Porridge of fairytales

Posted in: DF, S, SF, Uncategorized, V, WF

Being a Scot (albeit a half Spanish one), I should probably apologise that this post is only now appearing on Wholesome Seduction; I was weaned on porridge. Literally. Although vocally apathetic as a child (what’s wrong with Frosties and Coco Pops?!), I grew to crave the creamy coziness of this breakfast… and / or supper (see aforementioned craving). Here are my simple steps, and added tricks, for creating porridge Goldilocks would be proud of. Englishers, take note: a pinch of salt is compulsory. As a rule, I prefer to err away from dogmatic recipes, but on this I stand firm.

Porridge

Feeds: 1

INGREDIENTS

1 cup / part porridge oats (jumbo if poss)
2 cups / parts water
Good dash of cow’s milk, or sub for mylk or your choice
1 dsp ground almonds – optional but it makes for a thicker, creamier porridge
Pinch Himalayan pink or sea salt – non negotiable!

Toppings:

1 dsp dried cranberries
Knob of butter or coconut oil

METHOD

Soak the oats in the water and salt overnight if possible, or for 1/2 hr.  Not a deal breaker but it helps in the creamy porridge stakes, and it’s quicker to cook on a cold winter morning.

Cook on a low heat (again = creamier), stirring intermittently until it starts to bubble and thicken. Stir through the milk and ground almonds until you reach the consistency you prefer – I like my porridge pretty thick.

Fold through cranberries if using, remove from the heat, cover and set aside for a couple of mins. Again, adding the creamy thickness.

Transfer to bowls and eat as is, or topped with your favourites: milk, banana, seeds, berries, tahini, yoghurt etc. My personal Go To: dried cranberries and knob of butter (kinda’ wish I hadn’t discovered this) or coconut oil.

Wooden spoon optional but it really does seem to taste better…

For the real deal, with a ridiculous Highland view, I’m yet to find better porridge than that of Mumma Garcia-Macintyre of Netherton Farm. She claims it’s the water / Aga / overconvoluted mix of oatmeal and porridge oats (I kept things simple!); either way, it rests on the stove every morning. If you’re ever in the Scottish Highlands…

 

Maple roasted roots with Stilton & walnuts

Posted in: N, S, SF, Uncategorized, V, WF

Loaded with winter goodness, this is a crowd pleaser for carnivore and vegetarian guests alike. Served at room temperature, it has a particularly special place in my heart for allowing me to prep in advance so I can focus my efforts on the perfect mulled wine. I’ve done a mix of veggies here, but you can equally double up on sweet potatoes and drop all other roots. I’ve opted for an orange dressing with stilton and walnuts for a nod to the festive season, but feel free to sub for your favourites.

Maple-roasted-roots

Feeds 6 as side

INGREDIENTS

3 sweet potatoes
4 medium sized carrots
4 beetroot
1 tbsp coconut oil
1 tsp smoked paprika
1/2 tsp turmeric (for anti-bacterial gut health)
Pinch sea or Himalayan pink salt
70g stilton or blue cheese
Fistful / 50g walnuts, lightly dry toasted in a pan or oven – a couple of mins
1 tbsp dried cranberries

Dressing

Juice of 1/2 orange
Juice of 1/2 lemon
1 tbsp olive oil
1 tbsp maple syrup
Himalayan pink or sea salt and black pepper
1 tsp crushed, dried chillies – optional

METHOD

Pre-heat oven to 200C. Slice carrots and sweet potatoes lengthways into wedges and beetroot into quarters. Line, skin side down onto a baking tray and roast for approx. 35 mins, gently turning the veg a couple of times throughout. You’re aiming for crispy wedges; soft in the centre with slightly charred edges.

Roast-veg-prep

Set aside the veg to cool slightly – you don’t want them to turn to mush by adding the citrus and olive oil too quickly. Mix the dressing ingredients.

In a large bowl gently combine the dressing with the veg (I use my hands). At this stage, you can set aside in the fridge for the flavours to develop.

When ready to eat / prep, transfer veg to a large platter, layering with the cheese, cranberries and nuts. Topping with parsley also adds colour and freshness.

Serve as a main for vegetarians and / or alongside your turkey or meat of choice.