Bircher is an overnight oats breakfast dish that is served cold. I made mine with strained yoghurt and added in the citrus purée and nuts for texture.
Head straight on to the Recipe For ♥ Bircher ♥
Ron suggested there might be more to our flight story, and so I thought I better finish it off. Dave and I usually pay extra for seats. We have a select few we like, depending on the plane, but we always take a duo seat if available. This means Dave gets a window seat, and I have the aisle for take-off and landing. After dinner we swap as I go to sleep on the plane. I use the window as extra room. However, when we flew to France we were in the middle row. With 4 seats to the row, and Dave on the aisle, it meant I had people both side of me. This does not make sleeping easy. Even though the seat reclines I was confined to the seat space. And despite taking a sleeping tablet, the quality of my sleep was not good.
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But, as I said, we were on the flight, and everything on board was perfect. We had a good supper and a decent breakfast, albeit very early. And we landed in Paris before sunrise, which was the silver lining. The hotel had arranged a limo pick-up which was actually a minivan. We were met in the arrivals hall by the driver, and dropped off outside the hotel. After leaving our luggage there we went for croissants and coffee and then Bev and I went shopping. The men were left to their own devices and we met back at the hotel at 14h00. Due to it being Easter weekend we could only check-in at this time, which was our original expected time. So we gained 8 hours in Paris which meant we were not in a rush the entire day. Quite a relief from the experiences of the previous day.
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Bircher
Ingredients
- 50 g rolled oats
- 150 g strained yoghurt
- 60 mls milk
- 2.5 mls vanilla essence
- 2.5 mls fructose
- 100 g citrus purée
- 15 g blanched hazelnuts, lightly toasted
- Ground cinnamon for sprinkling
Method
- Place the oats, yoghurt, milk, vanilla and fructose into a bowl
- Stir to combine, cover with clingfilm and place into the fridge overnight
- Stir in the citrus purée, and roughly chop the hazelnuts
- Sprinkle on top, together with the cinnamon and eat straight away
Inspiration published on Lavender and Lime July
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- 2016 – What Was In My Garden May 2016
- 2015 – In My Kitchen July 2015
- 2014 – In My Kitchen July 2014
- 2013 – In My Kitchen July 2013
- 2012 – Mosbolletjies | Must Rolls
- 2011 – Olive Tapenade
- 2010 – Tomato And Aubergine Tart
This sounds like a delicious way to start the day, Tandy!
I am glad you gained some extra time in Paris and that this flight adventure wasn’t too stressful!
The extra time in Paris was worth the stress – nearly!
Sounds like you made the most of your time there. Although I do think a minivan is definitely pushing the definition of a limo!
I thought so too haha 🙂
I had no idea this was served cold! I think I’d prefer it at room temperature, but it’s a great recipe. Flying is tough, or it certainly can be. Fortunately my husband finally decided we’d only fly business on those long flights, and I almost look forward to them. Before that I’d never slept one minute while on a plane!
Maybe I should have tried it at room temperature! Lucky you to fly business class 🙂
I am glad your arrival in Paris was so gentle and welcoming. ‘limo’ = minivan, not for the first time but you were expected and that was the point. What a wonderful idea, I have never had Bircher muesli, this is worth eating, thanks for sharing.
I will most certainly make use of the taxi option again if we arrive in a group 🙂
Love oats.. never tried it like this..
I am not so sure I would try it again like this 🙂