Apple Granola and Bircher Muesli

Apple Granola and Bircher Muesli (this recipe is vegan and wheat free option)

Its the middle of British Apple season which means shops filled with my favourite apple, Cox's Orange Pippins. These tangy little apples are really the ultimate all-rounder: great for crumble, apple sauce, just the right size for putting in your coat pocket as a snack and also very good for homemade granola.

Granola is really quick and simple to make and stores very well so you can just make a big jar and work you way through it gradually. I know you can buy granola and muesli in many thousands of forms in the supermarket but this way you can make it exactly as you like it. Use this recipe as a guide but feel free to add and take away nuts of fruit, sugar or spice.

(Recipe by Sarah Wasserman)

For the muesli: 

450g Porridge Oats (Use the large oats rather than refined easy cook porridge. They are much tastier and better for you)
100g Mixed Seeds (I used a premixed pack of sunflower, hemp and pumpkin but use what you like. You can use nuts instead like chopped walnuts or pecans)
100ml sunflower oil
50g plain flour (I use wheat free but regular is fine)
3-4 tbsp Honey (for vegans use maple syrup)
3 tsp ground cinnamon
1 tsp ground ginger
2 grated cox apples (You can use any apples but try to get a nice crisp variety)
Optional- dried fruit like sultanas, dates, raisins or cranberries

Its quite simple from here.
1) Put all of this is a bowl and just toss it through with your hands.
2) Then spread it across a baking tray thinly (but don't crush it or pack it down because you want to retain the little clumps)

4) Bake in the oven for 30-45 minutes at 160c opening the oven to move the mix around every 15 minutes or so to ensure it cook evenly.
5) When its cool you can add dried fruit if you like. I find it too sweet but my husband likes it so we keep ours in a separate jar and he add his in as he goes.
6) Store in an airtight container, like a Kilner jar. At home, ours in always gone within two weeks so I'm not sure how long it keeps but I would hazard a guess that it keeps for at least a month when stored properly. 

To Make this mix into Bircher muesli

I heard on Radio Four this week that apples are better at waking you up in the morning than coffee because even though they don't contain caffeine, they contain a concentrated hit of glucose which burns slowly and keeps you going for longer. I find a good breakfast is even more essential in the winter when facing a long cold journey to work (or a chilly kitchen and a huge prep list).

For the Bircher Muesli:

Mix one grated apple (just the flesh, not the core), some yogurt (I used gooseberry in the picture, but you can use plain or whatever you prefer), a splash of orange juice and as much granola as you wish.

Halloween recipe #4: Pumpkin, coconut and cardamon soup

Pumpkin, coconut and cardamon soup (this recipe is vegan and wheat free)

This is a really rich, creamy soup and the flavour of the cardamon really complements the pumpkin. If you want to make it lighter then just add one can of coconut and some water. This recipe serves 4-5.

(recipe by Sarah Wasserman)

Ingredients:

800g pumpkin (peel it if its a large tough-skinned variety, but no need for the smaller thinner-skinned varieties)
1 small white onion
3 cloves of garlic
15 cardamon pods - de-shelled
6 kaffir lime leaves (we get these in fresh, if you're using dried then re-hydrate them in some warm water)
1 green chilli

1) Chop up your pumpkin
2) Toast the cardamon pods until they start to pop (not too hot, you don't want to burn them). Then open up the pods and remove the seeds. Crush the seeds in a pestle and mortar or spice grinder.
3) Saute the onions with the chilli, garlic and add the cardamon
4) Remove the tough vein from the kaffir lime leaves and then slice them. Add them to the onions.
5) Add the diced pumkin, saute for a couple more minutes and then add the coconut milk.

6) Simmer for 30 minutes. You may need to add some water depending on how firm your squash is. 
7) Puree the soup with a stick blender then serve.

Halloween recipe #3: Baby Pumpkins filled with chipotle, black bean chilli with toasted coconut and coriander rice

Baby Pumpkin filled with chipotle, black bean chilli with toasted coconut and coriander rice 
(this recipe is vegan and wheat free)

I made this for our daily special main yesterday but I got the idea from our Sous Chef, Marcelo Navarro, who told me about a dish popular in his native Brasil, in which they empty pumpkins and fill them with a coconut curry. I think the nice fresh flavour of the rice and pumpkin married well with the smoky chipotle flavour. This dish is a little labour intensive for making at home but it makes an impressive dish for a special meal or a dinner party.

Our pumpkin man, Greg, has supplied us with lots of beautiful little baby pumpkins. His advice with small pumpkins is not to peel them as the flesh loses flavour so just take the tops and bottoms off and scoop out the flesh. They are really easy to peel on the plate (though the skin is edible and sometimes quite tasty). If you cant get these baby pumpkins you can just use one medium sized pumpkin or alternatively use the bottom part of some butternut squashes and save the rest of the squash for another meal.

This recipe serves 6-8  for a main, depending on the size of your pumpkins. You might have a bit of chilli left over or you could choose to by not making so many pumpkins as the chilli make a lovely meal in itself. Just pop it in the fridge for another meal. It also makes a nice starter if you skip the rice and use slightly smaller pumpkins.

(recipe by Sarah Wasserman)
First prepare your pumpkins. Top and tail and scoop out all the seeds. Then brush the pumpkins (inside and out) with seasoned olive oil mixed with chopped garlic. Roast these in the oven (180c) for about 20 minutes.  

For the Chilli:

1x can black beans
1x can chopped tomatoes
1x diced white onion
200ml water
3 Tbsp tomato puree
1 Tbsp chopped garlic
2 Tbsp chipotle chilli (this is a smokey flavoured chilli which we get from the excellent Cool Chilli Co in Borough Market. Ancho chilli is a good substitute and failing that add more smoked paprika)
1 Tbsp brown sugar (I use muscavado but it doesnt really matter)
1/2 Tsp cinnamon
1/2 Tsp smoked paprika
1 Courgette diced
3 Sticks celery diced
5 Tbsp chopped coriander 

To make the Chilli:

1) Roast the diced courgettes in oven till cooked but still firm and green.
2) Saute the onions in olive oil for a couple of minutes (not too hot) then add the garlic. Turn down the heat and add the diced celery and saute for another few minutes. Then add all the spice including the chipotle and cook out for 2 minutes.
3) Add the tomato puree, chopped tomatoes, sugar, water and cook for 20-30 minutes.
4) Take of the heat. Add the black beans, courgette and coriander.


Fill the pumpkins with chilli and return to an oven (preheated to 180c) till heated through (about 15 minutes).

For the rice:

1) 250g basmati rice (thoroughly washed)
2) 1/2 can coconut milk
3) 100g dessicated coconut (toasted in the oven. Couple of minutes at 180c ought to do it)
4) Green chilli (not diced but thinly sliced)
5) 5 Tbsp chopped coriander


To make the rice:
(I'm sure most of you know how to cook basmati but including it here just in case. Timings are for easy cook basmati but for regular increase cooking time by ten minutes)
1) Heat a pan with a couple of tablespoons of oil. Add the chilli stir and then add the rice. Stir through the oil and then then cook for about 1 minute.
2) Add the coconut milk and then enough water to cover the rice by about 1/2cm. Cover and simmer gently for 10 minutes. Take off the stove and steam for five minutes.
3) Add the toasted coconut and chopped coriander.