This is a quick teaser of one of the recipes that have made it into my upcoming cook book….I made this one weekend for my wonderful friends that run one of the most successful restaurants in Nairobi, Zen Garden, a treat for some pretty amazing ladies I must say!
This is a breakfast for champions, but also for those watching their waistlines ! It will fuel you through the morning, crushing those 11 o’clock cravings and releasing all the right endorphins slowly through the morning to keep you mind and body fit! In the photo shown below, I had created a few more little mouthwatering treats to go on that platter..to be shared in another recipe one of these fine days – but it’s the bircher muesli in the centre that really hit the hot spot for these lovely ladies!
This really, essentially, requires an overnight process – so please try not to skimp out on this as it really helps the finally luscious creaminess of the muesli. The best part of this recipe is the muesli stays really well in the fridge for at least 3 days, so you can enjoy this recipe for a few days without having to repeat the process every day!
Serves 2
2 green apples, grated with the skin left on . Plus ½ apple, skin peeled and
chopped into small cubes
1 cup greek yoghurt
1 cup of natural whole rolled oats
½ tsp cinnamon
1 tsp vanilla essence
1 ½ tbs of brown rice syrup or Agarve Syrup
1 tsp brown sugar
1 tbs lemon juice
½ cup of flaked almonds
1 tsp apples
¼ cup cold milk
For the Rasberry Coulis
I like using raspberries because of their perfect sweet and sour notes, but feel free to use any berry of your choice from blackberries, blueberries ( that are exceptionally good for boosting energy levels !) to even strawberries – or even mix them all up for a fabulous berry blast of flavour!
1 Punnet of fresh raspberries ( or either of the above )
2 tbs manuka honey if you can find it or any good quality dark honey
1 tsp butter
First start by mixing your grated apple, oats, flaked almonds, brown rice syrup or agarve syrup, ¼ tsp cinnamon, vanilla essence and yoghurt. The mixture will feel thick but don’ worry the apple will release their natural juices and bring even more flavour into this mixture. Check for sweetness – if you feel like you need more, just add tsp by tsp of the syrups until you reach your required taste. Cover with cling film and let this sit in the fridge overnight.
For the raspberry coulis, simply mix all these ingredients together and heat gently in a small pan until all the berries have softened and cooked down. Run this through a strainer and place in the fridge to cool.
For the apple garnish, heat up 2 tsp butter in a small pan until melted and toss in the chopped apple, ¼ tsp cinnamon and the lemon juice. Cook for 3-4 minutes until apples just begin to soften.
To assemble this dish, first soften your muesli as you will find that it may have become very thick overnight, so add at least ¼ cup of milk to soften.
Simply place the bircher muesli in a glass / bowl of your choice. I personally like using a good size shot glass but I leave this to you! Fill it ¾ of the way up and then add around 2 tbs of the raspberry coulis, swirled gently on top.
Finish off with a tablespoon of the apple compote, spooned over as a garnish. If you still have a bit of time before serving, leave this to chill for at least half an hour.
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