材料 Ingredients
粥底 |
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 |
蘋果 & 核桃碎 | APPLE & PECAN TOPPING |
無鹽核桃30克 | 30 g unsalted pecans |
蘋果 1個 | 1 eating apple |
楓糖漿 | maple syrup |
Method
- 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. - 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. - 正當煮粥時,可以預備蘋果和核桃碎
Serve as is, or while it’s blipping away in the pan, follow the next steps to prepare the apple and pecan topping. - 將核桃剁成小塊,然後在中等溫度下用小型的易潔煎鍋烘烤3至4分鐘,或者直到輕輕地金黃色。
Snap the pecans up into little pieces, then toast in a small dry non-stick frying pan over a medium heat for 3 to 4 minutes, or until lightly golden. - 剝走蘋果莖,然後用刨絲器把蘋果刨成絲狀至砧板。
Remove the apple stalk, then use a box grater to coarsely grate it onto a chopping board (core and all). - 將蘋果、楓糖漿與粥攪拌在一起,然後用碗盛著
Stir the grated apple and a little maple syrup through then porridge, then divide between bowls. - 撒些核桃碎在粥上面,然後隨喜好地加上楓糖漿等。
Scatter the pecans on top, then drizzle with a little extra maple syrup, if you like.
Source of Information: http://www.jamieoliver.com