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Porridge anybody?
Thu 4-Feb-10
10:12 am
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brightspark
Wilts

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Monster

Women are like tea bags. . .
you never know how strong they are
until they're in hot water.
- Eleanor Roosevelt -
Mon 8-Feb-10
5:56 pm
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Jules

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Totally agree with everyone who said Maple Syrup but I add a little dribble of double cream.  I know it's naughty, but I do only eat it the occasional Sunday.  Mmmmm.

Mon 8-Feb-10
6:10 pm
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KateUK
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Oh yes, cream on porridge.Bliss.

Kateuk makes things at http://www.etsy.com/shop/finkstuff and sometimes she does this too http://www54paintings.blogspot.com/ and also this http://finkstuff.weebly.com/

Wed 24-Feb-10
9:32 pm
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Suz
Los Angeles, California

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Well done Barbara on the UK to US translations.

Soooo....um......does anyone have a good flapjack recipe? Also, has anyone tried Mutley's suggestion of covering the flapjacks with chocolate???

Life is uncertain ………… eat dessert first!

Wed 24-Feb-10
10:51 pm
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brightspark
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These Waitrose cookies are good .......

Cinnamon, Honey and Lemon Cookies

Makes 18

Prep 15 mins; Cook 15 mins (plus cooling)

Ingredients

125g unsalted butter

A good pinch of salt

125g clear honey

1 tbspn ground cinnamon

Finely grated zest of 2 lemons

100g porridge oats or oatmeal

200g jumbo rolled oats

50g sesame seeds, toasted

Method

Preheat oven to 180°C, gas mk 4.

Line baking sheet with baking parchment.

Put butter, salt, honey, cinnamon and lemon zest in a saucepan and heat gently until the butter has melted.

Stir in the oats and seeds until evenly coated.

Drop dessertspoonfuls of the mixture on to the baking sheet, leaving space for spreading between each cookie.

Neaten the edges of each.

Bake for 10-15 minutes or until golden in the centre and starting to brown at the edges.

Cool for 10 minutes before removing from the paper, then leave to cool completely on a wire rack before serving.

Waitrose – December 2005

 I'll have to look for the choc-coated flapjacks ......... Smile

Women are like tea bags. . .
you never know how strong they are
until they're in hot water.
- Eleanor Roosevelt -
Wed 24-Feb-10
11:05 pm
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Suz
Los Angeles, California

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Oooh that looks good. Will add oats and lemons to tonights shopping list 🙂  Thank you brightspark.

Life is uncertain ………… eat dessert first!

Wed 24-Feb-10
11:35 pm
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brightspark
Wilts

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.... no probs, Suz  Smile

... and if there are any chocoholics out there (I know there are really!) take a look at this blog:

http://somesaycocoa.wordpress.com/

Wow, some good (read brilliant) recipes there. Ok

Women are like tea bags. . .
you never know how strong they are
until they're in hot water.
- Eleanor Roosevelt -
Sun 25-Sep-11
7:54 am
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sanshojapan

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Danny, I'm reviving the porridge thread. Hope you don't mind! It is my very favourite breakfast, and when I was a student it was often supper, too.

 

Fond memories of porridge when I was a child. I think it was Scots Porage Oats – you know, the man in a kilt. I had a very strict way of eating it. We had it in big soup bowls. I couldn't decide which I liked better, with granulated sugar (I liked the slight crunch) or moist dark brown sugar ( I liked the lumps, which exploded in a brown sweetness in my mouth). So I would very seriously sprinkle one semi-circle with granulated and the other with brown, and then very, very carefully ease in the milk around the side without splashing the sugar, so that the disc of porridge separated from the plate and floated like an oaty island.

 

Last time I was back in the UK, I spotted a box of Scots Porage Oats, and for the sake of nostalgia bought it. I was most disappointed with its baby food-like, gelatinous texture! Tastes change I suppose. Now I like jumbo oats, not cooked too long. I mix in blueberries or blackcurrants, sometimes apple, sprinkle the whole thing with lots of cinnamon, and then lastly with 2 tablespoons of chia seeds. Hated flax, and it turns out chia seeds are better, and you don't have to grind them. Also they have almost no taste but add a nice little crunch.

 

Here is a recipe I have done again and again. It is truly wonderful . It's for overnight raisin oatmeal pancakes. I warn you, I freeze any extra, and end up eating them straight out of the freezer, still frozen, because they are so good.

 

http://www.mrbreakfast.com/superdisplay.asp?recipeid=20

 

This is altogether a dangerous site. Above the recipe, if you click on pancakes, there are so many ideas.

 

Liz

Wed 30-Nov-11
4:33 pm
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mauramac
Kent

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Porridge, porridge ? did someone mention porridge???

I love porridge - especially Flahavans (pronounced Flavans by my Irish kith & kin) and when we had it as children the only topping we ever got was sugar sprinkled on top with the cream from the milk drizzled around the edges.

To this day it is my favourite breakfast (or supper or pick me up when poorly).

Nowadays I enjoy these toppings:

Grated apple and plain yoghurt

Tinned prunes with the juice drizzled over and plain yoghurt

Any of my jams or jellies that have a.... err um 'loose' set wink

Fresh raspberries picked from garden (ditto strawbs)

If I can't get Flahavans then I try and get the Mornflake oats - they are quite good.

Lovely jubbly.....who would have thought the humble porridge breakfast would generated such interest and such enjoyment smile

Learn from yesterday, live for today, hope for tomorrow.

Wed 30-Nov-11
4:59 pm
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Sooliz
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The only way I like porridge is when it's made with brown sugar, half milk and water, then with cream and golden syrup poured over it - then it's palatable big_laugh.  My Grandad (who was English, not Scottish) had porridge every day made with water and salt - no sugar, perhaps just a splash of milk when in the bowl eeek.  He'd turn in his grave to see the way I eat it.  Or should I say, used to eat it.....as the sugar, cream and golden syrup are no longer an option for me cry

I did buy some GF porridge and made it with vanilla rice milk (and no sugar) - it looked and tasted (I'm assuming!) like lumpy wallpaper paste flaming_nora

learning to love veg…..except celery :-O

Wed 30-Nov-11
6:03 pm
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Aly
Normandy France

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a big porridge fan, I make it with a little full fat milk as I like it thick then stir in a teaspoon of honey. I always have it for breakfast and an extra bowl when I don't feel like a proper dinner. It fills me up for hoursi_am_hungry

Trying to enjoy life as it is

http://www.letertregites.com

Wed 30-Nov-11
6:11 pm
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brightspark
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Sansho - recipe copied, saved and planned to do. i_am_hungry

Huge thanks!! big_hug

Women are like tea bags. . .
you never know how strong they are
until they're in hot water.
- Eleanor Roosevelt -
Wed 30-Nov-11
6:25 pm
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Toffeeapple
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Sadly, we haven't seen Sansho since October 4th.  If you remember, she was talking about the earthquakes that Tokyo was getting, I am seriously concerned about her.  She hasn't responded to e-mail or PM.

I'll try that again!

Wed 30-Nov-11
7:13 pm
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danast
Argyll, Scotland

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wave I think we all have been worrying about her Toni.  She was so enthusiastic about the Forum, it seems strange that she would stop posting so abruptly.

 

I too love porridge. However I don't eat enough of it because although Scottish I really love it made with half milk and half water and sugar on the top.

Old teachers never die, they just lose their class

Wed 30-Nov-11
7:52 pm
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mauramac
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I use Rice milk a lot and must say I haven't noticed too much of a problem making porridge with it but I do it in microwave and that seems to really make the oats creamy (plus a heavy helping of lovely yoghurt on tops really helps).

Has anyone else tried the Onken brand of yoghurt? The Natural set one is gorgeous, really creamy and not bitter at all.

 

p.s. sorry to read of concerns about Sansho. I'm fairly new so havent 'met' her on here, but does she live in Tokyo? I was only saying to my hubby that there hasn't been anything about the earthquake on the news recently - wall to wall coverage and then nothing. I would like to know how they are getting on with trying to rebuild their lives.

Learn from yesterday, live for today, hope for tomorrow.

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