Muesli

Swiss Style Muesli

Part of my early training was at the five star Atlantis Hotel, in Zurich Switzerland. The Swiss are famous for their cold buffet work, mouth watering chocolates and distinctively flavoured stringy cheese that gives the Swiss fondue its unique taste and texture.  The culinary traditions of Switzerland have not changed since I worked there in the 1980’s. In fact, when I Captained the Welsh Culinary Team to gold at the World Championships in 1998, the same dishes I was trained to cook were still on the menu’s in the restaurants!  Dishes such as  Raclette (melted cheese served with new potatoes and pickles) Bratwurst mit Rosti, (veal sausage and potato cake)  and Engadiner Nusstorte  (walnut and honey tart), were proudly displayed. However, one recipe I did bring back and continue to use  is Birchermuesli, a Swiss style muesli vastly different from the dried, saw dust type we can buy here. The Swiss eat their muesli at any time of day and when you have tried it you will understand why. The recipe contains fresh fruit, berries, and nuts which are laced with double cream. All the ingredients are left to stand over night to allow the ingredients to release their flavours.

Ingredients

100grms Oats
25grms Caster Sugar
25grms Sultanas
25grms Chopped Mixed Nuts
50grms Chopped Dried Apricots
300ml Milk
300ml Cream or Yogurt
2 Grated Apples Skin On
2 Grated Pears Skin On
100ml Orange Juice

Any soft fruit, strawberries, raspberries, blueberries, bananas, plums, peaches etc.

Method

Place all the ingredients into a bowl and leave overnight in the fridge.

Next Day add the soft fruits.