Month: January 2013

Breakfast triffle

~ Eloise Emmett ~ 1 Comment

Serves 4
1 ½ cups rolled oats
2/3 cup apple juice
1 Tablespoons sultana
1 teaspoon dried pumpkin seeds
1 teaspoon almond flakes
1 grated apple

600 ml yogurt

2 punnets berries

To make the Bircher muesli, grate the apple into a bowl and mix with the oats, juice, sultanas, seeds and almonds. Refrigerate overnight.

Serve the muesli layered with the yogurt and fresh berries

Like this recipe? Find more in my first cookbook The Real Food for Kids Cookbook. When you cook this please let me know how you go with it and share it with your friends!

Sage and garlic crumbed pork chop

~ Eloise Emmett ~ 1 Comment

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I have used pork chops but it would be just as good with pork steak, fillets or even beef or chicken
(for four portions, serve with seasonal salad and potatoes)

4 pork chops

½ cup flour
1 egg
1 cup milk

1 cup breadcrumbs
3 tablespoons sage
3 cloves garlic
Salt and pepper

Oil

Trim the fat from the pork, bash the meat with a meat mallet to flatten slightly.
Chop the sage and crush the garlic and mix with the breadcrumbs and season with salt and pepper.
In a separate bowl crack the egg into the milk and whisk.
Put the flour in a separate bowl.
Dip each chop in the flour, shake extra flour off and dip in the egg, then dip in the breadcrumbs coating well.
Heat the flat plate of the BBQ to a low heat and brush with oil, cook the pork chops in the lower heat areas of the BBQ for about 6 minutes on each side.