I have porridge for breakfast fairly often but now that the weather is starting to get cold, it's probably time to make it my regular breakfast now. Most mornings I just add some dried fruit and sometimes some honey but this week I thought I would try a different flavour each day.
Monday: Peanut butter and Cranberry
Since it is World Porridge Day, I decided to do a different porridge each day this week. I only decided this after I had already left for work so this morning I used what I had available: a tub of dried cranberries and a small pot of peanut butter.
Tuesday: Dried raspberry
While I like raspberries, the taste didn't get into the porridge and they were very 'bitty' to eat.
Wednesday: Apple, cinnamon and brown sugar
I have mentioned before that most cake recipes don't use enough cinnamon. Unfortunately I made the same mistake myself and didn't add enough to the oats. Next time, I will add more and possibly use sweetened cooked apple instead of chopping a fresh apple into the porridge.
Thursday: Strawberry Porridge
We have a bag of frozen strawberries so I put some in a tub to defrost in the fridge overnight and added them to the porridge after I had cooked it. I then gave it another 20 seconds in the microwave to make sure the strawberries weren't too cold.
Fresh strawberries don't always have much flavour and I could probably have added more but this was ok.
Friday: Nutella and Peanut Butter
This used to be a favourite of mine but I hadn't had it for a while. We recently bought a jar of nutella so I made it again today. This was possibly my favourite of the week.
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This was inspired by a recipe in The Creative Vegetarian Cookbook. We made a few changes, such as adding chicken (which was in the fridge and needed eating) and using the vegetables we had available in the house.
For the pastry:
- 60g butter
- 120g self raising flour
- 60g grated cheese
- 60g ground up salted peanuts
For the filling:
- 1 medium onion
- 1 red pepper
- 1 courgette
- ½ leek
- 3 medium tomatoes.
- pinch of chilli
- 2 cloves garlic
- 1 tsp chopped parsley
- 2 chicken breasts
For the sauce:
- 40g plain flour
- 40g butter
- 300ml milk
- Mix the pastry ingredients together.
- Chop the chicken and vegetables and gently fry until the chicken is cooked and the vegetables have softened.
- To make the white sauce, make a roux using the butter and flour and slowly add the milk to make a thick sauce.
- Mix the filling and sauce together and pour into an oven-proof dish.
- Roll out the pastry and cover the filling. Brush with some beaten egg.
- Bake for 30 minutes at gas mark 5.
We melted a mixture of milk and plain chocolate together and poured some into paper cake cups. The peanut butter was made by putting some salted peanuts into a food processor. The peanut butter was slightly crumbly. We tried to avoid adding any extra fat so didn't add any vegetable oil to the peanuts but next time we make it, we might add a small amount to help make it more like a paste.
This was adapted from a recipe in the You magazine which came with the Mail on Sunday. The original version called for almond butter and rapeseed oil but we changed those for ingredients we already had in the house.
250g Peanut butter.
80ml Sunflower Oil.
120ml Maple Syrup.
1 tsp vanilla extract.
200g Spelt flour.
60g plain chocolate (around 70% cocoa), broken into chunks.
Mix oil, peanut butter, maple syrup and vanilla extract together.
Mix in the flour and chocolate.
Form into small disks and bake at gas mark 4 for about 20 minutes.