I picked up this beautiful, scalloped spoon at the weekend from the antique fair in Ilkley. It was £3.00 and I had to find something to stir. Hunger pangs helped me to find inspiration. When I returned home, I set about creating breakfast --- ummmhhh blackberry and cardamom porridge. Will it work?
Directions
There is not a recipe for this dish just a set of instructions that can be adapted to your fancy.
Poach 150g blackberries (blueberries are fine too) in a little water, add some ground cardamom seeds, a squeeze of lemon juice and teaspoon or two of sugar - to taste. As the blackberries warm they ooze deep red juice, too much for a compote and so I stirred in a tablespoonful of rolled oats. I left the warm blackberry and oat mix to cool and soak up the dark liquor from the berries - ten minutes was fine. I caught a whiff of cardamom and lemon as I gave the porridge a stir. Time seemed to stop for a second as I enjoyed the exquisite fragrance of this humble dish. I served the lovely fruity porridge with mild, creamy plain yoghurt. Lovely!
Ingredients:
blackberries, lemon, cardamom seeds, rolled oats (or oatbran) and plain yoghurt. Sugar can be added to taste.
You might be wondering what all the razmataz is at the side of this post. Two weeks ago I was awarded 3rd place in 'Food for Celebration' at the prestigious
Pink Lady® Food Photographer of the Year 2014 competition
I was completely surprised and delighted to have made it to the finals of such an amazing competition. The competition attracted over 6,000 entries from all over the world and the judges included David Loftus (Jamie Oliver's photographer), Yotam Ottolenghi and Jay Raynor.
It was a very special evening at the Mall Gallary, London and wonderful to be among such a talented crowd of people.
