Muesli (and the learning curve that is food photography)…

turinamammamuesli3 Yesterday, I made some muesli, something I started doing last year after my mum showed me how easy it is. It was a lovely sunny day too so I seized the opportunity to practice taking photos of my creation. Practice is something I really need, not to mention greater familiarity with the functions of my Panasonic Lumix point and shoot camera. I realised this the hard way after my photos of the lovely bugie I made for my Turin Italy Guide Carnival article were rejected because I hadn’t set the resolution high enough. Ooops! This prompted me to dig out the instruction manual (I sincerely doubt I consulted it properly when I first got it) and looked up all the functions and settings (and what they meant!) on the Internet. ISO, exposure, metering modes, white balance, aperture, shutter speed, what the?? I must sound really naïve but wow! There were so many things that I could do that I had no idea about. I have a friend who is a professional photographer and she has always said that a point and shoot camera is capable of taking quality photos. It’s simply a matter of practice and of getting to know and understand the functions available. Anyway, I’ve still got a long way to go (and a tripod to buy! Cameras are really sensitive to the slightest movements of our hands no matter hard we try to stay still).  However,  I think I do actually have something to show for the effort I went to to chase the light around my flat with a jar of yoghurt and a bowl of muesli. The food almost looks appetising. I don’t think it’s a bad effort considering I don’t have a chef, a food stylist (wow, I didn’t know this job existed!) and a food photographer at my disposal. I was reading that even with a team of professionals and all the fancy equipment in the world, it can still take a whole day to capture the one image that will be published in a food magazine or blog. Ah yes, this post was supposed to be about making muesli… With the recipe you may prefer to use different nuts and dried fruit. The butter could also be replaced with oil and the honey with melted sugar or maple syrup. The beauty of muesli-making is that it is so flexible. I generally use whatever I happen to have in the pantry and almost never make it with the same ingredients! This is how I made it yesterday:


  • 300g oats
  • 100ml honey
  • 100g sultanas
  • 100g hazelnuts
  • 60g butter
  • 50g pumpkin seeds
  • 50g linseeds
  • 50g sunflower seeds
  • 50g desiccated coconut


  • Preheat oven to 180 degrees.
  • Melt butter and honey in pan.
  • Place all dry ingredients (except dried fruit) in mixing bowl.
  • Add melted butter and honey mixture to bowl and stir thoroughly until butter and honey mixture is evenly distributed.
  • Line a large rectangular oven tray with baking paper and spread mixture evenly across lined tray.
  • Roast in oven for 5 minutes or until lightly toasted.
  • Remove from oven. Respread mixture on tray and place in oven again for another 5 minutes.
  • Allow to cool completely.
  • Add sultanas to mixture.
  • Store in an airtight container.


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