Polenta is made from grounded cornmeal.

In the pantry: Polenta

Polenta has been around since the Roman times but was previously made using various starchy ingredients such as spelt and chickpeas; these days polenta is made from cornmeal. When made right, the canary yellow cornmeal can either be boiled until it’s soft and creamy, or left to set as a solid cake before being baked, grilled, or fried until golden and crisp. To many, polenta … Continue reading In the pantry: Polenta

Recipe: Toasted granola with steamed apples and rhubarb

Ben Milbourne shares how to kickstart the day with a healthy, homemade toasted granola recipe, and some warming and sweet accompaniments. Serves 4 HONEY TOASTED GRANOLA ½ cup honey or agave nectar 1 cup Kellogg’s Just Right 1 cup Kellogg’s All-Bran ½ cup flaked almonds 5 dried Iranian figs, halved or quartered ¼ cup pumpkin seeds ¼ cup sunflower seeds 2 tbs dried blueberries 2 … Continue reading Recipe: Toasted granola with steamed apples and rhubarb

Recipe: Muesli and berry parfait with coconut cream

Chef, author, and food personality Pete Evans shows us a healthy breakfast doesn’t necessarily have to be boring, nor complicated. It’s also one of Evan’s recipe from The Paleo Way 10-week program. Serves 4–6 Prep time: 10 minutes Cooking time: 25 minutes Muesli 80 g flaxseeds 40 g pumpkin seeds 3 tablespoons sesame seeds 100 g almonds, roughly chopped (activated if possible) 50 g unsweetened, … Continue reading Recipe: Muesli and berry parfait with coconut cream

Recipe: Whole wheat waffles with banana and cashew nut sauce

Aussie expat and current executive group executive chef of COMO Hotels, Amanda Gale has shared a waffle recipe for breakfast to show that not all them have to be naughty. Waffle dough 2 eggs 1½ cups wholewheat flour ½ cup soy milk 1 tablespoon baking powder 2 tablespoon brown sugar ½ teaspoon cinnamon powder 225 g natural yoghurt ½ cup oats ¼ cup vegetable oil 1 medium … Continue reading Recipe: Whole wheat waffles with banana and cashew nut sauce