Breakfast is my favourite meal and whenever I find a new breakfast recipe, I jump on it straight away. I could never have thought that oats can be so versatile. Unit recently, I had only one way to make oats, but the more I get into cooking, the more options I find. This recipe by ‘Deliciously Ella’ is one of my favourites and is perfect for chilly winter mornings. See below her video on how to make it:
Winter in Australia is generally sunny and warm, but it can also be miserably cold and wet. In any weather, you feel like something warm and comforting. This recipe is the best for winter cozy nights at home or whenever you feel like a delicious, yet healthy treat. The ingredients are so basic that you can whip it up in no time. The recipe is by my favourite blogger ‘Deliciously Ella’.
Ingredients (serves 4):
1 1/2 cup oats
1 cup almond meal
1/4 cup maple syrup
3 tbs coconut oil
2 tsp cinnamon
6 red apples, peeled, cored and cut in cubes
1 cup strawberries or blueberies
Preheat oven to 180C. Combine the oats and the almond meal in a mixing bowl. Place the maple syrup, coconut oil and one tsp of cinnamon in a saucepan and heat until the coconut oil has melted and everything has mixed together. Pour this mixture over the oats and almond mixture and stir well until all the dry ingredients are coated. Place the apple into a saucepan, add some boiling water to just cover the bottom of the pan. Add one tsp of cinnamon, put the lid on and let it simmer for about 10 minutes. Once the apple cubes are soft transfer them into a baking dish, add strawberries or blueberries and layer the oats and almond mixture above it. Bake for 25-30 minutes or until the topping is browned. Enjoy!
You can also check out my Apple, Strawberry and Macadamia Crumble.
There is no better time to have soup than winter. While the soup we make at home is normally cooked on a stove with chunks of vegetables, this was my first attempt to make a soup-puree. It turned out really well.
Ingredients (serves 6):
1 kg pumpkin, peeled and chopped into cubes
500g carrots, chopped, skin on
2 tbs olive oil
salt and pepper to taste
1/2 tsp ground cinnamon
1 litre water
1 tsp grated ginger
Preheat oven to 200C. Place pumpkin onto a lined baking tray. Place carrots onto a separate lined baking tray. Drizzle the olive oil between the two trays and season both with salt, pepper and the cinnamon. Mix the oil and seasoning with your fingers through veggies. Roast for 40 minutes or until the vegetables are cooked through and have caramelised. Place pumpkin and carrots into a blender, add the water and the ginger and puree until smooth. To adjust consistency, add some more water. Serve soup hot with your choice of side serving (I used home-made basil pesto). Enjoy!
Winter is the best time to experiment with different teas. I’m constantly in search of some new flavours. Last week, I stopped by a Lorna Jane store to buy the new book ‘Nourish’ and when I got my receipt I found this recipe attached to it. I couldn’t wait for the weekend to recreate it. It tastes so good – perfect for winter evenings.
Ingredients (serves 2):
2 cups almond milk
1/2 cup hot water
1/2 tsp ground cardamom
1 tsp coconut flakes
1/2 tsp ground ginger
1 tsp honey
In a pot, bring the almond milk and water to a simmer on the stove. Add the cardamom, coconut flakes, ginger, honey and then stir. Remove from heat after 2 minutes, strain, pour into a mug and enjoy!
This coconut porridge is an absolute treat – its creamy texture and coconut flavour make you want to eat it every day! I got the recipe from my favourite blog called ‘Deliciously Ella’ and now there is also a video available on how to make it which I’d like to share:
These chocolate banana and strawberry bites are the best way to utilise some left-over chocolate and can be made in no time. This is a great idea anytime you need to whip up a quick dessert – when you host an unexpected guest or when you simply feel like a little treat. All you need is one banana, one punnet of strawberries and some chocolate (I used dark). Melt the chocolate in a heatproof bowl set over a saucepan of simmering water. Cover the banana pieces and strawberries with chocolate and sprinkle with some nuts (optional). Set them on a tray covered with baking paper and refrigerate until chocolate is firm.