Monthly Archives: November 2013

Oat Porridge with Coconut Milk, Raspberries and Pistachios

PorridgeBreakfast is one of the most important meals of the day and sadly many of us opt for a large mug of coffee or tea, or nothing at all when rushing to work. I have noted my children (who work) do this on many occasions 😩  They are getting better and my nagging seems to be working… sometimes! Porridge is an easy breakfast dish to prepare and depending on which type of oats you use, this wholesome and nutritional dish can be made in minutes.

Large, medium and quick cooking oats are my preferred oats for making porridge and I keep steel-cut oats for my brown bread recipes.  According to Harold McGee, his paragraph (Food and Cooking page 471) on the processing of oats, he writes; “The whole groats are then processed into various shapes, all of which  have the same nutritional value”. Good to know. Continue reading

Making an Ice Bowl with Bougainvilliea

ice bowl-2240-2Every time I step out into the garden I cannot help but admire the vibrant colours of Bougainvillea. For special occasions I love to make ice bowls and sometimes decorate them with the colourful papery leaves of Bougainvillea. Serving cold foods in decorated ice bowls adds a sophisticated touch to special occasions and will deliver a few oohs and ahhas from your guests. I was first inspired by the idea of making ice bowls after reading about a restaurant that made them for their dessert trolley, to serve ice cream from, loved the idea and have made ice bowls since.

Ice bowls are easy to make and no special molds are required (although handy if you come across them), all you need is a pair (or pairs) of nesting bowls. Sometimes I make one large ice bowl as a centerpiece for the table and other times I make individual ice bowls for serving, depending on the occasion. As Bougainvillea is non edible I place a smaller glass dish inside the ice bowl, so the food will not come in contact with the leaves… just to be on the safe side. Other times I place the food directly into the ice bowl when using edible decorations. Only limited by your imagination, ice bowls and can be decorated with flowers, herbs, fruits, sweets and whole spices. Wonderful for serving prawns, ice creams, sorbet, chilled soups and fruit.  Continue reading

Homemade Candied Orange Peel

candied orange peel-1998With the holiday season only weeks away this is the time of year when I find myself making lots of  homemade candied orange peel. It’s quite a straightforward process but takes some hours to complete. The final results are so worth the effort… and your home is filled with the warming aromas of the simmering orange peel while cooking.

Strips of candied orange peel dipped in melted dark chocolate, then chilled, are irresistibly delicious and make an impressive after dinner sweet treat, which your guests will guiltlessly devour… if you’re willing to share them! Candied orange peel can be made weeks in advance and used in sweet bread recipes like this Salted Caramel Focaccia with Rosemary and Vanilla or in cakes, cookies, desserts, ice cream and used for decoration on sweets and cupcakes. Continue reading

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