I love a little crunch with my yogurt in the morning, I find it really satisfies my hunger. This is my first attempt at granola, I’d call it an experiment that worked out pretty well. I’ll be using this recipes as a case to play around with different ingredients in the future.
1 ½ cups of rolled oats
½ cup of flax seeds
½ cup of unsweetened coconut
½ cup of your favourite nuts crushed
¼ cup of cocoa powder
¼ cup of honey
2 tbsp of olive oil
2 tbsp of coconut sugar
½ tsp of salt
Heat the oven to 300 degrees
In a bowl, combine the cocoa powder, honey and olive oil in a bowl and whisk until thoroughly combined and there are no lumps.
Stir the oats, seeds, nuts and salt to the wet ingredients until they are coated and glistening.
Spread out onto a parchment lined baking sheet and sprinkle with the sugar.
Pop it into the oven for 15 minutes, check and stir. Let cook for a further 10 minutes.
Remove from the oven and let cool. Then devour, but seriously, store in an air tight container.
I’ve wanted to knit Aunt Fred by Pamela Wynne since first seeing it at Rhinebeck Sheep and Wool last year. There was something so cosy and unfussy about this knit that I was drawn to. I loved the pattern, a sort of mini houndstooth. It wasn’t until late summer when Maire and I were making our fall plans that I decided to cast on. Around the same time I’d fallen in love the Blue Sky Alpacas Metalico. It’s soft and delicious and has a little lustre. I did hesitate in choosing this because the weight was finer than the pattern required. I paired it up with Blue Sky Alpacas Sport, which is one of my all time favourite yarns. I paired the platinum metalico with a medium charcoal grey. After a few swatches to work out the new gauge and some double checking of calculations, I began.
Clear Clean and bright, pale gold with hints of granny smith green.
Citrus! Grassy meadows and pineapples with a subtle undertone of grapefruit and baked goods.
I feel as though I have been tricked! Watery and astringent are what hits me first. After this assault on my palate bitter fruits, lemons and grapefruits begin their attack. My mouth was uncontrollably drawn into a pucker. Charred bbq pineapple follows. Will this never end? The wine never mellows, the harsh astringent gets stronger on the finish.
I tried it with a variety of cheese, this cheese luckily coated my tastebuds enough to protect it from the mouthwash taste of the wine. Maybe a creamy pasta or fish in white sauce dish.
2 oz rice flour or corn flour for a grainier crumb
2 oz Hazelnut meal
¼ tsp salt
2 oz dried figs
Zest of 1 orange
1 Tbsp orange juice
1 oz Raw sugar
Pre heat the oven to 300℉
Cut the butter into small cubes and put in a mixing bowl or food processor. Add to this the sugar, flours, hazelnut meal and salt. Using your fingers combine these ingredients until little pea size balls form,or blitz until combined. Dice the figs, add that and the orange zest to the crumb mix. Pour in the orange juice and stir with a knife and gently squeeze the mix to bring it together. You may need to add a tiny amount of cold water. Be careful not to drown the mix, it is meant to be crumbly.
Bring the mixture together into a log shape and wrap in plastic warp. Shape the log so that it is approximately 2×2 inches square and 6 inches long. Twist the ends of the plastic wrap to help obtain the shape. Gently flatten each side of the log on the counter to make a rectangle.
Chill in the refrigerator for 45 minutes.
Unwrap the log, roll in the raw sugar pressing lightly. Slice the log into 1/4 thick slices and put onto a parchment lined baking sheet,
Producer: Baus Family Vineyard. Vinted and bottled by Great Domaines & Estates, Healsburg, CA
Grape: Zinfandel, private reserve
Price: $14.99 -$24.99
Divine! Beautiful like a perfectly ripe cherry. Under the veil of deep claret, vibrant red plum is hiding just below the surface.
Just as the appearance suggested the nose is deep and rich. Lush cherry and currants spring into you nose and tease the senses. Underneath are subtle hints of stewed berries and sweet tobacco.
A mouthful of delicious plum and berry jam gives way to very bright fresh cherries, black currants and blackberries. Your palate is treated to layers of the same fruit prepared in different ways, ranging from cooked down to straight from the bush. This wine fills every corner of your mouth and when the initial fruit washes away toasted tannins are left dancing on your cheeks. This little minx isn’t done with you yet, this has a loooong finish that ends with the tartness of freshly picked blackberries.
Wow, I was so busy falling head over heels, that I forgot about eating anything.
Made from 100% Cabernet Sauvignon grapes this wine is on the darker side for a rosé. The colour is almost that of a sherry.
Subtle, fresh strawberry buried beneath heavier notes of plum and cooked fruit. Dried cherries and figs come to mind, there is a baked yeast like aroma that brings memories of whiskey laden fruit cakes at Christmas.
The colour and nose of this little madam are deceptive, leading you on to believe the taste will follow suit. However, it is surprisingly fresh and light, tart and crisp. There is a vibrant pop fruit initially on your cheeks and then balances out in true cab style with the full body finish that slowly fills your whole mouth.
To be honest I was a little stumped with this. I tried it with bread and soft french cheese, some charcutiere, some grapes. Possibly a steak or pork dish would be a great match. I found the wine brought out the flavours of the food and but that the food nulled the subtle notes of the wine. My conclusion is this just drink it, and forget the food.
Good wine and a fantastic price, perfect for relaxed autumnal afternoons. I enjoyed this much more than the nose and colour suggested. Sorry there is only a photograph of the empty bottle, it went down rather quickly.