Here are some of the things I am enjoying this morning for the start of the weekend…
A warming bowl of porridge with honey and milk
Beautiful Australian wildflowers that my dad bought for my mum
A big stack of new cookbooks to work my way through
What are you enjoying this weekend?
That’s right, more Bill Granger loving. Perhaps bordering on an obsession but it’s difficult when the guy creates such amazing sounding food (including homemade english muffins and pasta, spinach and sausage bake).
The recipe for baked porridge caught my because I have never tried it before – I love stove top porridge but had never even thought of baking it in the oven. Bill says he was “inspired by the old-fashioned aristocratic tradition of baking porridge in the Aga overnight” and that this is the urban version without “the country house, the Aga or the butler”. The fact that this recipe is both simple and needs a while in the oven means it is perfectly designed to stumble out of bed, quickly prepare and put in the oven while bleary eyed, and creep back into bed while it bakes.
The baked porridge has a completely different texture and taste to stove top porridge and is definitely worth a repeat make!
Recipe adapted from Bill Granger, serves 2
- 2/3 C rolled oats
- 1/3 C hazelnuts, chopped
- 1/3 C sultanas
- 1/2 tsp vanilla
- 1/4 tsp cinnamon
- 1 tbsp brown sugar
- 300 mL milk
- 100 mL yoghurt
Preheat the oven to 130C (fan forced).
Mix all the ingredients together in a baking dish.
Place in the oven for about 45 minutes.
Enjoy. I’m pretty sure it can’t get any easier than that – no mixing bowls or special method of adding the ingredients whatsoever.