BAKED APPLE AND QUINCE PORRIDGE
This is from the excellent blog Local is Lovely and like all of Sophie's recipes is very tasty. I added pecans to the crumble mix instead of walnuts but next time I would hold off adding the nuts until after it comes out of the oven as they do tend to burn easily (perhaps this is just my oven that is frustratingly of the top-and-bottom searing grill variety. Ed are you still reading.) and burnt nuts are deflating to say the least.
Sophie suggests you put this together the night before and leave in the fridge until needed or just throw together 40 minutes before breakfast. Serves 4.
3 crisp apples, peeled and thinly sliced
3 cups poached quinces
1 1/2 cups porridge oats (not instant)
1 tsp ground cinnamon
1 tsp baking powder
pinch of salt
3 tbsp brown sugar
1/3 cup toasted walnuts or pecans
4 cups whole milk
1 tsp vanilla paste
Natural yogurt and honey, to serve
Lightly grease a large four-cup capacity baking dish and preheat the oven to 180C. Combine the apples and quinces on the base of the dish then combine the oats with the cinnamon, baking powder, salt and sugar and cover the fruit with this mixture. Whisk the egg, milk and vanilla paste together and pour over the oats.
Bake in a moderate oven, 180°C, for 40 minutes (you want the porridge to still be slightly wobbly to touch in the middle) then serve hot with natural yogurt, tasted nuts and a drizzle of honey.
PEARL BARLEY AND OAT PORRIDGE WITH CINNAMON, NUTMEG AND BAKED PEARS AND APPLES
This experiment worked out very well. I was desperate to roll something myself and saw I had pearly barley grains, with no husks, in the pantry. I rolled a few but then decided I preferred the texture of the barley as it was. So, with or without a roller, this is very achievable and very delicious.
nob of butter
two tablespoons raw sugar
1 1/2 cups pearl barley
1 1/2 cups of rolled oats
cinnamon and nutmeg to taste
pinch of salt
another two tablespoons of raw or brown sugar
about three cups of milk, maybe more
a handful of toasted pecans and natural yoghurt to serve
The night before soak the pearl barley in a big bowl of water. Also bake the fruit by cutting the apples and pears in quarters and taking out the seeds and core parts (I don't bother peeling them) toss in sugar and tumble into a buttered baking dish, along with the nob of butter and put in a 180C oven until soft and caramelised.
Then the morning make the porridge as common sense would dictate. Start with the drained pearl barley, heat with about half of the milk and add the spices, salt and sugar. Stir occasionally and add more milk when the mix is looking dry. After about 15 mins add the oats and the rest of the milk and stir until cooked. Of course add more milk if you need it.
Serve with yoghurt, toasted pecans and the baked apples and pears.
NATASHA'S SPECIAL PORRIDGE
This is a godsend when you have done no prep the day before but want something good in the next ten minutes. I mentioned it in my last post but wanted to make it (slightly) more formal here.
I am not going to write the ingredients out because it is porridge with rolled oats, cooked on the stove as you normally would. Natasha makes it special by adding grated apples, cream (the cream is very good), honey and cinnamon. Sometimes she adds vanilla essence, sometimes coconut milk. If she is feeling healthy she adds sunflower seeds or linseeds and she never measures the liquid but just cooks it until it is creamy. Amen.