Hi <<First Name>>
Easter is just around the corner and it isn't as if we can do our usual long weekend activities. Which for me usually means hitting Mitre 10 for everything I need, and then head-down-bum-up to start preparing my winter veggie garden. With breaks for Hot Cross Buns and Easter eggs, of course. I can't do the Mitre 10 visit but I can definitely still do most of the other bits.
What changes will you be making for Easter this year?
If you don't want to tackle the supermarket for Hot Cross Buns, and as a way to have an activity to fill in some long weekend time, maybe you could take on the challenge of making your own!
I have a couple of recipe options to help you with that:
- Gluten-free Hot Cross Buns recipe - for those that need gluten-free, I have just popped up the recipe I use on the Nicole's Nutrition Kitchen website.
- For those that don't need gluten-free, I'd recommend cracking open your Edmonds Cookery Book (if you have one). This is the recipe I'll be using for Hubby and Dad.
- You don't have an Edmonds? Not to worry, they have a recipe on their website.
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Under normal circumstances I would have had an cuisine column go out in the Mahurangi Matters (local paper) this past week. However, due to COVID-19 they are not publishing the paper at the moment.
So here is a copy of the article for you.
Hearty winter breakfast
You often hear people say that breakfast is the most important meal of the day. It sets you up, well fuelled to face whatever it is you have planned to do.
However, not everyone likes breakfast or can stomach it. The thought of eating the moment you get out of bed can really put some people off. I’m definitely a breakfast person, though I’m usually up and about for an hour or so before I eat.
If you are a breakfast person then you might like this twist on porridge, with the coming of cooler mornings. Or for those who prefer to eat a little later, more brunch than breakfast, then this recipe might give you some new inspiration.
I say a twist on porridge as usually we think of porridge as a sweet breakfast option. Creamy porridge topped with brown sugar and cream, maybe some chopped or stewed fruit. But what about going savoury? A savoury porridge option is a great way to sneak some extra veggies into your day. As a nutritionist I am always looking for ways to get people to up their vegetable intake.
Savoury porridge with spinach, feta and chives
Serves 2
Ingredients
¾ cup (85g) wholegrain rolled oats
2 cups water (or stock)
½ cup or 1 small courgette, grated
1 cup (packed) or 75g shredded spinach, silverbeet &/or kale leaves
1 Tablespoon chopped chives, plus extra to garnish
30g feta, crumbled
Salt and pepper
2 teaspoons olive oil, optional
Method
Place the oats and water into a medium pot; stir, and bring to the boil. Reduce heat to low and simmer, stirring gently from time to time, for 10 – 12 minutes, until the oats become thick and creamy. Add the grated courgette and shredded spinach in the last five minutes of cooking time. Stir through the chopped chives and season with salt and pepper.
Divide the porridge between two serving bowls; top with the crumbled feta and garnish with extra chives and a drizzle of olive oil.
Optional: Top with a poached egg, or some chopped tomato, or some sauerkraut.
To make it gluten-free: swap out the oats for quinoa &/or buckwheat flakes.
We are now up to the 4th month of the year, so time for #4 of the 12 for 2020 resolutions/intentions - call family and friends more often.
Please read on:
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