Tag: womens health

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Rachel Allen’s Strawberry Muesli

rachel strawberry muesli

This recipe comes from the original Swiss Bircher muesli, where porridge oats are soaked in a little water, then sweetened with delicious seasonal or dried fruit, and sometimes nuts and seeds too. Strawberries and raspberries work particularly well in this muesli recipe, as does grated apple, to which you could also add a smidgen of ground cinnamon.

The recipe was created in the early 1900s by the Swiss physician Dr Maximillian Bircher-Benner, who knew that a diet rich in nutrients was essential for the recuperation of the patients in his hospital.

Place the porridge oats in a bowl with the water. Allow the oats to sit for 10 minutes, then add in the strawberries. Mash with a fork before adding enough light agave syrup or honey, whichever you’re using, to sweeten the mixture.

Serve the muesli on its own, or with cream and brown sugar; or topped with natural yoghurt and toasted, chopped hazelnuts or almonds.

Serves 2-3.

You will need:

  • 75g (3oz) porridge oats
  • 150ml (5fl oz) water
  • 110g (4oz) strawberries
  • 2-3 teaspoons light agave syrup or honey

To serve, you will need:

  • Cream and brown sugar (optional)
  • Natural yoghurt and toasted chopped hazlenuts or almonds (optional)
  • Place the porridge oats in a bowl with the water. Allow the oats to sit for 10 minutes, then add in the strawberries. Mash with a fork before adding enough light agave syrup or honey, whichever you’re using, to sweeten the mixture.
  • Serve the muesli on its own, or with cream and brown sugar; or topped with natural yoghurt and toasted, chopped hazelnuts or almonds.
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Apricot and Almond Cake with Oranges & Caramel

apricot-and-almond-cake-with-oranges-in-caramel

Ingredients

  • 225g butter
  • 225g sugar
  • Juice of 1 lemon
  • 75g ground almonds
  • 100g plain flour
  • 100g dried apricots, chopped in the food processor
  • 3 Quality Assured large eggs, beaten

Oranges in caramel

  • 4 large oranges, peeled and sliced
  • 4 tablesp. sugar
  • 125ml water

To Cook

Set oven 180°C (350°F) Gas Mark 4.

Line a shallow 23cm cake tin with baking parchment.

Beat the butter and sugar together, until light and fluffy, add the lemon juice and ground almonds. Fold in the flour, apricots and eggs. Transfer the mixture to the lined cake tin, smooth the top and bake for approx. 35 mins., until firm to the touch.

 

Oranges in Caramel

Place the oranges in a flat dish, heat the sugar in a heavy pan, allow the sugar to brown add the water and boil until you have a caramel sauce. Pour it over the oranges. Serve with the cake.

 http://www.bordbia.ie/consumer/recipes/desserts/pages/apricotandalmondcakewithorangescarmel.aspx