The Yoghurt of Champions
Bored with my usual porridge and enamoured with making my own semi-dried tomatoes I recently walked down the vegetable aisle at the supermarket unaware that in a matter of moments I would have an epiphany. One that would change, if not my life, then my breakfast menu for ever. The thing is, on that particular day there were none of those sweet tasting cherry tomatoes that I usually make my semi-drieds from and so I had to think out of the box. Then my eye caught some grapes and I got to thinking: Aren’t tomatoes and grapes awfully alike? So as I was in an experimental mood, I bought the grapes, some fresh blueberries and a liter of A38 yoghurt. Back to the bat cave!
The result was a batch of semi-dried grapes (like a raisin’s sexier cousin) and some old school rye bread crunch:
- 1 box of seedless grapes
- 1-2 tbsp sunseed oil
- 1 tsp crushed coriander seeds
- Pinch of salt
Turn the oven on to 100 degrees Celcius. Prepare a baking tray with baking paper and set aside. Slice the grapes in half lengthwise and toss them in a bowl with the other ingredients. Place the grapes on the baking tray, soft interior facing upwards and place the tray in the middle of the oven. Allow to dry for about three hours. Take them out and leave them to cool off and air dry slightly. Store in an airtight container in the fridge until breakfast time.
Rye bread crunch
- 2-3 slices stale rye bread
- 1 star anise
- 1 tsp vanilla sugar
- 3-4 tbsp brown sugar
- 1-2 knobs of butter
Blend the rye bread with vanilla and sugar. Crush the star anise in a mortar and add to the bread mixture. Heat a pan and melt the butter. Add the bread and stir and roast until dark (not burnt) and crunchy. Move the crunch to a plate and leave to cool completely. Also to be stored in an airtight container but at room temperature.
That’s pretty much it. I must be honest and say that I’ve only made the semi-dried grapes once and as I couldn’t find my notes, the measurements are based on memory and common sense. But feel free to change according to your taste of course.