12 March 2013

Breakfast Lunch Tea

Yes, we did this backwards.  The problem is so many cookbooks, so little time.  Often we just rave about a cookbook (in our head) and then we fail to get it on the page.  So here is the back story from yesterday's post which you should already know if we had posted about  Breakfast Lunch Tea years ago. 

Rose Carrarini was lovely English lass who like to cook, love food, and loved Paris.  So she married a Frenchman and got into the food business.  In 2002 they opened Rose Bakery.   The rest is history.  Every year people flock to Paris to find a British baker! 

Since 2002, the bakery has expanded to multiple locations across the globe and has been imitated by the best.

It is not so much that their food is remarkably innovative.  You have seen carrot cake and quiche before, but Rose Carrarini does it with more style and grace than almost anyone out there.  Her sheer joy in baking is infectious.  One look at this book and you want to rush to the kitchen.   He tiny complex tarts are little square bundles of goodness.  Her clean virtually unadorned cakes are sublime. 

We are not big on cereal here, but we do love a good a granola.  Rose Bakery's is a favorite.

Honey Granola

400 g (5 1/3 cups) old-fashioned rolled oats
125 g(1 cup) whole almonds
100 g (2/3 cups) sunflower seeds
100 g (3/4 cup) pumpkin seeds
50 g (1/3 cup ) sesame seeds
1 tablespoon wheatgerm
125 ml (1/2 cup) sunflower oil
250 ml (1 cup) honey
50 (1/4 cup) brown sugar
a few drops of vanilla extract
pinch of ground cinnamon
1/2 teaspoon salt
1 handful of dried fruit such as sultanas or dates

Preheat oven to 165 degrees C/325 degrees F / Gas Mark 3.

In a bowl mix together the oats, almonds, seeds, wheatgerm.

Put the sunflower oil, honey, sugar, vanilla, cinnamon and salt in a small saucepan with 125 ml (1/2 cup) water.

Bring just to a boil, stirring constantly, then pour over the dry ingredients in the bowl and mix well. 

If the mixture is too wet add more oats -- there should be excess liquids  in the bottom of the pan, and the mixture should be sticky.

Spread evenly on a baking tray and bake slowly for about 1 hour.

Reduce the temperature to  140 C /275 F/ Gas Mark 1 and continue baking until the granola is golden - about an hour.

Switch off the oven and leave to dry out for a further hour -- or even overnight.

This is a great cookbook and cheaper than a flight to Paris.  But if you are headed that way, by all means, do fly on over!





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