Chestnut, Pork, Parmigiano Reggiano & Herb Stuffing

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Make Chestnut, Pork, Parmigiano Reggiano & Herb Stuffing

Chestnut, Pork, Parmigiano Reggiano & Herb Stuffing

A great all-round stuffing made with the ‘King of Cheeses’.

This stuffing is absolutely delicious and easy to make, it will compliment any Christmas dinner perfectly!

Serves 8

Prep time: 15 minutes 

Cooking time: 20 minutes

Ingredients

450g sausage meat

300g pork mince

25g unsalted butter

2tbsp olive oil

150g cooked chestnuts (vacuum packed), chopped

¼ tsp fresh grated nutmeg

100g fresh white breadcrumbs

Large handful of fresh flat parsley, chopped

Small handful of fresh sage leaves, chopped -  plus 8 extra leaves

100g Parmigiano Reggiano*, grated

2 garlic cloves, crushed

1 egg, beaten

Sea salt & freshly ground pepper

8 rashers of streaky bacon

Method

1.    Preheat the oven to 180°C/160°C Fan/350°F/Gas mark 4.

2.    In a large bowl mix the sausage meat and pork mince and set aside.

3.    In a large frying pan heat the butter and oil, add the chestnuts and fry for 2-3 minutes.  Add the nutmeg and allow to cool slightly and add to the pork.  Now add the breadcrumbs, parsley, chopped sage, Parmigiano Reggiano, garlic, egg and season.  Mix with your hands until fully combined then press into a 1kg loaf tin lined with cling film.

4.    Chill for 10-15 minutes, turn out of the tin and cut into 8 rectangles.  Place a sage leaf on top of each rectangles and wrap with bacon.

5.    Place on a baking tray and bake for 15 minutes or until the bacon is golden and stuffing is cooked.

*         Parmigiano Reggiano cheese, known as the King of Cheeses, is one of the world’s oldest and richest cheeses - still produced today as it was nine centuries ago.

*         A long ageing period is fundamental in building the aromas and texture of Parmigiano Reggiano. Such complexity is achieved in a totally natural way, without any additives, making Parmigiano Reggiano 100% natural, easy to digest and high in calcium.

*         The minimum maturation time is at least 12 months, but only when it reaches approximately 24 months of age, is at its best. Ageing can continue up to 36 months or more, during which time the cheese develops its flavour, texture and digestibility.

*         Parmigiano Reggiano is a P.D.O. product. P.D.O. products are defined and protected by European Union law in order to defend the reputation of regional foods. This mark ensures that Parmigiano Reggiano can only be produced in Parma, Reggio Emilia, Modena, Bologna to the west of the Reno River and Mantua to the east of the Po River.

For more information please visit https://www.parmigianoreggiano.com/english/default.aspx

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Parmigiano Reggiano Biscuits

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Make Parmigiano Reggiano Biscuits

Parmigiano Reggiano Biscuits

These biscuits made with the King of cheeses are so light and crisp, make lots because they are extremely moreish!  Make the dough in advance and bake when required.  They are perfect for unexpected guests over the festive season – simplicity at its best!

Makes 60

Prep time: 10 minutes (plus 1 hour chilling time) 

Cooking time: 10-15 minutes

Ingredients

125g unsalted butter, cubed & softened

70g Parmigiano Reggiano*, grated

50g mature cheddar, grated

150g plain flour

¼ tsp smoked paprika

Method

1.    In a food processor place all the ingredients and blend together, add 1-2 tbsp cold water and blend further until you have a dough.

2.    Lay a sheet of cling film on a work surface and spoon half the mixture down the centre to form a log, about 3cm wide.  Firmly roll up.  Repeat this with the remaining mixture until you have 2 logs, now place in the refrigerator for an hour until chilled and firm.

3.    Preheat the oven to 180°C/160°C Fan/Gas mark 4.

4.    Remove the log from the fridge and cut into 3mm slices and place onto a lined baking tray.  Place in the oven for 10-15 minutes or until lightly golden and then transfer to a wire rack to cool completely and become crisp.

5.    These biscuits can be stored in an air-tight container for up to 2 days.  Or you can freeze the uncooked dough for up to 1 month.

*         Parmigiano Reggiano cheese, known as the King of Cheeses, is one of the world’s oldest and richest cheeses - still produced today as it was nine centuries ago.

*         A long ageing period is fundamental in building the aromas and texture of Parmigiano Reggiano. Such complexity is achieved in a totally natural way, without any additives, making Parmigiano Reggiano 100% natural, easy to digest and high in calcium.

*         The minimum maturation time is at least 12 months, but only when it reaches approximately 24 months of age, is at its best. Ageing can continue up to 36 months or more, during which time the cheese develops its flavour, texture and digestibility.

*         Parmigiano Reggiano is a P.D.O. product. P.D.O. products are defined and protected by European Union law in order to defend the reputation of regional foods. This mark ensures that Parmigiano Reggiano can only be produced in Parma, Reggio Emilia, Modena, Bologna to the west of the Reno River and Mantua to the east of the Po River.

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Cauliflower & Chestnut Gratin with a Parmigiano Reggiano Cream

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Make Cauliflower & Chestnut Gratin with a Parmigiano Reggiano Cream

Cauliflower & Chestnut Gratin with a Parmigiano Reggiano Cream

This decadent cauliflower gratin made with the King of cheeses is the perfect addition to any Christmas dinner.  It is simply divine!

Serves 4-6

Prep time: 10 minutes 

Cooking time: 30 minutes

Ingredients

1 large cauliflower (600g-750g), cut into bite-size pieces

10 cooked chestnuts, chopped

600ml double cream

60g Parmigiano Reggiano* cheese, grated

½ tsp fresh thyme, chopped

Freshly ground salt & pepper

For the Herb Breadcrumb:

70g sourdough bread

1 small garlic clove, peeled & finely chopped

1 tbsp. olive oil

1 tbsp. fresh parsley

½ tsp fresh thyme leaves

½ tsp fresh rosemary leaves

1 tbsp. Parmigiano Reggiano cheese, grated

Freshly ground salt & pepper

Method

1.    Preheat oven to 200°C/Fan 180°C/Gas mark 6.

2.    Add the cauliflower, chestnuts and cream to a large pan and bring to the boil, reduce to a simmer and cook for 10-12 minutes or until tender.  Remove the cauliflower and chestnuts with a slotted spoon and set aside.

3.    Now add the Parmigiana Reggiano and thyme to the cream and return to the boil then reduce to a simmer for 10 minutes or until the cream thickens.

4.    Meanwhile make the herb breadcrumbs, place the bread into a food processor and blitz until you have fine breadcrumbs, now add the remaining ingredients and blitz until fully combined.

5.    Return the cauliflower to the cream mixture and season to taste.  Spoon the cauliflower and Parmigiano Reggiano cream into an ovenproof dish and sprinkle over the herb breadcrumbs.

6.    Place in the oven for 5-10 minutes until golden and the sides are bubbling.  Enjoy!

*         Parmigiano Reggiano cheese, known as the King of Cheeses, is one of the world’s oldest and richest cheeses - still produced today as it was nine centuries ago.

*         A long ageing period is fundamental in building the aromas and texture of Parmigiano Reggiano. Such complexity is achieved in a totally natural way, without any additives, making Parmigiano Reggiano 100% natural, easy to digest and high in calcium.

*         The minimum maturation time is at least 12 months, but only when it reaches approximately 24 months of age, is at its best. Ageing can continue up to 36 months or more, during which time the cheese develops its flavour, texture and digestibility.

*         Parmigiano Reggiano is a P.D.O. product. P.D.O. products are defined and protected by European Union law in order to defend the reputation of regional foods. This mark ensures that Parmigiano Reggiano can only be produced in Parma, Reggio Emilia, Modena, Bologna to the west of the Reno River and Mantua to the east of the Po River.

For more information please visit https://www.parmigianoreggiano.com/english/default.aspx

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Rosemary Clementine Gingerbread Layer Cake

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Make Rosemary Clementine Gingerbread Layer Cake

Sabores, texturas, cores e cheiros desta época festiva. Combinações que aprecio de um alecrim que veio de Portugal enfiado numa mala de cabine. De um alecrim que nasce bravo e que tem um sabor mais intenso. Intensidade no cheiro e sabor com que infunde este bolo, também festivo. Para celebrar esta época. Uma época que não costumo fazer bolos. Pelo menos não deste género de bolos. Mas que é um bolo de Natal porque as especarias da época estão lá todas. Com a Clementina a anunciar a chegada do Inverno. Um bolo para celebrar esta época.

Flavours, textures, colours and smells of this festive season. Combinations that I appreciate from a rosemary that came all the way from Portugal stuffed in the bottom of a hand luggage. Of a rosemary that born wild and has a stronger flavour. Strong smell and flavour infusing this cake, also festive. To celebrate this season. A season in which I do not bake cakes. At least not this kind of cakes. But which is a Christmas cake because all the seasonal spices are there. As is also the Clementine to announce the arrival of Winter. A cake to celebrate this season.

Bolo de Alecrim, Clementina e Gingerbread às camadas com Cobertura de Cardamomo e Iogurte Grego e Arandos Açucarados

faz 1 bolo

Esta receita de bolo de alecrim, clementina e gingerbread surge de uma combinação de vários sabores que aprecio (biscoitos de alecrim e laranja, do ano passado!), como alecrim e citrinos (ao invés, de chocolate e laranja!) e de especiarias. Com uma cobertura de cardamomo e iogurte grego (ao invés de manteiga), para ficar mais cremoso e ao qual adicionei mais açúcar em pó para ficar mais espesso, pois o bolo é mais para o alto.

Esta receita é feita a pensar em formas de 18-20 cm.

Para fazer o bolo têm duas opções. Primeira, preparar a massa do bolo, cozinhar um só bolo de uma vez e depois dividir em 3 camadas iguais. Ou, uma Segunda opção, preparar a massa do bolo e dividir por igual por 3 formas para levar ao forno.

Eu optei pela segunda opção e fiz as 3 camadas em separado.

ingredientes para o bolo:

150 g manteiga s/ sal (temperatura ambiente)

150 g açúcar branco

150 g açúcar castanho

3 ovos L

sumo de 1 clementina

2 c. chá alecrim fresco (finamente picado)

2 c. chá gengibre em pó

2 c. chá canela em pó

2 c. chá cardamomo (cerca de 20 vagens)

300 g farinha s/ fermento

2 c. chá fermento em pó

Começar por aquecer o forno para 200ºC e forrar três formas de 20cm com manteiga e farinha.

Então numa taça misturar a manteiga e o açúcar e bater bem até ficar bastante uniforme (cerca de 5/10 minutos). Ir adicionando então os ovos, um de cada vez e bater bem entre cada nova adição. Depois adicionar à mistura o sumo da clementina e as especiarias - alecrim, gengibre, canela e cardamomo. Por fim envolver a farinha e o fermento em pó na mistura.

Verter a mistura para as formas previamente forradas e levar ao forno durante 20/30 minutos, até estar cozinhado (teste do palito) e assim bem dourado.

Deixar a arrefecer o bolo numa rede por completo antes de o montar.

ingredientes para os arandos açucarados:

50 g arandos

100 ml água

50 g açúcar

A melhor forma é preparar no dia anterior ao bolo. Num jarro adicionar a água e o açúcar e ir mexendo constantemente até se dissolver. Adicionar então os arandos e deixar a marinar durante a noite.

No dia seguinte, escorrer a água e colocar os arandos num prato. Cobrir então com mais açúcar e mexer para ficarem todos bem envolvidos em açúcar.

ingredientes para a cobertura de queijo, iogurte grego e cardamomo

400 g queijo creme

400 g iogurte grego natural

150 g açúcar em pó

1 c. chá cardamomo (cerca de 10 vagens)

Numa taça misturar os ingredientes todos - esmagar as vagens na hora para um sabor mais intenso. Misturar com uma colher até estar uma mistura homogénea.

montar o bolo:

As camadas de bolo deverão ter cerca de 2 cm de altura. Não precisam de ser perfeitas mas relativamente uniformes - quer se coza o bolo todo numa forma de uma só vez ou as 3 camadas em separado.

Colocar então a primeira camada num cake stand, barrar com 1/3 da mistura de queijo e iogurte grego de forma uniforme e relativamente plana. Colocar a segunda camada de bolo e repetir o processo. Colocar a terceira camada de bolo e repetir o processo com a restante cobertura de queijo creme e iogurte grego.

Decorar então o bolo com nozes, arandos açucarados e raspa de clementina.

Colocar no frigorífico até hora de servir.

Enjoy!

Rosemary Clementine Gingerbread Layer Cake with Cardamom Greek Yoghurt Frosting and Sugared Cranberries

make 1 cake

This recipe for a rosemary, clementine and gingerbread cake comes from a combination of flavours that I love (see rosemary and orange biscuits from last Christmas!), like rosemary and citrus fruit (instead of chocolate and orange!) and spices. Adding a cardamom greek yoghurt frosting (instead of butter), to make it creamier and to which I added more powdered sugar than I usually would to make it thicker as is rather a tall cake.

This recipe is made for 18-20 cm cake tins.

To make the cake there is two options. First, prepare the cake batter, cook as just one cake and then slice it into 3 even layers. Or, second option, prepare the cake batter and divide equally among 3 cake tin and bake them in the oven.

I choose the second option and cooked 3 layers separately. 

ingredients for the Rosemary Clementine Gingerbread Cake

150 g unsalted butter (room temperature)

150 g white sugar

150 g soft brown light sugar

3 large eggs

juice of 1 clementine

2 tsp. fresh rosemary (finely chopped)

2 tsp. ground ginger

2 tsp. ground cinnamon

2 tsp. cardamom (20 pods - freshly grounded)

300 g plain flour

2 tsp. baking powder

Start by preheating the oven to 200ºC degrees and grease a 20cm round cake tin with butter and flour.

In a bowl mix the sugar and butter with a hand mixer until creamy (around 5/10 minutes). Then add the eggs, one at the time, white continuing to mix it. Then add the clementine juice and spices - rosemary, ginger, cinnamon and cardamom - and mix it well. Now fold the flour and baking powder.

Pour the mixture to the previously greased cake tin and bake in the oven for around 20/30 minutes (depending on the method you choose - and do the toothpick to check!) until well cooked and lightly brownish.

Leave it to cool down completely in a cooling rack before assembling the cake.

ingredients for the sugared cranberries:

50 g cranberries

100 ml water

50 g sugar

The best way is to prepare it on the day before. In a jar mix the water and sugar and stir constantly until the sugar dissolves. Add the cranberries and leave it to 'marinate' overnight.

Next day, drain the water and spread the cranberries on a flat plate. Spread some white sugar on top and stir so all cranberries are well coated in sugar.

ingredients for the cardamom greek yoghurt frosting:

400 g cream cheese

400 g plain greek yoghurt

150 g powdered sugar

1 tsp. cardamom (freshly grounded - around 10 pods)

In a bowl mix all the ingredients - the cardamom should be freshly grounded for a stronger flavour. Mix with a spoon until a very creamy and consistent mixture.

assembling the cake:

The cake layers must be around 2 cm. They do not need to be perfect but relatively uniform - should you choose the method of cooking just one cake and then slice it into layers or cook 3 separate layers.

Place the first layer on a cake stand, spread 1/3 of the cream cheese and greek yoghurt mixture in a uniform and relatively flat way. Place the second cake layer and repeat the process. Place the third (and last layer!) on top and repeat the process by spreading the remaining cream cheese and greek yoghurt mixture.

Decorate the cake with some walnuts, sugared cranberries and clementine zest.

Place in the fridge till it's time to serve.

Enjoy! 

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Billionaire's Shortbread

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Make Billionaire's Shortbread

Eu adoro Doces de Natal Portugueses. Não é só sobre os sabores. É também as memórias. As memórias de infância. É bom ter estas recordações. É engraçado como um sabor ou um prato nos consegue levar lá. Eu gosto desta sensação. Eu gosto de que a comida e sabores tenham este poder sobre mim. Assim como gosto das recordações que Billionaire's Shortbread me traz de um café que eu costumava ir. Eram muito bons. E eu gosto dessas memórias. Sentado num café quando estava tanto frio lá fora. Passar bons tempos com amigos e a comer Billionaire's Shortbread. Eu gosto dessa sensação. Talvez comece a fazer todos os anos só pelas memórias. Não só porque são realmente bons mas também pelo quão feliz me deixam.

I love Portuguese Christmas sweets. It isn't just about the flavours. It's also about all the memories. All those childhood memories. It's good to have these memories. It's funny how the flavour of a dish can take you there. I like that feeling. I like that food and flavours have that power in me. As I like that Billionaire's Shortbread remind me of a café that I used to go. They were really good. I am very found of those memories. Seated on that café, while I was really cold outside. Spending quality time with friends and having Billionaire's Shortbread as a treat. I like that feeling. I might just start baking these one every Christmas just for those memories. Not only because they are really good but also because how happy they make me.

Receita de Billionaire's Shortbread do Jamie Oliver

faz 1 forma (24 pedaços)

Esta receita de Billionaire's Shortbread é do Jamie Oliver e está no seu novo livro - Jamie Oliver's Christmas Cookbook. Alterei apenas algumas quantidades, sobretudo porque a minha forma era uma bocado mais pequena que a dele, também porque a quantidade de manteiga usada nesta receita é substancial e retirei a Guinness (100 ml) que é usada na receita original para o caramelo.

A receita é boa, muito boa, mas dá uma quantidade enorme. Para servir um grupo de 10 pessoas, e ainda dá mais de 2 shorbreads por pessoa. Para menos pessoas é melhor reduzir a quantidade e fazer talvez metade.

ingredientes para o shortbread:

150 g manteiga sem sal (fria)

250 g farinha

50 g açúcar

Começar por aquecer o forno para 180ºC e forrar uma forma de 28cm x 18cm com papel vegetal. Então misturar a farinha, o açúcar e a manteiga numa taça e misturar com as mãos até a mistura ficar com uma textura areada. Adicionar 1 ou 2 c. sopa de água, para ajudar a mistura a ficar firme. Colocar na forma, espalhar com as mãos até ter uma camada nivelada e furar com um garfo. Levar ao forno por 20 minutos, até o shortbread estar cozinhado e ligeiramente dourado. Deixar arrefecer e começar a preparar o caramelo.

ingredientes para o caramelo:

250 g açúcar amarelo 'light'

200 g manteiga s/ sal

150 ml água

300 ml crème fraîche

Para preparar o caramelo, começar por misturar o açúcar, manteiga e água numa panela sobre lume médio-alto. Deixar fervendo até reduzir a metade da quantidade (cerca de 15 minutos) e ir mexendo de vez em quando. Adicionar então o crème fraîche, reduzir o lume para fraco e deixar a borbulhar gentilmente por 20 minutos, mexendo constantemente. Quando começar a engrossar, verter sobre o shortbread e espalhar para ficar numa camada nivelada. Deixar a arrefecer no frigorífico por 2 horas (eu deixou durante a noite!).

ingredientes para a cobertura chocolate:

250 g chocolate negro (70% cacao)

1 c. sopa de manteiga s/ sal

Colocar então o chocolate e a manteiga numa taça à prova de calor em banho maria e deixar derreter o chocolate enquanto se vai mexendo. Deixar arrefecer por um minuto e espalhar sobre 1 minuto (para o caramelo não derreter). Quando o chocolate tiver arrefecido uns minutos, espalhar uns flocos de sal por cima. 

Servir cortados em pequenos pedaços.

Enjoy!

Jamie Oliver's Billionaire's Shortbread Recipe

makes 1 tray (24 bites)

This recipe for Billionaire's Shortbread is from Jamie Oliver is new cookbook - Jamie Oliver's Christmas Cookbook. I made a few changes in the recipe, mainly because my tray is smaller than the one on the book, also because it uses so much butter and I did not add Guinness (100 ml) to make the caramel as in the original recipe.

The recipe is good, really good but makes quite a big quantity. Good for a group of 10 people and still more than 2 shortbreads for person. To make for fewer people I would say it's ideal to only make half of the quantities.

ingredients for the shortbread:

150 g unsalted butter (cold)

250 g flour

50 sugar

Start by preheating the oven to 180ºC and grease a 28cm x 18cm baking tray with baking paper. Then mix the flour, sugar and butter in a bow and rub it with your hands until the mixture is crumbly. Add 1 or 2 tbsp. of water, to help bring the mixture together into a dough. Place it in the baking tray, spread with the hands until it's an even layer and prick it with a fork. Bake in the oven for 20 minutes, until the shortbread is cooked through and slightly golden. Allow it to cool down and start preparing the caramel.

ingredients for the caramel:

250 g soft light brown sugar

200 g unsalted butter

150 ml water

300 ml crème fraîche

To prepare the caramel, place the sugar, butter and water in a saucepan over medium-high heat. Bring it to boil and allow it to reduce by half, stirring occasionally (around 15 minutes). Whisk the crème fraîche in, then reduce the heat to low and allow it to gently bubble for 20 minutes, stirring constantly. When thick pour it over the shortbread and spread it to become an even layer. Allow it to cool down and chill in the fridge for 2 hours (I left it overnight!).

ingredients for the chocolate top:

250 g dark chocolate (70% cacao)

1 tbsp. unsalted butter

Place the chocolate and butter into a heatproof bowl over a pan of gently simmering water and leave it to melt, stirring constantly. Allow it to cool down for a minute (so the caramel does not melt). When the chocolate has cold down, spring some sea salt flakes on top.

Serve in bite-size chunks.

Enjoy!

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Creamy Porridge w/ Cranberry Compote

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Make Creamy Porridge w/ Cranberry Compote

Pequeno-almoço na cama. Um pequeno-almoço relaxado. Um pequeno-almoço de conforto. O conforto da simplicidade das papas de aveia pela manhã. Do conforto de uma taça recheada de sabores natalícios e quente ao acordar. É um dos meus favoritos. Da simplicidade que quando polvilhado com canela me faz lembrar outros sabores. Se calhar é por isso que gosto tanto. Papas de aveia quando polvilhadas com canela sabe-me a arroz doce. Sabe-me a arroz doce alentejano de Estremoz. E eu que gosto tanto do Alentejo. Mas faz-me lembrar também outras aventuras. Que quando há pouco mais de quatro anos, numa outra casa, resolvi cozinhar 'porridge'. A Adriana dizia que era tão bom. Dizia que sabia fazer no micro-ondas. Mas eu é que era o cozinheiro e sem instruções nenhumas e sem saber o que estava a cozinhar, resolvi misturar tudo no tacho. Ficou no registo dos cozinhados não comestíveis. Porque o meu primeiro 'porridge' foi um tiro ao lado. Mas este que vêem aqui é cremoso, saboroso e é acompanhado por arandos. Arandos porque é Natal.

Breakfast in bed. A relaxed breakfast in bed. A comforting one. The simplicity and comfort of porridge in the morning. The comfort of a bowl filled with Christmas flavours. Warm upon waking. Is one of my favourites. That when sprinkled with cinnamon reminds me of other flavours. Maybe that's why I love it so much. Porridge when sprinkled with cinnamon tastes like portuguese rice pudding. Tastes like Alentejo's rice pudding from Estremoz. And I love Alentejo so much. But it also reminds me of other adventures. That when just over four years ago, in another house, I decided to cook porridge. Adriana said was so good. She said that she knew how to cook it in the microwave. But I was the one cooking in the house and without any instructions and without knowing what I was cooking, I decided to mix everything in the pan. It made its way to the book of inedible foods.. Because my first porridge was really bad. But this one here it's creamy, tasty and flavoured with cranberries. Cranberries because it's Christmas.

Receita de Papas de Aveia Cremosas com 'Compota' Arandos

para 2

Uma receita simples de papas de aveia. Uns minutos ao lume e está pronto. Uma receita básica que é acompanhada por uma 'compota' de arandos. Não é bem uma compota, é só uma mistura, que permite preservar os frutos e é óptimo para juntar ao pequeno-almoço. Seja umas papas de aveia, granola com iogurte ou panquecas.

'Compota' de Arandos

para 1 frasco

ingredientes :

150 g arandos

2 c. sopa água

1 c. sopa de mel

25 g açúcar

Colocar os arandos, água, o mel e o açúcar num tacho sobre lume médio. Deixar o açúcar dissolver e reduzir um pouco o lume. Deixar então a cozinhar por mais 5-6 minutos. Remover do lume, permitir que arrefeça, conservar num frasco hermético por cerca de uma semana no frigorífico. 

Papas de Aveia Cremosas ('básico')

para 2

ingredientes:

120 g flocos de aveia

450 ml de leite

200 ml de água

2 c. chá de açúcar

Começar por colocar os flocos de aveia, leite, água e açúcar numa panela a lume médio-forte.

Deixar levantar fervura, reduzir para lume brando e deixar cozinhar por mais 4 minutos, mexendo com frequência para obter um porridge cremoso.

Retirar do lume e colocar numa taça.

Servir então com a 'compota' de arandos, banana, maçã, sementes de girassol e de linhaça e uma colher de chá de mel.

Enjoy!

Creamy Porridge with Cranberry Compote Recipe

serves 2

Cranberry Compote

makes 1 jar

A very simple porridge recipe. Just a few minutes on the hob and it's ready. A basic recipe with a cranberry compote. It's not like a jam but just a mixture that allows to preserve the fruits and it's so good for breakfast. With porridge, yoghurt and granola or pancakes. 

ingredients:

150 g cranberries

2 tbsp. water

1 tbsp. honey

25 g sugar

Place the cranberries, water, honey and sugar into a saucepan over a medium heat. Let the sugar dissolve and reduce the heat a bit. Simmer for 5-6 more minutes. Remove from heat, allow it to cool, pour into a air tight container and store it up to 1 week in the fridge.

Creamy Porridge (basic recipe)

serves 2

ingredients:

120 g porridge oats

450 ml milk

200 ml water

2 tsp. sugar

Start by placing the oats, milk, water and sugar in a large pan over a medium-high heat.

Bring it to boil and reduce the heat to low. Let it simmer for 4 minutes, stirring it frequently to get a creamy porridge.

Then remove from heat and transfer to a bowl.

Serve with cranberry compote, banana, apple, sunflower and golden seeds and a teaspoon of honey.

Enjoy!

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