Pumpkin Sardine Patties / Cook Perfect Porridge / One-Pot Meal Miso Soup

Blog Post & Recipe: Pumpkin Sardine Patties

I decided that these patties, rich in Omega-3, shall soon be as usual as the ones I made with dried shrimps.

Blog Post & Recipe: How to cook perfect porridge

The important thing is that porridge should be creamy in texture (lots of stirring required), but with enough chewy bite to keep it interesting.

Blog Post & Recipe: Hearty One-Pot Meal Miso Soup

This soup is very versatile and makes a lot, so plan on leftovers (you may need to add extra broth the next day as the noodles suck up all the liquid overnight). You can use whatever vegetables

Chai Porridge / Pan-Fried Buttered Cauliflower with a Poached Egg / Maque Choux

Recipe: Chai Oatmeal

Pour milk into a saucepan. Whisk in salt and spices. Add vanilla bean and honey. Stir to blend.

Blog Post & Recipe: Pan-Fried Buttered Cauliflower with a Poached Egg

Chop the cauliflower into pieces, some quite small and others about thumb size. The difference in size will allow some bits to become crispy and the others to be soft and buttery.

Blog Post & Recipe: maque choux aka summer veggie delight

It requires a bit of chopping, but luckily it cooks up at a nice pace. Basically while you’re cooking one thing, you’re chopping the next thing that will be tossed in the pan. The whole thing takes about a half hour or so.

Multiple Porridges / Brown Butter Apple Skillet / Goat Meat with Okra

Blog Posts & Recipes: oatmeal project

eating oatmeal everyday for 28 days [hopefully we won't get bored]

Blog Post & Recipe: Banjo / pottery / knot / apple

There's something naughty about an apple pie without a crust. It feels like cheating.

Brown Butter Apple Skillet

Blog Post & Recipe: Korma Curry Recipe: Goat Meat with Okra

To certain people, goat meat can have a strong taste, but I find that the meat at my local Indian market tastes wonderful and is very tender. Okra has a bad reputation as well due to its texture once boiled. I personally love this dish and could eat it by the pound, dipping rotis (Indian flat bread) in the spicy gravy sauce.

Ma Po Tofu with Mushrooms & Clams / Sweet Potato Cinnamon Rolls / Homemade Oat Milk

Blog Post & Recipe: Meatless Ma Po Tofu (actually not meatless. It has clams).

But, yesterday, not wanting to waste the silken tofu that was nearing expiration but without having thawed any meat to go with it, I decided to take the plunge — ma po tofu with mushrooms and clams and with no meat at all.

Blog Post & Recipe: Sweet Potato Cinnamon Rolls

Pour 1/2 cup warm water into large bowl of stand mixer fitted with paddle attachment; stir in yeast and sugar. Let stand until foamy, about 10 minutes. Add sweet potato mixture into the yeast mixture; mix on low speed until well blended, 2 minutes.

Blog Post & Recipe: Homemade Oat Milk

You can start from rolled oats, from oat flour, or from oat groats, i.e. the dehulled grain of the plant. I like to use the latter (available from natural food stores) as they are the least processed of the three, and give the best results flavor- and texture-wise.

Roasted Pears with Goat Cheese & Pine Nuts / Raw Overnight Oats / Store Porridge in Jars /

Blog Post & Recipe: Roasted pears with goat cheese & pine nuts

I loved this dish, because I love pears and I am fond of goat cheese!

Blog Post & Recipe: (Raw!) Overnight Oats

Raw oats are equally fabulous as the cooked kind. They’re a different creature to be sure, but if you like your oatmeal on the chewy side you are in gold territory here.

Blog Post & Recipe: Oatmeal in Jars: Make a Week of Breakfast in 5 Minutes

With a little forethought and a few Mason jars, you can make enough steel-cut oats for a whole week in just 5 minutes. The result? Monday through Friday, you have a jar of wholesome oatmeal all ready to go. Pop it in the microwave at work and breakfast is served!

Concept: jar porridge.

Making Gyoza Skins / Vegetarian Nihari / 18 Vegetarian Breakfast Recipes

Blog Post & Recipe: Making Gyoza Skins [via]

One of my favourite things to make that I can freeze and eat it with soup, rice and noodles - would be gyoza or potstickers also plainly known as 'dumplings'.

Blog Post & Recipe: Vegetarian Nihari (Spicy Tofu Recipe) [via]

One of my most favorite Indian dishes is nihari. It's a goat (or any other meat) stew dish. It's spicy, flavorful and the meat is extremely tender. I love dipping naans (flat Indian bread) in the sauce. But I always end up feeling so bad when I see my husband Lulu, who is a vegetarian, staring at me. So this time, I also made a tofu version using the same gravy sauce.

Blog Post & Recipes: Breakfast Club #11 Vegetarian Savoury - the round up

The event is here to remind us that breakfast should be about more than toast and tea or cereal and coffee.

Savoury breakfast wraps ... Cheese and chive pancakes ... Cheesy Courgette Breakfast Scones ... Baby Egg Pies ... Bread Rolls ... Savoury Oatmeal with Soy Sauce and Nutritional Yeast ... Moong Dhal Dosa ... Tofu Scramble ... Pea and Sun-Dried Tomato Porridge ... Breakfast with Oats ... Goats Cheese and Rosemary Muffins ... Savory Muffins with Herbs, Oven-Dried Tomatoes and Green Onions ... Black Buckwheat Waffles with Mushroom Gravy ... Breakfast "Sausage" Patties ... Chive Scrambled Eggs with Goats Cheese ... Dippy Eggs and Asparagus Soldiers ... Thalipeeth - Multigrain Indian flatbread/ Crepe ... Spinach and Brie Sourdough

Pickled Beetroot & Blue Cheese Quiche / Broccoli & Edamame Bean Soup with Crispy Parmesan Lace / Oat Scones

Blog Post & Recipe: Pickled beets and blue cheese quiche

The otherwise sweet beets have quite a piquant flavour when pickled, and that works well with the saltiness of the blue cheese.

Blog Post & Recipe: Go green with a touch of lace - Broccoli and Edamame Bean Soup With Crispy Parmesan Lace

In a non-stick pan, spread out a layer of 2-3 tblsp grated parmesan and heat it up very gently; when the cheese is light brown, carefully remove the 'lace' and wrinkle it a little before it cools down.

Blog Post & Recipe: equum agit

Variants can be made with fruit (blueberries, cranberries, raisins ... ) and the usual spices can be added (cinnamon, say) and the sugar content varied. They are easy to make, filling, and go well with the horrible climate you find in Canada.

Scottish Oat Scones

Oatmeal Popovers / Beef Rendang / Napa Cabbage Soba with Spicy Peanut Sauce

Blog Post & Recipe: Oatmeal Popovers

Sure enough, the oatmeal in these popovers prevented them from rising quite so impressively, and most of them only had small pockets. They were, however, light and homey, and we ate them up with cups of tea

Blog Post & Recipe: Beef Rendang

It's rich, spicy, flavourful, and very Southeast Asian ... the essential ingredients besides the meat are the spices (onion, curry leaves, curry powder, turmeric, and chili pepper) and the coconut milk. All the other ingredients are fair game to the diversity of adaptations.

Blog Post & Recipe: Recipe for vegan Napa cabbage soba with spicy peanut sauce

Put this spicy peanut sauce on anything -- a piece of shoe leather, marshmallows, or even the cauliflower I dislike so much -- and I will eat it. Put it on something I do like, and I will lick my plate clean. Peanuts and Japanese buckwheat noodles (soba) have a natural affinity, but this dish will be just as good with spaghetti, or whole wheat penne, or just about any type of noodle or pasta. One tip: don't stir-fry the vegetables for more than a minute.

Basic Granola / Baked Farro Pasta / Broiled Mussels

Blog Post & Recipe: Basic Granola Formula

... when it comes to oven-baked granola, I find that what one needs isn't really a recipe, but rather a formula.

Blog Post & Recipe: Baked Farro Pasta Recipe

It's a cold weather crowd-pleaser made of alternating layers of broken farro pasta, sliced potatoes, two cheeses, and mustardy shredded cabbage. The sort of thing you can prep a day or two ahead of time, then bake when convenient.

Blog Post & Recipe: broiled mussels

And so when they suggested that I steam mussels open in wine, slather them with butter compounded with parsley, garlic, smoked paprika and salt and broil them until the butter is bubbly and serve at a party, I immediately wanted to do just that.

Poach Pears / All About Oats / Kohlrabi

Blog Post: How to Poach Pears

Be sure to start with firm, ripe pears.

Article & Recipe: All about oats

Steel-cut oats ... Large-flake rolled oats ... Quick-cooking rolled oats ... Instant oatmeal

Oat-rich cake. (This is an oat-rich, chocolatey cake that's moist and delicious.)

Blog Post: With fall kohlrabi, bigger doesn't mean bitter

If you haven't tried kohlrabi yet, you should ... [What to] Look for ... When [to buy it] ... To store ... Basic preparation: Sever the stems and leaves and use a peeler to shave off any leathery skin where the stems meet the bulb ...

Porridge. Creamed Spinach. Asparagus.

Video: How to Cook and Top Oatmeal with Jeremy Oldfield

Jeremy Oldfield ... [puts things in porridge:] tahini and miso paste, or coconut milk and caramelized bananas.

Blog Post & Recipe: Creamed Spinach to Die For

This creamed begins with a simple white sauce, which begins with a roux, which is a cooked mixture of butter and flour, which is the basis of a cream sauce ...

This is the creamed spinach you’ll find in steakhouses. It’s just so darn good I can’t see straight.

Article & Video: How to cook asparagus

Whichever way you choose to cook asparagus - boiled, griddled (a combination of the two), steamed or oven roasted – don’t overdo it. Cook for just a few minutes, or 12-25 minutes if oven roasting at 180C/gas6.

The best spears are those that have only been a couple of hours out of the ground. They have an unbeatable, intense grassy flavour. look for vibrant green stems with a slight lustre. The tips should be intact and the stems smooth. Wrinkled and bendy stems are a sign of ageing.

When you break and trim asparagus, don't throw away the trimmings and ends - they make a great stock for soups and risottos.

In the sidebar to the left there are links to:

Five ways with... asparagus

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* Self-saucing asparagus

* Grilled asparagus and hollandaise

* Asparagus with lemon butter and anchovies

* Asparagus and pea shoot risotto with mint

* Warm asparagus, scallop and green bean salad

Related Links

* Asparagus and pine nut scones with goat’s cheese filling

* Asparagus, Pata Negra ham and white bean salad with confit egg yolk

* 12 recipes for St George's Day

Porridge

Article: Simon Humphries on the perfect porridge.
Includes a recipe for Al Beaton's Eve's porridge.

Each porridge is a unique interpretation of the basic ingredients of oatmeal, salt and water (though some prefer to cook with milk). My own preferred combination is three parts water to one part oatmeal. Soaking your porridge overnight is an absolute must to ensure the perfect consistency; and vigorous stirring, with a spurtle, if you own one, is essential to obliterate any offending lumpiness.

Crackers

Article/Recipe: A cracking idea.

Includes recipes for River cottage spelt digestive biscuits; seedy crackers; and Bill's Rona oatcakes.

You may believe yourself an addict of big-brand crackers and plastic-wrapped oatcakes - and I'm not saying there's anything wrong with them - but try baking your own and I guarantee you'll convert yourself, setting new benchmarks in crisp, crumbly, oven-warm yumminess that no shop-bought contender can ever quite meet.

French Women Don't Get Fat

Recipe: Mireille Guiliano: Recipes.

The recipes below appear in French Women Don't Get Fat and are referenced in French Women for All Seasons ... Blueberry Baby Smoothie ... Snapper with Almonds ... Cold Beet and Yogurt Summer Soup ... Salmon à l’unilatéral ... Grandma Louise’s Oatmeal with Grated Apple ... Basic Vegetable Soup ... Pork Chops with Apples ... Flourless Chocolate Cake.

Key Lime Pie. Oatcakes. Can Flour Explode?

Recipe: Key Lime Pie.

Recipe: Joe's Key Lime Pie.

Recipe: Staffordshire Oatcakes.

Makes 10-12

900ml (1½ pints) Warm Milk and Water, mixed
225g (8oz) Fine Oatmeal

Article: Can Flour Explode?

Flour and many other carbohydrates become explosive when they are hanging in the air as dust. It only takes 1 or 2 grams of dust per cubic foot of air (50 or so grams per cubic meter) for the mixture to be ignitable.