2017 為食起革命特選食譜 – 香蕉肉桂粥 FRD 2017 Recipe Banana & cinnamon porridge

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材料
Ingredients

粥底 BASIC PORRIDGE
大燕麥片 160克 160 g rolled oats
牛奶或有機豆漿 600克 600 ml milk or organic soya milk
香蕉 & 肉桂碎 BANANA & CINNAMON TOPPING
香蕉 2根 2 ripe bananas
片狀杏仁 30克 30 g flaked almonds
肉桂粉 半茶匙 ½ teaspoon ground cinnamon
罌粟籽 2湯匙 2 tablespoons poppy seeds
楓糖或蜂蜜漿 maple syrup or runny honey

做法 Method

  1. 放燕麥片和牛奶或600毫升水至中火的大鍋,然後加些許海鹽。
    For the basic porridge, place the oats and the milk (or 600ml water) into a large pan over a medium heat, and add a tiny pinch of sea salt.
  2. 持續穩定地煮5-6分鐘,不時攪拌可以令粥身質感更好,若想更棉滑可加些奶。
    Bring to a steady simmer for 5 to 6 minutes, stirring often to give you a smooth, creamy porridge, and loosening with extra milk, if needed.
  3. 正當煮粥時,可以預備香蕉和肉桂粉
    Serve as is, or while it’s blipping away in the pan, follow the next steps to prepare the banana and cinnamon topping.
  4. 將香蕉去皮,切成同樣大小。
    Peel and slice the bananas at an angle.
  5. 用易潔煎鍋較至中炒將烤些杏仁炒至3-4分鐘,直至呈些許金黃色狀態。
    Toast the almonds in a dry non-stick frying pan over a medium heat for 3 to 4 minutes, or until lightly golden.
  6. 將肉桂、罌粟種子,楓糖漿或蜜糖與粥攪拌在一起,然後用碗盛著。
    Stir the cinnamon, poppy seeds and a little maple syrup or honey through the porridge, then divide between bowls.
  7. 撒些香蕉及杏仁在粥上面,然後隨喜好地加上楓糖或蜂蜜漿。
    Scatter the bananas and almonds on top, then drizzle with a little extra maple syrup or honey, if you like.

資料來源 Source of Information: http://www.jamieoliver.com