Baked Oat Porridge

Breakfast

This baked gorgeous oat porridge reminds me a pie. The same tasty, easy to cook and looks fantastic at your breakfast table. Instead of watching all the time your oat porridge on the stove in order to avoid it getting overboiled, just make it smart way by cooking it in the oven.

COURSE: Breakfast, Dessert

CUISINE: Plant-based, Vegan

PREP TIME: 15 min

COOKING TIME: 25 min


INGREDIENTS /serving number depends on size of the cooking dish

Oat flakes (whole-grain preferably)

Milk (dairy or non-dairy by your choice)

Apple and pear (berries and bananas as an option)

Nuts (hazelnut and walnuts are the best for this combination)

Orange zest, vanilla, cinnamon and ground ginger (optional and suits very well here)

Honey

COOKING PROCESS

  1. Pre-heat your oven to 190 C.
  2. Cut the fruits in pieces leaving some for decorating the top of your pie. Mix oat flakes with nuts, cut fruits. Place it evenly over the cooking dish. I personally prefer to chop up nuts to smaller pieces to make it soften and give a flavour to all porridge.
  3. Use oats and any milk in proportion 2:3. Add spices in the milk, gently blend and put the milk over the dish.
  4. Add some honey, fresh apples, pears and whole nuts on the top of the porridge for the decoration. Sometimes I also add some dried fruits as plums, raisins or dried apricots, when I am in the mood or have some extra staff.
  5. Bake it in the oven for 20-25 minutes.

TIPS

You can serve it together with sauce. For example, with manufactured caramel or chocolate sauce or even cook it yourself. I usually make mango-cashew sauce, which I serve in a separate dish. I also find it cool to serve baked porridge together with one ice-cream scoop.

You can make it simple way or as dessert and all the time make it different way, so your households will always be surprised and never get bored. And it will take you only 40 minutes to create a morning glory for them.

I hope it was useful and you enjoy the taste and the style together with me.¬†ūüėČ

 

Shakshuka

Breakfast

Shakshuka is a traditional Jewish dish, which is perfect for breakfast or lunch or even dinner. You can make it as a light dish for breakfast just with tomato sauce and eggs as well as serve it with nice piece of bread, or you can make it as complete lunch or dinner dish adding some beans or even cheese in the sauce. But I will stick to traditional variation, which I prefer most of others.

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Shakshuka is simple dish in cooking, the main trick is to place egg in the pot with sauce proper way to get perfect poached egg.

COURSE: Breakfast, Lunch, Dinner

CUISINE: Ovo-Vegeterian,  Gluten-Free

PREP TIME: 10 min

COOKING TIME: 30 min

COURSE CALORIES/per serving: 350 kcal (18g protein, 26g carbs, 19g fats)


COOKING PROCESS INGREDIENTS/per 2 servings

Onion – 1 medium

Red paprika – 1 medium

Canned diced tomatoes – 400ml

Tomato paste – 2 tbsp

Eggs – 4

Garlic – 1-2 cloves

Cumin – 1 tsp

Chili pepper powder – 1 tsp

Cayenne salt – 1 tsp

Oil – 1 tbsp

Cilantro fresh – for decoration

Black pepper and salt to taste


COOKING PROCESS

  1. Start with the sauce. Cut onions, paprika and garlic into small pieces. Put cut onions in a pan together with frying oil. Cook it until golden about 5-7 min. Add paprika and garlic and cook all together another 3-5 min. Then add diced tomatoes from can with all juice and put 2 tablespoons of tomato paste in the sauce, add all spices and bring to boil. Stew for 10 min. Sauce is ready.  *Separate the sauce in two pans if you wish to serve each portion in private pan.
  2. Make a hole with a spoon closer to the pan edge the way so we could place the rest of eggs a long the edge of the pan without touching one another. Place an egg in the hole and help with the spoon to place it deeper if you see that it comes over the sauce. Repeat with the rest of eggs. Cover with a lid and cook on low fire about 10 min to have soft yolk. Check the egg readiness from time to time to reach desirable condition.
  3. Serve with cilantro leaves and with piece of bread or cracker as an option.

NUTRITION

Shakshuka is also valuable in terms of nutrients. Due to eggs it is a great source of protein, all nine essential amino acids and choline (which helps liver function, decreases inflammation, good for brain, as well as physical and mental performance). What’s more, the tomatoes in shakshuka are a good source of vitamins A, C, K, folate, and potassium, and have been linked to a reduced risk of several cancers, including throat, esophagus, stomach, colon, prostate, and ovarian cancer. Cumin is a good source of energy, vitamin A, C, E & B6, thiamine, riboflavin, niacin and minerals like iron, copper, calcium, magnesium, phosphorous, and potassium. Cumin is very dense in iron, providing almost 20% of your daily iron in one teaspoon.

Bon appetite!