 2-3 tablespoons of batter for each pancake.
6. Use a spatula to carefully flip the pancakes when they have set and the bottom is golden (roughly 2 minutes).
7. Serve with extra blueberries, maple syrup, yogurt and an extra sprinkle of coconut.
This week’s Tuesdays with Dorie recipe was Blueberry Nectarine Pie.
It’s winter here in Australia, so there are no nectarines to be found.
I replaced them with strawberries.
What could go wrong…?
Now please indulge me for a second as I digress…
While buying the ingredients for the pie I saw this magazine sitting on the shelves as I sat in the grocery line waiting to pay. The look on Kristen Stewart’s face caught my attention.
I’ve come across that look many times in my career.
Reason and caution go out the window.
You are fully immersed in your drama and all your senses are alive!
Ideally people would be striving to achieving this mental state in a healthy way by identifying what is missing in their lives and setting goals that would satisfy these needs.
Unfortunately, through my work, I’ve come to understand achieving this in a healthy way is really hard work!
So the distractions of choice are usually affairs and drugs!
(Or in my case, food!)
So with this all going through my mind, I somehow decided that this pie would be so mind blowingly great I too would lose sense and reason!
Yes, in hindsight I can see it’s bonkers and what was I thinking!
But I wanted the pie to be that good!!!
My husband and kids enjoyed it.
I thought it looked good, but I really didn’t like it at all!
My husband thought I was crazy until I told him of my expectations.
After he stopped laughing, he assured me no pie was going to live up to those expectations and to try it with ice cream! We need someone sane in the family!