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Toasted Muesli Recipe

IngredientsMuesli 002


  1. Preheat oven to 150° C
  2. Line a deep baking dish with baking paper.
  3. Mix and melt the honey, brown sugar and olive oil in a saucepan.
  4. Mix the remaining ingredients.
  5. Add the honey, oil and sugar mixture, mixing well.
  6. Pour into lined baking dish, and bake for 25 to 30 minutes, stirring occasionally (every 10 minutes or so).
  7. Remove from the oven and allow to cool. It will set into a clumpy mass. When cooled, break up the clumps and store in an air tight container.

Recipe Notes

  1. I’ve used Light Olive Oil. I did not want the full flavour of a Extra Virgin Olive Oil.
  2. I’ve used Grey Gum Honey in this batch. It is a lighter and softer honey.
  3. I’d be tempted to lightly toast the sesame seeds first. Just put them into a non-stick frying pan over a low heat, toast until there is just a touch of colour. I’ve the feeling that the sesame seeds are getting a bit lost (flavour wise)in the final product.
  4. Brown Sugar, is the soft brown variety. You could probably substitute an equal volume of golden syrup.
  5. 3 Cups of Oats may seem a bit excessive, but in the final muesli it does not seem to dominate.


In a word delicious. I had to put it into the storage containers, otherwise I  would have kept picking at it.

Like all recipes, feel free to add or subtract as the mood takes you.

Some ideas for variations based on some geographical themes:

  • Tropical flavour (building on the coconut flavour already there), try adding dried mango, dried pineapple and banana chips. I’d probably not put these through the oven, I’ve no idea if they would burn and ruin the batch. I’d just add these  after the mixture has cooled after baking.
  • European winter feel, try adding dried pear, dried cherries and walnut pieces. Replacing the Soft Brown Sugar with an equal quantity of Golden Syrup, may also add to the European winter flavours.
  • Middle Eastern feel try dried figs, dried apricots, sultanas and raisins.  Also, I’d add a teaspoon of cinnamon into  this as well.

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Date and Walnut Load

This is a recipe which uses the packet mix as the base, but then adds my own extras.  I’ve made this variation many times and it is very  quick and easy. The reason I make it often is because it does not require beating, just tip all the ingredients into a bowl and mix well. I just fold the mix together with a soft plastic spatula.

The extras (Craig’s embellishments on the basic packet mix):

  • About 75g of walnut pieces. I’ve tried whole walnut halves, and walnut pieces, the walnut pieces are the quickest and simplest. But, if you need a stress release, breaking walnut halves up is quite pleasant.
  • ½ to 1 teaspoon of cinnamon (vary the measure according to your taste – I like cinnamon so I use closer to 1 teaspoon)
  • 1 teaspoon of vanilla extract.

The only divergence from the method on the packet is to melt the butter in the microwave. I  measure the 40g of butter into a large glass bowl, zap that in the microwave for 15 second. Then add the water, the egg, vanilla, cinnamon, walnuts, and the packed mix. Then mix well in the one bowl.

Result: Very good. The packet says that it serves 10. I’m luck to have ½ left on the day I bake it.

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Merry Christmas, one and all!

Well I’m sitting back with my feet up ready for the arrival of Christmas Day.

The presents are wrapped, a longwinded operation. Made longer by me loosing the self-adhesive tags for the presents. That, resulted in another trip to the shopping mall. Finding a park in the parking lot was not too much of a bother. Getting another bunch of stickers did not take too long. The plus was that I took the opportunity to buy lunch, at 2:00, from Bakes Delight (I do enjoy their Mexican Pizza).

My contribution to Christmas lunch was some single serve pavlovas. They do seem to have worked out ok. The proof of the pavs will be in the eating tomorrow.

A tip for those using Glad Bake on baking trays, spray a bit of oil on the tray, keeps the baking paper “nailed down” when your working with it.

The mini pavs kept the oven tied up most of the morning, with the 1 hour baking time, and the cooling off period as well. So, the ginger biscuits which I was going to make fell by the wayside.

I’ve also invented a new mythical monster. The “house monster”, which eats the things you have lost in the house. I think It should have a children’s book written about it. Or, maybe it will be a bit of colour added to some of my fantasy writing.

Also, I’ve taken a new Microstoven Pie dish for the first baking. I’ve made a ham and egg pie, or a ham quiche. The pie dish has worked very well. A bit of a spray of oil before putting the pastry (frozen short crust ready rolled) into the dish.

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