With the temperature still at a ridiculous single-digit, and me sulkily eating Weetbix (urggh!), thought I'd share an email I got yesterday from an old colleague and dear friend, whose food advice I trust implicitly. Here, Roslyn shares her porridge technique:
"Purists will tell you to soak your oats overnight and cook it on the stovetop, but while that probably gives a better result, it does involve a whole lot more effort (and dishes).
I use whole rolled oats (not quick-cook) and put them in a big microwave-proof bowl — a third of a cup of oats for each person and twice that volume of liquid. You can use either water or a mixture of water and a few tablespoons of milk (the latter is better, I reckon).
Stir the oats and liquid together, chuck in raisins or sultanas (not to everyone's taste but that's what I like) and cook on high for 3 mins, take it out, give it a good stir, then cook for another 2 mins, or a little longer if it's really sloppy. (And if it's seriously sloppy, spoon off some of the liquid after the first cooking time).
Serve with brown sugar and milk or any of the other fancy embellishments (jam, toasted coconut shreds etc) you like."
I use whole rolled oats (not quick-cook) and put them in a big microwave-proof bowl — a third of a cup of oats for each person and twice that volume of liquid. You can use either water or a mixture of water and a few tablespoons of milk (the latter is better, I reckon).
Stir the oats and liquid together, chuck in raisins or sultanas (not to everyone's taste but that's what I like) and cook on high for 3 mins, take it out, give it a good stir, then cook for another 2 mins, or a little longer if it's really sloppy. (And if it's seriously sloppy, spoon off some of the liquid after the first cooking time).
Serve with brown sugar and milk or any of the other fancy embellishments (jam, toasted coconut shreds etc) you like."
Would love to hear any other ideas, additions, embellishments, opinions, thoughts on other winter breakfasts.
