Enjoying the most wonderful summer heat wave – much too nice to stay indoors and blog regularly…..or cook for that matter….
Usually my idea of a prefect weekends involves pancakes for breakfast, but with this weather I hardly want to stand over a hot stove, endlessly flipping pancakes. Thankfully this fabulously summery dish crossed my path: some fruits stewed with orange and then layered with honey sweetened yoghurt and roasted oats.
The magic in this dish is the contrast of flavours and textures: tart fruit topped with gently sweet smooth yoghurt and crunchy oats.
The original recipe involved a few more steps (and calories): some cream whipped stiff with golden sugar that is folded into the yoghurt and finally some cookies crumbled over the top of it all. But I kept it a little simpler – as this treat is all about enjoying the summer.
(a little altered from Albert Heijn ‘Jools Schotse Zondag‘)
250g mixed frozen summer fruits (blueberries, strawberries, raspberries etc)
1 twig of fresh rosemary
2-3 tbsp honey
1/2 an orange
optional: 1-2 tbsp butter
100g Greek Yoghurt 0% fat
- Place frozen fruit, rosemary and 1/2 tbsp of the honey in a little pan.
- Grate in the orange peel and stir in juice.
- Bring to the boil. After a few minutes, when the fruit is soft and has released some juice, use a slotted spoon to remove the fruit and allow it to cool.
- Discard the rosemary and allow the sauce to cook a little longer and thicken. Add to the fruit.
- In a separate pan melt the butter (if using) and add oats and 1 tbsp of honey. Cook stirring regularly until the oats have turned golden.
- Stir the remaining tbsp of honey into the yoghurt.
- Layer the glasses with fruit, yoghurt, oats (repeat layers). Finish with a little fruit and/or oats.
Tips & Variations
- Whip 50g cream with some golden sugar until stiff and fold into the yoghurt
- Add some crumbled cookies to the layers