The glory of porridge (merged)

taplady

yum yum ! i do mine with skimmed milk in the microwave and a big spoon of golden syrup :drool: also its lovely with a mullerlight applepie yoghurt mixed in - very creamy

arkonite_babe

I haven't eaten porridge since I was a child, now I have an awful yearning for it again. Must add porridge oats to my shopping list

Curry_Queen

Smiley_Mum wrote:

Nothing wrong with a bowl of porridge for tea, beats cornflakes anyday, and definitely less sugar unless you add it yourself. :-)

Well, I had porridge, fell asleep and now I'm awake again hmmmmm :wall:

Gingham_Ribbon

Porridge is meant to be a soporific food. That's why we give it to our son for his supper. But it's a downer if it sends you to sleep but doesn't keep you there till morning!

Hope you're not too tired this morning!

arkonite_babe

arkonite_babe wrote:

I haven't eaten porridge since I was a child, now I have an awful yearning for it again. Must add porridge oats to my shopping list

bought a lovely bag of organic porridge oats in Tesco tonight, a portion is now steeping in the frideg for me in the morning. Mmmmmmmmmm can't wait

coolbreezes

I am a scot and was reared on Scots porage oats yes thats how its spelt. love all your ideas but this is the best for a luxury desert. its called cranachan
Ingredients: as follows this serves two people
so just double up as needed

» Approx 300g/10½oz raspberries (strawberries can also be used).
» 280ml/10 fl oz/one cup double (heavy) cream.
» 2 tablespoons good quality honey.
» 2 tablespoons single malt whisky.
» 2-3 tablespoons of oatmeal.

Method:
1. Place the oatmeal in a cool, dry pan and turn on the heat to simmer. Stirring occasionally, toast the oatmeal until it is golden brown. This process could take between 10-20 minutes.

2. Once the oatmeal is brown, turn off the heat and let it cool in the pan.

3. Place the cream in a bowl and whisk up until soft and relatively thick.


4. Add the honey and single malt whisky and fold it in with a whisk, until it is soft and creamy.

5. Pick out some of the best raspberries for decoration and add three or four to the bottom of each serving glass, leaving a few for final decoration.

6. Add the rest of the raspberries to the cream mixture and fold in carefully, breaking up a few of the raspberries to obtain a slight colouring to the cream.

7. Spoon the mixture into the serving glasses, then add cream to the top to make an even base for the oatmeal.

8. By now the oatmeal will be cooler. Using a teaspoon, evenly sprinkle the oatmeal over the dessert. Add a raspberry for the finishing touch and chill for about three hours, or overnight.


its fab and used at Burns suppers

a wee bit of Edinburghlass's shortbread would be just perfect with this

Gingham_Ribbon

Please! I'm on a DIET!

Acht, mibbe jist this wance...

Maisie

JackieO wrote:

HI ,
I make and eat my porridge the way my old mum made it.
1 cup of oats to two cups of water,gently bring it to the boil and until it thickens up, keep stirring it. Pour into a bowl and add some cold milk around the edges.
Sprinkle some salt on the top and consume quickly.
I buy Tescos own brand value oats a kilo is about 45p and lasts for ages.
I was born at the end of WW2 and there was very little choise for breakfast but porridge in the winter to warm you up and some toast afterwards.
Recycling was unheard of ,but 'make do and mend' was what we grew up with. Everything was made good use of. My Mum never owned a washing machine or a fridge or freezer. I can remember her getting so excited when my Dad brought home a Morphy Richards electric Iron. Until then it was the flat Iron on the gas cooker. But she never burnt anything ,
When we washed the blankets as I was the youngest I had to trample them in the Bath. I thought this a great game and used to get very wet.The milk was kept fresh in a bowl of water and I all ways had to follow the milkmans horse with a bucket and shovel for the manure to go on the garden. I hated that job.
My Mum had been bombed out twice, and was very careful with everything that she had.She brought three kids up on very little money ,but never went into debt as if she didn't have the cash she didn't buy it. A hard upbringing but we never went to bed hungry or cold.

JackieO I was born just before war started and my brother was born the day war was declared 3 Sept '39. My dear old mum made porridge like that but we had sugar on ours not salt. I remember when there was not even porridge for breakfast and we had bread and milk. Lumps of bread in bowl with hot milk and sugar. Loved it too.

We were very poor my dad died age 36 and mum was left with two kids age 6 and 4. No benefits then and she worked hard to keep us. We didn't have a bathroom so it was a tin tub in front of the fire (a black leaded fire surround that gleamed). Baths were twice a week and a washdown every night and morning.

Mum never had a washer etc. in fact the house had gas lighting and no electricity. There was one tap in the whole house and cold water! Had to heat water in pans on the stove.
They got bombed out too and lost everything. Was always upset about losing her wedding photos.

I remember going in the air raid shelters in the street and 3 kids sleeping in one bunk. There was a shop on the way to school and sometimes we could get a pat of peanut butter in paper as no sweets.

As you say we had no debt and went without if there was no money. We didn't feel deprived as everyone around was in same circumstances.
Mum always found enough for us to eat but I know she went without herself.
Mums put up with a lot in those days. When we asked what was for dinner she would say 'Air pie and love pudding ' but there was always a good meal.

We were in London during the war and lived through the bad times.

I know this is completely out of the thread so perhaps we should start a WW2 reminiscence thread.

arkonite_babe

I've heard of cranachan but I've never tried it. Might have a go this weekend!!

Zziggi

JackieO wrote:

HI ,
I make and eat my porridge the way my old mum made it.
1 cup of oats to two cups of water,gently bring it to the boil and until it thickens up, keep stirring it. Pour into a bowl and add some cold milk around the edges.
Sprinkle some salt on the top and consume quickly.
I buy Tescos own brand value oats a kilo is about 45p and lasts for ages.

I buy cheap oats too and usually do 1/2 water 1/2 milk, warm it up in the pan slowly until it thickens. My problem is that it is thick and lumpy no matter how slowly i warm it up. Any suggestions please? What proportions liquid to oats should i be using? Family refuse to east my lumpy porridge - forced me to buy ready brek this week at the supermarket :eek: I'd much rather make decent HM porridge.

Thanks