Tuesday, 1 November 2016

Some Easy Cooking

Bircher Muesli is one of my favourite breakfasts of all times. It's quick and easy to prepare, it's delicious, fulfilling and also healthy. Making my breakfast in a glass jar late at night when the house is all quiet excites me. It's almost like making a magic potion...

...a handful of oats, a dash of orange blossom honey, a couple of crushed walnuts and a few gently squashed raspberries. Cover it with milk (coconut milk from a fresh drinking coconut is even better) and let it chill overnight. When the sunlight comes out, top it with a dollop of a pot set natural yoghurt, some fresh blueberries and raspberries and a dash of cinnamon. Delicious! There is no end to the wonderful combinations of fruit, juice or milk, nuts, seeds and honey. Anything that pleases your palate, really.

The next one is a Tuna, Rosemary and Caramelised Onion Quiche. A simple recipe that comes from an old issue of Delicious Magazine. This recipe has been our favourite for quite some time now. It's a great option for a light dinner or take-along lunch the next day.

Tuna, Rosemary and Caramelised Onion Quiche

1 brown onion
2 rosemary sprigs
Olive oil
4 eggs
125mL pouring cream
1 sheet puff pastry
1 cup baby rocket leaves

Pre-heat oven to 200 degrees Celsius. Drain the water from the tin of tuna. Heat a non-stick frying pan over high heat. Add some olive oil, chopped onion, rosemary and a pinch of salt. Fry until golden brown. In a large bowl whisk together eggs, cream, salt and pepper. Line lightly greased tart tin with pastry. Trim edges and prick the base with a fork. Flake tuna with a fork and add it along with the caramelised onion and baby rocket to the pastry shell. Gently pour over the egg and cream mixture. Bake for 30 minutes.

Enjoy! Larisa xox

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