Mighty Granola

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I don’t really like any type of breakfast cereals, maybe because I didn’t grow up with it, we never even heard of cereal when I was young, this came to our country only recently. I never heard of granola either until I moved to the UK. But I always liked oats hence I decided to try granola for breakfast one day. I tried it and I did fall in love with it instantly. I believe it came from US originally but it strongly grows in popularity all over.

I’ve tried all sorts of variations and for a long time my favourite was always plain granola topped with almonds , dried apricots  and figs. But recently I saw a recipe by Jack Monroe and had one of those moments when you think, “Why I didn’t think of that myself?’ The recipe is so simple and straightforward with only one twist in it – peanut butter (taking in account you like peanut butter, of course). However, variations are endless. She (Jack) recommends just with strawberry jam on top or banana – classic combinations! My recent addiction is just with lightly sweetened soya milk and fresh blueberries. Anything goes really when you have a good base.

I only twigged the quantity of oats because Jack’s recipe is super budget friendly and I wanted my granola to be a little bit richer and coated more with peanut butter flavour.

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PEANUT BUTTER GRANOLA

Ingredients:

25g butter

4 tablespoons crunchy peanut butter

4 tablespoons honey

200g rolled porridge oats

Method:

1. Preheat the oven to 180C.

2. In a heavy saucepan/ovenproof dish on a low heat melt the butter, peanut butter and honey until incorporated.

3. Add the oats and mix together well until all oats are well coated.

4. Bake for about 15 minutes, stirring once half way through, until it becomes a golden brown but avoid it burning.

4. Remove from the oven and allow to cool completely before transferring into airtight container, where you can keep it  for a few weeks. (In our house it doesn’t last longer than a few days 🙂

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Sorrel Soup

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It is one of my favourite spring soups from my childhood. Deliciously tart, light but rich in vitamins soup, which is equally good hot or cold! The main ingredient of this soup of course, sorrel.

The sorrel leaves contain a set of vitamins and minerals – potassium, iron, copper, magnesium, sodium, fluorine, zinc.

The sorrel soup is usually prepared very quickly: the whole process takes no more than 20 minutes. What takes the longest is to make a stock (or you can use a ready made, if you wish). My personal preferences to make it stock. 

The main thing to remember is that sorrel cooks very quickly: to add it to the soup should be a few minutes before end of cooking.

SORREL SOUP

Ingredients:

4-5 (500g) potatoes 

2 carrots grated

1 medium yellow onion finely chopped

500 g sorrel

2 tablespoon olive oil

4-5 hard boiled eggs (cooked and roughly chopped)

3.5 litres water or stock

salt
spring onions 

Method:

1. If you are not using ready made stock, start with the cooking it first. I think the best stock for this soup is made from chicken or pork. This time I made the second one, simply by using a few pork chops on a bone, cook it until it boils in about 3 litres of water, then reduce the heat and simmer for about 40 minutes until pork is cooked and tender, and stock is rich and flavoursome. Fish the meat out and leave aside.

 

2. Potatoes cleaned, washed and cut into cubes. Add the potatoes in a saucepan with the prepared stock. Boil potatoes until tender.

3. Meanwhile, sauté the onion in olive oil till it tender, add the grated carrot, continue cooking until vegetable slightly golden, add to the soup.

3. Sort out and wash the sorrel, cut roughly. Add it to the soup, bring it to the boil and turn off the heat. Season to your taste.

4. Serve soup garnished with the chopped eggs, spring onion and generous dollop of sour cream.