Lavender Yoghurt with Berries
This Lavender Yoghurt with Berries makes a light and refreshing dessert after a hearty Bastille Day barbie. It is slightly Bleu Blanc Rouge, with Wild Blackberries foraged in the woods and the first, beautifully ripe and absolutely delicious, garden strawberry; but it might as well be a Victoriadagen treat!!! Any way you like it, it is wonderful on a Long Weekend! Bon Quatorze Juillet and Glad Victoriadagen, friends!
Ingredients (serves 2):
1 1/4 cup plain Skyr or Greek Yogurt
1 1/2 teaspoon Lavender Sugar
about 20 small Wild Blackberries
1 ripe strawberry, rinsed
In a medium bowl, combine Skyr and Lavender Sugar. Whisk energetically until well-blended and Sugar is completely dissolved.
Spoon Lavender Skyr into two serving glasses or coupes. Top with Wild Blackberries. Halve strawberry, and place a halve in each coupe.
Serve Lavender Yoghurt with Berries immediately.
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Here, take this palmful of raspberries
as my gift. It isn’t much
but we’ve often said our needs
are simple, some quiet
time alone on the patio
in the cool morning, coffee,
a few words over the newspaper.
I’ve rinsed these berries
so you can tumble them
right into your cereal, one minute
on the vine, the next in your bowl,
my hand to your mouth.
— Albert Garcia, from “Offering,” in How to Love the World: Poems of Gratitude and Hope
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Blackberry French Toast
Whether you have it for breakfast or a late brunch in the garden, this Blackberry French Toast is worth going out foraging on a Sunday morning! And if you serve it with a scoop of Goat Milk Ice Cream or Vanilla Bean Ice Cream, it makes a brilliant dessert! Happy Sunday!
Ingredients (serves 1):
1 small egg
2 tablespoons semi-skimmed milk
1 teaspoon Homemade Vanilla Extract
1 tablespoon caster sugar
1 tablespoon unsalted butter
1 thick slice (about 50 grams/1.75 ounce) stale Sourdough Bread (or any other bread you like)
1/2 tablespoon unsalted butter
3 dozens Wild Blackberries
1 heaped teaspoon natural honey
Break the egg in a shallow plate. Add the milk and Vanilla Extract, and whisk thoroughly with a fork until-well blended. Then, whisk in caster sugar until dissolved. Set aside.
Melt butter in a small, nonstick skillet or frying pan over medium heat.
Soak Sourdough Bread slice into the egg mixture, on both sides until just softened.
Once the butter is just foaming, add soaked Bread slice to the skillet, and increase heat to medium-high. Cook, about 2 minutes on each side.
Serve French Toast onto a plate; keep warm.
In the skillet, melt butter.
Rinse Wild Blackberries thoroughly, and add -saving half a dozen- to the butter once it is foaming. Cook, 1 minute, shaking the pan to coat the Blackberries in butter and break them up. As they start reddening, drizzle with honey, and cook, a further minute or two.
Top French Toast with Wild Blackberry compote and fresh Blackberries.
Enjoy Blackberry French Toast immediately.
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