21/01/2010 by D.

1 mug whole rolled porridge oats
2 mugs milk (whichever type you like)
1 apple
1 banana

Heat oats and milk in saucepan (actually we use a small non stick frying pan for this) and let bubble, stirring occasionally for about 5 mins.  The result should be thick and creamy, with texture.  If it is too dry add more milk, if too runny, just let it cook a little longer.

Meanwhile, wash, then grate the apple, skin and all, right down to the core.  Finely slice or mash the banana.  Mix the fruit into the hot cooked porridge.

This will make around 4 small bowls (for us it does 2 adults, 2 toddlers).  Mixing in the cold fruit brings it to the perfect temperature for small people (and Ukranians) to eat immediately.

This is lovely and tangy and sweet.  No sugar needed.  Perfect for a grey January morning when you feel you ought to be eating healthily, but fancy sweet stodge.  It can easily be made in the microwave at work too.

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21/01/2010 by D.

fruit: Gala apples, Conference pears, pink grapefruit, blood oranges, bananas
veg: broccoli, kale, onions, red cabbage, Valor potatoes, carrots, beetroot

So this is where it all starts, the boxes get a little more samey, a little more ‘oh, not this again’.  Well, fear not.  We shall get through this together and enjoy the beautiful colours, textures and flavours that lie within the lumpen muddy mounds before you!

I have been delving through my cookbooks and pulled out the Roman Cookery of Apicus for some inspiration in the coming month and have some pretty fantastic things I want to try (I won’t post them until they are tested and ingested, however, to save your own tummies).

Currently I am really enjoying apple and banana porridge every morning, as is the whole family.  It really keeps me full right up to my 11 o’clock tea and biscuit.

I never got round to making the borscht the other week, so will definitely do it this week, and will probably do a spiced red cabbage to go with some grilled 5 spice duck breasts at the weekend.

The kale and parmesan tart was a winner, but my all time favourite is still shredding it and doing a stir fry with noodles, garlic, onion, beansprouts, sesame oil and soy sauce.  Like the noodles in the glazed Salmon recipe, but with kale.

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