Wednesday, March 10, 2010

Swiss Breakfast

You know, it really pays to have friends/roommates who know you and your tastes. Throughout Lent, I've been having Greek Yogurt with Homemade Granola (recipe coming soon) almost every day for breakfast. Sometimes, you need to change it up a little bit. Roommate Emily saw this quick little breakfast recipe in the Sunday Chicago Trib and said "Hey, you should make this. This looks like something you'd like." She was SPOT ON!

Swiss Breakfast (I have no idea what this means...)
Rolled Oats (Old Fashioned Quaker works well)
Slivered Almonds

Step 1: Curdle the Milk. Weird, right? Place 3 Tbs Milk in a bowl and squeeze 2 tablespoons of lemon juice on top (I just used half a lemon's juice). Watch it curdle! I don't know how well the picture captures it, but milk gets funny looking swirls in it when it curdles.

Step Two: Using a box grater, grate a whole apple into the bowl, peel and all. This is fun and it looks pretty. The recipe says to do it on wax paper then dump it in... I say just have good aim.

Step Three: Throw on a handful of rolled oats, raisins, silvered almonds, blueberries, whatever you want!

This is a delightful start to any day. You get creaminess from the milk, crunchiness from the oats and almonds, and a fresh pop from that lemon juice. And you probably have all the ingredients just laying around, too!

1 comment:

mark711777 said...

Just so everyone knows, I made this for my mother this weekend and she loved it! If you doubt it, just give it a try. You won't be sorry.