Oven Baked Porridge with Stone Fruit + Pecans

breakfast, food & drink, recipes

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Sweet and juicy peaches, plums and apricots are some of the many joys of summer. This porridge is sweet and creamy because the fruit literally melts into the oatmeal. Warm and comforting food is not just for the cold, dark, winter months, let’s spread that love around into the summer months as well!

This porridge looks and tastes like a dessert, but it’s so much more! The fruit is full of anti-oxidants. Pecans are high in omega-3 fatty acids to help your brain function and whole grain oats help maintain healthy blood pressure, fight heart disease, and keep your hunger at bay longer than many other breakfast options. I hope you enjoy this simple and delicious recipe as much as I do.

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INGREDIENTS

Serves two

100g porridge oats (300ml boiling water to cook)

2 plums

2 apricots

2 peaches

50g/2oz pecans

2 tbs ground cinnamon, 1 tsp nutmeg + clove

*optional sweetener: honey, agave, date syrup or brown sugar

METHOD

Pre-heat the oven to 200C/400F/gas mark 6 (fan setting)

Place the oats in a bowl with the boiling water and let sit for 10 minutes, until the oats are soft.

While the oats soak, pit and dice the fruit. In a bowl, sprinkle cinnamon, nutmeg and clove over fruit, stir to cover all pieces.

Once the oats are soft and the water is absorbed (drain any extra water) mix the oats with spiced fruit mix and optional sweetener. Stir everything together.

Transfer the mix into small baking pan or oven safe dish. Bake the oatmeal for 25 minutes, until the top is golden in color and any excess liquid has been absorbed. For the last 5 minutes of baking, scatter the pecans across the top.

Spoon into bowls and cover with your milk of choice. I used soy milk and it was mmm mmm good. Feel free to finish it off with any of your favorite toppings- raisins, nuts or seeds, shredded coconut, yogurt or more fruit!

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NOTES

*If you prefer a crispy-crunchy top, bake a wee longer. Mine was quite soft.

*Keep an eye on the pecans, they warm up fast and you don’t want them to burn.

*You can prepare it the night before and leave it in the fridge over night which means an easy morning breakfast.

peace + grace, enjoy your weekend!
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strawberry + mixed greens salad with toasted nuts

mains, recipes, salads, sides

The bright and beautiful strawberries used in this recipe were picked at Craigie’s Farm. This pick-your-own farm and cafe is one of Edinburgh’s treasures and it is easy to see why city folk like myself flock to the farm on weekends. We wandered up and down the greenhouses and fields filling our baskets with strawberries, raspberries and cherries. This proved to be highly addicting. My baskets were full but I just couldn’t stop looking for deep, red, ripe fruit. I would find one and say, “okay, this is the last one” but it would turn into another fifteen minutes of foraging. Needless to say, the entire experience made me rethink the times I have sat and plowed through a carton of raspberries in 1.5 minutes. This week when I looked at my berries, I thought more about the colors, the textures, the hands that picked them and the joy of finding them- but I still ate them rather quickly. 

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One of the best parts about summer? Salads! And tossing fruit into our salads! Hooray! I love salads because they are customizable and can be easily experimented with. Putting in the stuff you like and picking out the stuff you decide you are not crazy about is easy peasy. The idea of strawberries on salad is not a new concept. There are many wonderful strawberry salad recipes out there, two of my favorites that you can view here are from the wonderfully talented The Minimalist Baker and Oh She Glows.

This strawberry salad is fresh, satisfying and super… super easy to make.  I always prefer a little crunch in my salad, so tossing in some unsweetened coconut flakes and toasted nuts are delightful additions. They also provide important healthy fats and a protein boost, win-win.
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INGREDIENTS
DRESSING

3 tbs olive oil

1/3 cup balsamic vinegar

1-2 tsp date syrup (or sweetener of choice)

Mix all ingredients in small jar, set aside

SALAD

1-2 c (150-200g) quartered strawberries

200g arugula + watercress mix

200g spinach

3 tbs unsweetened shredded coconut

3 tbs raw hazelnut + almond (or nuts of choice)

METHOD

Preheat oven to 350 degrees F (175 C) and place nuts on lined baking sheet. Toast for 5-8 minutes then set aside

Add mixed greens, strawberries, coconut and toasted nuts in a large mixing bowl

Drizzle 2-3 tbsp of balsamic dressing and toss gently

Notes
*Serve additional dressing, nuts and coconut on the side
*Best when fresh. Share it for 2 entrees or 4 small salads
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Where To Eat: Tupiniquim Brazilian Crepes

food & drink, travel


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We crave Tupiniquim, always. If it were closer to our flat, we might act on our cravings Every. Single. Day. As a matter of fact, I am craving it right this moment. Hence, an entire blog post dedicated to it.

Tupiniquim is a gluten-free ‘Brazil-in-a-box’ and gloriously delicious. They offer a sweet and savoury range of crepes, fresh pressed juices and a Brazilian stew, Feijoada, that I have yet try, but people go crazy for it!

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The texture of their gluten-free crepes are perfect-  they are light, a bit crispy on the outside and warm with a little fluff on the inside. The savoury peri-peri is a crowd favourite- chicken, spinach, goat cheese, butternut squash, avocado with a homemade peri-peri curry sauce and without the chicken it makes a great vegetarian option. Or, if you are craving something sweet, try the banana, agave and pecan crepe dusted with cinnamon.

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It is one of the best foodie deals in town. Only £5 for an easily sharable (or not sharable…) meal. Here are some tips for the first timer:

1) Expect to wait at least 10 minutes (or even up to 25 minutes if it gets really busy during the lunch rush) for your order. It will be well worth the wait!

2) For spicy food lovers there is an option to make your crepe mild or super spicy – just mention it when you are ordering.

3) Everything here ranges from £4-6 and opening times are from 10am – 6pm, Monday – Saturday.

4) Dine al fresco in their seating area, or take a stroll through the Meadows Park if you can make your crepe last longer than 5 minutes.

This is the first post in a series that highlights some of our favourite places to eat, sip and visit in Edinburgh and abroad. I would love to hear some of your top stops. Happy eating, y’all!

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