Tag: porridge

Porridge, for a breakfast full of imagination and flavour – Italian cuisine reinvented by Gordon Ramsay

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What’s better than a good one porridge a breakfast? We all know it: it’s good to start with a nutritious meal to have the adequate fuel to get to the middle of the day without feeling hungry again. Of Anglo-Saxon tradition, this dish includes a oat soup at the base, then seasoned with ingredients of your choice, according to your taste. We provide you with the below basic recipe plus some suggestions for a fancy porridge. Then in our gallery you will find some tips for variations on the theme which can help adapt the recipe to your needs.

How to make porridge: the basic recipe

The ingredients

40 g of oat flakes
water or milk to taste

Method

Take a saucepan or saucepan and pour the oat flakes into it, covering them with water or milk.
Cook over medium heat for about 5 minutes, until the oats thicken.
The porridge base is ready: place it in a bowl and now let your imagination run wild with the garnishes!

Getty Images

Iryna Melnyk

English porridge

Get 1 handful of raisins, 1 tablespoon of chopped almonds, 1 tablespoon of chopped hazelnuts and 2 tablespoons of yogurt of the flavor you prefer. Once the porridge is ready, add these ingredients and mix well.

Porridge with red fruits

This recipe is a bomb of antioxidants. To the basic recipe, add 1 tablespoon of maple syrup, 2 tablespoons of mixed berries (blackberries, raspberries, blueberries) and chocolate chips to taste. Delicious, but healthy!

Porridge banana split style

Add 1 tablespoon of chia seeds, 1 diced banana and 1 tablespoon of bitter cocoa to the basic porridge. A slightly revisited banana split, but excellent for starting the day on the right foot.

Porridge with dried fruit

To the basic porridge, add an apple cut into pieces during cooking and your favorite chopped dried fruit (whether walnuts, almonds, hazelnuts, cashews…). Once ready, serve it in a bowl. You won’t be able to do without it anymore.

Savory porridge with eggs and rocket

To do the savory porridge you need an egg and arugula. First you need to toast the oat flakes in a pan with extra virgin olive oil and a pinch of salt. Then, once this operation has been done, cook the oats in the saucepan with the water as per the basic recipe. In the meantime, cook the egg in the pan (fried or poached) and cut the rocket. As soon as the porridge is ready, serve it in the bowl with the egg and rocket placed on top. And enjoy your meal.

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Tomato porridge with clams recipe, the recipe – Italian cuisine reinvented by Gordon Ramsay

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FOR THE TOMATO JELLY

Step 1

Cut the cherry tomatoes in half, arrange them on a baking tray, season them with a pinch of salt, icing sugar, a drizzle of oil and a clove of garlic and cook them in the oven at 200°C for 30 minutes. You will get confit cherry tomatoes; blend them with an immersion blender.

Step 2

Cut the bread crumbs into cubes no larger than 5 cm and toast them in the oven at 180°C for 10 minutes.

Step 3

Blend the celery and onion cut into pieces with 250 g of oil in a blender until you obtain a smooth mixture. Pour the mixture into a large saucepan and cook it for 3-5 minutes, like a normal sauté. Add the toasted bread cubes, mix everything together and cook over a low heat for 10 minutes. Then add the peeled tomatoes and the blended confit tomatoes, season with salt and continue cooking for approximately 1 hour and 20 minutes, over a delicate heat, stirring occasionally to prevent the porridge from sticking to the bottom of the pan.

FOR THE CLAMS

Step 4

Heat 30 g of oil in a pan, flavor it with a clove of garlic and 4-5 stalks of parsley; leave to brown, then add the clams, previously purged in water and salt; let them heat up, add the white wine, then cook them
open over high heat. Shell the clams and filter the cooking liquid, then season them with a spoonful of chopped parsley.

Step 5

Distribute the hot tomato soup onto the plates, placing the clams with their sauce on top.

Recipe: Sara Foschini, Photo: Davide Maestri, Styling: Beatrice Prada

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Amaranth porridge and … more posts from Foodstylelovers – Italian Cuisine

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Gabila's Porridge

An amaranth porridge with yogurt, caramelized currants and slices of apples. Gabila Gerardi (@panedolcealcioccolato) prepared it for a light and gluten-free breakfast based on fruit.

Depending on the time of year it can be made in a cold or hot version, varying the garnish with seasonal fruit.

For those who fear not to find amaranth, Gabila suggests using oats, a great classic of the Anglo-Saxon breakfast.

182980 "src =" https://www.salepepe.it/files/2020/09/IMG_4470.jpg "width =" 210 The repost of Sale & Pepe

Lemon curd ice cream is Anastasia Zurabova's lemon ice cream, known on Instagram as @AZOURABOVA. She is Anastasia Zurabova, a culinary bestselling author who specializes in simple yet surprisingly delicious desserts.

We couldn't resist its slightly retro touch and shared it with you on Instagram.

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For the Lidia vegetable pan, known to everyone on Instagram as @latteegrappa, was inspired by the recipe of Sale & Pepe.

His friends liked his post.

And also to our followers. Excellent interpretation!

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on Sale & Pepe of August 2020

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How to make porridge: the basic recipe

English porridge

Porridge with red fruits

Porridge banana split style

Porridge with dried fruit

Savory porridge with eggs and rocket

FOR THE TOMATO JELLY

Step 1

Step 2

Step 3

FOR THE CLAMS

Step 4

Step 5

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