The slow pace

Autumn breakfast

This year I’ve received lots of presents for my birthday (I’m a lucky girl!) and one of them was this amazing cookbook. Breakfast is my favourite meal so I was more than happy to have in my hands a whole book dedicated to it! This delicious and healthy (-ish) recipe was the first one we tried but I can guarantee you it’s not going to be the last one!
You know we are a little obsessed with Nordic countries, so this Norwegian-inspired recipe was perfect for us. Besides, apples are the main ingredient and right now we have a wonderful assortment of this typically German fruit in our farmers market. So the recipe ticked all the right boxes: seasonal, easy and fulfilling.
You will need (serves 2):
For the apple sauce…
4 cooking apples (peeled, cored and chopped)
Juice of 1 lemon
1 stick cinnamon
30 g brown sugar
50 ml water
A pinch of salt
For the rye cinnamon crumbs…
1 slice rye bread
20 g butter
30 g brown sugar
Half a teaspoon ground cinnamon
For the yoghurt…
1 vanilla pod (seeds scraped)
100 ml plain yoghurt
Combine the apples, juice of lemon, stick of cinnamon, brown sugar, water and salt in a saucepan. Bring it to a boil and then turn down the heat and simmer during 20 minutes. Remove from the heat and discard the cinnamon stick. Reserve.
Now break your bread slice into small breadcrums. Heat the butter in a small pan, stir in the breadcrumbs, sugar and cinnamon. Use medium heat and keep on stirring for 5 minutes until the butter and sugar have caramelised. Tip them onto greaseproof paper and leave to cool.
To make the vanilla yoghurt simply mix the vanilla seeds into the yoghurt.
Finally assemble all your preparations in a glass or bowl: first the apple compote, then the yoguhrt and the rye crumbs.
Thanks to the smooth, delicate compote this recipe has the best of the Autumn flavours but that touch of cinnamon anticipates the warm Winter essences. So add the ingredients to you shopping list this week and imagine how nice next Saturday morning will taste!!!