healthy brunch – My Whisk and I

400g strawberries, hulled and halved
45ml balsamic vinegar
45ml water
30ml lemon juice
2,5ml ground black pepper
60ml + 60ml icing sugar
500g greek yoghurt
grated zest of 1 lemon
60ml mint leaves, chopped

Preheat your oven to 200℃.
Add the strawberries to an ovenproof dish.
Drizzle the balsamic vinegar and lemon juice over and pour the water into the dish.
Now sprinkle over the black pepper, icing sugar and a pinch of salt.
Roast in the oven for 20 minutes, tossing after 10 minutes, until soft and bubbling.
Allow to cool to room temperature.
Pour the roasting liquid into a small bowl.
Add the yoghurt and lemon zest to a bowl and mix together.
Now drizzle about 45ml of the roasting liquid over the yoghurt and fold through to create a ripple.
Spoon the yoghurt on to a serving plate and spoon the strawberries on top.
Drizzle over some of the roasting juices and scatter over the mint leaves to serve.

Makes about 9 flapjacks

For the flapjacks:
62ml sugar
1 egg
125ml milk
15ml butter, melted
250ml flour
10ml baking powder
1ml salt

Add the sugar and egg to the bowl of a stand mixer fitted with the paddle attachment and beat together until creamy.
Add about half the milk and the melted butter and beat to incorporate.
Sift the flour, baking powder and salt and add it to the mixture with the engine running on low.
Gradually drizzle in the rest of the milk so that you are left with a smooth batter.
Place a frying pan on medium-high heat and add a dash of vegetable oil.
Drop spoonfuls of the batter in the pan and fry 1-2 minutes per side.

For the Berry Sauce:
350g frozen berries
62ml sugar
30ml lemon juice

Add the berries, sugar and lemon juice to a small saucepan and place it on a low heat.
Stir the mixture every now and then until the berries are defrosted and the sugar dissolved.
Take the saucepan from the heat and blitz the berry mixture with a stick blender until smooth.
Place the saucepan back onto the heat and bring to a simmer.
Turn the heat down to medium and cook the sauce for 4 minutes.
Decant the sauce into a jug and place in the refrigerator until needed.

Serve the warm flapjacks with the cold berry sauce.

Tag: healthy brunch

Roasted Strawberries

Flapjacks with Berry Sauce