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Porridge al forno

The world of porridge has been a big question mark to me. I wasn’t really aware of what goes in it or when one eats it, the only detail I seemed to have picked up from somewhere is that it is plain boring. Is it true? Can someone put some light on this?

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I recently started watching Gordon Ramsey’s Home Cooking, thinking it was going to be as amazing as his Ultimate Cookery Course. It turned out that most dishes he cooked looked overly fat to my taste. The only dish that stood out for me was this baked porridge thing, that looked nothing but boring, probably because of the extra fat content Mr. Ramsey decided to pimp regular porridge with (but then again, what do I know?). My porridge baptism was finally going to happen.

I did un-pimp the fat content a bit and it still turned out super good, just less rich perhaps. Of course it doesn’t compare to a big slice of chocolate cake and a ton of whipped cream but it is kind of addictive. And as long as I have all the ingredients I make this porridge every time I bake as it takes seconds to put together!

 

Ingredients

75 gr rolled oats

75 gr rolled spelts

60 gr raisins

2 tbsp caster sugar

1 tsp vanilla sugar

100 gr nuts (I used hazelnuts and almonds)

300 gr milk

200 gr water

80 gr cream

1 apple, peeled and cut in small chunks

1 tsp cinnamon

1/2 tsp grated nutmeg

1 tbsp coconut for dusting

Preheat the oven to 180 degrees C.

Mix all the ingredients in a bowl and transfer the mixture into a baking dish.

Bake for about 30 minutes or until the liquid has been absorbed. Take out of the oven, sprinkle with a bit more sugar and the coconut and place under the grill for a few minutes or until the sugar has created a bit of a crust.

Take out of the oven and let it cool. Enjoy the porridge while it’s warm 🙂

 

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