Monday, 27 October 2014

Wonderfully cheap but delicious stewed plums (to drizzle on porridge and pancakes)


The stewed plums drizzled over my banana, buckwheat and oat pancakes


Breakfast on the go...porridge with my cinnamon and ginger stewed plums, heavenly on an early morning train to work!

I'd say that I've always enjoyed the first meal of the day, whether it was on a rushed school morning or a lovely slow Sunday with the fresh morning air from outside chilling our kitchen. I now still love the routine of making my breakfast and leaving a good few minutes to sit and enjoy it before I begin my walk to University Campus on a normal weekday.

Pretty much every morning I make myself a bowl of porridge, summer or winter, topped with some kind of berries or stewed fruit and a scattering of all sorts of seeds to give me plenty of energy. A couple of weeks ago when in Sainsbury's on my weekly shop, I decided that I had to swap my usual blueberries for my morning porridge fruit for something a little cheaper...I would usually buy a 200g punnet costing £3.20 which is just a little too much for my budget, especially for something just for 7 breakfasts. I'd experimented with rhubarb the week before but was looking for a bargain, and this came in the form of plums! For double the weight, I found that I could buy plums for only £1!

I was so excited that I'd found something different I could stew and drizzle on my porridge. I decided to try out a new recipe I was making up, with a little cinnamon, ginger and honey. A deep purply syrup should be left in the bottom of the pan surrounding the delightfully soft plum halves if you give this a go...

Ingredients:

1 x 400g punnet of plums (for me, it doesn't matter if they are ripe or not!) cut into quarters
3/4 tsp of ground cinnamon
1/4 tsp of ground ginger
4 tbsp of runny honey
a good splash of cold water

Stew these in a medium sized pan for about 12-15 minutes until the plums are soft but not completely disintegrated. Leave to cool and put in a tupaware box in the fridge for the week. Drizzle a couple of tablespoons of the stewed plums into your steaming bowl of porridge. I've also recently begun adding a teaspoon of maca powder as well as my usual sunflower, pumpkin and chia seeds which works quite nicely.

Leave any comments below telling me how you like your porridge in the mornings, or any time of the day really! I hope you all enjoy this new recipe!

Wednesday, 15 October 2014

Buckwheat Sweet Potato Farls (with sweet potato mash, dairy-free, gluten- free, egg-free recipe)




In my home we always seem to have some potato bread knocking around in our bread bin. My Dad who is from Ireland has eaten it from a young age, and so quite often I'll find him frying it up for himself and my family on the weekends. So, one day the idea popped into my head when thinking what to do with some leftover sweet potato mash...buckwheat sweet potato farls! I believe that this is a brilliant way of making your leftover mashed potato go that little bit further than just one meal. I was so excited with my idea that I had a quick look at a couple of recipes for the basic potato farl and decided to experiment immediately, and this is how I made mine:




Ingredients:

Sweet Potato Mash
Buckwheat Flour
Rice/Soy Milk or any milk of your choice
Sea Salt
Pepper
Oil for frying

Method:

Firstly, heat a splash of milk in a saucepan.

Then flour your surface with buckwheat flour.

Then weigh your leftover mash and then to that add half as much flour to create the dough, for example if you have around 200 grams of sweet potato mash, you would weigh out 100 grams of buckwheat flour.

You might need a little of the warm milk to help bind these together, although it is not always necessary.

Once you've formed a nice soft dough, begin to roll it out to about a 1cm thick rectangle, or thicker if you like!

Then divide this into about 8 farls by simply cutting with a knife; at this point I like to add a sprinkle of sea salt and pepper and finally a sprinkling of buckwheat flour.

You can then add a splash of olive oil to a frying pan on a medium- high heat. Simply add as many farls to your pan as you can and fry for about 1 minute and a half each side, or until a thin layer of browned skin is formed, and then flip and fry for the same amount of time on the other side.

Serve with baked beans, sausages, bacon, eggs, the works, on a lovely Sunday morning, or whatever you like with your sweet potato farls!

I hope you like this recipe, please leave any comments below!