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 🙂
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.
I love vegan ice-cream! This one has a touch of sugar in but I’m going to work on a version without refined sugar – this is mostly because I want to eat it for breakfast guilt free. Sugar is the only element I wouldn’t normally have in the morning so I’ll keep you guys updated on all ‘ice-cream for breakfast’ related endeavours!
Start planning your weekend now, you’re having toast for breakfast.
Not any Wednesday ‘peanut butter with a banana folded in because you’re late for the bus’ toast but real Sunday brunch toast, Totally worth sharing, but better curled up in bed, on your own, whilst rewarding yourself with some Netflix after making such a delicious, super wholesome breakfast!
The toasts are super simple, probably helped by the fact the bread is from The Midnight Baker. I’m a bit late on the wagon here and but have wanting to try her bread for ages! It’s been worth the wait, it’s so good and has kept me going all week! I went for the natural Freedom Loaf, it’s free from wheat, dairy, refined sugar, yeast and eggs. It is so filling too, two little slices are enough for a big snack or with toppings for lunch. In this case we went for four, because it’s ok to indulge sometimes, especially when you’re actually being really good!
First course, savoury, creamy organic avocado with a coriander salsa.
Second course, sweet, banana, almonds, Ceres Cacao Almond Crush and Noble Tonic 02 maple syrup (which I tried at Taste and fell in love with!).