Last week we happily hosted dear friends from Western Australia in what’s been some of the coldest weather Victoria has endured in many years. It was such a joy to have them with us for the week, tripping around and hanging out together. I love having people visit us for extended stays like this, relaxing together and catching up properly recounting old memories and catching up on life and kids. We met these friends in our Darwin years their friendship treasured and their support like that of family. A few years older than me she was like a big sister to me a few years ahead of me in life stages and he my husband’s fishing buddy and dear mate. Adult friendships, especially ones forged in such circumstances have their own unique qualities and longevity, or maybe that’s just me, either way their company is always relished with gratitude and joy. We wandered through forests (he’s a forester) dined on delicious food (obviously) and of course I cooked for them.

Amidst all that I also had a shoot for a favourite client, creating images for her delicious Sicilian family recipes.

So this week has been a quiet one. Editing and delivering last week’s shoot, hiding from the polar blast engulfing most of Australia and excitedly getting organised for a holiday. Yes!  A holiday. I’m super excited, we’re off to visit our son in remote WA where the desert meets the Indian Ocean. He has big plans to chase adventures looking for whale sharks, catching beautiful fish for dinner and walking in the red dirt and white sands of the west. I’m insanely excited to see he and his partner and the adventurous life they enjoy there. I’m also excited for my skin to be warmed by sunshine and not chilled by arctic air.

Until then the only thing encouraging me to pull the covers back in the morning and let the morning’s cool hit my skin is the promise of a breakfast that warms from within. Obvious though it seems I’m often asked how I make my porridge. Myself included in the past I think we all fall under the spell of portioned ingredients offering the promise of easy preparation. Sachets of instant porridge were my go-to for a long time. I don’t remember the moment I changed to whole oats though suspect it was something to do with a craving and almost empty larder. As a lover of baking there’s often rolled oats in the pantry and so my method of making porridge evolved. My tummy rumbles easily so a little tweak with the addition of chia usually keeps this at bay with the added benefits of all the goodness packed into those tiny little seeds. To top it off for a little lushness I often have a fruit compote in the fridge. This one is a long-time favourite but nothing goes past a classic apple compote. Today’s one is inspired by an idea from Emelia Jackson’s glorious baking book and her apple pie cake where she bakes apples in between the cake batter. While preparing her batter she leaves the apple to macerate in sugar and spice. The first time I did this I noticed the delicious syrup that developed while the ingredients sat awaiting their moment in the recipe. It occurred to me this would be an interesting way to make a compote. So with a few tweaks this is my new method, leaving the ingredients to do the work for a few minutes while I tidy up then a bit of time on the stove to finish the job. In the fridge and boom the perfect topping for porridge or yoghurt.

So I leave you with my favourite breakfast to stay warm as the next wave of weather sweeps toward us while I take a little break with the family next week. I’ll be back after my red dirt adventure to greet August and report back.

Stay Warm!

The porridge recipe serves one, scale up as required.

Apple Compote:

2 Large apples peeled and thinly sliced. Cooking apples like Granny Smith work well though I love Cosmic Crisp if they’re available in your area.

1 ½ Tb brown sugar

2 tsp white sugar

¾ tsp cinnamon

1 ½ tsp vanilla paste

1 tb water

Combine all ingredients, giving them a good stir, in a small saucepan except the water while you tidy up, make a cuppa, have a scroll, whatever keeps you busy for at least 15 minutes but up to 30 minutes while the sugars and juices from the apple find each other and do their thing.

Add the Tb of water and set the pot over a medium heat stirring frequently and keeping an eye on things while the sugar dissolves. Reduce heat to low and simmer until apple is just tender but not soft/mashable. We want to retain a little bite but not let it get mushy, it will keep softening in it’s own heat while it cools. It’s a recipe that requires your attention for it’s short cooking time, think of it as cooking mindfulness or meditation…..or a chance to stay warm near a stove.

When softened removed from heat, tip into a sealable tub and allow to cool before covering and popping in the fridge. It will last a week in the fridge awaiting you in the morning for an easy breaky zhoosh up.

Porridge:

¼ c rolled oats. Avoid using quick oats, they won’t keep you full and have been more processed than rolled losing some of their benefits.

2 tsps chia seeds

2/3 c of your preferred milk. Alt milks are fine, I use Almond.

½ cup cold water

1 tsp vanilla paste or extract

¼ tsp of cinnamon

Scant pinch of salt (fine not flakes in this instance)

Combine all ingredients in a small saucepan and stir to combine thoroughly. Place pot over a medium heat stirring occasionally to continue to combine the ingredients. Once bubbles appear around the edges, 2-3 minutes, reduce heat to medium-low and allow to simmer while you make your morning coffee and grab your apple from the fridge, around 8 minutes. You need to keep an eye on things to prevent it from sticking and or drying out giving the mixture a stir scraping the sides a few times and reduce to low if necessary.

Remove from heat once oats are tender and chia cooked. Pour into a bowl, top with apple compote, a sprinkle of your favourite nuts, a drizzle of honey or maple syrup and a dollop of Greek yoghurt.

**Berries are also delicious sprinkle on while hot allowing them to soften in the porridge’s heat. I also love slices of banana.