Coconut porridge with berries and maple syrup...

Porridge… you either like it or you don't!

My dad is the ultimate porridge chef in my eyes, from 6am buttery-nutmeg bowls when I was 5 to honey-licious brain food as I ran out the door to work, he's the master! After so many years of watching and testing I think I've found my favourite concoction to date...

Coconut porridge with berries and maple syrup.

If you're usually a porridge protester, I guarantee this will change your mind.

Serves 2

Before you go to bed at night, place 1 cup of oats, 1/4 cup of shredded coconut and 1 and 1/2 cups of water in a medium sized saucepan to soak overnight.

In the morning add 1/2 a cup of coconut milk (or cream) to the saucepan and bring to the boil. Once boiling continue to stir the  mixture until it thickens.

Spoon porridge into a serving bowl before topping with berries (frozen or fresh) and drizzling over some maple syrup. The creamy coconut mixed with the tartness of the berries and the sweetness of syrup is a match made in heaven!

Note: Create a smoother texture by using quick oats instead of regular oats. These are also good to use if you haven't had the chance to soak your ingredients overnight.

My dad <3

Pastry Pep-talk...

I'm sure we've all tried (and succeeded) to make a delicious pie. But have you considered making your own pastry?

The ingredients are probably already in your fridge and pantry and all it really takes is a little preparation...

Traditional short crust is still a little difficult for me to handle so I tend to stick with this fool proof recipe and add my own personal touch...

For a savoury crust with a twist, start by rubbing 250g of plain flour, a pinch of salt, 125g of cubed butter and a heaped teaspoon of curry powder with your hands until it resembles bread crumbs. Whisk 1 tablespoon of chilled water with an egg and add it to the flour mixture, folding with a wooden spoon until it starts to clump up. Now use your hands to roll it into a smooth ball before wrapping it in cling wrap and putting it into the fridge for 2 hours.

Once the pastry has chilled, flour a clean and dry work space ready to roll out the dough. You have to work quite quickly because if the dough gets too warm its much harder to handle. For every few rolls of the rolling pin, flip and turn the dough to ensure it spreads in an even fashion and is not sticking to your work surface.

When the pastry is 5mm or less its ready to bake!

I like to use this recipe to top a pot pie, try it with a chicken, leek and mushroom recipe! Just don't forget to pierce the top to ensure the steam from the filling escapes and doesn't steam your pastry.

You can brush some melted butter on top for added colour and bake it in a nice hot oven for 20-25 minutes, until it is golden brown!

ps: wearing black was not the greatest idea...

Wonderful Whistler...

I recently made the move to the magical town of Whistler in BC, Canada, with my  snow-crazed fiancé, living in a quaint little apartment at the bottom of Blackcomb mountain. While this is exciting to say the least, I'm most excited to continue the challenge of creative blogging with minimal appliances and a whole lot of improvisation!