Thursday May 21st
I love porridge. There’s nothing that quite fills you up like porridge on a cold winters morning. Here’s how I like to make it. Take a fist of oats and the same of sultanas. I like to use Four Leaf original rolled oats and McLaren Vale Orchard Sun Muscats. Place in a saucepan with ¼ grated apple and about ½ a cup of milk and 3 cups of water. Place over high heat and bring to a rolling boil. Reduce the heat to low and cook until thick and creamy (about 10-15 min.) Pour into a bowl and top with stewed fruit, along with plenty of the fruit syrup, and some roasted nuts. My favourite of late has been whisky poached apricots and pecans but blueberries and walnuts is also good. Best eaten out of doors with the fresh morning air. Enjoy!
Saturday May 23rd
I tried a new idea this morning which worked extremely well. It was inspired by the way I start my tarte tatin. Start by placing one diced granny smith apple with 1 Tbs butter and 1 Tbs sugar in a medium saucepan over low heat. Gently allow the butter to melt and the sugar to dissolve, then slightly increase the heat. The apple will soften slightly and release some liquid into the sauce, which after about 10 min will begin to caramelise. At this point toss in a handful of oats and toast for 1 min before adding sultanas, milk and water. Then cook as above. Yummo!