Semolina Pudding with Rhubarb & Blood Orange Compote with Katrine from My Capsule Kitchen

Blood Orange Semoline

Katrine started her online journal My Capsule Kitchen as a reaction to the onslaught of confusing messages about how to be healthy. She craved a simpler, more joyful approach to food – an alternative to guilt inducing approaches to eating that have strict rules and restrictions. Her philosophy is to be healthy and happy and to enjoy eating. Sometimes that means muesli and green juice, sometimes it involves cake and wine.


Could you tell us some background on who you are, and how you got to be doing what you’re doing?

Food has always played a huge part in my life. I love the memories it creates and how it connects you to who you are, where you come from and what you value. But what was once simple has become complicated.

We live in a world with information overload and are often made to feel guilty about the food we eat. The list of what you should add to or cut out of your diet is long. There is no shortage of recipes or advice but often it contradicts itself and not all of it applies to you. It left me confused and frustrated. I grew increasingly tired of trying to stick to other people’s rules of what my healthy diet should look like.

My approach to home cooking leans on the concept of a capsule wardrobe, which is all about owning less, making you feel good about yourself and finding your own style. I believe that finding balance and moderation is personal and needs more than a cookie cutter ‘one size fits all’ solution.

That’s why My Capsule Kitchen is about letting go of things that don’t serve you, creating a space you love cooking in, and recipe collections that are seasonal, balanced, achievable and most importantly uniquely yours. Green smoothies can happily co-exist with chocolate cake! It’s about shopping, cooking and feeding yourself and your family more intentionally, with less stress and more joy.

What does mindful eating mean to you?

Mindful eating means to me a guilt-free and joyful approach to food. Sometimes your circumstances don’t allow you to approach food or home cooking in a way that you know is ‘better’, but nourishment comes in many different forms. Home cooked meals with local and seasonal ingredients are nourishing and so is take away pizza at the end of a long and tiring day when it brings the family together.

Mindful eating for me is to allow yourself to tune into what is good for you, and achievable, right at this minute. And then enjoy that thoroughly without judgement.

Would you share with us one of your favorite simple recipes?

 

I love rhubarb because it reminds me of the simple and slow days of summer at my aunty’s house who has a hobby farm and garden. Very idyllic. She always came out of the garden with large stalks of rhubarb, ready to make compote.

Semolina

Per person I use 1 cup milk (hereI used oat milk) and 2 tbs semolina.
Simply combine in a non-stick saucepan and stir as it heats up and thickens. Take it off the heat when it’s still easy to stir, it will thicken further as it cools.

Rhubarb and Blood Orange Compote

5 stalks rhubarb, washed, peeled and chopped into 1 cm pieces
2 small blood oranges, juice only
3 tbs caster sugar

Combine in a saucepan and let simmer for about 20 mins, stirring occasionally.

I made this in advance and have it in a jar in the fridge. It’s nice to potter in the kitchen but it’s also nice not having to stress about all the different elements. Cooking only the semolina in the morning makes for a slower and more mindful breakfast preparation. Then you only have to top it off with the compote and nuts and seeds of your choice.

Nuts and Seeds

Black sesame seeds
Pumpkin seeds
Macadamias, chopped

Best eaten warm!

Katrine uses our Everyday Deep Bowl for her recipe.

Everyday bowl in white

 

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