Buttermilk porridge

Buttermilk porridge

By
From
Spoon
Makes
2 bowls

With my love for breakfast and minimalistic design, it was only a matter of time before I stumbled across London-based Danish restaurant, Snaps + Rye. The restaurant's understated interior and traditional ingredients transport me to Scandinavia every time I visit. This recipe comes from co-owner, Jacqueline Skott.

Annie

‘If it’s a lazy one, then it has to be eggs Benedict and a glass of bubbles!' Jacqueline Skott, co-owner of Snaps + Rye

Ingredients

Quantity Ingredient
60g mixed nuts and seeds
2 thin slices good rye bread
few dots butter
2 teaspoons soft brown sugar

Berry compote

Quantity Ingredient
100g mixed autumn berries
2 teaspoons caster sugar

Porridge

Quantity Ingredient
80g jumbo oats
200ml water
200ml buttermilk
4 teaspoons caster sugar
pinch salt

Method

  1. Heat a dry frying pan (skillet). Add the nuts and seeds and toast until light brown, tossing frequently to stop them from burning.
  2. Preheat the oven to 180°C. Blitz the rye bread in a food processor and spread the crumbs onto a baking tray. Dot with butter and brown sugar and bake for about 5 minutes.
  3. To make the berry compote, put the berries and sugar in a saucepan over a low heat and slowly reduce to a syrup, keeping the berries intact as much as possible.
  4. Place all the porridge ingredients in another saucepan and cook gently over a very low heat for about 5 minutes.
  5. Taste for sweetness and stir through the toasted rye crumbs, reserving some for sprinkling. Top with the berry compote, toasted nuts and seeds and the remaining rye crumbs.
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