Table of Plenty Hot or Cold Muesli

Disclaimer: I was sent the Table of Plenty Hot or Cold Muesli to review.

I live in a household where our shopping list doesn’t pander to individual tastes. We buy one type of toothpaste, one type of milk and, naturally, one type of cereal.

Once upon a time, I actually used to make my own cereal (much less hassle than you think – although ironically I find these days the problem is sourcing the ingredients, rather than finding the time), but at the moment our cereal choice is dictated by a toddler who eats, in terms of body weight, a good 4-5 times more than I do.

So in many ways I am perhaps not the best person to review a muesli, but then, with no preconceptions or current favourites, perhaps I can be a unbiased.

Table of Plenty is an Australian owned and made product (and we all know how important it is to buy Australian!) and the story behind the brand is both passionate and a little bit heartbreaking. Table of Plenty makes products other than breakfast cereal, and I’ve certainly seen the dukkah on sale at local supermarkets. The new Hot and Cold Muesli is available at Woolworths and has the added bonus (if your diet is that way inclined) both being dairy free and wheat free.

A box contains 8 45g packets of the muesli. My first thought that this was somewhat wasteful in the packaging department, closely followed by “just 45g? who are these people who eat so little?!”. However, I did actually experiment with this and it turns out that left to my own devices I’d eat far too much, as that 45g packet was easily enough to get me through to lunch time. Lesson learned.

Table of Plenty Hot or Cold Muesli

For my first try, I went the hot option. The muesli, plus half a cup of milk, plus a burst in the microwave. Hmmm. As someone who won’t buy multiple products, I see the appeal in a dual purpose cereal and, as someone who loves porridge, I certainly understand the appeal of a hot breakfast. But hot this just didn’t work for me at all: I found it a bit heavy and a bit cloying, not so much through sweetness but through the cinnamon.

I was pretty relieved that served “cold and crunchy” I genuinely enjoyed it. The cinnamon which had seemed overpowering when hot was much less pronounced and the muesli was not particularly sweet at all, with just bursts of sweetness from the sultanas, with some extra crunch from pepitas. As sweetness is my main complaint about commercial cereals, this is an absolute plus point for me.

I also liked that it wasn’t loaded up with tons of different dried fruits and bits and bobs: the cereal is relatively simple and straightforward, which leaves you plenty of scope for adding to it yourself.

If you’re a muesli eater – give it a go.  And if not – keep an eye out for Table of Plenty’s other products and support an Australian business.

Perfect Pizza Dough Recipe

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So back in November last year, I attended the Food SA awards and promised to put some focus on South Australian producers.

I’ve not done the world’s best job of that, have I? Still, the other week at the Cellar Door Festival Pangkarra, based in Clare, had a stand so punters were able to try their pasta and purchase a wide range of their foods.

Pangkarra started life as a legume and cereal producer but these days, this fifth generation family owned business produces fine foods, such as flours and pastas, too. And while I have no doubt that this kind of value adding takes a lot of effort that many primary producers can’t afford, it is a brilliant way of ensuring that more money flows back to the people who produce the food, rather than middle men.

I’ve seen Pangkarra pasta in my parents’ local Foodland (unfortunately not in my own) but never had the presence of mind to purchase it. And the Cellar Door Festival wasn’t really the place to buy pasta – it being fragile and all. But I was easily tempted by a 1kg bag of the stone ground, wholegrain durum flour. It was offered at the special price of $3 (I think it’s normally around $7, so this is quite a discount) and I could have bought 6kg at an even greater knock down price. I also knew I had no hope of carting 6kg of flour around for an afternoon!

Now, Pangkarra does actually have a pizza dough recipe on the website, but I’ve been using an Antonio Carluccio “recipe” (you can find it in Complete Italian Food) for years and there are some things I find need no fiddling at all.

For one pizza, mix 1 generous tsp of dried yeast, with a generous ½ tsp of sugar and 125 mL of warm water (think tepid). Leave to allow the yeast to activate (the mixture will start to froth a little) and add in 200 g of flour. I was warned that the Pangkarra flour would be more thirsty than run of the mill (ahem!) flour – and it certainly was, so have some additional water to hand to bring the dough together.

This is usually quite a stiff dough and was especially so in this case because I didn’t want to end up with dough that was too wet. I always let my KitchenAid do the first lot of kneading for me, then I just form the dough into a ball, cover it with a slick of oil and leave it to rise.

Making the pizza is easy! Preheat your oven to as hot as it will go (250°C fan in our case), lightly oil a pizza pan, and roll out the dough. Put the dough in the pizza pan, add a generous slick of tomato paste, some dried oregano and chilli flakes and then lots of slices of mozzarella cheese. Finish off with toppings of your choice (in our case, onion, ham, spicy salami, some green capsicum, artichokes, and black olives) and bake until done. In our oven, this is just 10 minutes.

Slice and eat immediately!

The Pangkarra flour made a good dough and good base. I usually add salt to my pizza dough but in this instance I forgot (thanks to my pint sized kitchen ‘helper’) and while I did notice (don’t you always, if you know!) Andy said he didn’t think it needed it – a sign that the flour itself has plenty of taste.

It’s obviously very strong flour so I really am going to have to have a go making my own pasta with it …

NOTE:  This post has not been sponsored in any way.  I paid for the flour and, had it been awful, I would have told you so!

Incaberry Flapjack Recipe

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disclaimer: I was sent the Incaberries to try.

I am not someone who seeks out so-called ‘superfoods’. I am a great believer in all things in moderation (except bananas, which are truly awful and I would say that they should be banished from the planet, except my toddler loves them). So many food trends pass me by … yes, I’ve heard all about goji berries, acai (I still don’t know how to pronounce that) and quinoa (OK – I do actually want to try that one) but I’m not rushing out to try the latest and greatest antioxidant packed goodie that comes along.

However, I am very much into trying new things so when the internet offered me Incaberries*, who was I to say no?

The Incaberries (actually a type of physalis) come from Ecuador and are organic, high in fibre and antioxidants. They are billed as “a great tasting superfood that you will actually enjoy eating”.

Physalis sp.physalis by Thomas Bresson

Physalis is often used as decoration and is known as being quite tart and the Incaberries live up to this reputation. You should have seen the palpable disappointment on my toddler’s face when he first tried them, clearly expecting the berry to be a particularly large sultana …

Andy and I have had quite a lot of discussion about what they actually taste like. Texture wise, they are a dried fruit so they are very similar to a raisin (not quite as juicy as a sultana). The flavour is citrussy and sherberty. Somewhere between a tart raspberry, mixed with some rhubarb, some tangelo and a hint of sour lollies.

If you’re not into tart flavours, it won’t be your thing at all. However, I personally loved them and even Mr Toddler has come around and likes them!

When it came to cooking with them I was originally thinking of making the chocolate brownie recipe that’s on the Incaberry website. However, after tasting them and thinking about both their texture and flavour, I decided that flapjacks would be the way to go.

Now, lots of people seem to think that because flapjacks contain oats they are healthy. This is not true. Yes, oats are another superfood but flapjacks are really just butter, sugar and golden syrup and the oats are there as a vehicle for that. But if you want to pretend they’re a health food – just add incaberries and they’re even healthier!

Flapjacks are a brilliant thing to make with small children. They have few ingredients and it’s a very quick return on your effort. In our household we always seem to have everything we need in the cupboard, too!

Begin by melting 60g unsalted butter with 60g of sugar (I used light brown, but would have used dark brown had I known where it was hiding!) and 2 tbsp of golden syrup. With the golden syrup, lightly coat your spoon (both sides) in a neutral oil before dipping it into the jar: this will ensure the syrup slides off into the pan. For 2 tbsp you only need to do this the once.

When the butter is melted and the sugar has dissolved, pour this mix into 100g of oats and mix well. The mixture will be quite crumbly – almost like you’re making the base for a cheesecake. Finishing by mixing through 40g of incaberries.

Grease a 20cm diameter round baking pan and press the mixture into it (it will be just under 1cm thick). Ensure the incaberries are spread through evenly and bake at 180°C (convention) for about 15 minutes.

I was a bit alarmed by the incaberries all puffing up during cooking but they collapse back down as the flapjacks cooled. The tartness of the berries worked really well to counterpoint the sweetness of the flapjacks.  After all the sugar you get a lip smacking finish.

A word of warning: don’t use baking paper like me! You actually end up having to wait until the flapjacks are stone cold (and at least half a day old) before you can peel it off easily …

* You can find out where to buy incaberries near you using the store locator.