Overnight fig & blueberry bircher muesli
Summertime in Cape Town can be described in one word - hot. So anything warm is a serious no-go for breakfast. And while smoothies are always going to be a winner for me, this simple bircher muesli is creeping up there too.
It is so simple to whip up and I love having it in the fridge. Add what ever fruits & berries you currently have and breakfast is served! Couldn't be more easy.
Now, a lot of people have asked me what camera I shoot with over the years. I recently upgraded to a Canon EOS 5D Mark iv, and lemme tell you. This camera is phenomenal. It is on the pricier side, but it is well worth it. The quality of images and sharpness is exquisite. If this is out of your price range then I also looked into Canon EOS 6D and there's supposed to be a new version of it out in spring 2017. It will be a lot cheaper than the 5D but still a full-frame, which is what you want because otherwise you must take into consideration a crop-factor when purchasing a lens. If this is all a bit confusing for you then read up on full-frame cameras vs cropped frame. It's actually pretty simple but worth knowing!
I used to shoot with a Sony Nex 7, and whist I do recommend it as a good camera for beginners, if you are serious about taking your (food) photography to the next level, invest in a full-frame DSLR.
A now a bit about lenses - I must tell you that I still don't know much about them, except for the basic ones that are recommended for food photography which are 50mm, 35mm and Macro lenses. I am currently shooting with the Sigma 50mm f1/4 Art lens and the photos it produces take my breath away every time. If that also is out of your budget then the Canon 50mm is a really good buy too! I might invest in a 35mm soon, to achieve wider angles but for now I'm really happy.
(Btw - I receive no money for this talk. Just me tryna help you guys out. Love x )
Back to the food - try this bircher muesli. I love it. You wont regret it.
1 cup rolled oats
2 tbsp chia seeds
2 tbsp coconut flakes
2 tbsp maple syrup
1 ripe banana, mashed
2 tbsp blueberries + more to serve
400 ml almond milk
1 fig, thinly sliced, to serve
2 tbsp raspberries, to serve
Combine the oats, chia seeds, coconut flakes, maple syrup, banana, blueberries and almond milk in a bowl and mix to combine. Place in the fridge over night.
The next day, serve the muesli with figs, blueberries and raspberries. Enjoy!