Chocolate porridge Recipe
Chocolate Porridge Recipe By The Cook Book Serving Details Serves:
Chocolate Porridge Recipe By The Cook Book Serving Details Serves:
Mix together the fruit, oats, chia seeds and milk. If baby is used to soft foods and purées, you’ll need to steam the fruit (see tip below). If baby is used to more texture then you can peel and finely grate the apple or pear. Soak for an hour, covered in the fridge – the bircher is ready to serve when the chia seeds are completely soft and gel-like. For babies, this should be eaten on the day of making, for toddlers, you can leave it in the fridge overnight and serve for breakfast if you like.
Divide the granola between 2 sundae glasses (save a little for the top). Layer the berries, honey, sorbet, mango and frozen yogurt on top, then finish with a final sprinkling of granola, and a drizzle of honey.
First, make the salsa by mixing together all the ingredients. Season and put in the fridge while you make the sweetcorn cakes. For the cakes, put the cottage cheese and eggs in a large mixing bowl, whisk together until smooth, then stir in the sweetcorn, coriander and garlic. Fold the flour, spices and bicarbonate into the batter and season. Heat 1 tsp sunflower oil in a non-stick frying pan. When the oil is hot, spoon 3 tbsp of the batter mixture into the pan for each cake – you should be able to cook 3 cakes at a time. Fry for 3-4 mins until golden brown on the underside, then flip over and cook for another 3-4 mins or until golden and cooked through. Repeat until all the batter is used up, putting the cooked cakes in a low oven to keep warm while you fry each batch. Bring a large pan of water to the boil, then turn down until barely boiling. Crack one egg at a time into a small bowl, then gently slide into the water. Cook the eggs for about 4 mins until the whites are firm but the yolks are still runny, then remove from the water with a slotted spoon. To serve, divide the cakes between 4 plates, then top each stack with some slices of avocado and a poached egg. Season the eggs with black pepper, then scatter over the rocket. Serve with the salsa and lime wedges on the side.
Heat oven to 150C/fan 130C/gas 2. Mix the oil, maple syrup, honey and vanilla in a large bowl. Tip in all the remaining ingredients, except the dried fruit and coconut, and mix well. Tip the granola onto two baking sheets and spread evenly. Bake for 15 mins, then mix in the coconut and dried fruit, and bake for 10-15 mins more. Remove and scrape onto a flat tray to cool. Serve with cold milk or yogurt. The granola can be stored in an airtight container for up to a month.
Ingredients Ingredients 175g blueberries 1 small banana, sliced 1 tbsp
Heat the oil in a frying pan over a high heat. Add the tortilla and fry for 1-2 mins on each side until crisping at the edges. Transfer to a plate.
Crack the egg into the pan and cook to your liking. Meanwhile, tip the beans into a bowl, season and add a squeeze of lime, then lightly mash with a fork.
Spread the beans over the tortilla, top with the egg, avocado, feta and chilli sauce. Squeeze over a little more lime juice just before eating.
Serving Details Yield: 1 loaf (approximately 12 slices) Preparation Time:
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Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper or aluminum foil. In a large bowl, stir together the flour, coconut and salt.
Serving Details Yields: 12-15 cookies Prep Time: 20 minutes Cook
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• Recipe Name: Ummali Recipe • Dated: 3 June 2019
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