June 23, 2014

Bircher Muesli with Raw Cherry Compote

It’s always such a delight when summer fruits are back in season. They are like a rainbow of colours for us to choose from and are packed with sunshine and vitamins, waiting for us to bite in their juicy flesh. Fruits tend to be part of my diet at every meal of the day as well as in between, when I indulge into smoothies and juices of all sorts. In the last few weeks, I’ve had to get up very early to start my day and was therefore after a breakfast that would be already prepared for me to grab and eat before I set off. I wanted something fruity but also substantial enough to keep me going and I know that oats always fit the bill as they release their energy all throughout the morning. Bircher muesli/overnight oats is a recipe that was developed in the early 1900s by a Swiss physician called Maximilian Bircher-Brenner for his patients. It turned out to be the perfect summery kind of breakfast. I prepare it in the evening and in the morning top it up with fresh fruits as well as this yummy cherry compote that I came up with. The recipe below for the muesli is basic so feel free to add nuts, grated apple or seeds of your choice/replace the water by apple juice/add plant milk before serving, etc. - be creative!

Happy summer!

Bircher Muesli with Raw Cherry Compote – serves 4
•250g rolled oats
•2tbsp pumpkin seeds (optional)
•2tbsp sunflower seeds (optional)
•2tbsp dry goji berries or raisins
•1tsp ground cinnamon
•500ml water
•300g cherries
•Juice of ½ lime
•1tbsp coconut palm sugar
•Fresh fruits, to serve

1.Place the oats, seeds, goji berries/raisins and cinnamon in a bowl and mix. Add the water, cover with cling film and place in the fridge for a few hours or overnight.
2.To make the cherry compote, pit the cherries and place in a bowl with the lime juice and sugar and mix. Place in the fridge for a few hours or overnight, giving it a stir a couple of times.
3.When ready to eat, spoon a portion of muesli into a bowl and top up with cherry compote and fresh fruits such as apricots, peaches, etc.

Bircher Muesli et sa Compote Crue de Cerises – pour 4 personnes
•250g de flocons d’avoine
•2cs de graines de courges (optionnel)
•2cs de graines de tournesol (optionnel)
•2cs de baies de goji ou de raisins secs
•1cc de cannelle moulue
•500ml d’eau
•300g de cerises
•Jus d’1/2 citron vert
•1cs de sucre de noix de coco
•Fruits frais pour servir

1.Mettre les flocons d’avoine, les graines, les fruits secs et la cannelle dans un bol et mélanger. Ajouter l’eau, couvrir de papier film et mettre au réfrigérateur pour une nuit.
2.Pour préparer la compote de cerise, les dénoyauter et mettre dans un bol avec le jus de citron vert et le sucre et mélanger. Mettre au réfrigérateur pendant quelques heures ou une nuit et remuer de temps à autre.
3.Lorsque vous êtes prêt à manger, mettre une portion de muesli dans un bol, ajouter de la compote de cerises ainsi que des fruits frais (pêches, abricots, etc.) et déguster.

June 10, 2014

Green Toasty

My Gran gave us a waffle iron a while back, and when I found out that it doubled up as a sandwich toaster too, I had this sudden envy for a toasty. In the last few weeks, I started working on various projects and it’s been rather busy. In these kinds of times I like falling back on easy and super quick to prepare meals, but of course I still want them to be delicious. The idea of the toasted sandwich happened to be exactly what I wanted: it literally takes minutes to prepare and you’re on for a yummy lunch, that will make a change from the cold good old sandwich.

Below I’m giving you several options, just in case you don’t happen to have a sandwich toaster, so that you can still enjoy it too!

Green Toasty – makes 4
•8 slices of wholemeal or granary bread
•4tbsp pesto (I used this recipe)
•1 avocado, stoned, peeled and sliced
•2 handfuls baby spinach
•4 slices ewe cheese

1.Spread the pesto onto a slice of bread. Add the avocado slices, baby spinach and finally ewe cheese. Close the sandwich with another slice of bread. Repeat with the remaining of the ingredients.
2.Either place in a sandwich toaster if you have one, for about 3-4min or until toasted, or toast in a griddle pan for a couple of minutes on each side. Another alternative would consist in placing the sandwiches in the oven under the grill for a few minutes on each side until done. The toasties are done when the bread is golden and the cheese melted.

Croque Vert – pour 4 croques
•8 tranches de pain complet ou aux céréales
•4cs de pesto (j’ai utilisé cette recette)
•1 avocat, pelé, dénoyauté et tranché
•2 poignées de pousses d’épinards
•4 tranches de fromage de brebis

1.Etaler le pesto sur une tranche de pain. Ajouter, en couches, les tranches d’avocat, des pousses d’épinard et une tranche de fromage de brebis. Fermer le sandwich avec une autre tranche de pain. Répéter avec le reste des ingrédients.
2.Passer les sandwichs dans un appareil à croque-monsieur pendant 3-4min, si vous en avez un, ou dans un gril en fonte pendant quelques minutes de chaque côté. Une autre alternative serait de les passer sous le grill du four pendant quelques minutes de chaque côté. Les croques sont prêts lorsqu’ils sont dorés et que le fromage est fondu.