tinytearoom

No Pastry Pear Tarts

April 5th

Written by: tinytearoom

Autumn is finally in the air. The temperature has dropped and the big fluffy blankets are carefully lugged from the top of the cupboards. Autumn is my favourite season. The trees change to beautiful colours and I am convinced that the setting sun is a deeper amber. I can virtually hear the southern hemisphere take a deep sigh and bring in the cool winds and soft rain. I spotted these gorgeous tiny pears in the fruit market and it reminded me of the promise I made earlier on in the year. It was to be more mindful about what I was eating and where it was coming from. It did not make any sense to buy garlic flown in from China when we were growing perfectly tasty ones here in Australia. It is wasteful to fly in cherries from all around the world for them to only arrive badly bruised and almost spoiled. Thank goodness the Australian government has made it mandatory for stores to indicate the country of origin for all fruit and vegetables. I am also watching where every dollar is spent. It made perfect sense to eat seasonally and therefore frugally. I am also an avid reader of Brydie’s delightful blog CityHippyFarmGirl. She is a great source of information and inspiration about eating responsibly. These wonderful No

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Dried Strawberries with Honey and Yogurt

March 30th

Written by: tinytearoom

Weekend breakfasts are my sanity saviours. During the week I am an engergizer battery constantly on the go and always in a rush. It is an absolute treat to sit peacefully by the window with a cup of tea and a bowl of something beautiful. I watch the sky change colours and listen to the birds sing their songs. I reflect on the week that has past and hope for the best in the next. It is extraordinary how a gorgeous breakfast can set the tone for the day. If only I had the discipline to organise myself every morning for breakfast, then perhaps everyday would be wonderful. Dried Strawberries with Honey and Yogurt Serves one ¼ cup traditional rolled oats ½ teaspoon ground cinnamon 1 cup plain greek yogurt 2 tablespoons honey ¼ cup dried strawberries or your favourite dried fruit Toast the rolled oats in a hot frying pan until they are golden. Sprinkle cinnamon over the oats. Set aside to cool. Place the greek yogurt in a bowl and sprinkle with the cooled oats. Add the dried strawberries and drizzle the honey over the top. Turn off the tv, radio, telephone, internet. Lock the door, open the window, pull up a seat and enjoy the morning. All images © tinytearoom.com

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Fig and Goat’s Cheese Tart

March 24th

Written by: tinytearoom

I have an insatiable appetite. A type of greed that compels me to ponder what to have for my next meal whilst in the midst of devouring one. My partner once considered my constant chatterings about food as a form of badgering. “Can we finish this meal before we think about the next one!” I’ve tried to keep it to myself, but like any obsession, I can’t help myself. Thank goodness he’s learnt to just go with it. He has now become somewhat of a food enthusiast and will often float along with me. I also have a perpetual hunger to try new things. Since my decision to blog, the appetition for it has grown even greater. I spotted these gorgeous, plump figs sitting in a basket at the farmers market and remarked that I had never eaten one of these before. It was never a fruit that was offered to me by my parents or friends but are peppered throughout my collection of food magazines and cookbooks. I thought it wouldn’t hurt to buy a few and see what I could come up with. They did not disappoint. Its glorious sweet floral perfume and luscious jammy texture reminded me of plump raisins. I adored them even more as these pretty pastry tarts. The goats cheese complimented the figs beautifully

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