apples – Audrey's 74 A blog by Giulia Doyle Tue, 31 Jan 2017 21:28:05 +0000 en-US hourly 1 https://wordpress.org/?v=5.1.17 Birchermüesli /2015/03/26/birchermuesli/ Thu, 26 Mar 2015 23:07:04 +0000 http://www.audrey74.com/?p=3625 birchermüesli giulia doyleBirchermüesli is hearty, nourishing and if prepared the night before a really quick breakfast. It’s readily available in Swiss bakeries and is often eaten on the go for lunch as well. There are many recipes out there, but the ones I am partial to are the overnight ones. Those few hours allow the flavours to soak into the oats and give the Birchermüesli a very specific consistency. The difference to oatmeal is that Birchermüesli doesn’t need any cooking and is served cold – definitely a plus for me.

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Birchermüesli

Prep Time: 10 minutes

Yield: 2-4 servings

Ingredients

  • 3 tablespoons of oats
  • 3 tablespoons of granola (optional). I like the added crunch
  • 1 apple, cored and sliced thinly, peel left on
  • Handful of grapes,cut in half
  • 1/4 of golden raisins
  • 1 heaping tablespoons of fruit greek yogurt (flavour of your choice)
  • 3 heaping tablespoons of plain greek yogurt
  • 2-3 tablespoons of freshly squeezed orange juice
  • 1 tablespoon of chopped hazelnuts

Instructions

  1. The night before, put the oats, granola, fruit, raisins and yogurt into a bowl or container. Combine well and add the orange juice in stages until everything is mixed well. Cover and pop into the fridge overnight. Sprinkle with chopped hazelnuts before serving.

Notes

You have a lot of options with flavours here. Add berries instead of grapes, a pear instead of apples, leave out the granola and add some pumpkin seeds. Add dried cranberries instead of raisins. Make it more decadent with a tablespoon of heavy cream. Top with sliced bananas if you want. Some places in Switzerland serve it topped with whipped cream.

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birchermüesli giulia doylebirchermüesli giulia doyle

 

 

 

]]> Applesauce Cake for Valentine’s /2015/02/09/applesauce-cake-for-valentines/ Mon, 09 Feb 2015 13:10:52 +0000 http://www.audrey74.com/?p=3528 Applesauce Cake Giulia DoyleA couple of weeks back I had a bowl full of wrinkly apples that weren’t going anywhere. I decided to make applesauce by simply simmering the cored (peels left on) apples in a couple of tablespoons of water and apple juice until they were soft. Then I ran it through the blender and had perfect applesauce. I had so much applesauce though that I had to think of other things to make – so I made applesauce cake for our dinner guests. It was soft, moist, filled with wintery spices and not too sweet. My kids couldn’t keep their hands off it!

This past week I found a heart shaped cake pan that I didn’t remember I had. So, just in time for Valentine’s Day, I decided to make the applesauce cake again, but this time in little single serving hearts. Not too sweet, but a nice treat for a very sweet day! Perfect for breakfast or dessert. Happy Valentine’s Day!

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Applesauce Cake for Valentine’s

Ingredients

  • 3 cups all-purpose flour, spooned and leveled
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoons ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 2 cups packed light-brown sugar
  • 1/4 cup honey
  • 2 large eggs
  • 2 cups homemade Applesauce, or store-bought chunky applesauce
  • Nonstick cooking spray
  • Confectioners' sugar (optional)

Instructions

  1. Preheat oven to 350 degrees. In a large bowl, whisk together flour, baking soda, salt, cinnamon, cloves, nutmeg and ginger.
  2. In another bowl, with an electric mixer, beat butter, brown sugar, and honey until light and fluffy. Add eggs, one at a time, beating until combined. With mixer on low speed, gradually add flour mixture; beat just until combined. Mix in applesauce.
  3. Generously coat a nonstick heart shaped pan, muffin pan bundt cake pan with cooking spray. Spoon batter into pan; smooth top. Bake until a toothpick inserted in the middle comes out clean (but slightly wet), 20 to 30 minutes for muffins or hearts, 50-60 minutes for bundt cake.
  4. Cool on a wire rack 10 minutes. Turn out of pan onto a cutting board or baking sheet; invert cake(s) onto rack, top side up. Cool completely. Dust with confectioners' sugar before serving, if desired. I made a heart stencil with paper.

Notes

Adapted from Martha Stewart.

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Applesauce Cake Giulia Doyle

 

 

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