BACK WITH A HEARTY BREAKFAST

It's past my bedtime and sleep begs but I am itching to blog, really busting to lay down a recipe before another day passes.

My three-week hiatus can be explained by the recording and airing of my first Insight program since I got the producer gig. It was a raging success, and took up a lot of time and energy.

I've also been scarce on these pages because my cooking as been pretty basic. But then I think of all the recipes in newspapers and magazines that I would have written off as too simple to publish. I realise we all like to read simple ideas to inspire us in the kitchen, and most of us cook basic stuff most of the time.

So what have I been cooking lately?

A lot of porridge. Billie is a porridge monster. It was one of the first words she uttered on a regular basis without any prompting. So we have become quite the porridge chefs.

My favourite this week - and also requiring only four ingredients - is pear and ginger creamy porridge.

Another popular one is spiced creamy porridge with dates.

Porridge does not photograph well so we will leave it up to your imaginations.

PEAR AND GINGER CREAMY PORRIDGE

Serves three


1 and half cups oats
1 and half cups milk
1 and half cups water
1-2 pears, chopped into small pieces (no need to peel)
Half teaspoon powdered ginger


Place all ingredients in small pot on medium heat and bring to simmer (with lid on). Turn to very low and simmer until creamy consistency but still a bit of liquid left. (Takes about as long as you take to shower and dress, if you're fast).

SPICED CREAMY PORRIDGE WITH DATES

Serves three

1 and half cups oats

1 and half cups milk

1 and half cups water

1/4 teaspoon cinnamon

1/4 teaspoon powdered ginger

1/4 teaspoon nutmeg (freshly grated if you can)

9 dates, chopped

Place all ingredients in small pot on medium heat and bring to simmer (with lid on). Turn to very low and simmer until creamy consistency but still a bit of liquid left. (Takes about as long as you take to shower and dress, if you're fast).