I picked the first broad beans of the season this morning, and I cannot remember why I ever thought broad beans boring. There was a time though, when I grew them just because they were so healthy and treated them as a filler.
I actually like my oats better savory than sweet, and in a pressure cooker, steel cut oats will cook quickly enough to be a good option.
A warm bowl of custard is the ultimate in comfort food, and with eggs, low fat milk, a small amount of sugar and anti-oxidant dark chocolate, it’s a healthy high protein low GI breakfast.
I’m loving my gem iron. I found it in an op shop, and it’s the perfect implement for breakfast baking because gems are so very fast.
Soufflés have an undeserved reputation. I think they’re much easier and more forgiving than their rap. This one is basically just a white cheese sauce folded through beaten egg whites and baked.
I do draw the line at Cointreau for breakfast, and I like breakfast pancakes to be higher protein and lower fat and sugar than desserts. But with a bit of tweaking, Crepes Suzette work perfectly for a citrus season Breakfast Cereal Challenge recipe.
A bowl of hot custard on a cold winter morning (with banana if you can keep the bush turkeys from getting all of them) and the world is a warm and nurturing place!