Good morning readers! I’m diving right in to this weeks Back to Basics recipes because they are two gems. I was visiting
home (WV) this past weekend and wanted to make something for breakfast that would be easy. I skimmed back and
forth through the book and decided on two that I wasn’t too crazy about, but sounded like they could be made quickly and without much hassle. Ina’s muesli with red berries ended up being crazy good despite the fact that it doesn’t sound too appealing. Muesli hails from Switzerland and is their version of our granola. It’s a mix of raw oats (uncooked oatmeal) that are softened with warm water and mixed with nuts, seeds, and then topped on top of fruit. I’ve never had the real thing (one day Switzerland, one day) so to me, it just sounded like it would taste like wet cardboard.
SO wrong. It’s actually very delicious despite the fact that it doesn’t look too appetizing. I think the additions that Ina gives to it (honey and most importantly, salt) really help give it lots of flavor and goes great with mixed fruit and yogurt. If you’re skeptical, I’m serious, try it. My parents both enjoyed it too. It’s a pretty versatile recipe too so you can really add whatever you want to it. Instead of adding the granola, I took Ina’s suggestion and used wheat germ instead because I have a container left over from when I made her granola bars a few months ago.
I’m not sure why but I really wanted a smoothie this past week. I think it’s the unseasonably warm weather we’ve been having. Anyway, since I already made the smoothie recipe from the book months ago, I was kind of thinking I’d have to make one up until….I came across Ina’s Mango Banana Daiquiri in the cocktails section. Ok, I know that a daiquiri isn’t a typical breakfast food (key word: typical), but I figured if you just leave the rum out, it’s basically a smoothie. Can you do that? Can you make a daiquiri and leave the booze out and call it a smoothie? Well, I did and it hit the spot.
It only has a few ingredients, so take a note from Ina and use the freshest, best quality you can find for the mango, bananas, and the limes (use only freshly squeezed limes here). I think that is what I’m learning most from cooking through Back to Basics, it’s not really about the ABC’s of cooking, but rather learning the best ways to prepare food to maximize flavor – although while some think you can never have too much butter, my waistline is trying to disagree. These two recipes are ones that I’m definitely keeping in my recipe box to have on hand as they are both easy, delicious, and healthy. Enjoy!
For these recipes, I recommend the following: