Challenge Book #24 - Maple Banana Porridge
If anyone has any ideas about how to take a good photo of porridge, please let me know!! It just does not lend itself to aesthetics. It's beige and kinda lumpy and formless. The only thing I could think to do was focus on a spoon.
Just as well it tastes so much better than it looks. I found the recipe for this - Maple Banana Porridge - in Sydney Food by Bill Granger. I've only ever eaten plain old traditional porridge - a dash of milk with a sprinkling of brown sugar. I've never really thought that it could be anything else. It's just one of those functional foods that you never really think much about. So this flavoured porridge was a real revelation to me - pleasantly but not overly sweet with a delicious banana flavour.
Bill serves his porridge with buttered apples. But who can be bothered with all that first thing in the morning? I simply diced up some fresh apple. I think it went rather well. It added a lovely bit of texture, crunch and flavour. Really I think you can use any fruit you wish.
Sydney Food is book number #24 in the KJ Wants a Kitchen Aid Challenge. I love Bill Granger's cookbooks. I have quite a few. Strangely though, despite the fact that he is an Australian chef, I have never seen his TV show. It is only shown on pay TV and I am too stingy to shell out for Foxtel. Anyway I watch too much TV as it is, without another 30 channels to waste my time over.
Banana Maple Porridge
(adapted from Sydney Food)
1 cup rolled oats
1 1/2 cups boiling water
1 cup milk
1 tbspn (4 tspn) brown sugar*
2 tbspn (8 tspn) maple syrup
1 banana, finely sliced
Place oats and water in a saucepan and leave to sit for 10 minutes. Add the remaining ingredients. Bring to the boil over a medium heat. Reduce to a simmer. Cook for 10 minutes. Stir often until the banana is almost dissolved. Remove from the heat, cover and leave stand for about 10 minutes. Serve with warm milk, some extra maple syrup and additional fruit if you wish.
*This is an Australian recipe. 1 Australian tablespoon = 4 teaspoons. 1 US tablespoon = 3 teaspoons.