Monday 28th January 2008by rkhooks
Nothing beats a big bowl of steaming porridge first thing in the morning. Made in minutes, it keeps you full for hours (hey! I should go into advertising with these kind of slogans ) Plus there are all those nutritional benefits. A perfect comfort food I say. No wonder the 3 bears and Goldilocks like a bowl.
Quite a few people seem to have had a traumatising porridge experience. It’s either been too lumpy, too watery (I’m definetly a “no water” porridge person) or with a burnt taste. But to be honest that shouldn’t be the case. There’s no science in making porridge, really (unless you’re Heston Blumenthal). Just keep stirring while you’re cooking and that way you’re avoid any “possible” lumps or burning.
I like to soak my oats in milk the night before. That way they’re a lot more plumper and you get a creamy result. There are many different types oats. In a nutshell the finer the oats, the quicker they’re cook and the smoother the result.
Creamy almond porridge with apple capaccio
2 handfuls of oats
600ml almond milk (I used sweetened but you can use unsweetened and add sugar to taste)
Golden syrup (optional)
Soak the oats overnight in half the almond milk. In the morning pour the rest of the milk into the pot and heat gently until the mixture starts to bubble and becomes thick and creamy. Stir constantly while heating the porridge. Use a mandolin or a knife to finely slice the apple. Garnish with the apple capaccio and drizzle with golden syrup.