Tuesday, May 13, 2014

Oh dear..

Okay, okay, I know.  Not a squeak or a whimper from here for nearly THREE MONTHS.  Slack, you say, slack.  And really there are no excuses.  I could reel off a million reasons why I've been too busy, blah blah blah, but we are all busy to the point that we even make ourselves busy even if we don't need to be.  First world problem.  Still there have been many distractions lately, not least the beauty of basking in my favourite season, autumn.  Victoria is ablaze with colour at the moment and I love it.  How could I possibly be inside with the amazing weather we've been having?
The winter brassicas are coming along well.  Amazingly I am still picking raspberries, just a few..
but I am beginning to think I may have to give up on the tomatoes.  They never really got going this year....
I got a good haul of jerusalem artichokes:
they make a good mash, that would go well with the lamb ragu I made last week...
That yellow thing in there is a parmesan rind.  It adds a real depth of flavour to soups and casseroles.  
This sunflower just popped up in the horse yard
With the shorter days and the cooler weather my breakfast thoughts always turn to porridge.  I love porridge, but let's face it, on its own it's a bit dull and usually needs something on it to lift it beyond the ordinary.  I used to throw a few frozen blueberries at the end of cooking, or add stewed fruit (rhubarb, pears, apples) and have it with yoghurt.  And that was fine, but I have come up with an even tastier and altogether more interesting version using my home made muesli.  This will get you out of that warm bed on these cool winter mornings...
"MUESLIGE" Serves 2

1/2 cup good quality untoasted muesli (my muesli has no added sugar, except for a handful of goji berries.  This would be even more delicious, but less healthy, if your muesli has sultanas or dates in it).
1/2 cup traditional oats or even better steel cut oats (from health food shops).  Please don't use instant oats, it will end up being gluggy.
1/4 cup milk (more milk will make it creamier)
1/2 - 3/4 cup water
tiny pinch salt
Blueberries (frozen is fine), yoghurt, roasted chopped mixed nuts, toasted flaked coconut to finish

Put the muesli and the oats in a sturdy saucepan and add the milk and water.  Bring to the boil and simmer gently, stirring from time to time for about 3-4 minutes.  As the porridge cooks it will absorb liquid so add more if you need to, and cook to the consistency you desire, some like it creamy, others like it thicker.  Add the salt.

Serve in bowls with whichever add ons you prefer, if you are being indulgent, nothing beats brown sugar and cream...
What's not to love about autumn??