I was in the kitchen the other day and needed to get something from another room, but by the time I got there, I’d forgotten what it was I’d gone for. Unfortunately, that’s happening more and more as time goes by. They say we are what we eat, so I’ve been finding out what foods are best for helping in the memory department.

Fresh blueberries are one of the current crop of superfoods, and research in the US has shown that because of the antioxidants they contain, they can help improve memory and cognitive function.

Well, my cognitive function could certainly do with a boost – particularly when it comes to solving The Sunday Times of Malta ‘evil Sudoku’, something I have never yet managed to do. But as for blueberries, they have to be either fresh or frozen, as dried berries apparently do not have the same properties.

Avocados are supposed to be almost as good as blueberries in that they also have a significant amount of antioxidants.

Unfortunately, they also contain a lot of calories and won’t do much for your waistline, but the calories do at least come from monounsaturated oils, so I think the good outweighs the bad.

When I was little, my mother always used to say carrots helped you to see in the dark (which would be useful in a power cut), although that was probably just her way of getting me to eat them. But they are reputed to be good for improving memory, and the more you eat, the better your memory power, so lots of carrots will be going into my supermarket trolley, along with the avocados and blueberries. And as broccoli are a source of vitamin K, which is known to enhance brain power, that will go in the trolley too.

My mother was full of odd sayings, another of which was that onions were good for cooling the blood. I don’t know about that, but I did read somewhere that they help prevent mental fatigue, so to wake up my fatigued brain, I’ll be eating more of them.

Tomatoes, too, have those all-important antioxidants, which they say could help to protect against dementia. So, into the trolley will also go plenty of onions and tomatoes.

Then it’s off to the fish counter for some oily fish like salmon, tuna or sardines, as the omega-3 fatty acids and vitamins A and D they contain are good for healthy brain function.

So, if I eat all these foods, together with some nuts, pumpkin seeds and wholegrains, which the experts tell me should boost my energy levels and brain power, I should be able to remember exactly what it was I was going to get from that other room.

Talking of memory lapses, you may have noticed that in my recipe for strawberry and panna cotta jelly last time, two tablespoons of sugar were not accounted for. They should have gone into the cream. Not really a memory lapse, more a silly omission. Very sorry!

Blueberry frangipane tart

Unlike berries such as raspberries and cranberries, I don’t think blueberries have a lot of flavour, but when combined with an almond frangipane mixture, they make a very nice tart. There’s no need to defrost the berries – they are easier to handle when still frozen.

You can of course use fresh berries, but they tend to be very expensive.

Uncooked 23cm sweet shortcrust pastry case
90g plain flour
1 tsp baking powder
90g butter
90g caster sugar, plus 1 tbsp extra
2 eggs
Grated rind and juice of 1 small lemon
90g ground almonds
Almond essence
300g frozen blueberries
1 tbsp flaked almonds
Icing sugar for dusting

Preheat the oven to 190˚C and put the pastry case on to a baking sheet. Sift together the flour and baking powder. Cream the butter and 90g of sugar until light and fluffy, then beat in the eggs one at a time, adding a tablespoon of flour with each one. Stir in the lemon rind and juice, add the rest of the flour, the ground almonds and a few drops of almond essence and mix well.

Reserve about 50g of the blueberries, then roll the rest in the extra tablespoon of sugar and scatter them over the base of the pastry case. Spread the almond mixture evenly on top, sprinkle with the rest of the blueberries and lightly press them in, then scatter over the flaked almonds. Bake for about 35 to 40 minutes or until lightly browned and firm to the touch. If it starts to brown too quickly, lay a sheet of foil gently on top. Cool on a wire rack.

Dust with icing sugar and serve warm with some whipped cream.

Poached salmon with warm mayonnaise

According to the experts, salmon is a first-class brain food, with the added bonus that it’s quick and easy to cook.

(Serves 4)

4 pieces of salmon fillet, about 200g each
150ml dry white wine or water
6 parsley stalks
2 bay leaves
1 tsp black peppercorns
1 thick slice of onion
4 heaped tbsps mayonnaise
2 heaped tbsps crème fraîche
Juice of half a large lemon
1 tbsp snipped fresh dill
Salt and pepper

Run your fingers over the fish and pull out any bones with tweezers, then place the fillets in one layer in a large frying pan with a lid. Pour in the wine or water and add the parsley stalks, bay leaves, peppercorns and onion. Bring to the boil, then turn the heat down to its lowest point, cover the pan and poach gently until the fish is just cooked.

While the fish is cooking, mix together the mayonnaise and crème fraiche in a small pan. Stir in the lemon juice and warm gently, then add the dill and season to taste. If you think it’s too thick, stir in a tablespoon or two of milk.

Drain the salmon and serve it on warm plates, topped with a spoonful of the mayonnaise. Serve the rest of the mayonnaise separately, together with buttery new potatoes and some asparagus or baby marrows.

Broccoli and cauliflower florettes with lemon sauce

(Serves 6)

1 small cauliflower
1 head of broccoli
30g butter
1 tbsp cornflour
125ml vegetable stock
125ml milk
Salt and pepper
1 egg yolk
Grated rind and juice of half a lemon
2 tbsps cream
1 tbsp sliced almonds, toasted

Cut the cauliflower and broccoli into florettes about the same size. Drop them into a pan of lightly salted boiling water, cook until just tender, then drain well. Melt the butter in a small pan and stir in the cornflour. Cook for two minutes over low heat, then blend in the stock and milk and season with salt and pepper. Bring to the boil, lower the heat and simmer for two more minutes.

Whisk the egg yolk with the lemon rind and juice and two tablespoons of the hot sauce, then stir this mixture into the sauce together with the cream. Reheat without boiling and season to taste.

Pile the vegetables on to a warm serving dish, spoon over the sauce and sprinkle with the toasted almonds.

Carrot and raisin salad

This simple salad is a moveable feast in that you can add or subtract whatever you like.

It’s good with grills and barbecues, or add some feta or mozzarella to make it a healthy meal on its own – and like my mother always said, you’ll be seeing in the dark in no time!

(Serves 4 to 6)

4 tbsps olive oil
1 tbsp sherry or red wine vinegar
1 tsp Dijon mustard
2 tbsps honey
Salt and ground black pepper
300g coarsely grated carrots
1 celery stick, diced
4 spring onions, sliced
100g golden raisins
2 tbsps chopped mint
A few iceberg lettuce leaves and tomato slices

First make the dressing by putting the olive oil, vinegar, mustard and honey into a screw-topped jar. Season with salt and pepper, put the lid on and give it a good shake.

Toss together the carrots, celery, spring onions and raisins, stir in the mint and pour on the dressing. Cover with cling film and refrigerate until ready to serve.

Arrange the lettuce leaves and tomato slices on a shallow serving dish or six individual plates and spoon the salad on to the lettuce. Sprinkle with a grind or two of pepper and serve.

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