Summer has apparently descended upon the UK this week. However if like us and you’re living in London you might question this ever so slightly. While the rest of the country basks in glorious sunshine, a massive dark cloud has hovered above the capital. I’ve even been tempted to inflate the vacuum packs of clothes under the bed to rescue my winter woolies.
However although the sun hasn’t been shining outside I’m determined to bring some sunshine onto the kitchen table. And as strawberries are the seasonal star of the show for the next few weeks this shouldn’t be too difficult.
Bircher is one of my favourite breakfasts and as there are lots of variations you can really mix it up a bit. It’s also a great alternative to porridge during the so called summer months. Prepare ahead and you’ve got a delicious and nutritious breakfast waiting in the wings for the very next morning.
Going forward my weekly recipes are going to focus on using seasonal ingredients and all should be pretty child friendly so little foodies can get in on the action, preparing and most importantly enjoying their efforts in the kitchen too.
1. Begin by adding of 2 cups of porridge oats into a bowl, 1/2 cup of flaked almonds,(lightly toasted in a dry pan on the hob and keep a few to the side to serve on top) one grated apple and a squeeze of lemon juice. Add 1 cup of strawberries into a blender and blend until smooth. Add the strawberries into the bowl with the other ingredients.
2. Mix everything together, add 2 cups of full fat milk, 2 tsp. ground cinnamon and finally fold all the ingredients together, cover and allow to soak over night in the fridge.
3. Divide between three bowls, stirring in 1 tsp. of honey to each bowl and top with sliced fresh strawberries and a few toasted almonds.