Semolina is by now probably my favorite porridge, before oats, quinoa or anything else. Especially in wintertime when the mornings are still dark, candles are lit in the kitchen and you watch the grey day unfold slowly outside. This one here is a rather summery version with blueberries (thank god I froze a lot of them during warmer months, but of course any fruit work well with semolina, thinking of apples or quince or oranges – for which there’s actually another recipe on this blog). Coconut milk is perfect to make the semolina extra creamy and milky. The lemon pairs nicely with the blueberries, and the turmeric is just an extra twist – it’s slightly bitter, but I love putting it on things just because it’s so healthy and the color makes me happy.
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Did you read this article the other day, about children’s breakfast around the world? The differences are so fascinating. Here is a recipe for upma, a typical South Indian breakfast dish. It’s savoury and simple but has a lot of unexpected flavor. It’s based on this traditional preparation. For variation, you could add vegetables such as peas, tomatoes or even spinach during the cooking process (after the onions, before the semolina). But even in its plainest form, upma is delicious.
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