The cold weather is fast approaching around here. I'm secretly glad as I love dressing up in stockings, scarves, jackets and boots. I'm sure I'll regret that soon as this is our first year of footy in what I feel will be many years of weekly Saturday morning winter footy with these two crazy boys. It might be time to invest in a good umbrella and woolen socks...
Cold mornings mean porridge for me and the boys. I love the stuff and so do my boys. Thankfully it is cheap, easy and fills them up for the day ahead. We go through a few kilos of rolled oats a week. I currently use 3 cups of oats every morning but should probably up that to 4 cups.
I like to top my milky oats with stewed fruit or a chopped banana and a dollop of honey. Last week I made poached quinces which were delicious. This week it is stewed prunes. I know people think they're old fashioned and not fancy enough to mention. But I love them!
I'm currently on a mission to clean out the pantry cupboard in preparation for our renovation. This includes the drinks cupboard. Pear vodka anyone?? I found an opened bottle of dessert wine that I thought would stew up nicely with prunes and a few spices. I'm pleased to report it was a success!
1kg pitted prunes
1 cup dessert wine
1/2 cup water
2 tbs brown sugar
1 tsp ground cinnamon or 1 stick of cinnamon
1/2 nutmeg grated
Throw all ingredients in a medium saucepan and gently simmer for approximately 10 minutes until prunes are plump and surrounded by a lovely syrup. Allow to cool before storing in the fridge.
Serve warm on porridge oats in the morning or with custard as a dessert.
Also, does anyone have any suggestions for how to use pear vodka? Cooking or cocktail recipes welcome!
L x
Cut a small plug into the top of a watermelon. Por in the vodka, a bit at a time. Replace the plug after each addition. When all the vodka is absorbed, scoop the flesh out and freeze it.
ReplyDeletePear, watermelon + vodka slushie!
We eat vast quantities of oats too. My kids are a little older than yours, consequently we have a series of vacuum flasks for food and drink. The food ones get used for school lunches too, with leftover risotto, soups or pasta dishes.
how about rhubarb- I have it on my muesli every morning- delish! but i may try the prunes for a change
ReplyDeletePrunes and dessert wine... that sounds like a great combination. I just roasted up a batch of your chai yesterday. So good.
ReplyDeleteLOVE rhubarb! I made some of that as well. Recipe coming soon. Maybe...
ReplyDeleteSounds amazing!! I will have to try it out.
ReplyDeleteA match made in heaven. How's the chai?
ReplyDeleteLove it! Reminds me of being in India. That combo of milky spiciness is delicious. I've been making your recipe for a while now. It's much better than any that comes from a packet.
ReplyDelete