Granola

Because the internet needs yet another granola recipe....
I know, I know, you're right. Granola is so dead-simple to make, why even bother to share a recipe? Seeing recipes for granola on food blogs makes me feel like I am too retarded to use a spoon.

I am not teaching you how to use a spoon.
My aspiration here is merely to inspire you and give you ideas what yummy combinations of granola are possible.
I know you are fully capable of making it without guidance! Because you rock!

The granola I made today comes in two varieties.
I did a batch for the boyfriend, a sweet attempt to replicate the beloved 'Crunchy Nut Feast Cereal' from Kelloggs, and one energising combination of granola for myself.

The base for both were some oats and chia seeds (because they have like superpowers or something...)
His granola consists of cornflakes, chopped hazelnuts, chopped almonds, and honey. Chocolate chips were added at the end.
Her granola featured slivered almonds, dried cranberries, dried dates, mixed seeds, and maple syrup.

I stirred  all the ingredients together, trying to cover everything in honey/maple syrup until the mixture is really sticky. Then I baked the granola at approximately 180C for about 15 minutes, or until it starts to turn brown.

I learnt the hard way that granola straight out of the oven is incredibly hot and may burn your tongue to punish your impatience. Be smarter than me!

A proper taste test has been conducted after some cooling time and both subjects have been approved.

Bruschetta with Homemade Ciabatta Bread

Hands up guys, who has ever made their own sour-dough bread?

If you haven't, you better give it a shot now......because let me tell you, making bread is not only Granny-business. It's hip.
Baking bread is totally in. All the cool kids do it now.

And look how pretty the result is:

And it tasted awesome too!!!

See, you can only win by giving this bread experiment a go.

I'm not going to lie...bread is pretty amazing by itself. Ideally fresh out of the oven with a bit chunk of butter.
But you can totally make bread fancy-panty by loading it with a couple of delicious and simple ingredients and call it 'bruschetta'.

Look how I dressed my bread up:

Starring in this multi-flavour-sextett are

- Roast pepper, onion and bacon bruschetta

- Zucchini spread bruschetta (adapted from Barafras Kochloeffel)

- Classic tomato and mozarella bruschetta

- Spinach pesto and parmesan bruschetta

- Strawberry and goats cheese bruschetta (adapted from Shutterbean)

- Walnut spread bruschetta (adapted from Souvlaki for the soul)

...hard to pick a favourite!

So, now that I have done my very best to make your mouth water and to make you crave home-made bruschetta, I will not give you the recipe.

Here.

I am not giving you the recipe here, on this blog. Because the lovely people from wheretoeat.ie, a fantastic  website where you can check out and review restaurants, let me write a guest post in their blog section about my 'Last of the Summer Bruschetta'.

Please check it out here and if you're from Ireland, go have a look what wheretoeat.ie have to offer!!

Buon appetito :)