Two new muesli styles
Most nights I put 1/2 cup of my home made, organic bircher in a bowl, pour over 1/2 cup juice and leave it to soak on the table overnight. In the morning I add some fruit, usually a banana and something fresh or stewed, plus some home made yoghurt.
There are dozens of variations of this theme and the great thing is it is delicious, nutritious and activated by soaking, ensuring your body takes in all the goodness. And, the way I make it, its totally organic and Australian.
Now I have decided to sell Kate’s Raw Bircher Muesli at The Garden Shed and Pantry. There will be plenty at the market too, starting this week.
My son, Hugh, has his own business in Adelaide, called Hughsli. He started making toasted muesli a few years ago and offered it to a local cafe. The rest, as they say, is history. Now Hugh’s range has expanded into markets and niche shops all over Adelaide.
I am going to be selling his ‘Everyday Tasty Cereal‘ from mid November, alongside my Bircher. It is a simple, wholesome and tasty breakfast cereal which is made of 80% South Australian ingredients and has 80% Certified Organic ingredients. Well balanced in nutrition; all at a good price.
French green lentils, organic and Australian. Puy lentils are considered by many to be the best lentil because of their unique peppery flavour and the fact they hold their shape during cooking. Try the recipe below.
Our stocked range of organic, Australian lentils and beans include:
French green lentils, mung beans, chick peas, yellow split peas, (red lentils coming soon),
Salmon fishcakes on French green lentils
For the fishcakes
200g cooked potatoes
200g cooked salmon, flaked
1 free-range egg yolk
55g/2oz cooked broccoli, chopped
1 tsp Dijon mustard
2 tbsp chopped fresh dill
1 tbsp chopped fresh chervil
salt and freshly ground black pepper
55g plain flour
1 free-range egg
For the lentils
150g French green lentils
1 tbsp red wine vinegar
pinch chilli flakes
2 tbsp chopped fresh chives, chopped
2 tbsp freshly grated parmesan
½ lemon, juice only
Place the lentils into pot and cover generously with cold water. Simmer until they have just softened – this can take between 15-30 minutes depending on the age of your lentils. Drain and set aside.
For the fishcakes, mash the cooked potato in a bowl, then mix in the salmon, egg yolk, broccoli, mustard and herbs. Season with salt and freshly ground black pepper.
Divide the fishcake mixture into three equal portions and, with damp hands, shape each portion into a patty and dust with the flour.
Beat the remaining egg in a bowl, then dip the floured fishcakes into the egg and roll in the breadcrumbs.
Heat the butter in a frying pan until foaming, then fry the fishcakes for 3-4 minutes on each side, or until golden-brown all over. Set aside and keep warm.
Next, place the cooked lentils, vinegar, chilli flakes, butter and chives into a pan and warm through for 3-4 minutes. Stir in the grated parmesan and lemon juice.
To serve, spoon the lentils onto a serving plate and top with the fishcakes.