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Archive for April 27th, 2012

I came across this recipe a couple of weeks ago and thought what a great way to start the day.  It takes about 30 minutes from start to finish so allow time to make it if you have a busy morning.

Also note you can add whatever toppings you like or have in your pantry. I used cranberries, raisins, apricots and almonds.  I’m happy to have found another super food to add into the breakfast rotation of egg whites, oatmeal, red river cereal and yogurt!  This is a very filling breakfast. Quinoa is also a great source of protein/iron.

This makes a couple of servings.

 
Quinoa Porridge


1 cup milk (1%, 2%, almond, soy)
1/2 cup quinoa
1/2 tsp cardamom OR cinnamon (don’t use both together)

Toppings:
Nuts (toasted walnuts, pecans or slivered almonds)
Dried fruit (raisins, cranberries, mango & apricots | slice bigger pieces)
Fresh fruit (berries, bananas)
Honey or maple syrup

Pour your milk into a sauce pan and heat over medium high heating watching & stirring regularly so as not to burn the milk. Bring to a light boil and then turn heat down to a simmer. Add in your spice if using and then add your quinoa. Cover pot and simmer for 12 minutes. Again watching so your milk does not boil over (yes this happened to me!).

At 12 minutes remove from heat, fluff and let sit covered for an additional 15 minutes.

Spoon cooked quinoa into a bowl. You can add more milk if you wish and whatever toppings you want. Drizzle a little honey or maple syrup on top and more cinnamon if using. Yum!

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This is an easy and elegant dish to make. It needs to set up in the fridge for several hours so plan your time accordingly when making it.

If I am making this for just our family I half the recipe.  Based on what I have, the full recipe fills 3 x 4oz ramekins + 4 x 7oz ramekins.

We make this recipe so often we have a creme brulee torch. They do not cost very much and make darkening the sugar much easier.  If you do not have one bake in the oven as directed below.

 

Adapted from The Complete Canadian Living Cookbook

Raspberry Creme Brulee

3 cups whipping cream
8 egg yolks (whites can be frozen for later use)
1/3 cup granulated sugar
2 tsp vanilla
1-2 cups fresh cleaned raspberries

1/2 cup granulated white sugar (for topping)

Preheat your oven to 350F.

In a pan over medium-high heat add your cream and heat until it is steaming (not boiling).

In a bowl whisk together your egg yolks with your sugar. Mix well. Now you need to temper your eggs. Pour in 1/4 cup of the hot cream and mix well. Then pour in another 1/2 cup of the hot cream, mixing well again. At this point your eggs should be tempered and you can slowly pour the rest of the hot cream in. Whisk and add vanilla. Skim off foam with a spoon.

Add a minimum 6 raspberries to each ramekin. Pour egg mixture into  ramekin with raspberries. Place in a large casserole pan. Pour in enough boiling water to come halfway up the sides of ramekins.

Bake in oven for 30 minutes or until edges set, centres still jiggle and toothpick inserted comes out creamy. Remove from water bath and let cool on racks. Once cooled relocate to the fridge, cover and leave for several hours until set.

Turn oven to Broil and move oven rack up. Place ramekins on rimmed baking sheet.  Sprinkle sugar evenly over entire top of ramekins.  Broil approx. 6 inches from heat for 2 – 5 minutes or until sugar bubbles and darkens.  Remove from oven and let cool down enough to place back in fridge for at least 30 minutes before serving.

To serve put single ramekin on a place and sprinkle fresh raspberries on top.

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