Thursday, February 21, 2008
I love mushy food. Korean pumpkin porridge, my mom's pine nut porridge, steel-cut oatmeal, ragouts, soup-soaked rice, and muesli mush. My friend C. in Bonn made this for me with amazing European-quality yogurt and muesli, and a local honey made by a family friend. She she shredded the apples into it, but I prefer them julienned for a crispy to contrast with the mushy. This is may sound gross, but I tend to like it even better the next day when the muesli is extra-mushy from having soaked up all the moisture.
Recipe: Muesli mush
1 cup good quality organic yogurt (Greek or any other creamy, fine quality yogurt)
1/4 cup muesli mix (you can usually find this in the dry bins of health food stores)
1/4 favorite crispy apple shredded, diced or julienned (pears and cantaloupe are good, too)
Drizzle of good raw honey to taste
Large pinch of slivered almonds, pistachios or chopped hazelnuts (toasted or raw)
Dash of cinnamon
Mix all the ingredients together and add a little dash of cinnamon if desired. Ta-da! You have muesli mush.
Posted by Undercover Cook at 11:07 PM