The Accidental Smallholder Forum
Community => Coffee Lounge => Topic started by: bloomer on November 03, 2012, 10:15:21 am
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Well its that time of year where its getting cold and a hot breakfast certainly helps keep the chill at bay for a few more hours, it used to be readybrek type porridge in our house as that is done in a microwave, since moving we don't have a microwave (and don't want one) so this year we have been making proper porridge on the hob...
I have a problem getting the consistency consistent!!! I follow the instructions on the packet but some weeks its runny others you could use it for rendering block work!!!
hints-tips?
also what do people put on there porridge, im a brown sugar fan, the wife likes honey, any other suggestions that should be tried!!!
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Maple syrup! yum.
I mainly use oats for soap these days though. Honey and g-oats soap to be precise. My children won't touch porridge which is sad really.
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3 out of my 4 love it...
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I use 1/3 to 1/2 cup of oats and a full cup of water. Depends on the oats, whole oats seem to need more than others. Pinch of salt.
I put Golden syrup on it usually, sometimes brown sugar.
My ex used to make it with milk, and not have lt salt in it. Yuk :D
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my porridge, well its the best. my nan taught me and she was a northerner here you go....
melt a good lump of butter in a pan, mix a cup oats in it till theyre covered in butter, add a pinch of salt (unless your using salted butter) add a cup of water, let it cook through on a low heat, then add milk till the consisitency is right.
put your choice of topping on after.
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I couldn't tell you the quantities - I just bung it in ;D . Half milk/half water - chuck in the oats and stir, add a bit more if too sloppy - although I like it creamy but not runny.....and then smothered in Demerera Sugar :love: Bliss.
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I am envious that anyone north of me has only just got into porage-for-breakfast weather :huff: There were maybe 4 days in March and a very few in May when we had cold cereals, other than that we need our porage to give us that internal warming, long slow energy releasing start to the day.
Our usual is cooked muesli, really. :D
Scottish people probably better look away now - but people struggling to get kids eating porage, read on.
I make a batch of porage oats, giant porage oats, rye flakes ( :love: the rye flakes), maybe some barley flakes, maybe some buckwheat, some medium oatmeal and some oat bran. For two of us I use an individual yoghurt cartonful of this mix, to which I add 1 measure of Jersey milk and 1 measure of water (so add liquid double the volume of the dry flakes), a dessertspoonful of sunflower seeds, same of pumpkin seeds and sultanas, two or three prunes chopped up, and an apple or pear chopped up. Heat gently, lid on, on lowest setting, stirring occasionally, until bubbling. Turn heat off, leave to stand for 10 minutes or so.
Serve with fresh blueberries or raspberries if you have them.
It sounds like a lot of work, but I make up a big batch of the basic mix, then use washed cottage cheese pots, chinese takeaway containers, etc, to make up 8-10 days' worth of portions with all the seeds and dried fruits added, so most mornings all I do is put a yoghurt cartonful of milk and same of hot water into the pan, empty in one of my pre-combined portions, stir and leave for 15-20 minutes (while I get dressed, have my first cuppa and first check on TAS), turn the heat off, leave for 10 minutes (time to feed the rare breed flock and the pigs), serve and eat. :yum:
If I've run out of pre-mixed portions and am short of time, I make a 'quick porage' with just regular porage oats, sunflower seeds and sultanas. Fluids and cooking as above. It's really nice for a change but I think I'd get bored eating it every day after a couple of weeks. I have made this porage for groups on weekends away, and everyone always loves it. :)
You can make these porages with all water if you don't like or can't take milk; those who do like milk can then either add a dollop of fresh cream at the point of serving :yum:, or pour some hot milk over at serving. :yum:
If the group includes people who like salt in their porage, I'm afraid they have to add salt at the end or make themselves a salty batch. Mind, that's true of anyone eating at ours; we don't use salt in cooking at all (except for making the crackling crispy.)
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3 tablespoons porridge oats, 0.2l water - leave over night. In the morning, add 1 tablespoon skim milk powder, stir and bring to the boil. Add chopped fruit.
I had started having porridge for breakfast, as I love it; but I found that if I have a carbohydrate breakfast (even "good" carbs like oats), I get hungry very quickly and eat far too much during the day. So now it's back to Greek yoghurt and not-so-sweet fruit... Doesn't feel so nice when your house is at 10 degree (as it is today - brrrrrr), but there you go; can't have everything...
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Really sorry but i use Oats so Simple, :-[ open packet, tip in bowl, fill empty packet with milk add to bowl, nuke for 2mins, stir. ready. On golden syrup flavour at mo and oh joy its was buy one get one free on boxes last week so i got 20 pks for £2.29, cheap brekky, filling and like having internal central heating. ;D
mandy :pig:
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That's very expensive to my mind - at least for porridge. And I bet there are all sorts of nasty additives in it... I think a 500g pack of oats is 39p at Lidl's, that's enough for 10 portions, and it also only takes 2 minutes to cook!
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Yeh, I don't eat it often Ina, for the same reasons. Usually I have a couple of boiled eggs :)
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Sally - I would love your interesting porage but my OH won't touch it with anything in. We don't add salt to anything anyway, and he won't add sugar, being a roughy-toughy Scot, so his looks awful. I have tried and tried to introduce him to added fruit, different flaky bits etc but although he loves them in bread, he won't touch 'adulterated' porage - it has to be just oats, water and milk. I add brown sugar to mine 8)
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cup of porridge, cup of water and a splash of (full fat) milk. I like a thick consistency, so it kinda sticks to the ribs, then cook for a bit then add some honey.
Gonna try DITWs method in the morning, sounds nice.
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It's funny how we all have different digestions, isn't it.
If I start my day with anything other than porage, followed by nothing or by one egg on toast (using bread of a suitably 'hairy' kind; Food Doctor bagels are favourite when they've been in the PTSBD bin ;)), then I am hungry all day no matter what I do.
Porage then egg-on-toast sets me up good and proper, I won't be hungry until dinnertime. (Which is the midday meal for farmers. :)) Well, except for during lambing and maybe haymaking, when additional fuel will be required midmorning to replenish exhausted stocks :D
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Sorry but can't bear porridge - its a consistency thing, I love raw oats/muesli with milk/yoghurt whatever, but as soon as you heat it up and it absorbs all the liquid then I'm heading out the door gagging!
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cup of porridge, cup of water and a splash of (full fat) milk. I like a thick consistency, so it kinda sticks to the ribs, then cook for a bit then add some honey.
Gonna try DITWs method in the morning, sounds nice.
cool, let me know what you think :thumbsup:
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my porridge, well its the best. my nan taught me and she was a northerner here you go....
melt a good lump of butter in a pan, mix a cup oats in it till theyre covered in butter, add a pinch of salt (unless your using salted butter) add a cup of water, let it cook through on a low heat, then add milk till the consisitency is right.
put your choice of topping on after.
:yum: :yum: :yum: :yum:
I am soooo making you cook porridge for breakfast next time we come down ;D ;D :-*
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That's very expensive to my mind - at least for porridge. And I bet there are all sorts of nasty additives in it... I think a 500g pack of oats is 39p at Lidl's, that's enough for 10 portions, and it also only takes 2 minutes to cook!
Actually its Quakers who make it with oats from Cupar in Scotland and the only add is lecthin which is a natural occurring thickner/stabiliser which is sold a supplement in Holland & Barrett.
mandy :pig:
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And I thought porridge was simple :innocent: with the size of the pinch of salt being the only contentious bit.
One cup of Scotts old-fashioned oats, two cups of water and 10 minutes in the microwave on a gradually reducing power. Demerara sugar and milk. Maybe a handful of sultanas. BH prefers honey but she's weird.
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My sister and brother-in-law had a family lunch today for her birthday and them moving to Central Scotland from Inverness, so when I got home to feed the chooks, cat, and dogs I was stuffed so wasn't' hungry.
However, a few minutes ago, I was browsing in the cupboard for a snack that would take me through to breakfast tomorrow and found some medium oatmeal. Yum sez I - half cup oatmeal (no quick porridge oats available), one and a half cups milk and water equal amounts, a pinch of salt, in a big plastic jug and into the microwave for 5 minutes, stirring at 2 mins, 3 mins, 4 mins and when it comes out. Pour into bowl, sprinkle another pinch of salt, add a lovely lot of ice cold milk, sit by the fire with the animals = pure bliss :thumbsup: :sunshine:
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I do half and half Dorset cereals and cheap plain rolled oats then mix with milk and nuke in the microwave. Just as it's beginning to thicken up I bung in sliced banana and that's it. I used to put in a dash of maple syrup but a). it's and additional expense and b). I found the flavour too overpowering. The banana is just right amount of sweetness for me.
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My recipe is so boring compared to other TAS porridge dishes.
A cup of oats and 1.5 cups of full fat milk and a tiny pinch of salt all heated to good thick consistency. Into the bowl and covered in a thick layer of golden syrup. Then a drop of cold milk to give a light covering and helps cool things so I can eat it straight away :yum:
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That's very expensive to my mind - at least for porridge. And I bet there are all sorts of nasty additives in it... I think a 500g pack of oats is 39p at Lidl's, that's enough for 10 portions, and it also only takes 2 minutes to cook!
Actually its Quakers who make it with oats from Cupar in Scotland and the only add is lecthin which is a natural occurring thickner/stabiliser which is sold a supplement in Holland & Barrett.
mandy :pig:
That's a lot of money for a bit of lecithin, then! :-\
I'm just trying to show you that really, it would be a lot cheaper and just as easy to buy ordinary oats... But that's how the big food companies earn their money. "Value added" products.
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and is the principle behind good smallholding too, add value to a product in a niche market?
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About 2/3 cup of rolled oats and 1 1/4cups water/milk in 50:50 ratio, plus a small pinch of salt. Leave on a low hob while I take the dogs for their morning abloutions, when I get back 20 mins later it's just on simmering point. Add a dessertspoon (or two) of apple puree, top with brown sugar and cinnamon... it's like a great big warm bear hug in the morning :love: :love: :love:
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and is the principle behind good smallholding too, add value to a product in a niche market?
At least they're Scottish oats dread to think where lidl's come from ???
Mandy :pig:
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I'll let you know, Mandy, just off to the shops now, it'll probably say country of origin on the pack won't it? ???
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That's a lot of money for a bit of lecithin, then! :-\
I'm just trying to show you that really, it would be a lot cheaper and just as easy to buy ordinary oats... But that's how the big food companies earn their money. "Value added" products.
Have to say I agree with Ina, maybe it's because I'm a tight scot!
My canteen at work does breakfasts, and it horrifies me that they make a vast pot of porridge, leave it on a hot plate, let you help yourself, and then charge £1.05 for it! Scones, which when you think of the ingredients and effort to make would be more expensive, are only 45p in comparison. Makes no sense. Needless to say I don't buy porridge at work. You can on the other buy a bread roll with haggis in for 60p- mhmm.
Beth