seems like I couldn't let you leave breakfast unfinished! you got the drinks, now here's the real deal meal. baked porridge, lending inspiration from Gordon Ramsay's recipe - after all, he is a Scot, he knows his oatmeal - with a slight twist. this meal is perfect for cold winter days, takes less than one our to put together and is an ultimate confort food for breakfast! huge plus side of its preparation: you can multiply the recipe several times without a pinch more fuss if you need to feed a crowd! just scroll down to get to the juicy details ;)
porridge de forno
com pêra, noz moscada e maple syrup.
(serve 1 para brunch ou 2 para pequeno-almoço)
40g de aveia em flocos
40g de aveia integral
100ml de iogurte natural cremoso
250ml de leite
1 colher de chá de maple syrup
1 pêra madura, descascada, sem caroço e cortada em pedaços pequenos
50g de passas
baunilha moída q.b.
noz moscada q.b.
1/2 colher de sopa de açúcar amarelo
Pré-aquecer o forno a 180ºC
Misturar a aveia com a baunilha, amaciando tudo bem entre as pontas dos dedos.
Juntar a pêra e as passas. Incorporar o iogurte, o leite e o maple syrup, temperar com a noz moscada a gosto.
Levar ao forno cerca de meia hora, ou até o líquido ter sido absorvido. Polvilhar com o açúcar amarelo e gratinar na grelha mais uns 2-5 minutos.
with pear, nutmeg and maple syrup
(serves 1 for brunch or 2 for breakfast)
40g rolled oats
40g old-fashioned oats
100ml creamy plain yogurt
1 tsp maple syrup
1 ripe pear, peeled and cored, diced
1/2 tbsp brown sugar
Pre-heat oven at 180ºC
Mix oats and vanilla; use fingertips to rub them together.
Add pear and raisins. Mix in yogurt, milk and maple syrup. Season with nutmeg.
Bake for about half an hour, or until the liquid has been absorbed. Sprinkle with brown sugar and place under the grill for another 2-5 minutes.