Honey Rose Chia Pudding

If you’re a fan of Turkish Delight then this recipe is for you. I say recipe but really it’s just 4 ingredients whacked into a bowl and left overnight, pretty easy. Rosewater is my ingredient of the moment, it’s so fragrant and utterly delicious. A few drops go a long way, anything more than that and you may as well eat a bar of soap. Don’t say I didn’t warn you.

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I’ll pretty much eat this any time of day. It’s great for breakfast, as a snack of after a meal if you’re looking for something sweet and light.

I love using rice milk for it’s natural sweetness. You can use any milk you like here. You may need to adjust the sweetness depending on which you choose. I love to add fresh fruit on top and a spritz of lime to offset the sweetness and give it a bit of zing.

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Honey Rose Chia Pudding (Serves 2)

Ingredients:

3 Tablespoons of Whole Chia Seeds

1 cup (250ml) of Rice Milk 

3-4 drops of Rose Water

1 Tablespoon of  Runny Honey

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Method

  • Place the chia seeds in a bowl and pour over the milk. Give it a good stir, cover the bowl and place in the fridge for a couple of hours or overnight. It should be set and jelly like when ready.
  • When you’re ready to eat it take the pudding out of the fridge. Give it a good stir to disperse any lumps that may have formed.  Now mix through the honey and rosewater.I find the honey mixes through better once the pudding is set.
  • I love to top mine with some seasonal fruit and a spritz of lime juice. My current favourite fruit combo is persimmon, blueberries and pomegranate which go super well with the flavour of the pud.

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Ii’s really that easy. Please go and make this it’s worth the 30 seconds!

Coconut Quinoa Porridge

It wasn’t so long ago that I said that quinoa should only ever be used in savoury dishes. To me quinoa has always had a very strong savoury taste and almost smoky undertone, something which I just did no dig in sweet dishes. Once again I have eaten my words and discovered the most glorious addition to the breakfast table in this porridge.

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I’ve tried numerous quinoa porridge dishes before, none of which bowled me over even with lashings of maple syrup on top. Turns out I was doing it all wrong (it is only very rarely I will admit this so take advantage of this moment).  In the past I always cooked the quinoa in water first then added the milk, WRONG. The key I’ve found is cooking it in the milk, coconut milk in this case, with a little sweetness and a good punch of vanilla.

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I’ve used honey here but you can use sugar (*gasp*), maple syrup, date syrup, whatever you like. I’ve also used vanilla bean paste. Fresh vanilla pods are king but as the recipe only calls for half a pod I’ve kept things simple by using the paste. Vanilla extract works here too. You won’t get exactly the same flavour or the beautiful flecks of vanilla seed through the porridge but it works.

Coconut Quinoa Porridge

Ingredients:

½  Cup of Quinoa

2 Cups of Coconut Milk, the canned variety

½  tablespoon of Vanilla Bean Paste

2 Tablespoons of Honey

Method:

  • Put all the ingredient into a heavy based saucepan, pop the lid on top and place this over a high heat.
  • Bring the porridge mixture to the boil and then reduce the heat enough for the porridge to simmer away but not continue boiling.
  • Allow the mixture to simmer for around 15 minutes, during this time make sure to give it a good stir every now and then to prevent it sticking to the base of the pan.  If during the cooking time it looks as though the quinoa is drying out, hopefully it shouldn’t if you keep the lid on, then add in some more coconut milk. It’s better that it’s too wet that dry.
  • After 15 minutes have a little taste, the quinoa should be cooked really well, enough that is soft but not too mushy.  If it’s not quite there yet put it back on the heat for another 5 minutes or so and then test again.
  • Once the Quinoa is cooked to perfection you’re done!

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I like to eat my quinoa porridge cold with lots of fresh fruit but you can serve it warm too, in whatever way you like .If like me you like it cold then just allow the porridge to cool to room temperature before putting it in the fridge to cool before adorning it with seasonal fruit.