Yogurt Fruit Tart with Pecan Crust

For those of you who love yogurt and fruit for breakfast, here’s a way to work pie into that duo and not call it dessert! Thanks to Food 52 for the awesome idea, recipe and photo!

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This recipe makes one 9-inch tart, for breakfast, lunch or dinner.

Ingredients

  • 1 1/2cups raw pecans
  • 1 to 2tablespoons honey
  • 2tablespoons unsalted butter, cold, cut into small chunks
  • 1cup (approximately) Greek goat yogurt (preferably full-fat) — goat mascarpone cheese would also be yummy
  • 1 – 2 Tbsp of maple syrup
  • 2pints or so fresh raspberries (or other berries, or sliced stone fruit)
  1. Heat oven to 400° F. Put the pecans in a food processor and pulse until you have a coarse, crumbly meal, but stop before it becomes nut butter!
  2. Transfer the pecans to a bowl and blend in the honey — I use my fingers — then rub the chunks of butter in with your fingers. Press this mixture into a 9-inch round tart pan (it should fill the bottom and come just a little way up the sides) and put the pan on top of a rimmed baking sheet to catch any oil that may leak out as it bakes.
  3. Bake in the oven for about 12 minutes, until browned and toasty. Remove from the oven and allow to cool completely. Then, mix the yogurt with 1 – 2 Tbsp of maple syrup and pour into the crust. Top with berries. You can serve immediately or keep the tart, covered, in the fridge for a few days, though the crust will become more fragile as it sits because it will absorb moisture from the yogurt. But it still tastes great!
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Gluten Free Roasted Cauliflower, Mushroom and Chèvre Quiche

Get it while it’s hot! Thanks to ClosetCooking for the recipe and photo!

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Ingredients

  • FOR THE QUINOA CRUST:
  • 1/2 cup quinoa, rinsed
  • 1 cup water
  • 1 egg
  • 1/4 cup parmigiano reggiano (parmesan), grated (optional)
  • FOR THE QUICHE:
  • 1/2 medium head cauliflower, cut into florets
  • 8 ounces mushrooms, quartered
  • 1 tablespoon oil
  • salt and pepper to taste
  • 5 eggs
  • 1/2 cup milk or heavy cream
  • 1/2 teaspoon thyme, chopped
  • 4 ounces goat cheese, crumbled
  • salt and pepper to taste

Directions

  • FOR THE QUINOA CRUST:
  • Bring the quinoa and water to a boil, reduce the heat, simmer, covered, until tender and most of the water has been absorbed, about 15 minutes, remove from heat and let sit covered for 5 minutes.
  • Mix the quinoa, egg and parmesan, press into the bottom of a pie plate and bake in a preheated 375F oven until lightly golden brown, about 10 minutes, before setting aside.
  • FOR THE QUICHE:
  • Toss the cauliflower and mushrooms in the oil, salt and pepper, place on a baking sheet in a single layer and roast in a preheated 400F oven until they start to caramelize, about 20-30 minutes, mixing half way through.
  • Mix the cauliflower, mushrooms, eggs, milk, thyme, goat cheese, salt and pepper, pour into crust and bake in a preheated 375F oven until golden brown and set in the center, about 30-35 minutes.

 

Option: Use a pastry crust or a brown rice crust in place of the quinoa crust.

Tip: A toothpick will come out cleanly when pushed into the center of the quiche when it is ready.

Note: It is best to let the quiche come down to room temperature before slicing as the goat cheese will be melted when warm making it more difficult to get nice clean slices.

Nutrition Facts: Calories 271, Fat 14g (Saturated 5g, Trans 0), Cholesterol 227mg, Sodium 187mg, Carbs 19g (Fiber 3g, Sugars 3g), Protein 16g

Cherry Tomato and Chèvre Quiche

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There is a time for quiche — for breakfast, lunch or dinner, and that time is NOW! In the depths of winter, what could be better? This recipe comes to us from South Africa, and they probably eat it in August (when they have winter!) You can probably find cherry tomatoes in the market, add any spices you like and fall in love with chèvre! Thanks to Simply Delicious Food for recipe and photo.
Serves: 6 small quiches
Ingredients
for the pastry
  • 250g flour
  • 125g cold butter, cubed
  • 1 egg yolk
  • 3-4 tablespoons ice water
  • 1 teaspoon salt
for the roasted tomatoes
  • 100g cherry tomatoes, on the vine
  • 3 tablespoons Balsamic vinegar
  • 1 tablespoon olive oil
  • pinch of salt
  • pinch of sugar
for the filling
  • 100g chèvre
  • 4 extra-large eggs
  • 200g Crème fraîche or sour cream
  • 1 teaspoon sea salt flakes
  • 1 teaspoon fresh white pepper
Instructions
  1. To make the pastry, combine the flour, butter and salt in the bowl of a food processor and pulse until the mixture resembles course breadcrumbs.
  2. Add the egg yolk and with the motor running, add the cold water, spoon by spoon until the mixture comes together in a ball.
  3. Tip out of the processor onto a floured surface and bring together into a disc.
  4. Wrap in clingfilm and place in the fridge to rest for 15 minutes.
  5. When the pastry has firmed up slightly, roll it out on a floured surface and cut into rounds which will fit your tart cases. Press into the tart cases and place in the fridge for 20 minutes.
  6. To make the roasted tomatoes, pre-heat the oven to 200°c. Place the tomatoes in a small baking tray and drizzle over the oil and Balsamic vinegar and season with the salt and sugar.
  7. Place in the oven and allow to roast for 30-45 minutes until the tomatoes are blistered but still keep their shape. Remove from the oven and turn the oven down to 180°c.
  8. To make the quiches, whisk together the eggs, Crème fraîche, salt and pepper.
  9. Remove the pastry from the fridge and place a few tomatoes into each pastry case.
  10. Pour over the egg mixture and dot the surface with some of the chèvre.
  11. Place in the oven and allow to bake for 10-12 minutes until the egg is just set but still a little jiggly in the middle.
  12. Remove from the oven and allow to cool to room temperature before serving.

Chèvre Blintz Souffle

File this under decadent. Tag it as delicious in every way, fit for a royal breakfast. It’s from our dear friends Chuck and Cindee, straight out of their recipes for their popular Bed and Breakfast Inn. What a treat!

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Ingredients

1/4 cup butter, softened

1/4 cup sugar

3 whole eggs

3/4 cup sour cream

1/4 cup orange juice

1/2 cup flour

1 teaspoon baking powder

4 ounces cream cheese or chevre

1 cup small-curd cottage cheese

1 whole egg

1 Tbsp sugar

1/2 tsp vanilla

Directions

Butter an 8×8 baking pan. Using whisk or hand-held beater, combine the first 7 ingredients. Pour half of the mixture into the prepared pan.

Blend the remaining ingredients separately and pour carefully over the batter in the pan. Smooth evenly with the spatula. Pour the remaining batter over the filling.

Bake at 350 degrees for about 50 min (check at 45) or until puffed and golden. Top with fruit sauce and powdered sugar, and if you like fresh peaches as much as we do, add some compote on the top!

Cheese scones with watercress and goat’s cheese recipe

What a great idea for the shoulder season (wishful thinking!) between winter and spring! Something savory and warm for the winter, and bright, crispy and tangy for spring! Scones made well are lovely, and chèvre + cress = pure deliciousness. This wonderful lunch/high tea idea and pic from Delicious Magazine out of the UK! I have converted the measurements for those who don’t weigh their ingredients.

Serving instructions

  1. Makes 8 |
  2. Takes 15 minutes to make, 10-12 minutes to cook |
Cheese scones with watercress and goat’s cheese

Ingredients

  1. 35g (1.5 ounces) chilled butter, cut into small dice, plus extra for greasing
  2. 225g (8 ounces, or 1 Cup) self-raising flour, plus extra for dusting
  3. 1½ tsp baking powder
  4. ½ tsp English mustard powder
  5. ¼ tsp cayenne pepper
  6. ½ tsp fine salt
  7. 150g (5 ounces) mature Cheddar (vegetarian Cheddar if required), coarsely grated
  8. 1 free-range medium egg
  9. 1 heaped tbsp soured cream
  10. 50-70ml (1/4 to 1/3 Cup) whole milk

For the filling

  1. 150g (5 ounces) soft, rindless goat’s cheese
  2. 75g (2.5 ounces) bunch of watercress, stalks trimmed

Method

  1. 1. Preheat the oven to 400°F/. Lightly grease a non-stick baking sheet with butter.
  2. 2. Sift the self-raising flour, baking powder, mustard powder, cayenne pepper, black pepper and salt into the bowl of a food processor. Add the diced butter and process into very fine crumbs. Tip the mixture into a large bowl and stir in 100g (3 ounces) of the grated Cheddar.
  3. 3. Break the egg into a measuring jug, add the soured cream and make up to 150ml with the milk. Beat together well.
  4. 4. Pour all but 2 tsp of the egg, soured cream and milk mixture into the dry ingredients, mix briefly with a round-bladed knife and bring together with your hands to make a soft dough, taking care not to over-mix it. Tip the mixture onto a lightly floured work surface and knead very lightly and very briefly until just smooth.
  5. 5. Lightly roll out the dough until it is 1.5cm (1/2″) thick. Dip a 7cm (2 1/2″) plain pastry cutter into some flour, and use to cut out 8 rounds, gently re-kneading the trimmings together and re-rolling as you go.
  6. 6. Place the scones spaced apart on the baking sheet, brush with the rest of the egg and milk mixture and sprinkle the tops with the remaining grated cheese. Bake the scones for 10-12 minutes until golden. Remove from the oven, slide onto a wire rack and leave to cool a little.
  7. 7. To serve, split the scones in half, then spread the bottom half generously with the goat’s cheese. Top with a generous amount of watercress, then the top half of the scone, and eat straight away.

Savory Carrot Cake with Chevre

A savory carrot cake? Oh, yes please! And with pepitas on top? Even better! There are some days when munching a piece of still-warm carrot cake for breakfast out on the deck as the day warms to summer temps really takes life to a whole new level. And then there’s the slightly-sweet chevre topping. Plus, the recipe is SUPER-easy — Dig in! And thank you to palate/palette/plate (a 2012 finalist in Saveur magazine’s top food blogs of the year) for the dreamy recipe and pix.

 

SAVORY CARROT CAKE WITH GOAT CHEESE
[Adapted from The Paris Baker, Rose Carrarini]

Ingredients

3 large eggs
1 Tbsp sugar
1/2 cup olive oil
1 cup grated carrots
1/3 cup chopped fresh cilantro
1 cup all-purpose or white whole-wheat flour, sifted
1 tsp tumeric powder
2 tsp ground coriander
A pinch cayenne pepper
1/2 tsp salt
1/2 tsp baking powder
Small 1/2 tsp baking soda
1/2 cup roasted pepitas (pumpkin seeds)
1/4 cup ground flax seed
_____________
4 oz goat cheese
honey
almond milk

Directions
1. Pre-heat oven to 350 degrees. In a large bowl combine eggs and sugar; beat with a whisk until well-blended. Slowly add the olive oil, slowly, whisking continuously.  Add the carrots and cilantro; stir to combine.

2. In another bowl sift 1 cup flour and add the rest of the dry ingredients (including the ground flax and pepitas). Whisk gently to combine.

3. Fold the dry ingredients into the wet carrot mixture until just combined (do not overmix). Pour batter into a bread pan and bake for about 50-55 minutes until toothpick comes out clean.

For the goat cheese spread: Combine fresh goat cheese with a drizzle of honey and about a tablespoon of almond milk to thin slightly. Stir to a smooth consistency and spread on slices of the warm bread.

Mother’s Day Brunch Frittata

The asparagus this year is just the stuff of legends. It is fork-tender, sweet, juicy and flavorful without being sharply acidic. So I am delighted to have found a new recipe for using it in a breakfast dish, and since I have about 3 dozen eggs that need a culinary home, this frittata is perfect (thanks, Saveur)! We’ll be having this at church on Sunday morning with a few dozen hungry friends. Happy Mother’s Day~

SERVES 10 – 12

Frittatas are typically made on the stove in a skillet, but preparing them in a bundt pan offers a convenient and beautiful alternative. Serve as part of a hearty lunch or Sunday brunch.

1 tsp. butter
2 cups grated white cheddar or goat Gouda
1 small bunch chives, coarsely chopped
Salt
20 spears asparagus, trimmed
12 eggs, lightly beaten
2 small yellow onions, peeled and chopped
2 small carrots, peeled, trimmed, and finely grated
1 cup self-rising flour
1 cup milk
1⁄4 tsp. freshly ground black pepper

1. Preheat oven to 375°. Grease a 12-cup bundt pan with butter; set aside. Mix 1/2 cup of the cheese and 1 tsp. of the chives together in a small bowl and set aside.

2. Bring a large pot of salted water to a boil over high heat and cook asparagus until tender, 3–4 minutes. Drain; cool under cold running water, then pat dry. Cut asparagus into 1/4″-thick pieces and transfer to a large bowl. Add eggs, onions, carrots, flour, milk, remaining 1 1/2 cups cheese, 1 tsp. salt, and pepper, and mix well. Pour batter into prepared pan and bake until firm, about 45 minutes. Allow frittata to cool in pan on a wire rack.

3. Preheat broiler. Invert frittata onto a sheet pan. Sprinkle top with cheese and chives, and broil until cheese just melts, 1–2 minutes. Transfer to serving plate.