Tag Archives: Recipes

Semolina Porridge

Semolina

In our part of the world winter has well and truly set in. Every morning the car windows are icy, some days everything is shrouded in mist until lunchtime and evenings are spent cuddled up with crochet blankets and mugs of hot chocolate. I’m a winter kind of girl so I’m in my element, that is, except when it comes to breaskfast…

I struggle with interesting ideas for breakfast at the best of times and, while in summer I’m happy with coffee and fruit, winter calls for something warm and nourishing. Of course porridge would be perfect, but truth be told I’m just not that keen on oats. For as long as I can remember I have wanted to like porridge but I’ve never been able to get past my oat aversion. So you can imagine how happy I was a few weeks ago when when I stumbled across a recipe for breakfast semolina. Finally, I could have porridge without oats! I know I’m not the only one out there who isn’t an oat fan, so thought it might be nice to share my easy peasy method for making semolina with you.

I’ve made a bunch of versions of this dish with different combinations of cinnamon, nutmeg, dates, flaked almonds, blueberries, brown sugar, vanilla, butter… But I’ve discovered my very favourite way to have semolina porridge is simply with honey. I warm a cup of milk on the stove until it is just beginning to simmer then I add a 1/4 cup of semolina and stir the mixture over the heat until it thickens. I serve the semolina with a dash of milk and a big drizzle of honey. It’s delicious and so easy!

What’s your favourite cold weather breakfast? Since I tend to feel a bit uninspired about breakfast foods, I’d love to hear your recipes and suggestions.

Katie x

PS Thank you so much for all your kind, thoughtful and wise comments on my last post. You guys are just the loveliest.

Comments { 27 }

Ridiculously Simple Pear, Blue Cheese and Walnut Tart

Ridiculously Simple Pear, Blue Cheese and Walnut Tart

I tend to go through phases where I obsess over particular foods. I’ll spend a month or so wanting to eat the same thing three meals a day, then all of a sudden it’ll change and I fixate on something else. My current obsession is cheese and fruit. I’ve been snacking on apples and cheddar, pinning recipes featuring blueberries and goats cheese, and daydreaming about figs and brie. Today I was poking around in the fridge, pondering what to have for lunch, when I was reminded of a glorious cheese and fruit combination – pear and blue cheese! I threw this tart together using just four ingredients and the result was delicious. And ridiculously simple!

Pear, Blue Cheese and Walnut Tart

1 Sheet Store Bought Puff Pastry (defrosted)
1 Large Pear (peeled and cored)
Chunk of Blue Cheese (I used about 50g but you can use more or less, depending on how cheesy you like things)
Handful of Roughly Chopped Walnuts
Olive Oil Spray

1. Preheat oven to 180ºC and grease a 22cm pie dish with a spritz of olive oil spray.
2. Line pie dish with pastry, cut off excess, prick pastry with a fork a few times and place crust in the oven. Bake for 10 minutes or until pastry is beginning to puff, but not yet starting to colour.
3. Cut the pear into thin slices and spread pear slices evenly across partially cooked pastry base.
4. Crumble cheese over pear layer then sprinkle the pears and cheese with walnuts.
5. Bake tart in the oven for 20 minutes or until pear is tender, cheese is melted and walnuts and pastry are golden.
7. Serve warm.

Katie x

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Recipe: World’s Easiest Roast Veggie Tart

Slice of Roast Veggie Tart

This week, with us busy working on the house all day and very tired in the evenings as a result, our eating habits have been a bit all over the place. We’ve been having lots of quick, thrown together meals like this little tart, improvised with pantry staples for an easy (and yummy!) lunch. I roasted the veggies especially, but this recipe is also perfect for using up vegetables leftover from another meal. I used sweet potato, potato and onion in my tart, but you could use almost any vegetables you have on hand (though I would always include an onion!) You could also add fresh herbs, pesto, feta, sundried tomatoes, garlic or parmesan for extra flavour and yumminess. Think of this recipe as a blank canvas and get creative!

Worlds Easiest Roast Vegetable Tart

1/2 Medium Sweet Potato
5 Baby Potatoes
1 Brown Onion
1 Tbsp Olive Oil (or Olive Oil Cooking Spray)
4 Large Eggs
2 Tsp Self-Raising Flour
1/4 Cup Milk or Cream
1 Cup Grated Cheese
Sea Salt and Cracked Pepper

1. Preheat oven to 180°C
2. Chop sweet potato and potatoes into medium sized pieces and onion into wedges, and place in a baking dish. Drizzle/spray with olive oil and pop in the oven to roast for 45 minutes, or until tender.
3. Once vegetables are cooked, whisk eggs, milk/cream, flour, salt and pepper together in a bowl. Stir in cheese.
4. Pour egg and cheese mixture over roasted veggies.
5. Bake tart for 30 minutes, or until firm and golden.

Katie x

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Crumpet Sunday

Crumpet Plate

A very exciting thing happened this morning. We made crumpets from scratch! I’ve always loved crumpets and have daydreamed about making them myself for years, but I’m not the greatest cook so have always been a bit scared to give it a go. I recently decided it was time to face my fears!

Crumpets need time to rise, and I didn’t want to have to wait around for them in the morning, so I knocked most of the ingredients together last night and left the batter in the fridge overnight. This morning when we got up I threw the last couple of ingredients in and whisked it all together, then Katie cooked the crumpets in egg rings while I made cups of our favourite coffee. Lattes are a little day off tradition in our house.

It turns out I had nothing to be worried about. Crumpets are easy to make! We used this recipe and they were pretty darn good, though we might tweak it a tiny bit next time. The batter also made a lot of crumpets, but that was quite handy because we were able to pop some in the freezer for quick breakfasts during the week.

Crumpet Table

I’m so glad we finally made crumpets. Maybe next week we’ll do it again. I’m already looking forward to the next Crumpet Sunday!

Have you tried any new recipes lately? Are there any things you’ve always been a bit scared to make? I’d love to hear about your cooking adventures.

Reuben

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Recipe: Raspberry, Coconut and Chia Muffins

Raspberry and Coconut Muffin

In recent months muffins have become a bit of a staple in our house. Reubs often starts work very, very early and I like to have muffins on hand so that he can grab one for breakfast on his way out the door. Along with my Roasted Pumpkin and Parmesan Muffins, these Raspberry, Coconut and Chia muffins have become a fast favourite.

Raspberry and Coconut Muffins

Makes approx. 12 muffins

1 Cup Wholemeal Self Raising Flour
1 Cup Desicated Coconut
1/2 Cup Almond Meal
1/2 Cup Raw Sugar
1 Tsp Baking Powder
1 Tbsp Chia Seeds
1 Cup Coconut Cream
1 Egg
1 Tsp Vanilla Extract
At Least 1 Cup Fresh or Frozen Raspberries (I use about 2 cups!)

Raspberry Muffins

1. Preheat oven to 180°C and line muffin tray with paper muffin cases.
2. Combine all dry ingedients together in a large bowl.
3. Mix in egg and coconut cream and stir until well combined.
4. Stir in raspberries. (Use lots. The more raspberries the better, I think!)
5. Divide mixture into muffin cases and bake for 20 minutes or until firm and slightly golden.

These are especially delicious eaten when still warm. Go on!

Katie x

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