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This morning I have attempted to make millet porridge using millet flakes and rice milk with a hint of vanilla. I searched the internet to try and find out how to use the flakes to make porridge as most recipes I came across used the whole millet grain. There wasn’t a lot of information but it seemed to suggest double the amount of milk/water to millet flakes, so I took the suck-it-and-see approach.
It took quite a while to bubble away – I’d read 15-20 minutes, but for my little pan for one I was worried about burning it dry. Anyway, after adding a few more sloshes of the rice milk and a tiny drizzle of agave syrup for a little extra sweetness I gave up stirring and poured it into a bowl.
It looks ok, although it reminds me of wallpaper paste. It has a slightly bitter note in the middle of tasting which then disappears. The texture I imagine is a bit like eating wallpaper paste, but then again I have no idea if I’ve cooked it correctly. I’m not sure I’m a convert, but as my breakfast’s recently have consisted of a small carton of chocolate rice milk I thought I should attempt at some other breakfasts on this new way of eating I’m following.
I must say, the new way, which I will share more about one of these days, is doing wonders for me – body and skin – so I can’t diss it. Anyone else make millet porridge with millet flakes? Any tips or advice would be much appreciated as I now have a bag of the stuff! Perhaps I’ll try quinoa next time as I know I already like it.
Oh, and as promised – I came across this picture of a mummy partridge and her babies that my parents took on my camera when I was staying with them last weekend – so cute!!
There is something that always pulls me back to France, something inside that about once a month I get an aching inside to be back there – usually this has been the Loire (where we’ve visited twice, you can read about it here and here) but this time we wanted to see a different part.
So after many hours searching for somewhere to stay, we booked ourselves a week to Le Pigeonnier a small hamlet on an organic goat farm at La Geyrie in the Dorgone.
We flew to Limoges before driving down through the Limousin-Périgord National Park to the small hamlet of La Geyrie. As we pulled up we were welcomed by a small rabble of dogs – two belonging to Louise and Peter our hosts and another from the house down the road, a sweet little dog who would come to welcome us home most days by running in front of the car (!) and then bouncing at the window whilst making an excited whining.
Ok, so I’m trying really hard to get our French trip written up, but there’s so much I want to share that I’m still working on it when I have the time. It will come, I promise. With it very damp and grey outside (and on Midsummer!) I wanted to share our cheerful, warm, sunny evening meal last night which we made and ate on our allotment.
This is by far my favourite thing to do at the moment – cook and eat at the allotment. I wish moments like that would never end. We wanted to recreate a meal we made in France, which was broad beans and beans tossed with crispy ham and loaded onto slithers of fresh bread.
I adore the repetitive but satisfying business of podding peas and broad beans – some might find it mind numbingly boring, but I love it. After they’d all been podded, we blanched them in a pan of boiling water over the camping stove and then quickly cooled them down was cold water. Next I spent ages more slipping the broad beans out of their silvery green coats.
We have spent the last week away in the Perigord/Dordogne region of France and had a lovely time, eating lots of good food and visiting a market every day to buy ingredients – I’ll be sharing photos as soon as I can set aside some time to pull them together.
Last night we had soup for dinner, which I don’t often think is ‘enough’ to make an evening meal, which is silly really because we always enjoy it and never go hungry. I made up a soup, knowing that I wanted a big hit of green vegetables, so I gently fried a red onion, two small bulbs of fennel, a couple of garlic cloves and then added chopped courgette.
Once this had cooked a little I added 1 litre of vegetable stock and simmered before adding some peas. Finally I added shredded spring greens and mint from the garden, then blitzed the whole thing before it went from that vibrant green to sludgy green. We ate it sprinkled with a little finely sliced mint, a blob of herby garlic cheese and decorated with some edible flowers, and a sliced of toasted homemade bread drizzled with olive oil.