All posts filed under: Breakfast and Brunches

Beetroot + Potato Rosti

This recipe might only be suitable if you’re almost exactly the same kind of cook as me. I cook mostly for myself, have no qualms about how long something might take but frequently find myself cutting corners just to see if I can get away with it. The corner I cut here might upset people who cook properly. I can’t be bothered to drain the potatoes. I simply do not have the energy or kitchen towel backstock to rinse and moisture-squeeze and dry adequately. The moisture-squeezing is, I understand, essential for optimum crispiness. However, I’ll take a sort-of-crispy rosti over all that effort so early in the morning any day. Here, all you need to do is mix together grated root veg and fry it very, very slowly. Making it low maintenance provided you don’t mind hanging around near the kitchen for an hour. I work in the same room as I cook, so to me this is the perfect working from home breakfast. Some of you may not, therefore it might be less than …

Vegan Christmas Cake Porridge

You guys have been digging the vegan carrot cake porridge recipe I posted last month, it’s been so so cool to see pictures of people eating it at home. Turning a cake into porridge is actually really fun, so I figured I might as well do it all over again. I toyed with having a go at coffee and walnut (just because this was always my Mum’s favourite) but we’ve gone full steam ahead on festivities now, so coffee and walnut can wait until the new year. Sorry Mum. If you’re interested in how I go about turning a cake recipe into a porridge recipe, you’re in luck, cause I’m about to fill you in. It’s really very straight forward: I look at a few recipes for said cake, work out what the most common and most essential ingredients are in each, and bung them in with some oats and milk. Pretty easy, right? Obviously, I leave out the flour. I don’t put in butter, sugar or eggs either. What we’re looking for are the …

Vegan Carrot Cake Porridge

Vegan Carrot Cake Porridge

OK so I’m finally really, really, for realsies embracing autumn now. I’ve put fairylights next to the fridge. There are little ornamental pumpkins sat by the window behind the stove. We watched both The Deathly Hallows Pt 1 and The Deathly Hallows Pt 2 on the trot last night. The next logical step? Cake for breakfast. Yes, if we’re going to be inside and damp and miserable, we might as well just constantly treat ourselves. That’s the way this season goes. Never ending self indulgence to make up for how sodding dark it is. In my defence, this porridge isn’t even really that cakey. I’ve not added sugar – apart from the sultanas and mixed peel – and I’m sure it’s probably a relatively sensible first meal, what with the chopped nuts and the oats that’ll slowly release energy throughout the day. I mean I won’t look into its nutritional value too keenly for fear of disappointment, but there are certainly less healthy starts to the day than this. This recipe is coming at you …