Tasty breakfast.

Oatmeal porridge on milk with persimmon, pumpkin and almonds.
Tasty breakfast.

How to make ordinary oatmeal more delicious.

COOKING TIME: 30 minutes
NUMBER OF PORTS: 1 serving
CALORIUM: 620 kcal

Ingredients:

Flakes (oatmeal) 100 g;
Milk (cow or coconut) 100 g;
Pumpkin 40 g:
Persimmon 30 g;
Sugar (reed) 15 g;
Butter (cream) 10 g;
Almonds (petals) 5 g;
Black olives (dried powdered) 2 g;
Water 30 ml;
Salt to taste.

Boil the oat flakes on milk until cooked at medium temperature, stirring constantly. Add sugar and salt to taste.
When the oatmeal is almost ready, add the butter and bring to the ready.

In the meantime, bake a small pumpkin in the oven at 200 degrees for 15 minutes.
Then caramelize the pumpkin in a frying pan on a small fire along with wedges of ripe persimmons with the addition of water and cane sugar.
Put the porridge in a bowl, decorate with persimmon and pumpkin, sprinkle with almond petals and dried crushed olives.

 

Oatmeal porridge

Oatmeal with chocolate and peach.

COOKING TIME: 30 MINUTES.
NUMBER OF PORTS: 4 servings.
CALORIUM: 230 kcal.

Ingredients

OAT FLAKES 150 g;
WATER 450 ml;
PEACH 1 pc.;
CHOCOLATE 50 g;
MILK OR CREAM 50 ml;
CREAM OIL 50 g;
SUGAR 2 tbsp. L.;
SALT to taste.

Melt the chocolate in a water bath.
Cook the oatmeal: boil water, add oat flakes, then milk or cream and chocolate.
Stir and leave to cook under the lid for 2 minutes.
Serve with fresh peach slices.

 

Oatmeal with chocolate and peach

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