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It’s bloomin’ cold outside, so time for some comfort food!

I’ve never liked porridge.  I know it’s considered a super food these days, I know it’s warming and keeps hunger at bay until lunch, I know it’s loved my many…..but it makes me want to run away and hide!  I think my dislike stems from the porridge I was fed as a child.  We didn’t eat it often but when we did it was a heavy, nausea inducing gloop and because it took some effort to make, we HAD to finish it.  One year we were fed porridge for breakfast on Christmas day and none of us could open our presents until everyone’s bowl was clean ;-/

Increasingly I’m learning that many of the foods ‘I think’ I don’t like, I’m judging on my past experience.  Oftentimes a food cooked poorly can taste a world away from the same food cooked well!  So I’ve started to re-try a variety of foods that I ‘don’t like’ and porridge has been one of them.

I visited the Highlands in the Summer and porridge was served in coffee shops!  A local man explained to me that ‘real porridge’ was made with a ‘spurtle’ which is like a wooden stick and is only stirred clockwise.  Apparently to stir it anti-clockwise is to invite the devil to your breakfast 🙂

So of course I bought a spurtle from him!

This is how I was told to make porridge, by that same, spurtle selling man and you know what….I like it!!

To make porridge for one person.

You Will Need:

1/2 cup medium porridge oats

1 1/2 cups cold water

generous pinch of salt

a little pouring cream to serve.

Method:

  • Place the oats in a hot pan and toast them until they start to release a sweet smell.  stir them continuously as you don’t want them to burn!
  • Pour the water into the pan and stir well.
  • Reduce the heat
  • Slowly bring the mixture to the boil, stirring (in a clockwise direction if you’re superstitious!) continuously.
  • Turn the heat down very low and simmer, stirring regularly for around 5 minutes.
  • Add the salt
  • Continue to simmer and stir for a further 2-3 minutes.
  • Remove from the heat, cover and allow to rest for a couple of minutes.

When porridge was served in the Highland coffee shops, it was accompanied by a little jug of cream.  The ‘spurtle selling man’ told me that ‘in the olden days’ a separate bowl of cream would be available and spoonfuls of porridge were dipped before eating.  This seemed a little excessive to me so I just poured 1-2 tablespoons of cream into mine 🙂

Beth prefers hers with a little jam and Phill….will eat it however it’s given to him lol.

Enjoy your breakfast.

Love Rachel

x

 

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