Tag Archives: Porridge

Coconut and spice Quinoa porridge with apple and raspberries

29 Sep

I like having structure and purpose to my day. I like the feeling of being expended for a worthwhile purpose, one that is driving me towards productivity and something meaningful. I like talking to people and delivering. I want to contribute towards a bigger picture and I want to learn.

Coconut and spice Quinoa porridge with apple and raspberries

When I am hungry however, I am not the best version of me and so, whether I have worked the evening before or up and moving (frantically) around activities with my boy, a family day out or working from home; I need to eat.  I need to eat a proper breakfast. My recipe for coconut and spice quinoa porridge is generous, sustaining, nourishing, exotic in aroma and the spices of cardamom and star anise tickle the senses of escapism and luxury.  This is indulgence in the form of coconut milk and spice, but virtuous in the form of quinoa, which I have used instead of regular oats. There is even some fruit in here.

Coconut and spice Quinoa porridge with apple and raspberries

for the full recipe, visit the Great British Chefs link where my recipe sits.

 

 

 

 

 

Asian influenced savoury breakfast porridge-broth with tofu, sundried tomatoes, edamame beans

22 Jan

Asian influenced savoury breakfast porridge-broth with tofu, sundried tomatoes, edamame beans and cucumber

Never say never

A few weeks ago I was remarking on salt-inclusive   breakfast porridge of a fellow foodie. It was a very pretty looking stewed pinky fruit number with salt. Artistic and tempting, class and containing salt. Salt, in breakfast porridge, no way!

That said, my cauldron seems some wickedly unusual combinations at any time of the day, not least at breakfast. It was during one of these experimental moments that Zoe, the spice scribe suggested that Danny, the Food Urchin and I perhaps try a savoury porridge.

‘Eh’, ‘what’s the point of that’ , ‘ew’ , ‘why’ , ‘but that’s not a breakfast is it’.

Is that what you are thinking? That’s certainly what I was thinking, but not one to ever dismiss a suggestion by the very lovely and food-smart Zoe and not one to dismiss an opportunity to experiment in an otherwise little explored area, I thought…why not. Besides, the charming and talented Mr.Food Urchin was game, this is going to be fun folks.

So I thought about what I like to eat what’s good for breakfast. Protein, oats, a bit of immune boosting (and frankly tasty) chilli. Let me tell you, I surprised myself. It’s good. It’s nutritious. It’s a bit weird at first, but it’s filling and tastes like a thick soup. Go on, you have to try it….

Ingredients to serve 4

500ml vegetable stock
50g Amoy flour vermicelli
Half a block of firm tofu, cut into bite sized pieces
75g edamame beans, defrosted
50g sundried tomatoes, chopped into thin strips
2 spring onions, chopped
300ml water
3/4 cup porridge oats
1 tbsp rice wine vinegar
1/2 tsp chilli flakes
1 1/2 tsp soy bean paste
100g thin strips of cucumber
1 tbsp sesame oil
1 tsp cumin seeds
15g basil, finely chopped

Method

1. Heat the sesame oil in a pan and add the cumin seeds, then allow them to sizzle, before introducing the tofu. Sauté the tofu lightly until it starts to catch some colour then add the spring onion. Sauté until the tofu is lightly golden.
2. Add the vegetable stock with the edamame beans, cucumber and sundried tomatoes, rice wine vinegar and chilli flakes before bringing the pot to a simmer.
3. Add the porridge oats and vermicelli, basil and stir well. Add the water simmer for 4-5 minutes

Carrot halwa breakfast porridge with agave nectar

7 Jan

Carrot halwa breakfast porridge with agave nectar

Carrot halwa is the warm, sticky, juicy and fragrant indian dessert of festivities and joyous occasions. Not a belly goes without a sinking sigh when served a delicate mound of bright orange halwa flecked with cardamon, infused with saffron and decorated with pistachio. This might just be the best thing to happen with carrots and I’m not kidding.

I’m really excited about this recipe and I knew it would work and I was affirmative about it being phenomenal. Now, although carrot halwa is the darling of indian desserts, there’s nothing new about it. It’s perfect as it is and that’s that. I’ve used agave nectar rather than sugar, so it’s not as sinful as the traditional recipe.

Monday morning. Husband in Hong Kong and toddler on my hip. It’s cold, grey and very windy. Everyone is tweeting and Facebook updating about going back to work. I stand at the fridge, knowing that I need to stoke the internal flames but also need to stop getting fatter. Conundrum. I’m hungry and always crave sugar or cheese when I’m hungry. I think about lemon drizzle cake. It doesn’t work for breakfast. Sort of. I think of saffron. I think of all the tweets about savoury breakfast concoctions. I have carrots in the fridge and they are massive and juicy. They wold make perfect carrot cake or carrot halwa. But i can not get any fatter, I should eat porridge. Bingo.

And there we have it. Let me tell you that my mum said that this was the best porridge she’s ever had. EVER. I’m really excited about this recipe, did I tell you that? Try it. Love it. I’m sure you will.

Carrot halwa breakfast porridge with agave nectar
Ingredients to serve 2

2 large carrots, grated
1 tsp margarine
Agave nectar to taste, I used about 4 tbsp.
400ml milk
1/4 tsp ground cardamon
A small pinch of saffron strands
2 tbsp of shelled pistachio nuts, coarsely ground
3/4 cup porridge oats

Method
1. Heat the margarine until it melts in a deep pan, then add the grated carrots and and cardamon then sauté them on a medium flame for about 4-5minutes.
2. When the carrots have softened, add the milk and bring the mixture to a simmer. Add the saffron with the agave nectar and allow them to infuse into the milk. Simmer for a further 4-5 minutes.
3. Add the porridge oats and then simmer for 3-4 minutes until the mixture has thickened.
4. Serve hot and steaming with a sprinkling of pistachios in top.

Spiced papaya, coconut and toasted almond Breakfast porridge

11 Oct
Spiced papaya, coconut and toasted almond Breakfast porridge

Spiced papaya, coconut and toasted almond Breakfast porridge

Do you relate to any of these glimpses of my life that has been on replay?

I would walk slowly from the car to the on-site restaurant at work, dodging people and other obstacles because I was flicking through the long list of emails and email conversations whilst sighing and swearing. I was deep in thought about the problems, sorry ‘challenges’ that had occurred over evening to morning and gritting my teeth at the day ahead, full of poor shovelling. Great. I’d open the porridge pot and hope it wouldn’t be a thick sticky mess. I needed fuel to get me through, who knows if I’d get time go eat a decent lunch.

It’s was one of those days today. He didn’t quite want to accept that Thomas is broken and he didn’t want to be put down. Is it safe to make paratha whilst holding him? Probably not. TV? I shouldn’t. ‘Mama let’s go to Gambado’. (Soft play). ‘Mama, lets go to farm’.

After a lot of activity, it’s not easy getting him out. There’s s lot of protesting in the car and as a result of being distracted my car scrapes some bollards. He then falls asleep and wakes, annoyed as heck as I get him home. Can you imagine how the rest of it goes; he then doesn’t want lunch, doesn’t want to sleep, doesn’t want to talk. We have whimpering, cries and over exhausted squeals. I put him in the car and drive until he sleeps. It’s 2.30pm and I’ve had no lunch. I should have eaten porridge this morning.

Porridge. It’s humble. It’s un glamorous. It’s simple. It’s warm. It’s cosy. It’s heats the tummy up, drop by drop. It’s milky and sweet and thick and sleepy. It’s nourishing, cajoling and homely. It does the job. It’s funny how some foods conditioned in our minds to anchor us to certain times, moments or memories. Porridge throws me back to winters before school, that morning radio alarm, where the same song played every single day.

Porridge need not be boring. There’s so many ways to make porridge exciting, not just comforting. Don’t restrict yourself to toppings of fruit, nuts or chocolate. My recipe for spiced papaya and coconut porridge feels evokes memories of holidays in my mind…it’s bright and cheerful for dull days like these, with an aroma of sweet, creamy coconuts and this one has a toasty crunch.

Wake up, Brighten up, keep going. It’s going to be a good day. Eat porridge.

Ingredients to serve 2-4

One can of coconut milk
1 tbsp agave nectar
1.5 papaya
200ml cows milk
1/8th tsp cinnamon
1/8th tsp cardamom
A handful of flaked almonds
80g of porridge oats

Method

1. Remove the skin and seeds from the papaya and cut it into chunks. Leave a few to the side (for topping the porridge) and put the rest into a non stick pan together with the milk and sides and simmer until the papaya is pulpy. Add the agave nectar and then put the mixture into a food processor. Blitz until its smooth.
2. Pour the milky mixture back into pan and then add the oats. Stir intermittently for 4-5 minutes. In the meantime, toast the almonds until they are golden brown, then leave them to cool.
3. Pour the porridge out, top with almonds and a couple of chunks of papaya and enjoy it immediately.

I am sending this to this month’s breakfast club, hosted by Michelle where the theme is fruit.

Breakfast club

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