I am not much of a breakfast eater, and in general prefer the savoury options common in Northern and Eastern Europe, and those of India and S.E. Asia, to the sweet and sickly options of the West English speaking countries. Don’t get me wrong, I love a true French croissant with jam, and sometimes pancakes with honey (or sugar and lemon juice). I even have a large container full of my overnight oats mix on standby for mornings when I am super hungry as there is no other cereal in the house. But mostly we either skip the morning meal or prefer something more savoury. Even the overnight oats is unsweetened beyond the dried fruit and dried citrus that it contains.
This breakfast, however, is a little sweet – it has raisins in it – but is rice based, so that is a plus. It is for the days that I do crave some sweetness. Rice is ground to a coarse mix then cooked with the dried fruit. Cinnamon is added to bring a warm sweetness to the dish. You can sweeten it more with your sweetener of choice – I’ve always loved Golden Syrup. It is also great with spiced glazed apples or poached oranges and vanilla ricotta.
Rice porridge is mostly made for breakfast but in this house, it can be eaten at any time of the day. It is a great Winter dessert when your cupboards are bare. Rice and raisins – there isn’t anything more simple. Top with cream and fruit.
This dish can also be made savoury – omit the raisins and cook with Indian spices. Gorgeous. Use spices that you might use for Upma. Top with cashew nuts sauteed in ghee.
You need a high speed blender to make this dish.
Similar recipes include Black Rice with Tomatoes, Breakfast Dishes, and Poached Oranges with Ricotta.
Browse all of our Breakfasts and all of our Rice dishes. Or simply explore our Early Spring recipes.
Continue reading “Breakfast Rice and Raisin Porridge”
We don’t bake bread very much any more, mostly because we don’t eat very much of it. But this loaf is special. Full of walnuts and raisins, flavoured with sweet potato, it is a tempting loaf. We love it for breakfast, slightly toasted with real butter. Enjoy!
Similar recipes include Spelt and Cider Loaf, Pita Bread, The Life Changing Loaf of Bread, Olive Oil Bread with Herbs, No Knead Focaccia, and a Tuscan Bread.
Or browse all of our Bread recipes, all of our Sweet Potato dishes, and our Late Winter collection of dishes.
Continue reading “Sweet Potato Bread with Raisins and Walnuts”
Fennel is one of our favourite winter vegetables, and we use it raw in salads, and also cooked. In this recipe the fennel is braised with garlic but remains crisp. It is then mixed with almonds and raisins, and its dressing is orange-based. Orange and fennel is a classic pairing.
This recipe was given to me by a friend some years ago. I didn’t record which friend! 😦 If it was you, let me know.
Similar recipes include Swede, Fennel and Apple Salad, Fennel and Potato with White Beans and Garlic, Slow Baked Fennel with Chilli, Garlic and Lemon, Grilled Fennel with Fresh Mozzarella, and Fennel a la Grecque.
Or browse all of our Fennel recipes, all of our Fennel Salads, and our complete set of Salad recipes. Or explore our Late Winter recipes.
Continue reading “Fennel with Almonds and Raisins”
Such a wintery dish – beautiful Barley mixed with dried fruit and nuts, with a yoghurt-tahini and mint dressing, making a perfect salad, or an accompaniment for roasted winter vegetables. My house is a cold old house in the depths of winter, and there is nothing better than having vegetables roasting and barley bubbling on a cold evening. It fogs the windows and makes us and the kitchen toasty warm.
This Barley almost-pilaf-style dish is wonderful served with all sorts of roasted winter vegetables – Pumpkin, Jerusalem Artichokes, Fennel, Parsnips, Carrots etc. But don’t let that limit you. The Barley makes an excellent salad or side dish with the dressing just drizzled over the top.
Are you looking for similar recipes? Try Barley and Lentils with Mushrooms, Olive, Pistachio and Pomegranate Salad, Winter Roast Vegetables with Chickpeas, Barley and Red Kidney Beans, Parsley and Barley Salad, and Mediterranean Barley with Crispy Tofu.
Or browse all of our Barley dishes, and all of our Middle Eastern recipes. And explore our Mid Winter dishes.
Continue reading “Toasted Pearl Barley with Pistachios and Raisins”
When we think of Australian food, I am talking the vegetarian kind, the sort of food commonly found on home dining tables, we think immediately of sweet, baked dishes. Biscuits, cakes and slices. They were certainly routine in the kitchens of my Mother, Grandmothers and Aunties as I was growing up, and every communal meal contained more varieties of these sweet delights than they did main courses or vegetable dishes.
In our house, my Mother who was the Queen of bulk cooking and making things that lasted forever, would spend DAYS baking in a wood fired oven in our back enclosed verandah. Honey biscuits and Ginger biscuits were her favourites. They would start soft and yielding and delicious, and end up, some many months later, hard as bitumen and only suitable for dipping in your cuppa. Not that we complained, they were still delicious.
Continue reading “Australian Quick and Easy Date or Raisin Slice | Egg Free”
Essentially Moroccan. The sweetness of the raisins against the crunchy carrots makes this salad special.
This morning’s salad, made in a matter of moments, colourful and divine, is a Carrot Salad from Morocco.
Similar dishes include:
All of our Salads are here. Or browse our Carrot dishes. Be inspired by Late Summer recipes. Continue reading “Moroccan Carrot Salad”