4 August 2010

porridge oats




Elisa in Brussels has just emailed me to find out how to make porridge.
Well,
if you want it creamy and light, 1 part oats to 2.5 parts liquid (either water, or a combination of milk and water) ............... 
if you want it not to taste bland, porridge needs salt

ingredients  

200 mil porridge rolled oats
300 mil soya milk
200 mil water
tiny pinch of salt



combine the above ingredients and soak for a minute or 2
bring gently to a boil stirring with a wooden spoon 
simmer on low for 5 mins, till thickened and plump












serve with fresh (grape)fruit juice, fruits & yoghurt if you wish

9 comments:

Elisabeth said...

You are a real friend and a doll Gill !!! Thank you so much for taking the trouble to make the porridge and the photos to show me. I made it your way this morning and we both had a taste plain, and then just added some honey. It was I must say vastly improved! It cooked under 5 minutes and was oaty and creamy. It might be real good for dark winters. ;-) Merci, Elisa

Gill the Painter said...

I'm not sure people in Brussels will know what to expect from Scots porridge.

So now you know m'wee hen!

Choclette said...

Oh, I love porridge and it's one of the benefits of winter! I love it thick or thin, made with milk or just water, served with cream or honey or both or neither. Made with added fruit or nuts or both. But the absolute best is the one I was bought up on of course - proper Scottish oatmeal porridge made with only water but cooked very slowly overnight in the aga. No need for any additions as it tastes so creamy - yum! Not that we were averse to adding some clotted cream on special occasions.

Gill the Painter said...

Hi Choclette.
overnight in the aga sounds dreamy.

We've got quite a few bags of oats, partly for bread making but also to try out several brands for the porridge.
They all taste have different tastes.

The above one was Tesco Value - nice result too!

Celia @ Fig Jam and Lime Cordial said...

We love porridge too - I once tried to make it out of oat groats. Let me save everyone the effort and say, just don't. :)

It's naughty, but my Pete usually makes them in the microwave. And having grown up on Chinese rice porrige, I like mine savoury (which makes my husband feel so sick he has to eat in another room..). :)

Gill the Painter said...

I'll have to try chinese rice porridge, Celia.
It's sounds deliciously gloopy.

Joanna said...

Is the Chinese rice porrige the same thing as congee? I love congee with preserved egg or with chicken.... I make porridge in a microwave too sometimes, it goes in phases the desire for porridge, and this post of yours Gill, makes me want some even though it is high summer!

Celia said...

Jo, yes, Chinese rice porridge = congee = jook = moy. I grew up on it - when I was sick, mum would always make me Chicken moy.

Choclette said...

Oh, Chinese rice porridge sounds interesting.

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