Skip to main content

Bircher for One


Joy the Baker raised a crucial point about breakfast a few years ago. Most breakfast recipes out there can't be scaled to feed just one. Even if you add just one egg, you will end up with way too much batter for crepes or pancakes. Joy solved the problem with pancakes, and possibly waffles with her iconic post titled The Single Lady Pancake.

I've now encountered a similar problem with birchermuesli. A Swiss breakfast staple, bircher is a delicious combination of uncooked oats left to soak overnight, apples, nuts and dried fruits. The issue here is the apple. Even the smallest apple will be too much for one serving and you can't leave these apples lying around, they brown too quickly.

So here's my solution. The night before, measure out 3 tbsp oats in a large bowl. Add enough apple juice to cover the oats. This will impart the traditional apple flavour to your bircher without you grating a real apple. The next morning, pick a fruit that goes with oats. It has to be something sweet, not tart and preferably small enough to scale down. Ideal, as you can see, will be grapes. Or berries. Add that to your oats and then anything else that catches your fancy. I like the bite of nuts so I added almonds and then some cranberries to make it an indulgent breakfast. Mix it all in and if you find the muesli to be too thick, you can add a bit more apple juice or even some yogurt.
Labels:

Comments

Anonymous said…
Hello !
My name is Phuong, currently working for Foodpanda India with Food Delivery Service via website: www.foodpanda.in. I would like to take this possibility to introduce Foodpanda to you and hope to cooperate with you. Please let me know your thoughts about it. Contact me: p.le@foodpanda.com. Phuong
March 26, 2014 at 4:00 PM
Anonymous said…
Hello !
My name is Phuong, currently working for Foodpanda India with Food Delivery Service via website: www.foodpanda.in. I would like to take this possibility to introduce Foodpanda to you and hope to cooperate with you. Please let me know your thoughts about it. Contact me via: p.le@foodpanda.com. Phuong
March 26, 2014 at 4:02 PM
Post a Comment

Popular posts from this blog

I've found my perfect cookie

It's a bite sized cookie, with flavors of a pie, shape of a croissant and a pretty, pretty name. It's Rugelach. I first heard of this cookie when it became the baking pick for Tuesdays with Dorrie a couple of months back. The looks, the concept - everything was fascinating. And I've dreamed of making this cookie ever since. I ditched hundreds of recipes floating around and went straight to the master. It's Dorie Greenspan's recipe that I used, and ain't I glad I got it so perfect the very first time. So what's rugelach? It's cream-cheese pastry dough, rolled then cut into wedges, spread with jam and sugar and fillings of choice, rolled into crescents and baked. First the dough. Dorie did it in her processor, but I just went and did it by hand. Put 100 gms cream cheese and 100 gms butter out of the fridge until they were soft but still cold. Added both to a cup of plain flour (I omitted the salt because I use salted butter). Rubbed the flour and but...
10 comments
Read more

Mystery Fruit

This only happened a few times every year, just when the rainy season kicked in. A street hawker will come by, straw basket on head. He will yell "kaul chapni" and I will run out to buy a bundle of these. Stuck together like flowers, they looked like a bouquet. Every hole contains a little fruit. You break out the package, peel the tiny fruit that pops out and eat it. Done slowly, it can take you an hour to eat an head. Or did, when I was about 12 years old. That was the last time I saw this fruit. I've never seen it again, didn't even know what it was called or where it came from. Three weeks back, Vikram Doctor wrote about a store in Khar that sells Sindhi foods. He described this fruit and I knew it came from my vivid childhood memories. And finally, I knew we were talking about lotus fruit. Now talk about coincidences. Last weekend, I was passing by a lane in Bandra and for the first time in many, many years I saw the straw basket filled with my mytery fru...
14 comments
Read more

Of Brun and Bun Maska

There is more to Bombay's breads than the pao that goes into pao bhaji and vada pao. There's Brun. and there's bun. We will get there. First, you have to get to know the city's Parsis. And Iranis, who are also Zoroastrians, but came to city a little later, in the late 19th or early 20th century. And when they came, they brought with them these little cafes that dot the city. I am no expert on Irani chai cafes. And I can't tell you whether Yazdani Bakery will provide you the best experience or Kyani's. But I can tell you a few things you need to ignore when you get there. Appearances don't matter; so ignore the fact that the marble/glass top tables and the wooden chairs look a bit dilapidated. Also ignore the rundown look the place sports. Instead, get yourself settled. And order a bun muska. This one's familiar to you as a first cousin of the soft hamburger bun. It's similar, but just a tad bit sweeter. Maska, of course, is the generous dollop o...
13 comments
Read more