Porridge

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maggie-

Porridge

So the porridge oats made an appearance this morning. I have always made it the same way. A cup of oats, skimmed milk and water into the pan together and heat on the hob. I don't add sugar or salt but I will sprinkle over some raisins or other fruit. When OH makes it he prefers all water and adds salt. Seems that humble porridge can be very personal! Always open to new ideas. How do you make or prefer yours?

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feathered

Porridge

Well - I'm going to experiment with cooking mine in the slow cooker overnight tonight. Could be a disaster!!!! I'll let you know how I get on.

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Queen of Puds

Porridge

All water, no salt, made quite thick. Drizzled with honey & cooled with frozen berries stirred in to eat in a rush, with blueberries or raspberries, whatever I have handy in the freezer.

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SonyaK

Porridge

I use 'quick oats' and cook it in the microwave.
Very quick and easy, but probably not approved of by lots of people!!

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feathered

porridge in slow cooker

Well . . . I can honestly say that my slow cooker porridge was the most repulsive thing that I have ever made. Sob. And that is saying something. Sob again.

There was a thick crust all around the edge of the slow cooker and then a slimy, grey thin ooze in the middle.

And I was so excited coming downstairs this morning - feeling smug at my domestic goddess status.

BE WARNED - don't try this at home . . . ignore any internet searches that say how brilliant and delicious and easy it is. LIES< LIES and more LIES!

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Honey

Porridge

I have a feeling that when you do anything in a slow cooker, you reduce the liquid?

You're supposed to be able to do porridge in the bottom oven of the Aga overnight, but I've never tried it. Perhaps I won't after all.

I do mine in a saucepan (I use Flahavans Organic Porridge Oats) half semi-skimmed milk and half water. No salt or sugar in it. But I do like half a teaspoon of sugar sprinkled over the top and then half a teaspoon of cinnamon (apparently beneficial for your blood sugars?). As I love cinnamon, it suites me down to the ground.

They do say that if you just soak your oats in the liquid overnight that it makes a creamier porridge. But I never remember to do it.

H x

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SonyaK

Porridge

"Well . . . I can honestly say that my slow cooker porridge was the most repulsive thing that I have ever made. Sob. And that is saying something. Sob again."

So the MW is a good way to go!!
I add sultanas, banana and sometimes stewed apple to mine. And honey!!
A Scot's nightmare I imagine!!

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Essex Girl

Making Porridge

Mine is always made in the microwave. I use jumbo oats with milk and a bit of water, nothing else. I cook it on high until it rises up in the bowl then let it cool down and add a bit more milk or water as needed. It only takes a few minutes.

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Katrina B

Oats and Soak

My grandmother (Geordie wife of a train driver at the turn of the 20th Century) always put her oatmeal and water into a double boiler (remember those?) and left it to soak overnight before heating up the pan on the Rayburn and cooking it, stirring all the time until thick, thick enough to stand your spoon up in it! Serve in a wooden bowl, with a wooden or deerhorn spoon, salt and cream from the top of the Gold top milk on the side. One spoonful of porridge at a time dipped into the cream and eaten hot!
No sugar, no milk or cream in the mix and NO milk poured over!

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Katrina B

Muesli

I seem to remember when muesli first came to our shores, about the 1960s, the Familia brand stated that you should leave your serving soaking overnight in either milk or apple juice. I gave it a try a few months ago and I much preferred it! I always found muesli a bit dry even with the milk on and now I always do this just before bed and put it into the fridge. Ready for me in the morning without any more except a drizzle of honey. Yum!

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Essex Girl

Oats

Oats and other grains contain phytates which can prevent the absorption of certain minerals and also make the grains less easy to digest. Soaking the grains beforehand prevents this I think, so is therefore beneficial.

 
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