My search for tasty and easy food has seen breakfast time over-hauled. We’ve not entirely abandoned our Breakfast Frittata, but in search of a bit of variety two or three weekday mornings we’ve been testing a few Granola recipes. Here’s this weeks medley: a warming Coconut, Cinnamon, Seed and Nut Granola. Served…
Coconut, Cinnamon, Seed and Nut Granola
A naturally sweet and crunchy Coconut, Cinnamon, Seed and Nut Granola
Since we started living out of boxes we’ve been eating more crap than normal. A time crunch in the evenings and a dodgy oven mean things like frozen chips, pizzas and waffles have appeared in the shopping trolley on a more regular basis than before. My body and taste buds are…
A lightly spiced lamb mince base topped with savoury custard topping. A lovely hearty dinner from South Africa.
Heat the butter and oil in a heavy pan, over a medium heat. Add the onions and garlic and cook until soft.
Add the mince and stir well.
Add the carrot, spices, herbs, sugar, chilli, seasoning, almonds and lemon rind. Stir well to combine and continue to cook until the flavours mingle.
Stir in the bread and wine vinegar. Mix well, season to taste.
Put the meat into a shallow baking dish / tray and smooth over.
Make the topping by whisking together the milk, eggs, turmeric and seasoning.
Note: I didn't have buttermilk so I used 250ml normal milk but used 4 eggs rather than the 2 suggested so the custard layer would be thick enough to set. Some recipes use double cream so there's plenty of latitude for tweaking the recipe based on what you have to hand.
Strain the custard through a coarse seive as you pour it on top of the meat layer.
Bake in the over for 2. 25 to 35 minutes until set and golden.