Raspberry & Maple Syrup Bircher Muesli

I often go through phases where I’m completely obsessed with and constantly craving one type of food for a few weeks at a time. In the past, it’s been banana oatmeal, pesto on bagels… and recently, it’s bircher muesli.

Bircher muesli was created by Swiss doctor Maximilian Bircher-Benner as a health food for his patients. Nowadays, it’s a healthy breakfast option which is also incredibly easy to make and very customisable. It’s pretty similar to overnight oats – but Dr Bircher-Benner was way ahead of the trend, as he invented this in the 1890s!

I like to make a big batch of this on Sunday evening, which gives me breakfast for at least 4 days. It’s definitely best to keep it in the fridge for at least 6-8 hours before serving, so that the oats can soak up all the liquid ingredients to become very creamy. I think the flavours mingle and improve after a few days, though I wouldn’t keep it for any longer than 5 days.

Ingredients (4 servings)

  • 100 g rolled oats
  • 120 g natural yoghurt
  • 2 apples, grated (I used braeburn, but any crisp, juicy apple will work)
  • 2 tbsp maple syrup
  • 70 g frozen raspberries
  • 1 tsp cinnamon
  • A handful of raisins
  • A splash of milk

Directions

  1. Roughly grate the apples.
  2. Mix all the ingredients together – if the mixture looks too dry, loosen with a splash of milk. The measurements above can be changed depending on your tastes – add more yoghurt / milk if you prefer a moister muesli.
  3. Keep in the fridge overnight, or for a minimum of 4 hours.
  4. Serve and enjoy!

Like I said, feel free to change up the fruits you add into the mixture, or add a few handfuls of nuts for more texture! Let me know in the comments what you think – I hope you enjoy this recipe as much as I do!

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Strawberry Quartet – Four Delicious Ways to Enjoy Strawberries this Summer

Summer is in full swing here in London, so I thought I would share four (or technically three) ways to prepare my favourite fruit of the season – strawberries! I served these together, but you can also have them separately, or paired with other desserts.

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(From top, going clockwise) – roasted strawberries, marinated strawberries, strawberry ice cream and a fresh strawberry

1. Fresh strawberries

Okay, okay this is a bit of a cheat as there’s not much preparation to do – but sometimes fresh fruit should just be enjoyed as it is, with nothing else added.

That being said, here are three tasty ways to prepare this beautiful fruit.

2. Roasted strawberries

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Roasting the strawberries gives the fruit a more concentrated, sweeter flavour. The berries end up with a gooey and syrupy texture, meaning they’re best paired with something else (e.g. ice cream, oatmeal, bircher muesli, toast), rather than eaten on their own (though I wouldn’t stop you!).

Ingredients

  • 200 g strawberries
  • 1 tbsp maple syrup
  • 1 tbsp honey
  • Pinch of sea salt and black pepper
  • Squeeze of lemon juice

Directions

  1. Preheat the oven to 180°C / 160°C fan / 350°F.
  2. Cut the strawberries into halves or quarters (if large).
  3. Mix all the ingredients together.
  4. Roast in the oven for 30 minutes, turning them halfway.

3. Marinated strawberries

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This is a delicious recipe that heightens the sweetness of the strawberries, while keeping them extremely fresh. I love the extra zing! that the mint and lemon zest provides to the fruit. Again, like the roasted strawberries, these are a great topping for other desserts or breakfasts.

Ingredients

  • 200 g strawberries
  • 1 tbsp caster sugar (you could use a natural liquid sweetener, if you prefer)
  • 5 mint leaves, finely chopped
  • Zest and juice of 1/4 lemon

Directions

  1. Cut the strawberries into quarters.
  2. Mix all the ingredients in a bowl and cover with cling film.
  3. Chill in the fridge for at least 1 hour, and longer for a more syrupy result.

4. Strawberry ice cream

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Despite being such a simple flavour, strawberry ice cream is one of the hardest ice creams to get right. Often, it can end up with small ice crystals because strawberries are over 90% water! Therefore, you have to start with the highest quality strawberries which are super sweet (rather than pale and watery) to make this ice cream.

Some recipes say to cook the strawberries first before mixing it with the ice cream base (e.g. David Lebovitz’s Roasted Strawberry & Miso Ice Cream), but I wanted to retain the naturally fresh flavour of strawberries, so I chose to puree the fruit before combining it with my usual custard base.

My ice cream has a light, fragrant note of strawberries, but unfortunately the berries I used weren’t as ripe and sweet as they should’ve been. Thankfully, there were no crunchy ice crystals!

This is a lovely ice cream to enjoy on its own, or with another dessert. I love the combination of strawberries, white chocolate and matcha, so I paired this ice cream with some homemade matcha blondies (recipe to come).

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This has been a pretty long post – so I’m glad you’ve made it down here! Let me know what your favourite way of eating strawberries this summer.