One thing that I’ve meaning to do for a very long time is to cook through a cookbook. I’ve been looking for the right one, because cooking over a hundred recipes from one book is a big commitment, and I think I found it. When I was in London in November, I had the chance to eat in one of Jamie Oliver’s restaurants. The food was absolutely delicious and Jamie uses the right herbs that take a plate to the next level. So Jamie it is! I plan to cook through Jamie’s 15 minute meals. It will probably take me more that a year to do so, as I plan to cook a recipe every week and not stress too much about it.
I don’t plan to share any of the recipes, as I don’t have permission to do so, but I am going to talk about the substitutions or changes I did to the original recipe. I am also going to talk about what I liked or didn’t like about it and what I’ve learned so far.
For my first recipe, I couldn’t make anything other than Jamie’s breakfast granola. Breakfast is the most important meal during the day and the one I look most forward to. Unlike all other granola I’ve made in the past, this one doesn’t call for any wet ingredients. No coconut oil or butter, no maple sirup or honey, no orange juice. Jamie gives the option to add some maple sirup and toast each portion on its own in a pan as an alternative, but I like to grab my breakfast as fast as possible and without fuss, so I chose to put the dry mix in the oven until everything became golden.
What I liked most about this recipe? It is full of nuts, the ingredients make enough granola to last a month or more (3 litters!) and I only used (and had to clean) one bowl. What I didn’t like at all about it? The texture is so different from the granola I am used to. I miss the smell of butter/coconut oil and the touch of honey. Even though this was not the best breakfast granola ever, it was nice for a change, less messy and so so quick. Will I make it again? Probably not.
Have a great week!