Today’s post is inspired by a great article by Roisin Ingle in this week’s Irish Times about dining al desko – a popular activity these days, as post-Christmas credit card bills loom and desires to book a summer holiday blossom. We’re all looking for a way out the sandwich rut and her article as well as this post and this piece offer some great suggestions that I will definitely be trying over the coming weeks, especially the Easy Duck Pie in Ingle’s article and Peanut Chicken Noodle Salad in Usborne’s – yum.
No matter how hard I try, I will never be a morning person, even if I am an early riser these days, and I need to be up and about for an hour or two before I really develop an appetite for breakfast, so Monday-Friday I often eat breakfast at my desk. I’ve been trying to keep breakfast a bit more inspired recently, as a result of a great Christmas gift. My husband bought me a fantastic insulated coffee mug, which turned out to be the gift that keeps on giving. We had a million plastic ones lying around the place, but this stainless steel beauty keep liquids hot for up to four hours. This means that I can brew a pot of filter coffee at home, pour it into my mug, pop it into my bag, run around like a mad woman dropping my son off at creche and chasing buses, and arrive at work with a lovely, hot cup of coffee to savor – all for mere pennies! A quality cup of coffee deserves an equal partner, so I’ve made an effort to trade my slice of toast, bowl of Special K, or (I’ll be honest here…) my Cuisine de France Pain au Chocolat for something a little more upscale. Here are two recipes that I love…
The first is Bill Granger’s Cinnamon Crunch Muesli. This is not yo mama’s muesli…it’s rich, crunchy, and so delicious that it feels a little too naughty for breakfast, but it’s chock full of oats and nuts. (He uses almonds, but I have also used hazelnuts – pecans would probably be nice too). The recipe makes loads and it keeps for weeks in an airtight container. I like to make a batch and leave it in a jar on the counter. I tip a few spoonfuls into a little container while my coffee is brewing, throw it in my bag with a yogurt (this is my current favourite brand). Happy days!
Museli Ready for the Oven
Muesli for the Week
Yogurt and Muesli Parfait with a Honey Drizzle
The second recipe is one that I’ve been making as long as I remember. I’m not sure of its origins, but it’s my mom’s favourite recipe for blueberry muffins. They are super easy and delicious to a ridiculous degree. I like to make a batch on Sunday night and bring them to work or stick them in my son’s lunchbox throughout the week. They’re a lot better than store bought muffins because despite the fact that they contain a bit of butter, they’re relatively low in sugar and have tons of blueberries (antioxidants!) in them. I’ll include metric and American measurements in the recipe.
Blueberry Muffins a la Peggy
2 1/2 c. (300g) plain flour (if you’re feeling virtuous you can use whole wheat pastry flour)
1/2 c. (100g) white sugar
1 T. baking powder
1/2 t. salt
1 c. (280ml) milk
6T. (80 g) unsalted butter, melted
1 cup (140g) blueberries
Preheat oven to 400F/200C. Combine flour, sugar, baking powder, and salt in a bowl. In a separate bowl, beat milk, egg, and vanilla. Mix the wet with the dry and fold in blueberries. Spoon batter into muffin cups and bake for 20 minutes. Voila!