A weekend breakfast is a completely different thing to a weekday breakfast. I don't know about you but my weekday breakfasts consist of shovelling yoghurt (if I'm lucky I've added some fruit or nuts) into my mouth while running around trying to get ready being very careful not to spill anything on myself. It's not what you would call relaxing. A weekend breakfast is a whole new affair; the possibilities are endless. Pancakes, pastries, fruit, tea, coffee, juice, a full English, toast and jam and many others are all contenders but can sometimes involve a need to purchase these items in advance. This cardamom infused porridge is for one of those mornings where you feel like something luxurious but only have basic ingredients.You will need (for 2 bowls):
1 cup of milk
1/2 cup of oats
1 cardamom pod
1 tbsp sugar
Handful raspberriesCrack open the cardamom and add to the milk in a saucepan. Heat the milk and cardamom very gently for about 20 minutes. Remove the milk from the heat when done.
Put the oats into another saucepan and then sieve the milk into the oats. Cook the oats, stirring often, on a medium heat to the texture that you like; some like it so rubbery you could bounce it and others prefer it very thin. I go for somewhere in between the two.
When the porridge is ready remove the pan from the heat and stir in the sugar. Stir half of the raspberries into the porridge and then put the remaining berries on top. I enjoyed this with a nice cup of tea.
It's lovely to have the homely smell of warm milk with the spice of cardamom gently wafting through the kitchen as you wake up in the morning. It's not very complicated which I think is ideal when cooking in the morning; no one wants to dreamily forget that the hob is still hot while leaning on it. The little bit of sugar in the porridge I think makes it even more of a treat and the subtle cardamom is present but not overpowering. The raspberries add a lovely fresh zing of flavour and colour. A slightly different way to start the day.