Quinoa Pudding & Casa Cook Hotel Rhodes


Sarka Babicka

A few week ago I went to the Greek island Rhodes to spend three days at a brand new Casa Cook boutique hotel by Thomas Cook. It was my second time in Greece, and just like the first time in Crete last year, I fell in love with Rhodes very quickly. It's a beautiful island with gorgeous nature, small villages, delicious food and lovely people.

The hotel felt like a little piece of paradise, featuring gorgeous modern interior design with urban flair. There was so much to do, see and taste and my three days flew away like a leaf in the wind.
However, it was the first morning at the hotel when I'd tasted a quinoa pudding for breakfast and couldn't get over how delicious and creamy it was. I knew immediately I needed the recipe and decided to ask the hotel's executive chef Giorgakis  Manoli if he would share his recipe. Luckily he kindly agreed!
To say I didn't want to go back to London would be an understatement. At least I brought back with me a recipe for the easiest and the most delicious quinoa pudding ever.

Sarka Babicka
Sarka Babicka
Sarka Babicka
Sarka Babicka
Sarka Babicka
Sarka Babicka
Sarka Babicka Sarka Babicka Sarka Babicka      Sarka Babicka
Sarka Babicka Sarka Babicka

Quinoa Pudding
Serves 2

1/4 cup quinoa
1 can (400ml) coconut milk
seeds from 1 vanilla bean or 1tsp vanilla extract
1/8 tsp salt
2tbsp maple syrup or agave nectar

Rinse quinoa well under running water. Put all ingredients into a small pot and bring to the boil. Turn the heat down to low and simmer for 20-30 minutes, stirring often until quinoa is soft. Add more syrup if you like your pudding sweeter.
Divide the pudding between two bowls and serve with your favourite fruit or jam and nuts.






SaveSave
SaveSave

No comments :

Post a Comment