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.
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.
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.
Click on the links for conversions and notes.
Bircher Made With Strained Yoghurt
- 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
- 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