It’s been quite a while since my last post. It’s not that usual for me to miss some weeks of photos and recipes but I must confess that lately inspiration has been scarce to say the least. I am not fighting it. I decided to let it go and write only when the content is good. I hate leaving things not-quite-right; it’s just not my style, so I went with the not-to-force-it attitude which works for me, at least for a little while. On a more positive note, J and I have also been to London till last week. We’ve been up visiting J2. It was good fun and we revisited some of our old favourite spots together with new ones. Exciting times indeed. The highlight of the trip was the fact that we managed to meet a handful of our dearest friends, a few in Guildford, with some Shakespeare thrown in the mix. Good times.
So to get C&T going again, I wanted to post one of my favourite photos I took last year. Here’s how you can turn a simple porridge into something delicious. Do you remember Eric Lanlard’s recipe for peach muffins from Chocolat? I had a ton of extra raspberries in the fridge after baking those, and decided to lightly crush and throw them in with my morning porridge together with a peach or two. I wasn’t sure if I would like it or not. I did though. A lot. It felt like a comforting hug. This is what you need for one helping.
- ½ cup porridge oats
- water, enough to just cover the oats
- touch of sugar, optional
- small pinch of salt, optional
- a splash of semi-skimmed milk
- 2 tablespoons lightly crushed raspberries
- 1 ripe peach, peeled and cut into quarters, or use tinned peaches
- maple syrup
Put the porridge oats in a small pot and cover with water, on high heat. When the water starts to boil, reduce the heat to minimum and stir continuously until all the water has been absorbed in the oats. Add some sugar and a little pinch of salt if you want to, stir and add the milk. I don’t like my porridge to look like industrial-strength glue, so I keep it quite liquidy. But that depends on individual taste so go ahead and cook it how you like it!
Serve it in your favourite breakfast bowl, adding the crushed raspberries and peaches on the top. A squirt of maple syrup will add a little somethin’ somethin’ to your morning.
Browse the C&T archive for more recipes.
One year ago: Churros
Two years ago: Apple and Walnut Cake
Three years ago: Stuffed Vegetables
Four years ago: Lemon Muffins
3 thoughts on “Oats with peaches and crushed raspberries”
Yum! Looks great! All of your photos make my mouth water! Can’t wait to see more of your recipes! 🙂
Thank you! Am also following your blog. Love it.