this is my museli. I've been working on the combination for a few weeks and it just gets better and better.
2 x handfuls almonds
2 x handfuls hazelnuts
1 cup mixed hulled sunflower, pumpkin & sesame seeds
1/3 cup flaked dried coconut
pinch of salt
1/3 cup honey
1/3 cup cooking oil
3 x cups mixed rolled oats, rye, barley, triticale
put nuts into a food processor in small batches and process briefly to break them up a bit. Combine with seeds, coconut & salt in a large bowl, add honey and oil, stir to combine well. Gradually add rolled oats etc and stir well to coat everything in the oil and honey mixture.
Spread the mixture to a depth of about 2 cm on trays lined with baking paper and place in a preheated 140 - 160 C oven. Cook for about 20 minutes until very lightly browned, stirring every ten minutes or so. When you take it out of the oven it will be soft and sticky, but as it cools it becomes crispily good.
Mixed in chopped dried apricots, or nectarines or apples to taste, if you like.
that's about enough for about 2 weeks of breakfasts
museli - it's poppin'
Frühling
Sautee mushrooms in olive oil with salt, pepper and thyme. Turn off heat, but whilst pan is still warm add crumbled fetta, diced tomato, grated beetroot, radiccio cut into ribbons and lots of lemon juice.
Polenta made with a pinch of chilli flakes to make it less, sort of... pudgy. Then piled with mushrooms and onions sauteed with thyme and sage, poached eggs and a truckload of parsley.
Two meals
Cooking with Saskia in Flinders - roasted fennel, roasted pumpkin with onions, rosemary and garlic cloves, and steamed aspragus with avocado and lemon. Some earthiness and some freshness for the transition into Summer.
One of those, I don't feel like cooking on my own for just myself, so I will make the fastest fresh meal possible, dinners. Garlic and green beans fried gently in olive oil, then mushrooms added, then loads of chopped parsley and chives, quinoa, salt, pepper and the juice of a whole lemon. Goodness.