![The best of the brunch](https://cdn.magzter.com/1472108084/1681690154/articles/_4ZPvfb9T1682322488014/THE-BEST-OF-THE-BRUNCH.jpg)
TIP
Combine cow and coconut milk, or almond and coconut milk, to create your own blend.
Coconut quinoa pudding
SERVES 6
INGREDIENTS
- 1 cup white quinoa
- 2 medium ripe bananas
- 50g palm sugar, plus extra, grated to serve
- 1 litre blended milk, (see Tip)
- 6 fresh makrut lime leaves
- ¼ tsp fine sea salt
1 Place quinoa in a heatproof bowl with enough warm tap water to just cover; stand for 15 minutes. Drain.
2 Meanwhile, mash 1 banana with a fork in a small bowl; finely grate palm sugar into the bowl.
3 Reserve 1/2 cup milk blend for serving. Place remaining milk blend in a saucepan with drained quinoa, mashed banana mixture, 4 whole lime leaves and salt; bring to the boil. Reduce heat to low; simmer, covered, stirring occasionally, for 20 minutes or until quinoa is tender. Discard lime leaves.
4 Meanwhile, cut out and discard centre stems from remaining lime leaves. Roll up leaves; shred finely. Slice remaining banana.
5 Spoon warm pudding into small bowls, top with sliced banana and shredded lime leaves. Drizzle with reserved milk blend; sprinkle with a little extra grated palm sugar.
Brown rice & vegetable frittata
SERVES 6
INGREDIENTS
This story is from the May 2023 edition of Your Home and Garden.
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This story is from the May 2023 edition of Your Home and Garden.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
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