Archives for posts with tag: fruit

The first time my beloved made me Lucian style cornmeal porridge was a night when I had a migraine coming on and felt too nauseous to eat. She decided to cook up a quick bowl of porridge for herself.

As I walked past the kitchen I smelt the spices and looked over her shoulder as she stirred the pot full of glossy yellow cornmeal. To both of our surprise I asked to try some and found it delicious.

I ended up eating a big bowl which completely fixed my nauseousness and poor hungry Joyous had half the portion she had anticipated. (Not an unknown event around here!)

I’ve loved it ever since and we often have it for breakfast.

You can make it dairy and sugar free and it is gluten free already, so it’s a great detox option.

Lucian style cornmeal porridge with stewed rhubarb and apple…& ginger tea.

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Ingredients:

2 C liquid (we usually do half water and half milk, soy milk, almond milk or coconut milk)
Cinnamon bark (or 1/4 tsp ground cinnamon)
1-2 fresh bay leaves
Sultanas or raisins (optional)
1/2 C fine cornmeal (polenta)

Rhubarb and apple and a little water (or ginger tea) to stew it in.

Method:

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Half fill a cup with cornmeal and cover with milk. Leave to sit for a few minutes.

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Pour approx 1C water into a pot and add the raisins, bay leaves and cinnamon. Cover and simmer for approximately 5-10 mins (longer is better for the flavor).

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After 10 mins or after you can see some good colour in the water remove the cinnamon bark (and dry to reuse).

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Add the cornmeal, stirring or whisking all the time as you add it to avoid lumps forming.

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Bring it back up to boiling, then turn it down low to simmer for 5-7 minutes. Assess the consistency and add more milk to thin it if it needs. I prefer it more porridgy and thick, Joyous likes it thin enough to drink like a thick soup.

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Stir in a pinch of salt and a teaspoon of butter (or butter substitute).

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Serve with the stewed fruit and or brown sugar/coconut sugar/cream etc.

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Babies and small children love this too.

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For a real Lucian style breakfast serve it with ginger tea.

Make simple ginger tea by bashing a chunk of ginger root, bringing to the boil then simmering till the liquid changes colour. Stir in raw sugar (or don’t) and enjoy. (In this picture some of the ginger root was already used so we just added more, you’d usually use just one chunk.)

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NB: If you live in NZ then try Fruit World for the cheapest cornmeal around. Way better than buying it as ‘polenta’ from the supermarket or a gourmet food store.

Op-shopped vintage kitchenalia:

Pic 1- silver floral teaspoon & 1950’s era pastel striped linen tea towel. Both purchased from the Matakana church op shop in 2013.

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Here in Aotearoa (New Zealand), it’s feijoa season. These little guava-ish delights are a staple autumnal crop and most kiwi backyard has a tree or two. They give abundant crops year after year and you can easily gather a supermarket bag full every day if you have a decent sized tree. I’ve heard that in the US, (California?), they are called Pineapple Guava’s. Anyone there know of them?

Here at our little organic rural utopia we have approximately 10-12 trees. So every year we have to scramble to come up with new ways to use them.

Last year Joyous & I made the following:
Feijoa Loaf
Feijoa & Date Ginger Loaf
Feijoa & Ginger Ice Cream
Feijoa & Date & Chilli Chutney
Indian Spice Feijoa Chutney
Preserved Feijoas & Apples
Feijoa Syrup
Dehydrated Feijoas

The following recipe is from a great local foodie site and I’ve just slightly adapted it to our tastes. The only time consuming thing is that you have to cool down the syrup after boiling before you add the egg. So you need to prepare it well before you want to cook it. I just realized today that if you are in a hurry, a good way to get round that would be to use something like Organ ‘No-Egg’ substitute. Or, you could try adding an egg sized amount of mashed banana instead of the egg. I just made the syrup yesterday then put it aside and finished it today.

Another option, if you can’t find feijoas is to use pears or kiwifruit instead.

Autumnal Feijoa Ginger Loaf

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Ingredients:

1 C Feijoa (peeled & diced)
1/3 C Sultanas
1/2 C Dates
50g Butter
150g Brown Sugar
250ml Boiling Water
1 inch knob of Fresh Ginger

2 C Flour (make the cups heaped as you want 270g)
1 Tbsp Ground Ginger
1 tsp Baking Powder
1 tsp Baking Soda

1 Egg
1 tsp Vanilla Extract

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Method:

Peel and dice the feijoa (I left them in quite big chunks but dice them more finely if you prefer). Put them in a small pot with the chopped up dates, sultanas, butter and brown sugar. Zest in (or finely grate) a good amount of fresh ginger. Gently bring it to the boil then simmer on low for 5 mins.

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Then allow it cool right down.

Sift the flour, ground ginger, baking powder and soda together into a large mixing bowl. Stir well to mix in the soda & powder.

Add more zested ginger to the wet mixture if you want it to be quite spicy. Beat the egg and vanilla in a cup and add them to wet mixture as well, stir, then pour it into the dry ingredients.

Mix well to combine but do not over do it as you want it to be nice and light.

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Pour it into a loaf tin lined with baking paper, crumpling it up first makes it easier to get it sitting right in the tin (thanks for the hint ScarletRosita!).

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Bake for approximately 45 minutes at 180 celcius (350 Fahrenheit). If you have an unreliable oven like me and it cooks on the top first before the centre is done, cover it with foil after 15 mins. But leave the oven closed for the first 15 mins or it may not raise properly.

Test it with a skewer to see when it’s ready. Leave in the tin for at least 10mins to cool, covered with a clean tea towel.

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Serve just as it is, or hot with feijoa ice cream, or spread with some butter if you wish, although it’s very moist so you won’t need it.

Goes perfectly with a chaise lounge, your lover, a cup of Earl Grey tea, some autumn sunshine and a good book.