Yes, this is the second time in a row that I start a post with a dreamy picture of fruit in its natural surroundings. But after a month in a place where all supermarket produce is wrapped in plastic foil and the choice of food smells on the street is limited to fried chicken and curries, I anew find it fascinating that what lands on my plate was once hanging on a branch, or a miniscule sprouting seed at some point.
This also announces my return to the humble porridge, which was one of my „transition” foods when I first started paying a little more attention to what I ate, and lost all interest as soon as I’ve grown to like avocados and millet. I now make it with a lot of water and a lot of stirring for a less dense but much smoother texture. Give it a try!
Porridge for the first day of autumn
For the apples:
(makes about 1/2 cup)
2 medium apples
1 tbsp fragrant olive oil
1 tsp thyme
1 tbsp maple syrup
(rosemary + honey would be nice, too, but I personally avoid honey)
For the porridge:
2 tbsp oat flakes
2 tbsp buckwheat flakes
(or 1/4 cup oat flakes)
pinch of salt
nuts and seeds of choice, here: almonds
some extra maple syrup, thyme, a splash of milk
Peel the apples, then cut in quarters and core. Chop roughly, add to a small saucepan which you can cover tightly. Mix with the oil, thyme and maple syrup. Place the saucepan, covered, on low heat and let cook for 7-10 minutes, then turn the heat off and leave the lid on. You don’t really have to stir it, the caramelized, almost burnt parts are most of the fun here.
While the apples cook, place the flakes in another pot and cover with half a cup of water or so. Add the salt. Cook on low heat, stirring constantly. As soon as the buckwheat flakes looked cooked and mushy, add another quarter of a cup of water and cook for 5 more minutes.
Now back to the apples. Remove the lid and stir the fruit, scarping all the brown bits from the bottom of the pot. The pieces of fruit that made it whole past cooking should have disintegrated by now as well.
Transfer your porridge to a bowl, top with a healthy tablespoon of the apples, then sprinkle with chopped nuts, seeds, thyme, and finish with a splash of maple sytup.