Chicken Sweetcorn Soup

Soup for breakfast.  Yes please.  Light on the stomach, many also contain a reasonable amount of protein.  Most can be prepared ahead of time, and simply reheated in the morning, making them a quick and simple breakfast.

Miso soup is an obvious choice - with cubes of silken tofu, plenty of wakame and your preferred rich red miso or soothing white miso.

Clear chicken broth, on its own or with fluffy matzo balls, cooked white rice or thin noodles.  The perfect breakfast for when you are feeling poorly.

Vegetable soup, with soft pieces of zucchini, pumpkin and kidney beans.

Tomato soup with a side of thickly buttered slices of toast.

Chicken sweetcorn soup, with silky strands of egg and plenty of fresh herbs is also a delightful breakfast.  Here is the one I love, recipe from Godmother Sophie.  It is beautifully aromatic ("so fragrant!" says Tabitha), with fresh ginger, sesame oil, coconut oil, star anise and fresh herbs.  It also contains plenty of chicken, and is quite filling without being heavy.

Chicken Sweetcorn Soup

1.5 litres chicken stock

3 chicken breasts

Sesame oil

Coconut oil

2 star anise

1 inch piece of ginger, finely sliced or grated

2 cans of creamed corn

3 - 4 tablespoons of soy sauce

2 eggs, lightly beaten

Fresh Vietnamese mint or coriander

In a medium saucepan, gently fry the ginger in some coconut oil and a little sesame oil until fragrant.

Add 1 litre of boiling chicken stock and the star anise, heat to a low simmer, add the chicken breasts and poach on very low heat (the liquid surface should be barely moving) for around 15 minutes, or until the chicken breasts are cooked through (74 degrees at the thickest part).  

Remove the chicken, let cool a little, then shred or slice.

Add the creamed corn to the soup, and the soy sauce (you can add more if you prefer it to be saltier - taste it first).  Add the chicken meat.  Add more hot chicken stock to reach the preferred consistency - probably between 1-2 cups.

Bring the soup to nearly boiling, then add the beaten eggs, stirring constantly for a minute.  Remove from heat.

To serve, ladle into bowls then drizzle with a little extra sesame oil, and top with plenty of chopped fresh Vietnamese mint or coriander.

Serves around 6.

Socks, Truffles and Beetroot Lips

Godmother Sophie knitted both myself and Tabitha some beautiful socks for our birthdays - truly, these photos do not do them justice, they have a beautiful lacey pattern up the ankles on mine, and on Tabitha's as well as on her feet.  Sophie is so talented!  Tabby and I have been doing a special "crazy sock dance" together whenever we both have them on, jitterbugging all over the rug.

One of Tabitha's greatest joys in life is being allowed to scrape out the ice cream maker bowl after I've made a batch.  It's really incredible how clean she can get it.  Just cream, milk, egg yolks, vanilla bean and a bit of sugar, so I am happy to let her enjoy this treat.

Recently hosted an evening dessert night for local mummas from our ABA (Australian Breastfeeding Association) group.  There were about a dozen women, plus a few wee babes in arms.  It was really a lovely night!  I made a large flourless chocolate cake (recipe here, although I do it in a larger springform these days), a pain au chocolat bread and butter pudding (recipe below) and a steamed golden syrup sponge pudding (recipe here).  Oh, and vanilla ice cream (recipe here).

For the pain au chocolat pudding, simply slice up 4 stale large pain au chocolat croissants (about 1cm thick), place in a buttered 1.5 litre shallow dish. 

In a medium saucepan, heat together 500ml thickened cream with 500ml full cream milk until nearly boiling.  

Remove from heat, then pour into a bowl containing 1 egg, 4 egg yolks and 3 tablespoons of caster sugar, whisking the whole time.  

Add half a teaspoon of vanilla extract, then pour over the pain au chocolat slices, leaving to sit and soak for about ten minutes.

Bake at 160 degrees for about 45 minutes, or until the pudding is softly set.

In other food adventures, The Daddy recently brought home a truffle.  He was terribly excited, but I felt such pressure to cook something fancy with it!  I am not a fancy sort of cook, so I reached out to some of my clever friends (including Miss Kitty-Cat) and ended up using the truffle for the following:

- Two roasted chickens with butter and thinly sliced truffle under the skin;
- Toasted sandwiches with pane toscano bread, Gruyere cheese, truffle roast chicken and plenty of truffle slices (which the children both loved!);
- Simple risotto with chicken stock (infused with truffle slices) and shaved truffle over the top
- Scrambled eggs with truffle-infused eggs, and fresh truffle over the top;
- The final scraps of truffle were whizzed up with some nice organic unsalted butter in the food processor and frozen in a log, to be sliced and melted over asparagus, poached eggs etc. later on.  I might try making a hollandaise sauce with the truffle butter.

So there you go - if you find yourself in possession of a 70g truffle, keep calm and proceed as above!

My darling little Tabitha is becoming camera shy - so I am getting plenty of gorgeous shots of her silky hair from the back.

Zach, however, remains cheerful and keen for photos - even when he's covered in food.  Perhaps especially when he's covered in food.

Chubby hands covered in roasted beetroot:

Beetroot makes his lips so pretty and pink!

Zachary was off his solids over the last few days - with teeth numbers 7 and 8 making their way through, his mouth has been too sore for chewing, so he has been filling himself up with lots of nice milk.  The Baby Led Solids approach of 'food is for fun until they are one' is most reassuring at times like this.  I know that he is getting everything he needs from breastmilk (he's 95th percentile for weight, and 4cm taller than 98th percentile for height, so he's obviously thriving), so if he wants to stick to milk for a week, that's just fine.  This will also be helpful on our Europe trip (four days until we leave!) - if we are out and about, he will be happy with plenty of milk.