Simple Granola

Ingredients

• 3 C  oats
• 1/4 C wheat germ
• 1 C chopped almonds
• 1/4 C chopped nuts
• 1/4 C sunflower seeds
• 1 Tbs ground flax seeds
• 1/4 tsp salt
• 1 tsp cinnamon
• 1/2 tsp vanilla extract
• 1/3 C brown sugar
• 1/3 C honey
• 1/4 C vegetable oil
• 2 Tbs water  
• Dried cranberries or other dried fruits as you like

 Directions

1. In a large bowl mix oats, wheat germ, almonds, nuts flax seeds, salt and cinnamon
2. In a glass bowl microwave or in a small pan heat  honey,sugar,oil, water and vanilla extract for 1 minute
3. Pour honey mixture over dry ingredients
4. Stir well until mixture is coated
5. Spread on a cookie sheet
6. Bake for about an hour, stirring every 15 minutes
7. After you turn off the oven, let it cool in the oven
8. When it is completely cool take it off from the oven and add dried fruits or cranberries
9. Store in an airtight container

Beer - Batter Crepes (CREPES SUZETTE)

Ingredients

• 250 gr flour
• 3 eggs
• 400 ml  milk
• 150 ml beer
• 5 Tbs oil
• 1 packet vanilla sugar
• a pinch of salt
• butter for the pan

Directions

1. In a bowl whisk eggs
2. Add milk and oil whisking slowly
3. Scatter flour, vanilla sugar and salt over the mixture. Whisk until smooth . (You can put all the ingredients into the Magimix and  get a smooth batter, too)
4. Add beer. Mix well
5. Cover the bowl. Let the batter rest for some hours or overnight in the refrigerator
6. When you take off the batter from the refrigerator, stir it well with a ladle
7. In a small nonstick skillet melt a little butter
8. With the ladle pour the quantity of about 1/3 C into the pan
9. As you pour in the batter, move the pan in a circular motion, tipping it to distribute the batter evenly.  (Rotate the pan to form a thin crepe)
10. Cook the crepe until golden brown on the bottom
11. Return and cook the other side, too
12. Repeat with the remaining batter
13. Cover the crepes with a towel or with aluminum foil to keep warm 

SAUCE SUZETTE

Ingredients

• 2 oranges, juice 
• 2 oranges, rind
• 2 Tbs sugar
• 1 package vanilla sugar
• 1 Tbs orange liqueur (Grand Marnier)
• 20 gr butter

Directions

1. Melt butter in a small skillet
2. Add sugar and stir until dissolved
3. Add rind and juice, bring to simmer
4. Turn heat to low. Add liqueur
5. Serve the crepes with the sauce

Coconut Milk Curry Chicken

Ingredients

• 500 gr chicken breasts ( boneless, skinless and diced )
• 1 or 2 onions, sliced
• 1/2 hot green pepper,sliced
• 1 can coconut milk
• 3 Tbs sweet Chilli sauce
• 2 Tbs curry powder
• 2 Tbs soya sauce
• 3 Tbs oil
• a pinch of black pepper and salt
• 1 tsp corn flour mixed with a little water until it gets thick

Directions

1. In a large skillet or in a wok heat oil, and fry chicken pieces
2. Take off chicken and fry onions and green pepper lightly
3. Add fried chicken to onions
4. Pour coconut milk over chicken mixture
5. Add curry powder, Chilli sauce and soya sauce
6. Mix well all together. Cook on high heat for a minute
7. Add cornflour  mixed with a little cold water 
8. Mix well
9. Lower heat to medium low
10. Simmer for a few minutes until sauce becomes creamy
11. Serve with white rice

Fried Calamari

Ingredients

• 500 gr calamari, cut into thick rings
• 1 Tbs sugar
• 1/2 tsp baking soda
• 3 Tbs lemon juice
• 4-5 Tbs flour
• 1 C flour
• about 3/4 C soda water

Directions

1. Mix sugar with baking soda and lemon juice. Soak calamari in this mixture.
2. Let rest for 2-5 hours or longer in the refrigerator.
3. Rinse and drain soaked calamari.
4. In a bowl mix flour, 1/2 tsp salt and a pinch of pepper.
5. Dip calamari in flour mixture.
6. In another bowl mix 1 C flour and soda water. You have to obtain a thick mixture.
7. Dip the floured calamari into the flour- soda mixture.
8. Fry the calamari in hot oil- until brown and crispy.
9. Drain calamari on paper towel.
10. Serve hot.

Salmon or Tuna Mousse

Ingredients

• 2 cans tuna , or red or pink salmon, drained
• 3 Tbs mayonaise
• 1/4 C ketchup
• 2 Tbs lemon juice
• 1 tsp mustard
• 1 tsp worcestershire sauce
• 1 small package gelatin, mixed with a little cold water till thick. Then add water to make 1/2 C.
• A pinch of salt and pepper
• 2-3 drops tabasco
• 70 mg cream fraiche

Directions

1. Put the tuna or salmon in  food processor or with a hand blender blend it.
2. Add everything apart cream , continue blending.
3. At the end fold in cream.
4. Pour into plastic wrapped container.
5. Refrigerate  for at least 5 hours. 

White Bread

Ingredients

• 1 1/2 C water
• 4 Tbs dry milk
• 4 Tbs oil
• 2 Tbs sugar
• 2 tsp salt
• 4 C bread flour
• 1 1/2 tsp active dry yeast
• 2 Tbs starter (mahmetzet)or (sourdough)- see recipe in the blog

Directions

1. Add the ingredients into the bread pan in the order listed above- up to the starter
2. The starter you add some seconds after the machine starts to function
3. When bread is baked, take it out of the pan
4. Let bread cool thoroughly before slicing

Spinach Salad

Ingredients

• 2 Packages spinach for salad
• 1/2 C olive oil
• 1/2 C white vinegar
• 3 1/2 Tbs honey
• 1 C dry apples or dry abricot or dry cranberries

Directions

1. Shake well all sauce ingredients in a closed jar
2. Place spinach in a large bowl
3. Just before serving pour the sauce over spinach
4. Toss well
5. Add dry fruit