Recipe: Bircher Muesli (Swiss style overnight oats)
My daily breakfast at the moment with a baby waking me up at 6.30 ready to start the day immediately. It’s easy to prepare and a real power starter into the day for us. I prepare it twice a week in the evening when Anouk sleeps and it serves breakfast for five days. Isn’t that a good deal? Furthermore it’s healthy and easy to digest and doesn’t lie heavy in your stomach as the dry ingredients are soaked in not only in a dairy product but also in water and juice.
Ingredients (4 Portions):
125g rolled oats (meaty)
50g rolled oats (tender)
150g grated apple
125g banana cut into slices
75ml apple juice
Combine everything in a bowl and mix it up with your hand. Then fill the muesli in a jar and let it sit in the fridge over night so the fluids and the other ingredients mix gently.
The amount above is enough to feed two adults for two days for breakfast. Tastes best within three days.
After eating tons of these little goodies over the last weeks, I do not want to end the year on the blog without sharing this very simple recipe with a wow-effect with you. The first very calm new year’s eve for our little family is approaching and I might even think that I will begin the new year sleeping. But if not, this will be my midnight snack of choice.
150g dried fruit ( I took dates, figs, apricots and plums)
225g fresh cream
150g white sugar
2 spoons vanilla sugar
3 spoons of honey
3 spoons plain all purpose flour
A pinch of cinnamon
150g dark chocolate
1. Cut the dried fruit into small chunks. Preheat your oven to 180 degrees celsius. Put baking paper on two baking trays.
2. Put cream, butter, sugar, vanilla sugar, cinnamon and honey in a pan or pot and boil until it is changing the colour to brown (it takes about 2-3 min and the bubbles get visibly bigger). Then pull away the pan from the stove and stir in the almonds and dried fruit, sieve the flour into the mixture.
3. Take a spoon and create small piles of the mixture on the tray (approx. 6cm diameter) and put in the preheated oven for 7-8 min until the florentines are light brown. When pulling the florentines out of the oven take two spoons and create round shapes. Let them cool down, then turn them over.
4. Melt the chocolate in a pot and apply the melted chocolate to the bottom side of the florentines.
Roasted eggplant with fresh herbs and honey
A perfect snack on a weekend, after a long breakfast, before a massive dinner or as a starter…
First recipe I tried from the cookbook “Chili” I got from a friend. Very easy to make but providing new flavours for your tongue…
Ingredients (snack for two persons):
- 2 eggplants
- olive oil
- ground salt and pepper
- half a lemon
- five fresh branches of basil, peppermint and parsley
- runny honey
1. Preheat oven to 180 degrees celsius. Cut the eggplants into one cm thick slices and brush them from both sides with a little bit of olive oil and add pepper and salt. Put the slices on baking paper in the oven. After ten minutes flip them over.
2. In the meantime: Finely chop the herbs, grind the lemon skin and squeeze out the juice.
3. Remove the eggplants from the oven and put them on a plate. Add the lemon juice, honey, lemon skin and herbs equally to all slices. Let it sit for 30 min more to let all the flavours soak into the eggplant.
4. Enjoy the dish with some crusty “Simit” (The Turkish version of a sesame donut) and hummus.
I drank a Turkish apple tea with it…