Although I am on a fairly demanding course, I luckily sometimes get a late start. This Wednesday, thanks to a 1 pm Microbiology exam, I had one of those rare, late-start days! I like being able to take my time in the morning to make something slightly ‘involved’. Not like FULL ON COOKING but not just toast with nut butter.
This weekend, as I was cycling through Headingly (an area near where I’m living in Leeds) to the health-food shop (hellooo smoked tofu!) I was over the moon to spot a greengrocer. As well as 75p butternut squash and mountains of apples, they had tall punnets of dainty strawberries for about £1.50. Although I felt mightily guilty about buying out of season strawberries, I hadn’t had fruit (except bananas) for about 2 weeks so I said ‘eff it’ and bought some. They got a bit smooshed in my panier and, due to it being October and all, they weren’t the sweetest berries anyway. So I cooked them down into a quick, jammy sauce along with some apple juice (freshly pressed from local apples!) for my porridge. A spoonful of lemon curd found its way in there, plus some chopped almonds for texture. Oh and, bee pollen, because….#pretty.
- 3 tbsp (35g) pinhead oats
- 2 tbsp quinoa , (or 2 tbsp more oats)
- 1/2 tsp coconut oil or butter
- a scant cup , (220 ml) water
- pinch of salt
- handful of sliced , , hulled strawberries, fresh or frozen
- 3 tbsp apple or orange juice
- 1 heaped tsp lemon curd
- 3 almonds , , roughly chopped
- bee pollen , , for sprinkling (optional)
- Place the oats and quinoa in a small pot with the coconut oil/butter. Cook over a high heat, stirring, until it smells toasty (2-3 mins). Pour in the water and add the salt. Bring to the boil then turn the heat all the way down to simmer for 15 minutes.
- Meanwhile place the strawberries into a small skillet along with the apple/orange juice. Cook over a high heat until the juice starts to bubble and reduces by half, then remove from the heat.
- Pour the cooked oats into a bowl. Take the spoonful of lemon curd and plunge it into the middle of the oats. Leave it there for a minute so the lemon curd softens, then gently swirl the spoon a couple of times to streak the oats with lemony flavour. Top with the strawberries and their juice, the chopped almonds, and bee pollen (if using). DEMOLISH!