a birchin’ breakfast!

13 Mar

Ottolenghi is a deli around the corner from me which has been responsible for my passing off many a successful dinner party as ‘obvs all my own work’.

Yotam Ottolenghi, who runs it, is a pretty dab hand in the kitch and we are lucky enough to have a couple of his cookbooks to decorate the kitchen refer to when cooking gourmet meals.

By far his greatest gift (yes, even more than those hyperinflated meringues I drool over on my cycle home), has been this Bircher Muesli recipe. I make up a big batch of this on Sunday nights and it keeps brilliantly for the work week.

(It should look like this – thank you guardian.co.uk):

  Serves 4-6 (or lasts five days)

200g rolled oats
200ml cold milk (full fat, low fat, soy or rice milk are all fine)
80ml apple juice
150g yoghurt (low fat or normal)
1 large granny smith apple, cored and roughly grated
70g agave nectar (I use honey – I’m not Gwyneth Paltrow)
60g raisins (I use sultanas)
½ tsp vanilla extract
Juice of 1 lime

1. Put the oats in a large mixing bowl and add the milk and apple juice. Stir and leave aside for 10 minutes to soften. You can leave them to soak overnight in the fridge, which will soften them up a bit more, but it’s not necessary.
2. When ready to serve, add the yoghurt, grated apple, honey, sultanas, vanilla and lime juice.
3. Stir and transfer to serving bowls. Top with whatever you like.

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