My Way Porridge

ImageIt’s porridge. It is hardly something you need a recipe for. Yet everybody seems to have their own way of making it – and their own way of serving it. At my house I cook it in water, with a pinch of salt. Condiments vary depending on what I have laying around – milk, almond milk, fresh fruit, poached fruit, dried fruit, jam, honey, yoghurt, double cream, spices, toasted seeds, toasted nuts and the like. However, the ultimate porridge breakfast for me is: Almond Milk, Apricot Jam and Double Cream. Sounds fairly intense I know, but a small spoonful of cream goes a long way. And if you pop a dollop of jam on top, you do not need to use any other sweeteners.

This morning there was no cream in the house. I had to get my fat quota somewhere else. So I toasted some walnuts. The combination of oats, almond milk, apricot jam and toasted walnuts made me very happy. If I ever open another cafe, porridge, this way, is on the menu. Perhaps with double cream on the side..

 

My Way Porridge

– 1 cup OATS
– 2 cups COLD WATER
– pinch SALT

to serve

– splash of ALMOND MILK
– dollop of JAM
– handful of TOASTED WALNUTS

Add oats, water and salt to a saucepan and place over high heat. Bring to the boil, stirring occasionally, and lower the heat. Cook for 5 mins, stirring every now and then. Now add a nice splash of almond milk and pour into serving bowls. Dollop the jam on top and scatter over toasted walnuts.
Serves two.

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