I've bought a couple of Ruby's books lately, including Flavour: Eat What You Love. It contains 170+ recipes, written in Ruby's inimitable style, feisty and conversational. In fact, her writing reminds me a little of Nigella's - friendly and factual and comforting. Mr P. and I were not feeling well on the weekend, so I decided to make one of her simplest recipes - porridge. Perfect for a cold Brisbane morning. Yep, it actually has been rather chilly these last few mornings.
Fortunately, I had roasted the nuts the day before when I was feeling less sick and exhausted, so they were all ready to be blitzed. It was just a matter of throwing everything into the saucepan, and stirring for a few minutes. Easy peasy, and so deliciously comforting.
200g. (7 oz) rolled oats - I used rolled wholegrain oats
100g. (3.5 oz) hazelnuts, roasted and ground - see Notes
850 mLs (28 fluid oz/3.5 cups) full-fat milk
400 mLs (1.6 cups) water
big pinch of salt : say 1/8 tsp?
big dash of ground cinnamon : 1/8-1/4 tsp (optional)
thick cream and brown sugar to serve - optional, but you'd be crazy not to:-)
Put the oats, nuts, milk, water, salt and cinnamon in a large saucepan over a medium heat
Bring to a simmer, stirring all the while
Once simmering, turn it down low and keep stirring for several minutes till it is thick
Serve with the cream and sugar
Roast the nuts in a single layer on a baking tray @ 180C for about 12-15 minutes (watch them carefully as they burn easily when almost done); rub them between your fingers in a tea towel or piece of kitchen paper to get rid of most of the skin, then blitz in a food processor till you have a crumbly meal
You could use a store-bought nut meal (try almond meal), but it won't have the same flavour as a freshly roasted and ground one
I used my Scottish spurtle to stir the porridge; this is a traditional implement dating from the fifteenth century (well, not mine personally - tee hee). And you must stir with your right hand in a clockwise direction, otherwise you will invoke the Devil. Phew! Crisis averted:-)
|roasted and ready for blitzing|
|and blitzed to a nice crumbly meal|
|ready to start cooking - see my lovely spurtle?|
|Just about done - see the bubbles?|
|ready to serve|
|so creamy, so nutty, so warming|
Flavour is divided into five chapters: Vegetables and Herbs/Fruit/Eggs and Dairy/Meat and Fish and Storecupboard. She further divides the chapters into various ingredients. This is a useful tack when you are trying to think of a recipe that uses up a particular old veg. lurking in the back of your fridge. Her recipes appear to be readily made, and with common ingredients. I'm looking forward to trying more of them!
|artwork © Sherry's Pickings|