Bircher Muesli. Low GI and Unbelievably Addictive.

When taking stock of my cupboard this week it became starkly apparent that I'd over-catered on 'bird food' (porridge oats, dried fruit and nuts).  Given that I'm on a cupboard-clear-out session the recipe options were - granola (bit boring), flapjacks (again), crumble (far too hot out here) or... bircher muesli.  

I settled on the latter - I completely adore the stuff ever since I tried a Jamie Oliver recipe years ago.   It is so simple and so delicious and amenable to using up leftover bits and bobs.  I've given the ingredients I used but feel free to change the dried fruit and nuts to work with what's in your cupboard.  You can make the dried mixture in advance and keep in a Tupperware and then take out and prepare enough for your breakfast the night before.

Ingredients (makes enough for 8 breakfasts)

240 g rolled porridge oats
30 g wheat bran
30 g cranberries
65 g dried apricots, chopped
30 g mixed dried fruit flakes
100 g mixture of raisins and sultanas
60 g almonds, chopped
100 g Brazil nuts, chopped
3 apples, grated
milk to cover

Method

1. Mix all the dry ingredients together in a large Tupperware and store until you want some for your breakkie.

2. The night before take out a couple of portions of the muesli and pop in a bowl, cover with milk and grate in some apple (1/2 per serving).

Leave in the fridge.

3. Serve the next morning as it is, or with some sliced banana over the top.

So delicious and best of all it keeps you full until lunch, and beyond!

Chocolate Cupcakes. So Indulgent and Cheering.

Last weekend we visited some lovely SA friends after they'd been on a ski trip...  Rob, a keen surfer and kite surfer, was always dubious about flying to Europe to try snowboarding when the price was equivalent to 3 surf trips.  Nonetheless, off they went...

But sadly, when we saw them last weekend poor Bonnie had her hand strapped up following a break and Rob had his arm in a sling after a dislocated shoulder and subsequent op, both due to the mountain....So to try and cheer them up I made some seriously rich fudgy chocolate cupcakes, christened Kruger cupcakes by Bonnie.  I'm not sure they helped with the injuries but apparently they went down a storm on a 24-hour doctoring shift.

It is a BBC recipe and also works well as an iced chocolate Victoria sponge.

Ingredients

For the cake

225 g plain flour
350 g caster sugar
85 g cocoa powder, sifted
1 1/2 tsp baking powder
1 1/2 tsp bicarbonate of soda
2 free-range eggs
250 ml milk
125 ml vegetable oil
2 tsp vanilla extract
250 ml boiling water

For the chocolate icing

200 g plain chocolate
200 ml cream

Method

1. Preheat the oven to 180C and line 24 muffin tins with paper cases.
2. Place all the cake ingredients except the boiling water into a large mixing bowl.  Using a wooden spoon beat the mixture until smooth and well combined.
3. Add the boiling water to the mixture, a little at a time, until smooth.   The mixture will be very liquid.
4. Use a measuring jug to pour the mixture into the cupcake cases.

5. Pop in the oven for 20 minutes or so, until the top is firm to the touch and a skewer inserted into the centre of one or two of the cupcakes comes put clean.

6. Place on a wire rack still in the tins to cool.
7. Make the icing. Heat the chocolate and cream together over a gentle heat in a saucepan.  When the chocolate melts remove from the heat and whisk the mixture until smooth, glossy and thickened.  Set aside to cool for 1-2 hours, or until thick enough to spread over the cupcakes.
8. When the cupcakes are cool, remove from the tins and spread over some icing and decorate as you wish.

Yum, yum, yum.  the animals are courtesy of my lovely friend, Vic. xx

Simnel Cake. Easter and Mothering Sunday.

Perhaps preemptively I've got a Spring feeling and so here is Mary Berry's Simnel cake recipe, it is simple simple simple and so very delicious.  

It is an all-in-one cake where you just throw all the ingredients in a bowl and beat well.  And perfect for using up mixed dried fruit.  Apparently it was traditionally given by servant girls to their mothers when returning home for Mothering Sunday but whatever the excuse you come up with, it makes a delicious mid Lent treat.  

If I had some primroses or other Spring flowers I'd pop them on the top - but out here it is far too hot for such things and I understand that snow is falling in the UK today!


Ingredients

For the Cake

100 g glace cherries
225 g unsalted butter, softened
225 g brown sugar
4 large free-range eggs
225 g self-raising flour
375 g fruit cake mix
2 lemons, zest only
2 tsp mixed spice

For the Middle and Topping

450 g marzipan


Method

1. Grease and line a round 20 cm cake tin and preheat the oven to 150C.
2. Cut the cherries into quarters, put in a sieve and rinse under running water.  Drain well then dry thoroughly on kitchen paper.

3. Place all the cake ingredients in a large bowl and beat well until well combined.  Spoon half into the cake tin and level the top.  Roll one third of the marzipan into a circle the size of the tin and place over the top.  Spoon over the remaining mixture and level the top.

4. Bake in the oven for about 2 1/2 hours or until well risen, evenly brown and firm to the touch.  Cover with aluminium foil after one hour if the top is browning too quickly.  Leave to cool in the tin for 10 minutes then turn out, peel off the parchment and finish cooling on a wire rack.

6. When the cake is cool, make 11 little marzipan balls (to represent Christ's apostles minus Judas) and then roll the remaining to fit the top of the cake (I used the cake tin as a guide).  Cover the top with the marzipan and then place the balls around the edge.

Delicious.

Spinach and Ricotta Cannelloni. So Delicious.

My parents-in-law treated us to a safari last Christmas.  It was completely wonderful - a camp of walkway-connected wooden rooms overlooking the Black Umfolozi river with a ranger to take us on walks through the bush.  It was such an exciting trip, especially when we stumbled across a giraffe satisfying an itch on a thorn bush.  

The lodge was self-catering and so predictably I got carried away filling the already jam-packed car with tomato tarts, marmalade slump cake, endless ingredients etc etc.  For one dinner, after a particularly fun day, I had a go at this dish - it went down a complete storm, especially with my lovely mother-in-law.  It is completely delicious, conjuring up images of Tuscan farmhouses and Vespa scooters and works well for a dinner party or for a comforting evening in.  And while the preparation of the cannelloni takes a little time, I find it completely therapeutic.  This recipe makes enough for 5-6 so last week I used two smaller dishes - we ate one for dins and the other, after cooking and cooling, I popped in the freezer for a rainy day.

Ingredients (serves 5-6) 

For the Tomato Sauce

4 tbsp olive oil

5 extra large garlic cloves, finely chopped

2 handfuls of cherry tomatoes, halved

1 tin chopped tomatoes (or preferably a tin of cherry tomatoes)

1/2 tin of water

50 g tomato puree

1 tsp caster sugar

salt and black pepper

a very large handful of chopped basil leaves

For the Cannelloni

16 dried cannelloni 

300 g baby spinach

350 g ricotta 

1/4 nutmeg finely grated

1 handfuls of finely grated Parmesan (plus extra for sprinkling)

dash of cream

salt and black pepper

Method

1. Preheat the oven to 180C and grease a shallow oven-proof dish (large enough to fit the cannelloni in a single layer) with butter.

2. Make the tomato sauce.  Heat the oil over a gentle heat in a saucepan.  Add the garlic and cook, stirring for 3 minutes.  Add the remaining ingredients for the sauce and bring to the simmer.  Allow to cook gently for about 15 minutes.  This can be made well in advance and then cooled and kept in the fridge.

3. Now make the cannelloni filling.  Wash the spinach and drain.  Pop in a large saucepan over a moderate heat - it will wilt in the water left on the leaves.  Chop the wilted spinach leaves, still in the pan, with a pair of scissors.  Add the remaining ingredients and check the seasoning.  Remove from the heat.

4.  Assemble.  Spoon half the tomato sauce in the base of the dish....  

Then using a knife of tsp (I find a knife is best), fill the cannelloni tubes with the ricotta mixture....

...and lay in a single layer over the tomato sauce...  

Spoon the remaining tomato sauce over the top... 

...and sprinkle over a good grating of extra Parmesan and dot over a little butter.  Pop in the oven for 30 minutes, or until bubbling.

Delicious with a simple green salad.  

Pineapple and Coconut Flapjacks. Hawaiian Styleeee.

South Africans call American style breakfast pancakes ‘flapjacks’.  However, keeping to my roots, here is my recipe for UK-stylee flapjacks (with a tropical twist). 

The Hawaiian theme was inspired by an ancient tin of pineapple and some leftover dessicated coconut.  The result definitely conjures memories of a pina colada on a sandy beach, perfect for with a cuppa on a drizzly day when you need a little escapism.

Also a great breakie on the go or lunch-box treat.  

Ingredients (makes about 12 big ones)

1x 440g tin of pineapple in light syrup, blended

100 g dessicated coconut

200 g unsalted butter

200 g brown sugar

200 g honey

500 g chunky porridge oats

90 g dark chocolate (optional)

Method

1. Heat the oven to 180C and grease and 20 cm x 30 cm cake tin or roasting tin.

2. Put the honey, sugar and butter in a saucepan and heat until the sugar has dissolved...

Take off the heat and add the oats, pineapple mush and coconut and stir well.

3. Pour the mixture into the tin and cook for about 30 minutes or until golden around the edges and still slightly soft in the middle....

Cut into squares while still hot and then allow to cool in the tin.  They will harden as they cool.

4. It you fancy a chocolate topping, melt the chocolate in a bowl over a pan of hot water.

5. Drizzle the chocolate over the flapjacks and allow to set (I've given up chocolate so plain it is for us - pretty damn scrummy).  

They keep for days in the fridge.

Panettone Pudding. With Armarula.

I got so excited when I saw shelves of Panettone in the African supermarkets last December.  Hurrah, I thought, we will have a wonderful Italian evening one night of coffee, sweet wine and Panettone.  However, sadly in all the Christmas excitement the poor Panettone was forgotten and has been reproaching me every since. 

 So last night I thought Panettone pudding would be a super way of using it up and hopefully making a delicious comforting treat.  It was so easy to make, delicious and with a dash of Armarula, Baileys or even Amaretto it turned into a pudding worthy of a dinner party.  

Ingredients (serves 6)

5 fat slices of a medium Panettone
100 ml Armarula (or similar sweet booze)
50 g unsalted butter
2 free-range eggs
1 tsp vanilla essence
225 ml full fat milk
150 ml cream
2 tbsp caster sugar

Method

1. Preheat the oven to 160C and grease a 6-person shallow baking dish with a little unsalted butter.

2. Butter the Panettone slices and then cut into 4 and arrange in the dish buttered side up.
3. In a measuring jug measure out the cream and milk then add the eggs, vanilla and sugar, stir until combined.

4. Pour the milk mixture over the Panettone and gentle press the slices down so they soak up the liquid. Pop the dish in a roasting tin and pour a couple of cm of hot water into the roasting tin.  Pop the whole lot in the oven and cook for about 30 minutes or until the pudding is just set.

Delicious with cream and some mixed or stewed berries.

Creamy Mushroom and Garlic. Buckwheat Pancakes.

I was a day late with the old pancakes this year.  My brother-in-law recommended we go and see the amazing film the Untouchables and Tuesday was our last chance...so pancakes were sidelined.  

Anyway with all guns blazing on Wednesday we had a pancake feast of smoked trout with horseradish on blinis, buckwheat pancakes with the most delicious creamy, garlic-y, mushroom, spinach filling, then old school lemon and sugar pudding pancakes made with the leftover buckwheat batter!

Creamy mushroom pancakes are completely delicious and would be a great one for lunch or dinner, and will make carnivores and veggies both very very happy.  Oh and wonderfully both the filling and batter can be made in advance and then assembled at the last minute.

Ingredients

For the Pancakes (makes enough for main and pud for 2)

115 g buckwheat flour (also used in my blini recipe)

salt and pepper

3 free-range eggs

milk

1 tsp lemon juice

2 tbsp melted butter

For the Filling (for 3 pancakes)

3 tbsp olive oil

a couple of large knobs of butter

3 extra large garlic cloves (or 5 regular sized ones), finely chopped

100 g ricotta

35 g parmesan, grated

140 g mixed mushrooms, roughly chopped

2 dsp cream

large handful baby spinach

squeeze of lemon

salt and black pepper

grating of nutmeg

Method

1. Make the pancake batter.  Weigh the flour into a bowl and add the seasoning.  Make a well in the centre and whisk in the eggs, gradually add some milk until the mixture is the consistency of single cream.  Add the melted butter and lemon juice.  Pop in the fridge to rest.

2. Make the filling.  Heat the oil in a saucepan, then add the garlic, stirring over a moderate heat.  After 3 minutes, add the mushrooms and butter.  Cook, stirring for 5 minutes.  Add the remaining ingredients and stir over the heat for another minute.  Check the seasoning and set aside in the saucepan until ready to assemble.

4. To assemble, lightly brush a frying pan with a little oil and place over a moderate heat.  Pop the filling over a moderate heat to warm up.  When the frying pan is hot ladle in enough batter to make a thin layer on the bottom of the pan and cook for about 30 seconds or until the edges start to come away from the pan.  Flip and cook the other side for 30 seconds.

5. Serve by popping a pancake on a plate spooning over the filling on one side and covering with the other half of the pancake.  Then grate over some extra parmesan and pop under the grill.

Yum yum yum.

Lemon Polenta Biscuits. Cobbler.

Happy Valentines Day!  Here is a super quick and easy pud that not only gives you a really scrummy end to your romantic dins but also extra lemony crumbly biscuits to serve with a morning cuppa.  

And best of all everything takes moments to assemble - hurrah to frozen berries.

Oh and if you're not in the loving mood stars look just as cute and taste just as yummy!

Ingredients

500 g frozen mixed berries
2 dsp caster sugar

For the Biscuits

100 g unsalted butter, softened
75 g caster sugar
2 lemons, finely grated zest
2 free-range egg yolks
150 g plain flour, sifted
75 g fine polenta
pinch of salt

Method

1. Preheat the oven to 200C and line a baking tray with greaseproof paper.

2. Place the frozen berries in a saucepan and heat gently until defrosted, sweeten with the 2 dsp of sugar.  Spoon into a ovenproof dish.

3. Now make the biscuits.  Beat the butter and sugar together until light and fluffy.  Then add the lemon zest and one egg yolk and beat again.  Beat in the second egg yolk.

4. Stir in the flour, polenta and salt.  Use your hands to bring the mixture into a smooth dough, wrap in clingfilm and pop in the fridge for 10 minutes.
4. Remove the dough from the fridge and cut out into hearts, if you're in the mood, or stars if it's Christmas time, or bunnies if it's Easter...Pop on the baking tray and into the freezer for 20 minutes to firm up.

5. Top the berries with as many biscuits as you can fit in a single layer...

...Then pop the pud in the oven for 20 minutes or until golden.  Serve hot with cream.
6. Bake the remaining biscuits on the lined baking tray until golden.  Allow to cool on the tray before storing in an airtight container.

So easy, versatile and delicious.

Peach and Plum Compote. Delicious.

I was yet again sucked into a multi-buy offer at the supermarket last week - a punnet of apricots, plums and peaches for R40 (about £3.20).  They looked so delicious that I just couldn't resist... However, come the weekend the majority of the wonderful delights were staring reproachfully at me from the fruit bowl.  So in a fit of activity I took the stones out, popped them in a saucepan with some water and sugar and 20 minutes later we had the most delicious simple compote.  

We ate some that evening as a pud, hot with vanilla ice cream (divine).  And this morning I made a bowl of cold compote with plain yoghurt - a completely scrummy combination that has somehow calmed me down after my sewing machine has given up a day after being returned from the fixer...Some say you should add lemon zest, cinnamon or star anise to the fruits as they cook, but I reckon keeping it simple allows the flavours of the fruit to sing.  Keep a pot of the stuff in the fridge for a last minute pud or glam breakkies.

Ingredients

A mixture of ripe plums, apricots and peaches (about 12-14 fruits in total)
2 dsp caster sugar
75 ml water

Method

1. Halve the fruit and take the stones out.  Pop in a saucepan.
2. Add the sugar and water and place on a gentle heat.

3. Allow to simmer for about 20 minutes, or until soft yet the fruit still retains its shape.
4. Check the sweetness and add more sugar if absolutely necessary.
5. Store in a jar in the fridge for up to a week (if it lasts that long)!

Completely additive.