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15 minutes

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Strawberry curd sandwich cookies

15 minutes

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30 minutes

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Panettone trifle

20 minutes

Creamy barley vanilla porridge with roast strawberries and evaporated milk

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

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Creamy barley vanilla porridge with roast strawberries and evaporated milk

Creamy barley vanilla porridge with roast strawberries and evaporated milk

Ingredients

Method