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Recipe of the day: Blueberry Bundt cake and fillet with blueberry

Experience the sweetness of blueberries in a delightful Bundt cake and the savory complexity of a beef fillet dressed with a unique blueberry, basil, and anchovy dressing.

The blueberry Bundt cake offers a moist and flavourful dessert that combines the convenience of fresh juicy blueberries. Topped with a tangy lime and vanilla glaze, this cake is perfect for any occasion.

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Blueberry Bundt cake and fillet with blueberry

Ingredients

For blueberry Bundt cake

  • 500g vanilla flavoured bake mix.
  • 80g fresh blueberries
  • 300g icing sugar
  • 30ml full cream milk
  • 15ml lime juice
  • 5ml vanilla extract

Fillet with blueberry, basil, and anchovy dressing

  • 1kg dressed beef fillet
  • 1 tbsp black pepper
  • 1 tbsp salt
  • 1 tsp ground coriander
  • 1 tsp ground paprika
  • ½ tsp ground nutmeg
  • 15ml basil olive oil
  • 50ml basil olive oil
  • 15g anchovy fillets
  • 20g fresh sweet basil
  • 50g fresh blueberries
  • 15ml fresh lemon juice
  • 1 tsp salt
  • Pepper to taste

Method

For blueberry Bundt cake

  1. Oven temperature: 180 degrees Celsius
  2. Add 60g blueberries and fold into the batter.
  3. Spoon the mixture into a well-greased Bundt cake tin.
  4. Bake for 25-30 min or until a toothpick inserted into the centre comes out clean. Let cool and turn out onto a cooling rack.
  5. For the glaze: mix the icing sugar, milk, vanilla, and lime juice until fully incorporated.
  6. Add more milk if required. The glaze should be thick enough to hold its “drip” on the cake and runny enough to pour over your cake.
  7. Decorate with the rest of the blueberries.

For the fillet with blueberry, basil, and anchovy dressing

  1. Prepare the fillet in advance.
  2. Mix the ingredients for the rub and massage into the meat. Leave the fillet to rest in the fridge overnight or at least 3 hours.
  3. Finely chop the sweet basil and anchovy fillets.
  4. Roughly chop 25g of blueberries and mash them with your blade. Keep the rest whole
  5. Mix the other ingredients into the basil, anchovy, and blueberries, season to taste, and allow time for flavours to develop.
  6. Get a griddle pan with 15ml canola or sunflower oil smoking hot.
  7. Remove the fillet from the fridge and grill it for about 3 minutes on each of the four sides.
  8. Finish the last grill with a splash of basil olive oil before setting it aside to rest for 10 minutes before carving.
  9. Fillet is easy to braai and it can take a lot of heat.
  10. Use charcoal and hardwood in combination for the best flavour.
  11. Braai on medium-hot to hot coals for 3 min on each of the sides or until the flesh just starts to firm up.

*This recipe was sourced from Mynhardt Joubert with permission.

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Blueberry bundt cake and fillet with blueberry

Blueberry bundt cake and fillet with blueberry

  • Author: Mynhardt Joubert
  • Prep Time: 15 minutes
  • Cook Time: 25-30 minutes
  • Total Time: 0 hours

Ingredients

For blueberry bundt cake

    • 500 g Sasko Vanilla Flavoured Bake Mix.

    • 80 g Fresh Blueberries

    • 300 g icing sugar

    • 30 ml Full cream milk

    • 15 ml Lime juice

    • 5 ml vanilla extract

Fillet with blueberry, basil, and anchovy dressing

    • 1kg Dressed Beef Fillet

    • 1 tbsp black pepper

    • 1 tbsp salt

    • 1 tsp Ground Coriander

    • 1 tsp Ground Paprika

    • ½ tsp ground nutmeg

    • 15ml Willow Creek Basil Olive Oil

    • 50ml Willow Creek Basil Olive Oil

    • 15g anchovy fillets

    • 20g Fresh Sweet Basil

    • 50g Fresh Blueberries

    • 15ml Fresh lemon juice

    • 1 tsp salt

    • Pepper to taste

Instructions

For blueberry bundt cake

  1. Oven Temperature: 180 degrees Celsius
  2. Add 60g blueberries and fold into the batter.
  3. Spoon the mixture into a well-greased bundt cake tin and bake for 25-30 min at 180*, or until a toothpick inserted into the center comes out clean. Let cool and turn out onto a cooling rack.
  4. For the glaze, mix the icing sugar, milk, vanilla, and lime juice until fully incorporated.
  5. Add more milk if required – the glaze should be thick enough to hold its “drip” on the cake, but runny enough to pour over your cake
  6. Decorate with the rest of the blueberries.

For the fillet with blueberry, basil, and anchovy dressing

  1. Prepare the fillet in advance.
  2. Mix the ingredients for the rub and massage into the meat. Leave the fillet to rest in the fridge overnight or at least 3 hours.
  3. Finely chop the sweet basil and anchovy fillets.
  4. Roughly chop 25g of blueberries and mash them with your blade. Keep the rest whole
  5. Mix the other ingredients into the basil, anchovy, and blueberries, season to taste, and allow time for flavours to develop.
  6. Get a griddle pan with 15ml Canola or Sunflower oil smoking hot.
  7. Remove the fillet from the fridge and grill it for about 3 minutes on each of the four sides.
  8. Finish the last grill with a splash of Willow Creek Basil Olive oil before setting it aside to rest for 10 minutes before carving
  9. Fillet is easy to braai and it can take a lot of heat.
  10. Use charcoal and hardwood in combination for the best flavour. Braai on medium-hot to hot coals for 3min on each of the sides, or until the flesh just starts to firm up.

Notes

Serves 8

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