Once I was lucky enough to eat breakfast at the Wolseley, 160 Piccadilly, London. For those who do not know the Wolseley it is a fin de siecle restaurant designed in the style of the European grand cafes.
It was built originally in the 1920's by the Wolseley Car Company as a showroom to fulfill the dreams of a growing population of motorists following the end of the First World War. Since 2003 it has been home to one of the most fashionable restaurants in central London.
I had been given a gift voucher for the Wolseley by a friend and before too long we found ourselves in London whereupon I booked a table so we could join two Australian friends there for breakfast.
I tried the Bircher muesli with a shot of fresh carrot and ginger juice as a side. The muesli was creamy,
had a bit of a crunch, a little sweetness and was laced with chewy, dark raisins. The vibrant orange carrot and fresh ginger juice was sweet, hot, gingery and tropical. Both were delicious and I couldn't resist another course. I choose Omelette Arnold Bennett which turned my breakfast into lunch and revived my love of a beautifully cooked egg.
On my return I cast around for a small token of appreciation to give to my generous friend and came across the restaurant's eponymous book
'Breakfast at the Wolseley
'. A small beautifully presented book with an introduction by AA Gill and recipes by Lewis Essen, a brilliant writer and editor who I work with on the committee of the Guild of Food Writers.
"It must be good if Lewis has written the recipes straight from the kitchens of the Wolseley" I thought and promptly bought a copy.
Before I passed the beautiful black and gold art deco covered treasure on to my friend, I looked up the recipe for Wolseley Bircher Muesli. I made it to the letter the first time but have gradually adapted the recipe for day to day eating - substituting organic plain yogurt for cream and cutting out the honey which I don't really think it needs (sorry Lewis!). I also add a knob of grated fresh ginger to add a zing to the apple juice and sultanas.
The result is a lovely day to day creamy muesli, low in fat, high in protein and fibre and perfectly balanced nutritionally. I eat it every day and a 120g portion weighs in at about 300kcals, sustaining me for most of the day if it has a chopped banana and a few berries scattered over the top.
If there is one meal I never skip it is my bowl of breakfast Bircher muesli. I might eat it at different times during the day. Perhaps a little later or a little earlier but I always love to eat it. Its is to diet what wearing a good foundation is to dressing well. If you get it right then everything else follows suit.
I even take a bag of muesli ingredients with me when I travel. Just in case - you understand - I get a little homesick for my own version of celebrating breakfast as if I were sitting at a table at the Wolseley.
To make Bircher muesli
Serves 4
125g rolled oats
60g dried fruit such as sultanas, cranberries, golden raisins
25g ground hazelnuts
250g pure apple juice
125g plain yogurt (0% to 4% fat is fine)
1 grated apple or pear
1 walnut size piece of ginger or more if you like
Method
Combine all the ingredients thoroughly in a large bowl, cover and refrigerate for 1-2 hours. Add more apple juice, milk or water if you need to. Oats can absorb a great deal of fluid.
To keep
The muesli will keep for up to three days in the fridge but you will need to add more liquid to keep it moist.
Ps.....I now own my own copy of
'Breakfast at the Wolseley'
. Its a delicious read and the recipes are gorgeous if you need to upgrade your normal breakfast into eating breakfast with the Gods.