A slow energy release food, porridge keeps us feeling full, longer. It’s also a great contributor to helping lower our cholesterol.
50g porridge oats
300ml of water or milk
- Put the porridge oats in a saucepan and add the water or milk.
- Place the saucepan on a low to medium heat and stir constantly. The the mixture will start to thicken and become creamy in look and texture.
- Serve in deep bottom breakfast bowls. Dust with cinnamon or ginger. Ginger is used in the first photo and here’s the porridge ‘nude’, in effect – without any spice added:
Dawn: There’s no need to measure the ingredients as it’s relatively easy to use a ratio of 2:1 – 2 parts liquid to 1 part porridge oats.
Andrew: Yes, a half mug of porridge oats plus a full mug of water or milk. Quick and easy: just what our “How to” range is all about!
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Porridge has to be the perfect breakfast for those with a busy morning! As a complex carbohydrate, it releases energy slowly through the morning, and it is also very good for the heart.
Andrew: I had a Scottish friend who insisted porridge be made with water and salt. Not to my taste.
Dawn: This however is a healthy version, and with some fruit added too, is even better for you.
Andrew: This is one variation: plenty more at the end! This is for one person. The secret here is ratio. Too little liquid and it is too dry, too much and it is sloppy.
1/2 mugful of porridge oats
1/2 mugful of semi-skimmed milk
1/2 mugful of water
A few blueberries
- Place the oats, milk and water in a saucepan on a low-medium heat.
- Stir slowly and often.
- The porridge will thicken slowly. Keep stirring, so it doesn’t stick and burn.
- When cooked to your satisfaction, serve immediately.
- Choose the bowl carefully. A deep bowl will retain the heat longer. Please don’t burn your mouth.
- Top with sliced strawberries, blueberries and a drizzle of golden syrup.
Dawn: I like honey, too. With bananas.
Andrew: When I have no fresh fruit, I like to use raisins.
Dawn: Apples, any berries, even a little granola would be brilliant.
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