Sunday, 27 June 2010
A sigh of relief
Speaking of cricket, a huge exhalation went up when the final ball was lofted over the outfield for four, and England won the series. It was touch and go at the end there, and two people and one cat held their breath as they prayed that it wouldn't be a truly dreadful day for English sport.
Because yes, unless you've managed to blissfully avoid World Cup mania, you're probably aware the England went out of the tournament today. I know it is controversial to admit, but I breathed a sigh of relief at this too. Frankly, now we can stop pretending to believe the hype that England are going to win (which they never were, let's face it), we can all sit down, relax, and enjoy the rest of the competition, whilst watching some teams who actually can play football.
Phew, mini-rant over. Sorry about that!
What I really wanted to tell you about was the sauce I made for our pancakes this morning. I didn't plan the pancakes, but the lack of bread and unwillingness to miss a single moment of any sport today meant that I needed to come up with a breakfast option fast. I used my go to recipe (which I've tweaked a bit over the last six months) and would have added blueberries to them, except I suddenly decided instead to whip up a sauce. I'm so glad I did! It would have produced a sigh of happiness, had it not been for us both stuffing stacks of pancakes and sauce in our mouths!
It's super simple, quick and uber tasty. It goes incredibly well with a subtly flavoured pancake, and a dollop of creme fraiche, so that the sauce is the star of the show. I'm sure it would be equally delicious on waffles, ice cream or French toast.
Blueboozy sauce - serves two for pancakes, liberally.
2 cups blueberries, fresh or frozen.
1 large glug of creme de cassis, or for a non-alcoholic version, a dark berry (or elderflower) cordial
1 tbsp water
3-4 tsp cornflour
Place the blueberries in a small saucepan with the water. Begin to heat gently until they release their juice. Then add the cassis or cordial. Continue to cook gently until the blueberries are bursting and there is a large amount of liquid in the saucepan. Add the cornflour a teaspoon at a time, through a sieve (to avoid lumps forming) mixing as you add. Wait for the mixture to thicken slightly in the heat. You can continue to add cornflour until the sauce reaches your desired texture. I had mine fairly thick so that it sat well on pancakes, but if I was using in on ice cream I'd leave it much thinner.
Pour over hot pancakes, toast or waffles, or scoops of vanilla ice cream. Enjoy!