Munchy Muesli Bars

I thought the other half might appreciate these muesli bars to have on the run. He’s the (very) early riser and heads to work whilst most of us are probably deep in sleep. 

They are fairly nutritious, so easy to make, store well and you can pop them in a plastic bag or container to take to work or eat en route (providing you don’t make a mess in the car!). 

The recipe is from Nigella’s website here but I have adapted it slightly to use a mixture of my favourite nuts as I’m not a fan of peanuts (except for some bizarre current craving for Peanut M&Ms), so here’s my version below. (I also seem to get way more bars than she does.)

I have done muesli bars before but it’s been a while so I can’t really say which ones I prefer.  So you choose whether you want this healthier version which is bound together with sweetened condensed milk or the all out earlier ones which used sizeable quantities of butter, sugar and golden syrup to bind, along with a lot more dried fruit. 

When the tin was empty, Bill was left with the shop bought ones (which, I have to point out, he brought home) and it was a case of “after you’ve tried the homemade, you don’t want to go there…

Looks like a regular order then. Think I will have to make both recipes to see how they compare.

Nigella’s Breakfast Bars

1 x 395g tin sweetened condensed milk

250g rolled oats

125g mixed nuts (I used a mix of brazil nuts, cashews, almonds and hazelnuts)

50g pumpkin seeds

50g sunflower seeds

25g sesame seeds

100g dried cranberries

75g thread coconut

Preheat oven to 130 degrees C (250 F).

Grease a baking tray approximately 23 x 33 cm (9 x 13 inch). 

Line the bottom with baking paper.

Warm the sweetened condensed milk in a saucepan.

Meanwhile, mix together all the other ingredients and then add the warmed, condensed milk

Spread the mixture into the tin and press down with your hands – I use a stainless steel pastry scraper to press down evenly across the surface.

Bake for 1 hour.  Remove from the oven and leave for 15 minutes.  Cut into squares or bars – makes about 16-20 (maybe more) depending on what size you prefer.

Leave to cool completely and transfer to a tin.

Etcetera ... Weekend in Wellington

Almost a year to the date since my last stay, I was back in Wellington for the weekend.  This time it was for a work conference so I stayed on for the weekend and Bill joined me. 

I was happy with whatever weather Wellington was going to throw at me, as long as there were no earthquakes.  So, thank you – the ground stayed still and I got a mixed bag of cold & wet and warm & sunny. 

I also got a cold, starting with a sore throat before I hit the airport for the early morning flight.  I am pleased to say it didn’t affect my tastebuds so I was able to indulge in all things food, starting with chocolate and a visit to the Bohemein chocolate store on Featherston Street.  We saved these until we got home when we realized we’d bought far too few but oh some of those flavours – lemon and thyme ganache (top left) or balsamic vinegar and honey ganache (bottom left), all with silky smooth chocolate.  Good thing one can order online.

Ombra

After a wander around the streets on a cold and wet early Friday evening, we were happy to open the doors to the warmth and conviviality of Ombra.  Lack of sleep and my head cold meant an early dinner which was just fine as 5pm dining means you get a table straight away!

Some wait people you just fall in love with.  Earlier in the day at conference we had a workshop on assertiveness training.  This waitress needed none of that.  Warm and assured she led and cajoled us through the menu.  No, we were not to have that choice, she firmly opined, she would bring us something else. Everything she presented was perfect.  

Polenta chips

We kicked off with the Polenta Chips with fried sage leaves followed by Baccala (salt cod) Crostino and then Beef meatballs with Capers and Chickpea Puree.  A little breather before the San Marzano Tomato, Fior di Latte and Basil pizzette which was so good that we ordered another pizzette - under strict instructions from our waitress that it would be the Coppa, Artichokes and Mint this time.  Bill managed to fit in a chocolate and caramel mousse whilst, in a rare moment, I was no longer Miss Sweet Tooth. Warmed, fed and watered we forsook the rest of Wellington’s nightlife and headed back to the hotel feeling well pleased with our choice.

San Marzano pizzette

Early to bed means (mostly) early to rise and I couldn’t resist a return visit to Floriditas for breakfast where it was eggs all round.  Scrambled eggs on toast with vine tomato salad for me and ham off the bone and poached eggs with hollandaise for Bill.  Personally I prefer my scramblers cooked a little less set than theirs but there was plenty to sustain us for more walking around the city.

Floriditas

Bill's eggs with mine just visible in the background

I was hoping to bump into fellow food blogger, Shirleen and I did at the City Market on Sunday morning.  Whilst I had a craving for a bacon buttie, her recommendation made me opt for dumplings instead.  Dumplings for breakfast is way out of my comfort zone but these were exceptional - only to be expected of course coming from Vicky Ha of The Dumpling House.  

I settled down to a plate of Nepalese Spiced Lamb Five Veges; Korean Sesame Beef Sprouts; Crystal Prawn Garlic Chives and Shanghai Pork Savoy Cabbage topped off with sesame chilli oil and kasundi whilst Bill joined the long queue for the other recommendation - a hearty bowl of ramen noodles from The Ramen Shop.

A young helper making noodles

Ramen noodles

Over the weekend, we shopped (for the record, Bill bought more than me); visited Te Papa; the City Gallery; explored the waterfront; went to Moore Wilson; walked the Botanic Gardens via the Cable Car. I really enjoyed a tour of the Beehive as part of the conference. We caught up with family on Saturday night over dinner at their house, which was lovely.  I didn’t get to all the places I had on my list but there’s always another time, isn’t there?

Roasted Rhubarb Bircher Muesli

My last words on my very first blog post, aptly titled A Fine Start, were:

I also love Bircher muesli – but that’s another story…

So whilst it may be a bit late, I’ve finally gotten around to that other story, with a bit of a twist on the original.

It came about when I was swirling some just-cooked roasted rhubarb in its sticky, gingery-sweet syrup and I thought of scooping it into a creamy muesli instead of using the traditional grated apple.  

I could almost claim it’s a healthy food version of rhubarb fool (which was the original plan I had for the rhubarb) as rhubarb and cream do feature, but with wholesome oats, nuts, dried fruit and yoghurt.  Adding just a splash of cream balances the tartness of the rhubarb and gives a luxurious touch to breakfast time.  Hallelujah to that. 

There’s a touch of recipe here for the roasted rhubarb and Bircher muesli but the finished dish is more of a tailored assembly.  In other words you are free to change the amounts or ingredients to suit your own preferences. 

I stole a few toasted nuts from the jar of my homemade toasted muesli, but raw nuts would be fine too.  It’s a bit like standing in front of the selection of toppings for ice creams or frozen yoghurts in a food mall (not that I actually do this, you understand); the options are many, although in this case probably healthier.  I like to keep it fairly simple.  

If you are a fan of raw food, stick with the original and substitute the rhubarb with one green apple, grated (with skin on).  

And so my story, started so long ago, is finally complete.  I do like a sense of closure, don't you?

Roasted Rhubarb Bircher Muesli

Serves 2

Start this recipe the day before you want to eat it.  You will have enough rhubarb for the Bircher muesli and some left over.

Roasted rhubarb 

1 bunch (approx. 500g) rhubarb, washed & cut into 2.5cm chunks

¼ cup brown sugar

the juice and rind of 1 small orange

½ teaspoon ground ginger

Bircher muesli

60g (1/2 cup) porridge oats

1/2 cup milk* (use apple juice if you prefer)

½ tbsp single cream

* I used full cream milk

To serve: 

Greek yogurt

Roasted rhubarb

Juice of 1/2 a small orange

a drizzle of maple syrup or honey

almonds, chopped

brazil nuts, chopped

a few cranberries

some extra rhubarb for the topping

Roasted rhubarb

Preheat oven to 180 C. 

Place the rhubarb on a lined baking tray.  Add the sugar, orange juice, ginger and rind and mix thoroughly until the sugar and ginger dissolve in the juice and the rhubarb is coated. 

Place in the oven for about 15 minutes, or until the rhubarb is tender.  Pour rhubarb and syrup into a covered container and leave to cool or refrigerate overnight.

Bircher Muesli

The evening before, place oats in a container and cover with the milk and a splash of single cream.  Mix well.  Cover with lid or cling wrap and refrigerate overnight.

In the morning when you are ready to serve, add about a 1/3 cup of Greek yoghurt, 1/3 cup of the roasted rhubarb and the fresh orange juice.  Mix well – if it’s too dry, add more yoghurt or orange juice or both until you get the consistency and taste you want.

Drizzle with maple syrup or honey.  Sprinkle with the chopped nuts and some cranberries.

Top with the extra chunks of roasted rhubarb.

You might also like toasted muesli
from my very first blog post.

maple banana porridge

Right now in the winter months, I’ve been giving the muesli a break and am fuelling up with porridge in the mornings.  Creamy and warming, it’s quick and easy to make in the microwave and, of course, very nutritious.  If I’ve got a little extra time, I make this maple banana porridge, adapted from one made in a pot by Bill Granger.  This microwave version cuts down on the amount of sugar used (Bill uses brown sugar and maple syrup) but sugar lovin’ me still loves it.

Slicing the banana thinly ensures it almost dissolves into the porridge. 

Serve with milk and a little cream and of course maple syrup. 

Bill Granger serves buttered apples with his version, making it the most wonderful dish.  I save that for when I’ve got plenty of time.

maple banana porridge

For one serving (I prefer a smallish serving so feel free to adjust amounts)

¼ cup rolled porridge oats

½ banana, thinly sliced

1/3 cup water

¼ cup milk

a wee pinch of salt

to serve

1 tsp maple syrup

1 tsp cream

milk

Place the porridge oats, banana, water, milk and salt in a microwaveable dish (for extra convenience use your cereal bowl if it is suitable for the microwave and is deep enough for porridge not to spill over).  Stir and microwave on high for one minute.

Remove from the microwave and stir again.  Return to the microwave for another 30 second blast.  Remove and stir.   Microwave a further 30 seconds (keep an eye on it and hit the stop button if it starts to overflow).  The porridge should have cooked and be fairly creamy at this point.  If not, microwave for a further 20 seconds or so until it has reached a consistency to your liking. 

Transfer to a serving bowl (warmed would be good).  Drizzle with one teaspoon of maple syrup and a little cream and serve with milk.

breakfast in a bar

No, breakfast in a bar is not about having your first meal of the day in a drinking establishment, even if some days it might seem like a good idea.  Although you could call it brunch and then a glass or two of bubbly is acceptable and that’s what I sipped today at our Auckland food blogger catch up brunch, hosted by Allison, Pease Pudding, way out west in Muriwai.  Thanks Allison for a relaxing Sunday morning at your home.  Particularly pleased to meet Food Opera’s Ingrid and Vanessa’s lovely new babies who led us to believe that motherhood is all coffee and cake and sleeping babies.  But hey, they didn’t fool us – we know what they get up to at home.

My contribution to the brunch was these muesli bars.  If muesli means “healthy” to you, think again.  These bars tip the other end of the scale, in more ways than one, so you have been warned.  On the other hand, if you like sweet, sticky buttery goodness, crammed with fruit and nuts and crispness, say hello to these.

The recipe states it makes 12 bars.  They must be giant sized as I managed 30 portions of 4cm x 6.5cm bars (a reasonable-sized bar, I thought).  Halve the recipe, if you don’t want so many.

muesli bars

Adapted slightly from a recipe in the lovely The Hummingbird Bakery Cookbook.

320g unsalted butter

240ml golden syrup

250g soft brown sugar

250g rolled porridge oats

200g desiccated coconut

100g dried apricots, chopped finely

85g dried dates, chopped finely

125g cornflakes

125g sunflower seeds

60g dried cranberries

60g raw almonds, chopped

60g raw brazil nuts, chopped

125g raisins

Line a 33 x 23 x 5cm baking tin or tray with greaseproof paper.

Gently heat the butter, golden syrup and brown sugar in a saucepan, stirring occasionally, until the butter has melted and the mixture is smooth. 

In a large bowl, mix the porridge oats, coconut, apricots, dates, cornflakes, sunflower seeds, cranberries, almonds, brazil nuts and raisins until it is well mixed. 

Pour in the liquid mixture and stir to combine thoroughly, making sure all the ingredients are evenly coated in the liquid.

Press the mixture into the baking tin or tray and level with a spoon (I used a stainless steel rolling pin to flatten and compress it).  Cover with a sheet of greaseproof paper, then a tray, covered with weights (I used filled tins e.g. baked beans) to further compress the mix

Leave to cool, then refrigerate overnight.

Cut into bars or squares.

a fine start

A lot of what goes into this breakfast muesli depends on what I feel like at the time.  I first started making my own muesli with a recipe adapted from Bill Granger’s Open Kitchen. 

I then tried a microwave version.  Lately I’ve been messing around with the granola recipe from Jamie Oliver’s Ministry of Food.   I’m not sure what the difference is between muesli and granola but I still call it muesli. 

My version is usually 2 cups rolled oats, 1/3 cup whole almonds, about 12 brazil nuts, ¼ cup each of sunflower seeds, sesame seeds and pumpkin seeds.  My theory with the nuts is that there should be 4 almonds and 1 brazil nut in each serve!  If I feel like it, and sometimes I don't, I add 1/8 cup of thread coconut.  I prefer the look and texture of thread coconut to dessicated coconut.

All is then tossed together with 5 tbsp oil (Jamie used olive oil, Bill used vegetable oil, I use rice bran oil – I think olive oil would be too strong an oil for this) and 5 tbsp honey (the runny kind) or maple syrup.  I like to sneak in a teaspoon or two of the maple syrup as it would just be too decadent, not to mention costly, to use all 5 tbsp.  But it does give it a depth of flavour.  Place the mix on a baking tray in a preheated oven (160 degrees C) for about 30 minutes or until golden.  Stir every 10 minutes or so to toast evenly and break up lumps.  Dried fruit of choice can be added once the muesli has cooled.  My favourite of the moment is to drop dried cranberries into the muesli where they  “sparkle like little jewels”, as Nigella might say.   I have also used sultanas.   That would probably be all the dried fruit I would put in.  I dislike dried apricots in muesli.  Don’t ask me how many portions this makes.  As a rough guide, it may last about two weeks – but that’s only if there’s one of you. 

To serve, I add a dollop of greek yoghurt or vanilla flavoured yoghurt (I might add a little milk to thin it out), and whatever fruit I like.  It used to be halved tamarillos, topped with brown sugar and grilled.  Unfortunately the tamarillo trees are no longer.  It’s midsummer here now so perhaps blueberries, strawberries, raspberries or nectarines.  There’s always bananas and if there’s no fresh fruit then frozen blueberries or raspberries are a good substitute.   

I also love bircher muesli – but that’s another story…

Toasted Muesli

Microwave version

2 cups rolled oats

¼ cup sesame seeds

¼ cup pumpkin seeds

¼ cup sunflower seeds

approx. 40 raw almonds

approx. 15 raw brazil nuts

¼ cup canola or rice bran oil or similar (don’t use olive oil – too strong)

¼ cup runny honey

Mix the oats, seeds and nuts together.

Place the oil and honey into a small heatproof container and microwave for approx. 3 minutes.

Pour into the muesli and mix well, coating all the ingredients.

Microwave for approx. 3 minutes.

Stir the contents well.

Microwave for another 3-4 minutes, removing every minute or so to stir and check.

Muesli should be golden brown.  Don’t leave to sit in hot bowl as it will continue to brown.

Spread muesli over a Teflon mat or surface to cool.

When cool, add a handful of sultanas or cranberries or any other chopped dried fruit you wish.

Store in container and enjoy!