Today I am full of things I’d like to share. FULL.
The internet has gifted quite a few gems these past couple of weeks (found via Tracy, Molly, Emm, Molly and Clotilde), so I am paying it forward with links and love. And at the end, this porridge recipe, possibly my most favourite to date. A “farewell chilly, porridge-encouraging weather” recipe for you to make now, next cool season or whenever you please. I don’t mind a summer porridge, myself, and the stewed fruit component can easily be peaches or plums. Oh, wouldn’t cherries be dear?
But first, these links. I don’t tend to do posts like these, as I find myself scrambling with thoughts of “AHHHH MORE THINGS TO READ WHY IS THE INTERNET TO FULL I CAN’T KEEP UP!!?!!?”. But, friends, these are truly nice, heartwarming, thoughtful pieces. Plus, I am now officially 83% of my way through The Goldfinch after 23 years of reading (fark, that thing is LONG! side note: I do not appreciate my kindle app countdown) so that means my brain has space for other things, like…
♥ Beyonce and Jay Z made me cry – their beauty and talent and love. Give me a moment…
♥ This cardamom pound cake. I saved this page for the recipe because, well, cardamom…but then I read the post.
♥ What kids from around the world eat for breakfast. Fascinating. South American kids drinking coffee. Gee whiz! ps I think they meant Australia, not New Zealand, right?
♥ More science for you.
♥ Bill Murray is my favourite. I am SO excited about this movie.
♥ I need this bourbon maple sauce.
♥ I was over at Milkshop this week with a kitchen playlist. Fun!
♥ This quote: “Above all, be the heroine of your life, not the victim.” – Nora Ephron.
Creamy Porridge with Rhubarb and Yoghurt
1/2 cup rolled oats
1 cup Full Cream Milk
1 heaping tablespoon Five:AM Natural Yoghurt (I don’t tend to play favourites with my yoghurts, but this beauty is like silk).
1-2 tablespoons Stewed Rhubarb (see recipe below)
1 tablespoon Sunflower Seeds and flaked Almonds (or other seed/nut – pepitas,walnuts…)
Pure maple syrup, to taste
Stewed Rhubarb Ingredients*
3 stalks of Rhubarb
Juice of an Orange (or a blood orange plucked from your parents’ tree, as was my move)
The seeds of 1/2 Vanilla Bean
A small piece of Star Anise (I use 1 or 2 small broken pieces when stewing fruit)
A dash of Pure Maple Syrup
*note: this makes more stewed fruit than for one serve, but you’ll always want more for things like banana bread and pancakes.
1. Place your oats in a small, heavy-based saucepans and soak 3/4 cup milk for 30 minutes. This is necessary to achieve super creamy oats. You can shower and make your stewed fruit while you wait. If you wish, soak them overnight to speed up the morning process.
2. Prep your rhubarb by washing then slicing it into 4cm chunks. Place the rhubarb, orange juice (and some of the pulp if you like), vanilla and star anise in a small saucepan and heat over low-medium. WHen bubbling, turn the heat down and cook for 5-10 minutes until the rhubarb is soft. Stir carefully every now and then and add a touch of water if required. Taste and add some pure maple syrup if you want a sweet preparation. Rhubarb is very tart and I like it that way, so use only the orange juice to sweeten it. You can add maple syrup or sugar at the beginning if you wish.
3. After soaking, heat the oats and milk over low-medium heat until bubbling, then turn the heat down to low and allow to cook for 5-7 minutes, stirring every now and then to ensure they don’t stick to the bottom. Add the remaining 1/4 cup milk towards the end of cooking. Your oats are ready when they’re plump and soft and lovely and you cannot wait any longer.
4. While the oats are cooking, toast your seeds and/or nuts and re-warm your stewed fruit if you desire.
5. Pour the oats into a bowl, top with a dollop of yoghurt, a spoonful of stewed fruit and the toasted nuts and seeds. Add an extra drizzle of pure maple syrup if you want a bit more sweetness and a drizzle of milk if you want a bit more creaminess.