Belly Loving Breakfasts

Belly Loving Breakfasts | with Harmony

Live cooking class 31st May 7:00pm via Zoom 

This month I have been loving warm, gentle, delicious breakfasts that fill you up just enough to feel energised in the morning and are packed with flavour. I will be sharing 3 breakfast recipes that you may or may not be familiar with that have become my go to breakfasts this season. The first is the ever delicious and nutritious chicken breakfast congee from our friends in the east. The next is my version of vegetarian Congee that is packed with flavour and full of veggies and the final is a warmed millet muesli with stewed fruit. 

Chicken Breakfast Congee: 

A family favourite 

Method: Wash and Soak Rice overnight,

Ingredients: 

Rice 1 cup 

 2 Chicken breasts or drum sticks 

1 L chosen stock 

500ml water 

Salt and pepper to taste

Fresh ginger chunks 

Carrot (optional) 

2 x Star anise 

Toppings:  

Thinly sliced fresh ginger 

Spring onion slithers

Sesame oil

Soy sauce 

Method: 

Clean & soak rice overnight or at least 2 hours. Then add the rice to a pot with the water, stock, chicken, salt, spices, ginger and carrot to the pot with the stock. Let cook on low for 1-2 hrs or until chicken is falling apart and the rice is tender like porridge. Remove veggies &  bones. Serve with fresh ginger, sesame oil, soy sauce and any toppings. 

Very good veggie Congee: 

Ingredients: 

Rice  ½ cup 

1 parsnip, 4 large potatoes, 1 carrot, 1 Onion, 2 garlic cloves (any root veggie you like)

1 L chosen stock 

500ml water 

Salt and pepper to taste

Fresh ginger cut into strips  

½ tsp of Tumeric  

Toppings:  

Thinly sliced fresh ginger 

Spring onion slithers

Sesame oil

Soy sauce 

Method: 

Cut your veggies into medium sized chunks, dice your onion and grate garlic. Add olive oil to a cast iron pot and saute veggies and garlic until they start to soften. When soft add turmeric and ginger and cook until fragrant. Add water and stock with ½ cup of rice. Cook until rice if of porridge consistency and veggies are soft. I like to keep mine chunky but you can mash your veggies with the rice if you prefer. Season with salt and pepper and garnish with all the toppings. 

Warmed millet muesli with stewed fruit

Ingredients: 

½ cup millet 

1 ½ cup water 

1 -2 apples or pears

Small handful of sultanas 

2 Cardamom pods  & ½ Cinnamon, sprinkle of ground  ginger 

1 ½ tbs Linseeds

Toppings:  

Ghee 

Cinnamon 

Milk of choice   

Method: 

Peel and cut fruit into small pieces then add to a pot with millet, spices, seed mix and water. Cook for 30 mins on low or until the fruit and millet is soft. Serve with a splash of your milk of choice, a sprinkle of cinnamon and a drizzle of melted ghee.

Happy Cooking 

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