whole food – My Whisk and I

150g sugar
45ml cornstarch
3 egg yolks
50ml + 700ml milk
7,5ml vanilla
5ml ground cinnamon
500ml oats
ground cinnamon and sugar, mixed, for dusting

Add the sugar and cornstarch to a mixing bowl and stir to mix.
Whisk the egg yolks and 50ml milk together and stir into the sugar mixture to make a smooth, runny paste. Set aside.
Add the 700ml milk to a saucepan set over medium-high heat and bring to a boil.
Take the saucepan from the heat and drizzle a thin stream of milk on to the egg mixture while whisking vigorously.
Pour the mixture back into the saucepan, place it over medium-high heat and whisk until thick.
Remove from the heat and stir in the vanilla and cinnamon.
Add the oats to a bowl/glass jar.
Pour the warm mixture over the oats and leave to cool.
Refrigerate overnight.
Dust with cinnamon-sugar to serve.

The oats may be kept in the refrigerator for 5 days.

This is without doubt one of the craziest ideas to READ about, but surprisingly satisfying and pleasing in a very old fashioned way. That statement in its own is somewhat out of the ordinary but please try this idea for a quick delicious side dish to smoked and salty meat dishes … you may just have a new favourite recipe!

1 large tin/can of peach halves
100g mature cheddar cheese, grated
60ml mayonnaise
60ml sour cream
125ml feta cheese, crumbed
a handful of basil leaves, chopped
a handful of pistachio or pine nuts
fresh lettuce to serve

Drain the peaches from the syrup.
Hold the peach in your hand with the rounded side facing upwards and make a shallow horizontal slice so that the peach can sit on it – cut away as little as possible.
Arrange some fresh lettuce on a serving plate and place the peach halves randomly, with the hollow facing upwards.
Fill each peach cavity loosely with grated cheddar cheese.
Add the yoghurt, sour cream, finely crumbed feta and chopped basil to a small bowl and stir together.
Spoon a generous dollop of the dressing onto the cheese in the peach cavity.
Scatter the pistachios/pine nuts over the salad and serve with the extra dressing on the side.

This salad goes surprisingly well with any smoked, cured or salty meat dishes that need that boost of natural sweetness.

Tag: whole food

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