Home Made Special: Schmoosli

For this review I was delighted to receive two sample packets of muesli from the kind ladies at Schmoosli – I do enjoy a good neologism, I wonder what it means. Schmooth (sic) muesli? School Muesli? Or perhaps something altogether different, an allusion to a German heritage? Regardless, my mouth pleasantly itches as I sit here alone trying to say it out loud in different ways, happily, and no doubt to anyone listening – creepily – procrastinating instead of all the study I should be doing.

Muesli 1: Rupert Gets Ripped
This was the first time that I embarked on the muesli-making process for myself, following the recipe that I as yet had only observed. You can imagine the adrenaline wreaking havoc on the normal steadiness of my hands as I poured the muesli from its packet into a bowl, tremulously grated apple (first casualty of doing things myself: a fingernail I grated into) and then saturated with milk to soak overnight. And a restless night it was, I tossed and turned with the anticipation of what morning would bring – had I, like Frankenstein, created a monster? Would my monster be tasty? So many questions – here is the visual part of the answer:

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Ok, so my attempt at the compote looks somewhat reminiscent of placenta – but lets not taint this muesli with the brush of afterbirth before tasting it. To start off, the Rupert Gets Ripped has a natural, very oaty taste which is enhanced by the barley that is also a key ingredient. I enjoyed that the oats were such a focus of this muesli as this is not often the case with premixed varieties, however I felt that there were not enough nuts or seeds to give this muesli a boost. The ease of preparation was somewhat tainted by my just wanting a bit more crunch to this breakfast.
Overall, Rupert is a solid muesli but, like many strong, silent types – a little bland for my tastes.

Muesli 2: Heidi Gets High
The next day I turned my attention to Heidi Gets High – how whimsical and a bit risqué. I had an easier time of the muesli making process second time round in that I emerged with all of my fingernails intact. Here is the product of my process:

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Thats looking a bit better! I was encouraged to see seeds and sultanas nestled cosily amongst the oats and I was not disappointed. Every bite seemed to contain a new texture, from crunchy almond to al dente dried apple and apricot always on a dense background of cool, mushy oats. The flavour of the day here was cinnamon which is a perfect breakfast spice. And doughnut spice – but lets not get sidetracked. I was also excited to see what appeared to be chunks of bran. Oh bran! It’s not a sexy cereal, but me and my gastrointestinal tract love it. Heidi won me over with with her spicy charm and sensible penchant for bran. This was a flavoursome and healthy-tasting muesli.

(Mostly) Good Muesli, Melbourne!

MM

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Home Made Special: Launched!

Disclaimer: I should begin this cereal adventure by stating that, in what is perhaps my greatest achievement to date, the oats used in this production were not paid for. I will endeavour to review them objectively, however even the cold mistress of reason will find it difficult to temper the glow that comes from eating free food!

My aim here is to compare some of the muesli that can be  made in the comfort of the home. This is not something that I was able to do on a whim, it required careful planning and preparation as before starting this journey I had little idea of how to make muesli, with my regular breakfast involving little more than scrunching two to three weetbix into a bowl and cutting banana over them.

To appease my science brain and leave as little room for confusion on my part, I will be making each breakfast using the same method, passed down to me one cold Autumn morning by the lovely Cherry Capone (more on that in the Coles oat review):

Miss Muesli’s (Borrowed and Adapted) Method for Making Muesli:

Ingredients:

–       Rolled oats or muesli

–       Granny Smith Apple

–       Unsweetened natural yoghurt

–       Frozen berries

–       A spoonful of sugar

–       Sunflower seeds, almonds (optional, to be used if muesli does not already contain them)

Method:

1. Before Bed: Lovingly transfer a serve (your discretion) of oats or  premixed muesli into your favourite breakfast bowl. Immerse in milk until just saturated. I like skim milk as I find the wateriness refreshing.
Note: if your muesli will be based on rolled oats alone, mix with seeds and nuts before dousing with milk.
Apply your Granny Smith to a sharp grater and go to town on it. You can peel the apple beforehand however you will be missing out on the tart chewy texture, and also some vitamins. I do not recommend depriving yourself of these. Mix the slivers through your soaking muesli.
Cover with Glad Wrap (or Aldi equivalent) and put in the fridge to incubate overnight.

2. Upon waking: Take a shower. Muesli is best appreciated when both ingredients and consumer are fresh.

3. Take some frozen berries (again, your discretion but overdo at your own peril – these are a garnish and not the main event!) and mix with a sensible amount of sugar in a microwave proof vessel. Cover to avoid splatter and the cook with the awesome power of micro-waves on high for approximately 45 seconds. Mix the resultant hot, soft mush and voila! Berry compote.
Note: If you have time and are so inclined, or if you do not have a microwave (the horror), this can be done over lowish heat on the stove.

4. Reverently remove the matured muesli from the fridge and peel off the plastic (you will not be able to proceed with breakfast unless you do this). Dollop yoghurt on top and garnish with your steaming compote.

5. Take your favourite spoon (see below) and use it to enjoy your homemade muesli.

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Await now with bated breath the coming set of home grown reviews!

(Anticipating) Good Muesli, Melbourne!

MM