Soya Milk Rice Pudding.

Its very cold and rainy here in Italy at the moment, so here's a recipe for something yummy and warm to start your day!

When trying not to eat much gluten it can be tricky to decide what to eat for breakfast, especially something filling and interesting! I looked online and saw a really good recipe for quinoa porridge, but quinoa is not something that you can easily find in Italy so that was off the list. Rice is obviously not hard to find, so I though rice pudding would be the next best thing!

The best rice to buy is arborio rice as it is used for making risotto so gives a really nice creamy texture when cooked. I also decided to use soya milk as it's a healthier option with loads of nutrients and tastes sweeter than normal milk. (Also, the milk here in Italy is not quite the same as back home)

For my toppings, I have used tinned peaches, pumpkin seeds, chopped walnuts and honey but you could use anything you fancy, that's why it's such a great breakfast because you can use anything you like to vary it up!

Also, the pudding will keep for a few days in the fridge, so maybe this is one to make on Sunday to take you through the week... Just gently reheat a portion from the fridge and add more soya milk if it get's a bit too sticky.


Ingredients:
(Serves 4)

- Pinch of salt
- 1 cup water
- 1/2 cup arborio rice
- 1 1/2 cups soya milk
- Pinch of nutmeg/cinnamon

- Any topping you want! (I used two tinned peach halves, tablespoon of honey and some pumpkin seeds)



Put the water in a saucepan with the salt and bring to the boil.
Add the rice and put on a low heat. Keep stirring until nearly all the water has been absorbed. (About 10/15 mins)

Start adding the soya milk a 1/3 at a time and continuously stir until all the milk has been added (this may take a while but be patient!). The rice should be soft and creamy.

Add the nutmeg and/or cinnamon.




Stir through then pour into bowl. Put any leftovers in an airtight container and into the fridge.








Add your toppings and enjoy.

Buon appetito! :)

Chicken, fennel and rocket salad with carrot mash.

In Italy fennel is a really popular ingredient which isn't often used in England. My housemates have used it a lot in their cooking but before now I had never bought it. I decided to, and i'm glad I have

because i've seen you can do loads with it. raw, grilled, roasted, gratin.... 

So, here's a quick and easy dinner that's super healthy and gluten free.

Ingredients:

(Serves 1)

- 2/3 carrots

- 1/2 leek

- 1 chicken breast

- knob of butter

- tablespoon of cream cheese

- rocket

- fennel (about 1/4 of a bulb)

- olive oil

- lemon juice

- salt/pepper

First of all, cut the carrots into pieces (about a cm thick) and put in a pan of hot water and leave to boil. 

Heat some olive oil in a frying pan and add the chicken. Once it has started to cook, add the leek (chopped up) to the same pan.

Slice the fennel bulb (only use the white bit) as finely as possible and mix in a bowl with the rocket. Add about a teaspoon of olive oil, salt and a squeeze of lemon juice. Taste and add more or less of whatever you think it needs.

Once the carrots are soft, drain them and mash with a masher/fork. Add the butter, cream cheese, salt, pepper and mix. 

When the chicken is cooked through and the leeks are soft, you can put everything on your place and tuck in.

Buon Appetito! :) 

Le petit dej

In an effort to resist eating too many pain au chocolat I have been trying to start my day in a 'reasonably' healthy way. Because sitting at a desk just isn't going to burn of those calorific butter/pastry/chocolate parcels of yummyness. Such a shame.

Taking inspiration from Gweneth Paltrow of all people, and her new cookbook (It's All Good), this is what I'm rustling up in the morning:

 




Avocado on Toast:
(and it is literally avocado, toast and a drop of olive oil)

All washed down with a nice mug of green tea.





I'm totally looking like Gwennie already...