Porridge with Pumpkin and Apples
As you know, we make the nut milk ourselves. For this dish, we used hazelnut milk we had in the fridge anyway. The nutty aroma just fits it superbly. We rounded the dish off with sea buckthorn juice and intercepted the fresh sourly taste with honey.
Peel the pumpkin and apples, free them of cores and dice them. Melt a tablespoon of butter in a pot and braise the pumpkin for 5-8 minutes in the sea buckthorn juice until the vegetables are firm to the bite. Add the diced apples, salt and honey, and stew for another 2-3 minutes. Blend about half of it.
Melt the rest of the butter in a pot and in it, roast the oatmeal until they start scenting. Add the nut milk and the blended apple pumpkin mix, boil it up and let it simmer for 3-4 minutes until you have a creamy pulp. Let it cool down a bit. Meanwhile, roast the pumpkin seeds in a pan without oil until they stark crackling. Taste the porridge and add cold milk to taste. Serve the porridge with the remaining apple and pumpkin as well as the roasted pumpkin seeds.
FoR 2 Servings
600 g Hokkaido pumpkin
3 small apples
2 tbsp butter
2 tbsp sea buckthorn juice (NFC juice)
1 pinch of salt
2 tsp organic honey
100 g rolled oats
450 ml nut milk
1 handful pumpkin seeds