Quinoa, Tofu, Wakame Seaweed in egg drop broth

Quinoa, tofu, wakame seaweed & coriander in egg drop broth 

Quinoa and tofu in broth that is just perfect for breakfast ...

Breakfast on the weekend doesn't always have to involve a greasy fry-up.  Sometimes, you simply want a cooked breakfast that is simultaneously hot, tasty, nutritious and doesn't involve three thousand calories.  I miss living in Hong Kong when a steaming bowl of rice congee was just a hop, skip and elevator ride down to the main street level away.  Which is why I am loving this recipe for quinoa in an egg drop broth filled with tofu, wakame seaweed and fresh coriander and spring onions.  It's a nutritious way to start the day and is surprisingly satisfying.

Shiitake and Oyster mushrooms on toast

Shiitake and Oyster mushrooms on toast

Wild mushrooms on toast on Sunday mornings...

As winter approaches, and the days are shorter, there is little that thrives in the garden. The large beech tree out the front has long shed all its leaves, and the Japanese maples, normally bursting with life with their delicate red orange leaves, are now twiggy and bare.

With the low temperatures, the loose compost in the vegetable patch is looking compacted and frosty, but a hint of green peeking out from the dark soil catches my eye. It's the parsley we put in months ago which has now grown long spindly stems and leaves. It could almost be described as lush, almost.  Hardy herbs like thyme and rosemary soldier on braving the cold winds, although now they appear sparser and a few forlorn leaves have begun to yellow.

I’m always grateful to have any garden produce during the winter months.  But never more than now, for picking herbs from the garden is peaceful and the tranquillity seems at odds with the chaos of Christmas shopping that is inevitable.  I snip a few sprigs of thyme and stems of parsley and hurry back into the warmth of the kitchen, where fresh shiitake and oyster mushrooms are waiting.