Frau Kuchen

cooking and eating in Berlin (and elsewhere)

Archive for the ‘Breakfast’ Category

Granola (or Muesli)

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Over the years I’ve tried numerous muesli and granola recipes, and although I think that homemade granola is 100% the way to go, I’ve never found that perfect recipe.  In my experience they’re either too sweet (lots of honey, sugar or syrup)…or too healthy (look and taste like sawdust).

Recently I’ve decided to trust my instincts; I’ve played around with proportions and ingredients and now I think I’ve come up with the perfect mix – slightly sweet, crunchy and made with loads of seeds.  I’m not mad keen on dried fruits and nuts in my muesli; I prefer to top it with seasonal fruit, yoghurt and a touch of honey, – or perhaps a fruit compote and greek yoghurt, – or (in winter) spiced and soaked dried fruit — (it sounds as if more posts may be needed to tell you some of my favourite toppings…).

Frau Kuchen’s (not too sweet, and not too dry) Granola Recipe

Ingredients:

  • 200g rolled oats
  • 150g porridge oats
  • 80g pumpkin seeds
  • 60g sunflower seeds
  • 30g linseeds
  • 20g sesame seeds
  • 20g poppy seeds
  • 10g wheatgerm
  • 1/2 cup sunflower oil
  • 1/2 cup apple juice
  • 2 Tbsp honey

Method:

  1. Heat the oven to 160C
  2. Combine all the ingredients in a bowl
  3. Spread the mix in a shallow layer in an oven proof pan
  4. Put in the oven
  5. Stir occasionally to stop it catching
  6. It’s done when it looks toasted on top and around the outsides (30-40 mins usually does it)
  7. Turn off the oven, but leave the tin in until it’s cooled right down (this helps it dry out and go nice and crunchy)
  8. Store in an airtight container
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Written by hudsons

August 16, 2009 at 2:27 pm

Spiced Breakfast Bread

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This is a post I meant to make a couple weeks ago, but I keep getting distracted elsewhere. I took the recipe from Gordon Ramsay “Makes it Easy”, but The Times Online has repeated it here.

It’s a deliciously warm spicy and very slightly sour (from the buckwheat) bread, although it is a bit fiddly and time consuming so make sure you have a cup of coffee at hand and a snack before you start. I guess you could make it a day ahead but you’d miss the smell to whet your appetite and the warmness of the bread. Having said that, there are only two of us, so I put half the loaf in the freezer and we finished it off the following Sunday.

Image 1: Spiced Breakfast Bread

Gordon’s cookbook suggests serving it with a cherry compote, and as we’re in the cherry season I did just that. The recipe for the compote is below – I reduced the sugar in the original recipe and it was still sweet, so I suggest adding sugar to taste.

Image 2: Spiced Breakfast Bread with Cherry Compote & Greek Yogurt

Cherry Compote (serves 6):

  • 1 kg pitted cherries
  • 250ml fresh orange juice
  • 100g sugar
  • zest of 1 lemon
  • mint leaves

Put everything in a pan and slowly bring to the boil. Simmer for 5 minutes. Shake to stop it sticking. Allow to cool then remove the mint leaves and lemon zest. Serve slightly warm or at room temperature.

The following Sunday I served the defrosted remaining half with a compote of (some slightly overripe) apricots and apple, and again with greek yogurt. For the compote I used about half and half apricot/apple to the same total weight as the cherries, I added about the same amount of orange juice and sweetened it with runny honey towards the end of cooking instead of using sugar.

Written by hudsons

July 22, 2009 at 1:56 pm