Good morning bircher muesli
You know, it's one of these times in my life when I am not able to keep up with everything. House, work, Lulu, nous, Christmas, birthday parties and recent travels. I am sure I am not alone, am I?
In fact, I had forgotten how much energy moving and settling into a new home takes. It's fulfilling. Exciting. Tiring. But in the end, amazing. We are lucky to have this large space--Lulu loves it, and that makes us really happy.
So what have I been up to? I am still organizing the kitchen and building a prop room where I will have my textiles, cups, bowls and flatware handy. I cannot wait to show you once it is done. In fact, I have so many images I'd like to share: vegetables from my last visit at the farmer's market, and then the kitchen. Finally for me to enjoy!
Right now, my head is full of dishes I want to cook right there. I will have to be patient, though, because between photo shoots on location, fighting stomach flu over the last few days and life, simply, I don't have the time and energy to write. I miss it.
But I thought you might still enjoy hearing briefly about what I've been up to. And hearing about the breakfast we are eating these days.
Bircher muesli (Birchermüesli). Swiss. Simple to prepare. A delicious contrast of textures. Nutritious food. One of my favorite breakfasts. Just the kind I need these days.
I like to prepare mine with fresh apple juice, my brother's, or the best store-bought I can find--I particularly love the Fuji apple juice from Red Jacket Orchards. I also like to add blueberries, sometimes with raspberries, choosing fruit according to the season. Always with a grated apple, plain yogurt and roasted nuts.
Maybe that's something you'll enjoy too. To be repeated over and over.
I am not sure when I will be able to stop by again. Hopefully before Christmas. Wait, before Lulu's birthday. I cannot believe she will be already two.
How did that happen?
Bircher muesli with apple and blueberries
- 1.5 cups blueberries
- 3 tablespoons Turbinado sugar
- 1 tablespoon water
- In a pot, combine the blueberries, sugar and water. Cook until the blueberries soften and release their juice. Continue to cook if you like, to reduce for a thicker syrupy texture.
- 1/2 cup slivered almonds
- 1 tablespoon butter
- 2 tablespoons Turbinado sugar
- In a frying pan, melt the butter over medium heat. Add the sugar and nuts and cook until the sugar is dissolved and the nuts caramelize. Let cool on a piece of parchment paper.
- 1.5 cups quick cooking oats
- 1 cup apple juice
- 1/4 cup dried cranberries
- 1 red apple, cored and grated
- Turbinado sugar, to taste
- Blueberry sauce
- Fresh blueberries
- Caramelized slivered almonds
- Plain yogurt
- In a bowl, combine the oats with the apple juice and cranberries. Cover and let soak overnight in the fridge.
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