Mid Week Granola

image: pexel.com

Mid Week Granola

There are a lot of cooking tasks that should be weekend jobs. Making the yogurt, the granola, a pot of soup, bread for the first few busy days of the week and so on. But inevitable I find I need to do it all again, sooner than I think. So mid week hump day and here I am planning another batch of Granola/muesli goodness. 

This recipe is from a much loved foodie Karen Martini. I think I will tweak the original recipe here and add some rye or buckwheat flour to get that lovely crunchy, granola effect. I also find apply juice is great in lieu of using so much syrup – it helps to bind it all together. How it will appear in the final cut will depend what I find in the pantry. Apricots instead of berries, raisins instead of sultanas, walnuts instead of almonds…..you know the drill. Enjoy! xx

This recipe appears on Karen Martini’s website.

Ingredients

400 grams organic rolled oats
50 grams flaked almonds
100 grams whole raw almonds
150 grams sunflower seeds
150 grams sesame seeds
50 grams chia seeds
125 grams pepitas
100 grams shredded coconut
100 grams sultanas
100 grams mixed dried berries, optional
2½ teaspoons ground cinnamon
1 whole nutmeg, freshly grated
100 ml coconut oil
125 ml golden syrup
125 ml black treacle or maple syrup 

Method

Preheat the oven to 180°C fan-forced or 200°C conventional.
Mix all the dry ingredients in a bowl until well combined. Add the oil and syrups and rub through the mix thoroughly with your fingers.
Spread the mix out in one layer on lined baking trays and toast for 20 minutes, shake the trays after 10 minutes to toast the mix evenly. Allow to cool on the trays and then store in an airtight container for up to a month.

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My Friend Karen

There are a few chefs who have become real friends in my kitchen. Stephanie feels a bit like an older Mum watching what I do, Bill is like one of the boys sharing a beer while we cook, Jamie with his “u’right’ attitude inspires the kids and Donna helps the girls and I to bake, as does Nigella. But Karen Martini always seems like a friend – who genuinely wants to share. I was delighted to find her new website, complete with video cook offs and inspiration to put real food on the table. This site could be loads of fun……

Syrian Chicken for Supper

A last minute dinner with old and new friends last weekend called for a scrumptious, hearty dish – one we have only made once before. It did require a quick trip to the supermarket to replenish the spice stores but it was so worth it. You simply must make this dish…..and I think you could do a vegie/vegan option with chickpeas instead of the chicken as the lemon, ginger and saffron are the real crowd pleasers. Let me know what you think!



Karen Martini –  Syrian chicken with ginger, lemon and saffron

2 tsp sea salt
2 tsp ground cumin
2 tsp ground cinnamon
1 tsp freshly cracked black pepper
1 tsp ground turmeric
size 14-16 free-range chicken, cut into 8 pieces
100ml olive oil
2 brown onions, thickly sliced
100g fresh ginger, peeled and cut into matchsticks
5 cloves garlic, bruised with the back of a knife
2 small red chillies, split
2 tomatoes, coarsely chopped
2 pinches saffron threads
1/2 tsp cumin seeds
5 sprigs thyme
1 lemon, juiced and zest finely grated
2 tbsp honey
100g currants
2 tbsp vegetable stock powder
1/2 bunch coriander leaves
cooked couscous or rice, to serve
Combine salt, cumin, cinnamon, pepper and turmeric in a large plastic bag.
Add chicken pieces and shake to coat.
Heat olive oil in a large heavy-based pan over high heat. Add chicken and brown on all sides. Remove from pan and set aside. Add onions, ginger, garlic and chillies to pan and cook for 3 minutes, adding a little more oil, if necessary. Add tomatoes, saffron, cumin seeds and thyme and cook for 2 minutes.
Return chicken to pan and add lemon juice and zest, honey, currants, stock powder and enough water to just cover chicken. Cover with a lid and simmer over medium heat for 10 minutes. Uncover and simmer for 10-15 minutes or until chicken is tender and cooked through and sauce is slightly reduced. Stir in coriander. Serve with couscous or rice. Serves 4.