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This Chamomile Porridge with Red Wine Poached Prunes is neither too hot or too cold….it’s juuusstt right. Spoil your mum with breakfast in bed this Mother’s Day.
To check out more of Michelle’s recipes, head to her Facebook page “Diverse by Michelle Sanchez“.
Ingredients
4 chamomile tea bags
2 cups quick oats
4 cups full cream milk
1 tbsp semolina
2 tbsp brown sugar
2 tbsp flaked almonds
For poached prunes:
2 cups pitted prunes
1 cup of light red wine
2 tbsp brown sugar
2 slices orange peel
1 star anise
1 cardamom pod
Extra milk to serve
Method
Place the ingredients for the poached prunes into a saucepan and stir to combine. Place over medium heat for 10 minutes or until the liquid has reduced to about half, stirring periodically. Remove the star anise, orange peel and cardamom and discard. Set aside the prunes to cool.
Place the tea bags into 1 cup of boiling water and allow to steep for 5 minutes. Remove the tea bags and discard.
Place the oats, brown sugar, semolina, milk and chamomile tea into a medium saucepan. Place over low-medium heat and stir continuously until it thickens up (about 5 minutes).
Serve the porridge topped with poached prunes and flaked almonds. Add a drizzle of extra milk.
Serves 3-4
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