In Bite magazine this week chefs contributed their guilty or not so guilty kitchen secrets. Good to know that Peter Gordon also loves a bowl of simple comfort food, prepared very quickly on winter mornings.And that he is not at all averse to using a microwave to speed things up and to save on dish washing although he is a well known chef with restaurants in various countries,the author of 8 cookbooks and with a TV presence.
When the weather is cold, the most common way he starts the day is to pour boiling water over some muesli/granola, head for the shower and once dried and dressed he puts this in the microwave for 20 seconds, Then he dollops on some sheep or goat's milk yoghurt.
His other way is to pour some soy milk over rolled porridge oats and blitz them in the microwave.Yoghurt usually ends up on top, or some stewed fruits he'll likely have in the fridge. He sees this as an essential part of his winter mornings when he really doesn't want to have a bowl of cld cereal.
I have been creating this kind of breakfast for years but I like to use a toasted muesli (like Purebread organic Wild Oats muesli) rather than rolled porridge oats as he does. as it retains a little crunch. I pour over some milk and blitz in the microwave just until piping hot.
Sometimes I also add something fresh and fruity prepared the night before like my apple and rhubarb compote. The Fresh As freeze dried lemon grass powder adds a little extra zing.
Apple and Rhubarb Compote
1 cup of chopped rhubarb
1 cup of chopped apple (use a sweet apple like braeburn)
1 tbsp of brown sugar or to taste
1 teaspoon of Fresh As freeze dried lemongrass powder
The juice of 1 orange
Combine all the ingredients and cook in a covered container in Microwave on high for for about 6-8 minutes until the apples and rhubarb have softened.
Leave to cool sa little
Then whizz in a food processor until smooth.