Apologies on the MUCH overdo post. It has been a busy month– moving out of brooklyn and into cambridge, starting school etc etc. And while tears have been shed that the park slope co-op is no longer just around the corner, I am making do with Cambridge’s numerous farmers markets. The biggest thing about the new apartment- is the kitchen. We might have upgrade the subtitle of this blog to Tessa’s Not so Tiny Kitchen. It is not that it is huge– but just to brag for a second– i have a dishwasher, garbage disposal and full size oven (new cookie sheets to buy!). And probably most importantly- a gigantic counter. So I mean, I feel like i’m moving up in the world. I have a just about a million recipes to post from my cooking class in Ireland. But this one seems the most pressing– as I can’t go a morning without it.
This recipe originates from Darina Allen’s Forgotten Skills cookbook. However– I have changed the measurements for ease of American use.
2/3 cups rolled oats
2/3 cups water (i use boiling. i think hot tap would work fine too. and apparently some people use apple juice)
1 teaspoon honey (or more for taste)
1 pint raspberry (those small containers) can also use blackberries or really anything else. or just apples
1 small apple (grated) or half of a giant one. don’t let that deter you- it takes like 30 seconds to grate an apple
Take a big bowl. Add oats. Add water. Let stand for 10-15 minutes for oats to soften. can pour of excess water if there is any. grate in apple. add in raspberry– I like to crush w. clean hands as adding in. Add honey. Mix all. Tastes best when made the night before.
To serve. I HIGHLY recommend serving as Darina does- w. dark brown sugar and jersey cream. Instead of cream- as I don’t have cows on my fire escape- I eat w. yogurt, just a touch of brown sugar and bananas. I do think this touch of brown sugar tastes better than an overload of honey.
OK Try it. And get back to me.