blogbyhami

[blogbyhami]

Tarte tatin with rosemary

Stephen Harris, food writer for the London Telegraph, and owner and chef at The Sportsman, an award winning pub-turned-restaurant in Kent, wrote a wonderful article about the origins of tarte Tatin. In the article he says that. “the first time I came across this dish it was given its full name: tarte renversée des demoiselles Tatin. Stephanie and Caroline Tatin were sisters who owned the Hotel Tatin in Lamotte-Beuvron, about 100 miles west of Paris, at the turn of the 20th century. The story goes that one day Stephanie was making an apple tart and forgot to add the pastry. Not wanting to waste the apples she popped some pastry on top and cooked the tart anyway. When it came out of the oven, she turned it upside down – and the tarte Tatin was born.”

[blogbyhami]

Banana bread with peaches and thick yoghurt

It’s the last day of my holiday today and I wanted to make something especially nice for my breakfast. Summer’s bounty has been particularly rich and beautiful this year. Stunning mangoes, peaches, nectarines, apricots, cherries and blueberries are available in abundance and typify the flavours of summer in my part of the world. This recipe is really about the thick vanilla spiced yoghurt that sits perfectly on top of toasted banana bread or fruit loaf or brioche and under the fresh nectarines and blueberries drizzled with maple and vanilla syrup. The possibilities of foods that would benefit from a dollop of this lusciously thick, creamy, slightly sweet and tangy yoghurt are endless. But here is how I did it this morning