Breakfast of champions

SUMMER FRUIT SAMOSAS

by Anya Kassoff

Florida-based freelance food writer, stylist and photographer Anya Kassoff has a blog packed with healthy recipes. Her book, The Vibrant Table, will be out in June 2014. Golubkakitchen.com

MAKES 12

INGREDIENTS

2 cups meat of young coconuts

1/4 cup fresh coconut water

1 tbsp fresh or frozen berries (optional)

2 cups mixed fruit such as cherries, strawberries, raspberries, blueberries, blackberries, currants, peaches, nectarines, plums – pitted and sliced

4 tbsp coconut sugar

1 tbsp orange juice

Zest of 1 orange

Seeds of 1 vanilla bean

METHOD

Coconut wrappers: Blend coconut meat, berries and coconut water in a high-speed blender, adding 1 tbsp water at a time. Thicker, more mature meat requires more water. Ensure mixture is not too runny or too thick. Spread mixture evenly onto Teflex-lined dehydrator trays. Dehydrate at 46ºCfor 2–4 hours, until coconut sheets are ready to be separated from Teflex. Flip sheet over and peel away Teflex. Dry for another 30 minutes.

Fruit filling: Combine mixed fruit, coconut sugar, orange zest, orange juice and vanilla bean seeds in bowl. Dehydrate at 46ºC for 2–3 hours, mixing occasionally. Transfer coconut sheet onto dry cutting board. Cut sheet down the middle and crosswise to receive eight even rectangles. Place 1 tbsp fruit filling on one end of rectangle. Fold one corner over filling diagonally to make triangles. Serve with Greek or oat yoghurt.

BAKED APPLES WITH HAZELNUTS, MAPLE CREAM AND CRÈME FRAICHE
by Erin Scott

A home cook, writer and photographer, Erin Scott lives in California. She’s working on her first cookbook, Yummy Supper:100 Fresh, Luscious, and Honest Recipes from a (Gluten-Free) Omnivore, out in August 2014. Yummysupper.blogspot.com

MAKES 6

INGREDIENTS

6 apples

1/2 cup crushed toasted hazelnuts (or walnuts)

3 tbsp maple syrup

1/4 tsp cinnamon

Pinch of nutmeg

Zest of 2 small lemons

2 tbsp unsalted butter, sliced into 6 pats

Maldon flaky sea salt

Maple butter, crème fraiche, heavy cream

METHOD

Preheat oven to 375°F. Peel upper fifths of apples. Use paring knife to cut out cores and cut wider opening at top, tapering down to bottom. Place cored apples on baking dish or cookie sheet and stuff with crushed hazel nuts. In small bowl, combine maple syrup, cinnamon, nutmeg and lemon zest. Scoop mixture over each stuffed apple. Place a pat of butter on top of each apple and sprinkle with salt. Cook apples for 25–35 minutes. Scoop crème fraiche into pitcher. Using a fork, whisk in just enough heavy cream to give the crème fraiche pourable consistency. Serve apples warm with a pitcher of runny crème fraiche and a ramekin of maple butter.

BAKED POTATO WITH FRIED EGG AND BACON

by Lara Ferroni

Oregon-based food writer, stylist and photographer Lara Ferroni loves shooting homestyle pictures. She’s written and contributed to several books – her latest is called Put an Egg On It.Laraferroni.com 

MAKES 1

INGREDIENTS

1 potato

1 egg

1/2 strip bacon

Stalk of 1 spring onion, chopped

Flaked sea salt

1 dollop yoghurt (or sour cream)

Olive oil

METHOD

Preheat oven to 218°C. Prick potato all over with fork and place in microwave on high for 3 minutes. Flip and microwave for another 2 minutes. Transfer to oven for about5 minutes until skin is crisp. Fry bacon and chop into small pieces. Fry egg in olive oil. Gently roll potato around till insides are mush. Slice end to end without cutting all the way through. Use knife to fluff insides and add yoghurt. Top with egg, sprinkle bacon, green onion and salt.

QUARKKEULCHEN WITH BLUEBERRY COMPOTE

by Meeta Khurana-Wolff

Mumbai-born food writer, photographer and stylist Meeta Khurana-Wolff now lives in Germany. In 2009, her blog was selected as one of the World’s 50 Best Food Blogs by Times Online UK. Whatsforlunchhoney.net

MAKES 4

INGREDIENTS

500 g blueberries (with juice)

2 tbsp icing sugar

1 cinnamon stick

1 tbsp cornstarch

120 g potatoes, boiled and peeled

2 eggs, separated

80 g sugar

150 g quark (cottage cheese)

50 g all-purpose flour

100 g dried cranberries

4 tbsp butter

Zest of 1 lemon

Pinch of salt

METHOD

Place sieve over saucepan, pour blueberries and reserve juice. Add cinnamon stick and icing sugar to juice and simmer for five minutes. Dissolve cornstarch in 1 tbsp water and pour into juice. Simmer until sauce begins to thicken, add blueberries and allow to warm through. Steep and keep warm; make sure the compote doesn’t cook. Mash potatoes finely and mix quark, sugar, egg yolks, flour, cranberries and lemon zest in bowl to form silky smooth batter. In a separate bowl, whisk egg whites with a pinch of salt until stiff. Using a spatula, gently fold egg whites into quark batter. Leave in the fridge for 20 minutes. Melt butter in pan, drop 1 tbsp batter and gently flatten. Fry quark keulchen on each side until golden. Serve with warm blueberry compote.