Tuesday, 22 July 2014

Inspired Breakfast Porridge



We are home again! Having been away for several weeks - renovating our beach house - it was comforting last night to settle into a familiar, comfy and much loved armchair to read awhile.

Having purchased the latest (August) edition of Delicious magazine I read with interest the featured piece about one of my favourite Australian food bloggers, Sophie Hansen. I have followed her gorgeous blog  'Local is Lovely' for a couple of years now.

I was particularly taken with one of the featured breakfast dishes shared by Sophie - Pear and Spice Baked Porridge with Toasted Hazelnuts.

We love porridge and have it for breakfast most winter mornings. A new taste sensation for tomorrow morning's breakfast I thought!

Checking the fruit bowl and pantry cupboard I was disappointed to find that I was a couple of ingredients short! No pears for starters - we'd eaten those on the trip back home, and the hazelnuts at the back of the pantry cupboard - upon close inspection - went straight in the bin!

Disappointed I returned to my fireside seat and re-read that recipe - it still sounded wonderful.

This morning - inspiration! The deep red, sweet and succulent pot roasted quinces I had taken out of the freezer looked just the thing to top my breakfast porridge!

With a pinch of cinnamon added to flavour the porridge, and served with a dollop of thick creamy Greek yoghurt, I have to tell you, this morning's porridge was amazing - with special thanks to Sophie and Delicious magazine for the inspiration!

Inspired Breakfast Porridge


Ingredients per person*


1/2 cup of rolled oats
half a pot roasted quince (sliced)
generous sprinkle of ground cinnamon
Milk
Greek natural full cream yoghurt (our favourite is Jalna)

Method

Place the rolled oats in a cereal bowl. Sprinkle generously with cinnamon. Add cold water to the oats until the water level sits just below the top of the oats. Please note - too much water makes the cooked oats soggy, while too little makes them dry.

Top the oats with the slices of pot roasted quince. Place the bowl in the microwave. Cook on high for one and a half minutes.

Carefully remove the hot bowl to the breakfast table taking care to place it on a heatproof placemat.

To serve add 2 or 3 tablespoons of milk and top with a dollop of thick, creamy, unsweetened Greek yoghurt. No sugar needed!

Eat!!! Enjoy!!!

Sigh! Porridge will never be the same again!

Cheers!

Marian

PS: How do you enjoy your porridge?


Disclaimer: This is not a sponsored post.

Regarding the yoghurt - we fell in love with glorious Greek yoghurt when we visited Greece 18 months ago. Since returning we have tried many brands of yoghurt in search of the 'real deal'. Jalna Greek yoghurt is the closest we have found so far. If you have found a 'real deal' Greek yoghurt be sure to let me know!

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