Not your normal morning porridge, but so good and warming through to your toes. The perfect start to any chilly morning or for a special occasion breakfast, you can impress without stress on this one!
Make sure you check out some of our other delicious porridge recipes, we even think some of them would be great as dessert!
Buckwheat Porridge with Brew Choc and Peanut Butter
This is one of the first recipes from The Weekend Table that we are sharing to Insiders. Come and join us for many many more great recipes just as gorgeous as this one!
All of the images in The Weekend Table were taken by the amazing Samira Damirova. Don't you just love this pic??
Come join our FREE TRIAL on the Insider Club for more great recipes
The Lazy Sourdough Bakery course now baking.
The Whole Scoop Ice Cream course is churning now!
Need
- 1 egg whites
- 1/4 Teaspoon cream of tartar
- 50 Grams raw caster sugar BUY
- 160 Grams rolled oats
- 400 Grams whole milk
- 200 Grams water
- 1 Pinch pink salt flakes BUY
- 50 Grams Lemon Butter plus more to serve Recipe
- fresh berries to serve
Do
- 1
Place egg white and cream of tartar into the Thermomix bowl and whip 1 min/37°C/Butterfly/speed 3/MC off.
- 2
Add sugar through hole in lid, 1 tsp at a time, as you whip further 3 min/50°C/Butterfly/speed 3/MC off. Remove Butterfly.
- 3
Scrape meringue from the bowl into a piping bag. Set aside.
- 4
Without cleaning, place oats, milk, water and salt flakes into the Thermomix bowl and cook 10 min/80°C/Reverse/speed 1. Stir through the 50g Lemon Butter.
- 5
When it has reached a consistency you are happy with, plate up by placing porridge into ceramic bowls, drizzle with some more Lemon Butter to taste. Pipe meringue on top of this and then torch the meringue with a kitchen torch until toasted and fragrant.
- 6
Serve with berries if desired.
