PORRIDGE!!

Screen shot 2014-09-05 at 11.45.45

This is going to be mainly a food-porn post, in which I indulge myself with all the beautiful pictures I took of porridge whilst I was in America.

Porridge is one of my favourite breakfast foods, and possibly ranks in my top 10 foods of all time. Whilst out in the Hamptons, I was using classic Quaker Oats, with semi-skimmed milk and water, then adding a splash of milk on top after the porridge was cooked. New technique, but I loved it. Toppings included a variety of seeds and fruit and jams.

Enjoy the photos:

Blueberries and flax seeds –

 foodfighttime flax

Peach, roasted pumpkin and sunflower seeds, drizzled honey –

foodfighttime peach2

Raspberries, flax seeds and strawberry jam –

foodfighttime rasp

Blueberries and apricot jam –

foodfighttime blueberry

Strawberries, blueberries, flax seeds and strawberry jam –foodfighttime white bowl foodfighttime side 

For more unusual porridge, please check out my absolutely delightful carrot-cake oatmeal.

Advertisements

Delicious Things in Bowls

I have been inspired by my new favourite food-porn website (see last entry)!

 

2 photos in particular excited me beyond belief and inspired me to hunt down the recipes and make my own version, and I would like to share them with you now. Let’s start with breakfast:

 

Carrot Cake Oatmeal

This is basically porridge with vegetables included – double whammy of brilliance. As my nutritionist/personal trainer friend texted when I sent him a picture: “Oh Sh*t!!! Love that!!”

 

Image

 

To make this marvel, I used 50g porridge and one medium-sized carrot grated up. I added to this mixture about half a teaspoon of ginger (maybe use a little less, as the ginger taste was a bit too strong) and a sprinkling of cinnamon. For liquid, I used 100ml soy milk and 100ml water, although apparently adding a bit of orange juice works well. Finally when the porridge was just about ready I added about 20g of raisins. When serving, I put a small amount of golden syrup on top (no more than a teaspoon).

It was absolutely delicious and so filling.

Now, moving on to lunch/dinner!

 

Cauliflower Egg-Fried Rice

This is basically egg-fried rice, but instead of rice we use finely grated cauliflower. Both these recipes seem to involve grating a vegetable. And decanting into a bowl. Who knew I was so unimaginative…?

Image

 

 

Yum yum yum. This is amazing! So how to? Well firstly I grated about half a raw cauliflower and put it aside in a bowl. Then I picked some random vegetables and a bit of meat. Anything will do (this is a good way to use leftovers) but I selected: an orange pepper, an onion, some mushrooms and chorizo. I chopped up the aforementioned ingredients and fried them in a bit of olive oil with lots of garlic. I then poured the bowl of grated cauliflower into my wok of ingredients, and added some soy sauce. I stirred all of this around for a few minutes then finally cracked an egg into the middle and continued to stir. When I was sure that all the egg had cooked, I poured the mixture into a bowl and garnished with a couple of basil leaves and a drizzle of some chilli-olive oil that I had leftover from a delicious jar of olives. Perfection. And really just a massive bowl of vegetables with a bit of protein bunged in there from the meat and egg. Absolutely nutritionally divine. And it also looks good on camera!

 

Tomorrow I am off to join my parents in Greece for 4 nights, so you can be sure that a post on Greek food will accompany my return at the weekend. Until then, have a wonderful few days.