The weather is starting to cool down here in Melbourne. I’m not a fan of the colder months, especially because my house has zero insulation and gets pretty chilly at night time. The end of Summer also means the end of stone fruit season! In the next few weeks all the amazing Summer produce I’ve been enjoying these past three months are slowly going to disappear.
I’m not quite ready to give up the sun just yet so I’ve been making the most of the little time we have left. I’ve been making this baked peach puree every weekend for my oats for about the last month and I’m still not sick of it. If I had a big enough freezer I’d stock up and make enough of it to last me through till next Summer. Unfortunately I don’t so I’ll just have to savour the taste while I can.
When I make I dish I like I tend to eat it everyday until I can’t stand the taste anymore and then I won’t eat it ever again. I haven’t had that with this breakfast yet and I honestly don’t think I ever will, and because in a couple weeks I won’t be able to buy peaches anymore it’ll only make me super excited to make it again next Summer!
The inspiration for this recipe comes from In The Making By Belen's roast apricot sauce. If you haven't checked her out yet I would definitely recommend you hop on over to her beautiful blog to have a look.
Serves 4, with extra puree.
Most of my dinner inventions are created out of the need to use up old lonely vegetables that have been forgotten and left for days unattended in the fridge. This dish was one of them. I recently had half a bunch of slowing wilting kale that needed some attention so I quickly threw it in a pan along with some garlic and mushrooms. Since then I’ve altered and perfected this meal and it’s now one of my favourite things to make and eat for dinner.
Braised Mushrooms, Caramelised Onion & Kale:
Chive Potato Mash:
As much as I like to pretend, I’m not very good at baking. I can follow a recipe, but when it comes to inventing my own cakes, cookies and muffins something usually goes wrong. I take kitchen disasters quite personally. So if something doesn’t work out straight away I most likely won’t try it again. I have heaps of scribbled recipes in the bottom of my drawer, some probably with a lot of potential, but because they broke my heart the first time they’ll never get a second chance.
Every now and then something will turn out the way I intended and these apple crumble muffins are one of the recipes that worked! I knew they’d be amazing the moment they started to fill my kitchen with the most delicious smell of warm apples and cinnamon. If you have no interest in eating them at least bake them for the aroma! And if you do decide to take a bite, I promise you’ll love them. They’re sweet and crumbly and will make you feel all fuzzy on the inside.
Makes 12 Muffins
I am not a messy person. I’m very much the complete opposite. My room is neat and tidy, my pantry shelf is clean and labeled and my stove top is always shiny. I experience mini anxiety attacks when the kitchen is a mess and can’t concentrate when things aren’t perfectly organised. Sometimes I find myself re-cleaning things that are already clean. I’m pretty much as ‘clean freak’ as it gets and my obsession with precision and perfection is probably unhealthy.
But I do LOVE messy food and will admit that I am a bit of a messy eater. I can’t go a meal without dropping something on my shirt or leaving a few crumbs behind. It’s not my fault though. I have a small mouth and it can’t fit as much as the average mouth. I tend to get a little ambitious and pile my fork up, only to realise when it reaches my mouth that it can’t chew so much. I’m learning to make do with what I’ve got.
Nachos are the ultimate messy food and these ones have all my favourite things. Avocado, sweet potato, cashews and corn chips! I’ve also had this with rice instead of the chips. It’s still yum and less messy, but not as fun.
Cashew Sour Cream:
Chia seeds! Spoon some into a bowl, mix them with a bit of liquid, go about your daily activities and come back to delicious soft pudding, kind of like tapioca except much easier and better!
I’ve always been a massive fan of sago and rice pudding type desserts. So it was no surprise when I finally tried chia seeds that I instantly fell in love.
I recently got Timothy into chia seed puddings and he thinks they taste like jelly. He loves jelly!
The saffron in this recipe is optional if you don’t have it. I brought some back from India and I was dying to try it.
1. In a small pot bring the coconut milk and saffron threads to a gentle boil. Take the pot off the heat and allow the liquid to steed for half an hour.
2. Spoon the chia seeds and cardamom into a glass or bowl. Strain the milk to remove the saffron threads and then pour it over the chia seeds. Mix in the vanilla extract and agave nectar.
3. Cover and place to bowl in the fridge and allow it to set for 3 to 4 hours or overnight. Give it a stir after an hour or so.
4. Remove the pudding from the fridge and garnish it with the dried mulberries, almonds, pistachios and sliced fig.