Elevating the Everyday Elegance
Life is a whirlwind of responsibilities, routines, and the constant buzz of everyday life. Amidst
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I’ll put this simply: when you keep doing the SAME things, the result will always be the SAME. So until you make new CHOICES, you will continue on the path you are on.
Are you really where you want to be in your life? Do you live each day with heightened JOY? Ladies, JOY is our birthright. But it is up to us to make it happen.
By now, you would have read about my LOVE for HAPPY HOUR. Getting together with the girls and letting laughter and love fill me with LIFE. It is in moments like these where JOY presents itself, and it begins to define new choices you make.
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Remember when you were a child, how much you loved pouring tea for your often phantom guests, pretending to laugh because that is what your Mum did when she had ladies over? Let your inner child help you choose how you will meet with your ladies next. It could be for morning or afternoon tea, where you relive your years of friendship with no limit to your fun.
Now go out and LIVE your LIFE to the fullest!
And yes, we got you covered. The 7-Minute Blueberry Breakfast Muffins by Lovoni Walker @freshhunger are delicious. Tried and tested them, and I highly recommend them. As well as their deliciousness, they look fantastic. A crowd-pleaser indeed!
RECIPE
With a few minutes of prep and a handful of ingredients, these pastries come together in about 30 minutes. I love them for breakfast with a coffee but serve them for dessert, too, with cream or ice cream. This recipe can easily be doubled
Ingredients
- 1 sheet store-bought puff pastry thawed according to package directions
- a little flour for dusting
- 125 grams cream cheese at room temperature
- 1/4 cup white sugar
- 1 cup blueberries fresh
- 2 tbsp cornflour (cornstarch)
- 2 tbsp lemon juice
- 1 large egg lightly beaten
- 2 tbsp coarse sugar (such as demerara)
Instructions
Method
- Preheat the oven to 200°C (400°F) Line a baking tray (sheet) with baking paper.
- Place pastry on a lightly floured board or counter and roll until 30cm/12-inch square. Cut pastry into 4 equal squares and place on the baking tray in a single layer.
- Spread cream cheese on the pastry, leaving a 2.5cm (1-inch) border around the edge. Sprinkle the cheese with 2 tablespoons of white sugar.
- Combine the blueberries, cornflour, lemon juice and the remaining sugar in a small mixing bowl. Divide among each piece of pastry, leaving a 2.5cm (1-inch) border.
- Brush the pastry border with a little egg. Cut diagonal slits in each corner so the pastry can fold up easily.
- Fold the pastry up covering a little of the berries. Brush the pastry edge with egg. Sprinkle the pastry with coarse sugar. Bake for 25 minutes or until the sides are puffed and golden. Serve warm. Makes 4.
- Frozen berries can be used but they will produce more juice than the fresh berries so increase the cornflour by a teaspoon or so. I prefer to use fresh berries as they hold their shape and bleed is minimal.
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