 There are a lot of mueslis on the market, and for good reason - endless personal preferences mean endless variations! But there's one preference that I don't see many brands addressing: if you don't like fruit in your morning muesli bowl, odds are you won't find something to suit you on the supermarket shelves, unless you're prepared to sell a family heirloom to support a paleo muesli habit.
See - and I know I'm not alone here- I am not a fan of fruit in muesli. Often I find that even the fruit free commercial mueslis are way too sweet. So about 7 years ago I set about making my own, and haven’t looked back. I love the flexibility of mixing ingredients depending on how I’m feeling at the time. In more recent times, since our son got braces, we've had to pay attention to the nut content - a rogue nut can now mean a trip back to the orthodontist! Making my own muesli means I can change things up to suit changing moods and requirements. More nuts one batch, nut free the next. Changing the sweetener between honey or maple syrup. Adding a splash of vanilla extract when I'm feeling decadent, or adding more seeds when I want to feel pious. And so finally, after 4+ years of surprisingly in-depth discussions with you, our customers, and requests for us to Please For The Love Of Breakfast Suzanne Will You Share Your Muesli Recipe, here it is. Finely tuned, curated and perfected over the years, it's ready to meet its public. My family and I hope you love it as much as we do.
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 Homemade muesli bars are such an underrated treat. I forget how delicious they are, and so cheap and easy to make. No matter the state of my pantry, I will always have ingredients to cobble together a tray of muesli bars.
This recipe was inspired by the newest product to hit the Village shelves: white couverture chocolate drops. This is the first white chocolate that swayed me from my anti-white chocolate stance. Sumptuous and silky, with a delicate creamy flavour that doesn't hit you with over the top sweetness. The addition of the greek yoghurt in the topping adds a touch of tartness that balances the white chocolate perfectly.  1. Popcorn Parmigiana, 2. Fairy Bread Popcorn, 3. Chocolate Popcorn, 4. Salty & Sweet Smokey BBQ Popcorn. This summer, whether you are enjoying the easing of restrictions, holidaying and visiting friends and family, or relishing the peace of a staycation, one thing is a given: most of us have a little extra downtime. Sydney summers mean long (so very long) school holidays and stifling weather that makes it hard to think about turning the oven on to prepare hot food & complicated meals. And if you're like me, you're also looking to tighten your financial belt after the silly season blowout.
Enter homemade popcorn. Delicious, nutritious (hello, high fibre wholegrain!) and cheap. It's the perfect companion to an evening watching a movie, a rainy afternoon playing board games, a quick and impromptu snack when guests - or late night hunger - descend without warning. This week we've been busy in the Village test kitchen coming up with some scrumptious popcorn flavourings. We worked tirelessly, testing batch after batch of hot, buttery popcorn gussied up with a variety of spices and flavours. Here are our finalists. You're welcome.  The silly season is almost upon us - how did that happen?! With that in mind, we wanted to give you a recipe that will help grease the post-lockdown rusty wheels of socialising and hospitality.
Homemade Lavash - or flatbread crackers are a quietly genius way to spruce up your cheese platter. They also make the perfect offering to take to holiday get-togethers, and they're a lovely gift for friends, colleagues and school teachers. To the receiver they have the sparkly allure of being an impressively complicated thing to make, but they're really not! Whether you're a novice in the kitchen or an old-hand, Lavash crackers require a very small set of both skills and ingredients. Let's do this.  This simple mix & bake loaf is a handy recipe to have on hand. Think of it as banana bread's fruitier cousin! It's perfect for breakfast, supper, lunch box snacks, or morning and afternoon tea. In winter it's the perfect companion to a hot cuppa. As the weather gets warmer, I love it with a glass of iced Ginger Glow tea!
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