Lamb’s Liver Pate’ – Rich, Smooth, Creamy Lambs Liver Pate’ – Quick & Easy, the Food of Kings!

lamb's liver pate',lamb liver pate',how to make lamb liver pate',homemade lamb liver pate',creamy lamb liver pate',lamb liver pate' recipe,how to make lamb liver pate' at home, lamb liver pate recipe bbc, lambs liver pate recipe jamie oliver, lamb liver pate paleo, lamb liver pate jamie oliver, lamb liver pate thermomix, lamb liver pate bbc, lambs liver pate ingredients, lambs liver pate with brandy


Lamb's Liver Pate' - Rich, Smooth, Creamy Lambs Liver Pate' - Quick & Easy, the Food of Kings!
Author: 
Recipe type: Pate'
Cuisine: French
Prep time: 
Cook time: 
Total time: 
 
Lamb's liver pate' is quick and easy to make. It is smooth and creamy with a wonderful taste and texture - this truly is the food of kings!
Ingredients
  • 200g Streaky bacon
  • 600g Lamb's liver
  • 50g Butter
  • 2 x Medium onions, chopped finely
  • 1 Clove garlic, finely chopped
  • 1 Tbs Tomato puree
  • 60ml Brandy or Cognac
  • 200ml Sour cream (optional)
Instructions
  1. Cut the lambs liver into cubes, the streaky bacon into strips, and dice the onion and garlic.
  2. Heat a pan over medium heat, add the butter and fry the bacon for 3 minutes until barely browned.
  3. Add the onion and garlic and continue to fry gently for a further 3 minutes until the onion is tender.
  4. Add the liver to the pan and fry this for 5 minutes until it is cooked through.
  5. Pour in the brandy and the tomato puree and continue frying gently for a final 2 minutes.
  6. Remove the pan from the heat and allow it to cool for 5 minutes. Using your stick blender, puree the liver until absolutely smooth. At this stage you can add the sour cream if desired, but this entirely personal choice.
  7. Transfer the pate to serving bowls, single portion or bulk and seal the top of the pate with melted butter.
  8. The pate will last for up to 10 days in your refrigerator, or up to 3 months in your freezer wrapped airtight in cling wrap.

 

Butter-Fried Queso Blanco. Slices of Queso Blanco Fried until Golden, Topped with Heavenly Sauce.

Queso Blanco (Cheese), queso fresco, white cheese, recipe, receta, how to make cheese, como hacer queso, Mexican, queso blanco recipe, queso blanco cheese recipe, queso blanco fried, queso blanco velveeta, como hacer queso blanco, Queso Blanco Recipe, Homemade Queso Blanco, preparacion queso, elaboracion de queso, Mexican Queso Dip, Mexican Recipe, Mexican Food, Mexican Cuisine, Queso Ranchero


Butter-Fried Queso Blanco. Slices of Queso Blanco Fried until Golden, Topped with Heavenly Sauce.
Author: 
Recipe type: Cheese
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
In our previous episode we made fresh queso blanco or Mexican white cheese. Today we're going fry slices of this cheese in butter until golden, then top it with rich combination of cocktail tomatoes, garlic, sliced pickled gherkin, capers and a unique instant ricotta.
Ingredients
  • 2 x 20mm / ¾ inch Slices of Queso Blanco cheese
  • 40g Butter
  • 8 Cherry / cocktail tomatoes
  • 1 Tbs Chopped garlic
  • 1 Pickled Gherkin, sliced
  • 2 Tbs Pickled capers
  • 90ml Fresh cream
  • Salt to taste
  • Dried red chilli flakes to garnish
Instructions
  1. Cut 2 slices of queso blanco from the center of the round of cheese. Cut them 20mm or ¾ inch thick.
  2. Measure out the garlic, butter, red chilli flakes, cream and capers.
  3. Slice the tomatoes in half length-ways, and slice the gherkins.
  4. Heat your pan over medium high heat, add the butter.
  5. Add the cheese to the pan and wipe it around in the butter to coat all over.
  6. Fry the cheese on the flat sides for 2 to 3 minutes until golden.
  7. Turn the cheese over and fry for a further 2 to 3 minutes until golden.
  8. By this stage, the cheese will have softened, so use a spatula to remove it from the pan to avoid damaging it.
  9. Add the tomatoes to the pan and stir these around in the butter for 60 seconds.
  10. Add the garlic and stir this for further 15 seconds until fragrant.
  11. Add the capers and sliced gherkin and stir this briefly to heat it through.
  12. Pour in the cream. Almost immediately, you will see the cream react with the acid in the tomatoes, capers and gherkin.
  13. This reaction in combination with heat causes the cream to convert to full cream ricotta cheese instantly.
  14. Stir this briefly and remove the pan from the heat.
  15. Transfer the fried cheese to platters, top each with half of the sauce.
  16. Garnish the plates with a scattering of red chilli flakes and serve immediately.

 

Simple Sous Vide Eggs. Sous Vide Simpson Eggs – a Fun and Tasty Treat!!!

sous vide, egg, Sous-vide, poached, poaching, modernist cuisine, Eggs Benedict (Dish), sousvide, poached eggs, sous vide supreme, professional eggs benedict, sous-vide poached egg, sous vide eggs soft boiled, sous vide eggs youtube, sous vide eggs chefsteps, sous vide eggs 75,how to sous vide eggs,simple sous vide eggs,spiky top eggs,spiky top poached eggs


Simple Sous Vide Eggs. Sous Vide Simpson Eggs - a Fun and Tasty Treat!!!
Author: 
Recipe type: Eggs / Breakfast
Prep time: 
Cook time: 
Total time: 
 
Simple Sous Vide Eggs. If you want to get technical, this should be cooked in a circulation sou vide bath, but this is the quick and easy version, requiring no special equipment, with very similar results to the real thing. I call them Simpson Eggs as a result of the spiky tops resembling Bart Simpson's hair.
Ingredients
  • Eggs
  • Butter
  • Cling-wrap
Instructions
  1. Take a piece of cling-wrap and a small dish. Rub a little butter in the dish, and then in the center of the plastic.
  2. Press the plastic into the dish and crack an egg into the indentation in the plastic.
  3. Lift the corners of the cling-wrap up together to enclose the egg. Repeat this until all of your eggs are wrapped.
  4. Half fill a pot with boiling water and put this over medium low heat. You don't want the water to boil, but merely keep the heat. The temperature should be between 70 & 80 Celcius.
  5. Using a double boiler makes this simpler, but this is not absolutely necessary.
  6. Hang the eggs over the edge of the pot so that the entire egg is in the hot water.
  7. Allow this to stand for 10 minutes, then lift the eggs from the water, unwrap them carefully and serve immediately.

 

The Gourmet Breakfast. Bacon on Egg with Caramelized Pears, Blue Cheese, Camembert and Feta.

gourmet breakfast,how to make a gourmet breakfast,3 cheese gourmet breakfast,best breakfast recipe,, gourmet breakfast menu, gourmet breakfast foods, gourmet breakfast menu ideas, gourmet breakfast basket, gourmet breakfast recipes with eggs, gourmet breakfast ideas, perfect breakfast,best breakfast recipe,easy fancy breakfast,impress your girlfriend breakfast


The Gourmet Breakfast. Bacon on Egg with Caramelized Pears, Blue Cheese, Camembert and Feta.
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
 
Bacon, blue cheese and caramelized pear slices make a formidable combination. Add a Chinese Egg Omelette, a crumble of Feta and a couple of slices of Camembert.... that gives you THE Gourmet Breakfast!!!
Ingredients
For Each Serving you will need
  • 3 Rashers streaky bacon
  • 8 Slices of fresh pear
  • 25g Feta cheese
  • 25g Creamy blue cheese
  • 4 Small wedges Camembert cheese
  • 2 Eggs, lightly beaten
Instructions
  1. Heat a 20cm or 8 inch pan over medium high heat and fry the bacon until lightly golden, then remove it from the pan and keep it warm.
  2. Add the pear slices to the pan and fry these for 6 to 8 minutes turning halfway through. The pears should be well browned and tender. Remove these from the pan and keep them warm with the bacon.
  3. Pour in the egg and fry this for 3 minutes per side until golden.
  4. Place the egg in the center of a platter and arrange the fried pears around the edge of the egg.
  5. Place the bacon in the center in such a way that it stznds up on its edges giving the meal some height.
  6. Arrange the Camembert around the bacon at every quarter of the circle. Crumble the feta cheese over the bacon, then crumble the blue cheese over the caramelized pears.
  7. Season with cracked black pepper and serve immediately. There is no need to season with salt as the feta and the blue cheese provide more than enough salt.

 

Crispy Fried Potato Cakes with Smoked Salmon & Herb Mayonnaise. Potato Cakes with Lox.

potato cakes with smoked salmon and herb mayonnaise,crispy fried potato cakes with lox,fried potato cakes with smoked salmon,smoked salmon potato cakes,how to make potato cakes with smoked salmon,herbmayonnaise with smoked salmon on potato cakes,, potato pancakes with smoked salmon recipe, potato pancakes with smoked salmon and dill creme fraiche, dill potato cakes with smoked salmon, mini potato pancakes with smoked salmon, potato pancakes with smoked salmon sour cream and dill


Crispy Fried Potato Cakes with Smoked Salmon & Herb Mayonnaise. Potato Cakes with Lox.
Author: 
Recipe type: Seafood / Breakfast / Brunch
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
 
Potato cakes with smoked salmon and herb mayonnaise is a classic breakfast or brunch meal. The creamy potato cakes with crispy fried outside offset against the rich smoked salmon and herb mayonnaise combine to form a breakfast fit for kings. Potato cakes with lox.
Ingredients
  • 4 Medium Potatoes
  • 200ml Mayonnaise
  • Small handful of fresh dill
  • Small handful of fresh parsely
  • Small handful of fresh garlic chives
  • 4 Slices smoked salmon
  • 50g Butter
Instructions
  1. Place the mayonnaise in a jug and add the dill, parsley and garlic chives. Using your stick blender, zap this until everything is finely chopped and well combined.
  2. Peel 4 medium potatoes and cut them into 8ths. Boil the potatoes for 20 minutes until soft, then drain and transfer to a large mixing bowl.
  3. Add 60ml of the mayonnaise to the potatoes, then mash the potatoes until very smooth.
  4. Using wet hands, pick up a quarter of the potato and form it into a patty about 25mm or 1 inch thick. Repeat this until all 4 patties are formed.
  5. Heat your pan over medium high heat then add 50ml of butter. Fry the patties for 3 to 4 minutes per side until crisp and golden.
  6. Remove the patties from the pan and transfer these to 2 serving platters.
  7. Top each potato cake with a generous sliver of smoked salmon, then top this with some of the herb mayonnaise.
  8. Garnish this with some extra dill and edible flowers and serve immediately.

 

Black Olive, Feta & Spinach Muffins. Savory Muffins Recipe with a Taste of the Mediterranean.

savory muffins recipe,savoury muffins recipe,how to make savory muffins,how to make savoury muffins,Black Olive Feta & Spinach Muffins,muffins using olives and feta,muffins using spinach and feta,muffins using black olives and feta,mediterranean style muffins,muffins with feta cheese,muffins in baking paper,make muffins using baking paper,savory muffin recipe vegetarian, savory muffins recipe easy, savory muffin recipes healthy, savory muffin recipe breakfast


Black Olive, Feta & Spinach Muffins. Savory Muffins Recipe with a Taste of the Mediterranean.
Author: 
Recipe type: Baking / Muffins / Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
These olive, feta and spinach muffins are dead-easy and quick to make. The flavor is outstanding, and this is simply the best savory muffins recipe around.
Ingredients
  • 240g Self-raising flour
  • 3ml Salt
  • 10ml Baking powder
  • 60g Baby spinach, finely chopped
  • 200g Feta cheese
  • 200g Balck olives, pitted and cut into rounds
  • 1 Egg
  • 300ml Milk
  • 50ml Melted butter
Instructions
  1. Sift the flour, salt and baking powder into a large mixing bowl.
  2. Add the finely chopped baby spinach and the black olive rounds and mix them into the flour, then crumble in the feta cheese.
  3. In a jug, whisk together the milk, egg and melted butter, and pour this into the mixing bowl.
  4. Using a wooden paddle, mix the batter until all of the ingredients are just wet. Over-mixing the batter will result in tough muffins.
  5. Press a square of baking paper into one of the muffin pan holes then fill this with batter. The weight of the batter will hold the paper in place. Continue this until all 12 holes are filled with equal amounts of batter.
  6. Bake the muffins in a preheated oven at 180c or 350f for 30 minutes. Test for doneness by pressing a toothpick or skewer into one of the muffins. If it comes out clean, the muffins are ready, if not, return them to the oven for another 5 minutes.
  7. Remove the muffins from the oven and allow them to cool for 20 minutes on a wire rack before serving.

 

How to Make Eggs Benedict with Real Hollandaise Sauce. Eggs Benedict & Hollandaise Sauce Recipe.

eggs benedict recipe,traditional eggs benedict recipe,hollandaise sauce recipe,real hollandaise sauce recipe, traditional hollandaise sauce recipe,eggs benedict with real hollandaise sauce,how to make eggs benedict,how to make hollandaise sauce,how to make real hollandaise sauce,eggs benedict with real english muffins and hollandaise sauce,how to poach eggs for eggs benedict,perfect eggs benedict,best eggs benedict recipe


How to Make Eggs Benedict with Real Hollandaise Sauce. Eggs Benedict & Hollandaise Sauce Recipe.
Author: 
Recipe type: Breakfast / Eggs / Sauce
Cuisine: English
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
In our last episode we baked a batch of insanely good English muffins. You will need a few of these for this traditional Eggs Benedict with Real Hollandaise Sauce recipe.
Ingredients
For the Hollandaise Sauce
  • 4 Egg yolks
  • 15ml Fresh lemon juice
  • 125g Butter, melted
  • Pinch of cayenne pepper
  • Pinch of salt
Other Ingredients
  • 8 Rashers streaky bacon
  • 2 English muffins
  • 30ml White vinegar
  • 4 Eggs
Instructions
To make the Hollandaise Sauce
  1. Place the egg yolks and lemon juice in a jug and whisk these until they thicken and increase in volume.
  2. Transfer this to your double boiler and heat this over medium low heat. Drizzle the melted butter into the egg mixture while whisking continuously.
  3. Continue to whisk until the sauce reaches a custard consistency. Remove this from the heat, stir in a pinch of cayenne pepper and a pinch of salt, then keep this warm on the side.
If you don't have a double boiler, please follow these steps:
  1. Whisk the egg yolks and lemon juice, then transfer this to a stainless steel bowl.
  2. Pour an inch of boiling water into a pot and heat this over medium low heat. Place the stainless bowl on top of the pot - The bowl must not touch the water.
  3. Continue as per above.
For the Rest of the Ingredients
  1. Heat a large pan over medium high heat and fry the bacon until it takes on color. Remove the bacon from the pan and keep it warm.
  2. Slice the muffins in half and place them face down in the bacon fat. Fry these until they are crisp and golden and warmed through.
  3. Wipe the pan out carefully with kitchen paper, then half fill the pan with boiling kettle water, then pour in the vinegar.
  4. Crack the eggs carefully into the water and allow them to poach for 3 minutes.... the whites will be cooked, and the yolks will still be soft. Arrange the muffins on platters, top the muffins with 2 rashers of bacon each, top the bacon with the eggs, then top the whole lot with the Hollandaise sauce.
  5. Season with salt and cracked black pepper and serve immediately.

 

How to Make English Muffins. Light & Fluffy Inside, Crispy Outside – Best English Muffin Recipe.

muffins,english muffins,how to make english muffins,homemade english muffins,perfect english muffins recipe,best english muffins recipe,how to make english muffins at home,english muffins for eggs benedict,eggs benedict recipe, english muffins calories, english muffins ingredients, english muffins nutrition, english muffins breakfast, how to make english muffins from scratch,english muffin dough recipe


How to Make English Muffins. Light & Fluffy Inside, Crispy Outside - Best English Muffin Recipe.
Author: 
Recipe type: Bread, Dough
Cuisine: English
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
A great English muffins requires a rich dough with excellent rising properties. This recipes give you a fantastically light and fluffy inside and crispy outside, with tons of flavor.
Ingredients
  • 4½ Cups all-purpose flour
  • 1¾ Full cream milk
  • 45g Butter
  • 1¾ Tsp Kosher salt
  • 1 Tbs Sugar
  • 1 Large egg, lightly beaten
  • 1 Tsp Baking soda
  • 2 Tsp Dry yeast
  • Cornmeal for dusting
Instructions
  1. Place the flour, salt, sugar, baking soda and yeast in the bowl of your food processor or stand mixer.
  2. Warm the milk and butter together until the butter melts, then whisk in the egg.
  3. Pour this mixture into the dry ingredients and run the processor or mixer until a dough comes together.
  4. Turn the dough out onto a well floured work surface and dust the top of the dough with flour as well.
  5. Knead the dough for 2 minutes, sprinkling with extra flour whenever it gets too sticky.
  6. Roll the dough out to a thickness of 1 inch or 25mm and using a cookie cutter, press out the muffins. Re-roll the off-cuts and continue pressing out muffins until all the dough is used. This recipe will make 12 to 14 muffins.
  7. Dust a large baking sheet with cornmeal, transfer the muffins to the sheet, then dust the tops of the muffins with cornmeal.
  8. Cover the muffins lightly with cling wrap and allow them to rise for 20 minutes in a warm place.
  9. Heat a heavy based pan over medium heat and cook the muffins for 3 to 5 minutes per side until browned and crisp.
  10. Return the muffins to the baking sheet and bake them in a preheated oven at 170c or 325f for 12 minutes.
  11. Remove from the oven and cool on wire racks. The muffins will keep for up to 2 weeks stored in an airtight container.

 

Chinese Steamed Prawn Custards. Succulent prawn meat steamed in a creamy custard, flavored with chives and soy.

chinese steamed prawn custards,chinese prawn recipes,chinese shrimp recipes,chinese starter recipes,chinese egg recipes,chinese seafood recipes,how to steam chinese prawns,how to steam chinese shrimp,Salted Egg Yolk Custard Bun, Chinese Steamed Bun Recipe, Homemake Chinese Steamed,homemade chinese steamed recipes,how to use your chinese steamer, chinese steamed prawns, How To Steam Shrimp, Chinese Steamed Eggs Recipe


Chinese Steamed Prawn Custards. Succulent prawn meat steamed in a creamy custard, flavored with chives and soy.
Author: 
Recipe type: Prawns / Seafood / Egg
Cuisine: Chinese
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Not only do Chinese steamed prawn custards look amazing, but they taste just as good. Thea flavor and aroma and texture of these treats will get your dinner off to a great start.
Ingredients
  • 200g Prawn meat
  • 4 Large eggs
  • 300ml Chicken stock, cooled
  • 60ml / 4 Tbs Garlic chives, finely chopped
  • Light soy sauce to garnish
Instructions
  1. In a jug, combine the eggs and the chicken stock. Whisk these together.
  2. Add half of the chives, and season with salt and cracked black pepper.
  3. Roughly chop the prawn meat and divide among 4 bowls.
  4. Pour equal amounts of the egg mixture into each bowl.
  5. Place the bowls in your steamer and steam over rapidly boiling water for 10 minutes until the center of the egg is set.
  6. Using s paring knife, score an X into the center of each custard.
  7. Drizzle a little soy sauce onto each custard, then top with the remaining chives and serve immediately.

 

 

Bacon & Blue Cheese Savory Muffin.

savory muffin recipe,savory cheese muffin recipe,savory bacon muffin recipe,savory bacon and blue cheese muffin recipe,how to make savory muffins, easy savory muffin recipe,savory muffins with bacon and blue cheese,, savory muffin recipes healthy, savory muffin recipes uk, recipes for a picnic, easy picnic recipes, savory muffin recipe breakfast, make ahead picnic recipe, lunch box recipe, cheese muffin recipe


Bacon & Blue Cheese Savory Muffin.
Author: 
Recipe type: Muffins / Baking
 
The combination of bacon and blue cheese is formidable. This savory muffin recipe is totally flop-proof, fail-proof and fool-proof, and these bacon and blue cheese muffins will go down in history as the yummiest savory muffins ever!
Ingredients
  • 240g Self-Raising flour
  • 3ml Salt
  • 10ml Baking powder
  • 1 Egg
  • 225ml Milk
  • 50ml Melted butter
  • 200g Blue cheese
  • 6 Rashers of streaky bacon, chopped
Instructions
  1. Chop the bacon into bits and fry this over medium heat for 8-10 minutes until well browned and crisp. Remove and drain on kitchen paper.
  2. Sift the flour, salt and baking powder into a large mixing bowl.
  3. In a jug, whisk the egg into the milk, then pour this into the flour.
  4. Whisk this to a thick batter, then mix in the melted butter.
  5. Crumble the blue cheese into the batter, and add the bacon bits.
  6. Stir this until everything is evenly distributed in the batter.
  7. Cut 6 pieces of baking paper into 15cm / 6 inch squares, and press these into the muffin pan. Spoon equal amounts of batter into each hole.
  8. Bake the muffins at 180c / 350f for 25-30 minutes. Press a tooth-pick into the center of a muffin, if it comes out clean, the muffins are ready. If it does not, return the muffins to the oven for a few more minutes, then test again.
  9. When ready, remove the pan from the oven, remove the muffins from the pan and let the muffins cool on a wire rack for 15 minutes before serving.

 

Crispy Bacon Baskets with Garlic Chive Omelettes

Crispy Bacon Baskets - Bacon Cups - Bacon Bowls


Crispy Bacon Baskets with Garlic Chive Omelettes
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
I have seen dozens of ways to make bacon baskets, most of them complicated and not worth the hassle. This method is simple and quick, and yields the best results as well. These tasty treats are served with featherlight Chinese Garlic Chive Omelettes. For more videos like this, please subscribe to our Youtube channel!
Ingredients
For the bacon baskets
  • 4 Thick-cut onion rings
  • 8 Rashers streaky bacon
  • ¼ Green pepper, finely diced
  • ¼ Yellow pepper, finely diced
  • ¼ Red pepper, finely diced
  • 60g Blue cheese
For the omelettes
  • 2 Eggs
  • 6 Tablespoons roughly chopped garlic chives
Instructions
For the bacon baskets
  1. Place 2 rashers of bacon in a cross formation
  2. Place an onion ring on top of the intersection of the cross
  3. Fold the ends of the bacon up and over the edges of the bacon to form the cup
  4. Fill each basket / cup with a quarter of the diced peppers
  5. Transfer these to a roasting pan
  6. Top each of the baskets with a quarter of the blue cheese
  7. Bake the baskets in a pre-heated oven at 180c or 350f for 15 minutes
For the omelettes
  1. Beat 1 egg with tablespoons of the roughly chopped chives
  2. Heat a crepe pan over medium-high heat
  3. Pour in the egg, tlt the pan to spread the egg evenly
  4. Fry the egg for 90 seconds per side
  5. Remove and keep warm - repeat with the remaining egg
To finish
  1. Place an omelette on each plate
  2. Top each omelette with 2 of the bacon baskets and serve immediately

 

The Best Granola Recipe. How to Make Homemade Granola!

How to make Granola. Healthy granola recipe.


The Best Granola Recipe. How to Make Homemade Granola!
Author: 
Recipe type: Breakfast Cereal
Prep time: 
Cook time: 
Total time: 
 
Make you own healthy granola using all natural ingredients. This recipe uses whole nuts, but you may chop the nuts if you prefer. The whole process is really simple, so go ahead and give it a try! This granola recipe will guarantee your success. For more "Learn to Cook" videos please subscribe to our Youtube channel!
Ingredients
  • 300g Rolled oats (not instant oats)
  • 75g Whole raw almonds
  • 45g Raw sunflower seeds
  • 45g Raw pumpkin seeds
  • 30g Seasame seeds (preferably un-hulled)
  • ½ Tsp Ground cinnamon
  • ¼ Tsp Salt
  • 60ml Water
  • 60ml Sunflower oil
  • 120ml Honey
  • 2 Tbs Treacle sugar
  • ½ Tsp pure vanilla extract
  • 1½ Cups dried fruits of your choice (cranberries,apricots, dates, figs, raisins, apples, banana chips)
Instructions
  1. In a large mixing bowl combine the oats, nuts, seeds, ground cinnamon, salt and dried fruit
  2. Heat a pan over medium heat and add the water, oil, honey, brown sugar and vanilla extract.
  3. Bring this just to the boil, remove from the heat and pour it over the ingredients in the mixing bowl.
  4. Stir the mixing bowl until all of the dry ingredients are coated with the syrup
  5. Transfer the mix to a roasting pan, spread it out evenly across the bottom of the pan
  6. Roast the granola in a preheated oven at 180c / 350f for 45 minutes. Stir the granola after 15 minutes, again at 30 minutes, and then every 5 minutes for the remaining time
  7. Remove from the oven and let the pan cool on a wire rack. Stir the granola every couple of minutes to ensure it stays separate
  8. Once completely cooled, store in an airtight container

 

Scroll to top

Kitchen Conversions

Convert:
Masses
to:
Volumes
to:
Temperatures
to:
Lengths
to: