Blueberry and Ginger Breakfast Parfait

Well here we are, 2017 and the healthy eating adverts are slapping us right in our chubby Christmas faces.  I'm no fan of faddy diets or even diets in general, but even I have to admit that by the time Janurary rolls around I'm ready for a bit of goodness on my plate.

I find one of the easiest places to squeeze in a little extra fruit is breakfast time.  These breakfast parfaits are the perfect way to scrounge up one of your five a day without even realising.  I like to make a big batch of the fruit compot and toasted oats and keep them aside so I can whip these up all week with little to no effort at all.

I've used blueberries and blackberries here but you can use whatever you have to hand, if you're using harder fruits like apples and pears make sure to cook them for a little longer.  And remember guys, frozen fruit is the friend of the forgetful shopper!

Blueberry and Ginger Breakfast Parfait

Ingredients:

• 200g blueberries
• 100g blackberries
• 1/2tsp ground ginger
• 1tsp fresh ginger, grated
• 2tbsp caster sugar
• 1tbsp water
• 100g rolled oats
• 1tsp ground ginger
• 400g greek yogurt

Cooking Directions:

1. For the compot put the blueberries, blackberries, ground and fresh ginger, sugar and water in a small saucepan and bring to a gentle boil. Turn the heat down and simmer for 10 minutes till thick and jammy. Pour into a bowl and cool completely. 
2. While waiting for the compot to cool toast your oats. Mix the oats and ground ginger together then pour into a dry frying pan. Toast over a medium heat for 3-4 minutes, tossing occasionally so they don't burn. Allow to cool.
3. Once everythings cool start making your parfait. Spoon a few tablespoons of the compot in the bottom of a small glass, top with 100g of the yogurt the sprinkle with oats. Keep any unused compot covered in the fridge for a few days and the oats in a sealed container.

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Apple & Blackberry Crumble

Tis the season for a crumble, fa lalalala la la lala.  Honestly, comfort food season is my absolute favorite.  The second I feel a chill in the air, boom I'm in the kitchen grating a mountain of cheese and stewing fruit.  For someone who lives to eat, there really is no better time of year. 

A few weeks ago I decided to take advantage of the tumbling blackberry bushes which align my walk to work and stock up on free berries.  I filled a bag, washed my little beauties of bugs and dirt before freezing them for future use.  They probably lasted around two days in the freezer before the urge to crumble them up took over.  I grabbed a few apples from the fruit bowl and away I went.

You can't really go wrong with a crumble, so simple yet so delicious. Especially when served with a creamy vanilla custard.  So, don your slippers, prepare a blanket covered space on the couch and get your crumble on.  Autumn won't know what hit it.

Apple & Blackberry Crumble

serves 4

Ingredients:

50g unsalted butter

50g light brown sugar

3 large eating apples, peeled and chopped into bite sized pieces

200g blackberries

1/2tsp cinnamon

For the crumble:

150g rolled oats

100g plain flour

1tsp cinnamon

100g butter, chilled and cut into small cubes

75g light brown sugar

Method:

Heat the oven to 170C and prepare a large ovenproof dish.

In a medium saucepan melt the butter and sugar together. Add the apples and cook for 10 minutes until the apples become tender.  Add the blackberries and cinnamon and cook for another 5 minutes.  Transfer to the ovenproof dish, ensuring the mixture covers the bottom.

While the apples are cooking, make your crumble.  Put the flour, cinnamon and oats in a large mixing bowl and mix together.  Add the cubed butter and lightly rub together, add the sugar and rub together again until combined.  Sprinkle over the apple and blackberry mixture and bake for 20 minutes until the crumble is golden and the filling is bubbling.  Serve with vanilla custard.

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