Breakfast at Fayme's in the Kitchen; Home-made Muesli

I love Muesli in the morning, filled with nuts and chocolate. However, if you make your own muesli, you know exactly how much you would like to have in there and you know how much sugar (or honey in this case) is added.

Instead of using regular chocolate chips, I used cocoa nibs, they are raw roasted cocoa beans, they are a bit more bitter, and crunchier and have an intense dark chocolate flavor, with regular chocolate making extra cocoa butter, sugar and milk is added, which honestly isn't too bad to swap in for an easy much more flavorful cocoa nib.

Happy Weekend!

What you need;
- Rolled oats
- Nuts (I used macadamia nuts)
- Dried Fruit (I used chopped sour cherries)
- Honey (I used thyme honey)
- Cocoa nibs (optional)
- Cinnamon & Cardamom 

1. spread the oats on a baking sheet or oven dish together with the oats, the spices and the honey, stir them all together so they are coated evenly with the honey.
2. Pop it in the oven for +/- 10-12 minutes, take out, hustle, so they get toasty evenly, then pop 'em back in for another 10-12 minutes.
3. Take it out when it looks toasty, let them chill for 10 minutes, then break up the clumps, stir in the cocoa nibs and dried fruits, store in a airtight container.

Et Voila!! Your own home-made muesli, Enjoy!

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Breakfast at Fayme's in the Kitchen; Makin' Ricotta

The weather has triggered me to stay inside as much as possible, these days.... I turn to the kitchen for comfort. Cooking, discovering new recipes and learning how to make your own stuff is what keeps me busy these days. I had a brilliant idea to make my own cheese, too bad I don't have my own cows to milk, however my uncle who lives on the east side of the country has a farm next door, where he gets fresh milk and other dairy products, since I had no clue where to get real fresh milk in this city, I asked him for a weird favor; "Please bring me milk from that farm I like going to", I begged him.... And so he did... 

And then I made ricotta cheese :)

What you need;
- Fresh, whole, unpasteurized milk (1.9 liter)
- Citric acid or concentrated lemon juice (1/3 cup)
- Strainer, cheese cloth and a saucepan

1. Bring the milk to an "almost" simmer. Take the pan of the heat source when the milk is about to boil, when it starts to foam.
2. Slowly pour in the lemon juice, stir and let it sit for 10minutes. You will see the milk curdle (doesn't look that sexy, but it will be delish)
3. Line a strainer with cheese cloth and pour in the curdled milk (if you like, save some of the access liquid aka the whey), let it sit for 10 minutes or however dry you like your ricotta, you can always add some whey to make it moist again.

Et Voila! Your very own batch of ricotta cheese!
Perfect for making lasagna on a Friday night!

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