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26 minutes

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Berry recipes

Creamy barley vanilla porridge with roast strawberries and evaporated milk

25 - 30 minutes

Creamy barley vanilla porridge with roast strawberries and evaporated milk

By Khanya Mzongwana

Serves 6

Difficulty Easy

Prep Time 10 minutes

Cooking Time 25 - 30 minutes

Ingredients

1 litre full-cream milk
1 cup cream
200 g pearl barley
1 vanilla pod, sliced lengthways
6 T honey
½ t nutmeg
a pinch salt
1 x 380 g can evaporated milk, for serving

For the roast strawberries:

600 g strawberries, hulled
150 g brown sugar
1 lemon, juiced

Method

Place all the porridge ingredients except the evaporated milk in a saucepan and bring to a simmer. Cook for 45 minutes or until soft, stirring occasionally, to prevent it from catching.

To make the roast strawberries, preheat the oven to 200°C. Place the strawberries on a baking tray lined with baking paper, sprinkle with the sugar and squeeze over the lemon juice.

Roast for 25 minutes, or until syrupy and caramelised. Spoon onto the porridge and drizzle with evaporated milk to serve

Roast chicken with peach hot sauce

Caesar chicken schnitzel

Harissa-rubbed chicken with heirloom tomato salad

Strawberry tiramisu with Marsala

Gluten-free coconut flapjacks

Brussels waffles

Strawberry curd sandwich cookies

Scone trifle cups

Strawberry-and-custard cake

Panettone trifle

No-bake strawberry ricotta cheesecake

Puffed rice ice-cream cake

Serrano and crispy cheese bites snack box

Torta Caprese al limone (gluten-free white chocolate-and-lemon cake)

Creamy barley vanilla porridge with roast strawberries and evaporated milk

Creamy barley vanilla porridge with roast strawberries and evaporated milk

Ingredients

Method