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Easy Overnight Bircher Muesli

Easy Overnight Bircher Muesli

Breakfast doesn’t get much easies or tastier than this! Overnight Bircher muesli made in minutes to give you breakfast for 3 days.

I make this in lots of three (the quantities in the recipe below) as I find it lasts really well for three days. And then make a fresh lot!

It is perfect to pack up and take to work for breakfast, or as I used to do eat it on the train on the way to the office!

Easy Overnight Bircher Muesli

With just a little prep the night before you will have a nourishing (filling) breakfast in minutes in the morning!
Course Breakfast
Cuisine Australian
Keyword bircher, Breakfast, Muesli, oats, overnight
Prep Time 10 minutes
Resting Time 1 day
Servings 3 people

Ingredients

  • 1 cup Rolled Oats
  • 1 cup water
  • 1 Green Apple grated
  • 1/2 lemon Juice
  • 3/4 cup Greek Yoghurt

Toppings (per serve!)

  • 2 Tbsp greek yoghurt
  • 1/4 cup Raspberries Frozen
  • 2 tsp Honey
  • 1 Tbsp Walnuts crushed

Instructions

  • Combine oats and water in a container. Then cover and refrigerate overnight.
  • The next morning, add in the grated apple, lemon juice and greek yoghurt.
  • This make 3 serves, so spoon a few TBSP of mixture into a bowl and cover and refrigerate the remaining for the following mornings.
  • Heat the berries in the microwave for 30s. Then top the bircher with more yoghurt, berries, walnuts and honey.

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Peanut Butter and Raspberry Bites

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Satay Chicken Skewers

Egg Free Chocolate Cake

Egg Free Chocolate Cake

Who doesn’t love chocolate cake?

Chocolate Ganache Icing

And now everyone can enjoy it! It is egg free, but still delicious, moist and super chocolatey and rich!

Egg Free Chocolate Cake

Make a few easy swaps to make it vegan or use gluten free flour for a delicious gluten free cake. It really is the perfect allergy friendly birthday cake!

Top the fluffy chocolate cake off with creamy whipped chocolate ganache. This is my favourite icing at the moment because its not as sweet as the usual buttercream and whipping the ganache gives it the light feeling of whipped cream!

Egg Free Chocolate Sheet Cake

The perfect cake for everyone! Rich chocolate, moist and egg free to cater for all those with allergies!
Course Cake, Dessert
Cuisine American
Keyword Cake, Chocolate, Chocolate cake, Egg Free, Olive OIl, vegan
Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 1 hour
Servings 16 people

Ingredients

  • 3 cups plain flour
  • 1 1/4 cup caster sugar
  • ½ cup Organic Time Cocoa
  • 2 tps Organic Time baking soda
  • 2 tbsp apple cider vinegar
  • 2 tsp vanilla
  • 2/3 cups olive oil
  • 2 cups cold water

Whipped Ganache Icing

  • 200 g dark chocolate
  • 180 mL thickened cream
  • 1/4 cup sprinkles

Instructions

  • Preheat oven to 160 Degrees Celsius. Line a square cake tin with baking paper. In a large bowl whisk flour, sugar, cocoa and baking soda.
  • In a jug or small bowl, whisk together vinegar, vanilla, olive oil and water. Then combine the wet ingredients into the dry ingredients until fully combined. Pour into the prepared cake tin and bake in the oven for 30minutes or until a toothpick inserted in the centre comes out clean. Cool completely before icing.
  • In a small saucepan heat the cream until it just starts to bubble on the edge. Remove from heat and stir in finely chopped chocolate. Leave for 10mins before whisking with a fork to fully combine the cream and chocolate. Then allow to cool completely (30mins-1hr). Once cool beat the ganache with electric beaters for 2-3 mins until it starts to stiffen.
  • Remove the cake from the tin, spread with the whipped ganache and top with sprinkles!

Notes

  • To make this cake VEGAN make the icing with vegan chocolate and coconut cream!
Egg free Chocolate Cake

Like this recipe? Try out these for size!

Peanut Butter and Raspberry Bites

Healthy Hot Chocolate

Shepards Pie

Satay Chicken Skewers

Herby Garlic Butter

Herby Garlic Butter

I LOVE garlic and I LOVE herbs, so what better combination than Herby garlic butter. This has become a staple in our house to quickly make garlic bread, or my favourite add it to mash potatoes, on top of grilled salmon or even mix a little bit through greens!

Store it in the fridge and use within 2 weeks or in the freezer and use within 3months!

Herby Garlic Butter

The possibilities are endless with this delicious butter! Top off your protein of choice, or mix it through vegetables at dinner time!
Course Side Dish
Cuisine Italian
Keyword butter, Condiment, Garlic, Garlic Butter, Herb
Prep Time 5 minutes
Servings 15

Ingredients

  • 250 g Salted Butter Softened
  • 10 Cloves Garlic Crushed
  • 1 Tbsp Dill Fresh
  • 1 Tbsp Parsley Fresh

Instructions

  • Combine all ingredients in the bowl of a food processor and blend on high for 1-2min until well combined.
  • Store in an airtight container in the fridge or freezer.

Notes

If you don't have a food processor, simple allow your butter to softened further until you are able to mix it by hand!

HerbyGarlicButter

 

Looking for other delicious winter meals? Try these favourites!

Thai Green Chicken Curry

Thai Green Chicken Curry

Thai Green Chicken Curry

This is one of the last recipes I developed in celebration of the Jamie Oliver Food Revolution. Together with 9 other ambassadors, we had the privilege of putting our twist on 10 of Jamie Oliver’s Recipes and sharing them over on his website (ekkk!!!). Still one of my proudest achievements to date!

I have to say this is one of my favourite recipes… But I have something to confess. It is stolen. Stolen from my Mother. My mother taught the fundamentals of cooking and now a lot of the recipes you see on here are a twist of recipes that she used to cook for me every day, as well as a lot of original goodies I have created with the skills she taught me.

No, I didn’t make my own curry paste, I rarely do. The food revolution is all about encouraging people to cook wholesome nourishing meals at home. When you cook from home you limit the number of processed foods you consume and often eat a much healthier diet. So why did I use a store bought curry paste?

 

Thai Green Chicken Curry

Because its a hell of a lot easier, especially when I am time poor. There is nothing wrong with taking the easy route now and then, just ensure you check the label for ingredients.

Here are my top tips for buying a curry paste:
  1. If it has palm sugar, don’t touch it.
  2. Make sure sugar is not one of the top ingredients (most curry pastes will contain a little sugar, this is partly to preserve it, partly to balance the flavours).
  3. Buy a large jar and freeze it in ice cube trays so you always have it on hand (and cut the costs!)
  4. Lastly, do your self a favour and head to your local Asian grocer. Not only will it be cheaper, they will be the ‘real’ curry pastes, will out all the nasties.

My favourite brand for Thai curry pastes are Mae Ploy (I get it from an Asian grocer, but it is now stocked in some coles!

Thai Green Curry

A super easy curry for an easy mid week meal! Plenty of leftovers for lunches or to pack some away for the freezer!
Course Dinner
Cuisine thai
Keyword Chicken, Curry, Dinner, green curry
Prep Time 10 minutes
Cook Time 40 minutes
Servings 6 people

Ingredients

  • 1 tbsp olive oil
  • 1 brown onion
  • 2 chicken breasts
  • 2 large carrots
  • 4 potatoes
  • 100 g Green Curry Paste
  • 2 tsp fish sauce
  • 2 x 400mL Light coconut cream
  • 100 g Bamboo Shoots
  • 2 cups of greens I like to use green beans and broccoli

Instructions

  • Firstly prepare all ingredients to make the cooking process quick and easy. Roughly chop the onion, and cut the chicken breasts into 1inch pieces. Slice the carrots into 0.5cm thick discs and chop the potatoes into 2 cm pieces.
  • Heat the oil in a large heavy-based ban. Then add in onions, allow to cook for 2 mins on a medium heat before adding chicken and cooking for a further 5 mins on low heat (the aim is not to completely cook the chicken, as it will poach further in the liquid). Stir in carrots and potatoes. Then mix in the green curry paste, break up the paste with the back of a wooden spoon and stir to coat all the chicken and vegetables. Then add in fish sauce and 2 cans of coconut cream. Place a lid on the pan ensuring a 1-inch gap on one side (to make sure it doesn't boil over).  Allow the curry to simmer for 30mins, at this stage, you just be able to put a knife through the potatoes and carrots.
  • If you plan on freezing the mixture (which it does very well, for up to 3 months). This is the point to stop.... the high water content of green vegetables means they will go mushy when frozen and defrosted...
  • But, if you plan on eating it straight away continue to add the greens. Cut the greens into small pieces and then stir through the curry. Allow to simmer with the lid off for 5 mins and then remove from heat.
  • Serve with rice and top with chopped coriander.

Looking for other delicious winter meals? Try these favourites!

 

The Ultimate Choc Chip Cookies

The Ultimate Choc Chip Cookies

Choc Chip Cookies Choc Chip Cookies // Dipped in Milk Choc Chip Cookies

Choc Chip Cookies

Everyone needs a delicious choc chip cookies in there repertoire, and this is one of the easiest out there! Soft, chewy and loaded with choc chips!
Course Dessert
Cuisine American
Keyword choc chip cookies, Chocolate, chocolate chips, cookies
Prep Time 10 minutes
Cook Time 10 minutes
Servings 18 Cookies

Ingredients

  • 125 g butter
  • 1 cup brown sugar
  • 1/4 caster sugar or white sugar
  • 1 egg
  • 1 tsp vanilla essence
  • 1 cup self-raising flour
  • 3/4 cup plain flour
  • 1 tsp baking powder
  • 1 cup milk chocolate chips

Instructions

  • Preheat the oven to 160°C.
  • Melt butter in a saucepan over medium heat (or in the microwavand set aside to cool slightly. Pour butter into a large bowl and stir in brown sugar and caster sugar until smooth and sugar is mostly dissolved.
  • Lightly beat the egg with a whisk or fork and stir into the sugar mixture along with the vanilla.
  • Sift flours and baking powder together into a small bowl and then gradually mix into sugar mixture until combined. Stir in chocolate chips.
  • Drop rounded tablespoons of the cookie mixture onto lined baking trays. Then bake for 10-12 minutes or until golden.  Then remove from oven and allow to cool on trays for 3 minutes before transferring to a wire rack to cool completely.