Friday, October 24, 2014

Home-made granola recipe

Home-made granola. Kodune krõbe müsli.

This was originally posed in January 2009. I'm reposting this with new photos. 

I'm not sure why it took me so long to make my own granola to sprinkle on yogurt for breakfast, considering how incredibly easy it is! The recipe below is a mixture of various ideas, and it's pretty simple. I'm especially fond of the addition of malt extract* that I got from Moosewood granola recipe included in the Moosewood Restaurant New Classics - it adds a lovely, well, malted flavour to the end product. I've used a mixture of chopped apricots, seedless raisins and dried cranberries to 'buff up' my granola, but the choice of dried fruit is obviously yours.

What do you do? Make your own granola/müsli or buy from a shop? If you buy, then what's your favourite brand/type? Just curious :)

Home-Made Granola
(Kodune krõbe müsli)
Makes enough for 2 persons for a week



100 g old-fashioned rolled oats (about 1 cup)
3 Tbsp dark muscovado sugar
5 Tbsp unsweetened coconut flakes
1 Tbsp flax seeds/linseeds
1 tsp cinnamon

3 Tbsp neutral-flavoured oil
2 Tbsp water
1 Tbsp malt extract

To 'top up':
half a cup or so chopped dried apricots or prunes or dried cranberries or seedless raisins

Mix the oats, sugar, coconut flakes, linseed and cinnamon in a bowl. Stir in molasses extract, oil and water, stir to combine.

Line a small baking tray with a parchment paper and spread the granola mixture on top.

Home-made granola. Kodune krõbe müsli.

Bake in a pre-heated 200 C/400 F oven for 15 minutes, stirring once or twice while baking, until the granola is golden and very aromatic (it will crispen up after you take it out of the oven).

Take out of the oven and cool completely, then stir in the chopped dried fruit.

Home-made granola. Kodune krõbe müsli.

Keep in a closed jar and serve with your breakfast yogurt or milk.

* Moosewood recipe uses "barley malt syrup or unsulphured molasses", explaining that "Barley malt is a liquid made from fermented barley and often used in baking bread. We use it here for sweetness and moisture. If unavailable, any unsulphured molasses except blackstrap will work fine". I used a local product which is meant for brewing your own beer at home, but is also widely used for baking bread at home. 

Saturday, October 11, 2014

Gravlax with sea-buckthorn berries



Sea-buckthorn is a popular autumn berry here in Estonia. I'm afraid it's not so widely known in the US where most of my blog readers are based. However, given that Doctor Oz has been touting sea-buckthorn as one of the superberries, this may change :) 

Sea-buckthorn berries have a pleasant, but very tart flavour. They can be used instead of lemons - and here sea-buckthorn juice is used as a replacement for lemon juice in curing some nice salmon. 

Use highest quality fresh fish to make this dish. 

Gravlax with sea-buckthorn
Serves four to six

500 g fresh salmon filet
2 Tbsp natural/unsweetened sea-buckthorn juice
2 Tbsp kosher salt or Maldon sea salt flakes
1 Tbsp caster sugar
1 tsp freshly ground black or white peppercorns
handful of sea-buckthorn berries

Remove any bones with pliers. Brush with sea-buckthorn juice. 
Combine salt, sugar and pepper, spread the curing mixture over the fish and rub it gently in. Cut the filet into two even chunks, place them together, flesh sides touching. 

Wrap the salmon tightly with plastic wrap and refrigerate for at least 24 hours or up to 48 hours. 

Unwrap salmon, discarding the curing mixture (rinse quickly, if necessary, and pat thoroughly dry). 

Tp serve, place gravlax skin side down on a cutting board. Cut the gravlax into thin slices with a fileting-knife (a long, narrow-bladed knife), cutting against the grain, and slightly diagonally. 

Other sea-buckthorn recipes:
Mulled sea-buckthorn drink @ Nami-Nami
Sea-buckthorn jelly with kama mascarpone mousse @ Nami-Nami
Sea-buckthorn and Amaretto cheesecake @ Nami-Nami
Sea-buckthorn and apple tart @ Nami-Nami
Sea-buckthorn sorbet @ Nami-Nami
Cardamom panna-cotta with sea-buckthorn and apricot compote @ Nami-Nami
Sea-buckthorn juice @ Russian Season
Sea-buckthorn @ Real Epicurean
Gelbe grütze @ Küchenlatein
Coconut cream custard on sanddorn mirror @ Vegalicious Recipes
Sea buckthorn curd with raspberries @ Swedish Food
Sea-buckthorn cheesecake @ Bumpkin Mag
Sea-buckthorn mousse @ Andie's Veggies
Sea-buckthorn kissel with Greek yoghurt @ Suvi sur le vif

    Saturday, September 20, 2014

    ApfelSTROHdel - a hot apple toddy with Austrian Stroh rum

    ApfelSTROHdel. ÕunaSTROHdel.

    I've been testing various recipes using the spiced Austrian rum, Stroh, and this autumn/winter drink was quite popular. The ApfelSTROHdel recipe is adapted from the Stroh's website (see here), and it's a witty play of words - think of the famous Viennese apple strudel or Apfelstrudel.  I've still got some Stroh left, I'll be making this again and again. The nights are getting darker and cooler here, and this is a nice recipe to have on a cold and rainy autumn night :)

    ApfelSTROHdel
    (ÕunaSTROHdel)
    Serves 2

    400 ml apple juice (you can use apple cider or unfiltered apple juice)
    2 cinnamon sticks
    2 tsp dark brown sugar (or more, to taste)
    60 ml Stroh rum (I used Stroh 40)

    Heat the apple juice, cinnamon sticks and sugar gently in a small bowl, stirring, until the sugar has dissolved. Do not boil!
    Remove from the heat, let cool for a moment. Stir in the Stroh, pour into glasses and garnish with a thin apple slice (optional).

    Enjoy, preferably in front of a flickering fireplace.

    ApfelSTROHdel. ÕunaSTROHdel.

    Disclosure: This is not a sponsored post as such, but I have received remuneration for sharing this recipe with my Estonian readers on my Estonian-language site.