I have not always been a fan of porridge. However, that changed recently.
A skiing weekend to Every morning the Hotel Madeleine laid on an array of Austrian deliciousness. I was continually drawn to their offering of ‘Tyrolean Porridge’.
It was a bowl of golden aromatic wonder that I adorned with a light drizzle of honey. It was the perfect fuel to keep me sated throughout the morning’s exercise.
If you do not believe the benefits of porridge, have a read of this article on the LiveStrong website ‘What are the benefits of eating porridge?’.
In a bid to recreate this perfect breakfast, I chatted over recipes with the Madeleine kitchen team. After a couple of attempts I have achieved my version of Tyrolean Porridge that now fuels my runs and recovery. Absolutely delish!
The recipe below provides two substantial servings. Give it a try and see what you think.
Nikki x
NIKKI’S TYROLEAN PORRIDGE
Serves two people
Ingredients500ml semi-skimmed milk
50g semolina
125g porridge oats
40g butter
pinch of salt
1 teaspoon vanilla extract
zest of 1 lemon
sprinkle of icing sugar
flaked almonds
Method
1 Heat the milk gently on the hob.
2 Pre heat the oven to Gas Mark 5 or 180 degrees.
3 Once the milk is boiling add salt, porridge oats, semolina and butter.
4 Heat, while stirring, until the milk is absorbed and the mix thickens.
5 Once thickened, add lemon zest and vanilla extract, stirring until well mixed.
6 Tip into a buttered oven dish.
7 Sprinkle a little icing sugar and some flaked almonds over the top.
8 Bake uncovered in the oven for 30 minutes.
9 Serve in bowls drizzled with a little honey.
Hiya Nik, this looks and sounds amazing. I am going to try it over the weekend – will let you know how I get on. I’m especially excited as I think it will be closest I will ever get to a skiing holiday in the Austrian Tyrol! Lxx
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Hope you like it. I love it. Austria is fantastic winter and summer. Perfect walking country. Oh and did I say the food is fantastic xx
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Hiya Nik, I tried the porridge – it’s really lovely – and so filling! Thanks for sharing the recipe, Lxx
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So glad you enjoyed it. I can’t stop making it and then eating it up 😋xx
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