The right kind of porridge
Added by RedfoxEstonia | Wed 17 Mar 2010 @ 21:16
A good morning porridge needs a bit of a twist so that even a crunky teenager and a senile elder would eat it without a fuss. The trick is not to throw the grains right into the kettle but roast them together with some spicy friends and later give the porridge a good time to breathe.
1,5 to 2 cups oatmeal or barley or rye flakes or a bit of each
1 tsp sugar
1/2 tsp salt
1 l milk
1 tbsp butter
1/2 tsp soy oil
1/2 tsp sesame seeds or
1 carrot, grated or
a few dried plums, figs, apricots (finely chopped) or
heat the oil in a pot, add butter and stir until the whiteness has disappeared. add the grains, stir and let them turn into golden brown. add salt and sugar. adding them before the fluid will enchance the taste or the porridge. now you can add sesame seeds if you want them. let them turn brownish too. lower the heat and pour in the milk so that the grains are covered by 2 inches. they will drink it all up! bring to boil and let the porridge simmer until the grains are half-cooked (10 minutes). Add any of the things mentioned above that you like: finely grated carrot or dried fruit or almonds. place a warmer or two, or three, if you have, on top of the pot and just let the porridge cook in its own heat for 10 minutes. this way itīll absorb all the tastes and become flavorful and creamy.
serve the porridge hot with butter or honey or natural yoghurt.