Thursday, February 28, 2019

oats porridge

I poached apple halves and they look like peaches, all blushed and shiny. Ate them with oats porridge.

2 small apples, halved
one orange, juice and pulp
2 tablespoons water
one tablespoon honey
2 frozen raspberries (I know, two :))
2 cardamom pods, crushed
pinch of salt
tablespoon walnuts, chopped (optional)
cinnamon (optional) 

Place apple halves (cut side down) in a pan with orange juice and pulp, honey, water and pinch of salt. Cook for about 5 minutes, don't let apples get mushy. Get the apples out of the pan, place them on a plate and continue to cook the sauce adding raspberries and cardamom. Let the sauce reduce for 5 more minutes. Place apples back in a pan, make sure to spoon the sauce over the apples.
Serve with oats porridge and add chopped walnuts and cinnamon if you desire!

Oats porridge (I like when it's a bit runny)
4 tablespoons oats
150ml water
100ml milk

Place everything in a pan and let cook on a law heat for 5 minutes and live to slightly cool before serving.

Sunday, February 10, 2019

clementine cake

What is Sunday without a cake?

Sometimes on Sunday,
when you wake up to the coldest day in weeks, 
when you wake up without clock alarm and it's noon,
when parents drop by uninvited,
when your hair smells like shit,
when your dog sleeps next to you and not on top of you,
when you don't have to go to work,
when it's not your B-day,
when you wake up in your bed, 
when you don't have any ache,
when crazy neighbor has a day off,
when you hear new beat and you like it,
when you want all your favorite things, 
when you don't have to watch children play,
when it's holiday,
when there are no bad news,
when you worry a bit less then all other days,
sometimes on Sunday, 
when there is a cake in the fridge,
I grab a peace and eat with hands, no spoon or fork.

This one you make a day ahead, place in the fridge and then keep on visiting all day long.  

Clementine Cake
recipe adopted by Nigella

about 375g clementines 
6 large eggs
225g sugar
250g grams ground almonds (whole almonds, skin on) 
1 tsp baking powder 

Cook clementines until soft, for about 1-2 hours, drain and when cool cut each clementine in half and remove the pips. Put clementines (skins, pith, fruit and all) in a food processor and give a quick blitz. Preheat the oven to 190ÂșC. Butter and line a 20-22cm spring-form tin.
Beat the eggs adding the sugar, add almonds and baking powder, mix well, then finally add pulped clementines.
Pour the cake mixture into the prepared tin and bake for an hour, when a skewer will come out clean (make sure to cover the cake with foil or grease proof paper after about 25 minutes to stop the top burning). 
Remove from the oven and leave to cool, on a rack, but in the tin. When the cake's cold, you can take it out of the tin and place in the fridge. It's better a day after it's made.