I am envious that anyone north of me has only just got into porage-for-breakfast weather
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.
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 (
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.
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
, or pour some hot milk over at serving.
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.)
Topic: Porridge, how do you eat yours? (Read 8738 times)
