Granola with cranberries, mulberries, dates and figs
The ideal winter granola with exquisite surfaces and sweetness from chewy dried natural product. Utilize your most loved flavors, nuts and dried products of the soil throughout the entire winter.
Makes 12 servings
4 tbsp coconut oil or spread
4 tbsp maple syrup
250g moved spelt, oats or rye
100g hazelnuts, coarsely hacked
75g chipped coconut
A squeeze of salt
1 tbsp cinnamon
1 tsp ground vanilla
½ tsp cardamom
8-10 dried figs, coarsely hacked
8 medjool dates, coarsely hacked
A huge modest bunch of mulberries
A modest bunch of dried unsweetened cranberries
1 Preheat the stove to 175C/350F/gas check 4.
In a pot warm the oil and maple syrup to a stew and evacuate. Blend the oats, hazelnuts, coconut and salt in a bowl. Mix in the fluid and blend until the point when everything is covered.
2 Spread the blend uniformly on a lined preparing sheet. Heat in the stove for 20-25 minutes. Evacuate and mix it like clockwork so everything gets uniformly cooked and dodges any consuming. When everything is brilliant and firm, expel it from the broiler.
3 Put it back in the bowl and blend in the flavors and dried natural product. Whenever cooled, store the granola in a water/air proof compartment.
Formula provided by Josephine Kofod, atastylovestory.com
Radicchio and raisin plate of mixed greens
Notice
Astringent flavors are better if there is some help in locate, and the radicchio here is counterbalanced splendidly by sweet raisins, crunchy endive, and a hit of warm corrosive from the white balsamic vinegar. Including the thinnings from my hot mesclun plate of mixed greens edit gives a last, peppery crunch.
Serves 6
For the plate of mixed greens
1 head round purple radicchio
3 heads treviso (or Belgian endive)
120ml white balsamic vinegar (or substitute an equivalent sum white wine vinegar in addition to 1 tbsp sugar)
50g brilliant raisins
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