Winter Breakfast: Roasted Persimmons, Almonds & Pomegranates with Buttered Millet

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Slice two persimmons into chunks, place in a lined oven tray with 1/4 cup flaked almonds, 1/4 cup fresh pomegranate seeds, a healthy dose of your favourite oil and honey and a few cracks of fresh, black pepper.
Roast.

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How to de-seed a pomegranate: https://www.youtube.com/watch?v=jJ7dk9nDR-k

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Winter colours to revitalize!

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1 cup of millet to 1 cup of water. Cook in a shallow pan for about 20 minutes until it’s done. While it’s still piping hot, spoon it onto a plate or into a bowl. Add generous dollops of butter.

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Once the persimmons are roasted, spoon them over the hot, buttered millet. Drizzle with more honey and cracked pepper. Chiffonade some fresh basil and enjoy!

2 thoughts on “Winter Breakfast: Roasted Persimmons, Almonds & Pomegranates with Buttered Millet

  1. Pingback: The Sun Brought Down To Earth | Chef Janet Rörschåch

    • It is…light yet warming 🙂 Will be posting my clove, chipotle, basil-roasted mixed berries pancake with goat’s cheese, soon. stay posted.

      Like

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