#WakeUpToOrganic with Scottish Berries and Spiced Yoghurt

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On the morning of 15th June 2016 all over the UK, independent retailers will be hosting Wake Up To Organic events, dishing up mini breakfasts, blogger demos and visits from local producers and suppliers. I will be joining in with a delicious healthy breakfast of Scottish berries, pepped up with spice and drizzled with honeyed goat’s yoghurt, a perfect way to celebrate Scottish summer and kick start the day. It also doubles as a wonderful dessert if you have any leftovers!

Summer berries with pepper and green chilli topped with saffron and heather honey goat’s milk yoghurt

Preparation time: 15 minutes
Serves: 3 – 4 people

For the saffron yoghurt:
200g goat’s milk yoghurt
1 pinch saffron, infused in 1 tbsp hot water
1 tsp heather honey

For the berries:
1 small punnet brambles
1 small punnet raspberries
1 small punnet strawberries, hulled
1 tsp icing sugar
1 green chilli, chopped finely (deseeded if desired)
½ tsp black peppercorns, crushed
8-10 mint leaves, chopped finely
½ lemon

 

For the saffron yoghurt:

After the saffron is infused in hot water, add this to the yoghurt. Then honey and gently combine.

For the fruit:

Chop the hulled strawberries and mix the other berries in.  Sprinkle with a tiny with of icing sugar, add green chilli, crushed pepper, and chopped mint. Toss together with the juice of half a lemon and leave to allow juices to meld. Chill for 30 minutes, toss before serving with chilled saffron yoghurt.

WAKEUPLOGO

About Graeme

I want to tell the world of the natural larder and eclectic cuisine of Scotland

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