百變燕麥粥 Porridge

Porridge

份量Serve:  4

材料 INGREDIENTS
燕麥粥底 For basic porridge (base recipe)
160克 燕麥片 160 g rolled oats
600毫升 牛奶, 豆漿或水 600 ml milk, soya milk or water
海鹽 sea salt
黑莓蘋果燕麥粥 For blackberry and apple porridge
1個 蘋果 1 apple
2-3湯匙 蜜糖 (調味用) 2-3 tablespoons runny honey, to taste
100克 黑莓 100 g blackberries
香蕉杏仁肉桂燕麥粥 For banana, almond and cinnamon porridge
2隻 熟香蕉 2 ripe bananas
30克 杏仁片 30 g flaked almonds
半茶匙 肉桂粉 ½ teaspoon ground cinnamon
2湯匙 罌粟籽 2 tablespoons poppy seeds
2-3湯匙 楓樹糖漿或蜜糖 (調味用) 2-3 tablespoons maple syrup or runny honey, to taste
蘋果楓糖山核桃燕麥粥 For apple, maple syrup and pecan porridge
1個 蘋果 1 apple
30克 山核桃 30 g pecans
2-3湯匙 楓樹糖漿 (調味用) 2-3 tablespoons maple syrup, to taste

做法 Method
燕麥粥底 For basic porridge
1. 在大燒鍋內將燕麥和牛奶,豆漿或水用中火煮滾。
Place the oats and the milk or water in a large pan over a medium heat.

2. 加入少撮海鹽,用木勺攪拌
Add a tiny pinch of salt and stir with a wooden spoon.

3. 調至細火, 慢煮5-6分鐘. 煮時經常攪拌會令燕麥粥的口感更幼滑. 如你喜歡比較稀的燕麥粥, 你可在煮時添加些牛奶,豆漿或水來調較你想要的稠度.
Bring to a steady simmer for 5 to 6 minutes, stirring as often as you can to give you a smooth creamy porridge – if you like your porridge runnier, simply add a splash more milk or water until you’ve got the consistency you like.

黑莓蘋果燕麥粥 For blackberry and apple porridge
1. 把蘋果的果蒂拔去, 在砧板上用刨絲器將蘋果(連同蘋果芯)刨成粗絲.
Pull off the apple stalk, then use a box grater to coarsely grate it onto a chopping board (core and all).

2. 在煮燕麥粥的最後兩,三分鐘攪入蘋果絲和大半的蜜糖。
Stir the grated apple and most of the honey through the porridge for the last few minutes of cooking.

3. 加入大半的黑莓, 用木勺稍為壓爛. 其餘的黑莓灑上燕麥粥面. 食時淋上剩餘的蜜糖調味。
Squash in most of the blackberries, then serve with the remaining scattered on top and the remaining honey drizzled over.

香蕉杏仁肉桂燕麥粥 For banana, almond and cinnamon porridge:
1. 香蕉去皮, 然後在熟食用砧板上切片.(切成斜片也很有趣啊!)
Peel, then slice the bananas on a chopping board (I like to cut mine at an angle).

2. 用一個細的易潔平底鍋以中火把杏仁片炒香及略帶金黃 (不用加油),  不時翻動. 大概需時3-4分鐘.
Add the almonds to a small non-stick frying pan over a medium heat (there’s no need for oil) for 3 to 4 minutes, or until lightly golden, stirring occasionally.

3. 在燕麥粥煮好後的攪入肉桂粉,罌粟籽和大半的楓樹糖漿或蜂蜜.
Stir the cinnamon, poppy seeds and most of the maple syrup or honey through the porridge. ”

4. 食前灑上香蕉片和炒好的杏仁片, 亦可淋上剩餘的楓樹糖漿或蜜糖調味。
Serve with the bananas and toasted almonds on top and the remaining syrup or honey drizzled over.

蘋果楓糖山核桃燕麥粥 For apple, maple syrup and pecan porridge:
1. 把蘋果的果蒂拔去, 在砧板上用刨絲器將蘋果(連同蘋果芯)刨成粗絲.
Pull off the apple stalk, then use a box grater to coarsely grate it onto a chopping board (core and all).

2. 將山核桃用手搣成小塊, 用一個細的易潔平底鍋以中火把山核桃塊炒香及略帶金黃 (不用加油), 不時翻動. 大概需時3-4分鐘.
Snap the pecans up into little pieces, then add them to a small non-stick frying pan over a medium heat (there’s no need for oil) for 3 to 4 minutes, or until lightly golden, stirring occasionally.

3. 在煮燕麥粥的最後兩,三分鐘攪入蘋果絲和大半的楓樹糖漿。
Stir the grated apple and most of the maple syrup through the porridge for the last few minutes of cooking.

4. 食前灑上炒好的山核桃塊, 亦可淋上剩餘的楓樹糖漿調味.
Serve with the toasted pecans on top and the remaining maple syrup drizzled over.”

More about this recipe: http://www.jamieoliver.com/recipes/fruit-recipes/porridge-lots-of-ways

Special thanks on translation: Ms Joyce Chow

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s