Being Indian we use vermicelli in practically everything from making pies to dessert and sometimes in food but never ever have I thought of using it for breakfast.
I was greatly mistaken.
I came across this recipe in Nadiyah’s cookbook and although the recipe was found under the breakfast section of the book, when the dish was complete it looked like vermicelli dessert.
My father was so confused when I dished up a bowl and forced him to eat it. For the remainder of the day he was complaining that his sugar felt high and that he was suffering from a sugar high after eating sweet vermicelli for breakfast. It took a lot of will power not to buckle him in the car and drive him to Clicks to get a sugar reading.
My mother was also confused and told me straight she is having hers for dessert. That is not breakfast.
Me, well I was not that fussy, I eat anything for breakfast, I even sneak in bites of chocolate cake when my mother isn’t around. If she had to see me eating cake for breakfast she would not let me rest. I would get a speech of how soo much sugar is not good for you so early in the morning. So I do all the bad things hidden in the pantry. What the eyes don’t see the month can’t repeat…lol.
The verdict, although it was delicious, the dish confused everyone, breakfast or dessert???
- 15g x desiccated coconut.
- 100g x vermicelli, crushed.
- 1 x cinnamon stick.
- 1 x bay leaf.
- 1 x cardamom pod.
- 2 x tbsp. coconut oil.
- 500ml x coconut cream.
- 40g x castor sugar.
- In a pan, brown the coconut and set aside.
- In another pan, brown the vermicelli, cinnamon stick, cardamom pod and bay leaf and set aside.
- In a clean pan, add the coconut oil and allow to melt.
- Add the coconut and vermicelli mixtures.
- Toss to mix everything.
- Pour in the coconut cream and mix.
- Allow the mixture to come to the boil.
- Add the sugar and mix.
- Cook on a low heat for 10 minutes or until all the liquid has cooked away.