Muesli 3

And yet another!  Everything here but the kitchen sink!

Healthy Breakfast Muesli Recipe
This recipe is totally editable. If you don't like something then leave it out, and if you want more of something, simple add
more!

1 cup rolled oats
2 cups porridge oats
1 cup mixed nuts
1/4 cup sesame seeds
1/2 cup sunflower seeds
1/2 cup linseeds
1/2 cup raisins
1/4 cup cranberries
1/4 cup goji berries
1/2 cup chopped dates
1/2 cup chopped dried apricots
1/4 cup wheatgerm
1/4 cup flaked almonds
1tbsp pumpkin seeds
1/2 cup barley or rye flakes
1 tbsp dessicated coconut
1 dsp cinnamon

and the secret ingredient: a big handful of Grapenuts! Delicious!

Mix this all together, put it in your sealed container, shake it, store it. Simple as that! You could also add in: a handful of
cornflakes, dried prunes, chopped hazelnuts, wheatbran, chopped dried apple.

Don't forget your awesome toppings, some yogurt, chopped fresh fruit or unsweetened tinned peaches.

Muesli 2

This recipe does not call for a toasting in the oven.  I think that I might add the dried fruit after a short toasting in the oven of the rest of the ingredients.  I will let you know how it turns out.

Ingredients

• 3 cups oats
• 1 cup mixed nuts including macadamia if possible
• ½ cup sesame seeds
• ½ cup sunflower seeds
• ½ cup raisins
• ½ cup dried cranberries
• 1 cup dried ready-to-eat apricots , chopped 

Method

1. Tip the oats into a large airtight container and add the nuts, seeds, raisins and cranberries. Stir in the apricots.
2. To serve, spoon a portion into a bowl, pour over the milk and top with chopped fresh fruit. 

Muesli Recipes

In the tradition of trying to find ways of saving money, I have been trying muesli recipes to compliment my collection of granola recipes.

This from the BBC website.  I made some changes because I was making it with my grand-son Noah in mind and I don't think that too much in the way of dried fruit.  I changed saltanas for raisins, left out the hazelnuts because I didn't have any and also omitted the other dry fruit.  I will probably leave out the apricots and figs when I make it for myself since there is too much sugar in the fruits for a diabetic.

Ingredients

• 200g/7oz jumbo porridge oats
• 25g/1oz flaked bran or wheat germ
• 75g/3oz barley or rye flakes
• 50g/2oz hazelnuts, lightly crushed
• 50g/2oz flaked almonds
• 50g/2oz sultanas
• 50g/2oz dried, ready-to-eat apricots, roughly chopped
• 50g/2oz dried, ready-to-eat figs, roughly chopped

Preparation method

1. Preheat the oven to 160C/325F/Gas 3.
   
2. Place the oats, flaked bran or wheat germ, barley or rye flakes, hazelnuts and almonds on a large baking tray and toast in the oven for 10 minutes, shaking and turning in the tray halfway through. Take the tray from the oven and leave to cool: this should take only about 10 minutes.
   
3. Mix the toasted ingredients with the sultanas, apricots and figs. These fruits are only suggestions: you can use whatever you prefer, for example dried apple, mango, papaya, dates or cherries.
   
4. You can eat this muesli straight away with milk.
   
   c. http://www.bbc.co.uk/food/recipes/basicmuesli_67724
   

Tabouli (Tabouleh)

6-8 servings

Ingredients

You should begin to soak the bulgar at least 3 hours before serving time so that it can marinate and chill.

1 C. (cup) of dry bulghar
1 1/2 C. boiling water
1 1/2 t (teaspoons) salt
1/4 C. fresh lemon juice
1 t of crushed garlic
1/2 C. chopped scallions
1/2 t dried mint
1/4 C. olive oil
Fresh black pepper
2 medium tomatoes, diced
1 packed C. of freshly chopped parsley

Method

1. Combine bulghar, boiling water and salt in a bowl.  cover and let stand for 15-20 minutes, or until the bulghar is chewable.

2. Add lemon juice, garlic, oil and mint, and mix thoroughly.  Refrigerate 2-3 hours.

3. Just before serving add vegetables and mix gently.

4. Taste and correct seasonings.

Garlic sauce

Ingredients

4 fat cloves of garlic
1/8 t (teaspoon) salt
2 egg yolks
freshly ground pepper
1 t lemon juice
1 C (cup) olive oil

1. Crush garlic to a smooth paste with salt.

2.  Blend in egg yolks.

3. Add olive oil drop by drop at first, then thin trickle, whisking the mixture till your arm feels it.

4. Once thick add the rest and serve.

Hot or Cold Tomato Soup

Ingredients:

3-4 C (cups) of unpeeled tomatoes
1/4 C chopped onions
2 t (teaspoon) cornstarch
1 T (tablespoon) lemon juice
pinch of thyme
1 t salt
1 1/2 t sugar (optional)
pepper
1/2 C sour cream
chopped parsley

1. Drop all the ingredients (except the sour cream and parsley) in a blender and blend until smooth.

2. Put through a sieve to remove tomato seeds.

3. Bring to a slow boil until thickened.

4. Before serving add sour cream and stir.

5. Sprinkle parsley on top.

(Note:  We first had this soup in Syria where tomatoes were inexpensive and plentiful all year round.  My children didn't like sour cream so I left it out and the soup was still wonderful.  I've also skipped step 2 and no one really noticed.  This will definitely cut down on the time it takes to make the soup.  It's a tasty and quick light supper or lunch.)

Rhubarb Cake

Ingredients

125g (4¼oz) butter
300g (11oz) caster sugar
1 egg
1 teaspoon vanilla extract
250g (9oz) plain flour
1 teaspoon bicarbonate of soda
1/4 teaspoon salt
250ml (8oz) buttermilk (if unavailable use plain yogurt and milk mixture)
250g (9oz) rhubarb, chopped
1 tablespoon plain flour
Topping:
50g (2oz) butter
2 teaspoons ground cinnamon
225g (8oz) brown sugar

Instructions

1. In a large bowl, cream together butter and sugar. Beat in egg and vanilla.

2. In another bowl, sift together 250g flour, bicarbonate of soda and salt. Add sifted ingredients alternately with buttermilk to creamed mixture.

3. Toss rhubarb with 1 tablespoon flour and stir into batter. Spoon batter into buttered 23x33cm baking tin and smooth the surface.

4. Blend together 50g butter, cinnamon and brown sugar; sprinkle evenly over batter.

5. Bake at 180 degrees C (gas mark 4) for 45 minutes.