Mikedowney.co.uk
What's New
Site Map

Diary
Astronomy
Bits N Bobs
Computing
Food And Drink
Links
Photography
Welcome


Recipe Collections
Recipe A Week 2013
Recipe A Week 2010
A-Z of Regional Cakes
Alphabet of Nations


Selected Entries
Pinhole Photography
Keeping Quail
Coventry
Recipes
A different recipe each week
Friends websites
Oven Temperatures and Measuring Cups


Most popular stories
A Hamster's Home is his C...
Hamster Peanuts
Simple HDR photography wi...
A Tangfastic Mess
Halloween Animal Beds
Decaffeinated Coffee
Garden Fountain
Pizza, Hamsters and Ballo...
Hamster Baby Update
More Squirrel Photos
Not Quite HDR photography


RSS Feeds:
RSS Feed Entire Site.
RSS Feed Diary only.



Powered by Blosxom


Pinhole Photography Ring
pinhole webring logo
powered by RingSurf
Next | Previous
Random Site | List Sites

Fruit Juice Porridges

Story location: Home / Blog / food_and_drink /
27/Oct/2016

I carried on trying out different porridge recipes this week. A couple of highlights are below.

Apple and Blackberry Porridge

When I made the apple puree a few weeks ago, I bottled and froze the juice which collected in the bottom of the pan. I used it to make an apple and blackberry porridge.

Tropical Fruit Porridge

I used coconut water instead of milk, and added some tropical fruit mix.

Tropical Fruit Porridge



Porridge Week 2

Story location: Home / Blog / food_and_drink /
20/Oct/2016

I only had time to try 4 different porridges this week. I'm going to be away on Friday so won't have chance to make anything.

Monday: Bacon and Syrup

Yes, you read that right. I don't like mixing sweet flavours with meat and consider pineapple with gammon or on a pizza to be a very poor choice. I decided to be adventurous and try a sweet bacon porridge. Mistake. I could still taste it even after a cup of tea and brushing my teeth.

Bacon and Syrup porridge

Tuesday: Apple and Blackberry

After last week's Apple and Cinnamon porridge, I decided to try an Apple, Blackberry and Cinnamon porridge, using extra cinnamon. This was better than the plain apple one, although the blackberry seeds added a bit of a crunchy texture.

Wednesday: Lemon Berry Porridge

This was inspired by a recipe from the World Porridge Making championships. I used a mixture of frozen berries (blueberries, blackberries, wild strawberries and red gooseberries) which were mostly picked in our garden, with about a tablespoon of added lemon juice. I cooked the porridge in water instead of milk then added the fruit.

I tried the porridge first, before adding any extra sugar. I don't think it needed any. The fruit were quite sweet and the lemon juice balanced it out with some added sharpness.

Lemon Berry Porridge

Thursday: Chocolate and Coconut

This was inspired by the flavours of the Bounty chocolate bar. Since dessicated coconut can be quite 'bitty', I microwaved some in water last night then added it to the porridge this morning, along with some drinking chocolate. The coconut still had a bit of bite to it. I have tried coconut in porridge several times before and there are always some hard bits so I probably need to boil or simmer it for quite a long time to stop that happening.



Porridge Week 1

Story location: Home / Blog / food_and_drink /
14/Oct/2016

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.

Apple and cinnamon 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.

Strawberry Porridge

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.



Semolina Pudding and some recipe updates

Story location: Home / food_and_drink /
19/Jan/2014

I bought some semolina flour a few weeks ago when I saw a bag on offer in the supermarket. I originally bought it because I had read a few recipes which used it in combination with plain flour but the bag remained unopened until recently when I started using it instead of cornmeal to coat loaves or when rolling out pizzas.

Once I had opened it I intended to try a semolina pudding. I can't remember when I last ate this but back in primary school it was occasionally offered as a hot pudding with tinned prunes.

I started looking up recipes then found that a friend of ours had beaten me to it and had already blogged about it.

Since my 'new thing' is microwave porridge (more of that later) I tried making semolina in the microwave. I took 2 cups of milk, whisked in ⅓ cup of semolina, a couple of tablespoons of sugar and a splash of vanilla essence. I cooked it at full power for about 5 minutes, stirring regularly. I stirred in a tablespoon of jam to give a marbled effect. Since this makes quite a lot, there's no way I could eat that quantity all at once so I ate some while it was still hot then put the rest in a tub to set.

Getting back to the microwave porridge, since I don't like having to stand in front of the microwave making sure something doesn't boil over, I have started cooking the porridge on medium for 6 minutes. At this setting I can go away and do something else and it will cook on its own, without needing stirring.

See more ....

Rustic Spanish Bread revisited

I have been baking a lot of bread recently and have been getting through a bag of bread flour in a week, when previously a bag would last for a month or more. My latest loaf was a sourdough version of the Rustic Spanish Bread I made last week. The starter was made using sourdough but the main dough used regular yeast, following their recipe.

Sourdough Rustic Spanish Bread

Roast Salsify

I first grew salsify a couple of years ago. The roots were quite small and by the time I had peeled them there wasn't much left to cook. The ones I planted last year did better but I only got around to harvesting them a couple of days ago.

Salsify roots

After peeling the roots, I tossed them in olive oil and lemon juice then sprinkled them with sea salt and freshly ground black pepper. They were roasted at gas mark 6 for about 20 minutes. The thick ends came out ok but the tapered ends were a bit over-cooked and had blackened.

Roast Salsify

The flavour was quite mild and there was only enough for a snack but I'll probably have another go at growing them this year.



Week 46: Porridge Cake and Cauliflower Pizza

Story location: Home / food_and_drink / recipe_a_week /
12/Nov/2013

Now that we are approaching winter, I have started making porridge for breakfast. My usual approach is to put 1 cup of oats in a jug, add any dried fruit or other flavours (such as flaked almonds or shredded coconut), followed by 1½ cups of milk. I then leave this in the fridge overnight, ready to cook in the morning.

The porridge takes about 3 minutes to cook in the microwave. I don't add any sugar but I sometimes add a bit of honey.

I had spare porridge left over today (dried mango and coconut flavour). I thought I'd have a go at making a cake from it, following the same idea as the rice pudding cake. I had some 'cereal dust' from the bottom of a couple of boxes of cereal so I put that in too.

title

The end result was surprisingly similar to the rice pudding cake, with a moist, chewy and cakey texture. It's a good way of using up leftover porridge.

See more ....

The second recipe this week was a Cauliflower Pizza. My version was topped with bacon, black pudding, baked beans and cheese (using up some kitchen leftovers). I used half a cauliflower to make the base and I didn't really measure anything, I just mixed it together until it looked right.

Cauliflower Pizza

Making the base was a bit long-winded because our food processor is a bit small and it took several batches to break up the cauliflower and grate the cheese. This is a novel way of serving cauli, a bit more original than cauliflower cheese (which I do like - that's how I'll probably eat the other half).