Muesli was introduced to patients around 1900 by Swiss physician Maximilian Bircher-Benner in a hospital that he ran. A diet that was rich in fresh fruit and vegetables was a cornerstone of his treatment for his patients.
Dry muesli mixes are a variation of the original dish which is usually served for breakfast but can also be used as a snack or a light meal in the evening. The more common dry muesli became popular in the '60s as interest in vegetarian and healthier food in the West.
It was originally made with orange juice or condensed milk rather than fresh milk since fresh milk was not as disease-free at that time in history.
As with many dishes of this type, it can be modified to suit individual tastes or use what you have in the cupboard or
refrigerator.
I have included a basic recipe that as I said above can be changed as desired, the only important thing is to soak the oats overnight, even though they are quick oats the texture is too grainy if they are not soaked.
Bircher Muesli serves six to eight
Ingredients
400 ml quick oats
250 ml milk
125 ml apple juice
15 ml honey
30 ml raisins/sultanas
30 ml dried pineapple finely chopped
125 ml natural yoghurt
1 medium apple washed and coarsely grated
125 ml fresh strawberries sliced, or blueberries or raspberries.
A little more yoghurt to garnish
Method
Combine oats, milk, juice, honey and raisins/sultanas in a bowl cover and refrigerate overnight.
In the morning stir in pineapple, yoghurt and freshly grated apple
Serve in small bowls garnished with a little more yoghurt and fruit of your choice.
This will store under refrigeration for two to three days - that is if it lasts that long as it makes a great healthy snack as well.
This week's column is written by Chef Tony Rechsteiner, who has been a chef for 39 years.
Originally from Australia, he is a Certified Chef de Cuisine (CCC) and instructor in CNC's Professional Cook Program.
