the pineaway

MAPLE-Y MULBERRIDGE for one

1. handful of dried white mulberries and peeled almonds, soaked overnight
2. 1 dl rolled oats
3. 2½ dl water
4. pinch of salt
5. sprinkling of cinnamon
6. dollop of maple syrup
7. dash of almond oil
8. lemon zest

drain the berries and almonds (the liquid is sweet and tasty, don't throw it away!) bring water to the boil and add oats stirring carefully. turn the heat down to lowest setting and keep stirring, but be gentle. add salt and cinnamon. once the boil begins to simmer down to bubbling, add maple syrup. don't forget to stir steadily. add soaked things and let bubble, until the consistency is substantial but still a bit runny. add a little almond oil (or any good vegetable oil you like), remove from heat and mix well. grate a bit of clean lemon peel on top and prepare to be amazed at how good a breakfast can be! i was, too.

i think this is a perfect comfort food for when the air is still chilly and wintery but sunshine is already luring out thoughts of spring. the lemon makes all the difference here! i wouldn't use other than organic lemon. and i poured just a teeny tiny bit of maple syrup over everything to make it even prettier. but that's just me. the dried berries are already packed with sweetness, so easy on the syrup...

cooking porridge is not an exact science, but the ratio of one part oats to two and a half parts of liquid is a good starting point. and a bit of salt is essential. for the porridge, and the human body. but only a bit.