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
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 🙂
This morning I set out with the grand plan of making a delicious coucou, but I didn’t quite succeed. I was too cautious with the amount of herbs, added way less than I should have and so I ended up with a herby omelette, but actually that’s not a bad thing either!
Eggs (about 2-3 per person)
Oil for frying
For reference, these are the herbs I used, before slicing them. Way too little!
Takes about 30 minutes, for 2 people.
Wash the herbs and remove any mushy bit if any. We want the best herbs for this!
Then slice them sort of finely, with a knife or scissors, whatever is easier.
I used already roasted hazelnuts, but if yours aren’t, lightly roast them now using a pan on a low heat, until they acquire some colour (I’m assuming you’re using hazelnuts without their skin on!).
Crush the hazelnuts. I used a pestle and mortar.
In a bowl, prepare the eggs: beat them until the yolks and whites are mixed.
Add a generous amount of oil to a pan, then set on a high heat. When it’s hot, add the spring onions first as they’re the sturdiest of the set. Reduce the heat a bit. Stir to avoid burning the onions.
When the onions are soft, add the chives, stir and wait until they get soft too.
Add the parsley and dill, stir.
Add the hazelnuts.
Add the beaten eggs, mix everything nicely.
Set a flat, wide dish aside. Oil it so it becomes a non-adherent dish. We’ll use it to flip the omelette!
Using a spatula try to separate the omelette from the sides of the pan. When it stops breaking apart and seems pretty solid underneath, it’s time to flip it.
Lift the pan from the heat, place it over the oiled dish and quickly flip it so the top bit is underneath now
Lightly oil the pan again
Using the spatula to kindly push, slide the omelette from the dish back to the pan. Holding the pan handle, give it a horizontal shake so the omelette stays flat and contents are nicely distributed (sometimes they can fold)
You might need to flip the omelette a couple more times, just make sure it doesn’t get TOO dry
And eat it!
I served it with one of the pitta breads from Thursday’s halloumi experiment, which I toasted, sliced and infused with really great Spanish olive oil and some pepper and salt, plus also a few cute tiny tomatoes, because why not?
So, not exactly the kind of very green dish I thought I’d produce, but not bad either! It smelled and tasted great.