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Posts tagged ‘Swiss cooking’

Birchermuesli, Perfect Food For The Olympics

Although I vowed I wouldn’t watch any of the Beijing Olympics, I found myself sitting in front of the television,excusing myself by saying I had to wish Roger, who was carrying the Swiss Flag,Happy Birthday.

The Swiss have now managed to win a bronze medal,so I am now committed to watch us beat the Chinese !

I live in the land of the original Birchermuesli.Nothing out of packets for me. It is the perfect food for watching the Olympics on TV. Nourishing, quick,easy and you don’t get a bad conscience looking at all those perfect bodies,because it doesn’t need to have many calories. It usually tastes better though for a good lashing of cream and sugar, brown of course.

Dr.Bircher-Benner 1867-1939, pioneer of whole food health and Birchermuesli introducer, might raise his eyebrows at mine, but basically it is the same as his, which is still served in the sanatorium he founded in Zürich.

You need;

A cup of dry rolled oats

soak in

2-3 cups of fluid, milk, milk/creme, milk/yogurt, or evaporated milk as preferred for about 30minutes.

add

2 apples,grated unpeeled,

1tablespoon of lemon juice (optional)

a handfull of chopped nuts (I like pecan or walnuts),

lots of berries, whatever you have,raspberries, blueberries,strawberries,etc

2 bananas sliced

other fruit if liked, peaches,plums,apricots,mango,chopped. (oranges or pineapple don’t combine well)

Sweeten with honey,brown sugar,or molasses.

Add more fluid if too dry, and serve with whipped cream if you are not counting calories.

In Switzerland Birchermuesli is often eaten with wholemeal bread and butter as a complete meal.

En Guete and let the best man (or woman) win.

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Pumpkin on sticks with Apple Chutney.

You might still have lots of apples lying around and after the end of the month there is bound to be pumpkins.

I know you like chutney,and if you are tired of Pumpkin Pie here is something different to use them up.

Pumpkin on sticks served with Apple Chutney

For the

Apple Chutney. you will need
500gr.Cooking Apples, peeled and cut in small pieces

2-3 Dessertspoons of Sultanas

225gr. Sugar

150ml Vinegar,if possible apple

1 Dessertspoons of freshly grated Ginger

1/2 stick of Cinnamon

1/2 Teaspoon ground Cloves

1/2 Teaspoon ground Pepper

Cook all ingredients by small to medium heat (circa 25min.) until the consistency of jam is reached. Leave to cool.

It can also be filled in clean warm jars, shut tightly and kept up to six months in cool dark storage space.

Pumpkin on sticks

800gr flesh of a firm Pumpkin cut into 2,5-3cm. squares

Salt and pepper

12 Strips of Bacon circa 3cm. wide

Butter to baste

Thin wooden or metal skewers or sticks

Sprinkle pumpkin pieces with salt and pepper.

Wrap bacon around 1/2 of the given amount of pumpkin.

Stick alternate pumpkin pieces on skewers, one with and one without bacon. Brush with melted butter.

Place on baking paper on a baking tray.

Bake at 220° C in preheated oven for circa 25min. Turn at half time.

Serve immediately with Chutney.

En Guete.

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