Pear and ginger quinoa porridge

I know, another quinoa porridge recipe in quick succession! However, I wanted to share this now because it also follows on from my recent pear and ginger crumble recipe. It seems a lot of you enjoy pear and ginger flavours and this offers a way to get them in at breakfast time. Mind you, I won't judge if you choose to have crumble for breakfast too...but if nothing else, this can step in on the days you want a healthy but delicious option.

Like my apple and peanut butter quinoa porridge, this uses pre-cooked quinoa. Thus, it is handy if you have leftover quinoa to use up or if you have a batch made for using across the week. The porridge then comes together very quickly although you could obviously cook the quinoa at the time of making it if you need to.

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Pear and ginger crumble

Autumn is the perfect time for warm desserts, and I think fruit crumbles are one of the best warm desserts available. This pear and ginger variety makes a nice change from standard apple and/or berry crumbles. Jamie Oliver provided the inspiration but I made a few tweaks and so am sharing my version as well as linking to his.

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Orange-maple-ginger soba noodle bowl

Noodle bowls are something I go through phases with. They always appeal to me on restaurant menus if I'm eating out, but at home I can go for months without making them. Then, as I am wont to do, they will reach the top of my 'loving right now' list and I'll make a whole string of similar dishes close together.

I may be entering such a phase now. This orange-maple-ginger bowl is certainly worth making again - I loved the mix of flavours and that the dressing served as a tofu marinade as well as noodle sauce. I adapted the recipe from the orange-maple-miso noodle bowl in Angela's Oh She Glows cookbook. Her sauce used miso instead of soy sauce, didn't include ginger or apple cider vinegar, and had less orange juice. The vegetable / tofu components varied too - and you may want to vary them again to suit what you have to hand. It's an easy dish to customise.

I made this when my mother-in-law was visiting and it was well received by her. It was also tolerated by Mr Bite, which is as good as I can hope for when dishing him up tofu and broccoli! I found it worked equally well served hot for dinner and cold for lunch leftovers the next day. 

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Apple-orange-ginger cider cake

I am really stringing out our Mother's Day picnic! This cake is the last creation I'm sharing from the day, and I have been postponing it for a few reasons. The first is that it involves cider, thanks to the generosity of Rekorderlig cider. I mentioned Rekorderlig in my Taste of Perth posts, and I thought you might like a little cider break before I returned to it with this cake. The second reason is that I posted an apple gingerbread cake not too long ago. This cake is different, but one apple cake a month seemed like an appropriate limit!

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Apple-gingerbread cake and a flavour-packed carrot slaw (and Taste of Perth give away winner)

On Easter Sunday, we had my family over for a combined Easter / birthday celebration. Yes, Mr Bite's birthday has been quite prolonged! Two weeks of celebrations seems like a good run.

Apple ginger cake

I made a variety of dishes, including baked tofu parcels and chicken parcels, roast potatoes, carrot slaw, and a tomato rice and beans dish. My Mum brought a huge, packed green salad and there was also hummus made in the traditional manner.

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Spiced ginger latte

This spiced ginger latte is so simple that it barely deserves its own post. However, I am a little bit in love with it, so it is getting a post anyway. It might be one of my favourite drinks ever!

It is unusual for me to rave about a milk-based hot drink. I don't drink hot chocolate (or iced chocolate for that matter) and I find most commercial lattes too milky and too sweet. This drink isn't overly sweet, but it is milky. (I am using 'milky' to refer to non-dairy milks here.)

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