Simple Essentials Fruit

Simple Essentials Fruit

by Donna Hay

ISBN: 9780061569043

Publisher Ecco

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Sample Chapter

bircher muesli

Serves 4


1½ cups (150g/5¼ oz) rolled oats
1 cup (250ml/8 fl oz) apple juice, warmed
2 green apples, grated
1 cup (250g/8 oz) thick natural yoghurt
½ cup slivered almonds
honey, to serve


Place the oats and apple juice in a large bowl, cover with plastic wrap and allow to stand for 30 minutes or until the oats are softened. Stir in the grated apple. To serve, divide the yoghurt between 4 serving glasses, top with the oat mixture, almonds and honey.

rhubarb and vanilla preserve


250g (8 oz) rhubarb, trimmed and chopped
1 cup (220g/7¾ oz) sugar
1 vanilla bean, split, seeds scraped (or 1 teaspoon vanilla bean paste)
2 tablespoons water


Place the rhubarb, sugar, vanilla bean and seeds and water in a saucepan over low heat and stir until the sugar is dissolved. Increase the heat to medium and simmer for 8-10 minutes or until thickened. Remove the vanilla bean and discard. Spoon the jam into a hot, sterilised (see glossary) glass jar and seal. Makes approximately 1 cup. Store in the refrigerator for up to two weeks.

Excerpted from "Simple Essentials Fruit" by Donna Hay. Copyright © 0 by Donna Hay. Excerpted by permission. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher. Excerpts are provided solely for the personal use of visitors to this web site.
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