Posts Tagged food

Toasted Muesli Recipe


IngredientsMuesli 002

Method

  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.

Conclusions

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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Food, Climate Change and Choices


Background

This post is prompted by a number of things coming together:

  • The diagram from the Times online Where’s the beef diagram? and this article Climate chief Lord Stern: give up meat to save the planet.
  • The Mythbusters show on Saturday, again cows and methane.
  • Methane is a much worse greenhouse gas than CO2 . (3 times as bad, but I’m probably wrong on the factor).
  • And a couple of little facts (or maybe assertions which need to be researched and proved )
    • North American Bison produce far less methane than cows,
    • Kangaroos (pound for pound) produce far less methane than cows or sheep.
    • Alpacas and Lamas (pound for pound) produce far less methane than cows or sheep.
  • Shellfish shells are made of Calcium Carbonate (CaCO3Wikipedia – Calcium Carbonate ) – That’s 3 CO (as in CO2 ) used making it.
  • Bioengineering is making progress in producing “red meat in a Petri dish”. Acceptance of this technology as a food source is probably the biggest hurdle confronting the introduction of the technology.

My Personal Preference

  • I love read meat. I’m NOT giving up having red meat in my diet to save the planet. Not that I eat red meat daily, but I do enjoy it when I do eat it.

Flaws in the arguments

  • The proposition that one must become a vegetarian to save the planet is obviously fallacious. There are other sources of red meat which do far less damage to the environment (methane production) than cows and sheep. Switching to these would allow anyone to remain omnivorous and ease the impact of a vital source of protein in the human diet on the environment.

Strategy to “save the planet” and keep red meat in your diet.

Start switching to lower methane red meat (kangaroo, buffalo/bison, lama, alpaca, and there are bound to be more), but do it gradually.

As the market economists will tell you. You will be sending a signal into the market that alternatives to beef are starting to gain greater acceptance in the market. The greater consumption of the non-beef red meat alternatives prompt producers to start switching to produce more of non-beef alternatives.

Start eating more shellfish like mussels or oysters. Once again maybe only once a week to start with. Again a gradual increase in consumption should prompt the cultivation of more of the shellfish. Throw the shells into the bin, they will end up being buried, and by burying the shells we storing some of those nasty CO’s in the ground, locked up for quite a while.

Actions Required Personally

  • In Australia eat kangaroo meat in preference to beef (once a week to start with).
  • In the US eat buffalo in preference to beef (once a week to start with).
  • Treat yourself to shellfish (mussels or oysters) (once a week to start with).

Conclusion

  • Red meat from cattle may well be a big source of methane, and methane is a very bad greenhouse gas.
  • There are alternatives to beef which can be produced from animals which produce significantly less methane than cattle.
  • Starting to switch way from beef, gradually, is possible today.
  • Increasing, or adding, shellfish to your diet will help reduce the quantity of greenhouse CO2  in the atmosphere.
  • Keep an open mind to trying “synthetic meat” when it becomes available.

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My Pantry – What Works for Me


The premise that a product will end up on this list is simple. That the product has to have worked for me.

I am always looking for the quick, and easy, ways to produce a meal for myself. I’m a cook who cooks for one, so an elaborate evening meal for one, is often not on the cards. Mostly my evening meal needs something quick,easy, and tasting very good.

This is a list of the things which have gone through my pantry which I find good, and will use again.

Product Rating Comments and Uses
Latina Fresh Fettuccine Great pasta, what you would expect from a quality Italian restaurant.
It is in the refrigeration section in the supermarket.
Leggos Calabrese Pasta Sauce Very good pasta sauce, for something out of the bottle. If you want a great pasta sauce, then you have the job of making it.
Very nice tomato and capsicum flavour.
Lasted OK in the fridge, no instant mould problems.

 

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