Anyway, things didn’t go according to plan last week. I had intended putting up a post for Rum and Raisin Chocolate Truffles. I made them the other day and although they tasted really good, you could only eat them with your eyes closed as they looked more like giant sheeps poo than truffles. Maybe I’m wrong but I doubt anyone would willingly eat giant sheeps poo! So it’s back to the drawing board to make them again and hopefully next time I’ll be able to post them!
I posted a recipe the other day for Almond and Raisin Granola which is delicious. Another breakfast recipe that I think is worthy of sharing with you is this one for muesli. Any muesli recipe I’ve seen just needs the oats mixed with the fruit, seeds and nuts. This one is different since everything (except the fruit) is toasted so that the overall flavour is more nutty and crunchy than regular muesli. Sometimes I think muesli is too bland and needs sugar to liven it up a bit, but I honestly think that this muesli is the nicest I’ve ever tasted and that’s down to the fact that everything has been toasted. Delicious stuff.
Obviously you could use any type of seeds you want and if raisins aren’t your thing, you could replace them with dates, figs, cranberries........etc.
Muesli, from “Feast” by Nigella Lawson
Ingredients
200g mixed nuts
200g porridge oats
75g sunflower seeds
150g sultanas
1 tbsp brown sugar
Method
Preheat the oven to Gas Mark 5 / 190C
Put the nuts into a food processor and pulse so that some are finely chopped to blend with the oats and others are bigger to give texture.
Spread the oats, blitzed nuts and sunflower seeds on to a baking sheet and toast for 20 mins. After 10 mins, take the tray out, give it a good shake so that everything toasts evenly and put the tin back in the oven.
When its had its full time in the oven, take it out and give the contents another stir and then leave to cool completely.
Once cool, stir in the sultanas and brown sugar, then store in an airtight container.
