AUGUST
 

Hello!

August is literally just around the corner. It has to be one of my favourite months for food, we see figs, damsons and elderberries making an appearance. Keep your eyes peeled for crab apples too, they’re only in season in August! This month, I’ve chosen to celebrate the king of berries (and my personal favourite)…the blackberry! Below, you’ll find the recipe for a blackberry and almond clafoutis, it’s super easy to make and looks impressive in the middle of your brunch table. There’s also a recipe for granola, your new favourite Summer breakfast. 

Enjoy this weekends heatwave! 

Emma x

Blackberry Clafoutis

Clafoutis is a French dessert traditionally made with cherries - somewhere between a baked custard and a pancake. This blackberry and almond version makes a great brunch dish to share between friends, dollop with mascarpone to offset the tartness of the blackberries. 
 

Ingredients:
300g blackberries
50g plain flour
25g ground almonds
90g caster sugar (plus an extra tablespoonful)
2 eggs
225ml whole milk
30g butter, melted (plus a little extra for greasing)
½ tsp almond extract 
Zest of ½ a lemon

Method:

  1. Preheat oven to 180°C. Butter a 23cm ovenproof dish or skillet, then add the tablespoon of caster sugar and shake so that the sugar covers all surfaces of the dish.

  2. Arrange the blackberries in the dish so they are on one single layer, covering the bottom of the dish.

  3. In a mixing bowl, sift the flour and add the ground almonds, sugar and a pinch of salt.

  4. Beat in the eggs, one at a time until combined. Then add the milk and whisk until smooth.

  5. Finally, add in the melted butter, almond extract and lemon zest. Whisk until all ingredients are combined.

  6. Pour the batter over the fruit and carefully place in the middle of the oven for 30 minutes. 

  7. It should have a slight wobble when it comes out of the oven. Leave to cool for 10 minutes before dusting with icing sugar and serving.
 

Download the printable version to stick on your fridge here!

 

Granola full of nuts and seeds…

When it comes to Summer breakfasts, yoghurt, fresh fruit and granola is amongst one of my favourites. I always find shop bought varieties far too sweet - so this nutty granola has just a touch of sweetness to it, making it perfect to eat with fruit, or even sprinkle on top of ice cream for a quick pudding. Find the recipe here!
 

Here are some of my favourite Instagrams from the last month. This beautiful rose kombucha from Xanthe Gladstone, you can find the recipe for it on her website. Kirsty Munro made this incredible looking cheesecake with blubbery compote, apricots and thyme. The most ideal looking lunch from Bre Graham.