| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Dairy, Grains |
|
Breakfast, Fruit |
1 |
Servings |
INGREDIENTS
| 3 |
c |
Oats; uncooked, NOT instant |
| 2 1/2 |
c |
Milk |
|
|
Honey; to taste |
| 1 |
pn |
Salt; optional |
| 1/3 |
c |
Raisins |
| 1/2 |
c |
Hazelnuts; coarsely chopped |
| 1/2 |
c |
Strawberries |
| 1/2 |
c |
Blueberries |
| 1/2 |
c |
Orange sections |
| 1/2 |
c |
Grapefruit sections |
| 1/2 |
c |
Peaches; or nectarines |
| 1 |
sm |
Banana; sliced |
| 1 |
ts |
Orange rind; grated |
| 1/2 |
c |
Raspberries |
| 1 |
c |
Heavy cream; optional |
INSTRUCTIONS
NOTE "This dish of rolled oats, nuts, fresh and dried fruits is one that I
learned from my landlady when I was working in Switzerland as a young
woman. Just enough milk is added to refreshen the mixture. I guarantee you
that any child will vacuum his plate of it [to this I can attest]. It is
also a wonderful way to use overripe fruit." Madeleine Kamman
1. Put oatmeal flakes in a large bowl. Add the milk, honey, salt, if
desired, and raisins. Soak, covered, overnight in the refrigerator.
2. The next morning, add the chopped nuts and all the remaining ingredients
except the raspberries and cream. Top with raspberries. To make more
opulent, serve each portion with a large spoonful of whipped cream
MARY'S NOTE I've never followed this recipe exactly, rather I use whatever
fruits and nuts I have on hand.
Source: Madeleine Cooks by Madeleine Kamman, Wm Morrow, 1986
Recipe by: Madeleine Kamman
Posted to TNT - Prodigy's Recipe Exchange Newsletter by
MarySpero@prodigy.com (MS MARY E SPERO) on Nov 25, 1997
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