Wednesday 19 January 2011

Some weird and wonderful recipes from Rude Health for Breakfast Week !

As you know, if you read my recent blogpost (here), next week is Farmhouse Breakfast Week and the slogan is “Shake up your wake up”. Well, who better to do that than the lovable lunatics at Rude Health ?! Who else would come up with such weird and wonderful recipes as Chilli Chocolate Porridge and Porridge Ice Cream ?! Get into the spirit of things and try some different recipes next week - let me know how you get on !!

 Breakfast Week - Rude Health Recipes

Rude Health Granola & Banana Muffins


150ml sunflower oil
2 medium eggs
150g honey
2-3 ripe bananas
150g Rude Health The Granola
200g self-raising flour

To make the muffins:

1. Pre-heat the oven to 150C.

2. Fill a muffin tray with 12 paper cases.

3. Mash the banana then mix it with all the wet ingredients.

4. Add most of The Granola to the mixture and stir in.

5. Finally add the flour and fold in, till just mixed. Do not over-work at this stage.

6. Fill the muffin cases with the mixture and sprinkle the remaining The Granola on the top.

7. Bake for 20-25mins until golden brown.


Chilli Chocolate Porridge


90g Rude Health Daily Oats porridge
375ml milk
3 tablespoons ground cinnamon
1 tablespoon ground cumin
1 tablespoon ground coriander
2 teaspoons red chilli paste
100g high quality dark chocolate
1 lime, zest & juice
Chilli flakes

To make:

1. Place the oats and milk in a pan. Bring to the boil then gently simmer, stirring often.

2. Whilst the porridge is cooking add the cinnamon, cumin and coriander.

3. When the porridge is thick and creamy, add the chilli paste and melt in almost all of the dark chocolate.

4. Stir to blend together.

5. Finish cooking the porridge keeping a little bite, and test for flavour - it should be chocolately at first, with a spicy cinnamon depth and kick of chilli.

6. Transfer to a serving bowl and squeeze over the lime juice.

7. Grate the zest of half the lime and the remaining chocolate over the top.

8. Sprinkle on a few chilli flakes and place two wedges of lime in the centre to garnish.


Oatmeal Waffles & Porridge Ice-Cream

Ingredients for the waffles:

1/4 cup medium ground oatmeal
3/4 fine ground oatmeal
1/2 cup plain flour, sieved
1/2 teaspoon ground cinnamon
1/2 teaspoon bicarbonate of soda
pinch of salt
3 tablespoons melted butter
3 tablespoons caster sugar
1 cup milk
1 egg yolk
2 egg whites

To make the waffles:

1. Combine the dry ingredients (oatmeal, flour, cinnamon, bicarbonate of soda and salt)

2. In a jug, beat together the melted butter, sugar, milk and egg yolk

3. Whisk the egg whites until they form stiff peaks

4. Make a well in the centre of the dry ingredients and gradually fold in the milk mixture

5. Turn on the waffle iron and allow to heat up

6. With a large metal spoon, gently fold the oatmeal mixture into the egg whites

7. Pour this mixture into the waffle iron and cook for 2 minutes (or as your waffle iron recommends) until the waffles are golden

Fruity Date Porridge Ice-Cream (thanks to Beckleberry's for the recipe):

75g Rude Health's Fruity Date porridge
260ml whole milk
284ml of double cream
300ml whole milk
115g caster sugar
3 large free-range egg yolks

To make the ice-cream:

1. Mix the porridge with the whole milk and allow it to infuse for 2-3 hours in the fridge

2. To cook the porridge, put the oats in a saucepan and bring to the boil then simmer gently for 3 minutes, stirring occasionally

3. Pour the cream and milk into a heavy-based pan and tip in half the sugar

4. Cook over a low heat, stirring occasionally, until it almost boils and then take off the heat

5. Put the egg yolks into a bowl with the rest of the sugar and beat for about 2 minutes until the mixture has thickened, is paler in colour and falls in thick ribbons. Scoop out about 125ml of the cream mixture and beat into the egg yolks to slacken them. Reheat the cream until it just comes to the boil, take off the heat and stir into the egg yolk mixture

6. Return to the pan and cook at a low heat, stirring all the time with a wooden spoon for 8-10 minutes, until thick enough to coat the back of the spoon

7. Pour the mix into a heatproof bowl, then sit in a bigger bowl one third full of iced water to cool. Stir occasionally. Put the mix in the fridge overnight

8. Take the mix out of the fridge and blend in the porridge until well mixed.

9. Get the ice-cream machine running and slowly pour in the cold mix. Leave to churn for 10-30 minutes (depending on your machine). Spoon into a plastic container, cover with cling film, then a lid and freeze for a minimum of 3 hours

Serve the waffles with a scoop of ice-cream, berry compote and syrup. Yum!

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