Chia, tahini and kefir

Chia, tahini and kefir indeed, but also currants, dried figs and raspberries are combined in this delicious breakfast.  Yes, you have to have a bit of forethought and prepare it the night before.  But the five minutes preparation the night before is well worth the effort. 

This is another breakfast in my series of "Breakfasts without Bread" for those of my friends who believe that there cannot be breakfast without bread! The amounts, where specified, are for one serve. The photo above is of the breakfast ready to eat, and that below was taken just after the ingredients had been put together.

 

Ingredients

2 dessertspoons chia seeds
2 tsp tahini
2 dried figs
Kefir
Currants
Raspberries

Mode

Place the chia seeds in a bowl for an individual serving
Add the tahini and stir to combine well
Chop figs roughly and add
Pour on enough kefir to fill the bowl
Stir to combine, making sure the chia is not in a pocket
Top with a few raspberries (frozen or fresh)
Sprinkle with currants
Place in the refrigerator overnight

Stuffed peppers with a punch

One thing that the wretched @#$% shingles has not stopped me doing is cooking and thinking about recipes. Just before the disease hit, I had had a longing for stuffed red peppers and had been thinking of a recipe that contained some Indian flavours. I like the combination of those flavours and the Greek fetta.

As I was sick, this recipe was made with a number of readily available ingredients rather than much cooking preparation.  But let's face it, we all like to have some recipes on hand to make quickly. Two of the key ingredients were bought from the supermarket: a Tilda multi-grain rice pilau flavoured with cummin, curry leaf and fenugreek, and a Dolmio spicy pasta sauce with chilli.

I really liked the result of this easy recipe.  I hope you will too!

Ingredients

2 large red peppers
250 gr rice pilau
200 gr spicy pasta sauce
1 handful currants
20 gr fetta
1/2 cup water

Mode

Preheat the oven to 180c
Remove the head of the peppers and clean inside
Heat pasta sauce on stovetop
Add rice pilau and stir to combine
Add currants and stir to combine
Simmer until all ingredients are combined and liquid absorbed
Crumble fetta
Spoon rice mixture into each pepper until half full
Add half of the fetta to each
Spoon remaining rice mixture into peppers
Add pepper heads and place in a baking dish
Add water to baking dish
Place in oven and cook for 45 minutes.

Sour cherry, currant and yoghurt ices

This is another variant on the yoghurt ices for summer eating. I like to have some in the freezer for a cool snack when the mercury rises, and even when it doesn't! This batch is done with dried sour cherries and currants. Because the fruit is dried, I chose to let the mixture sit for a while to allow the fruit to absorb some of the moisture before freezing.  But if you are in a hurry, you could just do them in one hit. The amounts given make four icy poles using my moulds, but yours may need the measurements to be increased or decreased depending on mould size.


Ingredients

8 tbs strained yoghurt (aka Greek yoghurt)
2 tbs dried sour cherries
2 tbs currants

Mode

Place yoghurt and fruit in bowl or jug
Mix together until they are well-combined
Leave to sit for a couple of hours to allow the fruit to absorb some of the moisture
Spoon into icy pole moulds and insert sticks/lids
Freeze for at least five hours or until solid (overnight is good)
Loosen from mould by holding under warm water