For my
Scottish ancestors it would be tantamount to blasphemy to suggest that porridge
tastes better when made in a microwave. However, though I’m not sure why, it
really does. It also has the advantage of allowing you get on with other things
instead of standing there wielding a spurtle. With the oatmeal used below (as
opposed to rolled oats) you do have to stop and stir every 2-3 minutes to avoid
it going lumpy though. In this version you make the porridge quite thick and
add milk just before serving.
Makes one
generous portion. For more than one person add the same quantities again per
portion and increase the cooking time proportionately. Remember to use a bigger
bowl as the porridge bubbles up excitingly in the later stages.
Ingredients
A handful of sultanas
2-4 tablespoons of apple juice
60g Oatmeal (rather than rolled oats)
300ml water
Salt (for its moral value rather than
its taste)
A handful of mixed seeds (pumpkin, sunflower
etc.)
Sugar or honey or mashed banana to
taste
Full-cream milk
- The night before soak the sultanas in the apple juice
in a covered bowl.
- Mix the oatmeal, water and salt in a large
microwavable bowl.
- Cook in a microwave for 2 minutes at 800W (vary the time
according to the power of the microwave). Stir it and do the same again.
Leave for a minute or so before taking out.
- While the porridge is cooking roast the seeds by stirring
them in a dry pan over heat. Keep stirring them or they will burn.
- When you take the porridge out mix in the sultanas,
seeds, sugar/honey/banana and (last so it doesn’t go cold) the milk.
- Soak the bowls you’ve used in cold water (no need
for anything else) and by evening they’ll pretty much clean themselves.
You may be
hungry again before you’ve even left the house but it’s good while it lasts.
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