Tuesday, November 07, 2006

Journeying around the web for breakfast

I am a great lover of breakfast. Weekdays require a certain amount of ballast to get me through 6 hours til the next meal. Oats are the queen of sustenance, if you treat them right. Weekends and days off mean fruit if I want to graze, eggs for slow leisurely breakfasting, miso if I need something light but healing.

For something different it may be savoury toppings on sourdough bread – tahini, avocado and lemon juice is nostalgic. For the hippy-deluxe version I add finely sliced radish, chunks of black olives and a sprinkling of alfalfa sprouts to crown the avocado. Sometimes when the sun has ripened them I like tomatoes, sliced and popped back under the griller with lashings of freshly ground black pepper or slowly stewed with garlic and onions. Mushrooms sautéed til the juices run, with a little pepper, parsley and lemon juice. Boiled eggs, chopped with sun dried tomato, spring onions and good quality mayonnaise. Life is too short for a dab of something out of a jar from the supermarket!

Today, being a leisurely holiday in these parts (in a nation obsessed with sport, a city is given a day off for a horse race), I am up for anything. Cruising by Morsels and Musings Anna has paid homage to the joys of breakfast. I am not a huge fan of sweetness for my first meal unless its luscious fruit, but a warm bowl of goodness catches my eye. At 28 cooks breakfast couscous seems just the treat for an inclement holiday.

Follow their recipe – or as I did use the template to create your own version.

Breakfast Couscous Basics
Ratio of grain to liquid =1 3/4 cups fluid: 1/2 cup couscous
handful of dried fruit(s)

Bring to a boil. Turn off heat. Sit for 10 minutes

Breakfast Couscous Food Nazi Style
1/2 soy milk:1/2 water
dried cranberries
cinnamon and nutmeg finely grated
rice malt syrup (just a little)

Bring the couscous to a boil in the above concoction.
Turn the heat off, place the lid and go and have a shower.
Top with slices of fresh mango.
Dress optional, but this is a dish that can be eaten easily in bed, the grains deliciously plumped, moist and clinging to the spoon!

Hope your horse is a winner. Even better, forget the flutter and donate to your favourite charity instead.

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