When I started this blog, about two months ago, I was on holiday and I did not have a job. In a way, 'Just eat it' is the result of those bygone days of boredom and hunger. (Because regrettably hunger is always the direct consequence of boredom.)
Now I am back in college AND I have a job. Major change. I still have to get used to juggling it all.
Unfortunately I lack the talent of juggling, guess I will never make a career as a clown...
While I somehow always find the time to read the bazillion food blogs I follow, I couldn't find the time to squeeze in a baking session between working my butt off and reading Charlotte Bronte.
The boyfriend thought this is a lame excuse and subtly let me know that he hadn't been spoilt with baked goods in a while...
Which is a quite justified complain. There should always be at least a jar of cookies in the house. That's like a rule, isn't it? No exceptions.
And I do want to find the time to bake. Baking is my happy place, when I'm in the zone nothing else, not college work or to-do lists or work related worries seem of importance. I am fully content with life. Do you know what I mean?
These cookies are incredibly simple. There's no secret ingredient involved, no special kitchen gadget required. Mix and stir and pop it in the oven.
Boom. Makes your place smell of the homey goodness that are cookies.
Go on, take one straight from the tray when it comes out of the oven, maybe two, no regrets here. Lie back. A cup of tea would be a good idea too. Turn on an old episode of Sex and the City. Dawson's Creek? No judgements. Read a book? How sophisticated you are.
And PS.: If it was one of those days that requires more than a healthy dose of chocolate....double up and sandwich two cookies together with a filling of melted white chocolate.
Peanut Butter and Chocolate Chip Cookies (makes 16)
1/4 cup unsalted butter
1/4 cup smooth peanut butter
1/4 cup brown sugar
1/2 cup white sugar
1 medium egg
1 1/2 cup all-purpose flour
1/2 tsp baking soda
1/2 cup semi-sweet chocolate chips
Cream together the butter, peanut butter and sugars until smooth.
Add the egg. Stir in the flour and baking soda.
Fold in the chocolate chips.
Bake at 180C for 15-18 minutes until the cookies are just starting to brown on top.
Right, if I have the choice I always, always opt for porridge when it comes to breakfast. Or muesli. Or granola, that's a favourite too.
These brekkies give me comfort. They feel like a big hug on a cold morning telling me that it's going to be a good day. Anyone agree?
No? Okay.....but you got to admit that porridge and friends are simple, they are quick to whip up, and there are so many ways to customise them.
That's why we like porridge. But sometimes you just gotta get out of a rut and be daring and adventurous to jazz up your life a little. That's why we are having polenta today.
I'll admit, I am also a little bit afraid that I might get sick of porridge eventually if I have it day in-day out (I know right!?!?).
Polenta is totally an adventurous terrain for me. I have never had it before because I was so convinced that I would absolutely hate it. But we're getting out of our comfort zones, we are fearless bastards today!!!
Polenta with Spinach, Asparagus, Mushroom Sauce, and a Poached Egg
To cook the polenta, add about 1 and 1/2 cups of water to every 1 cup of polenta. For one person I only used 1/2 cup of polenta and 3/4 cup of water.
Bring it to a boil, then lower the heat and stir the polenta constantly until it is a thick paste (about 5 minutes). Season the polenta with salt, pepper, and if you a tablespoon of butter, some parmesan or a splash of milk for creaminess.
For the asparagus, just "roast" the asparagus lightly in a pan with 1 tablespoon of butter, salt and pepper.
If you like your spinach a little wilted, add it to the asparagus for about 30 seconds.
For the mushroom sauce, fry about 1/2 cup of sliced mushrooms (I used one big portobello mushroom) in a tablespoon of butter. Season with salt, pepper, a squeeze of lemon juice and thyme (parsley would be nice as well). To finish the mushrooms off, add about 1 tablespoon of sour cream, or cream to give it more texture. Blend the mushrooms for a thick sauce or leave them as they are for a lovely ragú.
To poach the egg, bring a pot of water to a boil. Add salt and about 1 teaspoon of vinegar into the water. Crack the egg first into a separate bowl and then carefully drop the egg into the water.
Even though oats did not make an appearance this morning, I was fully satisfied with this brekkie concoction. Polenta might be a winner.....I'll definitely have more polenta recipes up in the future!!
Guys, I present to you the second edition of "Edith Eats Porridge That Tastes Like Cake", today with a cake that's very close to my heart.....Banana Bread.
Banana bread has made its first appearance in my life when I spent some time in Australia. I used to eat it by the loaves. Safe to say, it wasn't a very healthy relationship.
I consider one of the few major achievement in my life to be creating a recipe for Super-Healthy Banana Bread. Major.
It's like the best thing since John Travolta in 'Hairspray'.
But it was only a matter of time until banana bread would find its way into my breakfast porridge...
Banana Bread Porridge
1/2 cup porridge oats
1/2 cup buttermilk
1/2 cup water
1/2 mashed banana
1 tbsp honey (or brown sugar)
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 cup walnuts
1/2 sliced banana
Cook the oats with buttermilk and water until soft, for about 3 minutes. Stir in the mashed banana, cinnamon and nutmeg.
Serve with walnuts and banana on top.
Aaaand, have a great start into what's going to be a fabulous day! :)
The full title of this post should read "Chia Seed, Yoghurt and Honey Parfait with Homemade Granola and Thyme roasted Peach".
And you basically got the whole recipe there.
I have stumbled across so many chia seed posts lately, it seems to be the foodies' new favourite superfood. And actually, after reading up on the health benefits of chia seeds, I have to say I am pretty amazed.
If you are interested, this website tells you all about the magic powers of chia.
Of course, I jumped the bandwagon, and the other day when I got Quinoa and Polenta from the health store (a pretty impulsive act, I have never cooked with either of them before, so if you have any recipes... ;) ) I just had to get a little bag of chia seeds.
So far I have sprinkled chia on my morning porridge, I mixed it into granola and put it into smoothies. But hey, those precious little seeds should really deserve the main role in a dish too.
Aaaaand, we're off...
Chia and Peach Paifait (serves 1)
1/2 yoghurt (I used plain low-fat)
1-2 tbsp chia seeds
1 tsp honey (or more if desired)
Granola (I used the one I made HERE)
1 tsp olive oil
A few leaves of fresh thyme
Combine the yoghurt and chia seeds. Let them chill in the fridge at least 30minutes, ideally overnight. The seeds will develop a gel and turn the yoghurt into a pudding-like texture.
Cut the peach into half, remove the stone, drizzle with olive oil, sprinkle with thyme. Roast in the oven at 200C for 12-15minutes.
Stir the honey into the yoghurt. To assemble, layer a glass alternately with the chia yoghurt, the granola, and the peach slices.
If you like thyme and honey, brilliant.
If you think the combination of thyme and honey is weird,......well you're weird.
Okay you're not.....but you should still totally give this recipe a go.
The combination of the sweetness of the peach, highlighted by the honey, with the depth of flavour found in thyme, is just heavenly!
And then you have the smooth creaminess of the yoghurt paired with the crunchiness of the granola that just makes the whole dish.
Seriously, this parfait is pure bliss.
Also, it is super healthy and makes a great breakfast. I had some today and it totally made my morning AND gave my enough energy for a mega workout! :)
Because the internet needs yet another granola recipe....
I know, I know, you're right. Granola is so dead-simple to make, why even bother to share a recipe? Seeing recipes for granola on food blogs makes me feel like I am too retarded to use a spoon.
I am not teaching you how to use a spoon.
My aspiration here is merely to inspire you and give you ideas what yummy combinations of granola are possible.
I know you are fully capable of making it without guidance! Because you rock!
The granola I made today comes in two varieties.
I did a batch for the boyfriend, a sweet attempt to replicate the beloved 'Crunchy Nut Feast Cereal' from Kelloggs, and one energising combination of granola for myself.
The base for both were some oats and chia seeds (because they have like superpowers or something...)
His granola consists of cornflakes, chopped hazelnuts, chopped almonds, and honey. Chocolate chips were added at the end.
Her granola featured slivered almonds, dried cranberries, dried dates, mixed seeds, and maple syrup.
I stirred all the ingredients together, trying to cover everything in honey/maple syrup until the mixture is really sticky. Then I baked the granola at approximately 180C for about 15 minutes, or until it starts to turn brown.
I learnt the hard way that granola straight out of the oven is incredibly hot and may burn your tongue to punish your impatience. Be smarter than me!
A proper taste test has been conducted after some cooling time and both subjects have been approved.