walnuts

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The Best Way to Start the Day – Bircher Muesli

fruit-9781925418446

Edited extract from Fruit by Bernadette Worndl, published by Smith Street Books, $55. Photography © Gunda Dittrich. Out November 2018

 “My favourite breakfast. It easily lends itself to seasonal combinations using different grains, seeds and nuts or fruits. A grated apple always makes an appearance, though.” p. 17 

 Bircher Museli

BIRCHER MUESLI WITH GRATED APPLE, PEPITAS, YOGHURT AND FRESH GRAPES

2 apples

1 handful walnuts

100 g (3½ oz/1 cup) rolled (porridge) oats

2 tablespoons linseeds (flax seeds), roughly crushed

2 teaspoons wheat bran

2 tablespoons pepitas (pumpkin seeds)

150 ml (5 fl oz) milk

300 g (10½ oz) yoghurt

pinch of salt

small handful shelled pistachios

small handful grapes

honey, for drizzling

 

Coarsely grate one of the apples and roughly chop the walnuts. Place in a bowl and add the oats, linseeds, wheat bran, pepitas, milk, 200 g (7 oz) of the yoghurt and the salt. Stir well to combine, then cover and refrigerate overnight to soak.

 

The next day, roughly chop the pistachios and coarsely grate the second apple. Finely slice two grapes. Serve the muesli in shallow bowls and top with the apple, remaining yoghurt, grapes, pistachios and a drizzle of honey.

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Walnut Cake – Good Food Great Life – Judy Phillips

Cover Good Life Great Food

Recipes by Judy Phillips. Photos by Louise Lister.

WALNUT CAKE

makes one 25 x 30 cm (10 x 12 in) cake

 

“Hungary is famous for its cakes, especially ones made using loads of finely ground nuts instead of flour. This one, which contains only three ingredients, is from my grandmother’s collection and it’s a good one to serve at Passover, or occasions when you need something that’s gluten free. This cake is particularly moist and it does keep for a few days, although it never lasts long in our house.

walnut cake

6 eggs, separated

200 g (7 oz) caster  (superfine) sugar

210 g (7 1⁄2  oz/1 3⁄4 cups )  walnut meal

 

Lemon Icing

125 g (1 cup/4 1⁄2 oz)  icing sugar, or as  required

125 ml (½ cup/4 fl oz) lemon juice

 

Preheat the oven to 180ºC (350°F). Line the base and sides of a 25 x 30 cm (10 x 12 in) cake tin with baking paper.

Combine the egg yolks and sugar in a large bowl. Using electric beaters, whisk until the mixture is thick and pale and holds a trail when the beaters are lifted.

In a large bowl and using clean beaters, whisk the egg whites  until firm peaks form.

Fold the walnuts into the yolk mixture  and then gently stir a third of the whites into the mixture to loosen.

Gently fold in the remaining whites, taking care not  to deflate them too much.

Pour the mixture into the cake tin, smoothing the top even.

Bake for 35 minutes, or until a skewer inserted in the centre comes out clean.

Immediately turn the cake out of the tin onto a wire rack to cool.

For the lemon icing, sift the icing sugar into a bowl then combine with the lemon juice. Whisk until smooth and combined well, adding a little more icing sugar if the mixture is too thin.  It should have a drizzling consistency. Drizzle over the cooled cake.

To serve, cut into 6 cm (2 1⁄2 in) squares.” Judy