My friend Eliza is an absolute whizz with her food. She’s the one who recommended the coffee and fig cake recipe I made a few months ago, which was such an awesome and simple dessert. Lately she’s been experimenting with the exotic and delicious black rice. I bought some after she recommended it to me and Dan and I have had it quite a few times instead of boring old white rice in our dinners.
But black rice is not just for evening meals, oh no, Eliza has come up with an ingenious, delicious and healthy breakfast dish. Eliza’s Seeded Black Rice Porridge with Blueberry Sauce has been published on the blog of Forbidden Foods, a company that packages this delectable ingredient. As soon as I saw the recipe online I knew I had to try it… but it was Sunday morning, I was still in my pajamas, and we didn’t have most of the ingredients in the house.
“No matter,” I thought, remembering Mum’s regular comments when we were young about substituting ingredients. Mum loves to go by my Great Aunty Edna’s motto, “a recipe’s only a guide, you know”, and even though I can’t remember Aunty Edna actually saying that herself, the memory of Mum quoting it to me is cemented in my head.
I’ve taken substituting to the extreme because I basically only had the base ingredients of black rice and milk in the house:
– Instead of sunflower and pumpkin seeds I’ve used chestnuts I had lying around the house waiting to be used. I scored, boiled and shelled them first.
– Instead of blueberry sauce I’ve used honey.
– Instead of kiwi fruit I’ve used orange, sliced thinly.
It’s not really the same dish at all anymore, but it totally worked!
Do you have any great stories of successful ingredient substitution?