by Clair on April 30, 2010
Bircher Muesli is a very delicious, healthy and nutritious way to start your day! Try out this quick and easy bircher muesli recipe and see what you think (any left overs can be kept in the fridge for a few days).
NB. This bircher muesli recipe needs to stand overnight to soften the oats, so you will need to make this in advance.
Bircher Muesli Recipe Ingredients
- 1 cup rolled oats
- Juice of 1 lemon
- 1/2 cup water
- 1 cup natural yoghurt
- 3 tbsp honey
- 1 granny smith apple, grated
Bircher Muesli Recipe Method
Mix the oats, water and lemon juice together, cover and pop in the fridge to stand overnight. The next morning, stir through the yoghurt, honey and grated apple until well combined. Serve with thick, sweet greek yoghurt and any fruit that is in season (we have used stewed plums). You may also like to sprinkle with some toasted almonds or other nuts for crunch.
A very big claim, but there is nothing like crunchy delicious roast potatoes with fluffy insides, served with your favourite roast (or on their own).
Roast Potato Recipe Ingredients
- 1 large potato per person (I use Sebago)
- Olive oil
- Fresh rosemary (optional)
Roast Potato Recipe Method
Preheat oven to 180ºC.
Peel the potatoes and remove any eyes (these are the little roots that sometimes start to form on the skin of potatoes) and rinse under the tap to remove any dirt.
Cut each potato into 4-6 ‘roast potato’ size chunks and place in a saucepan, cover with cold water and bring to the boil. Simmer for 10-15 minutes (time will vary depending on how many potatoes you are doing) until tender; they should be easily pierced with a fork, but shouldn’t break apart.
Whilst the potatoes are simmering, place a good few glugs of olive oil into a roasting tray (mine is 20cm x 35cm x 2cm) and place in a preheated oven for 5 minutes to warm the oil.
When the potatoes are done, drain the water from the saucepan, and return the saucepan to a low heat to evaporate any excess moisture, shaking the pan frequently (this should only take a minute or so) until the potatoes are dry (this will also help fluff up the outsides, which helps give a great crispy outside to the potatoes).
Remove the pan from the oven and add the potatoes (be careful as they may sizzle and spit oil). Using tongs, turn the potatoes in the oil to coat evenly, and add the rosemary if using (just a few fresh sprigs, with the leaves roughly removed).
Place back into the oven and roast for 10 minutes. Turn again, then roast for a further 10 minutes. Repeat this process every so often until the potatoes are golden brown and beautifully crispy (should take approximately 1 to 1 1/2 hours). Remove from the oven, sprinkle with sea salt and serve hot.
