Homemade granola with honey and poached fruits
Method
Step 1:
Mix together the White Wings Natural Muesli, pistachios, pecans, shaved coconut, split almonds and brown sugar. The brown sugar allows caramelisation to form during the baking process. Then, grate the zest of three oranges and add it to the mixture. Pour in the melted butter, vanilla essence, honey and golden syrup. Mix thoroughly.
Step 2:
Lay the mixture evenly on a lined baking tray and toast in the oven at 140 degrees Celsius for 30 minutes or until golden. Once it has cooked through, toss the muesli over and place it to the side to cool until it becomes crunchy. Then, break the granola up into small, bite-sized pieces.
Step 3:
Peel and slice the pears, apples and plums, place them in a pot and cover them with vanilla syrup and begin the poaching process. To poach fruit, cover the pot with a plate to weigh the fruit down and ensure even cooking while on the stovetop. Simmer for 10 minutes or until the fruit becomes mushy. Allow the fruit to cool, then store it in the fridge until ready to use. For the best flavour and outcome, allow the fruits to soak overnight.
Step 4:
To serve, place the granola at the bottom of the dish, topped with a spoonful of poached fruits and finished with a dollop of Greek yogurt. Serve a glass of milk on the side.
Ingredients
| Ingredient Name | Qty Purchased | Cost of Goods | Qty Used in Recipe | Total Cost |
|---|---|---|---|---|
| g | $ | g | $ 0.00 | |
| g | $ | g | $ 0.00 | |
| g | $ | g | $ 0.00 | |
| g | $ | g | $ 0.00 | |
| g | $ | g | $ 0.00 | |
| g | $ | g | $ 0.00 | |
| g | $ | g | $ 0.00 | |
| g | $ | g | $ 0.00 | |
| g | $ | g | $ 0.00 | |
| each | $ | each | $ 0.00 | |
| mL | $ | mL | $ 0.00 | |
| kg | $ | kg | $ 0.00 | |
| L | $ | L | $ 0.00 | |
| each | $ | each | $ 0.00 | |
| each | $ | each | $ 0.00 | |
| each | $ | each | $ 0.00 |
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A recipe calculator works out what a dish costs to make and what it needs to sell for to turn a profit. Some tools under that name are really a recipe converter, turning ounces and teaspoons into metric, or a recipe multiplier that scales quantities up or down, or a nutrition calculator returning the energy and carbohydrate count per serve. Ours is a recipe cost calculator. Enter your ingredient costs and servings, and you get a total cost, a cost per serve, and the margin behind your selling price.
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Cafes and quick service kitchens change their menus often, and costing a new dish properly before it launches matters more than costing it quickly. Catering and events businesses price the same recipe at different scales throughout the year, a function for ten one week and an event for two hundred the next. Enter the servings for each job, and the calculator handles that recipe scaling without you reworking your ingredient list from scratch.
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