Following on from our Wordless Wednesdays post yesterday, with its evocative picture of crisp apples at an East Sussex market, here's a deliciously Wintery breakfast idea from the same delightful source, Danielle at The Teacup Chronicles blog.
In addition to her beloved English apples, Danielle's porridge recipe features quinoa rather than the usual oats, making it lighter and yet more nutritious. We think it would work equally well as a dessert… and don't get worried about the American-style 'cup' measurements used, which were originally developed so that homesteaders who literally only had one drinking vessel could still follow recipes. Just use your favourite cup, and if it doesn't make enough delicious porridge, next time, use a larger one!
But now, over to Danielle: "Autumn is sliding away into November, and back in my own kitchen again I find myself craving something warm and humming with spice in the cool, cloudy mornings. Something with spice and the sweet tang of apples as well. Can food hold a memory? Can it bring to light a thousand sensations and colours and smells? If it can, I hope that this porridge will taste of East Sussex and the rolling downs so that I can experience it all again every morning, as we sit at the breakfast table and eat with the cats laying at our feet, the whole of our life feeling like a strange and wonderful dream."
Quinoa Porridge with Apples and Spice
- 1 cup quinoa, rinsed well
- 2 cups milk of choice
- 1 teaspoon cinnamon
- 1/2 teaspoon cardamom
- 1/4 teaspoon cloves
- 1/4 teaspoon salt
- 1/4 cup dark muscavado sugar
- 1 tart cooking apple, grated
- 1 tablespoon grated fresh ginger
For the topping:
- Toasted flaked almonds
- A few shakes of cinnamon
- Place the quinoa into a saucepan with the milk, salt, and spice and bring to a boil.
- Turn down to a gentle simmer and cook for 15 to 20 minutes, or until the quinoa grains are fluffy and the liquid is mostly absorbed.
- Stir in the sugar, grated apple and grated ginger and mix until the sugar is dissolved and everything is evenly distributed.
- Pour into bowls, top with additional milk, a sprinkling of toasted flaked almonds and a few shakes of cinnamon and serve hot.
- Dig in!