Friday, August 20, 2010

Brown rice porridge with passionfruit, olive oil and agave

I recently found that I need to be on a gluten free diet, so breakfasts have changed and this creation is not only nourishing it is really delicious and will keep you going through to lunch time.

You can be creative as you like and put dates and figs in this porridge, just soak them in water the evening before to soften them.

1 cup cooked brown rice (cook up 3 cups in advance and store in a glass pyrex container so you have it ready to go)
2 tablespoons raw walnuts, chopped
1 tablespoon agave
1/2 cup bonsoy milk (or whatever milk suits you)
1 passionfruit seeds
1 tablespoon extra virgin olive oil

Put all the above ingredients into a small saucepan and stir through until warm and serve

Tuesday, August 17, 2010

Sydney Cooking School

Last night I went along to the opening of the new Sydney Cooking School it is a beautiful kitchen with fisher and paykel appliances and the owners Camilla and Brett are two very experienced and passionate chef's. The canapes were delicious especially the paella which was cooked by one of Brett's chef's from Spain.
Exciting news for foodies in Sydney!