Things I never thought I’d do: homemade museli

Never in my life did I think I’d ever bother making home made muesli. I don’t even like muesli, usually. Toasted is okay.

But this one day I ran out of breakfast cereal and gave it a go (having too much free time on my hands on that particular, unusual day. Let me say this is not a regular occurance). From that point it sort of escalated out of control and I have decided that the best way to manage the process is to just teach other people how to make their own muesli so I don’t have to do it.

My mother in particular (who doesn’t even cook, ever!) made approx 2 kilos of toasted trail mix using this method and proceeded to eat them in a week. She said it was okay because I said it was healthy (and by healthy, I meant low sugar/salt + copious amounts of oats…all of which I suspect were disregarded).

With less sugar, low salt, and much more oats (!) I guess it is pretty healthy. And not thaat hard.

Anyway, so here we go. Learn because I will only make it for you once. Or twice if you ask nicely. Or if you are planning to pay me.

*sniff* I feel so pro

Homemade toasted muesli

Adapted from various other sources on the web – there were quite a number, but special mention to the first one I found on My New Roots which provided inspiration. 

The proportions of everything are pretty fluid so change as you will. The picture above had hazelnuts, cinnamon, figs, and coconut mixed in.

2 cups rolled oats
2 tablesp honey
2 tablesp olive oil
A pinch of salt (optional)

A handful of nuts – I’ve tried hazelnut, almond, and macadamia so far.

A teaspoon of spice – I like cinnamon but anything goes. Ginger might be nice.

A handful of mix ins – I’ve tried desiccated coconut, raisins, dates, and figs to date.

Oven temperature: around 180 degrees

  1. Pour the honey into a large flat dish and melt in the oven while it is heating up. Once runny, remove from the oven and mix in the oil. If your honey is already runny then you can probably omit this step.
  2. Pour in the oats, salt, nuts, and spices and mix until well combined.
  3. Now you start your toasting: depending on how fast the mixture browns, I start by toasting it for 15 minutes and removing it to stir. I then toast for another 5-10 minutes and stir. For a large bowl you might do 15 minutes +2x 5-10 minutes
  4. Once the oats are nice and golden all over, throw in the mix ins. These go in late because they can dry out or burn easily. Stir in and toast for another 5 minutes.
  5. Wait until it cools thoroughly before storing in an airtight container.
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More bribes for my brother: mac and cheese

I know it sounds like whenever I cook for my brother it is a bribe, this is really not true. No it isn’t. This time it was only part-bribe to let us play videogames when we visited his apartment, and part-thank you for letting us stay in said apartment.

A thank you that I hope lasted at least 4 days, as it was in danger of being finished within one sitting. Please don’t eat 500g of pasta in one sitting, it somehow seems a little scary. Imagine a pasta-monster, and by that I mean a human-sized macaroni with arms and legs. Scary, right? Don’t do it. Even though the mac and cheese is tasty enough to.

Anyway this was a pretty easy recipe which I later passed on to my bro (I was expecting it to be much harder!)

Pasta monster's lair

Easy Mac & Cheese

Adapted from the Kitchn

  • Note the basic ratio of milk to cheese is around 1:1.5 to 1:2, with a couple of tablespoons of flour (any type – corn or normal). 

A 500g bag of pasta – small shapes are better because they hold the sauce
1.5 cups milk
2 – 3 cups cheese – cubed is fine, or grated, it just needs to melt.
2 tablesp flour – corn or all purpose
0.5 – 1 teasp black pepper, to taste
Salt to taste
A dash of chilli flakes
Mix-ins:  see below. I used leeks and lamb sausage.

  1. Cook the pasta.
  2. Warm 1 cup milk over medium heat in a pot.
    Mix flour into the remaining ½ cup of milk
    When steam starts to rise from the hot milk in the pot, pour in the rest of the flour-milk mixture.
    Whisk / stir until it thickens to the consistency of cream / custard.
  3. Drop the heat to low.
    Stir in the cheese, pepper, salt, and chilli flakes. Mix until all the cheese is melted.
    Taste and season as needed.
  4. Turn off the heat and dump all the pasta + additional mix-ins into the pot.
    Stir well until the sauce coats the pasta.
    (Eating can start here J )
  5. Optional: Put into an oven proof dish and top with more cheese – parmesan works nicely.
    Put it in a toaster oven / oven at around 200 deg C for 20 minutes or so until the cheese topping crusts and browns.

Mix-ins:

In terms of mix-ins, I added the following:

  • Leeks
    • Wash leeks. Slice and fry in a little oil until soft and a little charred at the edges.
  • Lamb sausages
    • Fry lamb sausages and slice. Set aside.

You can really add anything you like though.