Another week of lunches & breakfasts!
3 servings of sweetcorn chowder, Recipe: https://www.nigella.com/recipes/sweetcorn-chowder-with-toasted-tortillas
I’ll serve it with tortilla chips.
2 servings of sliced steak – one with roasted carrots & roasted potatoes and one with roasted carrots & mashed potatoes.
I wanted a change from homemade granola, so
2 breakfasts of Sarit’s Ashura cereal (recipe in comments). This recipe makes a lot – the second photo is a 2 litre bowl full that I’ll portion out later in the week. I’ll pack a yogurt cup to eat it with.
by AdLoud1434
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Sarit’s ashura cereal
from Good Things by Samin Nosrat
⅔ cup (150g) neutral oil
¾ packed cup (150g) dark brown sugar
6 tablespoons (110g) honey
5 cups (80g) puffed wheat or Kamut
4 cups (80g) puffed millet
Scant ¾ cup (85g) pecan halves
½ cup (85g) almonds, very roughly chopped
⅓ cup (50g) pepitas
3 tablespoons (30g) toasted sesame seeds
1 tablespoon ground cardamom
2 teaspoons (6g) kosher salt
1 teaspoon ground cinnamon
1 teaspoon ground mahlab (optional; see Note)
Adjust the oven racks to the lower-middle and upper-middle positions and preheat to 350°F. Line two sheet pans with parchment paper and set aside.
In a medium saucepan, combine the oil, brown sugar, and honey and set over medium-high heat. Whisk well and bring to a boil, stirring occasionally to prevent scorching. Cook until the sugar dissolves completely, there is no graininess to the texture, and small bubbles appear uniformly across the surface of the mixture, about 5 minutes. The oil won’t incorporate fully, so don’t fret if the mixture appears separated.
Meanwhile, in a large heatproof bowl, combine the puffed grains, pecans, almonds, pepitas, and sesame seeds and mix well.
Once the honey mixture is smooth and evenly bubbling, add the cardamom, salt, cinnamon, and mahlab, if using.
Stir well to incorporate the spices, then carefully pour the mixture over the dry ingredients. Working quickly, use a large silicone spatula to stir, turning the contents of the bowl over until everything is coated evenly with the syrup.Transfer the mixture to the prepared sheet pans and use the spatula to flatten out the cereal in an even layer.
Place the sheet pans in the oven and bake for 10 minutes.
Carefully remove one sheet pan at a time and use the spatula to stir the cereal around. Switch the pans on the racks and rotate them front to back to ensure even baking. Bake until dark golden brown and well caramelized, 7 to 9 minutes longer. Remove from the oven and allow to cool entirely on the trays before breaking up the cereal into large clusters.
Store in an airtight container at room temperature for up to 2 weeks.