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discoveredinaljIt's finally the 17th Lads' Time, and time for...
A Pros Cookbook!
A listing of some of the culinary delights to appear in that fabled series, The Professionals.
Our first offering:
Muesli.
It's light, it's easy, it's got little bits in it.
*=*=*=*=*
Our man Doyle is very healthy; takes care of himself, he does.
Bodie may be skeptical; but a good bowl of muesli can go a long way.
This is a very individualized recipe, and depends only on your imagination.
Adapted from Jamie Oliver's pukkolla by way of ChowHound.com.
Part One: Assemble
Mix together:
Eight parts oats or barley flakes
Two parts bran (wheat or oat)
One part of at least two types of nuts, chopped (walnuts, almonds, hazelnuts, etc)
One part of at least two types of dried fruits (raisins, cranberries, apricots, apples, etc)
Keep in a sealed container.
Part Two: Make
The night (or at least several hours) before, put one serving of the mix into a bowl. Add “runny yogurt” (I'm assuming kefir) or milk (cow, goat, sheep, soy, almond, human kindness, etc). Refrigerate overnight.
In the morning – add any fresh fruit you'd like (Jamie Oliver also adds lime zest) and enjoy!
A Pros Cookbook!
A listing of some of the culinary delights to appear in that fabled series, The Professionals.
Our first offering:
Muesli.
It's light, it's easy, it's got little bits in it.
*=*=*=*=*
Our man Doyle is very healthy; takes care of himself, he does.
Bodie may be skeptical; but a good bowl of muesli can go a long way.
This is a very individualized recipe, and depends only on your imagination.
Adapted from Jamie Oliver's pukkolla by way of ChowHound.com.
Part One: Assemble
Mix together:
Eight parts oats or barley flakes
Two parts bran (wheat or oat)
One part of at least two types of nuts, chopped (walnuts, almonds, hazelnuts, etc)
One part of at least two types of dried fruits (raisins, cranberries, apricots, apples, etc)
Keep in a sealed container.
Part Two: Make
The night (or at least several hours) before, put one serving of the mix into a bowl. Add “runny yogurt” (I'm assuming kefir) or milk (cow, goat, sheep, soy, almond, human kindness, etc). Refrigerate overnight.
In the morning – add any fresh fruit you'd like (Jamie Oliver also adds lime zest) and enjoy!
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Date: 2013-12-17 04:02 am (UTC)no subject
Date: 2013-12-17 12:54 pm (UTC)no subject
Date: 2013-12-17 04:07 am (UTC)no subject
Date: 2013-12-17 12:55 pm (UTC)no subject
Date: 2013-12-17 06:53 am (UTC)Cheers! :-)
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Date: 2013-12-17 12:56 pm (UTC)no subject
Date: 2013-12-17 09:16 am (UTC)no subject
Date: 2013-12-17 12:58 pm (UTC)But this was fun, just wish I'd had more time to play around with ideas.
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Date: 2013-12-17 09:52 am (UTC)youthe lads have in their recipe books!(I'm fascinated by "runny yoghurt" though - to me yoghurt's all runny unless it's set or frozen or something!) I'm having a happy little wonder about whether older-Doyle would be into Jamie Oliver... or if Bodie might go for Heston Blumenthal, just for the joy of eating food that makes people blink... *g*
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Date: 2013-12-17 01:02 pm (UTC)Most yogurts here are sold with added gelatin, so they aren't runny.
And I looked up Heston Blumnethal just now... okay, I'll have to see if I can get in one of his restaurants next time I'm there. :D (And do nothing else, LOL.)
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Date: 2013-12-17 10:58 am (UTC)What a great Pros themed series. Can't wait for the next one. :D
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Date: 2013-12-17 01:04 pm (UTC)Thanks! It was a lot of fun to test the recipes. I could see expanding the selection!
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Date: 2013-12-17 12:24 pm (UTC)no subject
Date: 2013-12-17 01:05 pm (UTC)LOL, I can do that! Maybe I'll move them to AO3.
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Date: 2013-12-17 12:58 pm (UTC)no subject
Date: 2013-12-17 01:12 pm (UTC)And number two is now up ;-)...
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Date: 2013-12-17 01:10 pm (UTC)What a brilliant idea for a post - thank you! And it's just the sort of thing I can see Doyle doing, and irritating the heck out of Bodie in the process *g*
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Date: 2013-12-17 01:13 pm (UTC)Oh, Bodie gets his revenge in the next recipe...
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Date: 2013-12-17 02:27 pm (UTC)Although god knows what 'runny yoghurt' is. Think I'll just use milk!
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Date: 2013-12-20 03:49 am (UTC)no subject
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Date: 2013-12-17 06:35 pm (UTC)no subject
Date: 2013-12-20 03:51 am (UTC)