October 28, 2015

Simple Seedy Porridge with Ginger Pears

A bowl of porridge with pears

Our little boy, Kai, came into this world earlier this month. There is no word to describe how the arrival of a baby changes your life, and I guess that you have to go through it to be able to know what it is like. Parenting is both wonderful and incredibly challenging; we’re only at the very beginning of the journey, and what has struck me the most so far is the outpour of love one can feel for a child.


Those days, when I am still in my pyjamas by midday and can’t even find time to have a shower, it is needless to say that finding time and energy to write a blog post has been rather difficult. However, I didn’t want to leave this space blank for too long. It helps me to keep a sense of normality in my life that to know that Food Moods is still going. On some mornings, my little one happens to have a bit of a lie in, and this has given me the chance to get up and prepare myself a decent breakfast. A bowl of warm porridge is exactly what I am craving, especially after a night with not much sleep, to help nurture my body. It is soul food at its best, and I have been delighting in this moment of bliss quietness at the start of the day, watching the mist and colourful trees outside and listening to my baby’s breath in the room next door, while eating my breakfast.

A breakfast table wth a bowl of porridge

Happy autumn folks and see you soon on the blog x

Simple Seedy Porridge with Ginger Pears – serves 1
•A knob coconut oil
•1 pear, cored, peeled and sliced
•A small knob of fresh ginger, peeled and finely chopped
•60g small oat flakes
•1tbsp sunflower seeds
•1tbsp sesame seeds
•1tbsp linseeds
•Water
•A small handful Inca berries, peeled and halved (optional)
•1tbsp runny honey

1.Heat the coconut oil in a small pan or skillet. Add the pear slices and ginger and cook on a medium heat for about 10-15min, stirring every so often, until the pear is soft and cooked through.
2.In the meantime, place the oats in a small saucepan with the sunflower, sesame and linseeds. Cover with water and heat gently. As soon as it starts bubbling, add a bit more water and keep stirring for about 3min, until the porridge gets really creamy. Take off the heat and transfer to a serving bowl.
3.Top the porridge with the pear slices and Inca berries and drizzle with honey. Eat warm.

Porridge Tout Simple aux Graines et Poires au Gingembre – pour 1 personne
•Une noix d’huile de coco
•1 poire, évidée, pelée et coupée en tranches
•Un petit morceau de gingembre frais, pelé et émincé
•60g de petits flocons d’avoine
•1cs de graines de tournesol
•1cs de graines de sésame
•1cs de graines de lin
•Eau
•1 petite poignée de physalis, coupées en deux
•1cs de miel liquide

1.Faire chauffer l’huile dans une petite poêle. Ajouter les poires et le gingembre et faire revenir à feu moyen pendant environ 10-15min, jusqu'à ce que la poire soit tendre.
2.Pendant ce temps, mettre les flocons d’avoine dans une petite casserole avec les graines de tournesol, de sésame et de lin. Couvrir d’eau et faire chauffer à feu doux. Dès que le mélange commence à frémir, ajouter un peu d’eau puis mélanger constamment pendant environ 3min, jusqu'à l’obtention d’une texture crémeuse. Transférer dans un bol.
3.Ajouter les tranches de poires et les physalis et arroser de miel. Déguster chaud.

October 02, 2015

Plum & Fig Crumble Slice

A crumble dish and plated slice on a dark wooden background

Quickly before the season for figs and plums ends, I wanted to share the recipe for these no-fuss and very yummy crumble slices. I went on a bit of a crumble frenzy last month and made several variations of these, which definitely were a winner in our home! There is something a bit rustic about it, perfect for the early autumn days. It is also very customizable – the plums and figs can easily be exchanged for apples and pears or juicy berries, though the cooking time might change slightly depending on the fruits used.  If you’d rather opt for a vegan alternative, simply replace the butter by coconut oil. I hope you’ll enjoy making these and I wish you a very good weekend x

A crumble dish on a dark wooden background

A crumble dish on a dark wooden background

Plum & Fig Crumble Slice – serves 6 to 8
•Coconut oil
•150g whole rice flour
•80g quinoa flakes
•80g sunflower seeds
•50g whole cane sugar
•A pinch of salt
•90g butter, cut into small cubes
•4tbsp maple syrup
•6 figs, quartered
•10-12 plums, stoned and quartered
•1tbsp corn flour

1.Preheat the oven to 180°C. Grease a square/rectangular oven dish with coconut oil.
2.In a large bowl, mix the rice flour with the quinoa flakes, sunflower seeds, sugar and salt. Add the cubed butter and 2tbsp maple syrup and mix with the fingertips in order to obtain rough crumbs.
3.In a small bowl, mix the fruits with 2tbsp maple syrup and the corn flour.
4.Spread half of the dry mixture across the bottom of the dish, pressing it with the back of a spoon to flatten it. Cover it with the sliced fruits. Finally, add the rest of the crumbs, in order to cover the fruits.
5.Place in the oven and cook for about 40min, until the fruits are tender and cooked through. Cut into squares and serve warm or cold.

Barre de Crumble Prunes & Figues – pour 6 à 8
•Huile de coco
•150g de farine de riz complète
•80g de flocons de quinoa
•80g de graines de tournesol
•50g de sucre de canne complet
•Une pincée de sel
•90g de beurre, coupé en petits cubes
•4cs de sirop d’érable
•6 figues, coupées en quartiers
•10-12 prunes, dénoyautées et coupées en quartiers
•1cs de fécule de maïs

1.Préchauffer le four sur 180°C. Graisser un plat à four rectangulaire/carré avec l’huile de coco.
2.Dans un saladier, mélanger la farine de riz avec les flocons de quinoa, les graines de tournesol, le sucre et le sel. Ajouter le beurre et 2cs de sirop d’érable et frotter du bout des doigts pour obtenir des miettes grossières.
3.Dans un bol, mélanger les figues et les prunes avec 2cs de sirop d’érable et la fécule de maïs.
4.Parsemer la moitié du mélange sec dans le plat et appuyer avec le dos d’une cuillère pour l’aplatir. Parsemer les fruits. Enfin, terminer avec une autre couche des miettes, de façon à bien couvrir les fruits.
5.Mettre au four environ 40min, jusqu'à ce que les fruits soient tendres et cuits. Couper en barres et servir chaud ou froid.

A crumble dish and plated slice on a dark wooden background