Bircher Muesli. Yum.
4 large apples, peeled and grated
4 TBSP ground almonds
6 TBSP oatmeal
250 g yogurt, plain (or more if you wish)
1 TBSP maple syrup (or more if you wish)
aaaand, as of last December, 1 orange, filleted, and its juice
A delicious, wholesome breakfast food, easy to make, and only using staples we almost always have at home. Therefore it’s OK to decide you absolutely need this spontaneously whenever you feel like eating this rather than other weekend breakfast foods. Have to confess I wouldn’t do this on a school morning. Those extra 10-15 minutes it takes to make go a long way around 6.30 in the morning. But on Saturdays and Sundays, it’s a thing I enjoy doing, for my husband, my teenager, and last but not least myself. Obviously my daughter detests it – mixed, no clearly discernible ingredients … no way José is she going to eat that and like it. Cereal for her, toast and jam, granola if we’re lucky, and fruit on the side please, only no oranges, no khaki fruit, and absolutely no kiwi. I’m hoping it’s a phase, sigh.
But about that famous Swiss concoction. You grate your apples, add the almonds and oatmeal, yogurt and syrup, then you fillet the orange, catching every bit of juice, so use a plate rather than a cutting board when you slice it, add that, fold everything in carefully, let sit for a few minutes, taste, add more of any ingredient you feel it needs. Then get out the bowls and spoons and call in the hungry clan members. That’s how it works around here anyway.
The orange was something I never used to do before my goddaughter J told me about having stayed at this fancy resort once where they soaked the oatmeal for their Bircher Muesli in fresh OJ overnight. That gave me pause because it never would have occurred to me to add orange to that mix. But I was curious enough to try it, and was instantly convinced I never wanted to change that recipe ever again. Don’t knock it until you’ve tried it! And by all means, enjoy :-).
Oh, you want another? Hm. Why not eat our way through a whole day while we’re at it? Let’s make some lunch next, assuming I was good and productive for a couple hours in the meantime.
Sauteed Winter Salad
1 bag baby spinach leaves
1 small head radicchio, sliced
1 handful pine nuts, roasted
400 g cherry tomatoes, halved
1 cup Mozzarella cheese (I used the baby sized balls to match the cherry tomatoes, but you could easily use the regular size and cut it up into cubes)
1 clove garlic, sauteed, then crushed in the garlic press later on
Very good olive oil
Dash of dark Balsamic vinegar
Pinch of salt
Freshly ground black pepper
Wee bit of sugar to taste
The way this salad came to be was literally by accident. What happened was that I had been storing all my veggies on my awesome shelf on the kitchen balcony – still proud of this, it was my son’s birthday present for me, yay!
Sadly, those days with the blooming oleander are so over, which brings me to the reason I sauteed the spinach and radicchio rather than use them fresh and crunchy: all my fresh produce had frozen out there over night, and the spinach in particular looked pitiful. I felt pretty damn stupid when I looked at the stuff as I was preparing dinner – and then it occurred to me the salad might be saved if I just threw it in a hot pan with olive oil, garlic and a wee bit of sugar – and it actually worked out beautifully.We had my mother in law staying with us over the holidays to boot, who hates throwing out food with a passion – so nothing was tossed, no precious food went to waste, grace was saved and nobody was any the wiser. Do I sound smug? Well that’s because I was. Everyone was praising my barely salvaged salad, hehe.
I sauteed the spinach and radicchio, sliced the tomatoes, roasted the pine-nuts, crushed the garlic I had sauteed with the leaves, added a generous amount of decent olive oil, baby mozzarella and a dash of Balsamico, black pepper and a bit of sugar to taste, and there it was. A nice winter salad. Next time, I may add some croutons like you do for a Caesar salad – that would be a whole meal right there. As you can see, recipes are, as so many things in life, a fluid thing.
So, that could have been lunch, with some nice, crusty Italian bread.
Now again, please assume I was busy working on my cookbook assignment in the meantime. The kids will have come home from school by now, making hungry puppy eyes at me. And as it’s so cold and dark outside, and we’re still processing the untimely death of our sweet kitty, we’ve been in dire need of comfort food lately. Which obviously brings me to my version of
Mac and Cheese
500 g macaroni, boiled
4 handfuls of grated cheese (anything with a bit of a stronger flavor will do – Cheddar, Parmigiano, Gruyère, Swiss … whatever you have at home will work just fine for this)
250 ml cream, plus 1 cup of milk
2 shallots, cubed
1-2 cloves garlic, crushed
Salt and black pepper
Olive oil for brushing the casserole
Since at our house, this is True Comfort Food, I’m usually on my last leg when preparing this meal. Therefore, I don’t make a fuss with preparing a roux, adding mustard or other condiments – what I do is I boil my pasta, cube my shallots, crush my garlic, grease my casserole, grate my cheese and whisk together eggs, cream, milk, salt and pepper. Drain pasta, add to casserole, add cheese, eggs-cream-milk mix, shallots and garlic and carefully combine. Cover casserole and stick in a 160 °C oven for about 25 minutes. Not much longer, and not much hotter, because I like the pasta to be soft and coated in a cheesy, creamy, yummy substance, but still have a bit of a crust if you know what I mean. In the end, it usually looks like this:
Please forgive the very slice of life photo – the kids were way too hungry to take a picture before digging in.
There was, as you can see, a cucumber salad on the side. Oh, you want that one too? Come on, you guys know how to make cucumber salad, right? At the risk of being really redundant, here’s
My Kindergarten Cucumber Salad
2 cucumbers, thinly sliced
1 small shallot, very thinly sliced
3 TBSP cooking oil
1-2 TBSP white balsamic vinegar
Sugar, salt, white pepper if you have it, if not, don’t worry about it and use black
2 TBSP chopped dill (this you do need, and not the frozen variety either!)
100 ml plain yogurt
Dash of Worcestershire sauce if you like
I used to make this for the kindergarten kids all the time, who were really into it -hence the slightly nostalgic name.
First, slice your cucumbers. After a couple minutes, press excess water out of the slices by taking them by the handful and squeezing. Great for your hands‘ skin, too, as not many things in a kitchen are, so enjoy that!
Add the shallot and dill, make a salad dressing and combine. Let sit for 30 minutes before serving to allow the flavors to mix.
It truly is the perfect salad for Mac and Cheese, in my book. And what do you know, even my daughter eats it, so it must be really something else!
All these recipes feed 4 or 5, btw, in case you were wondering.
Wow. That was one long, food-y post, wasn’t it?
Crafts will probably be up again next time – for I have not been idle, knitting away some of the grief I guess.
Signing off today with an awesome piece of art by my son who is one lucky kid to actually be taught graffiti in school, look:
and the sweetest birthday present ever – my daughter made this for her daddy end of December. Gotta love those kids :-).