This week, I’ve been road testing a new recipe book from DK, Family Kichen Cookbook, published by DK, RRP £25.
Written by family food writer, Caroline Bretheron, the bright, hardback book contains over 700 easy family recipes, from no-cook dishes, to recipes for entertaining, to kids’ party food. It’s a lovely, bright book with appetisiting photography and simple, easy to follow instructions.
Here’s my favourite recipes from the book, this crunchy, delicious, seed, nut and fruit-rich granola, sweetened with honey and maple syrup.
- 125g (4.5 oz) porridge oats
- 50g (2 oz) mixed seeds, such as sunflower, sesame, pumpkin and golden linseed
- 50g (2 oz) mixed unsalted nuts, such as cashews, almonds, hazelnuts and walnuts
- 1 tbsp light olive oil, plus extra for greasing
- 2 tbsp runny honey
- 3½ tbsp maple syrup
- 25g (1 oz) dried blueberries
- 25g (1 oz) dried cranberries
- 25g (1 oz) dried cherries
- 15g (0.5 oz) dessicated coconut
- Greek yoghurt or milk, to serve
- Preheat the oven to 150C
- Place the oats, seeds and nuts in a large mixing bowl
- Add the oil, honey and syrup and stir well to combine
- Tip the mixture into a large, lightly oiled roasting tin and spread our into an even later
- Cook for 15 minutes
- Mix together the berries, cherries and coconut, add to the tin, and bake for a further 15 minutes
- Leave in the tin to cool completely
- When cold, break the granola into small pieces and transfer to an airtight contrainer
- To serve, layer Greek yoghurt and granola into glass dishes. Alternatively serve with milk
- To eat mine, I put a big spoonful of greek yoghurt in a bowl, topped with a mountain of granola and drizzled with extra honey. So. Darn. Good.
We were sent a copy of the book for review