Monday, September 3, 2012

Irish Porridge with Roasted Figs

You can click here to read about Riley's cultural project that I'm supporting by cooking our way through the countries in his ethnic make-up. For breakfast, I made Irish porridge; and, completely not traditionally, I topped it with some fresh, roasted figs.


Roasted Figs: Slice figs in half. Sprinkle with organic, granulated sugar, and roast in a 350 degree oven until the figs are soft and caramelized.

Irish Porridge (per the container that I bought): 4 C water, brought to a rolling boil; 1 C Irish oats, added to the water with a dash of salt; cooked at a simmer for 30 minutes.
  


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