Yes, yes, we all know that if there’s one thing that I love, it’s a good, cheesy title!
Never the less, this seemingly corny blog name is quite appropriate because today, I am happy.
And it’s all down to breakfast.
There was a time when everybody sat down to a table of porridge, toast, jams and family in the morning, but it would seem everybody is just too busy these days.
(Or they don’t like breakfast…weird!)
Anyway, since coming back from Australia last week, it’s my mid-year resolution to spend ten minutes in a morning eating some form of early bird fuel in order to kick start my day and my body.
Plus, it means I get ten extra minutes with lovely Mum for a welcomed chat.
A little toast and talking can go a long way you know…
Toasted oats and stewed apple trifle
For those who want to start their day with happiness.
I think we should start a revolution. We should all get up ten minutes earlier, sit down with someone you love-even if it’s just your dog-and just take that little bit of time in a morning to wake up.
Who’s with me?
I made this the night before so it took even less effort this morning!
1/2 cup of oats
1/2 teaspoon of ground ginger
2 teaspoons of vegetable oil
1 pot of natural yoghurt for one person
Turn the oven to 200 degrees.
Place the apple in a pan and cover slightly with water. Place on a medium heat, stirring occasionally and when the water has gone, take off the heat and roughly mash.
Mix the oats with the ginger and oil and spread on a lined baking tray.
Place in the oven and cook for around ten minutes until it feels slightly toasted.
When all ingredients are cool, layer the apple, yoghurt and oats like a trifle and place in the fridge.
Unless you can’t wait until breakfast that is!
If you’re just tuning in to this blog, I am on a mission to ensure the small but wonderful traditions of our country are not lost. I am passionate about British produce and just want people to eat well; I want them to sit around the table at least once a week, eating a great meal and laughing among one another. I want you to use your markets, your butchers and the knowledge of our elders to save the classic dishes and cooking techniques of our time-baking bread, the Sunday roast, making jam.