Vanilla Spelt Porridge with Caramelized Quince and Cranberries

Porridge with Caramelized Quince Cranberries-0020

For 8 years now I have called myself a blogger. Let me correct that … a food blogger. After all we food bloggers are just special in many ways. We deal with beautiful ingredients, cook up soul satisfying and sinful treats, write about food, its culture and origins, photograph drips, drizzles, sprinkles, dollops from all angles and we are constantly hungry for more. Being a food blogger can be extremely addictive and exactly 8 years ago I became a part of the addiction.

For 8 years now I have written stories, posts and penned my thoughts on this blog, I have jotted recipe ideas in notebooks after notebooks and have experimented with produce, spices, herbs fusing them together to create some sensational and some horrifying dishes, I have stood behind the camera fussing over and tweaking stray herbs, fruit or other ingredients that needed beautifying. This has been a part of my life for 8 years … it is in my blood and has become somewhat a second skin.

Quince and Cranberries

On some days this second skin fits perfectly; smooth, svelte and resilient. Other days it feels prickly, blotchy and I just want to step out of it. But I cannot it’s a part of me and I have stopped thinking about it … it’s just me in my second skin. Over the 8 years I have somehow stopped thinking about blogging as a separate entity … it just happens. It happens easily on those good days and on the bad days it tends to be frustrating and forced.

These 8 years has given me a lot and has pushed me to some awesome limits. I have discovered, I have learned, I have researched, I have cherished, I have created, I have been thrown into all extremes of my emotions and I have stepped out of my comfort zone on many occasions. I have been on the highs but also scraped some lows. But I realize this is progress. Sometimes it was arduous progress, but often pleasurable progress. There has been ego-boosting progress but I have also had the ego-busting progress. Progress, it was nonetheless and that is always good.

Porridge with Caramelized Quince Cranberries-0025

8 years ago what started as simple blogging to digitalize and archive my food experiments and recipes has evolved from a passionate hobby to a career as a food photographer and stylist and further still into instructing and teaching food photography and styling to food enthusiasts from all walks of life. This bowls me over every time! At heart however, I shall always be a food blogger … I am special that way.

I celebrate my 8 years as a food blogger with a special and soul comforting breakfast. At our home weekend breakfasts are a ritual. It is the important meal where the three of us, my husband, my son and me come together and take time to really be together. During the week we are separated and breakfasts take place in a quick and routined manner – slices of whole wheat bread; toasted, or a warm brioche slathered with butter and topped with lemon curd, honey or jam washed down with a quick coffee, tea or milk sometimes with sides of fresh fruit other times with a fruit yogurt. It’s a self-service kind of affair.

Come Saturday and Sunday, my husband is back at home and we gather around the breakfast table decked for a royal. Bread rolls, croissants and scones fresh from the baker or the oven adorn the bread basket, while soft boiled eggs, sautĂ©ed mushrooms, slices of prosciutto and cheese, fruit, jam, honey, chocolate spread and glasses of chilled juice and freshly brewed coffee, all laid out ready for a feasting. We chatter lively taking time – cherishing each moment with each other. I love this ritual.

Quince and Cranberries for Spelt Porridge-0054

But then there are those rare days when I am home alone. The silence is soothing and the lack of a routine is liberating. Breakfast is eaten for lunch. Nothing extravagant or lavish, just homey and soothing. Often it is a bowlful of warmth – a porridge eaten in front of the window snuggled in the leather recliner with a napkin on my lap and a big tablespoon. I take my time watching the birds gather their morning breakfast – seeds I scattered for them while the porridge was simmering. Tranquility and calm – slowing the pace down to almost zero.

Porridge with Caramelized Quince Cranberries-0018

This is one of my favorite porridge recipes. I use rolled spelt flakes, which has a wonderful earthy and nutty flavor making this such a gorgeous hot breakfast. I do not add any sugar to the porridge itself, instead a pinch of fleur de sel and vanilla flavors it. The caramelized, sugary quince and cranberries add sweetness and a buttery aroma making this a delicious way to start the morning. Simple, but then the best things in life usually are.

Spelt flakes are light, easy to digest and high in fiber. It is ideal for anyone wishing to eat less wheat and because of its high water solubility, its vital nutrients are quickly absorbed into the body.

Latest Workshops

HelsinkiBadge2014-SIDEBAR

Helsinki Food Styling & Photography Workshop

A 2-day workshop in Finland's dynamic and pulsating capital, Helsinki. The focus of this workshop will be light and lighting systems as we work on harnessing natural light and work with artificial lighting systems.
Helsinki, Finland
7 - 8 June 2014
More details and the preliminary programme here.
Registrations for this workshop are now open: please fill out the registration form.

 

 

 

Venice2014-GOLD-Sidebar


Venice Food Styling & Photography Workshop

A 2-day workshop in the delightful prosecco region of Valdobbiadene just outside of Venice, Italy.
1st - 3rd May 2014
The focus of this workshop is on natural and low-light photography as well as styling and creating moods for your images.
Details for the Venice Food Styling and Photography Workshop here.
Registrations for this workshop are running: please fill out the registration form here.
>>Only 2 slots left!!<<




Recipe: Vanilla Spelt Porridge with Caramelized Quince and Cranberries

Printable version of recipe here

Porridge with Caramelized Quince Cranberries-0018

Prep Time: 30 minutes
Total Time: 45 minutes
Serves: 4

Ingredients:

  • 200 g rolled spelt oats
  • pinch of fleur de sel
  • 500ml milk
  • 100 ml water
  • 1 vanilla bean, split and seeds scraped
  • 50g butter, melted
  • 4 tablespoon palm sugar
  • 2 quince, peeled, cored and thinly sliced
  • 150g fresh cranberries
  • 50g walnuts, toasted, coarsely chopped
  • 1 tablespoon palm sugar, extra to serve (optional)

Method:

  1. Place the oats, fleur de sel, milk, water and vanilla bean and seeds in a saucepan over low heat. Cook, stirring occasionally, for 8-10 minutes or until the mixture thickens and the porridge is creamy. Keep warm.
  2. Prepare the caramelized quince by melting half the butter and 2 tablespoons palm sugar in a skillet, add the quince slices and cook on low heat for about 3-5 minutes until light golden and caramelized. Push the quince to the side of the pan. Add the remaining butter and sugar and throw in the cranberries, stirring often until the cranberries and soft, sugary and have started to release their juices. Make sure not to overcook as they become mushy.
  3. Spoon the porridge into serving bowls, top with extra milk and caramelized quince and cranberries. Sprinkle with toasted walnuts, extra palm sugar, if desired, and serve warm.
Notes
You can determine the consistency according to your liking, I like mine creamy and thick but if you would like this thinner, just add another splash of milk until you get the consistency you like.
You can add drizzles of maple syrup or honey to top your porridge off instead of the extra palm sugar.
Chocolate lovers add a handful of coarsely chopped dark bittersweet chocolate.

Verdict

Porridge with Caramelized Quince Cranberries-0024

Grab a spoon and a chair next to me and enjoy this quiet moment celebrating 8 years with me. I thank you all for being a part of this blog and giving me company over the years. There are quite a few who have been there from the very first post and many of you who have just discovered this space. To you all I raise my spoon and say dig in … there is a lot more to come!

Connect

In this section of the post I share bits and pieces, finds and interesting things I come across as I surf the web. It might be a quote, a picture a moving post, interesting news and announcements, whatever makes me connect with you.

Have a spectacular rest of the week and have fun at the Oscars over the weekend.

You might like these soothing and fun breakfast ideas from What's For Lunch, Honey?:

8673454910_234d86fd88_b PlumBlueberryGranolCrunch_0036CR2 7181266929_68ef772a17_b
Quinoa Breakfast with Almond milk, Fresh Fruit and Toasted Pecans Vanilla Poached Plums and Blueberry Granola Goat Cheese Cream Verrines Granola - Tropical Fruit, Nut and Spelt Flakes


All photographs and written content on What's For Lunch, Honey? © 2006-2013 Meeta Khurana Wolff unless otherwise indicated. | All rights reserved | Please Ask First

Continue »

27 comments:

  1. Happy Blog Anniversary and to many many more! You are an inspiration (on many levels)...

    This wholesome porridge looks divine and your pictures are just fabulous!

    Cheers,

    Rosa

    ReplyDelete
    Replies
    1. Thank you dear Rosa. You are a lovely and special person and I appreciate all your comments and tender words over the years!

      Delete
  2. Wishing you a VERY happy blog anniversary! When I had my VeggieGirl blog, you were always one of the best commenters and fellow bloggers. Now I love enjoying your blog simply as a reader and continue to be inspired by your posts. Here's to many more posts from you!

    ReplyDelete
    Replies
    1. Whatever happened Liz? Thank you so much I always enjoyed looking forward to your escapades ;) Hope you are well and thank you for being a loyal follower!

      Delete
    2. After 4 years of blogging, it was time for me to close that chapter of my life :) I'm still on Twitter and Facebook though.

      Delete
  3. I must try spelt porridge, I have oats every day but never seen spelt flakes before so I will investigate. It looks delicious! Good luck on the workshops, I'm sure it will be fun!

    ReplyDelete
    Replies
    1. I hope they will be ... they usually are. Spelt flakes are great and very versatile. If you cannot find them let me know I'll send some to you.

      Delete
  4. A very very happy blog birthday dear. I'm just trying to remember when we first 'met' online but I can't really recall. It must have been quite soon in the process as I believe I have been following you from the moment I started blogging myself which is... uhm... I think 7 years now so it's pretty close. I love all your posts, your beautiful images and your thoughtful words, so I'm sure there will be many many more years to come!

    ReplyDelete
    Replies
    1. Whenever we met it was a good thing that we did - I have loved every minute of our friendship and so happy that we have joined forces in so many ways. Looking forward to many more years!

      Delete
  5. Congratulations on 8 years of gorgeous delliciousness!

    ReplyDelete
    Replies
    1. Thank you Kalyn. You have been always there for me and I appreciate it all.

      Delete
  6. Congratulations......That's a huge milestone Meeta....I am happy to be part of this journey since five years with you....Wish to grow and learn with you more....

    ReplyDelete
    Replies
    1. Good to have you on board dear Lubna! Thank you for being a part of htis space.

      Delete
  7. A Big Huge Happy Blog Anniversary and to many more! I feel like we have grown together these past few years but look at how far YOU have come in 8 years! I am always impressed what you have done and what you are capable of doing. But no wonder... you are fueled on luscious, wonderful breakfasts like this (though I would so love to eat this for lunch all on my own. Sometimes it is just nice to me without our men for a day or three.) xo And thanks for the shout out for JP's fabulous fish tagine!

    ReplyDelete
    Replies
    1. It's been one hell of a ride Jamie and so glad you have been around for part of the way. It foes feel like we've known each other for ages so much we have done and gone through. Looking forward to many more.

      Delete
  8. Happy blogaversary, my sweet sister. The best things about our years of blogging is that it brought us together! Love this recipe and can't wait till we next have breakfast together. xx

    ReplyDelete
    Replies
    1. That breakfast together will happen soon and I cannot wait. Yes my sweet sister this thing called blogging has been positive on so many levels but for me the most cherished part is that it brought us together. You have been a loyal and such a good friend and I always thank the blogging stars for this. Love you loads!

      Delete
  9. Happy blogaversary - each one is a special milestone but 8 years a real achievement. Good to celebrate with something simple and wholesome though. :)

    ReplyDelete
    Replies
    1. Sally glad to have you around always. You are a special person and happy that blogging brought us together.

      Delete
  10. Happy Blogiversary my sweet friends! Cheers to more success in the future!

    ReplyDelete
    Replies
    1. Aww! Thanks so much Kiran. Looking forward to having you being a part of this!

      Delete
    2. Thanks! I hope to be able to attend, someday :)

      Delete
  11. This looks SO yummy! Happy blogaversary! :)

    ReplyDelete
  12. M, You are someone I admire so very much, I am honoured to call you my friend. Thank you for mentioning my post here…I really hope that one day we meet and enjoy a huge meal together - nothing fancy, just the sort of food we grew up eating. Big, big hug, S

    ReplyDelete
    Replies
    1. That would be the perfect day S! I think it is time we stop dreaming about it and planning it ;) I admire and love you and your work too. You always awaken my own childhood memories that at times have become dull over the years. But one of your posts will awaken those memories and bring it back in all it's vibrant colors!

      Delete
  13. Nice! I just bought spelt oats and flower and was looking for recipes to make with them. Thank you

    ReplyDelete

Thank you for visiting What's For Lunch, Honey? and taking time to browse through my recipes, listen to my ramblings and enjoy my photographs. I appreciate all your comments, feedback and input. I will answer your questions to my best knowledge and respond to your comments as soon as possible.

In the meantime I hope you enjoy your stay here and that I was able to make this an experience for your senses.

Hugs
Meeta