I’ve been spending lots of time experimenting in the kitchen over the last few weeks. I’ve discovered a couple of new vegetarian cookbooks (River Cottage Veg Everyday and The Global Vegetarian Kitchen – and no I’m not a River Cottage groupie LOL)
I’m trying to cook with a greater focus on seasonality especially where veg is concerned. Summer I find easy but with winter, I want to branch out from the normal stews and soups we make.
I made the most delicious Cauliflower Soup with Garlic Croutons last week, and this week hope to make a Chickpea and Cauliflower curry.
Also my other aim has been to move Little B away from just toast for breakfast. He was recently diagnosed with hypoglycaemia after fainting at kindy, so it’s low GI all the way. But this has been a bit tricky because he has so many allergies (rules out eggs, some kinds of dairy, nuts).
But some new ideas have been:
:: Buttermilk Pikelets with stewed pears
:: Home made Baked Beans on the obligatory toast
:: A breakfast smoothie (using Quark instead of yoghurt) with a low gi muffin
I’m trying to get him into some sort of breakfast routine in preparation for school next year. This may seem odd but Little B likes to know exactly what breakfast is, whereas the rest of the day he’s a go with the flow and adapt kind of boy. But with breakfast he is shall we say rigid in his ideas!!