food stuff: eating by candlelight
1 day ago
Cinnamon & Honey Porridge!
4.5 mins in the microwave (to the last second!)
Add spoonful of honey, then top it up with a layer of cinnamon-powder).
Viola!!! Enjoy :)
Posted by Stha
Creamy Porridge with Flambéed Plum, Orange Syrup & Crème Fraîche
From: Flavahans.com
Creamy Porridge:
4oz/110g Flahavan's Progress Oatlets
1 pint/600ml milk
3 ½ floz/100ml cream
Grated zest of one orange
Pinch salt
Flambéed Plums:
4 plums
2oz/50g butter
2oz/50g brown sugar
1 measure Grand Manier
Orange Reduction:
½ pint/250ml orange juice
2 tablespoons sugar
½ vanilla pod
Garnish:
Sprigs of mint
Crème Fraîche
Methodology:
Put the Flahavan's porridge oats, salt and milk into a medium sized saucepan and bring to the boil
Simmer for 3-4 minutes and then add in the cream and orange zest and cook for a further moment or two and then keep in a warm place until you are ready to serve.
Cut the plums into quarters and take out the stones.
Heat the pan with the butter and ten add in the plums and toss around for a couple of minutes until they are lazed. Scatter in the sugar and cook for 3-4 minutes. Just before serving add in a splash of Grand Marnier and allow that to flame up. Be very careful not to get burned.
Place the orange juice, sugar and vanilla pod into a small saucepan and boil continuously for 5-6 minutes until it has reduced to a thick syrup.
Serve the Flahavan's porridge in a large bowl with the flambéed plums on top. Drizzle with the orange syrup and top with a quenelle of crème fraîche and a sprig of fresh mint.
Grand Marnier and Nutella Porridge
Following on from my last post about Nutella Porridge...
We've all been there. You're going out for Sunday brunch with some mates, and you're torn between whether to go for the healthy porridge/yoghurt option or to dive in for the full-on boozy brunch.
Well, I say, why not have both?
Stealing a recipe idea from my mother (for chocolate orange biscuits), you take your basic porridge, cooked how you like it. You add a healthy spoonful of Nutella and then a healthy measure of Grand Marnier (1/2 to 1 full shot per person is probably appropriate depending on how much porridge you're making). Stir well. Allow it to soak in, and enjoy!
Posted by Ian
Nutella Porridge
Every once in a while, I wake up with a throbbing sweet tooth. On one urge-filed morning in particular, I broke open the presses and seeing a jar of nutella nestled next to the bag of porridge oats, and I thought, 'Why not?'
Years later, I'm still enjoying my occasional morning treat of nutella porridge. 1 spoonful goes a long way to satisfying and need for indulgence. It's so tasty, that I've even been known to make it as a dessert now and again.
Enjoy!
Posted by Ian
Banana Honey Porridge
I like mine simple, one part oats to 2 parts milk then just banana and manuka honey to keep out the cold and stave off coughs and sneezes...Although blueberries (fresh or frozen depending on time of year) are a close second, they swell and almost pop in the porridge and brighten up your morning!
Posted by: Penguin
SAMP
Found on: Cooks.com
1 c. white beans
2 lb. salt pork
Piece of corned beef or ham bone
Samp porridge was a great Long Island dish from the 1640's to about 50 years ago. It was served in many homes and boarding houses for dinner on Sundays when cooking was not considered proper. It is a cheap and satisfying cold weather dish.
SAMP (as cooked many years ago) :
1 quart of samp (or big hominy grits) was put to soak overnight with 1 cup white beans. The next morning, it was put on the back of the range to simmer all day with 2 pounds salt pork minced fat and lean meat (sometimes a pig's food, a piece of corned beef or a ham bone was used). When done, the beans have gone to pieces and the porridge is thick. It is served very hot.
Barley Currant Porridge
Found on: Cooks.com
1/4 lb. currants
1/4 lb. barley
1/4 lb. brown sugar
1/4 tsp. cinnamon
4 qts. water
1 pt. grape juice
Mix currants, barley, brown sugar, cinnamon and water. Simmer for 1 1/2 hours. Add grape juice, simmer for another 1/2 hour. Makes 4 quarts. Can be eaten hot or cold as dessert.
Semolina and Sour Cream Porridge
Found on: Cooks.com
1 liter (32 oz.) container sour cream
1 liter (32 oz.) milk
1 c. flour
1 c. semolina (grain)
A little sugar
Pinch salt
Butter
Sugar & cinnamon topping
Boil sour cream about 20 minutes. Heat up milk in separate bowl. Add flour and grain to sour cream, top with butter. Add warm milk.
"Super" Oatmeal
Bob Seeboha has designed meals for many an Olympic athlete. Perhaps some of us porridge lovers could take a page from his cookbook. You just have to embellish your own porridge routine with some:
-whey protein powder
-dark cocoa powder
-ground flax
-raisins
-banana
Next stop... the Gold Medal.
-whey protein powder
-dark cocoa powder
-ground flax
-raisins
-banana
Next stop... the Gold Medal.
Best of Scotland porridge
Make your porridge as you see fit.
Top with some heather honey and a handful of wild bilberries.
Wear a kilt and eat on a mountain.
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Posted by: Cardigan