I've posted a few oaty recipes before (Persimmon Porridge, Fenugreek Porridge, Sweet Potato Porridge, Recipes: Cook time: 15 mminutes -- Portions: 2 -- Difficulty: Easy Roast Chestnut Oats: Ingredients: Swaps and substitutions: Both of these recipes would work with other forms of hot cereal. Instead of the mix spice in the first recipe, swap in pumpkin spice, or some cinnamon and cloves, or Instead of the maple sugar in the first recipe, use light brown sugar.

We opted for polenta ( for a recipe, see here). We all really enjoyed this.

Nosrat, there is a double page of 10 vegetable soup recommendations with topping suggestions, but no recipes When linking the Broccoli and Cheese Scone recipe to the post about making mascarpone to pair with sweet After realising this, I scrolled back through older posts and for a fair number of the recipes I could effortlessly conjure up which part of which book I was listening to while making that recipe.

Appologies for the break since the last recipe. Recipe Cook Time: approx 2 hours -- Portions: 4 -- Cooking difficulty: Medium Ingredients: 3 c potatoes Swaps and substitutions: Instead of apple sauce, an interesting variant of this recipe could use pumpkin This recipe was great vegetarian but would also work very well with little bits of bacon or sausage stirred

One of the rare days we didn't have soup for lunch, it was sunny and warm in the sunshine, but there was a nip in the shade with autumn coming on. This was quick and easy to whip up when I got back from running errands, and made for a great light lunch, with enough flavour and texture but no weight. A big hit with Hubby and Little Bit! Ingredients: 1 1/4 c flour (I used about 3/4 - 1 c of white flour and the rest was home ground barley flour. It is less finely milled, but the texture was great) 1 tsp Rosemary 2 eggs 2 c milk oil for cooking For the filling: Roast pumpkin wedges Mushrooms, sautéed in butter Grated cheese Bacon bits Fresh cheese or cream cheese of some kind (I used my homemade Fromage Blanc) 1) Place flour and rosemary in a bowl and add eggs then milk gradually, beating well after each addition, forming a thin batter. 2) Heat a crêpe skillet and oil it using a cloth or paper towel. Pour about 1/2 ladle of crêpe batter in and tilt to spread it evenly over the bottom of the pan. Cook over medium-low heat until the surface becomes matte, then flip using a spatula and cook for a couple more minutes on the other side. 3) Place on a warmed plate with about 1-2 tbsp fromage blanc or other cream cheese down the centre of the crêpe and other ingredients sprinkled over it. Roll and serve. I really enjoyed this flavour combination. We happened to have left-over roast pumpkin as well as the other bits and pieces so it worked out very nicely. The bacon could be left out for any vegetarians joining in this deliciousness, too. On some of the crêpes, we also added a little of our Carrot Ketchup for a little added flavour. I also, for the sake of science, tried a sweet version, with fromage blanc, pumpkin and date syrup (although honey or molasses would work too), and it was scrumptious. We had this for lunch, but it could easily work for breakfast or dinner too!

As mentioned in Day 30 of The Challenge I used to not be a fan of tapioca pudding. I didn't like the texture, and I had been served it cold which just accentuated the texture that I didn't like. And then my grandmother got sick and struggled with solids and had minimal appetite, so we made a lot of puddings, and I came around to it. Making it again for the first time since she died was bittersweet, but certainly a tasty dessert. And because we always make healthy decisions, we added a chocolate sauce... Happy eating! Ingredients: 1/2 c tapioca 1 1/2 c milk 1 c coconut milk 1/2 c raisins 1 tsp vanilla 1/2 c sugar 1 tbsp butter 2 tbsp cocoa powder 1/4 c coconut milk cinnamon for sprinkling 1) Heat the milk, coconut milk and tapioca in a saucepan over a low heat, stirring constantly. Add vanilla, raisins and sugar and keep stirring until it thickens. If it glops at you, turn the heat down and stir. 2) Melt the butter in a small saucepan and slowly stir in the cocoa powder (personally I like dark cocoa powder, or baker's chocolate with a little sugar, but tweak it to how sweet you want it.) Once it has formed an even mass, add the coconut milk, and blend until smooth. 3) Portion out the tapioca and drizzle over the chocolate sauce, Sprinkle with cinnamon or cocoa spice and serve. Alternately, if you prefer, chill the tapioca and serve cold, with either hot or cold chocolate sauce. So many options! It took me a while to come back to this after my grandmother died, but now that I have, it might make it into more regular rotation again... I'm also wondering about a savoury version. Something to think about. I hope you enjoy and make your own memories with this!

Risotto is one of my go-to recipes. Recipe Cook time: approx 50 minutes -- Servings: 6-8 ( depending on size) -- Cooking level: Easy Ingredients

This is my fourth rösti recipe on this blog (Courgette and Apple Rösti with Chanterelles, Non-Traditional Recipe Cook time: approx. 50 minutes -- Portions: 6 -- Difficulty: Easy Ingredients: 2 sweet potatoes

This being the case, I spent a couple of days musing and came up with a white lasagne recipe that I hoped

As mentioned in Day 3 & 4 of The Challenge I love curry. It is one of my favourite foods. Some have heat, others don't. Some curries are vegetarian while others are unashamedly carnivorous. The colours, the smells and the flavours are all enticing. A year in Nepal gave me a good spice tolerance and an appreciation of the different flavours. I love that curry comes in so many different forms, from different places across the globe with different spices and blends. I have a spice cupboard that is too big for my own good. Not everything in it is labelled, others have labels like "soup spice", a meaningless name given to a blend by a spice vendor somewhere. I cook mostly by taste and smell, and the imagined combinations of things matched mentally before they are added. Most of my curries are probably not recognisable as any specific thing to anyone native to anywhere that actually makes curry, and I would love to have all the know-how about using spices, and which to add when in order to layer flavours that I might, were I from one of the cultures, but instead I play and experiment. And usually, things turn out well. This was one of those. I wanted to test the properties of fenugreek seeds a bit more, we had a pumpkin that needed using, and I thought it might go well with the sweeter spices that I wanted to use. This curry does not pretend to be authentic anything, or from anywhere except my kitchen, but it's good. Ingredients: 2 tsp mustard seeds 2 tsp cumin seeds 2 tsp fenugreek seeds 2 tbsp peanut oil a handful of dried orange peel 1/4 - 1/2 pumpkin (small), cubed 1 red onion and 1 white, diced 1 head of garlic, sliced 1 large knob of ginger, peeled and diced 2 long red chillis, sliced 1 tbsp red curry paste 1 courgette 2 carrots 1 red pepper 1/4 - 1/2 white summer squash 1 tsp cinnamon 1 tsp urfa biber (Turkish pepper) 1/4 tsp cloves 2 tsp cumin 3 c water 2 tsp Aloha Spiced Cacao Juice of 1/4 lemon 1) Heat oil in a pot. Add seeds and orange peel. Cook until the spices are fragrant and the mustard seeds start to pop. I tried a fenugreek seed at this point and it was sweet and perfumed, only the slightest hint of bitterness. 2) Add onions, garlic and ginger to the spices and cook until translucent, then add the pumpkin. Turn the heat down and, adding 2 cups of water, simmer gently for about 20-30 minutes. 3) Add other ingredients except for lemon juice and simmer further until vegetables are tender. 4) Add lemon juice 5 minutes before dishing. Serve over rice and eat hot. This turned out beautifully. It was warming and had some heat to it but without blowing your head off. I thought the spices played off each other particularly nicely. The cocoa spice was a late addition to add a deeper note that was lacking, and then the lemon juice came in to brighten it up. I had intended to toast the seeds instead of frying them, but was distracted by Little Bit's dinner, and had intended to add red lentils (initially I had planned on dal for dinner before things evolved), but forgot those too until doing clean up at the end. Overall it was very satisfying and I would definitely make it again. It did have a bit of a dry tongue after effect though. I am wondering if that was the fenugreek. My husband's guess was the cumin, but that was minimally dosed. I've never had that effect before despite using a lot of cumin all the time. Something to investigate further.