Porridge
semi skimmed/skimmed Milk
water to taste
One tablespoon each of: this will last two days it is not advisable to grind large quantities as you will already know.
Linseed, pumpkin, sunflower seeds.
half a teaspoon of sesame seeds.
A few nuts of choice, I like hazelnut & walnut.
Cacao nibs crushed or left hole for crunchiness: optional depending on season.
Maple syrup or agave syrup if diabetic.Cook porridge adding some water to make a smoother consistency. Grind nuts, seeds, and cacoa nibs. (organic cacoa nibs are available online)

Add the ground chocolaty mixture onto porridge drizzle some syrup to taste and enjoy.
This is great as a desert too.

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Rice pudding

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This is a filling dessert, It’s perfect when served from the oven on a cold day, but also nice as a left-over, either cold or warmed up. The quantities given here are for eight portions.

• 1½ cups (9½ oz, 250 g) raw brown rice

• About 3½ cups (28 fl oz, 840 ml) water

• 1 tbsp. maple syrup (or to taste)

• 1 medium sweet apple, peeled, cored and coarsely grated

• ¾ cup (2½ oz, 60 g) raisins

• 1 cup (8 fl oz, 240 ml) light (single) cream or full cream milk.

• 2 tsp. vanilla extract

• 1 tsp. cinnamon

• ¼ tsp. ground nutmeg

• ¼ tsp. ground ginger

Oven: Pre-heat to 325F (170C)
Rinse the rice and put it in a large pan. Cover with the water. Bring to the boil, then turn down the heat and simmer gently for about 35 minutes or until the rice is tender. Add more water if necessary. If the water has not been fully absorbed, cook for a little longer until it has.
Mix the rice with the other ingredients. Transfer to an oiled oven-proof dish . Bake, covered, for 30 minutes, then remove the lid and bake for a further five

 

Roasted Root veg stew or add meat/poultry to taste

Roasted Root veg stew or add meat/poultry to taste minutes.