Zenia Duell
Start your year with healthy foods that are easy to make and easy on the pocket!
NO-FAIL EVERYDAY GRANOLA
I love eating granola for breakfast. It’s sweet and crunchy and fills me up for the day. I started making my own granola at university to save money. My flat mates had to endure me trying out all sorts of different ingredients and occasionally burning my batches of granola as I figured out a foolproof recipe! But after a year of trial and error, here it is:
Ingredients:
– 2 tbsp peanut butter
– 2 tbsp oil (coconut oil is best)
– 2 tbsp honey
– 500g oats
Method:
1. Preheat the oven to 180 degrees Celsius.
2. In a large bowl, mix together the peanut butter, oil and honey to form a paste.
3. Add the oats and stir to form a slightly clumpy mixture.
4. Spread out on a baking tray and bake for 30 minutes, or until browned.
5. Leave to cool.
6. To serve, mix the granola with dried fruit, then sprinkle over yoghurt or pour over milk.
AFGHAN RICE PUDDING
The challenge of moving into a new house is always followed by a second challenge: filling that house with furniture. I decided to buy as much furniture as possible second-hand, which was not only more environmentally friendly, but also allowed me to meet many interesting people; one of which not only gave me furniture but also a recipe to a dessert that has become a favorite.
I had the pleasure of meeting Humaira who was from Afghanistan. Although she was busy packing up her flat ready to move to Jeddah, she still made time to host us, generously serving us coffee and this delicious cardamom rice pudding. She was happy to share the recipe for her authentic rice pudding.
Ingredients:
– 2 litres milk
– 1 ½ cups sugar
– 1 litre water
– 2 cups short grain white rice (Egyptian)
– Ground cardamom
Method:
1. Wash the rice and soak for 15 mins.
2. Put the rice, half the milk, water, and sugar in a pressure cooker.
3. Set the timer for 20 minutes.
4. After 20 minutes, slowly let the steam escape.
5. When the pressure has reduced, open the lid of the pressure cooker and stir in the remaining milk and the ground cardamom.
6. Serve, sprinkled with chopped pistachios and a dash of rosewater, if you like.
