…This morning I felt like having some kind of simple breakfast made with blueberries and whatever ingredients I had in the fridge…
The thought of blueberry and lemon jam came to mind. I started with heating frozen blueberries on a saucepan, so I could taste how sour or sweet the berries were before adding in lemon juice. I attempted not to put salt and sugar in this jam recipe, simply because I expected this to be plain and healthy as much as possible. So that I could save room for sweets later in the day!
Seeing that the mixture of blueberries and lemon juice had released such a sharp flavour, I decided to add a tiny bit of orange blossom water, which has a distinctive floral scent, to soften the taste.
Then I toasted sourdough and took out ricotta cheese from the fridge. While thinking about plating, I needed some leaf garnishes… Herbs? What kind of herbs would go well with citrusy blueberry jam and mild ricotta cheese? Thyme it is!
Still, something was missing… Yellow might have been the colour that made the plate more joyful. (and Turmeric would ruin all the taste…) I wanted something solid and float on a soft ricotta.. and continued to search my fridge again, until I found a lemon to make lemon zest. As blueberry and lemon juice are already a wonderful pair, lemon zest seems to enhance the citrusy aroma of the dish. And oh, thyme have made it even more refreshing, clean, and pleasant.
I found it difficult to get bored of this…
// Ingredients (3 oz) //
1 cup blueberries // 1 tbsp lemon juice // 2-3 drops orange blossom water // ricotta cheese // thyme // lemon zest
// Instructions //
Heat blueberries in a saucepan until they are caramelized. Add fresh lemon juice and 2-3 drops of orange blossom water; mix until combined and thickened. Turn off the heat. Store in an airtight container; keep refrigerated. Serve on toasted sourdough with ricotta cheese and garnish with thyme and lemon zest.