Good morning. And wouldn’t it be just, if you woke to this gorgeous blueberry, buckwheat breakfast tart? The idea comes from Sarah Britton’s wonderful book My New Roots and is an absolute winner. Please find the recipe below, just after this week’s Friday List. Have a great weekend everyone. Sophiex
The Friday List
I really do love a good pun – and there are some doozies in this list of punniest tweets of 2015
These edible honeys would also make a pretty smart little present idea.
Rice milk pots with chocolate sauce from a new (to me) favourite.
Pickled strawberry preserves to serve with soft cheeses, chilled rose and thinly sliced cured meats. Nice.
Sour cherry popsicles? Yes. T’is the season.
Limoncello and fig tart with walnut and rosemary? Oh fo shiz. As soon as I get my hands on a local fig (which hopefully will be sometime in the next couple of weeks), I’ll be making this. Seriously – how good do these tarts look! Oh and still on figs – next I’ll do this fig jam and make caramelised figs after that (ps this is just the most beautiful post isn’t it!).
I’ll take some of that whipped vanilla butter. On everything. Thanks.
And also, this tumeric and yogurt spiced roast chicken please.
I’m trying to teach myself to use the video function on my camera (it’s really fun) and next year hope to be doing a few very simple little how-to’s on the blog. But they won’t be in the same stratosphere as these amazing films by Tiger in a Jar.
Is anyone else a bit excited that a new season of podcast Serial has just been released? Yay. I’ve been waiting and waiting for this. And so it seems, have the guys at Food 52 who are celebrating with this collection of cereal-based recipes to make and munch on while we listen. Post script – I just finished episode one of series two and it’s excellent.
Blueberry and buckwheat breakfast tart
Blueberries are in season right now – well, here at least. And if you can get your hands on some really good, fresh, locally grown ones, please consider making this beautiful, healthy tart. Otherwise, fresh strawberries, cherries, figs and/or stonefruit would all be amazing here too. Thank you Sarah Britton for inspiring this recipe via your book My New Roots. Of course, this would also be great as a dessert too. Serves 6.
For the crust
1/4 cup sunflower seeds, toasted
1/2 cup almonds, toasted
1 cup buckwheat flour
1/4 cup coconut oil, cold
3 tbsp maple syrup
For the filling
1 cup natural Greek-style yogurt
1/2 cup lemon curd
1 cup blueberries
Zest and juice of two lemons
1 tbsp maple syrup
Combine the seeds and almonds in a food processor and pulse until the mixture resembles coarse sand. Add the flour, a good pinch of salt, the coconut oil, maple syrup and a tablespoon of cold water and blend again until you have a rough dough. Tip this into a loose-bottomed tart tin and press evenly into the edges and up the sides. Let chill in the fridge for half an hour before pricking the base with a fork and baking in a moderate oven for 20 minutes or until golden. The tart shell will keep at this point (wrapped) for a couple of days.
Once completely cool, whisk together the yogurt and lemon curd and spread this across the tart base. Toss the blueberries with the lime juice, zest and maple syrup and arrange on top of the tart. Serve immediately with a nice little flat white and the Sunday papers.