I have a strange time lately. Too many things to do, too many obligations and sometimes things just don’t go right. For instance I lost my iPhone, it was with me for 4 years and was hardly working, but I liked it. And it wasn’t a banal death - a car run over it. And now I know that I should also write everything down on a paper, not only in my phone ;)
From the nice things - I’ve met Erin from Texanerin Baking and she’s simply amazing. You should definitely check out her blog if you like baking :) We did some baking together and it surely wasn’t the last time.
And today I’m going for a short trip in mountains. With a beautiful Autumn weather and a good company, I strongly believe that it will be a good one. See you next week :)
You will need (for 2):
- 1 cup rolled oats
- pinch of ground cinnamon
- 25g butter
- 1/4 cup brown sugar
- 150 ml thick cream, for whipping
- 3 figs
- milk, to serve
- 50g thick cream to serve
Place the oats in a saucepan with two cups of water and cinnamon and stir over medium heat for about 5 minutes or until the oatmeal becomes thick and smooth. Set oatmeal aside.
In a small pot melt the butter and add 2 tablespoons of the brown sugar. Stir until the sugar dissolves, then add the wipping cream and bring the mixture to boil. It should thicken in about 5 minutes of simmering.
Cut figs in pieces, place them on a baking paper and spread over some sugar. Bake (in 200*C) until the sugar is melted.
Place the porridge in tewo bowl, add some milk, pour over the cream and sugar mixture, place figs and add some cream.
Source: breakfast & brunch, Murdoch Books