Good morning and welcome to my kitchen where all my recipes are cooked by me and tried and tested on my family…Trust me they are the harshest of critics…Not only have I reduced the amount of meat I eat I am trying to introduce more meat-free dishes into my family’s diet…plus many of my readers and friends are either vegetarian or vegan and I respect other people’s views and observances of their chosen diet…
Also, I promised the lovely Trish who writes under the pen name of Alex Craigie that I would come up with some vegetable-based dishes for her…Hence I have decided that every other week there will be a vegetable-based dish all tried and tested in my kitchen…
Today’s meat-free recipe is Ricotta, Blackberry and Walnut Toast…
I eat very little bread but I do love homemade or good bread plus walnuts are one of my favourite nuts and I love fruit…this recipe started out as a Christmas recipe on my Christmas Vegetarian menu but has become a family favourite year-round…I will also be bringing out new Christmas menus this year…I hope you enjoy this breakfast toast, Trish as much as you enjoy the “Eggy Crumpets, ..
You could of course use any soft fruit that you like plus pecans or maybe almonds would be just as nice…or some shaved coconut flesh toasted would also be good if you used pineapple it would give it a tropical flair…
Ricotta, Blackberry and Walnut Toast.
• 2 tbsp of maple syrup
• 150 gm blackberries
• 4 slices of your favourite bread I used sourdough
• 100 gm soft ricotta
• 1 tbsp toasted walnuts
• A few mint leaves
Warm the maple syrup in a small pan and add the blackberries cook for 3-4 mins gently squashing a few blackberries with the back of your wooden spoon.
Toast the bread.
To serve spread some ricotta over the toast then spoon over the warm syrup and fruit, top with your toasted walnuts and a few mint leaves.
Thank you for joining me today as always I look forward to your comments x