A tía Laura pon un prezo ao seu servizo de “canguro”: barriñas de muesli. Cando queda con Lea adoitamos deixar sopa preparada e un tuper con estas barriñas de muesli porque sabemos que é un plan que non falla!
A receita está adaptada do libro de Lorraine Pascale (porque non só de Jamie Oliver vive a nosa cociña!), Home cooking made easy. Trátase dunha receita moi sinxela, que leva uns 10-15 minutos de preparación (máis o forno) e que da como resultado unhas barriñas que se conservan na neveira por dúas semanas (polo que non dubidedes en facer doble cantidade en caso de visita ou familia numerosa).
Ingredientes (para unhas 18 barriñas como as da fotografía):
– 125 gr. de manteiga
– 200 gr. de azucre ou panela
– 250 gr. de copos de avea
– 100 ml. de sirope de arroz (na receita orixinal usa sirope de arce pero é demasiado caro para o noso peto, e o de arroz da “o pego”). Para quen lle guste moito o seu sabor, poderíase empregar mel.
– Media taza de sementes variadas: cabaza, liñaza, sésamo e xirasol (a mesma mestura que empregamos para o pan básico).
– Media taza de froita seca. Neste caso empregamos pasas e arandos.
– Uns 50-70 gr. de améndoas (ela emprega noz pacana, pero podería ser calquera do voso gusto, nós outras veces empregamos anacardos).
Utensilios
Molde de forno (na receta orixinal fala de 20×20, aínda que nós empregamos un rectangular de 15×30).
Elaboración
Derrétese a manteiga nun cazo/pota grande, engadimos o azucre e deixamos 3-4 minutos fervendo até que o azucre se disolva, remexendo de cada pouco. Sacamos o cazo do lume e engadimos a avea, améndoas, sementes, froitas secas e o sirope. Remexemos ben para combinar os ingredientes e volcamos no molde de forno, previamente forrado con papel (de forno).
Presionamos a mestura forte cunha culler contra o fondo. Este paso é importante para poder cortalas ben ao final. Forneamos durante 20-25 minutos, tempo no que se dourará lixeiramente a parte superior. Retiramos do forno e deixamos enfriar no molde.
Cando estea frío, tirando do papel de forno con coidado, sacamos toda a placa e cortamos en barriñas do tamaño que máis nos conveña cun coitelo grande (esta operación é máis doada do que parece a priori).
Auntie Laura’s baby-sitting services don’t come cheap: she demands payment in muesli bars. Whenever she has to look after Lea, we always try to make sure that there’s soup ready and a tupperware box of these muesli bars.
This recipe has been adapted from Home Cooking Made Easy by Lorraine Pascale (and you thought we only read Jamie…). It is really simple and only takes about 15 minutes to prepare (plus oven time), and the final result are these delicious granola bars that will keep for a couple of weeks in the fridge (if you don’t eat them first).
Ingredients (Makes about 18-20):
– 125 gr. butter
– 200 gr. soft brown sugar
– 250 gr. porridge oats
– 100 ml. rice syrup (the original recipe called for maple syrup, which is a bit expensive at the moment and rice syrup tastes just as good). You could also use honey, though it can be a little overpowering.
– Half a cup of mixed seeds, predominantly sunflower seeds, but also pumkins seeds, sesame seeds and linseed (the same as in our bread recipe).
– Half a cup of dried fruits. We used raisins and dried cranberries.
– Around 50 gr. almonds (Lorraine uses pecans but you could use any nuts you like; we’ve used cashews in the past).
Equipment:
Oven tray (the original uses a 20cm square baking tin, but ours is a deep base ceramic tray measuring 15×30).
Method:
Melt the butter in a large pan, add the sugar and simmer for 3-4 minutes until the sugar dissolves. Take the pan off the heat and add the oats, almonds, seeds, dried fruit and syrup. Mix well to ensure everything is well combined, then pour into the tray that has been lined with oven paper.
Press down hard with the back of a spoon. Bake in the oven for 25-30 minutes at 180ºC until it’s lightly brown. remove from the oven and allow to cool completely.
Once cool, remove from the tray and cut into bars of your preferred size with a large, sharp knife. Easy and a lovely morning, afternoon or evening snack!
Vivindo no ceo 