Breakfast at Quito
Quito wakes up early. People have to work and the young ones have to study. Life in the city is not the most appropriate for having a complete and natural breakfast.
Nevertheless Renate Klocker from Quito has created her own recipes to make breakfast as it should be done. Her desire to include the habit of a good breakfast in her family and her passion for cuisine are her main motivators.
Today we join her for breakfast as she shares with us her granola and natural jelly recipes.
STRAWBERRY AND BLACKBERRY JAM:
• 2 pounds of strawberries
• 2 pounds of blackberries
• Zest and juice of 2 oranges or 2 large lemons
• 7 ½ cups of sugar
Clean and disinfect the strawberries and blackberries. Depending on the size of the strawberries you may want to cut them in slices or cubes. If using smaller berries leave them whole. Place the fruit in a large pot with a thick bottom with the lemon zest and juice of the oranges or lemons. Cook at low heat for 15 minutes.
Add the sugar and continue to cook at low temperature until the sugar has completely dissolved. Increase the temperature and remove the fruit to avoid sticking. Continue cooking until the desired consistency is obtained, approximately between 30-35 minutes. Remove the foam that forms. When ready, store in jars.
Being a preservative free product, it is recommended the jam be served on a plate in the amount desired to be consumed immediately. Avoid introducing dirty utensils in the jar to avoid contamination.
Following the same procedure, you can make either pure strawberry or blackberry jam. You may also substitute the blackberries in this recipe for raspberries or use all 3 fruits to make Red Fruit Jam, in this case you would use approximately 1 ¼ pound of each fruit.
• 1 pound oatmeal
• 1 ½ cups bran or wheat germ
• 1 ½ cups grated coconut
• ¾ cups brown sugar
• 1 ½ tsp salt
• 1 ½ cups chopped or sliced almonds
• ¾ cups walnuts or pecans
• ¾ cups vegetable oil
• ¾ cups water
• 1 ½ Tbsp vanilla extract
Preheat oven to 130 C/ 275 F. Place the first 7 ingredients in a large bowl and mix well. In a small bowl mix the oil with the water and vanilla; add this mixture to the dry ingredients. Mix until all the ingredients are moist. Divide into 2 sheets and place in the oven for 60 minutes. It is suggested that you turn the sheets over every 15 minutes and remove promptly to avoid burning.
Once cooled, store in a sealed container and refrigerate. If desired you may add chocolate chips or raisins.