Apricot & Hazelnut Muesli Recipe
Serving Details Yields: 4 servings Prep Time: 15 minutes Cook
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Serving Details Yields: 4 servings Prep Time: 15 minutes Cook
For the oatcakes, tip the oats and 350ml water into a bowl and blitz with a stick blender until smooth. Stir in the flour and yeast, cover and leave in the fridge overnight, or leave at room temperature for 2-3 hrs until bubbles appear.
Use kitchen paper to rub ½ tsp oil round a non-stick frying pan, then heat. Ladle in a quarter of the batter and swirl the pan to cover the base. Cook for 2 mins, then turn and cook for 2 mins more until golden. Make four oatcakes in the same way. If you’re following our Healthy Diet Plan, chill two for another day. Will keep, covered in the fridge, for two days.
To make the topping for two oatcakes, heat 2 tsp oil in a non-stick pan, add 160g mushrooms and fry for 2-3 mins, stirring until softened. Stir in 2 tomatoes, then add 2 tbsp ground seeds and cook for 2 mins more. Reheat the oatcakes in a dry frying pan or the microwave if necessary, then spread each one with 1 tbsp tahini, the mushroom mixture and scatter with a little coriander before serving. On the second day, repeat step 3 with the remaining ingredients.
Heat oven to 220C/200C fan/gas 7. Use 1 tbsp of the oil to lightly grease a large, shallow roasting tin. Scatter the chips over two-thirds of the tin and line the sausages up on the other third. Cook for 20 mins, then toss the chips around, turn the sausages and return to the oven 10 mins more until the chips are golden and the sausages browned. Push everything together to make room in the tin, then lay the bacon rashers in the space and return to the oven for 10-15 mins or until the bacon fat is crisp and sizzling.
Five mins before the bacon is ready, heat the remaining 1 tbsp of oil in a frying pan and fry the eggs however you like them. Heat the beans in a saucepan or in a microwave.
Split the baps so they are still hinged at one edge. Butter and sauce as you like, split each sausage lengthways and, building from the bottom up, layer the chips, sausage, bacon and egg. Present the bap open for extra sauce and to keep the yolk intact. Serve small pots of beans on the side for dipping and spooning over.
Steam asparagus spears for 4-5 mins until tender. Meanwhile, melt butter in a small pan and scramble the eggs. Once the eggs are set softly, stir through the taragon or chervil and season to taste. Pile the eggs on to the asparagus and hot, buttered slices of ciabatta. Top with a few shavings of parmesan and serve.
Mix the bread flour, yeast, sugar, cinnamon, oil, 2 tsp sea salt and 350ml warm water in a bowl with a spoon first, and then with your hands. Add the zest and continue to knead (or use a mixer fitted with a dough hook) for around 10 mins until it feels less sticky. Shape into a ball, return to the bowl and cover. Leave to rise for about 1 hr or until doubled in size (or leave in the fridge overnight).
Knock the air out of the dough. Gently knead in the frozen blueberries. On a floured surface, shape into eight buns. Put the buns on a baking tray lined with baking parchment (no more than 2cm apart) and prove somewhere warm for 1 hr or until well risen.
Heat oven to 220C/200C fan/gas 7. Brush the bun tops with milk. Mix the plain flour with water to make a paste, transfer to a piping bag and pipe crosses on top. Bake for 25-30 mins or until golden and risen. Brush with the maple syrup while still warm.
Grate the pear into a bowl and add the oats, half the yogurt, the milk and most of the seeds. Leave for 5-10 mins, then check the consistency and dilute with a little more milk or water if it is too thick. Spoon on the remaining yogurt, pile on the berries and remaining seeds, then serve.
Preheat the oven to 190C/Gas 5/fan oven 170C. Halve some of the pecans, leave some whole. Mix with peanuts, oats, sesame seeds, sunflower seeds and a pinch of salt in a large bowl. In a jug, measure the oil and pour into the mixture, then measure the honey – it will slide out easily. Stir together with a fork to break up any big clumps of oats. Pour on to a large baking tray with sides, preferably non-stick, in a thin layer. Bake for 20-25 minutes, stirring well at least twice and bringing the mixture in from the edges, until it is golden. Transfer to a large bowl and leave to cool. Mix in the berries and cherries and serve with plenty of chilled milk. Store for up to 1 month in airtight container.
Put the peaches and orange juice in a small pan. Put the lid on and cook gently for 3-5 mins, depending on their ripeness, until softened. Set aside to cool.
Tip the oats and pine nuts into a pan and heat gently, stirring frequently until they’re just starting to toast. Turn off the heat and add the spices, zest and sultanas.
Spoon the peaches and juices into four tumblers and top with the yogurt. Cover and chill until needed. Keep the oat mixture in an airtight container. When ready to serve, top the peaches and yogurt with the oat mixture.
Ingredient List: 750gms chicken salt to taste 2 tsp garlic
Brush edges with cold water and press edges together to seal, then fold. Place on a baking paper-lined baking tray.
Ingredients: For Marination: Olive oil 1/4 cup Grated lemon 1
Ingredients: 800 grams Mutton, 1/2 inch pieces on the bone
Melt the butter in a small saucepan over medium heat. Stir in the shallot, and cook until the shallot has softened and turned translucent, about 3 minutes. Add the rice and stir until coated with the butter.
Ingredients: Boiled beef 1 kg Yogurt lassi 1/2 liter Tomatoes
Ingredients: Beef mince 500 gm Salt 1 pinch Bread slices
اجزاء: پیاز 1کپ پنیر (چیڈر چیز) 1کپ چکن بون لیس
Ingredients: 4 ounces cream cheese, softened 1-1/2 cups whipped topping
Ingredients Brownie or chocolate cake squares 4-6 Sugar 1 cup
Ingredients Ingredients 6-8 apricots, halved and stoned 2 tbsp apricot
Servings: 16 slices This delightful Easter Traybake is a festive,
Ingredients: 1 cup heavy cream 14 oz. White Chocolate 8
Ingredients 100g shelled pistachio 150ml milk 100g golden caster
Ingredients: 2/3 cup all-purpose flour 2 cups sliced apples 2
Serving Details Yields: 1 large pizza Prep Time: 30 minutes
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