BEST bircher muesli ever!!

After ordering a great bircher muesli a couple of weekends ago from Clipper Cafe in Glebe; I came home and googled “best bircher muesli recipe”. This returned quite a few responses from different recipe sites such as Taste, Allrecipes.com and bestrecipes.com. Jamie Oliver had a pukka one come up as did Gordon Ramsay. I took a look at most of the pages and started thinking what do I love about bircher? Well, I love its sogginess, non-dry texture and will tend to ask and add milk to get the consistency right. I love grated apple mixed through it although a rhubarb/strawberry compote has worked well too in the past. I love the crunch of nuts also mixed through bircher whether they’re roasted hazelnuts, almonds or pistachios. I love a drizzle of honey for natural sweetness. I don’t mind if there is a scattering of sunflower seeds or LSA stirred through either and I prefer the taste of thick greek yogurt as an added dollop to finish it off.

So with Saturday breakfast not too far off I thought I would enlighten you with what I think is the BEST bircher muesli ever and I have a confession to make; I have made and eaten this three times this week already. Mr ELG also scored it a perfect 10. It incorporates most of my loves noted above with some added extras and is super easy to make the night before and whip together within minutes the moment you wake up. The result is a deliciously scrumptious, textured, slightly tart and yet ever so sweet wholesome breakfast to eat that makes you crave for more as soon as you have eaten the last spoonful and feel good about yourself at the same time!

Ingredients:

2 cups of rolled oats

Juice from 2 lemons

1 cup of water

2 handfuls of almonds – lightly roasted and chopped

1/2 granny smith apple – grated

6 dried apricots – diced

1/2 teaspoon cinnamon per person

1/2 teaspoon nutmeg per person

2-3 Tablespoons thick greek/natural yoghurt per person

Start this recipe the night before. Mix together oats, lemon juice and water. Cover and refrigerate overnight. Per person, spoon 2-3 large tablespoons of the soaked oats into separate bowls. Divide all ingredients equally and place on top of the oats (reserving some of the grated apple) and mix ingredients together so they’re just combined. Garnish with remaining apple, eat, hopefully love and enjoy!

 

Published in: on April 8, 2011 at 6:43 am  Comments (5)  
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Clipper Cafe – a bloody brilliant breakfast spot!

Date: Saturday 26 March, 2011. Suburb: Glebe. Destination: Clipper Cafe.

Last Saturday was in one word frenetic. NSW was going to the polls and voting for Barry, Glebe’s weekly Saturday markets were on and there were people everywhere, the skies kept threatening to open up and pour down and Mr ELG and I were starving! Clipper Cafe has been on the must-go list for a while but I had never quite got there until last weekend. Located at the Parramatta Road end of Glebe Point Road, it is masked by kitsch green and white awnings and peering in through the large glass windows, it looks extremely busy with people out and about already sipping their flat whites and OJs and Saturday catch-ups have long commenced. Our group of 4 are quickly seated at the end of a share bench table and within the blink of an eye, menus are in front of us and first round of coffee orders have been taken. I get the sense there’s no mucking around here and service is top of mind. Taking a first glance at the menu, it has all the Saturday-session essentials ~ eggs, avocado, sausages, bacon, smoked salmon,¬†French¬†toast. Personally I order the bircher muesli with pistachio, honey and poached pears. Friends choose eggs in a variety of ways; poached and baked with an assortment of tasty accompaniments. Our order is taken by someone with a great memory and no notepad and the scene is set to simply sit back, relax and get on with the goss.

As everyone is chattering away, I look around at the character of Clipper and clearly see that it has loads of that and much more. Life-size push bikes hang on the wall next to mini penny-farthings, a selection of travel books on Sicily and Guatemala entice the wandering mind and the place has a buzz, an electricity that meets the frenetic nature of outside. A sip of the coffee is satisfying; creamy and crisp in taste and feeling like we have not waited at all, breakfast is already upon us and waiting to be devoured. Each of us have food envy looking at each other’s orders. Everything is still grand.

The bircher has a subtle sweet taste and has been efficiently soaked. The pears are soft and instantly melt in the mouth. The pistachios are crunchy and add the texture required to confirm happiness in my bowl. Mary has the baked eggs which arrive in a mini red Le Creuset dish. Oozing with sauce and sausages and partnered with crunchy buttered bread, all I hear from then on is silence and satisfied slurping with a smile. Mr ELG ordered the smoked salmon and poached eggs, with capers on toast and moments later, it has also been inhaled. Claire has eggs and bacon – a Saturday standard turned superior. As I said; a bloody brilliant breakfast.

Topping it off, the bathroom was clean – always an extra tick in my box and as I wander back to my seat I notice a Ben and Jerry’s fridge full of tubs and I know I have found a great place I will go to again. The food has exceeded expectations, the coffee was ordered more than once just because it was that good, the wait-staff were polite, smiley and on the ball and while there was a sense of urgency, there was no rush and Saturday started as it’s supposed to.

Clipper Cafe @ 16 Glebe Point Road, Glebe NSW 2037

Published in: on March 29, 2011 at 9:33 am  Leave a Comment  
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