How to make life worth getting up for.

Don't despair of the title, this is still a food blog. If you're like me, which I suppose most people are in this aspect of life, you hate the mornings. You really struggle to convince your brain that there is any reason worthwhile enough to remove yourself from the warmth and bliss of the duvet cave. A lecture? No. A meeting? Nope. An exam? Definitely not.

In the sleep-addled mind of the newly woken, it is near impossible to evaluate the importance of any oncoming activity.

Trying to comprehend a mobile version of yourself, outside of the house and fully involved in some kind of task seems absurd and ever-distant. But the thought of food, food that doesn't take long to prepare, food that is tasty and exciting - that promise of instant gratification is the best way to get out of bed. Thus why I value the importance of having a delicious breakfast.

Perfect porridge base:

Oats

Water

Milk

For one serving, I put 3 heaped tablespoons of porridge oats into a saucepan and cover with water about 2cm over where the porridge lies. I don't have a specific measurement for the liquid because I do it by eye every time and it depends on personal preference. I like mine creamy but I almost treat the porridge like a risotto - letting the oats absorb and adding more liquid as I go along.

It's normal to do everything slowly in the morning, which is why this porridge takes around 10-20 minutes to make. Obviously it is possible to make it faster simply by adding less liquid and keeping the heat on high with a watchful eye. But I like to take my time and ensure the texture is really soft and as one mouth perfectly requested: 'tasting as little like oats as possible'.

First, bring the mixture to the boil and add water or milk as necessary. I use skimmed and find that the texture is still perfectly creamy, despite what others may insist on. Once boiled, turn the heat right down and let the porridge cook, almost reducing it. It's ready to eat as soon as the liquid is absorbed, but if you have the time, it's preferable to heat the porridge on low for around 15 minutes - frequently adding more liquid to maintain the consistency. I tend to use about half and half water and milk.

The part worth getting up for - the add-ins:

Cocoa, dark chocolate and chopped walnuts

Banana, syrup and cinnamon

Mixed nuts and syrup

Seed, raisin and banana

These are just a few staples, but the combinations are endless. Another favourite of mine is to mash a whole banana, add after the boiling stage with a generous spoonful of peanut butter and melt. I love porridge because it's warming, filling, and a lot healthier than packaged breakfasts. Please share any unlikely combinations in the comments below!

Warm Cinnamon Monkey Bread with Rum Spiked Frosting

I don't really like tradition.

'We have to have sprouts', 'We can't have Yorkshires', 'We have to have Christmas pudding'.

Why? Christmas is supposed to be one of the most enjoyable days of the year, why set any restrictions? With regards to Christmas food, my view is that if you want it, have it. 

I'm not saying I'm a tradition anarchist who eats spaghetti and garlic bread on December 25th, but there's nothing wrong with those who do. If I fancied it, I would. That's why this year I decided to replace the tradition of eating aged, brandy-soaked dried fruit (otherwise known as Christmas pud) with a similarly-spiced hot and sugary baked dough.

Behold the Monkey Bread:

It's like one giant sweet cream-cheese covered cinnamon roll doughnut. 

Christmas has passed, but in lieu of following tradition, why not make this dessert all year round?

The dough:                                                                                        

4 tsps yeast (from a packet)                                                                

1/2 cup warm water                                                                           

2 tbsps sugar (any)                                                                              

2 tbsps salted butter                                                                            

1 large egg                                                                                          

1 tsp salt

2½ - 3 cups plain flour

Sugar topping:

2½ tbsps white sugar
1 level tbsp ground cinnamon
6 tbsps salted butter, melted
2½ tbsps brown sugar
½ tsp vanilla extract

Combine the first 3 ingredients and whisk til combined. Leave to sit for 5 minutes until yeast has activated and the top is slightly frothy. Add the butter, egg, salt and gradually begin adding the flour, until the dough comes together and is manageable by hand. Work onto a floured surface and knead for around 5 minutes. Roll into a ball and place into a large bowl (the one you used for mixing is fine) and cover loosely with a tea towel. Leave in a warm-room temperature place for around 2 hours, or until doubled in size. When the dough is ready, turn out onto surface and cut into around 34 pieces. Mix the dry ingredients of the sugar topping in a bowl. Roll the individual dough pieces into the sugar mixture and arrange into a greased round cake tin. If you have a ring mould, excellent! Use it. I sadly did not but managed to DIY one by use of a small ceramic jug.

Any thin, round oven-safe object should work for this, just place it in the middle of your greased cake tin (and grease the object too). Once this is set up you can arrange the dough balls around the shape. Leave to rise in this position for another hour, half an hour through the waiting time is a good time to preheat the oven to 200ºC. Just before baking, mix the remaining ingredients from the sugar topping and pour over the balls.

Bake the dough for around half an hour, or until risen and nicely browned. Leave to cool for 10 minutes then turn onto a plate, then back on to another plate so the bottom is the side that was touching the cake tin.

Frosting:

3½ tbsps butter

4 tbsps cream cheese

3 tbsps icing sugar

1 tbsp alcohol of choice (I used Captain Morgan's Spiced)

1 tsp syrup (maple or golden)

Melt the butter and cream cheese in a small bowl in the microwave, Stir and add the remaining ingredients until smooth. Transfer to a small jug and drizzle over the bread. Use the leftovers for extra moisture when serving. 

Best enjoyed warm with a mug of coffee.