How to make Delicious, Apple Crumble Overnight Oats
These, Easy and Delicious, Apple Crumble Overnight Oats make the perfect Autumn breakfast. Layers of apple compote, oats, yoghurt, and shortbread. What more could you want?
Tag: home made
How to make, Mocha Overnight Oats.
These Mocha Overnight Oats are packed with flavour. Rich peanut butter and Maple syrup are backed up with a kick of coffee to get your day started.
I like to serve the Mocha Overnight oats topped with a crunchy layer of muesli. Choose a variety with plenty interesting ingredients or add some more dried fruits if needed. We are looking for some texture and interest rather than adding more oats to our breakfast.
Make your own, Easy Overnight Oats, the perfect lazy breakfast.
Easy Overnight Oats, make the perfect lazy breakfast. Packed with goodness they are one of the most versatile breakfast options around. Very little, is any cooking is required and the simplest versions can be made in minutes.
If you’re the type of person who doesn’t have time for breakfast, then these are for you! A healthy tasty, interesting breakfast can be in front of you in less time that it takes to make toast.
And if that’s not enough, take some overnight oats along with you. I sometimes take a jar with me if I’m of on an early morning photo trip been both easy to carry and eat.
I like to use screw top Kilner jars to assemble the oats and all the recipes below are made for that size of jar. Of course, you can use any container you like even old well-washed jam jars.
What ingredients do you need for Easy Overnight Oats?
Oats.
Essential, well you couldn’t have overnight oats without oats, could you? Ordinary rolled oats are fine for any recipe. Jumbo oats can be added into the mix to give a different texture if needed.
DON’T use quick cook oats as they are part processed already. Oatmeal is also unsuitable particularly pinhead oatmeal (known as steel cut oats in the U.S.A.)
Milk.
I should say liquid, water you do, but might not be worth getting out of bed for. You can use any of the plant-based milks, coconut, almond, oat, or fruit juices. Try experimenting to impress your guests.
Sweetener.
Loads of options here. Try honey, unrefined sugar, maple syrup, golden syrup, or artificial sweeteners. Don’t overdo the sweetener at first as some ingredients like dried fruit will add sweetness.
Vanilla Essence.
I like to add a little vanilla to form a background flavour, but like the sweetener don’t overdo it.
Greek Yoghurt.
A spoonful of yoghurt mixed into the oats adds a richness of the oats and a dollop on top does no harm.
Chia seeds.
These are optional, they provide a richer texture to the oats and add bags of nutrition to the dish. High in fibre’ Omega 3 and loaded with antioxidants. You don’t need a great deal a small packet will get you going.
Flax Seeds.
Flax seeds are a great addition to any cereal. Like Chia they are rich in Omega 3 and have numerous health benefits including controlling cholesterol and gut health.
Toppings
Good toppings make the difference between good and brilliant overnight oats. The options are endless but as a start try, berry fruits, fruit compotes, dried fruits, nuts, seeds, spices, chocolate, muesli, or crushed biscuits.
Good quality Greek yoghurt will add a fresh creamy texture. Try adding into the soaking oats and adding a spoonful on top before serving
Serving.
How do I serve Easy Overnight Oats?
Basically, any way you like. For your guests dress them with some really good yoghurt and plenty of fresh fruit. If you’re in need of a quick breakfast just tuck in straight from the jar.
Don’t be afraid to try serving the oats warmed in the microwave. Great for the winter to get you going. Our Syrup and Spice overnight oats are ideal for this.
So, how do I get started?
For a basic mixture try 1 part (by volume) of oats to 1 ¼ parts milk, plus 1/8thpart chia seeds. Mix the whole lot together in a jar and leave overnight in the fridge. If you wish you could then add sweeteners and toppings as you want.
As long as the milk is fresh the prepared oats will keep up to five days in the fridge. Adding items into the mix will shorten the life of the oats.
I prefer to make a dedicated recipe with all the flavours added in at the start. This makes life much easier first thing in the morning. All my recipes below will make two breakfasts and will keep up to three days in the fridge.
Easy Overnight Oats.
Now I have wetted your appetite. Try out any or all of the selection below.
Enjoy Life !
John.
Hi, my name is John Webber, award winning chef and tutor, now retired to the west coast of Scotland. Welcome to our blog focusing on food, cooking, and countryside. My aim is to pass on my years of skills and knowledge together with an appreciation of the countryside.
Join us to experience the beauty of the west coast, cook some great food and be at ease in the kitchen.
Join The ‘Westcoaster Newsletter.
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©John Webber. 2023
Easy’ Thai Salmon Burger with picked cucumber and lime mayonnaise.
This Easy Thai Salmon Burger brings all the flavours of the east and marries them with the traditional burger, and a healthy one at that. We are using salmon instead of beef to produce a lighter version of a burger that is packed with flavour.
Simple, Duck Confit with Lentils, Bacon, and Chestnuts.
This simple Duck Confit is both rustic and refined. The process of curing and cooking the meat in fat produces a flavour unobtainable buy any other method. And I love it! I’m serving the confit with a Lentil, Bacon, and Chestnuts Stew, a great winter warmer.
Irresistibly Easy, Chocolate Custard Cookies
These Irresistible Chocolate Custard Cookies are so easy to make. Which is a good job as they don’t last long when people start tucking in. They are great just served as a cookie, adults and children both love them. Alternatively serve alongside a dessert that needs some added texture such as a Crème Brûlee. The dough can be kept in the freezer ready to bake as a useful standby when needed.
You will need.
- Mixing bowl or food mixer.
- Spatula
- Fine flour sieve
- Greaseproof or baking paper.
- Baking tray
- Pallet knife
- Cooling wire
Chocolate Custard Cookies.
Makes about 20 to 25.
Oven Temp 175˚c
- 115g unsalted butter
- 115g golden caster sugar
- ¼ tsp vanilla essence
- 40g white chocolate drops
- 40g dark chocolate drops
- 180g Self-raising flour
- 30g custard powder
- 100ml ready to eat custard
Making the Chocolate Custard Cookie Dough.
Make sure your butter is at room temperature and soft enough to spread. Place the butter and sugar into a mixing bowl or food mixer then cream the two together until the mixture becomes light and creamy, (about 3-4 minutes).
Using a spatula fold the chocolate drops and vanilla into the mix. When combined sieve the flour and custard powder together into the butter/sugar mixture. Don’t beat the flour in just gently fold together.
When the flour is incorporated add the ready to eat custard, again folding gently.
Forming the dough
Break off a sheet of greaseproof paper roughly the size of an A4 sheet of paper. Turn the paper landscape format then spoon half of the dough just above the bottom edge. Using the pallet knife form the dough into a sausage of about 4cm in diameter.
Roll the bottom of the paper up and over the dough, tightening the wrap as you go. Twist the ends of the paper to resemble a Christmas cracker then repeat the process with the second half of the dough.
The dough now needs to go into the fridge for at least half an hour or can be frozen for later use.
Cooking the Chocolate Custard Cookies.
To cook, take the dough from the fridge and unwrap. Slice the dough across into discs 6mm thick. Place the biscuits onto baking paper and cook in a 175°c oven for 10 to 12 minutes.
When cooked the biscuits should be golden and still be moist inside. Let the cookies stand for 5 minutes then place on a cooling wire and let them cool completely. Store the cookies you haven’t already eaten in an airtight tin for up to four days.
Enjoy Life!
John.
Hi, my name is John Webber, award winning chef and tutor, now retired to the west coast of Scotland. Welcome to our blog focusing on food, cooking, and countryside. My aim is to pass on my years of skills and knowledge together with an appreciation of the countryside.
Join us to experience the beauty of the west coast, cook some great food and be at ease in the kitchen.
If you enjoyed your visit with us, please subscribe up to our newsletter to receive regular updates of what’s new and upcoming at The Westcoaster. Subscribe Here
©John Webber. 2023
Easy to Make Thai Chicken and Prawn Soup.
This Thai Chicken and Prawn Soup for me sums up the joy of Thai cooking. Been both fresh and light yet with plenty of substance in the flavour department.
Make your own Exotic Flavoured Gin at Home.
If you are a lover of long cool drinks, then this is for you. They are easy to make and all you really need is some space to store the gin while it is steeping and the patience not to get stuck in too quickly. I always fill hold of some 250ml bottles to use as Christmas presents, always welcome gifts.
Want to be Baking your own Bread? Your Questions Answered.
Baking your own Bread at home can be a puzzle, let us help you answer your questions.
How warm is ‘warm water’?
If you’re not sure how warm your water should be, here’s a simple baker’s trick.
Take the temperature you want your dough to be, let’s say 26˚c then double it, that’s 52˚c.
Take the temperature of the flour you are using. Let’s say it’s been in the larder and is only 18˚c.
Take that from the target temperature, and that’s the water temperature you need- 52˚c-18˚c =34˚c.
Help! my dough is sticky and sticks to my hands.
The dough should be sticky when you first start to knead. Use a little flour on your hands and table but don’t try to work flour into the dough. Too dry a dough will be tough. Keep kneading and the gluten will begin to from together and the dough will come away to form a ball and take on a silky finish.
What’s the best way of handling a rye flour dough?
Struggling to work with rye flour? It can be extremely rewarding to bake, and very good for you. The problem is that it can be very gooey and tricky to work with.
A simple solution to this is to wet your equipment and hands with cold water. Then as you handle the dough the moisture will allow it to slide off.
What is Proving?
Proving is allowing the yeast in the dough to feed on the carbohydrates in the flour. This in turn allows the yeast to multiply. As the yeast feeds it produces carbon dioxide witch form bubbles in the dough and gives the bread its light texture.
Why do I need to prove my bread dough twice?
The first proving of the dough allows the yeast to establish itself in the dough and multiply. This also gives time for the gluten in the flour to develop.
We then form the dough into the required shape
The second prove after shaping gives the yeast access to more food. The now multiplied cells can produce lots of gas to push the dough outwards. This gives us a lighter loaf with a good crumb.
Why is my dough very slow to prove?
Rich doughs like buns have a lot of fat and sugar in the dough. This will slow the progress of the yeast. That’s perfectly normal, using fast action yeast will speed things up a little.
If your dry goods are stored in a cool larder let them come up to room temperature before mixing. If your flour is very cold use slightly warmer water to mix.
What’s the best way to prove my dough?
When proving the dough for the first time or proving the final produce place the tray in a bag (bin bags are great). Throw up the open end of the bag to catch some air then tuck the open end under the tray. This will form a tent of trapped air making the bread prove evenly and stop the bread forming a skin.
How do I get a better crust on my breads?
To get the best crust and finish on your bread it needs to begin cooking in moist heat. Place a shallow tray in the bottom of the oven as it is heating up and when you place the bread in the oven throw a few ice cubes into the tray below. The ice will melt then form steam and help the crust form
How do I know if my bread is ready?
This is the traditional method of checking if your bread is ready. After the recommended cooking time lift the bread using a tea towel or oven cloth. Tap the base of the bread and listen. The cooked bread should make a hollow sound. If the sound is a dull thud the centre is still wet and unrisen.
The second option is to use a probe thermometer. Lighter breads like Focaccia should be between 83˚c – 91˚c in the centre. Heaver rich breads should be between 88˚c – 91˚c in the centre.
Yeast. – Also look up What is Yeast? In the Food Files..
What’s the best way of storing yeast?
Storing dried yeast in the freezer will help it retain its power. Fresh yeast can also be frozen for a short time in an emergency. Add just a little more to the recipe to make up for the damage freezing will do.
How do I convert using dried yeast to fresh in a recipe?
When using dried yeast where the recipe stipulates fresh use half the weight. If using fresh in place of dried use double the weight.
Dried Yeast is normally sold in a small tin and needs to be mixed with water before use. DO NOT add it directly into the flour as it will not dissolve in the dough. Works fine, I would always recommend making a ferment to make sure the yeast is properly dissolved.
Fast Action Yeast is in the one you buy in the little tin foil pouches. Originally developed for bread making machines this is a finer grain. This means it will dissolve in a dough without pre-mixing with water. The ‘Fast Action part is because vitamin C has been added to the yeast to supercharge it and help the machine produce a lighter loaf.
My yeast doesn’t work, what’s wrong?
It could be that your yeast is just too old and dead. Always check the use by date on the packaging before use. You may be using water that is too hot, blood heat water is ideal for use with yeast.
Never expose yeast to concentrations of fat, salt, or sugar they will kill the yeast. Be sure to separate them in the mixing of the dough.
Flours. Also look up A GUIDE TO FLOUR TYPES AND USES.
What is Flour?
Well, what is flour? A type of flour can be made from many grains, beans, nuts, roots, or seeds. As long as they have enough starch content to allow us to grind them into flour.
Most of the time we are talking about wheat flour but there are many other options out there. For example, rye, spelt, cassava, arrowroot, corn, rice, chickpeas, potato, and nuts.
What is Bread Flour?
Bread flour also known as strong flour is made from wheat with a high protein content. Its these proteins that form gluten when moistened and kneaded. Other flours like a plain pastry flour have a lower protein content.
I don’t have bread flour; can I just use plain flour instead?
You can make some flatbreads using plain flour but as the name indicates they will be flat.
Don’t try to exchange bread (strong) flour for plain (soft) flour in a recipe. The larger amount of gluten in the bread flour will allow the dough to rise correctly.
My wholemeal bread is very heavy, can I lighten my wholemeal flour?
Yes, substitute up to 20% of the flour with strong white flour. This will make the dough lighter and easier to work. Depending on the flour you may need to reduce the liquid content slightly
I hope all that helps check out The Fundamentals of Making Bread at Home for even more hints and tips.
Enjoy life!
John.
Hi, my name is John Webber, award winning chef and tutor, now retired to the west coast of Scotland. Welcome to our blog focusing on food, cooking, and countryside. My aim is to pass on my years of skills and knowledge together with an appreciation of the countryside.
Join us to experience the beauty of the west coast, cook some great food and be at ease in the kitchen.
If you enjoyed your visit with us, please subscribe up to our newsletter to receive regular updates of what’s new and upcoming at The Westcoaster. Subscribe Here
©John Webber. 2023
8, Easy Summertime Fruit Drinks for all the family
8 Easy Summertime Fruit Drinks for all the family. If you are having a barbeque or just lying back enjoying the summer sun, there is nothing better than having a long cool drink on hand.
How to Make, Elderflower, Apple and Mint Fizz.
This Elderflower, Apple, and Mint Fizz is the easiest of all our summertime drink recipes. No special equipment needed and only takes a couple of minutes to make. So, it’s a great standby if friends turn up unexpectedly and need a quick cooling drink.
How to Make, Coconut And Pineapple Cooler, Quick, And Refreshing.
This Coconut and Pineapple Cooler works in a similar way to our Creamy Mango Milkshake. The sharpness of the Pineapple and lime is offset with the richness of the coconut milk and sweetness of the syrup.
We are using rich (full fat) coconut milk, so this is not exactly a diet option. But look on the bright side and focus on all that fresh fruit you are having……
Don’t try the recipe with the low fat (light) coconut milk, it will be disappointingly thin and sharp.
And don’t forget to look up our home page on Easy Summertime Coolers for more summertime drinks.
You will need.
- Chopping board and knife.
- Jug blender
- Fine microplane grater
Coconut and Pineapple Cooler.
Makes 700ml.
- 330g fresh peeled pineapple chunks (roughly ½ a large Pineapple)
- 1tin rich coconut milk
- 4tbs maple syrup
- zest and juice of 2 limes
- 12 Ice cubes
Choosing a ripe Pineapple.
Firstly, make sure you have a ripe pineapple. if you are not sure if the pineapple on offer is ripe, give it a stiff. If you don’t get that sweet rich pineapple smell, it’s not ripe. However, you may not want to be seen sniffing a pineapple in the shop. No Problem, try pulling out one of the smaller leaves in the crown of the fruit. If it comes out easily it’s probably ok. Keep these leaves to garnish the glasses later.
Blending the fruit.
Peel the pineapple, keeping back some slices to garnish the glasses. Cut the rest of the fruit into small chunks and place into the blender. Add the ice cubes then grate the zest of the limes over the top and squeeze out the juice.
Pour the coconut milk and syrup on top of the fruit and pop on the lid. Before you start the machine, it’s a good idea to place a tea towel and your hand on the lid.
Apply a little downward pressure as you start the machine. This will prevent the lid flying off and you wearing, rather than drinking the cooler.
Blend for a minute or two when you should have a thickened slush. Don’t worry if there are some small pieces of pineapple still showing.
Sieving the Pineapple.
It’s a a good idea to pass the blended cooler through a fine sieve. The fibre of the fruit will still be intact spoiling the smoothness of the drink. Use the back of a small ladle to rub the liquid through the sieve. This is the best way to get as much of the smooth liquid through the sieve as possible.
Serving the Pineapple and Coconut Cooler.
Pour into glasses and garnish with some thin slices of pineapple, one or two leaves from the crown and a sprig of mint.
Enjoy Life !
John.
Hi, my name is John Webber, award winning chef and tutor, now retired to the west coast of Scotland. Welcome to our blog focusing on food, cooking, and countryside. My aim is to pass on my years of skills and knowledge together with an appreciation of the countryside.
Join us to experience the beauty of the west coast, cook some great food and be at ease in the kitchen.
If you enjoyed your visit with us, please subscribe up to our newsletter to receive regular updates of what’s new and upcoming at The Westcoaster. Subscribe Here
©John Webber. 2023
How to make Chilled Watermelon Lemonade.
Drinking Chilled Watermelon Lemonade brings back memories of sitting back in the sun, eating chilled watermelon slices.
As with most of these cooler recipes the base can be made in advance and finished later. We are adding soda water and stock syrup to the watermelon juice to add sweetness and fizz. If that’s not to your liking try using a good quality lemonade to mix with the watermelon juice.
Cooldown, with an Easy Creamy Mango Milkshake.
This Easy Creamy Mango Milkshake is a guaranteed hit with the kids, and who doesn’t like a milkshake?