Cumquats are an early autumn citrus fruit. They are tangy in flavour and provide a good source of vitamin C and phytonutrients. One of my favourite ways to enjoy cumquats is as a spicy chutney. Spiced cumquat chutney goes nicely with vegetarian curries and burgers, cheese, meat and poultry.
Breakfast is the meal that I most look forward to. After all, it is the meal that breaks our fast. My staple breakfast is rolled mixed grains, which I most often make into spiced porridge. With careful planning it can be made the traditional way with whole grains on your stove. It doesn’t have to disturb your morning routine.
With a few key ingredients you can blend up crowd-pleasing drinks and mocktails. Often mocktails remove the alcohol and add a load of sugar, but you don’t have to overdo the sugar. This way you can enjoy your non-alcoholic drinks all night long without the sugar spikes.
Last week I explored the numerous benefits of eating pulses—legumes and lentils. And this week I am sharing a few of my tips to make cooking with pulses simple and enjoyable.
Rhubarb is in-season
I have chosen Rhubarb as our in-season vegetable this week. Rhubarb is usually eaten as a fruit, being a popular ingredient for desserts, cakes and jam. It is a perennial, living for up to 15 years, that is native to Siberia. There are both red and green stalk varieties of rhubarb. The stalks are the edible part of the plant. The leaves are poisonous. Whilst I usually eat rhubarb stewed, I do have a favourite rhubarb cake recipe to share with you.
Fragrant pumpkin curry is an ideal recipe to use spare vegetables. It is quick and easy to prepare and requires no added salt or fat (oil).