I love the change in seasons. After the toil of the spring and summer, growing and harvesting, it is good to put the garden and allotment to bed for the winter and curl up warm and snug.
We are not quite there yet...the weekend saw us spreading manure on the allotment. This week we have a few more projects to undertake to ensure the plot is ready for next season, like building a compost bin and digging trenches to improve drainage on the site, which is a real problem. There are still carrots to dig up, cabbages, leeks and swedes still growing. Never-the-less we feel the nip in the air and the dark mornings and evenings and our thoughts are turning to warm nourishing foods fit for Autumn and Winter.
So here's a few things we are currently enjoying.
Yes it just has to be chocolate for breakfast - not every day mind, just a weekend treat!
These are so simple.
Recipe for 1 (double/triple as needed)
2 pastured eggs (or more up to 4)
1 small/medium banana (yellow with brown spots for GAPS)
1 tbls coconut flour
1 heaped tsp cocoa powder
Preheat the skillet and melt a knob of lard (a standard frying pan would do too)
Meanwhile, put all the ingredients in a bowl and use a stick blender to whiz it all together into a smooth batter.
Pour a small amount into the skillet and wait until it begins to lose it's glossy look. Ease a metal spatula underneath and when it will come away easily, lift and flip.
We make double/triple decker layered pancakes, oozing with honey and sour cream!
This didn't sound very appealing, but having some left over cooked squash I though I would try it. When I came to make it I decided I could improve on the original recipe and make it more nutritious. The result astounded me, so much that Son 2 declares it the best porridge he's ever tasted and even the more reserved Son 1 says he will try some!
It is simple to make. You need:
1 oz butter (or just cut a thin section off a block - I rarely measure for something like this as it really doesn't matter.
A quantity of cooked squash - use what you have and adjust, about 1 cup per person is good.
1 egg per person eating the porridge
2 oz creamed coconut
spices - cinnamon/mixed spice/nutmeg (We like lots!)
I cooked my squash first and used a stick blender to mix it to a smooth consistency, then simply added the butter and creamed coconut (it melts once warmed) to melt in the hot squash. . I stirred it all together, then added the eggs and a little boiling water to bring to the right consistency (how you like it really). At this point I put it back on a gentle heat, briefly, to cook the eggs, stirring all the time in case it stuck on the bottom of the pan.
I then added the spices, leaving the nutmeg to sprinkle on top once served.
We then added honey and sour cream.
It was so warming and delicious!
If your squash is already cooked, just put the ingredients in a pan and warm it through. You may need a little more boiling water to help stop it sticking.
Nothing earth shattering here... just that we had tried using creamed coconut to make coconut milk but it was always 'gritty' however much we strained it. but now we have found canned coconut milk from Biona - in BPA free cans, and it is so smooth and creamy...so as an odd treat we make ourselves a mug of steaming hot chocolate. Oh how we had missed it!
1 can coconut milk (free from additives)
1 can cold water (fill the can with cold water)
3 tbls cocoa powder
honey to taste
Put first three ingredients in a pan and heat to boiling.
Stir in the honey.
We are working on marshmallows to add to the experience - watch this space!