I recently went to france with Kimberly from the little plantation and her sister sumera, we stayed at my dads house in morlaix in Brittany. He converted an old barn into a house and it’s such a lovely place to stay I am quite lucky to be able to go there when ever I like, although it is for sale as I they want to move back to the uk. heres a link to the estate agent page if you want a nose
The trip started with a bit of drama as the other two others that where meant to be joining us missed their train because of the fire at Vauxhall station. I felt so sorry for them as we had been planning it for ages but I guess things happen for a reason.
On the first day we went for a walk to the local supermarket, it was so hot and my feet where hurting and Kimberly was worried the salad would wilt in the heat so we hitch hiked a lift home, that was a first for me lol. That afternoon Kimberly made the most amazing salad and we enjoyed a picnic in the garden eating it, which was really nice, that night Kimberly also cooked a really nice pesto pasta. (I feel quite spoilt) the next day we went with my dad into morlaix to visit the market. It was amazing to see all the produce, some local and some from further afield. The smells and colours where so inviting. I got some rhubarb at the market to add with the blueberries to make the buns. We then had lunch before going back to the house.
When we got home I was straight into the kitchen making the dough for the buns, as Kimberly is vegan I used coconut milk, and instead of butter I added some olive oil from heroina it was so good. To make the filling I used blueberries, rhubarb and some fresh mint and made a compote, I used coconut sugar and maple syrup as a sweetener.
After the buns where baked we enjoyed them sat in the garden with a cup of tea, before a big salad for dinner. Then we enjoyed a sunset stroll before bed. The last day we just relaxed before we had to travel home Kimberly and her sister sumera where getting the train and I was getting the ferry. (thankfully the crossing was smooth both ways as I get a bit sea sick).
the vegan twist buns with rhubarb blueberry and mint
the apron was sent from thread and whisk, this isn’t a great picture of it but trust me it is the most beautiful apron I have ever seen
For the dough
- 450g strong white flour
- 1 sachet of fast action yeast
- 2 tsp salt
- 5 tbsp coconut sugar
- 200ml coconut milk
- 100ml olive oil
In a mixer add the flour, salt, sugar and yeast and then pour in the coconut milk and oil and start mixing, if the mix is too dry add a tbsp. of water at a time until a manageable dough has formed, knead on high speed for 5 minutes, then cover and leave to double in size for about an hour or until it has doubled in size.
While it Is rising make the filling
- 200g blueberries
- 2 stalks of rhubarb
- 3 tbsp maple syrup
- 6 tbsp coconut sugar
- 3 mint leaf
- 2 tbsp water
Cut the rhubarb into small chunks and add in a pan with the rest of the ingredients. Stir over a medium heat until the fruit breaks down and the mixture is thick and syrupy. Let cool.
Once the dough has doubled in size, tip out onto a lightly floured work top and knock out the dough.
Roll out into a large rectangle and the cover half of it with the compote. Then fold in half. Then cut into strips, twist the strips and wrap around you fingers into a buns shape. Brush with coconut milk and sprinkle on some pearl sugar and leave to rise again for an hour.
Bake at 180c 350f for 25 to 30 minutes or until golden.
I also tried them with strawberries rhubarb and rosemary and they where yummy too.
some photos from when we went into morlaix to the market.
my dads front door below, I wish I could live there it is so peaceful.
the picnic we had in the garden for the link to the salad scroll down.
to get the recipe for the salad go here
the linen blanket is from the linen works I love the colour, it is a table cloth but we used it as a picnic blanket.
I was sent this amazing olive oil from heroina, it is a Spanish company, isn’t the bottle so pretty!!
Kimberly in her thread and whisk apron
I couldn’t resist a cow photo