🥣
Cinnamon pear oats
Breakfast · Serves 4 · 1 saucepan
Family note: Written from Rowan's Saturday breakfast card. The pears go in before the oats so they soften.
Ingredients
- 2 ripe pears, diced
- 2 cups rolled oats
- 4 cups milk or oat milk
- 1 teaspoon cinnamon
- 2 tablespoons maple syrup
- ¼ cup chopped walnuts
Method
- Put the pears, milk and cinnamon in a saucepan. Bring to a gentle simmer.
- Add the oats and cook, stirring, until thick and the pears are tender.
- Stir in the maple syrup. Divide among four bowls and add walnuts.
If the oats thicken while they stand, loosen them with a splash of milk.
🍲
Sunday garden stew
Dinner · Serves 6 · Large covered pot
Family note: Adapted from Aunt Mira's handwritten card. Keep the potato pieces large enough to hold their shape.
Ingredients
- 1 onion, chopped
- 3 carrots, sliced
- 600 g potatoes, cubed
- 2 cans white beans, drained
- 1 can chopped tomatoes
- 3 cups vegetable stock
- 1 teaspoon dried thyme
Method
- Soften the onion and carrots in a little oil.
- Add potatoes, beans, tomatoes, stock and thyme.
- Cover and simmer until the potatoes are tender. Uncover for the final few minutes if the stew needs to thicken.
Taste after the beans go in, then add salt only if needed.
🍊
Orange cardamom cake
Baking · Makes 1 loaf · 23 × 13 cm pan
Family note: This fictional version records the pan size because the old note only said “loaf tin.”
Ingredients
- 1½ cups plain flour
- 1 teaspoon baking powder
- ½ teaspoon ground cardamom
- ¾ cup sugar
- 2 eggs
- ½ cup plain yogurt
- Zest and juice of 1 orange
- ⅓ cup neutral oil
Method
- Heat the oven to 175°C and line the loaf pan.
- Whisk the dry ingredients in one bowl and the remaining ingredients in another.
- Fold wet into dry just until combined. Bake until a skewer comes out clean.
- Cool in the pan for 10 minutes, then move to a rack.
Write the actual bake time on your family copy after testing it in your own oven.