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  • Posh Porridge: Rhubarb & Raspberry Compote

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    This document provides recipes for four types of porridge - steel cut oats, rolled oats, gluten free millet porridge, and microwave rolled oats. It also includes recipes for rhubarb and raspberry compote and oat crumble toppings. The porridge recipes serve 1-2 people and involve simmering or boiling oats or millet with water or milk on the stovetop or microwave for 2-20 minutes. The toppings are a fruit compote made from rhubarb, raspberries and custard powder and an oat crumble made from butter, brown sugar, flour and rolled oats.

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    This document provides recipes for four types of porridge - steel cut oats, rolled oats, gluten free millet porridge, and microwave rolled oats. It also includes recipes for rhubarb and raspberry compote and oat crumble toppings. The porridge recipes serve 1-2 people and involve simmering or boiling oats or millet with water or milk on the stovetop or microwave for 2-20 minutes. The toppings are a fruit compote made from rhubarb, raspberries and custard powder and an oat crumble made from butter, brown sugar, flour and rolled oats.

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    55 views1 page

    Posh Porridge: Rhubarb & Raspberry Compote

    Uploaded by

    api-310442644
    This document provides recipes for four types of porridge - steel cut oats, rolled oats, gluten free millet porridge, and microwave rolled oats. It also includes recipes for rhubarb and raspberry compote and oat crumble toppings. The porridge recipes serve 1-2 people and involve simmering or boiling oats or millet with water or milk on the stovetop or microwave for 2-20 minutes. The toppings are a fruit compote made from rhubarb, raspberries and custard powder and an oat crumble made from butter, brown sugar, flour and rolled oats.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 1

    Posh Porridge

    ½ c steel cut oats


    Pinch salt
    500mls water
    Gently simmer on stove top for 15-20mins (serves 2)
    0r
    1c Rolled Oats
    Pinch salt
    400 mls water
    Bring to the boil and simmer 2-3mins (serves 2)
    Or (microwave)
    ½ c Rolled oats
    1c water
    Microwave on HIGH 2 minutes
    Remove and stir
    Cook on HIGH further 30 seconds (serves 1)
    Or (GLUTEN FREE)
    1T coconut oil
    1c millet
    2 cups water
    Lightly toast millet in coconut oil in a saucepan 2-3 mins. Add 2cups
    water with a pinch of salt. Bring to the boil, cook 15minutes. Leave
    to sit for 5 minutes the fluff with a fork. Can store in fridge & reheat
    in the microwave, just add almond or coconut milk, heat until
    warm. (serves 2)

    Toppings
    Rhubarb & Raspberry Compote
    500g rhubarb cut
    100g sugar or ¼c honey
    2T custard powder mixed with ¼c water
    1c frozen raspberries
    Juice ½ lemon
    Heat until cooked.
    Will keep in a jar in the fridge up to 5 days
    Oat Crumble
    125g butter
    125g brown sugar
    1c flour
    1½c rolled oats
    Soften butter and cream with sugar.
    Mix in flour and rolled oats.
    Spread on oven tray, bake at 180C 15 minutes.
    Cool.
    Crumble over porridge. Keep in the fridge.

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