Thursday 19 July 2018

Dun Morogh Porridge - Warcraft, Battle For Azeroth

   Dun Morogh. A land of snow and alpine mountains, thick with the scent of pine resin and smoke from the Great Forge. A home to beer, smithing dwarves and tinkering gnomes. Cold, but filled with glowing hospitality.
   I've always been more a fan of mountains than beaches; give me autumn and winter over summer any day. And the dwarves are one of the only two Alliance races that appeal to me. The other are the night elves.
   That said, I've already addressed the dwarves. I worked on the dwarven porridge last week - a beer porridge, inspired by their love for malted barley and based upon the Danish beer-rye recipe of Øllebrød. But that just doesn't suit the gnomes.
   It's true that I'm basing these recipes around the locations, not the races - the culture is kept for the most part to what's scattered around the bowls - but gnomes and dwarves are still different enough to warrant their own pieces, and as I'd given the orcs and trolls their own, it was only fair. And while I think I'm on the same page as Gigz when it comes to gnomish recipes, I don't think everyone else is. So, while last week saw a Khaz Modan porridge, covering a good third of the continent rather than one zone, this one focuses upon Dun Morogh itself, the territory shared by both and home to the capital city of Ironforge, but with a focus upon the gnomes.
   Always rushing around and tinkering about, I figure they don't have the time or the care for anything too fancy, so the thin resources of the snow-capped mountains seem to suit them just fine. The porridge is more traditional, creamy and smooth, and its flavour comes from the redcurrants and bilberries on top instead. I've added honey to the list for a little boost of sweetness, should you want it, just be sure to stir it in afterwards.

See also: Tirisfal Glades  ♥  Teldrassil  ♥  Muglore  ♥  Khaz Modan  ♥  Stranglethorn Vale


Serves 1
30g oats
Optional 20g whey protein
100ml skimmed milk
100ml water
handful/25g of bilberries (or blueberries)
handful/25g of redcurrants
Optional honey to taste (or sweetener of choice)

Overnight Oats
1. Combine the oats and whey in a bowl (or shaker bottle) and, stirring all the while, slowly add the milk and mix thoroughly (or shake together and transfer to a bowl). Ignore the water.

2. Set in the fridge overnight and, if desired, reheat the following morning by stirring in 50ml water and heating on the hob or microwave - 1 minute at full power, stir, then 20-30 second bursts until desired consistency. Add more water if necessary.

3. Add honey if desired, and more water if needed, then top with bilberries (or blueberries) and redcurrants.

Oats on the Hob
1. Bring 100ml water to a boil.

2. Combine the oats and whey in a pan and add the milk slowly, stirring all the while, then add the water and bring the mix to a boil over medium heat, stirring occasionally.

3. Reduce to a simmer and allow to thicken for 15-20 minutes, then transfer to a bowl.

4. Add honey if desired, and top with bilberries and redcurrants.

• I used Pulsin Premium Whey

Without whey or honey
178 cals, 2.5g fat (0.5g sat), 29g carbs (9.5g natural sugars), 4.5g fibre, 7g protein
For whey, add:
80 cals, 0.6g carbs, 18.6g protein


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