Strawberry foccacia

Strawberry focaccia

A strawberry-topped focaccia makes the prefect breakfast bread, or a great morning tea with coffee (or tea). It’s like having ready-made bread with jam. It is a deliciously not-too-sweet but sweetish focaccia-style bread.

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The original banana bread

The original banana bread

We call this the original banana bread because it’s the one I’ve been making for years and years. It’s still popular everywhere we take it: parties, church teas, work morning teas, anywhere with lots of people. It’s at its softest and most crumbly while it’s still warm. It’s denser but still delicious the next day, and better suited to feeding a cast of thousands.

Rhubarb and apple crumble - too good to leave

Super healthy apple-rhubarb crumble

This crumble is our easy-to-make dessert of choice. The tartness of the rhubarb is offset by the sweetness of the apple, so you don’t need to add any extra sugar to the filling. The crumb is a mixture of oats, coconut, honey and olive oil, whizzed in the food processor for just a few seconds.

Six tasty breakfasts to try one day

Marked: Breakfast songs

Again, it’s Monday: the day for trying something new. A new recipe, a new idea, or even finding a new song; and it’s so easy to find these great new things through the WordPress community. So rather than bury them in my own list of likes and comments, or as a list of great writing…

Breakfast: Polenta with rhubarb and almonds

It’s polenta for breakfast

This is a great, not-too-sweet alternative for breakfast. If you’re not a morning person, this is an easy way to prepare polenta for breakfast. No boiling and stirring in a saucepan with the resulting mess and washing up. No, just a quick soak in boiling water (the polenta, not you), and a microwave zap of rhubarb and it’s done.

Ready for a party: a girl with dandelion buttons and a posy of rosemary

A flower-girl treat

Sweet pancakes with dandelion flower buttons and rosemary balls are an ideal treat for young children. They can have so much fun picking the flowers and pressing them into the mix, enforcing an icing-sugar snowstorm, then eating the lot. Yum.

Scrambled eggs, the way we did them in the olden days ('70s)

It’s just scrambled egg

Cheese souffle, lamb chops, scrambled egg on toast … all dishes served up in a 1970s Australian country-town home economics (cooking) class. Fast forward to this decade. The fare for high-school students in their cooking class in a different city was now pizza, pasta … and a new style of scrambled egg.

A platter of delicious wild saffron milkcap mushrooms, prepared especially for Saturday brunch

Brunchtime wild mushrooms

This is the brunch that converted our son to liking mushrooms, so it has a treasured place in our family history. This dish also happen to be a thoroughly delicious and filling brunch, but it would also do well as part of an antipasto platter. We’ve been known to nibble away at the cold leftovers, if there are any.

Quick rice pudding

Quick and easy rice pudding

We made this up one morning before school, in an attempt to find an easy hot breakfast that would ‘stick to the ribs’. Some left-over rice and a glut of eggs, et viola! We now have a family favourite for hungry kids before school, after school, any time.