Field of Vision - Granola, citrus cheese and skyr

Name: Field of Vision - Granola, citrus cheese and skyr
Total time: 2400 s
Yield: 4-6 servings
Cuisine: British
Ingredients: Jackson granola; 90 g (1 cup, 3 oz) jumbo rolled oats; 90 g (1/2 cup, 3 oz) dried apricots, chopped; 30 g (1/4 cup, 1 oz) unsweetened dried cranberries; 30 g (1/4 cup, 1 oz) mixed seeds such as pumpkin, sunflower and brown linseed; 20 g (1/8 cup, 0.7 oz) pecans, chopped; 20 g (1/8 cup, 0.7 oz) almonds, chopped; 15 g (1/8 cup, 0.5 oz) flaxseeds; 15 g (1/8 cup, 0.5 oz) coconut, chopped; zest and juice of 1 orange; zest and juice of 1 lime; zest and juice of ½ lemon; 1 tsp agave or date nectar or honey; 1-2 tsps ginger powder; 1/2 tsp vanilla extract; few drops of elderflower (optional) extract; Peg's orange or lemon cheese; zest and juice of 2 medium oranges OR 2 large lemons; 4 large organic egg yolks; 90 g (1/2 cup, 3 oz) caster sugar; 40 g (1/4 cup, 2oz) unsalted butter, cubed; to serve; big dollop of proper Icelandic skyr; edible flowers

Laura @FeelBetter

Milton Keynes, England

I have to thank Dr James Caleb Jackson for inventing ‘granula’ in 1863. He worked in the Jackson Sanitarium ‘Our Home on the Hillside’ in New York. Granola has been a staple of many homes since, often revived, but still with a base of baked (unlike its counterpart muesli) oats and fruits.

This granola is nutty, has a zingy kick of ginger and only natural sugars from the dried fruits and agave.

Skyr is a fresh sour milk cheese that is made from skimmed milk and consumed like a yoghurt. It is mild and light yet packed full of protein. For centuries, skyr has been an essential element of the Icelandic national diet, helping to keep people strong in living conditions that are often harsh.

Citrus cheese came into vogue in the early 19th century in England and is traditionally served at Christmas time.

For me, my Aunty Peg's citrus cheese is the perfect accompaniment for the creamy skyr and the earthy granola.

#MyCookbook #ChristmasGift

This granola is nutty, has a zingy kick of ginger and only natural sugars from the dried fruits and agave.

Citrus cheese came into vogue in the early 19th century in England and is traditionally served at Christmas time.

For me, my Aunty Peg's citrus cheese is the perfect accompaniment for the creamy skyr and the earthy granola.

#MyCookbook #ChristmasGift

Laura @FeelBetter

Milton Keynes, England

This granola is nutty, has a zingy kick of ginger and only natural sugars from the dried fruits and agave.

Citrus cheese came into vogue in the early 19th century in England and is traditionally served at Christmas time.

For me, my Aunty Peg's citrus cheese is the perfect accompaniment for the creamy skyr and the earthy granola.

#MyCookbook #ChristmasGift

This granola is nutty, has a zingy kick of ginger and only natural sugars from the dried fruits and agave.

Citrus cheese came into vogue in the early 19th century in England and is traditionally served at Christmas time.

For me, my Aunty Peg's citrus cheese is the perfect accompaniment for the creamy skyr and the earthy granola.

#MyCookbook #ChristmasGift

Saved

Ingredients

40 minutes plus time for cooling

4-6 servings

Jackson granola
90 g(1 cup, 3 oz) jumbo rolled oats
90 g(1/2 cup, 3 oz) dried apricots, chopped
30 g(1/4 cup, 1 oz) unsweetened dried cranberries
30 g(1/4 cup, 1 oz) mixed seeds such as pumpkin, sunflower and brown linseed
20 g(1/8 cup, 0.7 oz) pecans, chopped
20 g(1/8 cup, 0.7 oz) almonds, chopped
15 g(1/8 cup, 0.5 oz) flaxseeds
15 g(1/8 cup, 0.5 oz) coconut, chopped
zest and juice of 1 orange
zest and juice of 1 lime
zest and juice of ½ lemon
1 tspagave or date nectar or honey
1-2tsps ginger powder
1/2 tspvanilla extract
few drops of elderflower (optional) extract
Peg's orange or lemon cheese
zest and juice of 2 medium oranges OR 2 large lemons
4large organic egg yolks
90 g(1/2 cup, 3 oz) caster sugar
40 g(1/4 cup, 2oz) unsalted butter, cubed
to serve
big dollop of proper Icelandic skyr
edible flowers

Saved

Steps

40 minutes plus time for cooling

1

Preheat the oven to 150 degrees C/Gas mark 2/300 degrees F. Combine all the granola ingredients in a large bowl, stir well and spread onto a 9” x 13” (33cm x 23cm) baking sheet. Bake in the oven for 15 minutes.
2

Stir and bake for another 15 minutes until it has taken on a light golden hue and smells nutty. Remove from the oven and allow the granola to cool to room temperature.
3

Meanwhile make the orange or lemon cheese. Mix all the ingredients in a large heatproof bowl and suspend over a pan of simmering water ensuring that the base does not touch the water.
4

Stir constantly for around 20 minutes; the butter will melt, the sugar will dissolve and it will thicken. Keep stirring until it becomes viscous enough to coat the back of a spoon and leave a track when swiped.
5

Don’t worry about it not being set as it will thicken more as it cools. Take off the heat. If you prefer a silky smooth texture pass through a sieve otherwise leave as is. Place in a steralized jar and let it cool to room temperature before placing in the fridge to set.
6

Place granola and skyr in a bowl, add a swirl of orange or lemon cheese and top with edible flowers.