This week we’ve got recipes for sweet and savoury porridge by Bri DiMattina.
@iatemygarden
This week we’ve got Bri DiMattina back with us, sharing some warming autumn recipes. Bri is a recipe developer, gardener & author of recipe book: Nostrana.
Bri has a large garden in Māngere Bridge (Auckland) with amazing volcanic soil. She bought the section well over 15 years ago, so it’s a large old-fashioned size plot that she has transformed into an edible haven, based on permaculture principles.
–
But first, some tips on seasonal planting and harvesting this month.
April — Edible Planting
- Direct sow broad beans, coriander, miners lettuce, mizuna, rocket, spinach
- Plant winter hardy salad greens
- Plant leafy vegetables like kale, silverbeet, chard
- Brassicas — broccoli, cabbage, cauliflower, kohlrabi
- Garlic, spring onions, onions, celery
- Feijoas and citrus
April — Harvest
- Pumpkins & squash (when vines are drying), potatoes (once tops die off) and kūmara
- Beans, beetroot, broccoli, cabbage, carrots, cauliflowers, celery, lettuce, peas
- Daily harvest from late planted summer veg, like cucumber, tomatoes & courgettes. Plus the last of your capsicums, chillies, sweetcorn
- Pick apples, Chilean guava (NZ cranberry), grapes, pears, rhubarb, walnuts, passionfruit, and the last of peaches
A word from Bri.
“I’ve always preferred a savoury flavour for breakfast, so correspondingly we have very few cereals in our house. The odd jar of muesli, perhaps.
Porridge is a winter go-to, so I thought I would share our two faves — a sweet and a savoury.”
Coconut, lime & blueberry porridge
Following the cooking instructions of your rolled oats (or steel cut oats), substitute half your milk for coconut milk and a pinch of lime zest.
While the porridge is slowly doing its thing, add a cup of frozen blueberries to another pan and heat gently. As the liquid comes out, remove a tablespoon or so and add half a tsp of cornflour — stir together and add back into the blueberries. Add some sugar to taste, if you like, and stir.
Once the porridge is cooked add the glossy blueberries on top and a little fresh lime zest…
(Note: Make a large batch of the blueberries if you want to keep them in the fridge for porridge during the rest of the week.)
Miso & spinach porridge
Following the cooking instructions of your rolled oats (or steel cut oats), substitute the milk for water – add in one small sachet (or 1 Tbsp spoon if from a pot) of miso and stir in.
Meanwhile, add some finely diced garlic and butter to a pan – then add some finely sliced perpetual spinach and cook through.
If I am feeling particularly hungry I will also add a soft fried egg to the top….
This miso porridge is so comforting and filling for breakfast.
