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Archive for the ‘self-sufficient’ Category

Having recently returned from a trip to the UK, where I experienced the trend that is Granola, I decided to make it myself.

I found that not only was it better, as all things homemade are, I could adjust to taste, a phrase I’m very fond of.

Toasted delight.

Toasted delight.

 

It’s basically toasted rolled oats with the addition of whatever you like.

I took 3 cups of rolled oats and added the following ……

1/4 cup Honey

1/4 cup Olive oil

1/4 cup Whole almonds

1/4 cup Dried Raisins

1/4 cup Pumpkin seeds

1 tbsp Flax seed

1 tsp Cinnamon

1 tsp Vanilla extract

A pinch of salt

 

Put them all together in a bowl, mix well and then spread out evenly on a baking tray, bake for 15 mins on 160-180c, or until desired golden brown.

If you like your Granola well toasted but your dried fruits still soft, you may want to add your dried fruit mid way through baking as they will get chewy the longer they are in the oven.

You can use any mixture of dried fruits you like, you can use any mixture of seeds or nuts that you like, you can leave them whole or ground them up, whatever you want you can have. You can use brown sugar as well as or instead of honey.

No more grumbling about how you wished your shop bought Granola had bigger pieces of nuts or less raisins blah blah blah

That evening, being unable to wait for breakfast to eat the cause of the delicious smell in my kitchen, I put together a little something for Mr J and I.

I named it YOGRANBERRY…….

YOGRANBERRY

 

Layer in a glass or bowl or teacup, whatever you have, the following……..

1 tbsp Homemade Granola

1 tbsp Greek Yogurt

1 tbsp Mixed Berries and Banana ( I put defrosted mixed berries into a blender with a banana)

1 tbsp Greek Yogurt

1 tbsp Mixed Berries and Banana

Topped off with more homemade Granola.

If you’d like it sweeter just add honey somewhere along the way.

And remember my favorite phrase and do adjust to taste.

 

 

 

 

 

 

 

 

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Courgette and poppyseed muffins.

Grown in abundance and easier than you imagined, courgettes can sometime become the victim of their own success. All too often forgotten amongst their magnificent leaves doomed to become the monster in the veg patch, the yummy little darlings soon outstay their welcome. It’s not surprising that, after your 20th kilo, treacherous thoughts  of  “how else can I eat them” begin to manifest.

Throughout the Summer I’ve been asked by many visitors, family and guests alike for the recipe to my courgette and poppyseed cake/muffins, so here it is at last.

You will need:

  1. 230 gr plain flour
  2. 1/4 tsp baking powder
  3. 2 tsp bicarb of soda
  4. 1 tsp salt
  5. 4 tsp lemon juice
  6. 2 tbls poppy seeds
  7. 250 ml (1 cup) olive oil
  8. 280 gr sugar
  9. 3 eggs
  10. 2/3 cups grated courgette

Mix ingredients 1,2,3 and 4 in bowl no 1.

Mix ingredients 5,6,7 and 8 in a separate bowl no 2.

Mix ingredient 9 and 10 in another bowl no 3

ADD bowl 3 to bowl 2 and then slowly mix into bowl 1.

The mixture should become more loose and wet as you mix it, this is the courgette releasing it’s liquid as you mix.

When you have a nice shinny, loose mixture, pour into a cake tin or muffin molds.

Bake at 160c for 30-50 mins, the muffins will take less time than the cake so check after 30 minutes. The best way to check if your cake/muffins are ready is to insert a knife into the centre and if it comes out clean then it’s ready, be sure not to over cook it though.

The cake/muffins will need to rest after baking, store in an airtight container and they become even more moist every day. You can alter this recipe to suit yourself, less oil for a drier cake or you can add walnuts if you like.

I always bake with olive oil as we produce our own organic extra virgin,  of course it’s far healthier than butter or margarine and makes very moist cakes and muffins, but that’s easy for me to say with over a 100 ltrs in the basement.

Enjoy!

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I must take this opportunity to recommend this book to the novice Mediterranean vegetable gardeners, like myself who are finding it difficult to source a well presented and complete guide to growing a kitchen garden  in this wonderful climate.

This is the first book of it’s kind I have found in English and though I only received it yesterday, after a long 6 month wait for publishing and delivery, I have devoured it’s contents like a pig who has found it’s first truffle.

It is without doubt the most comprehensive guide I have ever come across and the translation from it’s Spanish origins is clear and uncomplicated.

You will find it listed in my books on the Amazon link opposite. Enjoy.

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