Blogs : My Darling Lemon Thyme
My Darling Lemon Thyme
Kiaora, my name is Emma Galloway. I grew up in Raglan, New Zealand on a large property up in the hills over looking the town and it's where I will always call home. At the start of 2011 my husband, two young children and I moved to Perth, Western Australia, where we are lapping up the sun and gorgeous Australian produce. I was brought up vegetarian and my parents grew a large proportion of what we ate using organic gardening methods. After leaving school I studied professional cookery before going on to work predominantly in the pastry section of restaurants, cafes and catering companies in both New Zealand and Australia. I left the kitchen 5 years ago to take on my new role as a mother and it was then that we discovered my children and I suffer from gluten and lactose intolerance...
As a chef I thought I knew what a hard days work was. But when our kids came along, screaming all day and night, cooking no longer seemed so hard. After years of struggling with no answers, allergy tests showed both gluten and dairy to be the problem in not only both of the kids, but for me also. For the next 1 ½ years while I breastfed my youngest, we avoided these strictly and life finally became a whole lot easier. Slowly I started reintroducing little bits of dairy and gluten, watching and waiting for any of the symptoms we had once seen (restlessness and sore tummy for Ada, and eczema for Kye and myself). Some foods are fine now, some are still a problem. We tested negative for Coeliac, which was a relief. That being said, I have come to love the challenge of gluten-free cooking and even though our bodies now handle some gluten, I still prefer to cook without. We still avoid most dairy products, but do eat yoghurt and butter and feta cheese every now and then.
With all this new-found knowledge a couple of friends suggested I write a blog, to share recipes and information with other people struggling with food allergies and intolerances. I laughed and put it into the 'too hard basket' and promptly forgot all about the suggestion. A few months later in the midst of my food blog addiction, the idea once again popped into my head. That time I listened. In July 2010 I started My Darling Lemon Thyme as a place to share gluten-free vegetarian recipes, stories and tips on organic gardening. My aim is to inspire people with fresh, simple, flavourful recipes and to help break down the boring, flavourless stigma commonly attached to allergy-free eating. Some of the recipes I share are my own while other's I've adapted to be gluten-free and/or dairy-free from various cookbooks and magazines. I love to draw inspiration from vegan and raw food diets and we tend to eat seasonally inspired foods with many dishes made using vegetables and herbs from our own organic garden.
So why 'My Darling Lemon Thyme'? Let me explain... I call Ada 'my darling Clementine' after that old children's song, you know the one. So anyway, when she was around 3 ½ she got a bit mixed up and started calling me 'my darling lemon thyme.' I thought it was too cute not to use, especially as she enjoys cooking as much as I do.
These are my stories, my life… our life, our food. Nau Mai, Haere Mai, welcome.
My Darling Lemon Thyme Recipe : Cinnamon Quinoa Porridge W/ Orange + Rosemary Apple
1 1/2 cups cooked quinoa*
1 cup (250ml) almond milk
1/2-1 cup (125-250ml) water
1/4 cup (35g) currants, or use raisins/sultanas if preferred
1/2 teaspoon ground cinnamon
pinch fine sea salt
Orange & Rosemary Apple
2 medium green apples, skin on, cored and finely diced
1 tablespoon virgin coconut oil or ghee
2-3 teaspoons roughly chopped rosemary
1 tablespoon runny honey
The finely grated zest + juice 1/2 orange
1. Place quinoa, almond milk, 1/2 cup water, currants, cinnamon and salt into a medium saucepan and bring up to the boil over high heat. Reduce heat to a simmer and cook, stirring occasionally for 8-10 minutes, adding in more water as needed until the quinoa is soft and of a porridge consistency.
2. Meanwhile heat a frying pan over medium-high heat, add coconut oil or ghee and add in rosemary. Cook while stirring for about 1 minute or until fragrant and slightly crispy around the edges. Add finely diced apple and cook, stirring occasionally for 4-5 minutes or until tender and slightly caramelised around the edges. Add honey and orange zest and continue to cook for a further minute until lovely and sticky before adding in the orange juice and reducing to a slightly sticky glaze. Remove from the heat and serve over cinnamon quinoa porridge.
* To cook quinoa, bring 1 1/2 cups (375ml) water to the boil in a medium saucepan, add 1/2 cup (92g) rinsed quinoa cover with a lid and reduce heat to a gentle simmer and cook 10-12 minutes until all the water has been absorbed and quinoa is tender. Remove from the heat, leave the lid on and set aside to steam for a further 5 minutes before removing lid and fluffing up with a fork. This will give you approximately 1 1/2 cups cooked quinoa, however I don't ever cook quinoa in such small amounts and tend to cook 1-2 cups of raw quinoa at a time, leaving me with plenty of leftovers to use in recipes such as this!
Contact My Darling Lemon Thyme
Website | Facebook | Twitter | Pinterest | Flickr | Email
Sources : Cinnamon Quinoa Porridge W/ Orange + Rosemary Apple Photo | About My Darling Lemon Thyme | Cinnamon Quinoa Porridge W/ Orange + Rosemary Apple Recipe