‘Apfelstrudel’ Porridge

I woke up with a sense of craving a comforting and warming breakfast this morning, with the cold mornings becoming an ever increasing present feature these days. I decided upon porridge, but I was bored of just topping it with honey, and I always found golden syrup much too sweet, and cinnamon just doesn’t cut the mustard. I want texture, freshness and taste!

I had wanted damson compote, but all the damsons are in the freezer waiting to be made into jam. It seemed as though honey would have to do. But then I remembered I had a bunch of organic discovery apples to use up as they were on the brink of only being deemed useful in a crumble… As I had made an apfelstrudel the previous night this sparked some inspiration into concocting a recipe which could incorporate the flavours and sense of comfort which you get when eating a slice of apfelstrudel. And here it is, comforting yet wonderfully healthy, Autumn in a bowl. I have to say it is such a lovely way to begin your day! 

Method: 

Begin by roughly peeling and coring the apples, then slice thinly. Add the apples to a saucepan set over a low heat with the juice and zest of half a lemon. Let the apples cook down slightly, stirring occasionally in order to stop the apples from sticking to the pan. Add the sultanas after a couple of minutes. Keep cooking until half of the apples have softened into a purée, but make sure that half of the apple slices are still intact as you want a difference in texture, not just a smooth purée!

Preheat the oven to 180’c, place the flaked almonds on a baking tray lined either with foil or greaseproof paper. Toast the almonds in the oven for 5 minutes or until lightly toasted. Keep an eye on the almonds and check them regularly as it is very easy for them to catch and burn extremely quickly!

Now for the porridge, everyone likes their porridge differently, so please make your porridge according to your taste or the packet instructions. For me, my porridge has to be thick but still with movement to it. I make my porridge by combining the milk and porridge in a saucepan which is set over a low heat, I continuously stir until the porridge has thickened, this takes roughly about 5 minutes. Once the porridge is cooked, you are ready to assemble!

Place the porridge in a heated bowl, top with the stewed apples and sultanas. To finish, scatter the toasted flaked almonds over the top! Enjoy immediately, whilst still hot!

 

N.B. – The stewed apples will make enough for you to be able to store any leftovers in an airtight container in the fridge which you can enjoy the next day! Image

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