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Archive for the ‘muesli’ Category

Muslie

We humans, for the most part, like a bit of ritual in our lives. Well, I know I do. Setting a certain, predictable rhythm to the day creates a sense of purpose and dependability, little ceremonies that break up the chaos in between our modern lifestyles. I like to read in bed with a cup of chamomile tea before turning in for the day, and I like having the time to sit on weekdays over my morning’s emails and news with a cup of good, hot coffee and a bowl of muesli. I usually mix my own muesli from jars of grains, nuts and fruits in the cupboard, but in the spirit of the Christmas Clear Out, I took the opportunity to use up  the various stores of dried fruits and nuts left over from the Christmas pudding and fruit cake and mix up an enormous bowl of muesli to keep in jars, ready to go. Just add yoghurt and that cuppa java.

There’s no recipe for this, just use what ever you have on hand. Start with handfuls of chopped dried fruit: I used cranberries , apricots and cherries for zing; papaya and pineapple for that almost candy like sweetness; and pears, figs, apples and dates for texture as well as raisins, currants, mulberries, prunes and oh, I forget what else. Add a few cups, to taste, of various grains: I used both raw, rolled oats and oat bran and a generous helping ground flax, to which I added poppy seeds, sesame seeds, sunflower seeds, coconut flakes and a variety of nuts (brazil, almond, walnut). Sprinkle with cinnamon, a bit of nutmeg and a pinch of garam masala and mix it all up. Make it as fruity or as whole-grainy as you like and you’ll never want boxed breakfast again. Promise.

Muslie fruit mix

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Muslie pancrepes

We’ve all heard it a thousand times before: Breakfast is the most important meal of the day. We’ve heard it from our mothers and fathers, from our doctors, our teachers, our newspapers and magazines. I had to learn the hard way to start the day off right. I used to wake up late, being a committed fan of Club Duvet, rush through my morning routine of showering, dressing and general cleanliness and then dash out the door and head off straight to work. “I’ll grab something at work” I used to tell myself, but apart from a cup of tea or coffee, I very often would get so absorbed and distracted by work that I’d look up, famished, at 3 0’clock and wonder why I felt so tired and lack-luster. Now I know: if I skip a meal, I won’t make it through the day without needing to put my head down. And while I love a nap now and then on a rainy Sunday, there’s really just so much I’d rather be doing. During the week, as a rule, I usually start the day with a lovely bowl of muesli, which I custom make from my little jars of grains, seeds, nuts and fruit, with a dollop of yoghurt and a generous mug of fresh Cafetiere-style coffee. Weekends, when the ever delightful Mr P is around, is when the fun happens. So what do you do when you’ve had a long weekend full of the fun and you’re somewhat fed up (so to speak) with eggs over easy and blueberry pancakes; but your husband wants something a bit more elaborate than a bowl of cereal? Well, a wise woman would tell you, marriages are all about compromise, non?

Voila.

*note: due to the lack of plain flour gluten (I’m guessing here) these Pancrepes don’t hold together as well as ordinary crepes, so they’re somewhere between Crepes and all-American breakfast pancakes. Hence the name. Get it?

Muesli PanCrepes with Berry Compote and Cream Cheese

for the pancakes:
½ cup + 2 Tbsp Quinoa flour
2 Tbsp ground flax seed
2 Tbsp ground oatbran
1 Tbsp poppy seeds
1 Tbsp ground cornmeal (not corn starch, but finer than Polenta)
1 Tbsp ground Almonds
1 tsp baking powder
½ Tbsp maple sugar (or use caster sugar)
pinch salt
1 cup rice milk (or cows milk)
2 eggs, beaten

for the compote:
1 cup berries of your choice (I used wild blueberries and blackberries)
¼ cup water
½ Tbsp maple sugar
1 Tbsp lemon juice

cream cheese to serve

1: make the batter

– combine all dry ingredients and mix thoroughly with a whisk

– combine eggs and milk. Add to dry ingredients and whisk until smooth.

– leave to stand for 20 mins or so, while you make the compote.

2: make the compote

– combine fruit, water, sugar and lemon juice in a saucepan. Bring to boil, reduce heat and simmer for 10 mins. Keep warm while you make the pancakes.

3: make the pancakes and serve

– put a plate on the lowest rung of your oven and turn the oven onto it’s lowest setting. Put a small dollop of butter onto the plate.

– heat a non stick skillet or frying pan or griddle on a medium to high heat

– using a soup ladle, drop one ladle of batter onto the hot surface at a time, swirling the mixture around the pan a little to spread it out. The end pancake should be somewhere between crepe and pancake thickness.

– when bubbles begin to pop on the surface, carefully turn the cake over using an egg lifter and cook the other side.

– when the pancake is cooked, put it in the oven on the plate while you cook the rest. If you’re feeling indulgent, plop a little piece of butter onto the top of each crepe while it waits for its neighbour.

– serve with fruit compote, cream cheese and plenty of Maple syrup.

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