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Tag Archives: muesli

Blood Orange Breakfast Sorbet with Granola and Fresh Fruit

It’s blood orange season and I love finding opportunities to use this beautiful fruit with its gorgeous colour and fragrant flavour. I made blood orange friands recently – here is the link to the post.

This is a super easy breakfast recipe which could translate into dessert with ease!  The sorbet is made by blending frozen blood orange segments with yoghurt – instant frozen delight. Add some granola, store-bought or home made, and any fresh fruit you fancy and you have a zingy, taste-bud tantalizing breakfast to start your day.

Here’s the recipe or the assembly – it’s pretty easy!

Blood Orange Sorbet

Peel and segment a blood orange, place on a plate, cover with cling wrap or a ziplock bag and freeze for at least a few hours or overnight.

Put the frozen segments into a food processor or blender with a couple of tablespoons of full fat yoghurt. The exact quantity is up to you – start off with a couple of spoonfuls, you can always add more for a creamier texture. Blend well until you have a sorbet like consistency.  You should wack the sorbet back in the freezer if you are not serving absolutely immediately – it does melt fast!

Granola

If you want to make your own, here’s a recipe:

Ingredients

2 cups of rolled oats

1 cup of any combination of seeds – I used chia, linseed, sesame, poppy, pepitas

1/2 cup of any nuts you like – I used macadamias, cashews, walnuts, hazelnuts

1/3 cup honey, warmed to pouring consistency in a microwave

1/2 cup of any dried fruit – I used apricots, mango cheeks, cranberries, sour cherries

Method

Pre-heat the oven to 160 degrees C.  Line a large baking tin with baking paper. You need to be able to spread the mix out without too many piles.

Mix the oats, seeds and nuts together in a large bowl. Pour the warmed honey onto the mix and quickly stir it through. The mixture will be quite sticky, so stir fairly aggressively. Sometime I loosen the honey before microwaving with a little bit of water to make it more runny and easier to mix. Up to you.

Spoon the mixture onto the baking paper in the tin, spreading it out so that it covers the base of the tin and there aren’t any big lumps.

Bake in the oven for 10-15 minutes or until the mixture is golden brown and thoroughly toasted. You will need to turn the mixture over half way through cooking, so that the underneath mixture gets its time on top and gets toasted. The oven time is a bit of guess work – just keep checking and remove when the mix is golden and not burnt!

Let cool for 5 minutes then add the dried fruit, combining everything well. Don’t worry if there are some clumpy bits stuck together with honey – they are a bonus!

Breakfast Assembly

Put a big spoonful or two of granola on a plate and scatter on some fresh fruit  – more blood orange slices, and some strawberries and raspberries work well.  Lastly, add as much of the blood orange sorbet as you want to the plate, and you have a lovely breakfast to go.

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Summer Breakfast Trifles

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Here’s another easy, healthy and really delicious way to start the day off – breakfast trifles!

I love breakfast – I think it’s my favourite meal of the day. And I love cereals and grains, and I make batches of muesli and granola, switching the ingredients to suit the mood or the weather! Nuts and seeds feature strongly in the mix. It’s great to add in fresh fruit, whatever is in season.

So breakfast trifles are the logical extension of the muesli/granola idea. They’re easy to make as they need no preparation, and can be portable if you make them in jars instead of glasses.  I have been inspired by some recipes from Jamie Oliver in his Everday Superfood  and Superfood Family Classics, where he layers goodies in glasses for visually appealing and very tasty breakfasts.

So here are 3 ideas you can do really easily and quickly. They’re designed around the wonderful summer fruit in season in Sydney now – berries of all kinds, stone fruit, mango and figs. You don’t have to do any preparation, but as an alternative, you could lightly toast the nuts and seeds in a frying pan to bring out their flavour.

You can make and eat straight away, or keep in the fridge for a couple of days. They will soften up a bit, kind of like bircher muesli.

Here is a guide to putting these trifles together. Nothing too prescriptive, feel free to layer in any way you like.

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Ingredients

Fresh fruit – strawberries, raspberries, blackberries, blueberries, peaches, nectarines, apricots, figs, mango

Nuts – macadamias, hazelnuts, pecans, pistachios

Seeds – pumpkin, linseed, poppy, sesame, chia

Rolled oats

No fat yoghurt

Raw honey

Method

Layer sturdy glasses or glass jars with ingredients. I started with fruit pieces, then nuts, seeds and oats, and more fruit. Finish with a dollop of yoghurt and drizzle a little honey over the top.

My fruit combos, photographed here, are – mango apricot and fig; peach, nectarine, fig and raspberry; blueberry, blackberry, raspberry and strawberry.

To serve, eat straight from the glass or jar, or you can loosen the mixture with a little milk if you like.

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Crunchy Granola Suite

IMG_2050This is one of many variations on the muesli theme that I recently made. I’m a firm believer that muesli and granola can be concocted from whatever you have in the store cupboard by way of grains, seeds, nuts and dried fruit.

The variations are endless. I regularly visit The Source at Balmain, a treasure trove of all of the above plus flours, sugars, honey and oils.

I toasted this batch to make granola. Not a particular fan of Neil Diamond, however, I like any song named after food!

I added a little honey and oil to the mixture for extra crunch and to make it “clump”. When I’m being ultra healthy, I leave them out, but the result, while virtuous, is not as moreish!

Ingredients

2 cups rolled oats

1/2 cup kapai puku seed mix

1/2 cup spelt  flakes

1/4 cup pistachios

1/4 cup chopped pecans

1/4 cup coconut flakes

1/4 cup any neutral vegetable oil

1/4 cup honey (any honey – but a lovely bush honey will give a robust flavor to the granola)

Any dried fruit you fancy: I used raisins, sultanas, apricots and figs

Method

Preheat the oven to low, about 140 degrees C. Combine the grains, nuts and coconut in a bowl.

Gently heat the oil and honey in a microwave or in a saucepan on the stove top to combine. Stir into the mixture.

Spread the mixture onto a baking sheet or large pan lined with baking paper in one thin layer.IMG_1923

Bake for about 20 minutes or until the grains and nuts are slightly browned and toasty, and are clumped together.IMG_1998

Remove from the oven, and when cool, add the dried fruits.

Serve with milk, yoghurt or fresh fruit. I often mix the granola with other cereals for different textures and tastes.

 

 

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