Carol’s Bircher Muesli With a Trail Mix Twist

Did you know it is National Trail Mix day on the 31st of August?

To honour this auspicious occasion I have created my own breakfast parfait that incorporates a pepita  and hazelnut trail mix (my own special combination), pear, Greek yoghurt and rolled oats.

I have offered this to a few of my house guests and got a resounding thumbs up!  I will be regularly including this on our breakfast menu.

Carol's bircher muesli with a twist

This recipe serves 4.

 

Carol’s Bircher Muesli with a Trail Mix Twist

2 pears – cored, skin on, roughly grated

100g oats (not quick oats)

100g Trail mix – a mix of hazelnuts, walnuts, pepitas, sesame seeds, sunflower seeds and almonds

½ teaspn ground cinnamon

200g full fat Greek yoghurt

200ml of cold water

 

Method

Roughly chop Trail Mix.

Place grated pear, oats, half the chopped Trail Mix and spice into a large bowl.

Mix well.

Stir through the yogurt and 200ml of cold water.

Cover with cling film and refrigerate overnight.

To serve – place in a parfait/dessert bowl etc

Top with leftover Trail Mix.

 

trail mix

 

 

Pear, Hazelnut and Ginger Granola: Real Food Projects – Kate Walsh

Real Food Projects

Recipe and images from Real Food Projects by Kate Walsh [Murdoch Books] photographer Cath Muscat.

PEAR, HAZELNUT & GINGER GRANOLA 

 

MAKES: 1 x 1 litre (32 oz) jar

“Learning the simple art of making granola will wean you off supermarket breakfast cereals forever. And there is something so satisfying about the sweet smell of toasty granola fresh out of the oven. Making it is a regular ritual in my household, so there is always a huge jar of it in the pantry.

 

Granola

 

INGREDIENTS

 

1 free-range egg white

1 tablespoon cold water

1 tablespoon light-tasting vegetable oil

90 g (3¼ oz/¼ cup) honey

1 teaspoon natural vanilla extract

1 teaspoon sea salt

1 teaspoon ground cinnamon

145 g (5 oz/1½ cups) rolled (porridge) oats (not the instant or quick-cooking variety)

100 g (3½ oz/½ cup) quinoa

40 g (1½ oz/¼ cup) pepitas (pumpkin seeds)

75 g (2½ oz/½ cup) hazelnuts, skins removed, roughly chopped

135 g (4¾ oz/¾ cup) dried pears, diced

110 g (3¾ oz/½ cup) unsugared crystallised ginger, cut into bite-sized pieces
METHOD

 

  1. Preheat the oven to 160ºC (315ºF) and line a large baking tray with baking paper. It’s best to use a tray that has sides, so the granola doesn’t spill out everywhere.

 

  1. In a large bowl, whisk together the egg white and water until slightly foamy. Add the oil, honey and vanilla extract and give it a good stir.

 

  1. Add the rest of the ingredients, except the dried pear and ginger. Stir vigorously with a wooden spoon, making sure all the ingredients are well coated.

 

  1. Evenly spread the mixture over the lined baking tray, making sure the layer is no more than 1 cm (½inch) thick, otherwise the granola won’t crisp up nicely.

 

  1. Toast in the oven for 30 minutes, or until golden brown, stirring every 10 minutes.

 

  1. Allow to cool to room temperature, then break into small pieces, into a large clean bowl. Mix the dried pears and ginger through.

 

  1. Transfer to a large jar or airtight container and store in the pantry. The granola will keep for up to 1 month.

 

 

HOW TO USE

  • Add melted butter and extra honey and press into a tin for granola bars.
  • Bake without the nuts and serve as a healthy snack for kids’ lunchboxes.
  • Increase the amount of dried fruit and use as a healthy trail mix.
  • Use the same process, omitting the grains and increasing the amounts and variety of nuts and seeds for a paleo granola.”  (p.18)

 

Crackers – Real Food Projects – Kate Walsh

Real Food Projects

Recipe and images from Real Food Projects by Kate Walsh [Murdoch Books] photographer Cath Muscat.

 

Crackers

“Walk into any deli and you’re almost guaranteed to be gobsmacked by the cost of good crackers. But don’t settle for the cheap cardboard-tasting ones from the supermarket – try these instead; they’re dead easy to make, the ingredients cost very little, and they taste so amazing you’ll never be tempted to buy crackers again.

 

This is a basic recipe, so feel free to play around with the toppings – smoked salt, different chillies, seeds, dried herbs and spices. Roasting the spices in a small frying pan will really intensify their taste, so please don’t skip this step. You can also try incorporating some different flours like spelt and wholemeal (whole-wheat), for extra character and flavour. The crackers will keep well in an airtight container, so make a double batch and you’ll always have some on hand.

 Crackers

MAKES: 8 crackers

 

INGREDIENTS

 

1 tablespoon fennel seeds

1 tablespoon poppy seeds

1 tablespoon coriander seeds

1 tablespoon sesame seeds

150 g (5½ oz/1 cup) plain (all-purpose) flour

2 tablespoons olive oil, plus extra for brushing

60 ml (2 fl oz/¼ cup) water, plus 3 teaspoons extra

1 tablespoon sea salt

 

EQUIPMENT

 

small frying pan

large mixing bowl

wooden spoon

rolling pin or large bottle

2 baking trays, lined with baking paper

fork

wire cooling rack

 

Prepare your oven: Preheat the oven to 200ºC (400ºF).

 

Dry-fry your spices: In a small frying pan, gently toast the spices over low heat until they are fragrant; this should take about 30 seconds. There
is no need to use any oil. This step is important as it brings out the beautiful flavours of the spices.

 

Mix your ingredients: In a large bowl, mix the flour, oil and 60 ml
(2 fl oz/¼ cup) water, using a wooden spoon, until just combined. The mixture should be a little sticky and shaggy; you may need to add a little extra water, say about 3 teaspoons, depending on the flour and humidity.

 

Knead the dough: Tip the dough
out onto a floured work bench, then
knead for about a minute, or until the dough comes together; it should have the texture of a soft playdough. The best thing about this dough is that you can’t overwork it. Mixing it only a little will give you a flaky cracker; work it a lot and the crackers will be more uniform in texture.

 

Roll out: Shape the dough into a log about 30 cm (12 inches long) and cut into eight pieces. Using your rolling pin, roll each piece into an oblong shape that looks like a crocodile’s snout. They should be as thin as a piece of paper. If they are too thick, they will be doughy, not crispy. They will also stretch a little more when you transfer them to the baking tray.

 

Add the toppings: Sprinkle each piece of dough evenly with the salt and the toasted spices. Gently roll the rolling pin over the top to make sure the spices are incorporated, and don’t fall off when they are cooked.

 

Bake: Transfer to baking trays lined with baking paper. Brush with a little olive oil, then prick all over with a fork, to stop air bubbles forming. Bake for 6–8 minutes, or until they are golden.

 

Cool and store: Leave to cool on a wire rack. When cooled, transfer to an airtight container and keep in the pantry. The crackers are best consumed within 2 weeks.

 

HOW TO USE

 

  • Sprinkle with cheese before baking – perfect for little people’s lunchboxes.
  • For a richer cracker, add a handful of grated cheddar cheese to the dough mixture, and use melted butter instead of olive oil.” (pps.132-135)

 

Chicken And Feta Sausage Rolls – David Herbert’s Best Home Cooking – David Herbert

Davdi Herbert's Best Home Cooking)

Recipe from David Herbert’s Best Home Cooking by David Herbert with photography by Brent Parker Jones, published by Lantern rrp$39.99

Chicken and feta sausage rolls

Makes 12

 

Chicken & Feta Sausage Rolls

Use ready-made puff pastry to make these. To thaw the pastry sheets, lay them flat on baking paper at room temperature for about 10 minutes.

 

2 sheets ready-rolled puff pastry, thawed 1 free-range egg, beaten

tomato sauce, to serve (optional)

 

Filling

500 g minced chicken

1 small golden shallot, very finely chopped grated zest of ½ lemon

4 tablespoons chopped rocket

4 tablespoons fresh breadcrumbs

½ teaspoon dried chilli flakes 100 g feta, crumbled

salt and freshly ground black pepper

 

1. Combine all the filling ingredients in a bowl and mix well with your hands. Season well with salt and pepper.Cut each sheet of pastry in half. Form the filling into four sausages the length of the pastry, and place one slightly       off-centre on each strip

2. Brush one edge of the pastry strip with beaten egg and then fold the other over to enclose the filling.

3.  Press down to  seal with the back of a fork and brush with beaten egg.

Cut each roll into three smaller sausage  rolls,  and prick each with a fork. Place on a baking tray lined with

baking paper and chill for at least 30 minutes or until ready to cook.

4. Preheat the oven to 220°C (200°C fan- forced).

5.Bake the sausage rolls for 25 minutes or until golden. Serve warm with tomato sauce, if desired.

 

My Chicken & Feta Sausage Rolls

My Chicken & Feta Sausage Rolls

As you can see these turned out perfectly  –  they were delicious and could easily be made for a lazy supper or served with some salad for a quick and easy meal.  I will certainly be making these again.