Wednesday, October 24, 2012

Breakfast Fantastic

So turns out those free rangers are sly ones. Just when we thought the ladies were getting a bit slack on the lay, a nest of 7 eggs appears. and the next day 5. Fantastic I thought. Well actually I was slightly overwhelmed. I looked like my 7 year old self after finding my chocolate easter egg stash after 40 minutes in the garden.


Not only do we have some up-and-coming consistent layers in the Muirson midst but the the seedlings are looking. fantastic. After a few corrections from 'Tamata' over the fence and redoing all the premature leeks our vege patch is finally looking vege patch-ish. We have Potatoes, Cauli's,rocket and lettuces, red onions, rhubarb, strawberries, pumpkins, beans, corn, carrots and some remaining prem leeks that I couldn't find the energy to pull out.

The tamata's are looking nice and stalky now. 

Abundance of wild straberries

All this work in the garden must make you pretty hungry your probably asking. Yes, but dont worry I have two more than averagely delicious breakfast or anytime of the day (if you like breakfast anytime of the day) recipes to keep your blood sugars up.

Banana Bread

Makes 1 loaf
1 ½ cup plain flour
1½ teaspoons baking powder
1/3 cup caster sugar
½ cup brown sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
2 medium eggs
1/2 cup vegetable oil
3 mashed bananas

Preheat the oven to 160'C
Combine flour, baking powder, sugars, cinnamon and vanilla extract.
Make a well in the centre and add the eggs, oil and mashed banana.
Mix to combine. Pour into a lined 20cm x 10cm x 10cm loaf tin.Sprinkle with brown sugar and bake for 60 minutes or until cooked when tested with a skewer.

Enjoy toasted and generously spread with butter or fresh.

This next recipe is the Muirson Flat's staple. Breakfast lunch and tea. It is made up of whatever treaties have made their way from Lincoln Rd's 'Bin Inn' to our pantry. Super cheap and healthy and taste's, fantastic.

Muirson Muesli

Make's one large container full (is that even helpful?)
400g Wholegrain Oats
500g Porridge oats
1 cup of Wheat germ
1/2 cup of mixed seeds/nuts, I recommend sesame, sunflower, linseed,sliced almonds, cashews or whatevers going cheap at your local.
1/2 cup of bran or bran flakes or you can go without the bran
1 cup of threaded or flaked coconut
1/2 cup of dried fruit I recommend dried pears. the bomb.  or dried cranberries

1 cup of vegetable oil
2 Tbsp honey
1 Tbsp golden syrup
2 tsp vanilla essence
1 tsp of cinnamon (or your favourite spice)

Preheat the oven to 130'C
Combine all the dry ingredients except the coconut, bran and fruit and mix well in a metal tray or tin. In a small saucepan add all the wet ingredients and stir over medium heat until well combined.
Stir the honey/oil through the oats thoroughly then pop in the oven for around 1.5 hours (give or take 15mins)

I stir the muesli every 30 mins or so to give an even toasting but if your using a shallow tray cook for less time and stir every 20 mins.

Once the muesli looks golden brown and is crisp remove from heat and add the coconut, bran and fruit. Let it cool then store in an airtight container.

Serve with greek yoghurt and your favourite seasonal fruit

Best thing about this recipe is you can chop and change anything. From adding leftover apple crumble or depending on dietery requirements adding nuts/fruits with added vitamins/nutrients specific to your needs.Yay.

Happy breakfast eating readers. Love to you all

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