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Discussion in 'Lovely Grub' started by fred gordon, Dec 1, 2007.
Mmmm, porridge every morning without fail.
I mix in some seeds and raisins.
i like mine sweet rather than salty but never use sugar,
honey, golden syrup, rose hip syrup or anything similiar
I cook the oats/oatmeal in water with a little salt added then serve and top it with a wee drop milk. Very occasionally I might add extra salt. Has to be salt - you don't make oatcakes with sugar, do you?
After reading some of the posts here I tried it with raspberry jam this morning. yum yum
made with this,
I have porridge for breakie every weekday with runny honey drizzled over it. Never tried salt but might do tomorrow....you never know! Of course weekends are reserved for the full english wham bam thank you mam gut busting fry up...
I've only recently 'got' porridge and that is because I started soaking it overnight rather than cooking it - I really don't like it hot
The good lady just has it with cold water and either golden syrup, molasses or sometimes agave syrup
Anyone have any other savoury additions? Been reading about scrambled eggs which is tempting
I put molassess, powdered hemp protein, dark chocolate and a banana on my porridge. That's plenty of get-up-and-go.
I'm a rolled oats cooked through in water and salt kinda man, then add milk to the bowl. Need to try oats soaked overnight sounds good.
i have porridge every morning and i have it plain...no sugar or honey or jam..for me but i would luv sum but i cant i am diabetic..atb allan
salt if im in scotland with family and its proper porridge oats
"Insti porridge" in a plastic bowl (think supernoodle) add hot water to reconstitute then condensed milk from a squeezy tube mmmmm
I don't eat it every day but when I do, honey and some raisins put a flavour that nothing can beat!
Cooked with water and a pinch of salt, Another pinch of salt on top when served and a separate bowl of milk to dip my spoon of porridge in on the way to my mouth. My oldest daughter likes it cooked in milk and then honey or syrup on top. I think I may have to dis-own her!!
A touch of salt added to a 'sweet' dish will often enhance all the flavours (even a good espresso...so long as you have it with sugar). I will eat anything, save marzipan and celery (food of Satan) and have often had porridge with just salt, but I have to have the right mindset that tells me that I am having a 'savoury' breakfast and not cereal per se. That said, my preference is for porridge made with milk, a small pinch of salt and dark muscavado sugar.
Conversely a pinch of sugar added to any dish containing tomatoes also works well.
Eating porridge outside is just fantastic on a crisp morning, honey on top is nice.
I keep replying to the food threads, must be hungry.
For me.. mixed fruit, mixed nuts, milk and I buy the flavoured porridge and a dab of sugar. mmmmmm
Absolutely! I have never taken to adding anything else and I still make it the traditional way with oats.
My dad was in the Royal Navy at the end of the war and the RN cooks served porridge with a quarter inch of sugar on top. The old man never ate porridge again in his life.
Any Scots here remember their families having a porridge drawer? My gran used to put leftover porridge in their and in the morning would slice a bit off to fry up for Grandad's breakfast (or often for his break at work). With just milk and salt, of course
Demerera sugar all over the top surface to at least half the depth of a matchstick. (carefully dip tested) Otherwise I sulk and refuse to eat it...
Lyles Golden Syrup.
I'll second that.