I am obsessed with food (you may have noticed!). My whole day revolves around the next meal/snack. I love to use seasonal, local produce but what I really love is finding something different, or using ingredients creatively. I’m no Heston Bloomin’ Eck, but I do enjoy a little experimentation in the kitchen….
The one meal that really revs me up is breakfast. Breakfast can be incredibly dull. Cereal? Rabbit food? Toast? Ok, so there are some wonderful recipes for muesli and granola, and yes, toasted sourdough slathered with your fave jam is undoubtedly delicious, but that said, I still find myself longing for something a little bit different.
I am currently eying up stove-top waffle irons after reading the most incredible sounding recipe for sweet potato waffles, written by Ruby from GBBO. Now they would get me out of bed! (any recommendations for waffle irons gratefully received at firstname.lastname@example.org). And we are certainly a household of Pancake lovers (Spelt and blueberry my current faves – and they have to be the fat ones, not skinny). As we have zero time in the mornings before leaving the house, though, we tend to really go to town on breakfast over the weekend.
This morning, however, I found that I did have a bit of extra time, and I was craving something warm. A friend had recently been extolling the virtues of millet and how it can be used to make porridge. I found a recipe online and tweaked it to accommodate another of my favourite new products….
½ cup millet
1 ½ cups water
¼ teaspoon salt
½ cup coconut milk
Huge tablespoon Creamy Brown Cow Coconut yoghurt (sooooo good!!)
Drizzle of maple syrup
Toasted crushed hazelnuts or pistachios (optional)
Rinse the millet in a sieve, drain, and pop in the saucepan with the water. Allow to simmer until millet becomes al dente and puffed up (about 15 mins), then add the salt and coconut milk. I used Rude Health’s coconut milk, but for extra super-creaminess, try tinned. At this point I also added some frozen berries which cooked as the coconut milk heated through. Remove from heat and add a delicious dollop of Brown Cow Organic Coconut yoghurt (or equivalent – I’ve heard Waitrose do a good one). Drizzle with maple syrup and top with toasted nuts. Enjoy!!