Sunday, January 25, 2009

Pumpkin Porridge

This is a heart warming January London breakfast. Just a month ago when I lived in Spain my breakfast was a piece of fruit. Now having relocated to London my breakfast is far more substantial, but it still has my favourite pomegranite seeds the emblem of Andalucia.


1 cup pumpkin water
Pinch of salt
1/2 cup oats
1 teaspoon cinnamon
3 ounces of mashed pumpkin
1 teaspoon vanilla sugar
Pomegranate seeds
Chopped walnuts
Brown sugar for sprinkling
Bring the pumpkin water and salt to a boil. Stir in the oats. Cook for two minutes. Add the cinnamon, pumpkin, and vanilla sugar and cook until the oatmeal reaches desired consistency.
Top oatmeal with pomegranates, walnuts, and a sprinkling of brown sugar.

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