Tuesday, 1 December 2015

Porridge & Muesli Book Review

I LOVE breakfast. I love brunch too. There's something comforting about breaking the all night fast whilst I have been asleep and I truly believe that the first meal of the day is the most important. Often, breakfast can become a bore. Perhaps not for the adventurous, but I know many who have the same cycle of breakfasts: boiled eggs on toast, avo on toast, cereal and for some they eat nothing. I'm a little adventurous and am always keen to try new breakfast ideas from around the world and also to transform every day  ingredients into something spectacular.
When the word porridge comes to mind, more often that not I think of the Scottish rolled oats porridge or the Caribbean cornmeal porridge, often served with tropical fruits or seeds (the former rather than the latter). So when I heard of The Porridge and Muesli Book I was intrigued a whole book dedicated to porridge. What this book is a revolutionary take on a breakfast classic. What really opened my eyes is that porridge is so much more than oats; it can be made with oat flour, pudding rice, buckwheat and rye flour. The recipes in this book are really inspiring and some of my favourites include Christmas Porridge with Wholemeal Grits, Porridge On The Go, Creme Fraiche Porridge and Porridge Bread.

The chapters include the following:
  • Oat Porridge Recipes: recipes to try include Oat Porridge Melba and Toasted Oat Flour Porridge.
  • Barley Porridge Recipes: stand out recipes include Barley Porridge with Oats and Christmas Porridge with Wholemeal Grits.
  • Rye Porridge recipes to try include: Rye Flour Porridge, Blueberry Porridge and Creme Fraiche Porridge. 
  • Wheat Porridge recipes, stand out recipes include: Blueberry and Raspberry Porridge and Semolina Porridge
  • Different Porridge recipes, perhaps my favourite chapter, stand out recipes include: Davos Porridge, Millet Porridge and Classic Christmas Porridge and Baked Apple Porridge.
  • Porridge Bread recipes: recipes to try include Porridge Bread and Easy Soft-Crust Porridge Rolls.
  • Muesli and Granola, good recipes to start with include: Toasted Basic Muesli, Crispbread Muesli and 
  • Fruit and Jam: Recipes to try include strawberry and rhubarb compote. 
Baked Fruit

Pajala Porridge

Pajala Porridge

Pajala Porridge

Pajala Porridge
Recipe for Pajala Porridge
Pajala Porridge
Serves 4-6
4-6 stoned prunes
4-5 dried apricots
30g linseeds
30g raisins
1/2 tsp salt
900 ml - 1 litre cups water
40g oat bran
80g rolled oats with bran
Raspberry jam and milk, or gooseberry jam, honey and an oat drink to serve.

Chop the prunes and apricots into small pieces. Mix hem with the linseeds, raisins, salt and water in a stainless-steel pan. Leave to stand overnight.
The next day, add the oat bran and roles oats. Bring to the boil, then simmer the mixture for 3-5 minutes, stirring constantly. Add a little more water if the porridge is too thick.
Serve with raspberry jam and milk, or with gooseberry jam, honey and an oat drink.
Tip: Make a big batch of porridge. Quickly cool down what you don't eat straight away, then cover it and store it in the fridge for a maximum of four days. To serve, divide into portions and heat up in the microwave for a few minutes on Medium when you are ready to serve.

Many thanks to Pavillion Books for my review copy.
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