Por­ridge as you’ve never seen it: all pimped up with pis­ta­chios, matcha and more.

A break­fast favourite gets a high-taste makeover in these in­ven­tive recipes

NZ House & Garden - - CONTENTS -

Car­rot Cake Por­ridge

The idea of putting grated car­rots in a sweet por­ridge may seem weird but they work very well here. The top­pings re­ally add to the whole “car­rot cake” ex­pe­ri­ence.

1 cup rolled oats

1½ cups wa­ter

1 cup al­mond or co­conut milk

2 car­rots, grated

1 ta­ble­spoon pure maple syrup, plus more

as needed

2 tea­spoons co­conut oil

½ tea­spoon vanilla ex­tract

1 tea­spoon ground cin­na­mon

½ tea­spoon ground nut­meg

¼ tea­spoon ground gin­ger Pinch of sea salt

1 tea­spoon freshly squeezed lemon juice

1-2 ta­ble­spoons al­mond but­ter (op­tional)

TOP­PINGS:

Co­conut yo­ghurt or Co­conut Whipped Cream

(see over­leaf) Raisins or sul­tanas Toasted wal­nuts Fresh co­conut chunks (op­tional) Com­bine all the por­ridge in­gre­di­ents, ex­cept the lemon juice and al­mond but­ter, in a medium saucepan and place over a medium-high heat. Bring to the boil with the lid on but slightly ajar.

Once boil­ing, re­duce to a sim­mer and cook 8-10 min­utes, stir­ring oc­ca­sion­ally, un­til car­rots are ten­der and the tex­ture is creamy. Stir in lemon juice and the al­mond but­ter (if us­ing) then trans­fer to bowls and serve with the top­pings. Serves 2

Banof­fee Oats

This is the por­ridge ver­sion of that favourite clas­sic dessert, banof­fee pie. The “tof­fee” is in the form of puréed dates.

2 cups rolled oats

4 cups wa­ter (or a mix­ture of milk of choice

and wa­ter)

Pinch of sea salt

2 ripe ba­nanas, sliced

DATE TOF­FEE:

10 dates, stoned and soaked in hot wa­ter for

5 min­utes

3 ta­ble­spoons wa­ter, plus more as needed

1 ta­ble­spoon al­mond but­ter Pinch of sea salt

TOP­PINGS:

Co­conut yo­ghurt or Co­conut Whipped Cream

(see over­leaf) Dark/bit­ter­sweet cho­co­late, grated, and/or

cacao nibs Com­bine oats, liq­uid and salt in a medium saucepan over a medium-high heat. Bring to the boil then re­duce heat to medi­um­low and sim­mer, stir­ring oc­ca­sion­ally, un­til most of the liq­uid is ab­sorbed, about 5 min­utes. Add ba­nanas and cook 5 min­utes un­til soft­ened and sweet.

Mean­while, make the date tof­fee by com­bin­ing the dates and wa­ter in a food pro­ces­sor or blender. Process un­til a purée is formed, ad­ding a lit­tle more wa­ter if needed. Add the al­mond but­ter and salt, and process again to in­cor­po­rate.

Serve por­ridge with a swirl of date tof­fee stirred in, topped with co­conut whipped cream and grated cho­co­late and/or cacao nibs. Serves 3-4

RECIPES L E A H VA N D E R V E L D T P H OTO G R A P H S CLARE WIN­FIELD

Newspapers in English

Newspapers from New Zealand

© PressReader. All rights reserved.