Delicious food, when made with care and love is really VERY heartwarming...
Lately I've been creating my own recipes ~ inspired by adventures overseas. I thought this blog would be a great way to keep a record of these & give others the pleasure of tasting what I've discovered! I'm open to any suggestions & additions.
Let's start with breakfast time!
*1 cup quick oats
*coconut cream (place in a container overnight so it's nice & firm in the morning)
1. Make porridge on stove top, using quick oats and water. After it has finished cooking, add some oat milk at the end to cool it down so that there's a ring of milk around it in the bowl.
2. Add a big spoonful of honey & chopped banana to the porridge. Then put a generous scoop of coconut cream on the top. Sprinkle cinnamon to serve. Mmm mmmmmmm so warm!
Note: Change the amount of oats, depending on how many people are over for breaky!
Lemon & Maple Buckwheat Pancakes
*1 cup buckwheat flour
*1 cup rice flour
*1/4 cup macadamia oil
1. Mix flours, eggs, oil & oat milk in a blender (or wooden spoon) and then add water to create your preferred consistency.
2. Heat the fry pan up with a little bit of hard butter or coconut oil and then you should be able to make about 6-7 medium to large sized pancakes.
3. To serve, top the pancakes with the following delights...
*pure maple syrup
*yoghurt (I like organic mango yoghurt but plain natural yoghurt is good too!)
*banana &/or berries
*lemon juice (use half a lemon for 2 people)
Women's Circle Traditional Chai
*6-8 teaspoons of Byron Bay Chai Mix
*2 cups water
*2 and a half cups of milk (if using non-diary only use 1 cup water)
*3 tsp cinnamon
*4 cardamon pods
*sprinkle of nutmeg
*honey or brown sugar
1. Thinly slice or grate ginger into a small bowl. Place water & milk into a large saucepan and heat until simmering. Then add ginger, chai mix, cinnamon, cardamon and nutmeg.
*Turn temperature down so all the goodness gets infused!
2. Turn up temperature to med-high and allow to boil. Once it rises, take it off the heat before it gets to the top and repeat this twice more (on heat, off heat ~ a magic tip from an old Indian man in Rajasthan)...Allow to stand for a few minutes.
3. Put chai into a big teapot & add cinnamon sprinkle to each cup with honey or sugar as you wish before serving.
Gentle Lemongrass, Ginger & Honey Tea
*Large knob of fresh ginger
*Bunch of fresh lemongrass (you can use green lemongrass stems ~ fold & tie them up)
Boil 2-3 cups of water in a saucepan. Once boiled, take off heat and add lemongrass and ginger. Cover pan and allow to sit for 4-5 minutes. Add half a teaspoon of honey to each cup before serving.
**To make Sumatran Jungle Tea ~ add a cinnamon stick, extra ginger, lemon juice and more honey at the end.
Garlic Mushrooms & poached eggs with wilted spinach, fetta and basil
*20 mushrooms (serves 2-3)
*2 cloves of fresh garlic
*1 bunch of baby spinach leaves
*1 small zucchini
*half a red onion
*4 free range organic eggs
*4 slices of turkish bread ~ toasted
*Small bunch of rinsed basil leaves
*Small bunch of parsley
*6 cherry tomatoes
*Black pepper and sea salt
1. Chop garlic, red onion, zucchini, parsley & mushrooms. Heat butter in pan and add chopped ingredients until brown. Don't cook the mushrooms for too long. Add salt & pepper or tamari.
2. Boil water in saucepan with vinegar, turn temperature down and gently poach eggs.
3. Place spinach on toast, then eggs and mushrooms.
4. Serve with fetta, cherry tomatoes & basil.
Chiang Mai's Cinnamon French Toast
*Brown fresh bread
*3 free range eggs (for 2 people)
*Pure Maple Syrup
*quarter cup milk
1. Mix eggs, milk, cinnamon & nutmeg in a bowl
2. Heat up the fry pan with coconut oil or hard butter
3. Place each piece of bread on a large plate and gently pour enough mixture to soak the bread with egg. Flip the bread over until it's covered and then place it on the fry pan until browned. Do the same with the next few pieces.
4. To serve, sprinkle more cinnamon on top, pour maple syrup over the toast with chopped bananas & any other fruits on the side.