This recipe is a little bit more complicated than the ones I usually post, but believe me, it’s worth every second. And it’s not difficult, it just involves a smidge more stirring than I usually propose.
I was trying to decide what to have for lunch and I kept drawing a black. I’d looked through my fridge and cupboards for inspiration and came up short. I was getting to the point where I was ready to wearily resign myself to a fairly insipid meal of grilled chicken and steamed vegetables when I realised that I had been approaching the situation completely incorrectly and it would behove me to change my mindset.
Instead of thinking “What do I want to eat?” I thought, “Where would I like to taste?”. Just that simple change in my thought process stoked a fire in me.
I’ve recently really got into breakfast.
Previously, it was just a means to an end. I understand that it’s “The Most Important Meal of the Day” but I never really took a shine to it. That is, unless it’s salmon, eggs and avocado because that is just fantastic.
For some reason, I tended to have porridge with water. I know that sounds weird, but hear me out. When you use hot water, the oats turn into quite a creamy dish on their own. So I didn’t really see the need to add milk, it seemed redundant.
However, once I started actually putting effort into my breakfast, I definitely see what a splash of milk brings to the table. It really does help the bowl out. So I’ve been experimenting with different toppings and flavours most days to see just how far I can stretch this new found fancy.
The theory behind my Carrot Cake oats was simple. If it makes a good cake, why wouldn’t it make good porridge?
So far, this line of reasoning has paid dividends and I have been enjoying some fantastic breakfast oats. I’ll keep posting that as I make them up.
So, to begin…
Flax seeds (Lidl does a great pack of them here)
Ground Cloves (a tiny, tiny amount of cloves)
Enough Milk To Cover the lot
- Put everything except the milk into your container, bowl or whatever
- Mix it all up
- Pour over the milk
- Leave in the fridge overnight
- Enjoy a healthy version of cake for breakfast
I have been struggling to write an entertaining post about this soup recipe.
This is because there was minimal effort put into its creation and the execution was 10% chopping and 90% sitting down.
I know that soup is an easy dish, generally, but this was ridiculous. If you have the ingredients in, you can be having delicious homemade soup in a matter of an hour or so.
This is the second part of my series of “Pizza Soup” recipes. The final part will be later, as my first attempt wasn’t quite as successful as I planned. I’m pretty certain there was a key step that I may have missed out.
The first part of the recipe makes a really great sauce for pizza, meatballs or any pasta dish. The second half turns it into a soup. How you use it is your choice, It’s not really my concern.
So, here goes. Short and sweet.