Before, I thought porridge was dull stuff. I had never lingered more than a second on a recipe, leaving that to those who liked it. But that was before!
Since then, I have tasted it and found it to be very, very good. And then I started following the account Porridge. LAB. And there, I saw myself salivating over all the possible versions of porridge. Because no, it’s not just a not very appetizing porridge. Porridge can be really indulgent.
Well, you will have understood, now I love it! There’s something so comforting about eating a nice bowl of porridge. Personally, I don’t eat it for breakfast. I like it more at snack time, especially if I haven’t taken the time to eat well at noon. Nothing is more pleasant than a hot porridge with homemade praline, with a sauce on it, grilled hazelnuts, and a whole host of things that do good for your morale.
And the good thing about porridge is that with a very, very simple basic recipe, anything becomes possible. Just let your desires do the talking. You can vary the flakes, the milks, and opt for a whole host of flavors, such as vanilla, chocolate, dried fruits, fresh or cooked… Just listen to its gluttony. Right now, I imagine one with vanilla and candied rhubarb. Hmmm! I don’t think I’m going to resist for long.
You can even imagine making a savory dish out of it.
I hope I have given everyone the desire to taste the porridge. The only risk is to become addicted…
150 g hazelnuts (and a little more to garnish the porridge at the end)
Preheat the oven to 180°C.
Brown the hazelnuts for 10 minutes.
Leave to cool then rub them to remove the skin.
Prepare a dry caramel, by caramelizing the sugar. Put a first layer of sugar on the bottom of the pan, then add the rest little by little.
Add the hazelnuts and pour everything onto a baking sheet.
Leave to cool, then blend until you have a smooth paste. It is better to have a good blender.
100g rolled oats
380ml almond milk
2 tbsp blond sugar
2 tbsp homemade praline (or a good store-bought hazelnut spread)
Chocolate sauce (or like me cream spread Parisian jam)
Pour the rolled oats, almond milk and sugar into a saucepan.
Bring to a boil.
Reduce the heat and simmer gently for about 5/6 minutes while stirring. The flakes will swell slowly.
Add the praline, and continue cooking for another minute while stirring.
Serve in small bowls with hazelnuts and sauce.
For an express chocolate sauce, melt a few squares of chocolate with a little milk in the microwave in 20-second increments. When the chocolate is melted, add a little milk until you have the desired texture.
To finish: instead of praline, you can add squares of chocolate that you want. It can also be served with pan-fried raspberries or pears. One could imagine a porridge with salted butter caramel and cooked apples or even with caramelized bananas and maple syrup. Or as I told you above, vanilla porridge and candied rhubarb. It’s the season!
You can also use hazelnut or chestnut milk. Or even coconut milk and serve with mangoes or passion fruit coulis.
The praline keeps very well in the fridge for other porridges or for a Paris-Brest.