Archives for posts with tag: rhubarb

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.

…And all things nice…It’s a girl!

Joyous and I are very happy with our new arrival – an English Mastiff, Shar Pei x puppy.

She’s called Fidél (meaning ‘loyal’ in French / Patois), and is a sweet wee girl.

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So in celebration of two weeks of having her I decided to bake something that included sugar and spice and all things nice. (Actually that’s totally an excuse, I just felt like making something yummy for the wife and I.)

A long while ago I wrote about the delicious apple pie my wife made. (I freely admit it’s been a long while since I wrote any thing on here!)

Here’s an adaption of that pie, adding rhubarb fresh from our soggy winter garden and leaving out the usual raisins.

The original recipe was from the delicious cookbook- Momma Cherri’s Soul in a Bowl by Charita Jones.

Spiced Apple & Rhubarb Pie

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(Supposedly serves 6-8, or 2 people every night for a week!)

Ingredients:

6 stalks of rhubarb
Approximately 4-6 (preferably) green apples (enough to be about 2/3 apples to 1/3 rhubarb)
115g butter
75g soft brown sugar
75g sugar (I used raw but original recipe called for caster)
1 Tbsp cornflour
2-3 cinnamon sticks or 1-2 tsps cinnamon
1/4 tsp freshly ground nutmeg
1 tsp good quality vanilla extract
2 sheets of sweet short pastry (sometimes Joyous makes pastry but we think store brought pastry is just fine)

Method:

Cut the rhubarb into evenly sized pieces.

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Core the apples, leave skins on. I usually slice into thick slices but as I was using the rhubarb this time I cut them into similar sized pieces. (I’d probably leave the rhubarb a bit larger next time it doesn’t cook down quite so much.)

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Put them into a pot and add all of the other ingredients (except the pastry duh).

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The three key ingredients are the cinnamon sticks, freshly grated nutmeg and the vanilla extract, best quality makes a big difference. We use Doria’s special stash of St Lucian cinnamon bark and nutmegs.

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Put the pot on a low heat and let the butter slowly melt, stir it together to ensure the cornflour mixes in well. I cook it down till the consistency looks right for a pie…but overcooked this batch, (distracted by Miss 8 Weeks), so the rhubarb turned to mush. Never mind, it’s delicious mush. But next time I’d cook it for a shorter time.

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Line the pie tin with baking paper then lay in the first sheet of pastry, cutting the edges to line right up the sides.

Pour in the wet mixture and use the other sheet to cover the top of the pie.

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(As my mixture was quite dangerously near the top of the pie I cut some extra paper and tucked it down between the tin and the existing paper to prevent it from overflowing during cooking. Or you could simply put it on a tray.)

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Place in an oven preheated to 190 degrees Celsius, (so says the original recipe, my oven has no temperature gauge so I just watch it closely). Bake for approximately 30-35 minutes or until the pastry is golden brown.

Serve with fresh pouring cream, vanilla ice cream or au naturale.

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Vintage kitchenalia notes:

Blue spotted ‘Grimwades of Stoke on Kent’ plate (1 of 2) purchased for $2 from a car boot sale in 2013.

Pie dish purchased from a garage sale (yard sale) circa 2010.

Pale green ‘Crown Lynn NZ’ desert bowl, one of a set of 12 pieces for $10 purchased at the Red Cross Glen Eden op shop in 2013. Silver desert fork (one of a boxed set of six) purchased at a Mt Albert church fair circa 2009.