One of the best things about porridge is the endless variations it offers. It’s just a vehicle for flavour. And this one has some amazing flavours. The sticky and sweet oranges, crunchy pistachios and tart yoghurt make for a fantastic combination, all on a bed of warm creamy porridge.
Even though Melbourne is still giving us some gloriously sunny days, they are few and far between and the mornings have got chilly. Very chilly. And chilly mornings call for creamy porridge. I like sweetening my porridge with banana slices, they turn to more of a banana mash as you cook the porridge, and this spreads the flavour around. I love to add extra bits and pieces to spice it up. This one is mixed with coconut (and coconut milk if you like) and topped with golden caramelised banana and the crunch of granola/ toasted nuts and coconut. What could be better to warm you up?
Yay for savoury pumpkin bread! As it’s a savoury recipe it has no added sugar, is full of added nutrients from the pumpkin and is delicious. There’s no butter in the recipe but a swipe of butter on warm pumpkin bread would be glorious. So would some avocado and radishes. The manchego cheese gives it a mild bite that is really lovely with the hint of cayenne. This is great for breakfast or as an afternoon snack.
It’s getting cold in Melbourne and the crisp mornings have me craving porridge, and I’m trying to mix up my combinations as much as possible. This is a dreamy dessert like porridge. It’s reminiscent of a lemon delicious pudding or a lemon tart with the combination of creamy vanilla scented oats, tart lemon curd (without cream or butter) and toasted almond crumb. But it makes a much more nutritious breakfast than either of those options, thanks to the oats and added nuts!
I have to thank my mum for this little creation, a few weeks ago she asked me to make a green salad for a Sunday feast we were having (these are a weekly event, Dad cooks entree and mains and Mum comes in with a spectacular dessert – it’s a wonder I’m not obese!), and I decided to take her very literally haha. Everything I put in the salad was green (cos lettuce, cucumber, finely sliced celery, parsley, pumpkin seeds etc) and to up the greenness I wanted to make a bright green dressing. And voila, this happened. It is super tasty, full of nutrients and oh so creamy.
I’ve been experimenting a lot with buckwheat lately. It’s a flavoursome grain alternative (as it’s actually a seed) and I love it in all it’s forms, puffed in muesli, raw in porridge or flour in baking and… crepes! After making the stackable american style pancakes and crepes with buckwheat I’ve decided that the crepes are superior by far, thus this is the recipe I’ll share. My quinoa pancakes are still my go to for a healthier fluffy pancake!
These fritters are fresh and full of flavour. The zucchini and pea can be paired with whatever fresh herbs you have on hand to give it an extra oomph but are also tasty without. They use buckwheat flour so are also grain and gluten free, but you could use any flour you like. I’ve used a mix of almond and coconut flour before too.
This weekend is clearly all about cooking for me! My boyfriend and housemates are away and I have been so tired that I’ve been losing my voice this week, so I am trying to rest. And this is my version of resting ha. I’ve made this a couple of times now, and this version uses maple syrup to sweeten and vanilla and tangy greek yoghurt to flavour. I’ve served it with candied nuts, warmed berries, fresh berries, lime all are good and I’m sure you can come up with you’re own delicious combinations so I am just posting the actual panna cotta recipe here, sans toppings. I have even had this for breakfast (whoops) with some light and crunchy superfood muesli!
I hate wasting food, and the other night when I made the KALE, LENTIL AND POMEGRANATE SALAD I made way too much quinoa and had a container of it sitting in my fridge waiting to be eaten. I really wanted to use it today and felt like something that would feel indulgent because it’s Friday and that’s always worth celebrating (even if I am still on holidays right now..)!
Avocado. Maybe the most posted food item on my Instagram feed. Thus I figured it was time to have a post dedicated to one of my favourite breakfast sides, this tangy fresh and delicious avocado and feta mash. I almost wasn’t going to bother as it’s so simple but it’s so good so here we are. It’s great just with crackers or as part of a big shared brunch spread or just smeared on to your toast… maybe with an egg on top! If you’re not a coriander fan you could replace with either basil, mint or flat leaf parsley. The lemon can be replaced with lime and sometimes i put a clove of garlic or a pinch of paprika or cumin in to change the flavour profile depending on what I’m serving it with. But this is the basic recipe. This makes enough for 4-6 pieces of toasts depending on how generous you’re feeling!