Home made Bircher Muesli

Whenever I mention to people that I love yogurt with my muesli, I usually get rather strange looks. But I must tell you that there is nothing more delightful than this amazing combination. Incidentally it’s a rather popular European breakfast developed around 1900 by Swiss physicianMaximilian Bircher-Benner for patients in his hospital. Here is the recipe to put this together.

Ingredients
1/2 tub of greek or regular yogurt (200ml) beaten
3 ½ tablespoons organic honey
Half cup of any tart tasting fruit (berries, mangoes, mandarins)
1/2 cup of museli preferably with sultanas and nuts, I use one that has rolled oats, wheat flakes, almond slivers, pecans and raisins in it

Method
Mix 3 tablespoons of honey in the yogurt, keep aside.
Now layer fruit, yogurt and muesli alternately topping up last with muesli.

Drizzle the remaining ½ tablespoon of honey on the top.
Refrigerate for 3-4 hours, enjoy cold.

This is so versatile you could add pretty much anything you like to this e.g. chia seeds, candied peel, leftover cake/cookie crumble, choco-chips, assorted nuts, dry fruit etc.

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Raisin Tart

This amazing recipe is from one of my favorite chocolate cookbooks. The flavors and textures of this tart are heavenly and every time I make it I get many compliments. The original recipe calls for black or red cherries but I substitute it with black raisins and it tastes just as good if not better. Serve this with vanilla ice cream or fresh whipped cream.

Ingredients

175 gm plain flour

A pinch of salt

1 Tablespoon caster sugar

115 gm unsalted butter, chilled and cut into small pieces

Vanilla ice cream or fresh whipped cream to serve

 

 

 

Tart filling

125 gm unsalted butter at room temperature

125 gm caster sugar

2 large eggs beaten

2 teaspoons kirsch or 1 teaspoon almond essence

125 gm ground almonds

75 gm plain chocolate finely chopped, plus 40gm extra melted to decorate

400 gm black raisins or cherries pitted

You will also need a loose – based flan tin, 24cm diameter buttered, baking paper and baking beans or any dried beans

Method

To make the pastry in a food processor, put the flour, salt, sugar and butter into the machine and process till crumbly. You can even do this by hand but do not overwork the mixture. With the machine add 3 tablespoons of iced water through the feeding tube till the pastry comes together. If you have dry crumbs add a little more water till you have firm dough. Wrap in cling film and chill for 15 minutes in the refrigerator.

Unwrap and put the pastry on a lightly floured surface and roll out a large circle about 4 cm more than your flan tin (i.e. 28cm diameter)

Lift the pastry gently and line the prepared flan tin. Press into corners and fluting and remove excess pastry from the top of the tin. Prick the base all over with a fork and chill for another 15 minutes.

Line the pastry tin with a piece of baking paper that contains baking beans or any dried beans. Bake the pastry in preheated oven at 190 degree centigrade for 10 minutes.

After 10 minutes of baking remove the paper and beans and bake for another 5 minutes. Remove from oven and let it cool.

To make the filling, put butter, sugar into a mixing bowl and using a wooden spoon or electric beater, whisk till light and fluffy. Gradually add the eggs and kirsch or almond essence. Fold in the ground almonds and flour.

Scatter the chopped chocolate on the pastry base and top it with raisins. Spoon the almond mixture on top and spread evenly. Bake in preheated oven at 190 degrees centigrade for 30 minutes till golden and firm. Remove and let it cool.

To finish, drizzle the melted chocolate over the top with a fork and leave it to set.

Serve with vanilla ice cream or fresh whipped cream.