Today I have two recipes that are a little bit different. bircher muesli uses pre-soaked oats so you need to soak them the night before. I use Flahavan’s porridge oats. They are an iconic Irish company. I had the pleasure of visiting them twice over the last year or two and I also visited the farmer who produces this excellent yoghurt from their own herd of cows. This meal is all about good ingredients.
I also had the opportunity to visit Siobhan in Foods of Athenry. She is a fabulous baker and produces the most delicious granola. I often use it at home over yoghurt and with some strawberries. You could use Pat Clarke’s strawberries. Recently I was at the launch of his new packing facility in Stamullen and it was very impressive.
Eggs are one of my favourites foods. I am often asked what foods I love and poached or soft-boiled eggs would have to be on that list. This second recipe is simple to make and asparagus is also in season at the moment. Instead of parma ham, you could use streaky bacon.
There is a lovely Italian feel to this with the crispy parma ham and olive oil and sourdough bread. This meal could be enjoyed any time of year but is particularly good when asparagus is in season.
Happy cooking,
Neven
Bircher Muesli
Serves four
200ml Simply Better Natural Plain Yogurt
200ml Simply Better Irish Made Pure Wexford Apple Juice
2 tbsp Simply Better Orange Blossom Honey
225g Flahavan’s Porridge Oats
200ml Cream
1 tsp vanilla extract
1 Granny Smith apple
For the granola sprinkles:
3 tbsp maple syrup
100g Simply Better Handmade Red Berry Granola
Fresh fruit, such as berries, mango, peaches, to serve
Soft-boiled eggs with griddled asparagus and crispy parma ham
Serves two
4 large eggs
1 bunch asparagus spears, trimmed
1 packet Italian parma ham
1 tbsp Simply Better Sicilian Dop Val Di Mazara Extra Virgin Olive Oil
1 tsp Irish butter
Sea salt and freshly ground black pepper