Monday, June 8, 2015

BFMH: Year Two Round Up Breakfast

06/16/2014 - BFMH: Avocado Chipotle Eggs Benedict
06/23/2014 - BFMH: Egg in a Pepper
06/30/2014 - BFMH: Peas and Eggs: A Spanish Breakfast

07/07/2014 - BFMH: Eggy Tomatoes
07/14/2014 - BFMH: Breakfast for Dinner - Low Carb Carbonara (a la HTFASA)
07/21/2014 - BFMH: Honey Butter Chicken Biscuit
07/28/2014 - BFMH: Comic-Con Breakfast Sweet Quesadilla

08/04/2014 - BFMH: Chewy Chocolate Breakfast Cookies
08/11/2014 - BFMH: Croque Monsieur
08/18/2014 - BFMH: Balsamic Spinach Sandwich
08/25/2014 - BFMH: Onion Ring Eggs

09/02/2014 - BFMH (and Auntie): French Toast Roll Ups
09/08/2014 - BFMH (and Auntie): Truffled Eggs on Toast

09/15/2014 - BFMH (and Auntie): Chocolate Banana Bread
09/22/2014 - BFMH: Stuffed French Toast
09/29/2014 - BFMH: Breakfast Quesadilla

10/06/2014 - BFMH: Tomato and Corn Quiche
10/13/2014 - BFMH: Egg in a Baguette
10/20/2014 - BFMH: Breakfast Tostada
10/27/2014 - BFMH: Brunch Enchiladas

11/03/2014 - BFMH: Breakfast Taquitos
11/10/2014 - BFMH: Sweet Potato Waffles 
11/17/2014 - BFMH: Oatmeal Baked Apples
11/24/2014 - BFMH (and BROTHER): Bacon Cinnamon Rolls

12/01/2014 - BFMH (and BROTHER): Bacon Pancake Dippers
12/08/2014 - BFMH: Turkey Hash
12/15/2014 - BFMH: Cinnamon Toast
12/22/2014 - BFMH: Turkey Quiches
12/29/2014 - BFMH: Baked Egg Cups

01/05/2015 - BFMH: Overnite Oatmeal (Fail)
01/12/2015 - BFMH: Egg and Avocado Breakfast Pita Pizza
01/19/2015 - BFMH: Apple and Cheddar Frittata
01/26/2015 - BFMH: Quick Migas

02/02/2015 - BFMH: Quinoa Muffins
02/10/2015 - BFMH: Fruit Breakfast Quinoa
02/16/2015 - BFMH: Honey Yogurt Waffles
02/23/2015 - BFMH: Ham and Cheddar Rosti

03/02/2015 - BFMH: Sausage, Cheese, and Egg Cups
03/09/2015 - BFMH: Berries and Cream Cheese Monkey Bread
03/16/2015 - BFMH: Asparagus Gruyere Tart
03/23/2015 - BFMH: Tomato and Avo Egg
03/30/2015 - BFMH: Tuscan Baked Egg

04/06/2015 - BFMH: Quinoa Breakfast Scramble
04/13/2015 - BFMH: Quinoa Parfaits
04/24/2015 - BFMH: Italian Breakfast Eggs
04/27/2015 - BFMH: Portabella Eggs

05/04/2015 - BFMH: Breakfast Banana Split
05/11/2015 - BFMH: Scotch Eggs
05/18/2015 - BFMH: Egg Crust Pizza
05/27/2015 - BFMH: Scones

06/01/2015 - BFMH: Strata
06/08/2015 - BFMH: Yogurt Tartlets

Second Year Completed

Here is the Completed First Year


Yogurt Tartlets Recipe
If you have a hard time finding whole wheat pastry flour, feel free to substitute unbleached all-purpose flour. I made six little tarts, but I don't see why you couldn't make one large tart using a 9-inch tart pan. If any of you do this (the larger size), let me know, I just haven't had a chance to test it.
1 cup whole wheat pastry flour
1/3 cup rolled oats
scant 1/2 teaspoon fine-grain sea salt
1/3 cup + 1 tablespoon butter, coconut oil, or olive oil
2 tablespoons maple syrup
2 tablespoons natural cane sugar (optional)
1/4 teaspoon toasted sesame oil
1 cup plain Greek yogurt (I use low-fat here)
1/4 cup maple syrup
zest of one lemon
3 teaspoons fresh ginger juice*
2 large eggs, lightly beaten
crystalized ginger, dried fruit, or fresh fruit/berries for topping
special equipment: 6 small tart (4-inch) pans or I suspect one 9-inch tart pan would be just about right for a single tart.
Preheat oven to 350F degrees, rack in the middle. In a medium bowl combine the flour, oats, and salt. In a medium saucepan melt the butter over medium heat. Stir in the maple syrup and sugar. Now add the flour and oat mixture to the butter and stir well. Cook a couple minutes - just until you get a bit of a toasted smell. Stir in the sesame oil and remove from heat. Divide mixture into six equal portions, and as soon as it is cool enough, quickly press the mixture into (and up the sides) of each of the tart pans using your fingers and/or the base of a glass. Freeze until completely cooled - 5 or 10 minutes.
In the meantime, to make the filling, combine the yogurt, maple syrup, lemon zest and ginger juice in a medium mixing bowl. Taste. Add more ginger juice if you like. Now stir in the eggs until well incorporated.
Fill each tart shell with about 1/4 cup of filling (see photo), don't worry if you have a bit leftover. Bake for about 20 - 23 minutes. The filling should be set, and no longer jiggly. Remove the tarts and let cool for ten minutes. Now refrigerate for a couple hours, and serve topped with chopped crystallized ginger, fresh fruit, or dried fruit.
Makes six 4-inch tartlets.

*Fresh ginger juice: Grate peeled ginger with a micro-plane grater. Press and squeeze the grated ginger against a fine strainer extracting as much juice as possible.

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