Pixies Pomegranate Porridge Recipes

POMEGRANATE SPRITZ COOKIES

Steps:

• Position racks in the upper and lower thirds of the oven and preheat to 300 degrees F. Whisk the flour, baking powder and salt in a medium bowl. Beat the butter and sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the egg, pomegranate molasses, food coloring and orange zest. Reduce the mixer speed to medium low; beat in the flour mixture until incorporated. (The dough can be made a day ahead; cover and refrigerate. Bring to room temperature before filling your cookie press.)
• Fill a cookie press with the dough according to the manufacturer's instructions. Press cookies 1 inch apart onto 2 baking sheets. Decorate with nonpareils.
• Bake, switching the pans halfway through, until the cookies are set but not browned, 15 to 18 minutes. Let cool 5 minutes on the baking sheets, loosen with a thin spatula and let cool completely on the baking sheets. Repeat with the remaining dough.

PIXIE'S POMEGRANATE PORRIDGE

Steps:

• bring water and juice to boil.
• add oats.
• stir constantly for about 3 minutes or until creamy.
• put in serving bowl and stir in pomegranate seeds.

PORRIDGE WITH QUICK BERRY COMPOTE, FIGS & PISTACHIOS

Steps:

• Put the oats, milk and 450ml water in a pan with a pinch of salt. Cook for about 5 mins until thick and creamy. Meanwhile, microwave the berries, orange juice and zest for 2-3 mins.
• Divide the porridge between bowls and top each with the berry compote, fig and pistachios.

PORRIDGE

Steps:

• In a saucepan, combine the oats, water, salt, sugar, bananas and cinnamon. Bring to a boil, then reduce heat to low, and simmer until the liquid has been absorbed, stirring frequently. Pour into bowls, and top each with a splash of cold milk.

SUMMER PORRIDGE

Steps:

• In a blender, blitz the milk, blueberries and maple syrup until the milk turns purple. Put the chia and oats in a mixing bowl, pour in the blueberry milk and stir very well. Leave to soak for 5 mins, stirring occasionally, until the liquid has absorbed, and the oats and chia thicken and swell.
• Stir again, then divide between two bowls. Arrange the fruit on top, then sprinkle over the mixed seeds. Will keep in the fridge for 1 day. Add the toppings just before serving.

FRESH POMEGRANATE PIE

Steps:

• Deseed the yellow pomegranates and put into a large enough bowl to allow folding.
• Make sure to remove any of the white membrane as it is very bitter.
• This step is the most time consuming step but it's worth it.
• Juice the red pomegranats by cutting them in half and using a citrus juicer, this is messy so make sure do it some place easy to clean and either wear old clothes or an apron.
• You want to end up with 2 cups of juice.
• Mix the corn starch into the sugar and add to the pomegranate juice cook over a medium heat until it is thickened.
• This makes a glaze like for a strawberry or blueberry pie.
• Cool the mixture and fold into the bowl of seeds folding gently so as not to break the seeds.
• If you bruise the seeds it will make the glaze runny and the filling will not stick together.
• Pour glazed seed mixture into the pie or tart shell.
• You can serve immediately or refrigerate for a while.
• Top with whipped cream and enjoy.

POMEGRANATE PIMM'S

Steps:

• Mix the Pimm's and pomegranate juice in a big jug and leave in the fridge to chill. Dice the cucumber. Tip the cucumber and pomegranate seeds into a jug. When you're ready to serve, stir the chilled lemonade into the Pimm's mix and add some ice to the prepared glasses.