Today is the second of January. It’s also the day that I’ve used to set some intentions for 2017 – this beautiful, big new year we have ahead of us. Rather than set resolutions (as i’m terrible at keeping them), I chose a word for the year and set some small goals that resonate with the theme. I feel good about it and might expand a little later in the year but for now I just want to start, especially as, after reflection, 2016 can be crowned the year of procrastination.
Saturday mornings are never better than when you get to the market and everything you need is there. You have a list, you get all the things on the list (plus breakfast) and then you head home to whip up what you bought into something great for the afternoon. This Saturday was one of those days and there were figs!! The somewhat elusive fruit has only a very short season and every year I vow to get involved. So far however figs and me and have never become good friends. This has all changed now though.
Fig week could even become 2 weeks with the amount of recipes they’re good for. Don’t be surprised if they make a guest appearance at some point – maybe during beetroot week?
This cake – adapted slightly from Jordon Rondel’s second book ‘The Caker – Wholesome Cakes, Cookies and Desserts’ – is a perfect introduction to fresh figs. It’s sweet, moist and you get big pieces of fresh fig dotted throughout; you get a real taste of them. The cake was great for afternoon tea and isn’t too heavy in this hot weather. The buckwheat flour gives an earthy taste but it isn’t overpowering which I love. Using honey and just a touch of muscovado for sweetness the cake isn’t overwhelmingly sugary either (breakfast anyone?). Overall it’s a great balance and one of those cakes you could make any day, not just for celebrations. Keep reading for the recipe 🙂
For some of us, the need for a chocolate based cereal disappears as we grow up and realise it may not be the most nutritious choice. For others, like me, this inherent desire never evaporates and the more chocolate options I have in the morning, the better. This granola satisfies all the cravings I have and even stops me going for actual chocolate in the afternoons where it’s a hand in the cookie jar situation. The original recipe is from My New Roots – i’ve just adjusted a little as I like more buckwheat than oats and I had almonds on hand.
Add the above granola to a sweetened plum compote and you have a bowl of heaven that can be finished with a dollop of yogurt (i’m thinking greek or coconut) or even just a couple of glugs of milk. Organic whole has been my choice most mornings this week but almond would be great too. The fibres in the plum thicken the milk to a syrupy consistency and make it feel oh so indulgent. Apart from that I don’t think I need to explain why the plums are there. Did you see them up there, bright red, telling you just how sweet they are? Take another look…
I’ve never been the biggest stone fruit fan that I can remember. Maybe they weren’t as abundant in the UK when I was young as they are here. Nowadays though I find myself doing a little skip towards the nectarines, craving fresh apricots and willing the plums on the tree to be ready. We have a sprawling plum tree at my rental that last year produced bowls and bowls of red flesh plums but this year I have had to resort to buying some as the haul didn’t seem as fruitful! These guys will no doubt be leaving soon as Autumn knocks on the door so i’m trying to use as many as I can and embrace them before they’re gone.
I think plums are best when they’re a little firm and just tart enough they make your lips pucker. These were perfect. I also get a lot of satisfaction from being able to pit stone fruit cleanly without ending up with fruit mush in my hands. Does anyone else get that? I think i’ve finally nailed it this summer which has been excellent. The honey in the recipe cracks through the sourness of the fruit and drizzled atop softly frozen cheese it is just, well try it to see but it I think the word divine should be used abundantly and loudly. I have a penchant for unfussy cheesecake, no baking, no gelatine, so this is pretty much as simple as it gets.
First post – So Excited!
I love food – making it, and eating it, looking at it – I hope you all (the 3 of you, tops, that are here) enjoy reading this as much as I enjoyed making it. Finally doing it and not just saying I’m going to!
The word love is going to be just all over this post, we’re talking about breakfast so that seems natural. Specifically we’re talking about a beautiful seed, nut and grain granola that is super customisable. We also have some Raglan Coconut Yogurt – it’s my favourite coconut yogurt; plus the star of the show, orange roasted rhubarb – I know, stop!