I couldn't resist - here are some more tasty treats you can knock up in the kitchen. Have a yummy New Year everyone !
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Fruity Pancakes
A quick and healthy breakfast, perfect for those lazy days. Add extra goodness by sprinkling in some fresh blueberries or raspberries.
100g plain flour
1 tsp baking powder
25g golden caster sugar
150g Rachel’s low fat natural bio live yogurt
1 free range egg
25g Dorset Cereals berries & cherries muesli
50g blueberries or raspberries
vegetable or sunflower oil, for frying
golden syrup or maple syrup, to serve
Serves 4
Preparation time 10 minutes. Cooking time 10 minutes
Method
1. Sieve the flour and baking powder into a bowl and mix in the sugar.
2. In a jug weigh out the yogurt and mix in the egg, whisk until well combined.
3. Stir in the muesli and blueberries or raspberries.
4. Heat a lightly oiled heavy based frying pan. Add a couple of tablespoons of mixture to the pan. When the mixture starts to bubble, then flip over and cook on the other side until golden.
5. Keep the pancakes warm and serve with a drizzle of golden or maple syrup.
Any leftover pancakes can be kept and re-heated the next day – try warming them in the toaster!
Equipment needed
Sieve
Bowl & whisk
Frying pan & spatula
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Morning Muffins
Start your day with a healthy, fibre-rich muffin.
300g plain wholemeal flour
130g Dorset Cereals super high fibre muesli (plus an extra 10g for decorating)
3 tsp baking powder
1/2 tsp ground mixed spice
50g golden caster sugar
2 bananas, mashed
150g Rachel’s Greek style honey bio live yogurt
100ml vegetable oil (rapeseed or sunflower)
150ml milk
1 large free range egg, beaten
Makes 12 muffins
Preparation time 20 minutes. Cooking time 20 minutes
Method
1. Pre-heat oven to 195°c/gas mark 5
2. Line a muffin pan with 12 paper cases or lightly oil.
3. Combine all the dry ingredients together with the banana in a large bowl. In another bowl mix together all the wet ingredients. Pour the wet ingredients into the dry and stir gently until combined.
4. Spoon into the prepared tin. Sprinkle with additional muesli before baking.
5. Bake for 25 minutes until risen and golden. Tip: insert a skewer if it comes out clean the muffins are cooked.
6. Cool the muffins on a wire rack. Best eaten when still warm.
Try adding some grated apple or orange juice instead of milk to make the mixture more fruity!
Equipment needed
Bowl or food mixer
12 hole muffin tray
Cooling wire
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Crunchy Sundae
Make this café style breakfast sundae, it's colourful and refreshing. This will give you the very best start for the day.
160g fresh fruit or berries
160g Rachel’s low fat natural bio live yogurt
75g Dorset Cereals honey granola
1 tbsp honey
Serves 2
Preparation time 10 minutes
Method
1. Spoon the fresh fruit or berries into the bottom of a sundae or glass bowl. Top with yogurt and then granola, repeat the layers until the glass is full.
2. Drizzle with honey and serve immediately.
Try using fresh fruit when its in season and available, otherwise try with unsweetened canned or frozen fruit.
Equipment needed
Serving glasses or bowls
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Ploughman's Rolls
These rolls have a scrumptious blend of raisins & nuts, perfect with cheese, chutney and cold meat.
500g strong white bread flour
100g plain wholemeal flour
1 tsp salt
40g unsalted butter
7g or 1tbsp dried yeast/20g fresh yeast
100g Dorset Cereals simply delicious muesli
100g milk
150g Rachel’s low fat natural bio live yogurt (warm)
1 tbsp milk (for brushing)
Makes 8 small rolls
Preparation time 10 minutes plus 1 hour proving. Cooking time 15 minutes
These rolls can also be made in a bread maker
Method
1. Pre-heat oven to 220°c/gas mark 7
2. Place the flours and salt into a bowl or food processor and rub in the butter until the mixture resembles breadcrumbs. Stir in the yeast and muesli.
3. Pour the milk, yogurt into a small bowl or jug and heat gently in a microwave or in a bowl over a pan of boiling water (heat until hand hot).
4. Make a well in the centre of the flour, add the warm yogurt. Mix until you have a soft, smooth dough.
5. Transfer the dough to a floured surface and knead well. Place the dough in a clean bowl and cover with a damp tea towel or oiled cling film. Place in a warm, dry place to rise until doubled in size. Tip: this can be in the top oven, airing cupboard or in a sunny place.
6. Divide the dough into 8 even sized balls and shape. Place on a greased baking sheet and leave to rise once more for approximately 45 minutes. Before baking, brush with a little milk.
7. Bake for 15 minutes or until golden, tap the bottom for a hollow sound.
8. Cool on a wire rack.
Try sprinkling with some cracked black pepper & sea salt before baking.
Equipment needed
Bowl or food processor (with dough hook)
Baking tray
Pastry brush
Cooling wire
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Carrot & Walnut Bread
Very easy and satisfying to make. Delicious with cheese or simply with a knob of butter.
100g Rachel’s low fat natural bio live yogurt
100g milk
7g or 1tbsp dried yeast/20g of fresh yeast
1 tbsp caster sugar
400g organic strong white bread flour
1 tsp salt
100g Dorset Cereals fruit, nuts & seeds muesli
1 large carrot, peeled and grated
50g walnuts, chopped
1 tbsp vegetable oil
Makes 1/1.5kg loaf
Preparation time 15 minutes plus 2 hours proving. Cooking time 40 minutes
This bread can also be made in a bread maker
Method
1. Pre-heat oven to 220°c/gas mark 7
2. Gently heat the yogurt and milk in a microwave or over a pan of simmering water.
3. Mix the yeast and sugar in a bowl and add the yogurt mixture, set aside for 10 minutes.
4. Take the flour, salt, muesli, carrot and walnuts place in a mixing bowl or food processor and make a well in the centre, pour in the yeast mixture and then add the oil. Mix until a dough is formed. If the mixture is a little dry add a touch more yogurt or a little water.
5. Transfer the dough to a floured surface and knead well. Place the dough in a clean bowl and cover with a damp tea towel or oiled cling film. Place in a warm, dry place to rise until doubled in size. Tip: this can be in the top oven, airing cupboard or in a sunny place.
6. Meanwhile grease and base line a 1.5kg loaf tin or simply oil a baking tray.
7. Take the dough, knock back by kneading, ensure the dough is smooth and place in the prepared tin or mould onto the prepared tray. Leave in a warm place once more until double in size again.
8. Bake the bread until golden. Tip: bread is cooked when the bottom sounds hollow.
9. Remove the bread from the tin and place on a wire rack.
Try as accompaniment with a bowl of soup or with some blue veined cheese.
Equipment needed
Bowl or food processor (with dough hook)
1.5kg loaf tin or baking tray
Pastry brush
Cooling wire
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Berries, Cherries & Apple Cake
A lovely cake for afternoon tea, a picnic or served warm for pudding.
Muesli Crumble
25g unsalted butter
125g Dorset Cereals berries & cherries muesli
Cake
1 large apple, peeled, cored and sliced into wedges
175g unsalted butter, softened
175g caster sugar and a little more for sprinkling
3 large free range eggs, beaten
180g self raising flour, sieved
2 tsp baking powder, sieved
100g Rachel’s low fat natural bio live yogurt
100g raspberries, cherries or blackberries
1 tbsp vegetable oil
Makes 1 cake
Preparation time 30 minutes. Cooking time 1 hour 20 minutes
Serves 6-8 people
Method
1. Pre-heat oven to 170°c/gas mark 3
2. Line and grease a 20cm round cake tin.
3. Start by making the muesli crumble, melt the butter then mix in the muesli, stir well and leave on one side to cool.
4. In a shallow frying pan take 25g of butter and 1 tbsp of caster sugar melt and add the apple wedges. Cook until soft and caramelised.
5. Beat together in a bowl the remaining butter and sugar until pale, light and fluffy. Gradually add in the eggs and fold in the flour and baking powder. Add the yogurt being carefully not to over-beat. Mix till smooth.
6. Spoon enough cake mixture into the tin to cover the base then scatter a quarter of the muesli crumble and a third of the apple and berries. Repeat twice more. Finish with the remainder of the muesli crumble and sprinkle with caster sugar.
7. Bake for 1 hour 20 minutes or until well risen and golden. Tip: to prevent the cake from burning place a piece of greaseproof paper over the top.
8. Cool on a wire rack. Serve when still warm.
9. Cake will keep in an airtight tin for a week.
Try frozen berries, they work really well. Delicious served warm with lashings of custard!
Equipment needed
Bowl or Food processor
Wooden spoon
Sieve
Shallow frying pan & 20cm round cake tin
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Oaty Cookies
Oaty Cookies
Delicious cookies, crisp on the outside, chewy in the centre. A great tea time treat !
110g light soft brown sugar
100g caster sugar
80g unsalted butter or margarine
80g Rachel’s low fat natural bio live yogurt
drop of vanilla extract
180g self raising flour, sieved
180g plain flour
1/2 tsp bicarbonate of soda
130g Dorset Cereals tasty, toasted spelt flakes
Makes 18 biscuits
Preparation time 10 minutes. Cooking time 10 minutes
Method
1. Pre-heat the oven to 195°c/gas mark 5
2. Line or grease a baking sheet.
3. In a mixing bowl or food processor cream together the sugars and fats until light and fluffy.
4. Stir in the yogurt and vanilla extract, mix well.
5. Add the flour and bicarbonate of soda and mix further until all the flour is incorporated.
6. Add the flakes.
7. Drop tablespoons of the mixture onto the prepared sheet and bake for 8-10 minutes until golden brown on the edges.
8. Leave to cool slightly before removing onto a wire cooling rack.
Try adding some chocolate chips for extra indulgence!
Equipment needed
Large mixing bowl
Large baking sheet
Wire cooling rack
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Bread Pudding
A simple tray bake. Ideal to use up leftover bread. The nuts and jumbo raisins add beautiful texture.
500g white or wholemeal bread, ideally stale
200g Dorset Cereals simply delicious muesli
100g dried raisins
1/2 tsp mixed spice
450g Rachel’s low fat natural bio live yogurt
250g milk
2 large free range eggs, beaten
140g light muscovado sugar
150g unsalted butter, melted
2 tbsp demerara sugar
Cuts into 12 squares
Preparation time 25 minutes including soak time. Cooking time 1 hour
Method
1. Pre-heat the oven to 180°c/gas mark
2. Butter and line the base of a 20cm non stick square tray.
3. Break the bread into small pieces into a large mixing bowl, add the muesli, dried raisins and mixed spice.
4. Pour in the yogurt and milk and mix well and leave for 15 minutes to soak. Tip: use your fingers to break up the bread, squeeze together.
5. Mix in the eggs and the muscovado sugar, stir well.
6. Add the melted butter and sprinkle over the demerara sugar.
7. Pour into the tin & bake for 1 hour until firm & golden. Leave to cool, turn out and remove the lining paper. Cut into generous squares.
Try Dorset Cereals simply fruity muesli – a combination of sweet papaya and pineapple for a tropical twist.
Equipment needed
20cm non stick square tray
Large mixing bowl
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4 nectarines or peaches, halved and stoned
4 plums, halved and stoned
50g Dorset Cereals honey granola
7 tbsp clear, runny honey
Serve with Rachel’s Greek style natural bio live yogurt
Serves 4
Preparation time 10 minutes . Cooking time 25 minutes
Method
1. Pre-heat the oven to 200°c/gas mark 6
2. Arrange the fruit in the bottom of a shallow ovenproof dish or roasting tray. Stuff the stone holes with the granola and then drizzle over the honey.
3. Bake until the fruit is tender and caramelised usually about 25 minutes. Serve immediately.
Try adding a hint of mixed spice or ground cinnamon, delicious!
Equipment needed
Shallow oven proof dish
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A simple baked cheesecake looks gorgeous and is easy to make.
Cheesecake Base
60g digestive biscuits
150g Dorset Cereals fantastically fruity roasted & toasted muesli
50g butter, melted
Cheesecake
600g soft cream cheese
175g caster sugar
2 tbsp plain flour or cornflour
140g Rachel’s low fat natural bio live yogurt
drop vanilla extract
2 free range eggs plus 1 yolk
200g raspberries
10g Dorset Cereal’s fantastically fruity roasted & toasted muesli (to decorate)
Serves 6-8 people
Preparation time 20 minutes. Cooking time 40 minutes
Method
1. Pre-heat the oven to 180°c/gas mark 4
2. Crush the biscuits in a food processor or in a plastic bag which is tied and bash with a rolling pin.
3. Mix the biscuits with the muesli and butter and press into a 20cm spring-form tin. Place in the oven for 5 minutes, then cool.
4. Beat together the cream cheese, caster sugar and flour until smooth, add a drop of vanilla extract. Add the egg(s) and egg yolk plus the yogurt and mix until light.
5. Stir in the raspberries and pour into the tin. Sprinkle over the muesli.
6. Bake for 40 minutes until set. Tip: the cheesecake should have a slight wobble. Leave to completely cool in the tin.
7. Before serving dust with icing sugar.
Try serving with your favourite fruit coulis and a dollop of créme fraîche.
Equipment needed
Food processor or rolling pin
20cm spring-form tin
Wooden spoon or whisk
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Fruit Cobbler
A cobbler is halfway between a crumble and a pie. Lovely juicy garden fruits & berries covered in a sweet crunchy topping, perfect comfort pudding.
300g frozen berries mix (you can use fresh fruit, if you wish)
200g golden caster sugar, plus extra for sprinkling
1/2 tsp ground mixed spice
3tbsp cornflour
175g self-raising flour, sifted
75g unsalted butter, cubed
125g Rachel’s low fat natural bio live yogurt
25g Dorset Cereals super cranberry, cherry & almond Muesli
Serves 4-6 people
Preparation time 20 minutes. Cooking time 40 minutes
Method
1. Pre-heat oven to 200°c/gas mark 6
2. Place the frozen berry mix into an oven-proof dish.
3. Mix together in a small bowl 100g caster sugar, mixed spice and cornflour, sprinkle this over the fruit and gently combine.
4. Take the sifted flour, butter and the remainder of the sugar, using a food processor or mixer whiz together for a few seconds on pulse speed until fine crumbs form.
5. Add the yogurt and whiz again until a soft dough forms (don’t worry the dough will be very sticky). Spoon the mixture in scattered clumps over the fruit, leave some gaps for the cobble effect. Sprinkle with muesli and sugar.
6. Bake for 40 minutes, or until pale golden and the fruit is tender.
Try adding some sliced bramley apple or pear to the fruit mix. Delicious served warm with cream or ice-cream.
Equipment needed
Oven-proof dish approx 26cm x 18cm
Food processor or mixer
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Raspberry Crunch Sundae
A simple, quick, easy but stylish dessert, using raspberries & fantastic fruity toasted muesli.
Muesli Crumble
50g Dorset Cereals fantastically fruity roasted & toasted muesli
10g soft brown sugar
1tbsp water
250g Rachel’s Greek style natural bio live yogurt
1 tbsp whiskey (optional)
15g soft brown sugar
75g raspberries
Serves 4 people
Preparation time 15 minutes
Method
1. Begin by making the muesli crunch, place the muesli, sugar and water into a shallow frying pan and cook for 2 minutes until the sugar has dissolved and it starts to caramelise. Tip: watch carefully to ensure the mixture does not burn. Set aside and cool.
2. Spoon the yogurt, whiskey and soft brown sugar into a bowl, gently whisk until glossy and smooth.
3. Break up the muesli crunch into small pieces. Place some raspberries in the bottom of a glass then generously spoon the creamy mixture on top followed by the muesli crunch. Repeat the layers; fruit, yogurt and muesli crunch again.
Try drizzling the top with honey for a truly indulgent finish.
Equipment needed
Shallow frying pan
Bowls
2 small tumbler style glasses
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