Strawberry muesli by Rachel Allen

strawberries-2015-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.

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Kerrygold Butternut Squash Tart

butternut squash tart

Directions:

Make crust. Combine flours, sugar, and salt. Stir together. (A note on oat flour: you can make at home by adding old fashioned oats to a high-powered blender or food processor.) Add butter into the mixture by the tablespoon. Incorporate by hand, smashing butter between your middle finger and thumb to fully incorporate into the flour. Add water one tablespoon at a time until dough holds together, again, using your hands to incorporate. Cover and place in fridge to chill.

Meanwhile, make filling. Peel and thinly slice butternut squash. Slice shallot as well, and add into a large bowl with the remaining ingredients. Toss to combine.

Assemble. Preheat oven to 400 degrees F. Press tart crust into an 11-inch tart pan being sure to press the crust up along the sides. Use your other thumb to level the top of the crust. Add filling ingredients, making sure to spread evenly. Bake for 40-45 minutes. Serve warm.

http://kerrygoldusa.com/recipes/butternut-squash-tart

Flahavan’s porridge with Carrot or Beetroot juice

fla porridge


Oat advice of the day! Add Carrot or Beetroot Juice to your porridge! When iron rich foods are combined with foods high in vitamin C, they enhance each other’s properties. Oats are a particularly high source of iron and carrots and beetroots are a wonderful source of vitamin C. Try using half water, half juice, and maybe throw in a bit of ginger for some heat.

Salad of New Potatoes and Smoked Salmon with a Dill and Mustard Dressing

salad-of-new-potatoes-and-smoked-salmon-with-a-dill-and-mustard-dressing2

 A great idea for an ‘all in one’ lunch

Serves 4

Cooking time: 15 Minutes

Preparation time: 10 Minutes

Ingredients

  • 750g/1½ lbs small new potatoes, cooked and chilled (you could also use leftover potatoes for this)
  • 225g/6oz smoked salmon, cut into thin strips

Dressing

  • 2 tsp. muscovado sugar (if you can’t get muscovado, use a good quality dark brown sugar)
  • 1 tsp. fresh lemon juice
  • 2 tsp. Dijon mustard
  • 1 tsp. olive oil
  • 1 heaped tbsp. mayonnaise
  • 2 heaped tbsp. finely chopped fresh dill (or 4 tsp. of dried dill)
  • Seasalt and freshly ground black pepper

To Cook

Whisk the muscovado sugar and lemon juice together until the sugar has dissolved.

Add the mustard, oil and mayonnaise, whisking all the time.

Finally, add the fresh dill, season with a pinch of seasalt and freshly ground pepper. Whisk again. This sauce is meant to be fairly runny. If you find it too runny, add a little more mayonnaise. (If you have a blender, put all the ingredients in and whizz for one minute!)

This sauce can be kept for a week in the fridge and actually tastes even better a day old, as it allows the dill to penetrate the sauce even more.

Serving Suggestions

Toss the potatoes, salmon strips and dressing together and serve with a green salad.

Nutritional Analysis per Serving

Protein: 18.05 

Carbohydrates: 33.1 

Fat: 8.5 

Fibre: 2.5 

Energy: 261.9 

 http://www.bordbia.ie/consumer/recipes/potatoes/pages/saladnewpotatoes.aspx

Raspberry, Lemon and Yogurt Tea Loaf

Tealoaf

This is one of the most popular treats at our tea rooms. We make it with summer fruits as they appear. All you need on the side is a good strong cup of tea.
Ingredients
  1. Makes one 1kg loaf
  2. 250g plain flour
  3. 2 tsp baking powder
  4. 115g soft butter
  5. 225g caster sugar
  6. The finely grated zest and juice of 1 large lemon
  7. 2 large free-range eggs
  8. 100g wholemilk natural yogurt
  9. 25g ground almonds
  10. 200g fresh raspberries
  11. 100g granulated sugar, plus extra for sprinkling
Instructions
  1. Preheat the oven to 180C/gas mark 4. Grease and line a 900g loaf tin with non-stick baking paper. Sift together the flour, baking powder and a pinch of salt. Cream together the butter and caster sugar in a large mixing bowl for five minutes until pale and fluffy, then beat in the lemon zest. Beat in the eggs, one at a time, adding a tablespoon of the sifted flour with the second egg. Alternately fold in large spoonfuls of the remaining flour and the yogurt until the mixture is smooth, then fold in the ground almonds.
  2. Spoon a third of the cake mixture into the bottom of the loaf tin and scatter over a third of the raspberries. Repeat twice more, ending with a layer of raspberries. Bake for 45-50 minutes until the cake is nicely browned, then cover loosely with foil and bake for a further 20-25 minutes, until a skewer inserted into the middle of the cake comes away clean.
  3. Remove the cake from the oven and leave it to cool for five minutes. Mix the granulated sugar with the lemon juice, spoon it over the top of the cake and leave it to soak for five minutes. Carefully remove the cake from the tin and pop it on a wire rack to cool. Peel the paper away from the cake and sprinkle the top lightly with a little more sugar. Serve cut into thick slices. Why not try making this cake with fresh blackberries or blueberries instead of raspberries?

http://www.glenilenfarm.com/recipes-2/

Pumpkin Ravioli with Sage Brown Butter Sauce

A plate full of cheese ravioli tossed with a brown butter sage sauce.
A plate full of cheese ravioli tossed with a brown butter sage sauce.

This recipe from the Sur La Table kitchen will become your new Fall favorite. The sweetness of the pumpkin filling complements the richness of the brown butter sauce. You can substitute butternut squash for the pumpkin if you prefer. You can also make a double batch of ravioli and freeze them in an airtight container for up to 1 month.