turkish delight porridge

A DELICATE AND DELIGHTFUL COMBINATION OF TURKISH DELIGHT TEA-INFUSED OATS TOPPED WITH WARM, JUICY AND SWEET BAKED STRAWBERRIES. STRAWBERRIES ARE BACK IN SEASON, MAKING THEM EXTRA DELICIOUS AND AFFORDABLE AT THE MOMENT. WHEN BAKED WITH LIME JUICE, RAW HONEY AND ROSEWATER, THEY ARE TAKEN TO ANOTHER LEVEL. THE LIME JUICE JUST MAKES IT TASTE AMAZING, SO BE SURE NOT TO LEAVE IT OUT!

turkish delight porridge with rosewater baked strawberries

Recipe & image Krystle Manning @of.oat.and.earth

Serves 1

Porridge

2 tsp Turkish delight tea (you can find this at The Source Bulk Foods or other health stores)

1 cup rice milk ½ cup rolled oats OR brown rice flakes

Rosewater baked strawberries

4 medium-large strawberries, hulled and halved

juice of half a lime

1 tbsp raw honey

1 tsp rosewater (find this in the baking aisle of the supermarket, near the vanilla)

organic Greek yoghurt and lime zest, to serve

Method

1. Preheat the oven to 180C and line a small ovenproof dish with baking paper. Wash, hull and halve the strawberries and place them in the dish. Squeeze over the lime juice (ensure you use a full half) then drizzle over the raw honey and the rosewater. Place in the oven for 15 minutes. 2. Meanwhile, place the tea and the milk in a small saucepan over medium-high heat until boiling, then reduce heat and allow to simmer for 5 minutes or until well infused (pop the lid on to enhance the flavour and ensure you don’t lose any milk to evaporation). 3. Strain the mixture through a sieve, discarding the tea and returning the milk to the saucepan.Add the oats or rice flakes and bring to the boil, before reducing to a simmer until almost all liquid is absorbed (add more milk if oats become too thick). 4. Remove the strawberries from the oven and stir 2 tsp of the syrup/juice into the porridge mixture. 5. Serve the porridge with a dollop of Greek yoghurt and then the baked strawberries and most of their juices. Grate a little bit of lime zest over the top and enjoy!