Sunday, January 30, 2011

Breakfast Granola

Who would have thought there was such history behind the names Granola and Muesli?

Initially I thought the name Granola just sounded better however as it turns out the Australian Sanitarium company trademarked the name Muesli as a contemporary invention! Granula was invented by Dr. James Caleb Jackson in 1894 at a prominent health spa, Mr Kellogg got on the band wagon and to avoid legal ramifications changed the name to Granola.


Meanwhile...
In 1900 Swiss physician Maximilian Bircher-Benner introduced it for patients in his hospital. He was also inspired by a similar dish his wife was served up in a hike in the Swiss Alps. Today most Muesli comes in a box and is full of fat and sugar to mention expensive. Making your own is so easy and you can add what ever you want!


Seriously get stuck in and give it ago, it also makes a lovely gift.





Breakfast Granola
You will need...
Approximately
4 cups jumbo oats
3 tablespoons of coconut
3 tablespoons of pumpkin seed
3 tablespoons linseed's
3 tablespoons sesame seeds
1/4 cup vegetable oil
1/4 cup syrup such as maple, golden, butterscotch
3 tablespoons dried fruit (optional) IMPORTANT - Add dried fruit after baking


All you do is mix everything together and put into a baking dish and bake at 200 degrees for about 15 mins. Keep checking and re-mixing but stop when you have the colour you like - I like it a bit burnt and crunchier.


It crisps up on cooling. Serve with yoghurt or steamed milk and stewed fruit.
You can change the grains and seeds as you please and you can also add brown sugar instead of syrup or even butter instead of oil.
Healthy or decadent - the choice is yours...

Lentils really are delicious!!!

I never thought I would be promoting lentils but this dish is really satisfying, tasty and moreish!




PS - the photo isnt with pumpkin seads!
WOW your co-workers with your healthy and delicious creation!



Lentil and white bean quick and healthy lunch
You will need...

1 can white beans - cannellini or butter
1 can brown lentils
1 onion
1 courgette
A few cloves of garlic
A splash of olive oil
A bunch of torn basil
A handful of pumpkin seeds


Pan fry in olive oil an onions, a few garlic cloves and a courgette until soft.
Add a tin of brown lentils - drained
Add a tin of cannellini or butter beans  - drained
Heat through until hot.
Mix through fresh basil and season with salt and pepper
Toss through a hand full of pumpkin or sesame seeds.


Eat whilst hot! This makes two generous portions so great for two healthy people of save the second portion for the following days lunch. Great healthy and cheap lunch to take to work!

Saturday, January 15, 2011

The last of the summer plums...

A quick trip to the next door neighbours garden to check out the summer fruit trees left me in a panic... The plums were nearly all gone. 

Either the birds were feasting or they were squashed under feet and attracting the fruit flies. I dashed home to get a bag and climbed the trees in search of the last of the summer plums. So, now I had done the gathering, what to do with them.My first attempt using them was a plum chutney. The taste was amazing however it turned out more of a sauce than something you could lop on to a crumbly Cheddar and cracker so idea #2 was to preserve the fruit.



Preserved/stewed plums
600mls water
1/2 cup sugar
Enough plums to fit into the pan with out piggy backing them!
A shallow pan with a lid (frying pan)  

Heat the water and sugar until the sugar has dissolved. 
Add the plums and put a lid on the pan.
Cook for about 5-10 mins 
The plums cook really quickly and any longer and the fruit will start to fall apart. 

If preserving, sterilize the jars, add the plums whilst hot, then the syrup and seal.

Keep any remaining syrup as it makes a refreshing drink, try these ideas...

Plum syrup and soda
Plum syrup, gin and tonic - lots of ice and a wedge of lime
Plum syrup topped up with sparkling water
Add a dash to your bubbly for a tart kick
Ice cubes for any fruity drinks


 

Monday, January 10, 2011

Easy and delicious cheesy muffins

I can't believe these delicious muffins taste so good and have NO butter in them! The make a great breakfast on the go or are quick and impressive for a coffee morning.


Cheesy Muffins
Makes 12 regular sized muffins
2 cups grated cheese
2 cups self raising flour
1 cup milk
1 teaspoon sugar
1/2 teaspoon salt
1 egg
A pinch of curry powder or cayenne pepper

Turn the oven on to fan 210 degrees  C
Mix flour, cheese sugar, salt and curry/cayenne into a bowl
Beat egg and add to the milk
Pour wet mixture into the dry and mix lightly with a fork.
TIP - MIX as little and lightly as possible and what ever you do, don't beat! 
Place into greased muffin trays
Bake for about 12 minutes or until golden
Eat with lots of butter or even JAM!
Delicious!!!


Sunday, January 9, 2011

Custard, Almond and Fresh Fruit Cake

Images from Nanas birthday picnic. The cake was her birthday cake...




Excess plums in the garden - make this delicious fresh fruit and custard cake...

Custard, Almond and fresh fruit cake
175g butter, softened 
¾ cup caster sugar
2 eggs
2 cups self raising flour, sifted
½ cup ground almonds
 ½ cup flaked almonds (optional)
1 cup milk
¾ cup thick vanilla custard (bought or made)
Fresh fruit such as blueberries, pitted cherries, stoned plums, nectarines or peaches
Custard and icing sugar, to serve

Preheat oven to 180 deg C or 160deg C fan bake.
Grease a large and deep cake tin.
(ideally the one that has the removable base) 
Line or butter base and sides 

Beat butter and sugar until light and fluffy.
Add eggs, 1 at a time, beating well after each addition.
Stir in flour, almond meal and milk.



Spread half the mixture into the cake tin.
Top with custard.
Arrange fresh fruit over custard.
Spoon remaining mixture over fruit.
Using a spatula, smooth top.
Sprinkle with flaked almonds. (Optional)

Bake for an hour  until the knife comes out clean. If the cake is still undercooked at one hour, give it 15 mins more. Remember when cooled it will solidify more. Don't over cook!

Serve with a sprinkle of icing sugar, custard or yoghurt..