Breakfast does not get better than this!
I love hot breakfasts! Or anything that isn't just plain cereal, which, though I love it, Bircher muesli kind of is. The only problem is that I don't always have time to make proper porridge in the morning, and even if I do, I can't always be bothered with the stirring. This is one of the reasons I have been loving tinkering with my newest bit of kitchen booty - the multicooker.
Whereas it looks like a rice cooker, the Redmond RMC-RM4502 actually does more than that. It bakes bread and cakes, fries, deep fries, stews and steams. Oh, and makes porridge - from oats, cornmeal, buckwheat, you name it, the Remond will cook it. I have really enjoyed using it in the kitchen because it has a time delay function, which means that I can go to bed knowing I'll wake up to a warming, healthy breakfast with no early morning prep. Doing my hair takes long enough, to be honest. As if I would be feasting on cornmeal and maple porridge of a morning if I had to actually cook it myself when I woke up!
(If only I had had one of these as a student! You know, I basically didn't eat breakfast for four years when I was at university. When you get up late and have to be in language lab for 9am, breakfast doesn't really feature in the day.)
I have also been baking in the Redmond. And eating the cakes for breakfast. I have found it makes really light and airy, yet moist, sponge cakes, like the ones Italians call 'pan di Spagna'. Perfect with a cup of coffee and a piece of fruit. Or just the coffee.
Cake can be a breakfast food too!
If you have a Redmond multicooker as well, give my breakfast recipes a try (as well as some of the 100 recipes that come with it!). They will make autumn and winter that little bit more delicious!
Creamy Maple Cornmeal Porridge with Brazil Nuts and Sultanas
You will need:
75g cornmeal (polenta - I always buy the coarse ground one)
500ml full fat milk
2 tbsp maple syrup
a handful of Brazil nuts, chopped
a handful of sultanas
soft brown sugar (optional)
- Place the cornmeal, milk and maple syrup in the machine bowl and stir well. Cook for 35 minutes on the oatmeal setting. Stir well and serve topped with nuts, sultanas and a sprinkle of soft brown sugar. Gorgeous.
- You could also top with cinnamon and walnuts, or some frozen berries.
Pan di Spagna (Breakfast Sponge Cake), my way
You will need:
200g self raising flour
175g caster sugar
zest of 1 lemon
1 tsp vanilla extract
- First, beat the eggs and sugar until thick and moussey. This will take ages, and you will feel like your arm is going to fall off, unless you have the common sense to use an electric whisk.
- Still beating, add the lemon zest and vanilla, then gradually the flour.
- Pour into the greased machine bowl (I used vegetable oil - a baking spray would be fine, or butter). Bake for 40 minutes on cake setting.
- Cool on a rack as you would a regularly baked cake.
- I have made this twice so far in the multicooker. Once with plain flour, and once with self raising. I know everyone says that you should always use plain flour when there's no butter in the recipe, but honestly, with the self raising you get a much higher rise. Don't listen to the books, listen to me! :)
Delicious Delicious Delicious received a sample multicooker courtesy of Redmond and was commissioned to write a recipe. My opinions are, as always, my own.