It's cold, and it's raining, and there's only one thing I'll consider having for breakfast. It's winter. I need porridge. End of story.
I like wholegrain porridge, with lots of texture. Vogels used to make a great one, but stopped as soon as soon as I got addicted to it. So I improvise, and make my own..
This is my porridge jar. To it I add the following:
6 parts rolled oats
4 parts rolled barley
2 parts each buckwheat, sunflower seeds, sliced almonds, and raisins
1 handful of linseed (flax seeds)
Isn't it pretty? Look:
Be sure to leave a bit of space at the top, so you can shake it all up.
To make porridge, I use 1/2 cup of dry porridge mix to 1 1/2 cups of liquid. I find a mix of milk and water gives the right balance (not too thick or watery). Heat in a saucepan from cold, stirring until bubbly, steamy, and thick.
Serve with a little cold milk or cream, brown sugar, and fruit.
I like wholegrain porridge, with lots of texture. Vogels used to make a great one, but stopped as soon as soon as I got addicted to it. So I improvise, and make my own..
This is my porridge jar. To it I add the following:
6 parts rolled oats
4 parts rolled barley
2 parts each buckwheat, sunflower seeds, sliced almonds, and raisins
1 handful of linseed (flax seeds)
Isn't it pretty? Look:
Be sure to leave a bit of space at the top, so you can shake it all up.
To make porridge, I use 1/2 cup of dry porridge mix to 1 1/2 cups of liquid. I find a mix of milk and water gives the right balance (not too thick or watery). Heat in a saucepan from cold, stirring until bubbly, steamy, and thick.
Serve with a little cold milk or cream, brown sugar, and fruit.
Yum! This is definitely going on my list of things to try. That's the problem with rainy days - there's not much to do but stay indoors and eat and/or browse the internet for things to make and then eat.
ReplyDeleteOn a completely different topic, I've been contemplating the perfect scone recipe this week after an accidental revelation relating to sour cream. I normally use the Edmonds recipe as a rough basis for my 'close enough/good enough' approach to scone-making, but I'm always slightly disappointed with the raspy baking powder mouthfeel from the Edmonds version. But last week I was running low on butter and substituted a tablespoon or two of sour cream in my scone mix. The scones came our with a lovely, buttery, rounded mouthfeel.
I assume that the acidic nature of the sour cream counters the basic nature of the baking powder (thank you fourth form science) resulting in aforementioned nomminess. It seems (from a quick google) that buttermilk is a common ingredient for serious scone making for this exact reason, but its just one of those things I never have in my fridge. However, I almost always have sour cream (the man of the house has an ongoing-adolecence penchant for nachoes) and, from now on, it will always be going in my scones.
recipe request! can you send or post your Bircher recipe? I want to give it to a friend.
ReplyDeletex
JW (Mrs), just noticed you're facebook mention of bread via Nicola, which made me look as Toby loves making bread too - he's got this fab no knead, very quick (similar to Nicola's) and exe yum recipe - just add whatever flavour you like - parmesan and caramelised onion, apricots and dark chocolate (I have to ask him not to make this one too often as it results in me having to go running more than I like), any number of seeds and grains - delicious.
ReplyDeleteAnywho, got to this scone recipe, and i can throughly recommend buttermilk for scones as something to make them super soft and delicious - 1 container makes 2 batches, which sadly means you have to eat scones twice on the weekend - darn it!
Anywho, you'll love Melbs - the markets are awesome, makes kitchen creations easy and exciting :-)