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Recipes – Autumn
Brothy Poached Eggs 

Brothy Poached Eggs 

Time for Warm and Nourishing Breakfast

This recipe it adapted from Angela C. Wu’s wonderful book Fertility Wisdom.  I love this recipe all year round, it is especially a favourite here through the cooler months.

This recipe is perfect for those post-period/ postpartum days {when all bleeding has ceased}, a time when we all need extra love and nourishment.  As Angela says “energetically, it’s a recipe for vitality when the body’s Qi has been depleted by menstruation or childbirth.”

For each serve of Brothy Poached Eggs you will need:

  • 1 – 2 C home made chicken/ vegetable stock ✽ or filtered water
  • 3 slices of fresh ginger root
  • 1 tsp sesame oil
  • 3 T rice wine
  • 2 free range eggs

Place all ingredients except eggs into a saucepan and bring to boil and then reduce to a rolling simmer for a few minutes.  Add your eggs and extra water to cover if necessary. Continue simmering and cook the eggs to just right. Serve eggs and broth in a deep bowl.

Eat slowly, all the while breathing in the aromatic broth and feeling the warmth of this breakfast set you up for a superb day.

✽  When making your stock {or when a stout-hearted friend makes it for you} try augmenting your stock with classic Blood Nourishing Chinese medicine herbs. These include: Dong Quai, Wolf berries and Chinese dates {ask your favourite accupunturist for a handful of these magnificent herbs}.  When added to your preferred stock,  our vegetarian friends can benefit from this beautiful, profoundly nourishing breakfast.

I’ll be posting soon with my chicken stock recipe…

My dear friends Charmaine and Milly loved this recipe so much, they included it in their magnificent EBook The Breakfast ProjectLooking for breakfast inspiration, your search is now over.


The Plumy Birth-Day Cake

The Plumy Birth-Day Cake

I love to bake.  I bake for my family and friends.  I bake when I host my retreats and training days, and I bake for my circle of doulas. This is one of my all-time favourite recipes and certainly the most requested recipe too!  Easy to bake, gorgeous to look at and incredibly delicious; what more could we ask from a cake recipe?  

Excuse my Maggie Beer moment – it’s all about fresh, seasonal produce.  This recipe calls for plums (welcome back, my lovelies!), however any seasonal (not too wet) fruit will be just fine.  Also try mixing up the nut meals, through Autumn I adjust the recipe with 3/4 hazelnut meal and Jonathon apples, so very earthy!

The Plumy Birth-Day Cake

  • 200gr unsalted butter
  • 200gr sugar + extra. My favourite it a combination of coconut, brown, raparura sugars. The browner the sugars the richer and more toffee-like the flavour. Try your own, mix them up till they come to 200gr
  • 3 of the finest free range eggs
  • 200gr almond meal
  • 2T coconut flour
  • 1t aluminium free baking powder
  • 1t vanilla essence
  • 3 or 4 fresh plums, halved and sliced
  • Almond flakes optional

 

Preheat your oven to 160 C. Line the base and sides of a spring-form cake tin with baking paper.  Sprinkle generously with sugar and almond flakes if you’re using them, arrange fruit slices in single, pretty pattern to cover the base of the tin.

Blend almond meal, flour and baking powder set aside. Cream butter, sugar and vanilla. Then beat in one egg at a time. Blend in almond meal mixture and spoon this quite thick batter over the fruit. Tap tin on the bench a few times to distribute the batter and release air pockets.

Bake 30 – 40 minutes; it should be golden and a bit firm to touch.  Check at 20 minutes, if the edges are browning too fast, cover with foil and continue baking. Remove from the oven, let cool in tin 25 minutes and then turn onto a cooling rack.

Enjoy warm or cool, with as many lush sides as you can think of!  I’m thinking vanilla custard….