Tag Archives: olive oil

Lucid Granola

“The best granola ever”

When we flew back from the UK recently we were in need of a very early breakfast. I love Pret and was really happy to see one at the airport. As it was so early, I didn’t fancy anything too substantial to eat, therefore went for the Five Berry Bowl.

I enjoyed it so much that I decided to make some granola when we were back home.

Digging through my excessive pile of cook books, I liked the sound of “The Best Granola Ever” in Louise Shafia’s Lucid Food (such a pretty book, btw).

I adapted the recipe slightly and we both agree that this really is the best granola ever! Although I’m tempted to try this one too. Or this one.

The Best Granola Ever
- we made double the recipe and this lasts us at least 2 weeks if we eat it every day for breakfast.

2 cups nuts (we use hazlenuts and walnuts) coarsely chopped
2 cups rolled oats
1 tablespoon ground cinnamon
1 teaspoon four spice
6 tablespoons maple syrup (or agave, or honey)
5 tablespoons olive oil
1 tablespoon (homemade) vanilla extract (mine still tastes like rum…)
1 1/2 cups dried apricots, coarsely chopped (we have also tried 1/3 sultanas, yummy too)
1/2 cup coconut flakes
3 tablespoons cacao nibs

Preheat oven to 170deg

Combine all ingredients up to and including vanilla in a large bowl, reserving one tablespoon olive oil. Stir so that everything is nicely coated.

Spread mixture on a baking tray and place in oven for 30 minutes, stirring halfway through. By this point the granola should feel almost dry.

Add the apricots and remaining olive oil, stir and return to the oven for 5 minutes.

Add the coconut flakes, stir and return to the oven for 2 minutes.

Remove from the oven and stir through the cacao nibs.

Cool before serving. Best enjoyed with yoghurt and fruit in the morning :)

Would make a pretty gift for someone too…

Breakfast granola



Bake’s mayonnaise

Bake’s mayonnaise

Sorry for my absence. It has been a busy week and there has been little time for blogging.

But, I’m back and have plenty to share with you!

I call this my mayonnaise because my darling mother tells me that I make it “wrong” – because I don’t always use her recipe ;)

It isn’t wrong, of course, as you only need to search “mayonnaise recipes” to find 1,000 different ways to make it. It is so simple to make that you just won’t need any from a jar again.

As usual, I don’t use a mixer or electric whisk but my muscles and some patience!

Bake’s mayonnaise


2 egg yolks
pinch of salt
olive oil
sunflower oil (or any oil that doesn’t have a strong flavour)
1 garlic clove, crushed
juice from a lemon
pepper to taste


I’m sorry, but I didn’t measure anything before or after I used it (even though Shake told me to!). I tend to add a bit of this or that until I’m happy with how it looks and tastes…

Whisk the egg yolks in a large bowl for 30 seconds or so. Add a pinch of salt.

VERY slowly start adding olive oil

Slowly adding olive oil…

Keep whisking the whole time.

Once the mixture starts to thicken, switch from olive oil to sunflower oil (or keep with the olive oil, but ours is expensive!).

If after whisking a while the mix doesn’t thicken at all, you may need to start again. Don’t throw away your hard work! Add it very slowly to your new egg yolks and then continue. 

A lot of whisking, but slowly thickening.

Continue to add sunflower oil until the mayonnaise is nice and thick. Stir in the crushed garlic.

Mayonnaise ingredients

Squeeze some lemon juice in, this will thin the mayonnaise a little but give it a good flavour kick. Add more sunflower oil and whisk again if you want it thicker.

Adding lemon juice

Add pepper as desired. We like a lot.

Store in the fridge for up to a week. Don’t serve to pregnant ladies (raw egg).

Enjoy some on toast, dip some veggies in it, make some potato salad…

I’ll share with you soon what I do with my egg whites – don’t throw them away!