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29th October 2021

Ingredients

BLUEBERRY PIE

450g plain flour
1 tsp salt
150g margarine
10ml water
180g castor sugar
110g plain flour
½ tsp ground cinnamon
350g fresh blueberries
5g lemon juice
5g butter (diced)

CHANTILLY CREAM

250g whipping cream
50g icing sugar
10g vanilla essence
10g lemon verbena

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METHOD

Tepache is said to be Kombucha’s newest competition. Popular in Mexico, this pineapple and cinnamon-based beverage is the perfect sustainable option, with the pineapple skin and core being the star of the show…

BLUEBERRY PIE

  1. Mix together 450g plain flour, salt and margarine until it resembles a crumble mixture.
  2. Add water until combined.
  3. Mix together without overworking the dough.
  4. Rest the dough in the fridge for 30 minutes.
  5. Mix together 110g of plain flour and cinnamon and then fold in the blueberries, diced butter and lemon juice.
  6. Line a tart mould with the rested pastry dough and allow it to rest for a further 20 minutes.
  7. Pour in the blueberry mix and bake at 160˚ for 35-40 minutes.

CHANTILLY CREAM

  1. Take 50ml of the cream and the chopped lemon verbena leaves and warm gently to infuse the cream. Leave aside to cool.
  2. Whisk the remaining cream with the sugar and vanilla essence and then fold in the cooled infused cream.
  3. Enjoy a warm slice of blueberry pie with a scoop of the lemon verbena Chantilly cream!
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