Perk up your porridge!
Porridge is often not given the recognition that it deserves! It's great for warming you up on cold winter mornings and for keeping your stomach from growling until lunchtime so you won't be tempted to snack. Here are some great ideas for helping you to turn your stodgy porridge into a delicious breakfast warmer.
For quick and easy perfect porridge
Don't be afraid to use your microwave if you haven't got much time in the mornings.
- Fill half of a deep bowl (to prevent spillages) with porridge oats.
- Cover with milk (water works too but it doesn't have the same creamy texture or you can use both). Stir.
- Microwave for one minute, and then stir.
- Depending on how thick or runny you like your porridge, microwave for 30 seconds at a time with intermittent stirring and even adding more milk if you like.
- Add your toppings (stir if you want to) and serve.
A more traditional method
If you have time in the mornings, get out a saucepan and make your porridge the 'proper' way.
- Put a cup of oats into a sauce pan (preferably non-stick) and mix with a little milk to form a paste
- Add boiling water gradually over the heat until you reach your desired consistency
- Keep stirring and when satisfied, serve.
You can just use water, if you prefer, or even add a little cream for a really indulgent taste. A pinch of salt can also add to the taste.
Top toppings and creative combinations
- Banana and honey - both can be added separately but they make a winning combination that will boost your energy levels for the day ahead
- Brown sugar (Demerara) - adds a delicious caramel-taste
- Cinnamon and raisins - for a spicy flavour
- Dried fruit - you can be as adventurous as you like
- Jam - adds a splash of colour
- Chocolate, cocoa, or chocolate spread - to satisfy your sweet tooth
- Peanut butter - can be added with jam, banana or brown sugar
- Fresh fruit - can add while cooking the porridge so it softens slightly
- Nuts - almonds and pecans work well
- Raspberries/strawberries and cream - treat yourself
N.B - Be sure to leave your bowl and/or saucepan to soak as porridge tends to stick hard!
Did you know?
- There is an annual World Porridge Making Championships. The next one will be held on Sunday 12th October 2008. Last years winner won with organic porridge at the championships held in Inverness-shire.
- Traditionally, it formed a basis for many dishes, both sweet and savoury. It was often served with meat, stock or fat, allowed to cool and then set in a 'porridge drawer', where it would then be sliced to be eaten cold or even fried.
