Today I have two recipes that are a little bit different. bircher muesli uses pre-soaked oats so you need to soak them the night before. I use Flahavan’s porridge oats. They are an iconic Irish company. I had the pleasure of visiting them twice over the last year or two and I also visited the farmer who produces this excellent yoghurt from their own herd of cows. This meal is all about good ingredients.

I also had the opportunity to visit Siobhan in Foods of Athenry. She is a fabulous baker and produces the most delicious granola. I often use it at home over yoghurt and with some strawberries. You could use Pat Clarke’s strawberries. Recently I was at the launch of his new packing facility in Stamullen and it was very impressive.

Eggs are one of my favourites foods. I am often asked what foods I love and poached or soft-boiled eggs would have to be on that list. This second recipe is simple to make and asparagus is also in season at the moment. Instead of parma ham, you could use streaky bacon.

There is a lovely Italian feel to this with the crispy parma ham and olive oil and sourdough bread. This meal could be enjoyed any time of year but is particularly good when asparagus is in season.

Happy cooking,

Neven

Recipes

Bircher Muesli. \ Philip Doyle

Bircher Muesli

Serves four

200ml Simply Better Natural Plain Yogurt

200ml Simply Better Irish Made Pure Wexford Apple Juice

2 tbsp Simply Better Orange Blossom Honey

225g Flahavan’s Porridge Oats

200ml Cream

1 tsp vanilla extract

1 Granny Smith apple

For the granola sprinkles:

3 tbsp maple syrup

100g Simply Better Handmade Red Berry Granola

Fresh fruit, such as berries, mango, peaches, to serve

  • 1 To make the bircher muesli, mix the oats in a large non-metallic bowl with the cream, apple juice, yogurt, honey and vanilla extract. Remove the core from the apple and then grate the apple into the softened oat mixture. Cover with cling film and set aside overnight in the fridge to soak.
  • 2 To make the granola sprinkles, preheat a small non-stick frying pan on medium heat. Add in the granola and drizzle over the maple syrup and toast for five minutes. Turn off the heat and set aside to cool. Store in an air-tight container and use as required.
  • 3 It’s important to keep the mixture quite wet. To serve, divide the bircher muesli among martini glasses or similar and scatter over the granola sprinkles and fresh fruit to serve.

    • Soft-boiled eggs with griddled asparagus and crispy parma ham

    Serves two

    4 large eggs

    1 bunch asparagus spears, trimmed

    1 packet Italian parma ham

    1 tbsp Simply Better Sicilian Dop Val Di Mazara Extra Virgin Olive Oil

    1 tsp Irish butter

    Sea salt and freshly ground black pepper

  • 1 Put the eggs in a saucepan of boiling water and cook for 4 ½ minutes, turning once or twice during cooking.
  • 2 Blanch the asparagus spears in a pan of boiling water for one to two minutes until almost tender but still with a little bite. Drain and quickly refresh, then dry with kitchen paper. Wrap each asparagus spear in a slice of the Parma ham then drizzle with the extra virgin olive oil and season with sea salt and freshly ground black pepper. Arrange on a hot griddle pan and cook for two to three minutes until crisp and lightly golden, turning regularly.
  • 3 Put the soft-boiled eggs into eggcups and then carefully crack off the tops. Add a small knob of the butter to each one and season to taste. Arrange on plates with the griddled asparagus with crispy Parma ham stacked on the side to serve.

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