Good morning, it’s Christmas eve today! I decided to wake up early today to avoid any rushing as I wanted to start the day with a comforting rice porridge that is baked in the oven. The sweet flavours take over your body, so a little bowl is enough to start the day. The bitter pomegranate pearls compete for crunch with the almonds while the gooey prunes complement the decadent figs that are essential for our christmas mornings.
There is darkness outside at this hour and the only lights in the house are from the christmas tree and candles. There is a calm feeling in the air, it seems as if everyone has finally slowed down from yesterdays last-minute rush. I managed to capture a little light in my photography by being close to the window when the sun began to rise just as our breakfast was ready to be served.
Early christmas mornings have become a little bit of a tradition for my husband and I as it’s a moment that we have together before all the family festivities begin. It’s never too late to start your own christmas traditions, whether it’s with your loved ones, friends or even a little special time to your self. Our favourite routines on the 24th include a forest walk with Bella, that we will soon go on. I prefer setting the alarm on before Mr. N wakes up as I want that christmas silence to gather my thoughts for the day. I light some candles instantly after I’ve woken up and make myself a cup of piping hot tea. We usually prepare something more special to eat, such as little blinis with smoked salmon or figs with roquefort or some form of porridge.
This year Christmas is going to feel even more special as my nephew is 1 year older so it will be great watching him run around the tree and open presents. For me, Christmas is all about spending quality time with people who are very special in your life, making them smile perhaps with a small thoughtful gift, but most importantly making memories that become even more important as you grow with age. Less commercial, more thoughtfulness. Money is not required for making a truly magical Christmas, it’s the feeling you create with a little bit of creativity at hand. I’m so blessed for my family and the bond we have between us. Another year has gone by and I’m grateful for all our healths and the experiences this year as given us. I’m beyond happy our senior dogo argentino Bella of 12 years is still going strong and spending a Christmas with us. ♥ I hope everyone has a safe and amazing Christmas, cuddle up, eat glorious food (without counting calories) and watch as many festive films as possible. It’s the season to be grateful, not complain and give to others. I thank my family, my husband of 1 year, to my irreplaceable friends across the globe and to my readers who have been such a support this past year. You could say that I still believe in the magic of Santa. He may not be the one that puts the presents under the tree, but its his presence that works through us each time we give freely without expectation and each time we spread joy, love and light. Merry Christmas everyone! ♥
Baked Christmas Rice porridge ( serves 5-6)
- about 1 litre pre-cooked rice porridge
- 2dl whole milk (or 1dl oat milk/ 1 dl whole milk)
- 1 tablespoon ground cinnamon
- 1 teaspoon ground fresh nutmeg
- 70g almonds (I used whole ones with skin on)
- 1-2 bananas
- 1 teaspoon vanilla extract
- dollop of butter
*optional : you could substitute milk for vanilla sauce for a more sweeter version
- prunes ( heat in a small saucepan with cinnamon, a few drops of water and cardamom until soft and gooey)
Begin by preparing the rice porridge as that takes easily up to an hour. For this you need rice porridge, a pinch of salt and milk. Let it simmer gently until cooked.
Preheat oven to 200 celsius degrees. Once your porridge is cooked in a pot, to this add the cinnamon, vanilla extract, milk, nutmeg and almonds. Mix together and pour into a baking tray. Add the sliced bananas on top, sprinkle more cinnamon and place a few sprinkle a few dollops of butter on top. Add a pinch of salt if needed. Place into the oven for 30-45 minutes until lovely and golden.
Serve with figs, pomegranate seeds +juice and heated gooey prunes