Today I want to share with you a healthy and well known Swiss food for breakfast. When you think of Switzerland what immediately comes to your mind is Fondue with Raclette cheese, but in fact we don’t only have salty and heavy foods in our cuisine, we do have heatlhy foods too. Today I want to tell you about one of these; Muesli.
Where does Muesli come from?
Most probably you know what Muesli is but I want to make small reminder. Firstly the name Muesli; in Swiss German “Mues” means crushed, mashed. In the 1900’s Swiss Doctor Maximilian Bircher-Benner created the recipe for this food for patients in his hospital. Maximilian Bircher-Benner started to prepare this food mixture for patients to meet their high vegetable needs. Using oatmeal (rolled oats) as the main ingredient, and cereals, fresh or dried fruit, seeds and nuts added as further components, he mixed them all with cow’s milk, soy milk, almond milk or yogurt.
Light evening meal or breakfast
When I was a child in Switzerland my father was preparing us Muesli for dinner. My father was very creative. He was putting in so many different and varied ingredients in muesli and whenever we used to have it for dinner with my siblings we were playing the same game all the time: what’s in it. Every time we had it for dinner we used to try to find what’s in the Muesli. Sometimes my father was making muesli with 20 different ingredients. In those days I was having muesli mostly for dinner.
Years passed and I am preparing myself muesli now once or twice a week as an alternative to my breakfast with eggs.
The original Bircher-Benner muesli recipe
Let’s have a look at the original Bircher-Bener recipe before sharing with you my own recipe.
– One or two apples, one whole apple were used in the original; including the peel and seeds
– One tablespoon of nuts, walnuts, almonds
– One tablespoon of oatmeal, in the original recipe oatmeal’s pre-soaked in 3 tablespoons of water for 12 hours
– Juice of half a lemon
– One tablespoon of honey and cream or condensed milk
First, honey, cream or condensed milk is mixed with pre-soaked oatmeal and then lemon juice is added. Then apples and other ingredients are added.
Note: In those days (1900s) due to hygiene concerns (neither pasteurized milk nor refrigerator is available) cream instead of milk and honey or condensed milk was preferred.
Cora’s muesli recipe
One of my favorite fruit is pomegranate. Although I have lived in Turkey for seven years now, for me it still feels like pomegranate is an exotic and almost like a precious fruit. I also really like grapefruit. I prefer to use plenty of pomegranate and grapefruit/orange/mandarins in my muesli as I want it to be full of lots of vitamin C. Both fruits strengthen the immune system and are good when you have the flu. I usually prepare muesli for two breakfasts, that way I can keep the rest in the fridge for two days where it stays fresh.
Genelde iki kahvaltılık müsli hazırlıyorum ve kalanı buzdolabında iki güne kadar tutabiliyorum, taze kalıyor.
List of ingredients for a breakfast for two or two single breakfasts:
– 3 tablespoons of oatmeal, – 1 tablespoon of chia seeds, – 1 pomegranate, – 1 grapefruit/1 orange/2 mandarins, – 4 walnuts, – 8 almonds, – 16 raisins, – 2 tsp sunflower seeds, – 1 tsp cinnamon, – yogurt, kefir and/or milk.
Put mandarins and pomegranate pieces in a bowl, add their juices in too. Add right on top chia seeds and oatmeal. Add all the other ingredients one by one. Finally add in yogurt, milk or kefir (in the meantime if you wonder how you can make homemade kefir you can read my previous article). Mix them all and add cinnamon on top.
If you have time, you can keep it in the fridge for 30 minutes.