Granola for breakfast!

What’s not to love about Bill Granger? I came across his name when I was on holiday in Sydney earlier in the year. The recommendation came through from a colleague that I must *must* visit Bill’s in Surry Hills, for breakfast one morning.

Bill Granger is known for his modern twist on breakfast and brunch-food and excels in such dishes. While I was in Australia, I was lucky enough to enjoy a couple of bowlfuls of what is labeled on the menu as ‘Bill’s Granola’ – served with greek yoghurt and fruit compote, this was divine. I went back a few more times to enjoy the same meal.

Recently I was back over in Sydney and a visit to Bill’s in Surry Hills had become quite high on my list. Surry Hills is a delightful wee suburb, minutes on foot from the CBD and well worth the small trek especially in the early morning sunshine and fresh spring air. I went back for the granola again, and then later in the week tried the ricotta hotcakes, with banana, topped with a slice of honeycomb butter – this dish was also pretty exceptional and I could have done with a tub of the honeycomb butter to take home with me. I have since found the recipe online, and this will be appearing on my blog one day very soon.

When I eventually arrived home I couldn’t believe my eyes when I came across Bill’s granola recipe in a blog post written by the man himself, and couldn’t wait to get in the kitchen and make it…so here we are (with some of my own additions….).

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Granola for breakfast!
Serves 4

  • 100 grams jumbo porridge oats
  • 50 grams mixed seeds
  • 50 grams blanched almonds, roughly chopped
  • 50 grams pecans, roughly chopped
  • 25 grams desiccated coconut
  • ½ tsp cinnamon
  • ½ tsp mixed spice
  • 2 tbsp oil
  • 2 tbsp runny honey
  • Greek yoghurt, to serve
  • rhubarb, or a selection of berries

Preheat the oven to 180 degrees. In a large bowl, mix all of the granola ingredients together. Tip out on to a lined baking sheet and spread out to form an even layer. Cook for 15 to 20 minutes, stirring a couple of times until the nuts are toasted and golden-brown. Remove from the oven and allow to cool completely.

Serve with rhubarb and thick Greek yoghurt. Enjoy!

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Chocolate Yoghurt Cake

You can never have too much cake.

You can certainly never have too many recipes for cake.

This recipe is fairly easy but I thought I would share it with you anyway! It might look just like a very basic chocolate cake recipe, but it is also, by far, one of the best chocolate cakes I have ever tasted. That’s the truth.

Although I prefer other types of cakes, particularly lemon or carrot, there is something about sinking your teeth into a delicious slice of moist chocolate cake. Just a short post tonight for a very quick and easy recipe! Enjoy.

Chocolate Yoghurt Cake
Serves 16

  • 2 cups flour
  • 1/2 cup cocoa
  • 2 tsp baking powder
  • 2 tsp baking soda
  • 2 cups caster sugar
  • 1 cup cold coffee
  • 1 cup plain unsweetened yoghurt
  • 1 tsp vanilla essence

Preheat the oven to 180 degrees. Mix dry ingredients and make a well in the centre. Add a cup of cold coffee, yoghurt and vanilla and mix until well combined. Place mixture in a greased tin and bake at 180 degrees for approximately 1 hour. The cake is cooked when a skewer comes out clean but moist and cake is springy to touch.

Ice, once cooled, with chocolate icing or serve hot from the oven with ice cream for an indulgent dessert.

Ridiculously Delicious Banana Cake

Banana cake is an old-fashioned family favourite. A staple, if you like. For me, banana cake just does not get old. It is always so soft and well, banana-y. In fact, my birthday cake of choice for many years as a child was a banana cake!

It is also, hands-down, totally the best cake batter to eat straight from the bowl! It’s just so sweet and the bananas give it a thick, sticky, smooth feel that cannot be beat and ensure that the final product is always so velvety and moist.

It’s just so easy – no fancy layers, no complicated mixing techniques. Just a bowl, some ripe bananas, a wooden spoon and you. You can keep over-ripe bananas in your freezer and bust them out any time that you just feel like baking!

There is no need to really harp on, too much, about this one. Ridiculously delicious!

Ridiculously Delicious Banana Cake

  • 1 cup of sugar
  • 100 grams of butter, melted
  • 3 bananas, mashed with a fork
  • 3 eggs
  • 1 teaspoon of baking soda
  • 1/2 a cup milk
  • 150 ml fruit yoghurt
  • 2 cups of flour
  • 3 teaspoons of baking powder

Preheat oven to 160 degrees and spray a 20 cm round cake tin with non stick baking spray. Line the base with baking paper.

Beat the sugar, melted butter, and eggs until thick and creamy. Add the mashed bananas and beat well. Heat the milk in a small microwave proof bowl in the microwave until nearly boiling – roughly 1 minute or so.

Stir the baking soda into the milk and then stir this into the banana mixture. Add the yoghurt, flour and baking powder. Mix well and pour into the prepared cake tin and bake for 45 – 50 minutes until the cake is cooked in the middle and just pulling away from the edges of the tin.

Cool in the tin for 5 minutes then release the spring sides and cool completely on a wire rack. When completely cold, ice with chocolate icing. Decorate the top of the cake with a few nuts of your choice!