In amongst the madness that is our household I have implemented a range of systems and processes which ensure the place runs smoothly. By far one of my favourites is the fact that I make my youngest breakfast in bed every weekday. How on earth is that a system I hear you ask. Let me explain.
Go back twelve months and you would see a teenager who sleeps so deeply that he doesn't even wake to the SONOS system blaring music into his contented little ears. Then add a mother who despises tardiness and so I would be up and down the stairs multiple times attempting to rouse my dreamy boy. To no avail. Enter the morning porridge routine.
I realised that this boy loves his sleep but also that he loves food even more. So I tried making him porridge (which takes all of five minutes on the stove top) and waving it under his nose. Voila - a teenager who wakes on the first try. So now instead of going up and down the stairs multiple times I take up a steaming bowl of oats and my job is done. No raised voices, no wasted effort. Perfect.
In the spirit of keeping the peace, I made two of these little puddings fruit free, again for my youngest. He will eat a couple of fruits and almost every vegetable there is and so his dislike for dried fruit bothers me not.
To ensure his pudding was fruit free I simply added the fruit to the tins and then poured the custard on top. This is also the way I make mini savoury egg bites; filling first and then egg on top to make sure everybody gets their share of the good stuff!
And talking of puddings...how good are these? Wobbly like a panna cotta and with the most beautiful dusky flavour from the bay leaves. I don't know if I took my custard far enough and so about five minutes after this picture was taken this beautiful little pudding split in half and collapsed on the plate. Of course this would not have happened if I had eaten it straight away and not spent an age trying to find the best photographic angle.
Chapter number twenty three, bay leaves, is now complete! What a lovely way to finish.
My tips for this beautiful recipe:
In the spirit of keeping the peace, I made two of these little puddings fruit free, again for my youngest. He will eat a couple of fruits and almost every vegetable there is and so his dislike for dried fruit bothers me not.
To ensure his pudding was fruit free I simply added the fruit to the tins and then poured the custard on top. This is also the way I make mini savoury egg bites; filling first and then egg on top to make sure everybody gets their share of the good stuff!
And talking of puddings...how good are these? Wobbly like a panna cotta and with the most beautiful dusky flavour from the bay leaves. I don't know if I took my custard far enough and so about five minutes after this picture was taken this beautiful little pudding split in half and collapsed on the plate. Of course this would not have happened if I had eaten it straight away and not spent an age trying to find the best photographic angle.
Chapter number twenty three, bay leaves, is now complete! What a lovely way to finish.
My tips for this beautiful recipe:
- A small serving is ample. I halved the recipe and still split the mixture between 8 small moulds
- If you don't have almond oil, any nut oil would probably do (I used macadamia)
- As Stephanie suggests, it is lovely served with poached fruit (I opted for pear)
- If you don't have an hour to poach your pear, cut it into slices and it will be done in less than half the time
No comments:
Post a Comment