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ART / 12K Artist Recipes: The 12k Kitchen!
« on: June 30, 2012, 08:50:39 am »
Is cooking art? Yes.... damn right it is!
I want to start off a new post regarding an essential part of life as a 12k artist.... FOOD
This is the breakfast I long for when I am away or simply run out of this homemade healthy start to my day. It is a slow energy release dish that keeps me fairly full all day but doesn't feel too heavy after filling up on a bowl full. Breakfast is a priority meal and this is a quick and delicious fix if you simply don't have time to cook or spend ages preparing a meal in the morning.
12k Museli
This is the recipe for about 20/25 servings if you mix it all and store it in an air tight container (but not No.12- the fresh berries and/or fruit):
1. 150-200g of rolled oats
2. 75-100g of barley flakes, rye or add extra rolled oats)
*mix and bake 1+2 at 180C (350F) until golden (stir half way through roasting and do not burn) then allow to cool.
3. 75-100g sesame seeds
4. 100-125g flaked almonds (or simply smash up whole almonds)
*mix and bake 3+4 for 3-5 minutes (stir 2-3 times) then allow to cool.
5. 75g pumpkin seeds
6. 75g sunflower seeds
7. 75g wheatgerm
8. 75g cashew nuts (roasted for 3 minutes, let to cool and cracked)
9. 75-100g walnut half's cracked
10. 150-200g sultanas (I use Australian but choose any that you prefer)
11. 150g dried apricots (or other dried fruit)
12. Sprinkle on fresh berries (I prefer raspberries, blueberries or strawberries.... but choose your own), fresh fruit or coconut to finish.
Mix it all together (once the four roasted ingredients have cooled down), pour on ice-cold milk and enjoy!
All ingredients can be slightly adjusted according to taste. It's easy and all ingredients should be available from health food stores and even supermarkets.
I look forward to reading other 12k artists dishes on here as I know some of you enjoy really good food and cooking!
Enjoy.
Simon Scott.
*Fen lunch/dinner fact of the day: An eel fisherman called Peter Carter from the Fens told me that when cooking pike always pick the smaller and younger fish and pan fry the fillet in a little butter. The muddy taste that it has a reputation for is absent and it is delicious and nutritious.
I want to start off a new post regarding an essential part of life as a 12k artist.... FOOD
This is the breakfast I long for when I am away or simply run out of this homemade healthy start to my day. It is a slow energy release dish that keeps me fairly full all day but doesn't feel too heavy after filling up on a bowl full. Breakfast is a priority meal and this is a quick and delicious fix if you simply don't have time to cook or spend ages preparing a meal in the morning.
12k Museli
This is the recipe for about 20/25 servings if you mix it all and store it in an air tight container (but not No.12- the fresh berries and/or fruit):
1. 150-200g of rolled oats
2. 75-100g of barley flakes, rye or add extra rolled oats)
*mix and bake 1+2 at 180C (350F) until golden (stir half way through roasting and do not burn) then allow to cool.
3. 75-100g sesame seeds
4. 100-125g flaked almonds (or simply smash up whole almonds)
*mix and bake 3+4 for 3-5 minutes (stir 2-3 times) then allow to cool.
5. 75g pumpkin seeds
6. 75g sunflower seeds
7. 75g wheatgerm
8. 75g cashew nuts (roasted for 3 minutes, let to cool and cracked)
9. 75-100g walnut half's cracked
10. 150-200g sultanas (I use Australian but choose any that you prefer)
11. 150g dried apricots (or other dried fruit)
12. Sprinkle on fresh berries (I prefer raspberries, blueberries or strawberries.... but choose your own), fresh fruit or coconut to finish.
Mix it all together (once the four roasted ingredients have cooled down), pour on ice-cold milk and enjoy!
All ingredients can be slightly adjusted according to taste. It's easy and all ingredients should be available from health food stores and even supermarkets.
I look forward to reading other 12k artists dishes on here as I know some of you enjoy really good food and cooking!
Enjoy.
Simon Scott.
*Fen lunch/dinner fact of the day: An eel fisherman called Peter Carter from the Fens told me that when cooking pike always pick the smaller and younger fish and pan fry the fillet in a little butter. The muddy taste that it has a reputation for is absent and it is delicious and nutritious.