Food Wine Sleep

Ingredients List

120 g (4 oz) rolled oats
2 Table spoon honey
250 ml (1 cup) milk
100 g (3.5 oz) natural yoghurt
2 pc orange, (skinned segments and juice)
1 each red and green apple, cored
1 lemon, juice only
30 g (1 oz) hazelnuts, ground
10 g (1/3 oz) walnuts, chopped roughly
200 g (7 oz) seasonal fruits and berries as per availability. Dice the fruits which are to be mixed into the muesli and leave some to mix with the berries for garnish. Berries are best sprinkled over the top just before serving.

Recipe Description

This is stuff I grew up on and it is still one of my favourites. Although mainly used as a breakfast cereal, back in my childhood it was also occasionaly served as snack on hot days or even as a light meal or fruity dessert at times.

Muesli was invented/created around the turn of the century by Swiss doctor Maximilian Bircher for the patients in his hospital in Zurich, Switzerland. He was a pioneer in nutritinal

research and "healed" his patients with a balanced diet of raw fruits and vegetables, a revolution, considering the eating habits of the people at that time. The term "muesli" comes from the Swiss dialect word of "mus" literally meaning puree, paste or pulp. The added "li" just signifies "a little".

Doctor Bircher's original (1 tablespoon [ts] rolled oats, soaked in 2�3 ts water with 1 ts each of lemon juice, sweet cream and ground hazelnuts and 200 gram (7 oz ) finely grated apples with the skin) was very different from what "Muesli" is today, however the few basic ingredients of oats, grated apples with skin and dairy (milk/cream) are still the basis for this dish.

Method Description

Soak the oats with the honey and the milk and chill for 2-4 hours
Add the yoghurt, and the ground hazelnuts and then grate the apples including the skin into the mixture.
Add the lemon juice, orange juice and segments and combine well.
Add the diced seasonal fruits and chopped walnuts and dress into your serving dish
Decorate with remaining fruits and berries and serve well chilled.