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 garnish |
Instructions
Step 1 of 5:
Put the coconut drink and vanilla extract into a saucepan and bring briefly to the boil.
Step 2 of 5:
Sprinkle in the amaranth and salt. Then simmer over a low heat for 3-5 minutes,
stirring constantly.
Step 3 of 5:
Stir 1 tbsp. caramel cream into the porridge.
Step 4 of 5:
Peel the blood oranges and cut them into thin slices. Roughly chop the hazelnuts.
Divide the porridge between two bowls. Decorate with the blood oranges.
Step 5 of 5:
Sprinkle the chopped hazelnuts on top and drizzle with the remaining caramel cream. If you like, you can add a few mint leaves on top for decoration, and your delicious porridge is ready.
Tipp:
If you use a plant-based caramel cream, the porridge is even suitable for a
vegan diet.
