Banoffee Porridge

I hope everyone in New Zealand had a great Queen's Birthday weekend and a nice 4-day working week. I am currently sick! Not an annoying wee snuffle kind of sick, but a keep-me-up-till-2am-sneezing kinda sick! Yea not so fun. So basically I plan on spending my day on the sofa, wrapped in a blanket in my pyjamas, blogging, chick-flicking and maybe working on my dissertation.

One of the great aspects of being on dissertation leave is that with my stress levels being waaaaay down I am actually feeling incredibly inspired food-wise. This means that you can expect some fantastic recipes coming your way on the blog over the next couple of weeks.

Today's recipe was something I came up with for the holiday Monday. Porridge is a fantastic winter breakfast, but I always like to jazz it up a little for a weekend breakfast. While it is tempting to throw in a bunch of sugar to make it a sweet treat, this porridge is completely decadent without any refined sugars. Think caramel porridge, topped with banana and whipped coconut cream. I know that there is a lot of controversy over the fat in coconut cream, but hey, a little bit isn't going to hurt. I also find that a little bit of extra fat makes me feel a lot more satisfied and helps stop me reaching for extra sweet treats.

I hope that you enjoy this porridge as much as I did!

Serves 3-4

Ingredients
1 1/2 cups rolled oats
1 1/2 cups milk
1 1/2 cups water
Pinch salt
1/4 cup dates
2 bananas, sliced
1 tin coconut cream (must be full fat- in New Zealand I find that Pams works fantastically)
1 Tbsp rice malt syrup (could also use honey or agave)
1 tsp vanilla extract

The night before you make the porridge, open the tin of coconut cream. Leave uncovered in the fridge overnight. (This separates the cream from the water and makes it reeeeeeeeally thick).

Place the rolled oats, milk, water, salt and dates in a pot over a medium heat. Bring the boil, stirring regularly and then reduce to a simmer. Continue to stir until porridge is thick.

Either place the porridge in a blender or food processor and give it a little whiz or use a stick blender to do the same.

Scoop the thick coconut cream out of the top of the can (make sure that you leave the water behind). In a bowl, whip the thick coconut cream with the rice malt syrup and vanilla.

Place the porridge in bowls, top with the sliced bananas and then the coconut cream. If you want an extra touch, grate a little dark chocolate over the top.

Wholemeal and Buckwheat Pancakes

What a glorious Saturday it has been!!! It hasn't been exciting or anything, probably boring by many people's standards, but it is just one of those kind of Saturdays that make me feel rebalanced. My bedroom is looking beautiful and immaculately tidy, with fresh flowers on my duchess, all of my meals are planned for next week and a shopping list made, I have caught up on Revenge and I even got the chance to make the most of the beautiful weather and sit outside on the deck for lunch and to finish my book.

Now I feel all ready to go out and have a great night with friends as it is Hungry Male's birthday. Unfortunately he was busy all day with surf lifesaving, so I think tomorrow will be my day to spoil him with breakfast in bed. These pancakes that I made last weekend may just be good enough that he won't notice that they aren't the traditional refined sugar and flour version.

Oh and they are so so easy to make!!

N.B. This recipe makes enough for at least 4 very hungry people

Ingredients

1 cup wholemeal flour

1 cup buckwheat flour (Available from some supermarkets and health food stores. My local New World has it).

2 Tbsp maple syrup (preferably the real stuff)

4 tsp baking powder

1 tsp baking soda

1/2 tsp salt

300ml milk

2 Tbsp white vinegar

80g butter, melted

1 tsp vanilla

2 large eggs

Place all of the ingredients in a large bowl. Beat with an electric or hand mixer until fluffy. If you don't have one of these, get moving that arm! Thin with a little more milk if necessary.

Heat a pan to a medium high heat and grease with a little extra butter if it is not non-stick.

Using a large spoon or ladle, spoon the mixture into the pan. Cook for about 2-3 minutes, the top should have bubbles all over it and the bottom golden brown.

Flip the pancake and cook for another minute.

Serve with fresh fruit, yoghurt and of course some delicious, real maple syrup.

What is your favourite way to have pancakes? Do you have them by themselves or add lots of extras?

Best Cream Scones ever!!!

I'm all done with exams!! I had my final exam this afternoon, so now it is just a case of waiting for results.  I have the next three weeks or so and I am planning some pretty ambitious baking projects. I will share them with you in my next recipe list.

We have a bit of a snow storm planned for Dunedin starting tonight and going through till tomorrow. If this happens like it says it will this will be quite a novelty as we have already had one good dumping of snow at the end if may. As I had recently injured my ankle, I couldn't really enjoy the last snow day (ok so I do become a little bit of a kid in snow as we don't get a proper snow fall that often) so I will be definitely be having some fun this time. I am also planning on making my sister some cookies that she requested for her birthday.

Anyway on to this recipe. During my study on Sunday morning I took a break to make these scones as I had a family lunch to take them to. I found the scone recipe in a school cookbook and as they were called Meola's Cream Cloud Scones I was definitely wanting to try them. This recipe is different to the scone recipes that I have made in the past as it uses straight cream instead of butter (this does make sense as butter is just churned cream).

Now I don't believe in counting calories for myself, but out of curiousity I thought I would input these into a calculator. They weren't nearly as bad as I thought they would be coming out at 180 calories per scone (just in case you were interested).

The first time round I followed the recipe and used apricots and sultanas for the dried fruit component. They were absolutely delicious!! I loved the base recipe and was already thinking up lots of possible flavour combinations.

Initially I had planned lemon and pistachio ones, but when I went to buy pistachios they were $8.99 for 100g. There was absolutely no way I was paying that on my student budget so I had to rethink. While making something else I came across cranberries and white chocolate chips and had a wee lightbulb moment.

I am still dreaming of different flavour combinations (caramel and hazelnut sounds pretty dreamy but may have to be a dessert scone). I'll update this post of I do try any more.

Makes 12 scones

Ingredients
2 cups all purpose flour
1 Tbsp baking powder
1 tsp salt
2 Tbsp sugar
1/2 cup cranberries (or apricots for variation)
1/4 white chocolate chips or drops (or sultanas for variation)
Zest 1 lemon
1 1/4 cups cream
1-2 Tbsp milk
1 Tbsp butter, melted

Preheat the oven to 190 degrees C.

In a large bowl sift the flour, baking powder and salt. Add the sugar, cranberries, lemon zest and white chocolate and stir well with a fork.

Add the cream and still using the fork mix to form a slightly sticky dough. If the mixture is not wet enough add some milk.

Once combined, with floured hands knead the mixture in the bowl for a few minutes or until it all comes together in a big ball. Brush the melted butter on to the top.

Flatten on a a floured board till about 2cm thick and roughly rectangular. Cut the rectangle into 12 pieces (3 by 4). Arrange the scones on a baking tray lined with baking paper or a silicone mat.

Bake for 15-20 minute or until the tops are starting to brown.

Yemeni Pancake

I made these pancakes last week as I wanted a bit of a change from the normal pancakes. This Jamie Oliver recipe was just the solution!! His 'Yemeni Pancakes' as kind of like a cross between a crumpet and a pancake.

I served mine with peanut butter, sliced banana and a drizzle of maple syrup and they were divine!! The wee holes that appear are perfect for soaking up anything you put on them. I also think that they would be amazing with some greek yoghurt, berries and honey. Actually as I am writing this, I want to make them again just to try that combination.

I will note that while I often make pancakes for breakfast, while not difficult to make, these pancakes do take a little bit of time. The yeast needs time to develop, so unless you are willing to wait about 1 1/2 hours for your breakfast (I am not) I would recommend making these for a brunch or lunch.

Serves 4

Ingredients

7g dried yeast (about 2 tsp)

1 tsp honey

2 large eggs

400ml milk

175g self raising flour

175g cornmeal flour or fine semolina flour

Salt

Olive oil

1. Dissolve the yeast in a bowl with a couple of good splashes of warm water and the honey, then leave in a warm place for around 20 minutes.

2. Beat the eggs in a large bowl and whisk in the milk.

3. Gently whisk in the yeast mixture, then add the flour cornmeal/semolina and a pinch of salt.

4. Whisk for a minute or so until the mixture is thick enough to coat the back of a spoon (If it is too thick gradually add a little more milk).

5. Cover the bowl and set aside for around 1 hour.

6. Heat a large, non stick frypanover a medium heat.

7. Rub the pan with a little olive oil on a paper towel.

8. Pour a ladle of the pancake mixture  into the pan and tilt the pan to spread the batter into a large circle.

9. Cook for 2 minutes, lots of little holes should appear on the top.

10. Turn the heat down to low, place a lid on the pan and cooke for a further 2 minutes or until the panacke is cooked through.

11. Repeat with the rest of the mixture.

12. Serve holey side facing up.

McD's style Sausage and Egg McMuffins

I am quite happy this afternoon as I am now half way through my exams. I'm also happy because dad treated me to coffee and pastries after my exam. I had a few recipes to choose from today and I settled on this one. McDonald's breakfasts were always a treat but most of them are really simple to recreate at home. The benefit of this is you know exactly what you are putting into your body and can make them much healthier without all that sodium. So, while I catch up on last nights episode of the Borgias you can start drooling over this weekend's recipe.

Ingredients
4 small buns or English muffins
4 eggs
2 large, or 4 small sausages (not precooked)
BBQ sauce
4 slices cheese

1. Preheat oven to 180 degrees C.
2. Break the eggs into a greased muffin pan.
3. Bake in the oven for 10 minutes or until set.
4. In the meantime squeeze the sausage meat out of the casings.
5. Shape the sausage meat into 4 small patties.
6. Cook the patties in a pan for about 3-4 minutes each side or until cooked through.
7. Toast the muffins or buns.
8. To assemble, spread the BBQ sauce onto the muffins and place a sausage patty on the bottom half. Run a knife around the edge of the eggs and carefully remove from the muffin pan. Place the egg on top of the sausage patty. Top with cheese to complete your McMuffin.

Honey Pear and Ginger Smoothie

It's about time for a super nutritious recipe so here it is. This recipe is from the Innocent Smoothie recipe book and is a great way to use up some of those end of season pears that are starting to go mushy. This one isn't for ginger haters though as there is quite a ginger presence, but for those who do like it it is divine.

I would recommend grilling your pears a little bit ahead as otherwise they make your smoothie a bit warm. If you don't have time for that add a little ice.

Ingredients
1 pear, peeled, halved and cored
2 tsps honey
Thumbnail size piece fresh ginger
1/4 cup orange juice
3 Tbsps yoghurt

1. Spread honey over the cut side of the pear.
2. Place the pears cut side up in a baking dish and grill in the oven until the honey begins to caramelise.
3. Place everything into a blend and blend until very smooth.
4. Best served cold