In the kitchen are addicted to do-it-yourself. Vanilla sugar? Done. Dried herbs? Made. Fresh pasta? Made (but you better not show around my attempts to orecchiette ...). Yeast? Done, nurtured and cared for. Yogurt? I've tried it (do not add much). At least for once I tried to make everything. Will because as a child I was an incurable curious, those who dismantle the Ciccio Bello just to see how it works, what is done. The same curiosity drove me into the kitchen, even then, a flood of questions adults. "How does the juice, grandma?" "How come the polenta is cooked in that pot?". And 'why I sometimes speak of experiments in my kitchen. Of course, there is also the question of "know what you eat." If you prepare yourself whatever you sure the products used and the lack of allergens or preservatives. Experiment, then, is a way to travel with the imagination. The crispness of breakfast muesli reminds me of summer holidays in South Tyrol, where there is, in my opinion, a becomes exceptionally delicious muesli together with fresh yogurt. Again, this fits well with muesli yoghurt or milk, but it is also irresistible to nibble as a snack with a taste similar to that of crunchy sesame seeds.
} {Muesli Sesame
270g oatmeal
90g sesame seeds
90g cornflakes 90g
bran sticks
6 tablespoons wildflower honey fluid
6 tablespoons melted butter
Heat oven to 170 °
Crumble with hands, roughly, corn flakes and bran sticks.
In a bowl, mix cereals, sesame seeds, butter and honey. Better to do this by hand. The crumbs are lightly greased, but not too wet.
Spread the mixture in a thin layer on a baking sheet and bake.
After 10 minutes remove from oven and stir with a wooden spoon. Bake for 10 minutes then remove from the oven and wait the mixture to cool for at least 9-10 minutes and stir one last time, breaking the lock of soft grains that formed during cooking.
If you want the most compact nuggets of muesli try adding 1 tablespoon of honey mixture.
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