Swiss Muesli recipe
Ever since Dr Maximilian Bircher-Binner came up with his wholesome muesli recipe in the early 1900s, the Swiss have been considered world champions in the breakfast arena. A classic creamy Bircher is a clear protagonist on the Swiss breakfast table and Basel’s Les Trois Rois Hotel’s mouth-watering recipe is a reason alone worth getting out of bed for; a portion will easily keep you going till lunchtime.
Meanwhile, their breakfast’s iconic status hasn’t stopped the Swiss from revisiting their morning repast adding refreshing twists to tried-and-tested recipes. Organic Sooishi jams are produced from fresh fruit of the region using just a pinch of sugar and rather unusual elements like hints of alcohol, matcha or kinako (roasted soya flour) aromas, absinthe and Gruyères milk in their ingredients; they come in several flavours, including cherry plum and brandy, Pear, vanilla and locally produced absinthe and Pear and dark Swiss chocolate.
The best bread to smother with these unconventional confitures is the traditional Valais Rye bread, says the jam-maker, Sooishi. Made out of rye that has been grown, milled and processed in the Valais region, this sourdough is the perfect match to the jams’ powerful flavour and natural sweetness.
Bircher Muesli recipe (serves 4)
by Les Trois Rois Hotel’s Head Chef Marc-André Dietrich
220g homemade muesli (100g oat flakes, 40g barley, 40g spelt, 40g cornflakes)
100g natural yogurt (from the cheese factory «Jumi»)
100g whole milk
60g flaked almonds, lightly roasted
15g maple syrup
2 sour apples
Assortment of berries
Wash, core and grate the apples, unpeeled. Mix the grated apples with the maple syrup and sliced banana in a large bowl. Add the rest of the ingredients and mix thoroughly together. Finally decorate the Bircher Müesli with the fresh berries.