Me-ee-ee and mr, mr porr’ge, we got a thing going o-on
We both know it’s wrong, but its much too strong to let it go now
February. The month of luuurve. Now remember what I said on Friday? Recently porridge and I have been very much into each other. So much so that, like any other true love, I can’t get through the day without it. Honestly. I simply can’t get my brain moving without it. No porridge = no Py.
This level of fever pitch has been reached by my discovery of peanut butter and jam porridge. A spoonful of peanut butter stirred through the gooey oats, with a dollop of strawberry jam on top. Morning glory.
Note on the recipe:
This recipe calls for ‘cups’. This is not meant in the american sense, but rather in the sense of proportion. For my ‘cup’ I use a very small chinese tea cup. As for spoons, that’s up to you; feeling healthy use a teaspoon, feeling frivolous use a tablespoon.
When it comes to oats, it really is a case of the bigger the better. I am not interested in oat dust, only proper jumbo oats.
Obviously this is not the only way to eat your porridge. If you fancy something else (I love grated apple and cinnamon too), just follow the basic recipe (oats, water, milk, sugar and salt) and add your own flavourings.
1 cup of oats
2 cups of (skimmed) milk
1 cup of water
1 pinch of salt
1 pinch of brown sugar
1 spoon of peanut butter
1 spoon of jam
Place the oats, liquids, salt and sugar in a pan, and place over a medium heat.
Stir occasionally, and simply wait for the oats to soak up the liquid and become gooey, rather than watery. The time this takes depends upon the oats used.
Once you reach the gooey stage, add your peanut butter and stir through.
Dollop the porridge into your bowl, and dollop the jam on top.
What are your favourite ways with porridge? And what are you just loving at the moment?