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PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942
TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942
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NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Raspberry And Lemon Curd Baked Oats
 Categories: Breakfast, Cereals
      Yield: 2 Servings
 
           Oil; for greasing
     60 g  Porridge oats
    120 g  Natural yoghurt
    120 g  Raspberries or other berries
      2 tb Lemon; up to 4 tb
           Curd; to taste
 
  You can use any fresh or frozen berries in this simple baked oats
  recipe--or even dollops of jam or applesauce at a pinch! The lemon
  curd is a lovely touch, but marmalade works as a substitute if you
  don't have any in. Failing that, a dash of lemon juice and a
  sprinkling of sugar provides the same contrasting tart sweetness in a
  tight spot.
  
  Preheat the oven to 160?C/fan 140?C/325?F/gas 3 and make sure
  there is a shelf roughly in the centre of it. Lightly grease a 20 cm
  cake tin or roasting tin.
  
  Weigh your porridge oats into your tin--there's no point messing up a
  mixing bowl here and creating more washing up! Add your yoghurt, then
  your berries, and stir well to combine.
  
  Dollop the lemon curd on top, and spread with the back of a spoon to
  lightly coat the top layer, then place in the oven.
  
  Bake for 40 minutes, until the oats are swollen and slightly golden
  at the edges.
  
  Remove carefully from the oven and serve immediately. You can enjoy
  these as they are, or add a splash or milk or natural yoghurt if you
  like.
  
  To Keep:
  
  Leftovers can be chilled in the fridge and enjoyed warm or cold over
  the next 3 days.
  
  Recipe by Jack Monroe
  
  Recipe FROM: 
 
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