Butter Glazed Apples: A recipe

Porridge with thick yoghurt Recipe

Make some Glazed Apples and eat them with Yoghurt. And Porridge

Glazed apples are delicious. You can eat them for dessert in lots of different ways – with icecream, with grilled banana. On top of a luscious fruit salad. Any way you like. I had them in the morning, for breakfast, with porridge and thick thick yoghurt.

First, strain the yoghurt through cheesecloth, a clean tea towel, several layers of kitchen paper towel or 2 coffee filters, for 4 – 5 hours or overnight until it is thick. There are more details here about thick thick yoghurt.

Slice apples about 0.25cm thickness. A mandoline is good for this. There is no need to peel or core, although you can. The seeds are sliced so thinly that the seeds will just fall out.

Melt some butter in a frying pan. Add apple slices, sprinkle them with sugar and cook in the butter until golden. Turn them over and cook the other side.

Porridge with thick yoghurt Recipe

Make porridge with bananas sliced into the porridge while it is cooking. Sweeten it with jaggery or maple syrup.

Serve your porridge in a nice bowl. Place a large dollop of thick yoghurt on top. Add apple slices and some of the caramelised sugar syrup from the bottom of the frying pan in which you cooked the apples.



I also added some blueberries and lavender flowers.

Porridge with thick yoghurt Recipe

The inspiration for this and the glazed apples recipe came from that icon of Sydney – Bill Grainger’s book Sydney Food.

The Breakfast Series

StumbleUpon Toolbar

Possibly Related Posts:

Rice Pudding Recipe Look After the Kids Baked Strawberry Baked Apples

More Food, Cooking and Recipes:

Ginger Garlic Lentil Soup Recipe Baked Chickpea Snack Recipe Making Roasted Garlic Oil Coffee in India. Yum. Travel Recipe Tempting Links and Strawberry Recipes Pearl Hummus Salad RecipeGirls at Coffee and Terrific Links Rolls Rice Hummus Recipe This month in my Kitchen - November Cucumber Salad

About Ganga108

Heat in the Kitchen, Cooking with Spirit. Temple junkie, temple builder, temple cleaner. Lover of life, people, cultures, travel. Champion of growth, change and awareness. Taker of photos. Passionate about family. Happy.
This entry was posted in 05 Late Autumn, Apples, Breakfast, Dairy, Dessert, English, VEGETARIAN and tagged , . Bookmark the permalink.

23 Responses to Butter Glazed Apples: A recipe

  1. Uma says:

    wow, the porridge looks scrumptious with those glazed apples on top. I love the beautiful glass too!

    Wow, thanks Uma. I used the same glasses in my Shrikhand post. They look good, no?


  2. Srivalli says:

    beautiful glass with beautiful content!..:)..lovely to eat with yogurt and apples!

    btw send this to Siri’s frozen yogurt event!

    I will let you into a secret. Ssssssshhhhhhhhh! Don’t tell. The glasses with 75c ea at a local thrift shop. Very 1980’s, yet I love the form of them. Don’t they photograph well.


  3. Coffee says:

    And I love that glass/cup as well! Beautiful snack!!

    Hi Coffee. Thank you!


  4. maritasays says:

    Spectacular breakfast. You should open a shop, I for one would be lining up for this.

    It is such a simple, almost homely dish, yet with a tweak and an apple, look what it can be!

    When I open my shop, I will look for you!


  5. thymetocook says:

    Amazing! Can’t wait to make this for breakfast tomorrow

    I bet you had a great breakfast! Let me know how it turned out.


  6. Kitchen Goddess says:

    I love porridge and this is one beautiful version :)

    I love how one can transport a pretty ordinary dish into the realms of heavenliness, but just a few simple additions. This is divine, I have to say.


  7. Marysol says:

    Yum, is also the word of choice here.

    Thanks, Marysol. I agree! What a great way to start the day for our family.


  8. Joy says:

    This looks so delicious! What a simple and so yummy breakfast!

    Hello Joy. I love porridge, and this makes it a very special meal indeed. Thank you for dropping by.


  9. kathryn says:

    This looks glorious – and ANOTHER imaginative version of porridge. Porridge tends to be my option when there’s nothing else in the house – I like it, but doesn’t quite fill me up. However, this is a lovely option.

    You so have to try this. It is straight from Bill Grainger – Bills in Darlinghurst is one of my favourite places. They have whipped up dishes for me when I have had whims of food fancy, or want something different than the veggie options on the menu. They are the best. Glazed apples – SO bg.


  10. Pingback: Tempting! Links to Fabulous Food and Terrific Hints « A Life (Time) of Cooking

  11. Minu says:

    I literally stumbled upon your blog.
    You have a wonderful space.


  12. Pingback: 1998, Breakfast Suggestions from The Archive | Heat in the Kitchen

  13. Pingback: Dec, 2002. Charles’ Coffee and Icecream Dessert. Foraging in The Archives. | Heat in the Kitchen

  14. Pingback: December, 1998. Two Recipes involving Berries and Kirsch. Investigating The Archives. | Heat in The Kitchen

  15. Pingback: December, 1998. Three recipes for Baked Fruit with Marscapone. From The Archives. | Heat in The Kitchen

  16. Pingback: October 1998 and March 2003. Two Rice Puddings. From The Archives. | Heat in The Kitchen

  17. Pingback: July, 1999. Anise Baked Pears or Apples. From The Archives | Heat in The Kitchen

  18. Pingback: Beautiful Food for June: Recipes for Southern and Northern Hemispheres | A Life (Time) of Cooking

  19. Pingback: Seasonal Cooking for December – Early WINTER – Northern Hemisphere. | A Life (Time) of Cooking

  20. Pingback: September, 1997. Baked Apples – 2 Ways. Mashing around in The Archives | Heat in The Kitchen

  21. Pingback: August, 1998. Apple Pies Caramelised with Honey. From The Archives. | Heat in The Kitchen

  22. Pingback: Monday Morning Vegetarian Inspiration: What is for Breakfast? | A Life (Time) of Cooking

  23. Pingback: Strawberry Syrup. From The Archives. September and December, 2001. | Heat in The Kitchen

Welcome! I hope you are enjoying what you see here. Thank you so much for your comment and your thoughts.

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s