Breakfast at Scuol

When I’m away I like to try different things to start the day off.  You have more time, and hopefully access to more ingredients.  Although in Switzerland, everything is so expensive that is makes it a bit more tricky.  However as those HORRID sugary cereals are also prohibitively expensive, you need to get creative.

As the team and appendages (read- managers and supporters) were arriving in dribs and drabs, was started off with just the two of us.  The first breakfast of fried girolles on baguette was just too good to photo, it would have broken the breakfast internet.

The tomatoes I delightedly purchased in France were begging for an outing.  And all it took was a very hot pan, some olive oil, salt pepper and a little nerve.  You need to get those tomatoes really caramelised.  Hands up who refuses to eat “cooked tomatoes” that have probably never even seen a pan???? Well ?? And with a sneaky few girolles as well. Delish.

Breakfast

Breakfast while abroad

It’s normally a piece of cake, so to speak, to get fresh bread and pastry.  But here it seems to be a bit more of an issue.  There’s no nice baker delivering baguettes to us here in Pradella.

So the other option is fruit- fresh fruit during the summer is the best way to start any day.

Breakfast

The melons are so sweet and can be coupled with other fruit and some yogurt to help you feel top of the world.  Cause that’s where you feel here at 1200m above sea level.

Realistically though, fresh fruit and yogurt in the quantities we are talking about, is a little unrealistic.  So along with cooked porridge, and the muesli option, we made Bircher. Which is, in fact, a Swiss Oatmeal. I first had this really really good oatmeal dish in Ballymaloe House Hotel, and actually, if truth be told, thought it originated there!

It is the creation of Maximilian Bircher Benner, who was a Swiss doctor and nutritionist, who developed it for patients at his Zurich sanatorium around 1900 as a way of shoehorning yet more raw fruit into their diets. His charges started every single meal with a bowl of his “little mush”. Bircher-Benner believed apples had cured him of jaundice as a young man, leaving him unfashionably evangelical, for his time, on the powers of fruit and vegetables.

Breakfast Bircher

Ingredients: (Serves 4)

Porridge oats, I like the bigger variety (about two handfuls per person- 8)

Handful of dried fruit- I’m using raisins

Grated apple (half per person)

Enough yogurt to thin out the muesli

Chia Seeds

Method:

Mix together  the oats, raisins and grated apple, and cover with milk.  Leave overnight, or for a minimum of 2 hours.

In the morning add some more fresh fruit- for example bananas or raspberries.  Sprinkle with the chia seeds.

Serve! Not the best picture- but you get my drift!

breakfast

 

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