HOSPO LIFE

Apple crumble porridge! Yum! 🤤Breakfast got a little bit better today.

~Poached apple/pear will last about 1 week in your fridge and is great in porridge (of course) but also with yoghurt or ice cream.

~Bulk bake the crumble/granola if it’s not eaten by then it’ll last 3 months in an airtight container.

~ recommends to adjust the sweetness in your porridge to the rest of the components, apples are naturally sweet and you’re adding honey to the crumble.

“One of my favourite breakfast meals without a doubt is this and I either use apple or pear whichever I have at home.

1/2 C poached apple (cinnamon, ginger, nutmeg, little squeeze lemon juice, tiny pinch salt)
Porridge (make it your way but I add chia seeds and quinoa if it’s already batch cooked with a 60/40 water to milk ratio)
Crumble, I like to make a crumble, granola hybrid filled with seeds, nuts and grains, usually sweetened with honey and lightly coated with coconut oil.”

📝

Milk brewed coffee. Super simple, super tasty.

30g ground coffee beans
450ml milk
Cover with paper towel and leave in fridge for 12-14 hours
Once ready strain and add sugar to your preference (best if it’s a simple syrup, or other liquid sweetener to easily dissolve)

📝

@ Brisbane, Queensland, Australia

Made “yeast beer cheat “sourdough with brewers yeast, smells really good super fluffy and taste like beer this is how I did it Night before make to starter- 30g rye flour. 180g bakers white flour. 220g warm water. 10g brewers yeast. Mix well in a mixing bowl and cover with plastic wrap set in room temp over night Next morning - you’ll see the “starter”happy and bubbling.
Add. 800g Whole-wheat flour 100g wholemeal flour
375g brookes brown ale, warmed to 30deg.
300g warm water mix together and let rest for 30mins. After this time add
200g “starter”
8g Salt
60g warm water
on a high speed I mix until the dough starts to pull away from the edges. And slowly dribble in the water (60g)

Put into a tub or bowl that can be covered, every one hour do a basic fold, every 4 hours after this time turn the dough out divide in half then shape , place in the fridge overnight. Day 3! Wake up and crank your oven as high as it can go with a little oven proof bowl of bowl in it to create steam, turn your loaves out and cook for 20minutes then remove the water and cook at 180 for 20 more minutes , or until a hollow knock sound is made on the base of your bread, then grab the butter and a beer and enjoy !!

@ Bendigo, Victoria

For those afternoons you’re stuck in isolation and tossing up between needing a coffee or something boozy.
Let us make the decision for you. Both!

45ml Hartshorn vanilla whey liqueur
40ml Frangelico
250ml milk
40 ml strong brewed coffee
Generous scoop or 2 of vanilla ice cream
Blend and enjoy!

Serves 1

Courtesy of:

Rice, cream of tartar, bi carb soda and plain flour .... let’s see what they have in common.

Simple ingredients, simple equipment, delicious results!

Vanilla butter courtesy of Chef Steps: https://youtu.be/V__JFwA_24w

@ Brisbane, Queensland, Australia

Super tasty and more importantly easy hot cross bun recipe to make, thanks to over on instagram. Check it out

Looking great and just in time to celebrate Easter. “Some things in life are absolutely a must no matter the circumstances in life; hot cross buns at Easter is definitely a must for me. And I can’t get enough of these buns or how easy they are to make, if you don’t have fruit add extra spice or chocolate, even brew some coffee in the milk and have coffee cross buns.” Recipe: @okdeeje #hospolife #easter #hotcrossbuns #savehospo

Just wanted to say thanks for everyone who has joined us here , stay tune post are coming!!

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