Pomegranate Granola

Here's one of my secret recipes revealed, main reason I waited so long is because of the high sugar and fat content. But then I realized people eat banana bread and pan-cakes for breakfast which is basically cake! At least there's a lot of fiber and vitamin C in this recipe and you have the whole day to burn it off. 

1kg pure rolled oats
450ml pomegranate molasses
300g butter
50ml honey
100g dried apricots
100g dates
100g raisins
100g whole almonds
100g hazelnuts
1 teaspoon cinnamon

COMPOTE:
500g frozen raspberries
2 granny smith apples
75g sugar

Natural yoghurt for serving

METHOD:
Put molasses, honey and butter in sauce pan and place over high heat, melt together till rapidly boiling then remove from heat to cool. Roughly dice the apricots, dates, almonds, hazelnuts and place in a large bowl with rolled oats and cinnamon. Pour in the melted butter/pomegranate mixture and stir together. Spread the oats over a large tray and place in oven set at 180oC and cook for 20 minutes, every 5 minutes remove the granola from oven and roughly stir. Leave to cool completely then place in air tight storage containers and leave for a day before eating.
For the raspberry compote peel and roughly dice the apple, place in sauce pan with raspberries and sugar. Cook over a medium high heat for 15 minutes till apples soften then blitz through food processor till smooth.
To serve layer the granola, compote and 200g of yoghurt in a tall glass or bowl.

Eggs Poached in Fragrant Sauce:

I used to call this dish 'Pungent Eggs' my guinea pigs never took to the title. So it has affectionately been renamed Fragrant! A very tasty and healthy way to poach eggs you could eat these for breakfast, lunch or dinner. Think curry but with eggs.

4 large eggs

400g canned chop tomatoes

1 white onion

1 clove garlic

1 teaspoon fennel seeds

1 teaspoon ground cumin

1 teaspoon ground coriander

½ teaspoon nutmeg

1 red jalapeno

1 tablespoon sea salt

½ teaspoon sugar

2 tablespoon olive oil or sesame oil

A good handful or coriander leaves or mustard cress

2 large slices of dense crusty bread i.e. sour dough, ciabatta, focaccia etc…


Method:

Peel the onion and garlic, finally dice the onion and thinly slice the garlic, cut the jalapeno in half remove the seeds and dice. Bring a large pan to the heat with oil and add the onion, garlic, jalapeno, fennel, cumin, coriander and nutmeg cook till the onion goes sticky and brown add the tomatoes with salt and sugar bring to simmer. Cook tomatoes for 10 minutes, crack the eggs gently round the sauce (keeping the eggs whole) carefully spoon the sauce over the eggs so they poach, cover and turn the heat down to low cook for a further 5-6 minutes or till the whites have set. While the eggs are cooking toast the bread and wash the coriander or mustard cress roughly chop. To serve place the toast on a plate then spoon 2 of the eggs on top with plenty of the sauce and garnish with coriander or mustard cress.