Читать книгу Fresh and Wild Cookbook: A Real Food Adventure - Ysanne Spevack - Страница 16

FOR 4 BOWLS OF STEAMING HOT PORRIDGE:

3 moist prunes, pitted

2 juicy Crazy Jack’s soft-dried figs

3 Tropical Wholefoods sliced dried star fruit

2 Southern Alps dried strawberries from their slow-dried fruit mix

50g walnut pieces

30g almonds

1 teaspoon ground cinnamon

4 whole cloves

250ml proper pressed apple juice

200g porridge oats

400ml good quality soy milk, such as Bonsoy

1 small fresh eating apple, such as a Cox

The night before, chop all the dried fruit except the strawberries. These are too brittle to chop, so should be quartered with kitchen scissors or left whole if you don’t have a pair. Put the nuts in a plastic bag, squeeze the air out and bash them with a rolling pin. Put the prepared dried fruit and nuts into a bowl with the spices, and cover with the apple juice. Put the oats and soy milk in a saucepan and leave to soak.

Next morning, heat the saucepan over a low heat, topping up with more soy milk if it’s not looking runny enough for you. Stir the porridge frequently with a wooden spoon. Pick the cloves out of the soaked fruit. Finely grate the fresh apple and mix it into the fruit mixture. Keep heating the porridge, letting it come to the boil. Let it bubble for a minute or so, stirring all the time, then take it off the heat and add the fruit mixture.

Stir this in, then divide the porridge between four serving bowls. Put bottles of maple, agave and date syrups on the table for people to help themselves.