Tag Archives: Porridge

Breakfast Club #18: Banana & hazelnut porridge

It seems that the only recipes getting posted this month are those that I’m submitting to blog challenges, and this one is no different.  But I have the excuse that I’m relocating to the other side of the world (in precisely two weeks today!!) so I’m a little bit busy with other things at the moment.  Today’s blog post is no different – it’s my entry to this month’s Breakfast Club, being hosted by Aimée at Food, Je t’Aimée, who has chosen the theme of “January detox” to compensate for all the Christmas over-indulgence.  Now, the thing I associate most with detox is a smoothie.  Probably because it’s usually packed full of fruit and super healthy.  But all the berries that I would normally look for in a smoothie are completely out of season and I really don’t like smoothies for breakfast anyway, mostly because I get hungry about an hour later.  So, I decided to go for something vaguely healthy but filling, which is always good, because it means you don’t snack before lunch.  And what could be more filling and wintery than porridge?

Using skimmed milk makes this porridge a little healthier, and the banana is a portion of fruit, which is always good.  The hazelnuts add a lovely little crunch, plus nuts are healthy (can you tell that being healthy isn’t my strong point?  Ya, nuts are healthy, there’s fruit, use skimmed milk: totally counts as a detox!).  If I’d been really organised, I could have tried this out for breakfast yesterday and posted it for Burns Night, since porridge is vaguely Scottish and all (as are bananas, ahem.  In some alternate universe…).  It would have been slightly less of a tenuous link than my honey, lemon and chocolate muffins for Chinese New Year.  But I wasn’t organised, and plus I’m not really a fan of Burns Night.  Well, that’s not really true, it’s an excellent excuse for a dinner party, but other than that, I’m not really going to go out of my way to celebrate it.  Anyway, I digress.  This made a rather delicious breakfast – porridge might not be your first choice for a detox, but at least you won’t be snacking before lunch, and it’s not a fatty or super-sugary breakfast either.  And it’s important to have a proper breakfast to start off the day anyway!

Banana & hazelnut porridge

Serves 1
Adapted from BBC Good Food

I used whole milk, but skimmed or semi-skimmed milk would work fine as well if you want to make the porridge slightly healthier.  Adding raisins or seasonal fruits at the end would work well, too, and up the fruit content.  Everybody likes their porridge to be a different level of sweetness, so the honey will be very much to your taste.

Ingredients

35g porridge oats
200ml milk
1 banana
1-2 tbsp chopped hazelnuts
Clear honey, to taste
Cinnamon, to taste

Directions

1.  Thinly slice the banana.

2.  Add the oats and milk to a small saucepan, along with half the sliced banana and simmer over a gentle heat, stirring occasionally (apparently stirring anti-clockwise brings bad luck – I haven’t tested the theory, but you’ve been warned, duhn duhn duhn…) until thickened to your liking.

3.  Remove from the heat, pour into a bowl, top with the remaining banana slices, a drizzle of honey, the chopped hazelnuts and a light dusting of cinnamon.

Enjoy!

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Of penguins and porridge

I have serious issues with the Scottish weather.  This isn’t a new development, far from it, but I was particularly reminded of this over the weekend.  At the beginning of March, we had beautiful weather (and in fact at the end of February too, since I managed to end up with a sunburnt nose whilst fieldworking) – granted it wasn’t 25°C let’s-hit-the-beach-in-our-bikinis weather, but it was still warm enough during the day to swap my boots for ballet flats.  This is a major thing for me, because I get cold really easily.  The weather last week was a bit iffy – mostly sunny during the day, with a few unexpected rain showers in the evenings, but the main issue was the cold wind (and associated occasional horizontal rain).  St Andrews is coastal, so it tends to be quite windy anyway, but there were several days where walking down the street felt like you were participating in some sort of wind tunnel experiment.  Consequently, not only did I have to switch back to boots, but I spent most of last week sporting what can only be described as a bit of a macaroni penguin (Eudyptes chrysolophus) hairstyle.  In case you don’t know, this is what a macaroni penguin looks like (from National Geographic Stock):

I know, I know, it’s a HOT look.  Though I didn’t have the yellow-and-black thing going on (how impressive would it be if the wind could do that?!), just the crazy side tufts.  And this is coming from somebody whose hair is usually always at least a little bit messy, and accepts it as such.  So anyway, despite the macaroni penguin hair, at least it was still mostly sunny.  Now I know it can’t be sunny forever, but it’s very nearly officially Spring, and I was quite a fan of this whole it’s-getting-warmer-let’s-pretend-it’s-nearly summer thing.  However, the weather clearly had other plans, because the temperatures dropped and it rained the entire weekend.  In true Scottish style, we were treated to every possible kind of rain – fat rain, misty drizzly rain, sideways rain, etc.  I even got caught in some upwards rain at one point (apparently Scottish weather hasn’t got the hang of gravity yet).  Oh and it briefly hailed, too.

This return to wet, wintry weather resulted in a sudden craving to have porridge for breakfast.  This happens to tie in rather well with this month’s Breakfast Club, hosted by Taste Space, who has chosen the theme “Whole grains.”  I hadn’t really decided what I wanted to do for the challenge yet, but porridge fits the bill perfectly, because guess what?  Porridge oats are whole grains, hurrah!  I get the impression that “Whole grains” were chosen because they are healthy, and we were probably supposed to come up with a healthy breakfast, which this might have been, if I hadn’t been slightly over-enthusiastic with the quantities of honey and whisky that I added the first time I made this (resulting in a great start to the day!).  Oh well.  It’s still whole grain-based.  And whisky is made from barley, and that’s a whole grain, too…  So ya, heather honey and whisky porridge – whole grains all round!  Oh and it’s yummy, too – it’s still raining (torrential at the moment) so I made it again for breakfast today (with slightly more sensible quantities of everything, as in the recipe below).

Heather honey & whisky porridge

Serves 1
Adapted from BBC Food

You could use clear honey and spiced rum instead of the heather honey and whisky.  Or any other combination of flavours.  I suppose the whisky (or rum) is optional, but why wouldn’t you want to add it?  I used Glenfarclas 10 year, because I think it tastes a bit like fruitcake, and I decided that was appropriate for breakfast.

Ingredients

40g porridge oats
2 tbsp double cream, plus extra to serve
200ml whole milk
1 tbsp soft brown sugar
1 tbsp whisky
1 tbsp Scottish heather honey

Directions

1.  Add the oats, cream, milk, sugar and whisky to a small saucepan and simmer over a gentle heat, stirring occasionally (always clockwise if you’re a purist.  Before you ask, I have no idea why.) until thickened to your liking.

2.  Remove from the heat, pour into a bowl, stir in the honey and drizzle a little bit of extra double cream over the top.  If you like your porridge really sweet, sprinkle a pinch of brown sugar over the top.

Enjoy!

PS – Dear Scottish weather, could you please stop raining now?  Thanks ever so much.  Yours, etc., M.

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