Coconut amaranth porridge with caramelized blood oranges
Today we have an incredibly delicious vegetarian dish for you from @sabrinasue_in_love_with_food . The dish was prepared using pots from our Original-Profi Collection®. .
The original professional collection® Fissler, developed by professionals for ambitious cooks, offers a versatile range with the right pots and pans for every application. All products are made in Germany and, thanks to their durability and energy efficiency, are designed to be completely sustainable.
Have fun trying it out!
25 min
Total Time
15 min
Cooking Time
10 min
Preperation Time
Ingredients
| 500ml | Coconut Drink |
| 1 tsp | Vanilla extract |
| 100g | Puffed Amaranth |
| 1 | Pinch of salt |
| 3 tbsp | Caramel Cream |
| 2 | Blood oranges |
| 30g | Hazelnuts |
| Mint for decoration |
Instructions
Step 1 of 5:
Add coconut drink and vanilla extract to a pot and bring to a quick boil.
Step 2 of 5:
Sprinkle in amaranth and salt. Then simmer over low heat, stirring constantly, for 3-5 minutes.
Step 3 of 5:
Stir 1 tbsp caramel cream into the porridge.
Step 4 of 5:
Peel blood oranges and cut into thin slices. Roughly chop hazelnuts.
Divide porridge into two bowls. Decorate with blood oranges.
Step 5 of 5:
Sprinkle chopped hazelnuts on top and drizzle with the remaining caramel cream. If desired, add a few mint leaves for decoration, and your delicious porridge is ready.
Tip:
If using a plant-based caramel cream, the porridge is even suitable for a
vegan diet.
