I’ve been a little quiet over here at The Emerging Dietitian HQ. I’ve been soaking up cuddles with my sweet babe, who by the way is almost 6 months old. When did that happen? I’m also a guest contributor over at FarmGate Online. Do yourself a favour, click on the link and see what they are all about. I couldn’t be more excited to be blogging for this wonderful company. They are doing amazing things for our farmers and local communities. Their work speaks volumes.
I’m loving this sunny winter weather. The cosy knits are out, as are my winter boots. My heart sings every time I dress Emilia in her coat and beanie as we head out on our daily walk. Life is pretty sweet over here. I’m loving the hearty winter dishes that this weather inspires too.
I’m still all about porridge in the morning. Is there anything better than starting your day with a warm, nourishing bowl of goodness? Add a coffee to this and well it’s a combination for the perfect day. As always I’m loving taking inspiration from the porridge queen Heidi. Browse her recipes here. She has 19 porridge recipes. I repeat 19. You’re welcome. I also had some wonderful pears leftover from my FarmGate order. I tried Emma’s Pear and Ginger Porridge and I haven’t looked back since. The addition of ginger was next level. As usual I topped it with toasted coconut, pepitas and sunflower seeds. Yes please.
I’ve recently discovered how wonderful our slow cooker is. We were gifted this as a wedding present. It’s always been something Alex has used but I never had enough confidence to do so. How wrong I was. I don’t know why it’s taken me so long to work this out, but I’m obsessed. Generally I just use a combination of whatever we have in the fridge and pantry at home. A great way to avoid food waste. First I add lamb shanks (or whatever protein you choose), vegetable stock, passata, onion, potato, garlic & oregano and let that simmer for 4 hours. Then I add in whatever leftover veggies I have. Cook for a further 2 hours. Add in some quinoa. Let cook for another 1-2 hours. I then turn up the heat and allow the liquid to reduce and there you have it. A simple, hearty, nutritious meal which makes the most of what you have. I find this makes approximately 10 or so meals for us, so I pop a few portions in the freezer for a rainy day.
I recently stumbled across this recipe for a no knead, yeast-free wholemeal spelt bread. I had an unsettled babe and a fully stocked pantry. So I popped her in the ergo carrier and baked. She fell asleep and I got bread. A win win if you ask me. I added in some pepitas, chia seeds and sunflower seeds just for fun. I also used regular milk rather than almond milk as that’s my taste preference.
Alex doesn’t eat a lot of bread, so I sliced this up and popped it in the freezer. It’s been a great accompaniment to these slow cooked dishes or even just to bulk up a simple lunch.
I’ve also been loving making my curries from scratch. I often make a large batch of the Minimalist Baker’s Curry Powder and use this as a base to create a concoction in the kitchen. More often than not, it pays off. We always have leftovers and I feel like I’m finding my groove more and more with savoury cooking. I’ve also discovered how simple it is to make roti bread. It’s often our favourite part of the dish. I tried this recipe the other night and it was a winner. I hope you enjoy it as much as I did. We also caved and bought a rice cooker from Target. For some reason, no matter how much we tried, we could never get rice right. I don’t know why we persisted for so long. The rice cooker is just so easy. Can you tell I’m all about those time saving tricks these days?
I hope this has inspired you to get creative in the kitchen and use what you have. I’m all about avoiding food waste wherever possible.
Love Tessie xx