Jamie Oliver's chocolate oatmeal. The famous chef knows how to make you love porridge.

Really delicious, healthy and easy to make Jules homemade cookies. They contain oatmeal, which is used to make oatmeal high in fiber, carbohydrates, which means that they will keep you in good shape and give you strength. Feel free to use any other dried fruit of your choice - such as prunes, apricots, cherries and blueberries, etc. Invite your children to participate, they will definitely like it. Prepare the dough and freeze it in the refrigerator, then use when you feel like baking these oatmeal cookies with dried fruit

1 Preheat oven to 180ºC / gas 5 and bake 2 large baking sheets. Line them with baking paper.

2 Put together flour, spices (cinnamon, ginger, or other spices of your choice), baking soda, oatmeal, dried fruit (any, finely chopped) and seeds in a large bowl and mix well.

3 In another large bowl, place the soft butter, set at room temperature, both sugar and the egg, then beat with a wooden spoon to combine.

4 Stir the ingredients of both bowls together using your hands - you should have a sticky dough-like mixture. (At this stage, you can postpone making cookies until later, for this roll the dough into a sausage shape and wrap in baking paper. Store in the refrigerator. Then, cut this dough into 1 cm thick cookie-shaped pieces. See the pictures at the end of the text. )

5 Wet your hands so you can roll into walnut-sized balls of dough - you should have about 24 servings in total. After that, place them on baking sheets lined with baking paper, press down slightly with the palm of your hand.

6 Bake in oven for 8-10 minutes, or until golden brown, they should be slightly soft in the middle.

7 After cooking, remove from the oven and when the oatmeal cookies are cool enough, transfer them to a plate - they are delicious warm, but equally good cold. Store in an airtight container for up to 5 days.

You can postpone the cookies for a convenient time by rolling the dough into a sausage shape and wrapping it in baking paper. Then, cut into 1cm pieces and bake in the oven.

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The famous chef knows how to make you love porridge.

Jamie Oliver- the main promoter of home cooking and adept. He taught the whole world to love food and proved that cooking healthy food is easy. He gladly shares his culinary secrets in a television show and his own glossy magazine.

We learned how to quickly and easily prepare the healthiest and most nutritious breakfast - oatmeal. It is this porridge that is recognized by nutritionists as the best start to the day - it is good to have breakfast with it, as well as just for good brain activity and energy throughout the day.

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Somehow it happened that many of us for some reason do not like the taste of oatmeal. Jamie Oliver will teach you how to cook porridge so that it turns out to be delicate, creamy (without adding cream and butter, which lowers its calorie content) and tastes good.

Follow 4 essential tips from a chef:

Choose the right oatmeal... Ideal are those that are intended for a long boil - they are denser and as a result, their taste will be richer. The best oatmeal is organic and fairly firm. It is processed less than flakes, which you just need to fill with hot water, and therefore is considered more useful. In addition, porridge of the correct texture will come out of dense flakes.

It is important to maintain proportions. One cup of oatmeal should yield four. Therefore, for the proper preparation of porridge, pour the flakes in a ratio of 1: 3. That is, for a cup of cereal - 3 cups of water. Bring to a boil and then simmer for about 15 minutes. After 5 minutes, the flakes will already become softer and you can taste the consistency to your taste. However, it would be better to boil the porridge for 12-15 minutes.

Don't forget about the salt. One very important nuance that is often overlooked when cooking oatmeal is the addition of salt. Even if you want to cook sweet porridge with fruit or any other topping, salt is a must. She reveals all facets of the taste of the dish and emphasizes its sweetness and tenderness. Feel free to add a pinch when the porridge begins to boil and mix well.

The final touch is stirring... Oatmeal loves to be interfered with. In Scotland, there is even a special spoon for this, but any one will work for you. Do not stop stirring the porridge all the time until it thickens.

I would like to apologize to my Russian friends for the fact that we already have this ...

but probably not worth it, because only when we have 37 will it become clear which of us is more fortunate ...

And yesterday, thanks to the fact that in the community gotovim_vmeste Oatmeal week was announced, we still had it on the table. In three forms. The oatmeal itself, soda bread with oatmeal, and oat-breaded fish. The first two recipes will not be of interest to the community, but I will still give them here.

Where do you think I went in search of oatmeal recipes? Of course, to our Jamie Oliver.
And I found four options for oatmeal porridge. Looked at one. This one with chocolate and orange confiture.
It's simple - cook porridge in milk with the addition of salt and add pieces of dark chocolate without sugar to the finished one and stir until it dissolves.
Serve with a couple of tablespoons of orange marmalade.
For some reason, adults liked this dish more than children.

2 cups flour
1 cup oatmeal (rolled oats)
1/3 cup brown sugar
1 tsp baking soda
1/2 tsp baking powder
1 tsp salt
4 tbsp (55gr) cold slab butter, cut into small pieces
1/2 cup small raisins
1/2 cup walnuts, finely chopped
1 1/4 cups buttermilk
Preheat oven to 180 ° C / 350 ° F.
Grease the baking sheet with vegetable oil.
Whisk dry ingredients (from flour to salt) in a large bowl. Add cold chunks of butter and chop with a knife into small pea-sized crumbs (or rub butter and flour with your fingers).
Add raisins, nuts and stir. Add kefir to flour, mix with a fork (the dough will be slightly sticky).
Place the dough on a floured table, knead a little until the dry flour disappears and form a round loaf 15 cm in diameter; put the loaf on the baking sheet.
Using a strainer, sprinkle the bread with flour (1 tsp). Make shallow cuts in the bread with a knife (2 cm deep, 10 cm long) in the shape of a cross.
Bake for 50-60 minutes, or until tender. (the crust of the bread should be dry and hard, but it will soften as it cools).
Cool the bread

Well, the last recipe for today. In general, the hand does not rise to write this great word - "recipe" :), but still ...

Jamie Oliver's Oatmeal Breaded Trout

Pour lemon juice on the trout fillet on the skin, season with salt and sprinkle with freshly ground black pepper.
Brush with Dijon mustard and sprinkle with instant oatmeal.
Bake at 170 degrees for about 30 minutes
(the flakes in Oliver's book acquired a bronze tint, while mine did not want to blush for anything, despite my manipulations with the temperature and even the grill)

Yes, this day was not only oatmeal :)
We had to play football with a French lyceum. They searched for him for an hour, despite the rain, and when they found it, it turned out that the team of the receiving side appeared in the number of three people.
The Spaniards are mostly subject to non-binding, I thought it was an acquired property, but it seems that it is innate.
The rain just ended and we had to play with ourselves. There are teachers at the gate :)

This is a son in flight :)

while the boys are busy playing, I savor the beauty and scent of blossoming trees. It's already begun, yeah ...

Jamie Oliver's Home Cooking Skills is a great series of gears and step-by-step recipes to improve your home cooking skills. The preparation of such simple dishes as scrambled eggs or morning toast with jam is described here in steps. We chose three recipes from Jamie - with blackberries and caramelized apples, banana, almonds and cinnamon and classic milk porridge.

Once you've cooked as much basic oatmeal as you like, you will certainly remember the process and sequence. After fixing the result several times, you can move on to variations - add honey, maple syrup and other sweeteners to the recipe. And a little later - to experiment with fillings - seeds, nuts, fruits, berries and dried fruits.

for basic milk porridge:

200 g oatmeal
750 ml milk
salt

for blackberry and apple filling:

2 apples
a small piece of butter
1 tbsp liquid honey
1 tsp oatmeal
2 handfuls of fresh or frozen blackberries

for the cinnamon banana filling:

2 ripe bananas
2 tbsp almond flakes or coconut flakes
½ tsp cinnamon
2 tbsp poppy seeds
2-4 tbsp honey or maple syrup

Milk oatmeal

Step 1

Mix oatmeal and milk (can be replaced with water) in a saucepan, add a little salt and put on medium heat. Bring to a boil and cook for 5-6 minutes, until the porridge becomes “creamy”.