January arrived like a cold wet blanket amid still dark winter days. Remedy: lift mood and outlook and set to in kitchen for several hours with large bag or oranges from hot sunny place and proceed to juice, cut, slice and stir, over hot pan. My pan full, bubbled orange with sunshine and bitter sweetness and vapours hot, wafted around me. Inhale deeply from the marmalade cloud. Bliss. And later: half a dozen jars of zingy sunshine marmalade. Feeling much better. Continue reading
This is my favourite breakfast, also known as barn floor sweepings in this household. A bowl of home made Granola with organic milk keeps me going until lunchtime. For this reason I buy the best ingredients I can find and still manage to save money compared to buying commercial Granola which is also too sweet for my liking.
Take: 500g jumbo oats, 100g sunflower seeds or a half and half mix with pumpkin seeds, 100g chopped nuts such as brazil, hazel or pecan, 120ml grapeseed or sunflower oil, 150ml honey, 2 tsp vanilla essence. Add coconut flakes, raisins or sultanas as you like when it’s cooked but still warm from the oven. I made a batch recently and substituted half the honey for malt extract which made the ingredients stick together in clumps. Syrup or treacle would do the same thing but make it a lot sweeter and then you’ll discover your breakfast cereal has turned into flapjacks.
Mix the oil, honey and vanilla essence together in a large pan, stir gently on a very low heat until runny. Remove from heat and add all the other ingredients, mix with a wooden spoon until well coated with oil and honey. Turn into a baking tray or roasting tin and place in pre-heated oven, 190 C, Gas 5 for 30 minutes. Turn the mix over every 10 mins to get an even sun tan. Let it cool before storing in an airtight container. Serve with milk, apple juice or yogurt. Granola also makes a good topping on crumbles and other desserts.