granola

The other day I made granola for the first time.  Well, my mama and I made it a lot when I was little, but that hardly counts, since my only memories of the process are some vague childish sensations like: fun! yummy!  mama!  For my first adult granola-making experience I loosely used a recipe from this book, but as usual, couldn't help but change things here and there.

Here's what you'll need to recreate it, but of course, do like I did and doctor it up according to your taste and whatever you happen to have in your cupboard:

-200 grams of oats (approx)
-a few handfuls each of various nuts and seeds (cashews, hazelnuts, pumpkin seeds and sunflower seeds used here)
-a few handfuls of mixed dried fruits (raisins and goji berries used here)
-4 or 5 Tbsp olive oil
-4 or 5 Tbsp honey (or maple syrup, or agave syrup...)
-ground cinnamon to taste (other options - nutmeg, vanilla, ginger... the possibilities are endless!)

First step is to roast all the bits that need roasting.  In my case it was pumpkin seeds,

And cashews and hazelnuts (remember my tip from the other day?  This is when it comes in handy).

Crush all the nuts and seeds a bit, and mix them with your oats in an oven tray.  Drizzle equal parts olive oil and honey over everything, and sprinkle it liberally with cinnamon.

Get your hands in there and mix it all up so that everything's coated with your syrup.

Into the pre-heated oven it goes, at 190° C (or 375° F).  Every 5 minutes or so you want to pull it out, give it a stir, and flatten it back out again, that way all the oat flakes will get golden, not just the ones on top.  Sounds like a bigger hassle than it is, I swear.  Because before you know it, 25-30 minutes have gone by, and you have toasted granola!  Now just add in your dried fruits, give it another toss, and let it sit until it's completely cool.

Full disclosure: I made two batches in three days.  The first batch just... disappeared.  But I whipped up the second batch so quickly it really made me think I could easily do this once a week, and our house could always be stocked with super healthy, super delicious homemade granola.  Doesn't that sound luxurious?

Serve with milk or yogurt, or just eat by the handful as you pass through the kitchen.  Hmmm... maybe that's why the first batch vanished so quickly...

skinning trick

Yesterday Husband asked what I wanted to do today,  I answered, without hesitation, "Learn something".  I surprised even myself.

So today, after a mega kitchen-cleaning, I tackled two brand new (to me) recipes.  The actual results will come later on this week once I've had a chance to go through the zillions of photos I took through the process (learning photography while learning to cook: super fun, but ridiculously time-consuming), but I thought I'd share a quick tip that helped me today.

I actually learned this trick from my dad years ago, and while I haven't needed it in at least a decade, it came to me today in a flash, and I was so glad to have remembered.  Some of you may already know this, but on the off chance you don't, I thought I'd share.  If you ever buy raw hazelnuts instead of roasted ones (by accident, as in my case, or on purpose, for some reason which I cannot fathom), pop them in the oven on a tray.

When the hazelnuts come out of the oven, and the skin is all crackly, toss them in the folds of a damp cloth and roll them around in there.  The dried skin will just flake off and stick to the fabric, and you will be left with beautiful delicious naked hazelnuts.

Magic!