Cardamom and Rosemary Porridge

I recently rediscovered one of my favourite recipe books: Love, Bake, Nourish by Amber Rose. The book contains wonderful bakes and desserts with seasonal fruit and fresh herbs. One recipe which caught my attention was a cardamom and rosemary set custard. Now, admittedly I haven't made the custard, but I loved the idea of those flavours. And so this recipe was born.

Ingredients

Serves 1

Porridge

• 2 cardamom pods, crushed

• 1 spring of rosemary

• 1/2 cup oats

• 1/2 cup milk

• 1/2 cup water

• 1 tsp honey

• Pinch of salt

Topping

• Handful of berries

• A sprig of fresh rosemary

• Honey

(Notes on substitutions found below the method)

Method

1. Place the cardamom pods, rosemary spring in a saucepan with the milk and water. Bring to the boil, then take off the heat and leave to infuse for 20 minutes.

2. Strain the milk mixture through a sieve to remove the cardamom and rosemary. Add the infused milk to the remaining porridge ingredients. On the hob: place the ingredients in a saucepan, bring to boil and simmer for 4-5 minutes stirring regularly to make it rich and creamy. In the microwave: place the ingredients in a microwave proof bowl, then microwave on high for 1 minute, give it a good stir for 30s minutes. Put back in the microwave for 2-3 minutes stirring regularly to make it rich and creamy.

3. Top with frozen berries, fresh rosemary and a drizzle of honey.

Notes and substitutions:

• Oats: I use regular porridge oats, but you can use any type. Just adjust the cooking time.

• Milk: Any milk works, including soy and nut milks.

• Honey: You can replace with the same quantity of any sweetener (maple syrup, sugar etc)

• Cardamom: You could also use 1/8 tsp ground cardamom.

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//Cardamom and Rosemary Porridge//

I recently rediscovered one of my favourite recipe books: Love, Bake, Nourish by Amber Rose. One recipe which caught my attention was a cardamom and rosemary set custard. And so this recipe was born.

Cardamom. Rosemary. Honey

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Recipe link in my bio.

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