Friday, 31 October 2014

Millet porridge with a coconutty twist

Charlotte was back home for a week so we took the opportunity to make something together for the blog. This time we found this delicious looking creamy millet porridge on pinterest. I've tried millet porridge on the blog before. That was with whole millet grains but this is a quicker version as you begin with grinding the millet.

I happened to have an old coffee grinder standing on the shelf that we cleaned by first grinding some millet and emptying it out. That got all the coffee residue out so we didn't get coffee tasting porridge (hmm, that doesn't sound so horrible actually. I'll have to try that sometime.) Anyway, here goes:

Millet porridge with a coconutty twist serves 4

1 cup raw millet
3 tsp coconut oil
2 cups milk of choice
1 1/2 cup water

Toppings (nuts, fresh or dried fruit, berries, cinnamon, coconut oil, maple syrup or whatever else you can think of)

Grind the millet in a clean coffee grinder or a food processor. Melt the coconut oil in a small pot. Add the ground millet and toast lightly for a couple of minutes. Pour in the milk and water and let simmer while the texture gets thicker. Stir every now and then.

Cook the porridge on low heat about 8 minutes with a lid on top without stirring. If it feels too thick when you take the lid off, add some milk or water. Get your toppings ready and the porridge is ready to serve.

Our choice of toppings: blended nuts, dried apricots and dates, coconut oil and cinnamon

This was a very good lunch for four and nice with different toppings so everyone could make their own serving. Afterwards we all felt like taking a nap.

Wednesday, 1 October 2014

Savoury Oatmeal - the Breakfast of Champions!

This article opens up whole new horizons for how to think about oatmeal, showing 12 recipes for savoury oats, including coupling it with egg, asian spices, kale, avocado and bacon. Barley and rice have always been something that kind of bridges the gap between porridge and other food, but I have never really seen oats as that versatile.

This is turning into a busy fall for me but I'm really hoping I'll have time to try some of these recipes. I like having porridge for lunch anyway, and I don't always want the sweeter versions. Let us know if you've tried one of them and tell us about it :)

Follow this link to read the full article. The picture is from the recipe for Sauteed Mushroom, Onion and Thyme Oatmeal by food blogger David on "A Bachelor and his grill