I love porridge – in fact I love, love, LOVE porridge. As traditional porridge eating is coming to a seasonal close in the southern hemisphere and just starting up in the northern hemisphere I thought it was time to champion porridge. According to this Daily Telegraph article from 2013, the humble bowl of porridge transformed mankind. We should all be showing our respect and love for this little grain.
Receiving your daily dose of oats (if you know what I mean!) is a very personal business. I use one cup of oats with two cups of hot water – straight from the kettle – and a splash of milk to thin it out plus a pinch of salt (the Three Bears were on to something, you know.) After a gentle 5 minutes bubbling (the microwave just won’t do) it is ready to savour every….delicious….mouthful (I’m salivating as I type!)
I have a drizzle of honey on the top and sometimes chopped brazil nuts or dates.
My absolute treat is reserved for the weekend and is an accompanying piece of toast and marmalade but there is a way to eat the two – oh! yes. I spoon a large dollop of porridge onto the toast and marmalade and it is soooo delicious. (not sure what Paddington Bear would make of it!)
In the summer it’s way too hot to eat porridge so I soak the oats in apple juice over night with a few sultanas and cinnamon. Something magical happens in the fridge over-night and the sultanas plump up taking on sweet and juicy qualities. This is topped with a spoonful of yoghurt, fruit or nuts. It’s a wonderful Summer alternative and there are so many options for toppings.
My daughter makes her porridge with all milk and no salt – needless to say there are two saucepans to wash up. Sometimes she scoops the whole bowlful onto a piece of toast and strawberry jam. My mother uses all milk and salt and cooks it until the spoon stands up in it unaided. So there you have it – three preferences for a daily bowl of porridge – just like the Three Bears but I wonder if Goldilocks came across three saucepans in the sink waiting to be scrubbed?