Archive | August, 2012

Baked Blueberry and Raspberry Porridge

14 Aug

I don’t know about you, but here in England we dont usually bake our porridge! However, I wanted to try something different, and after looking around on Pinterest, I decided to do my own twist on the very American “baked oatmeal!”

This recipe has no sugar (you can add your own as I did!) and is a perfect way to start the day! I made this using American measuring cups.


1/2 cup any oats
1/4 tsp cinnamon
1/4 tsp baking powder
1/2 cup milk (I used skimmed)
1/4 tsp vanilla extract
handful of fresh blueberries
handful of fresh raspberries
Maple syrup to serve


In a small mixing bowl, mix together the oats, cinnamon, baking powder and milks. Add the vanilla extract. Throw in your fresh berries and give the mixture a quick stir to combine. This should only take a minute!

Spoon the mixture into a small tray (this only makes a single serving) and bake for 20-25 minutes on 220oC depending on how stodgy you like your porridge!

Remove from oven and drizzle with maple syrup or any other sweetener and eat! This should keep you going on your weekend!

*Adapted from The Oatmeal Artist

Summer Sorbet

13 Aug
Lemon sorbet with frozen raspberries – enjoy the British summertime whilst it lasts with this deliciously easy summer sorbet!


400g caster sugar
700ml water
250ml lemon juice (6-8 lemons)
1 lemon, unwaxed, zested


Firstly, freeze a handful of raspberries before making the sorbet!
Next, put the water and caster sugar in a pan and gently heat until the sugar has dissolved. Dont stir it, but you can swirl the water round to help it dissolve.
Leave the sugar syrup to cool completely before adding the lemon juice zest to the syrup.
Chuck this all in an ice cream maker and leave to churn for half an hour! Take out and transfer to a freezer dish, and scatter your now frozen berries over the top! Freeze for another 10 minutes then serve!

*Adapted from BBC Good Food