Tag Archives: fruit

Scrumptious = health for breakfast

10 Jun
fruit with yoghurt

fruit with yoghurt (Photo credit: Peet Sneekes)

Today, at last, summer is here. Over 30C but fresh, with a light breeze. Sunday, so extra quiet – no work today with everyone at church (except heathens like me). Time for breakfast outside under the mirabel tree. Feed cats, next door’s dog, horse and chickens first, or you’ll have no peace.

What: yoghurt (preferably home-made from organic full cream raw milk but Greek style is the next best); whatever fruit is in season or in the fridge (today I had a banana and an apricot), seeds and nuts to hand (I had toasted sesame, organic coconut flakes, almond flakes, pumpkin seeds and flax seeds (linseed); black pepper, cinnamon and if you like, a bit of cayenne.

How: chop the fruit into a bowl, shake and scatter the seeds, nuts and spices, dollop the yoghurt on top and mix. Eat slowly, relishing every texture and taste. Seriously good start to the day – and never boring because of the almost limitless variations, even in winter.

When it’s cold, I sometimes toast a bit of muesli or just oats, gently, in a frying pan (no oil) and tip on top of the fruit/yoghurt as an extra bit of warmth and crunch.

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Zingy porridge

20 May

Image

I was in Vienna, and had just said goodbye to my kind chum who’d put me up en route from Romania to England; she worked in the Naschmarkt and had to start work, and I had to drive to London. But before I left I wanted a decent breakfast, and in one of the many eateries in the market I ordered a Swiss breakfast. Warm, soft oats and other grains, fresh fruit, creamy yoghurt – and black pepper. That was a surprise, and one that I’ve repeated with every bowl of porridge at home since. The pepper adds a spicy warmth and that glorious aromatic flavour to the creamy oats, with the fruit adding crunch, tang and sweetness.

I now add a bit of cayenne and a good shake of cinammon as well as the black pepper, and switch between my neighbour’s raw organic full cream milk, oat or rice milk, or when I have it, the cream skimmed from the same milk. I’ve found great German coarse rolled oats, to which I add a spoonful of flaxseeds, water (about 5mm above the oats in the saucepan) and the spices, and leave it all to soak while I have my shower. Then I cook over a gentle heat for about five minutes and serve with milk, cream, flaked almonds, some coconut, maybe some sliced apple or whatever’s in season. Quick, easy, very satisfying, aromatic, complex and healthy. A pretty damn’ good start to the day, if you ask me.

How do you do your porridge?