Creamed Semolina & Oat Bran Porridge with Cinnamon Tea Poached Prunes

I thought I would share with you another of the Ferme de Montagne breakfast favourites. Porridge is a hearty meal to start the day, perfect for a long day on the pistes. This simple recipe can easily be re-created at home.

Creamed Semolina & Oat Bran Porridge - serves 4/5
2 whole vanilla beans
1 litre full fat milk
2 strips lemon zest
100 grams instant polenta
100 grams oat-bran
8 tbsp caster sugar
250ml cream

Cinnamon Tea Poached Prunes
60 whole pitted prunes
3 whole cinnamon sticks
6 tbsp caster sugar
3 tbsp honey
2 whole earl grey teabags

Creamed Semolina & Oat Bran Porridge
1. Scrape the seeds from the vanilla into a large pan along with the beans and milk, lemon zest and 500ml of water, bring almost to the boil over a medium to high heat, reduce to a simmer, gradually add the polenta and oat bran, stirring constantly, continue to stir on the heat for 10-15 minutes, or until thick and creamy.
2. Add the sugar and cream and cook for a further 5 minutes, or until the sugar has dissolved.

Cinnamon Tea Poached Prunes
1. Put the prunes, cinnamon sticks, tea bags, sugar and honey into a large sauce pan with 900ml of water, stir over a medium to high heat until the sugar has dissolved then bring to the boil, reduce to a simmer and cook for 10 minutes, or until the prunes are very soft but falling apart. Remove the prunes, cook the liquid over a high heat until you have a syrup, pour the syrup over the prunes, cool then serve on top of the porridge. You can keep the remaining prunes in a sealed container in the fridge.

Spelt Bread Recipe

375g white spelt flour.
375g wholemeal spelt flour.
12g sugar.
28g fresh yeast.
18g salt.
430g water cold.
30g olive oil.

1. Place the flours, sugar, salt and olive oil into a mixing bowl of a free standing mixer with the dough hook attached, turn the machine on a medium speed, whisk the water and yeast together in a bowl until dissolved, pour the yeast water into the mixer in one go, mix for 6-7 until a smooth dough has formed, turn into an oiled bowl, cover with cling film and then a dry clean cloth, leave in a warm place around 22*C for 1 hour or until doubled in size.

2. Fold the dough by lightly turning it from the outside in, do not beat the living daylights out of it or you will have heavy bread.

3. Cut the dough into 3 equal pieces, roll into whatever shape you like, place onto oiled baking paper, cover with a damp cloth and prove for around 45 minutes or until the dough springs back when lightly pressed.

4. When the dough is proving place 2 heavy trays in a pre-heated oven at 200*C, when ready to cook the bread, dust the loaves with white flour, slash the bread on a 30 degree angle with a razor blade, remove the heated trays from the oven closing the oven door to retain the temperature, slide the bread onto the heated trays and cook in the oven for 30 minutes, before closing the oven doors, pour a small cup of water into the bottom of the oven to help create a thick crust, cool before slicing.

We use sharpham park spelt flour but any organic spelt flour will do.