WE'RE BACK AND READY FOR THE WEEKEND
Things are slowly easing back to some form of normality, but we will be cooking up a storm for a while longer.
This week we're honing in on breakfast with one scrumptious bowl ready to fill you up and warm your insides.Get cosy. x
IN THE KITCHEN
Meg Yonson always serves up a healthy dose of home-cooking inspiration. This week she has shared her recipe for Blueberry Rice Pudding with Halva Crumble - it looks a treat too.
There's no need for a cafe brunch with this one in your arsenal. It serves 6, so invite a few pals and share the goodness around.
Image provided by Meg Yonson
- 1/2 cup Jasmine rice
- 1 litre any milk (Meg uses oat milk)
- 1/3 cup maple syrup
- 1/2 tsp vanilla bean powder
- pinch of sea salt
- 1/2 cup tahini
- 2 tbsp maple syrup
- 2 tbsp almond meal, oats or plain flour
- pinch of sea salt
- 1 tbsp pistachio nuts, very finely chopped
- 2 cups blueberries, fresh or frozen
- 1 tbsp maple syrup
Add 1 cup of water to a large saucepan and bring to the boil over high heat. Once boiling, add in your rice. Cover and reduce heat to low and simmer for 7 minutes until rice is almost cooked through. Add in the milk, maple syrup, vanilla and salt. Continue to simmer mixture for 1 hour, stirring occasionally until thick. Taste a little and add a little more sweetener if you prefer it a little sweeter.
Meanwhile, to make the Halva Crumble, add the tahini, maple syrup, almond meal, oats or flour and salt to a food processor and blitz until mixture comes together into a thick dough. Press into a container, sprinkle over the pistachios then press them into the mixture. Place into the freezer to set. Note: if you don’t have a food processor, heat your tahini in the microwave or over the stove top until softened and add remaining ingredients and mix thoroughly before transferring to the freezer.
When the porridge has 10 minutes to go. Add blueberries to a saucepan with maple syrup and place over low-medium heat. Cook for 8-10 minutes, stirring occasionally, until thick and jammy.
Serve a generous scoop of rice pudding into a bowl, spoon over the jammy blueberries and break the halva into pieces and sprinkle over the top.