We had a very special guest this week-end, and we decided to treat her like she deserves: sharing with her our favourite food and food places. I might write in more detail about some of these, but for now, here is the summary:
Continue reading “Foodie week-end”
I cooked these loosely following this recipe from Felicity Cloake.
Except for the fact that I halved the amounts for the batter, changed the types of flour, and also didn’t use the suggested savoury fillings. Hence the bastardisation 😂 Continue reading “Bastardised Staffordshire oatcakes”
After a dine out experience that gave us a sort of funny tummy, we were feeling in dire need of a soothing breakfast, so I figured that a porridge would be a good answer to that need!
- 40-45 grams of oats per person
- 250 ml of liquid (milk, coconut milk, or any type of “mylk” or “m*lk” you like) per person
- Half a ripe banana per person
- Chia seeds
- Dried cranberries
- A dash of kefir
- Sugar or syrup or sweetener
This will take about 30 minutes, depending on how many people are you cooking for.
- Place the milk and oats on a pot, and turn the heat on to a high setting
- Bring to a boil
- Allow to simmer for about 15 minutes, or until the oats are fairly ‘swollen’. Perhaps add more liquid during cooking if they have absorbed too much of it! Stir frequently so nothing gets stuck to the pot, and the result gets creamier.
- In parallel, you can peel and slice the banana(s)
- Place on deep bowls or dishes.
- Add sweetener to taste – I added a dash of agave syrup on top. Since you’re using cinnamon and banana, which is naturally sweet you don’t need to add a lot of sugar to the oatmeal
- Add cinnamon… and any other toppings you fancy!
Once you have the base, this is all about adding whatever you like (or have handy). For example, I added the sliced bananas, then a bunch of dried coconut, some hazelnuts, dried cranberries and chia seeds which look really cool and in theory have a lot of protein but there’s so few of them they can’t really make much of a difference 😜
I’ll admit I normally I cook porridge in the same bowl, with the microwave, but if you’re cooking for two (or more) it’s just easier to use the stove. Plus, it allows you to better control the dryness of the mixture and you can correct on the spot if it’s getting too dry 🙂