Summer is here with a merciless vengeance. The air is so hot that it hurts just to sit
still. Right now the only thing I can
imagine that would hurt more would be the electricity bill this month, which no
amount of hardcore scrimping intentions can ever hope to bring down. And when you work from home, and not in some
cushy, fully air-conditioned office building, you find yourself stuck between a
rock and a hard place: blast the a/c like a demon and face an exorbitant power
bill or save some pennies and melt like a block of butter left out near a busy
stove.
still. Right now the only thing I can
imagine that would hurt more would be the electricity bill this month, which no
amount of hardcore scrimping intentions can ever hope to bring down. And when you work from home, and not in some
cushy, fully air-conditioned office building, you find yourself stuck between a
rock and a hard place: blast the a/c like a demon and face an exorbitant power
bill or save some pennies and melt like a block of butter left out near a busy
stove.
I am finding solace in chilled summer mangoes, lazy
weekends, ice cream, and naps. But all
this heat cannot stop me from cranking up the stove. What’s a little discomfort when it comes to
baking cookies or making one of the best porridges my breakfast bowl has ever
seen?
weekends, ice cream, and naps. But all
this heat cannot stop me from cranking up the stove. What’s a little discomfort when it comes to
baking cookies or making one of the best porridges my breakfast bowl has ever
seen?
I know, some may think me crazy for making porridge
during the summer, particularly during a blazing, tropical summer. Especially when I have access to chilled
mangoes. But sometimes, when you really
want something, you just have to throw caution to the wind, follow your heart,
bite the bullet, and just do as you please!
during the summer, particularly during a blazing, tropical summer. Especially when I have access to chilled
mangoes. But sometimes, when you really
want something, you just have to throw caution to the wind, follow your heart,
bite the bullet, and just do as you please!
April Bloomfield’s Porridge
(recipe from A Girl and Her Pig, as recounted here and here)
- 1 1/2 cups milk
- 1 1/2 cups water
- 1 1/2 teaspoons Maldon or other flaky sea salt (if using
fine salt, use less – start at 3/4 teaspoon and adjust as needed) - 1/2 cup steel-cut oats
- 1/2 cup old-fashioned rolled oats (not quick-cooking)
- Sweetener of your choice
– In a medium pot bring the milk, water, and salt to a
simmer over high heat. When liquid starts to simmer, add both oats, stir to
combine, and reduce heat to medium.
simmer over high heat. When liquid starts to simmer, add both oats, stir to
combine, and reduce heat to medium.
– Cook the oats at a steady simmer,
adjusting the heat as necessary and stirring occasionally to prevent the
mixture from boiling over. At 20 minutes, taste for doneness. The steel-cut oats should be just cooked and
the rolled oats will have melted into the porridge. Towards the end you may need to stir more
frequently to prevent the oats from sticking.
adjusting the heat as necessary and stirring occasionally to prevent the
mixture from boiling over. At 20 minutes, taste for doneness. The steel-cut oats should be just cooked and
the rolled oats will have melted into the porridge. Towards the end you may need to stir more
frequently to prevent the oats from sticking.
– Taste the porridge. It will be salty (especially if
you’ve never had your oatmeal with salt) and that’s ok. That is exactly how it should taste at this
point. Now adjust the flavor by adding
the sweetener of your choice (brown sugar, honey, maple syrup, agave,
etc). Taste and adjust. As the original recipe states, you want it
“to start salty and then fade into sweetness”.
you’ve never had your oatmeal with salt) and that’s ok. That is exactly how it should taste at this
point. Now adjust the flavor by adding
the sweetener of your choice (brown sugar, honey, maple syrup, agave,
etc). Taste and adjust. As the original recipe states, you want it
“to start salty and then fade into sweetness”.
– Spoon the porridge into bowls to serve and top with
whatever you wish. You can add a splash
of milk or a little more sweetener. I topped
mine with dried fruit (raisins, dried blueberries, and prunes) softened in hot
butter, with walnuts and brown sugar stirred in.
whatever you wish. You can add a splash
of milk or a little more sweetener. I topped
mine with dried fruit (raisins, dried blueberries, and prunes) softened in hot
butter, with walnuts and brown sugar stirred in.
I discovered this recipe by way of a comment from one of
my readers. When she mentioned that this
was a recipe that made a “huge impact” on her “breakfast habits” I was
immediately intrigued. When I saw it was
a porridge recipe I knew I had to try it.
I love oatmeal, or porridge, or whatever homey sounding breakfast cereal
comes my way. This was certainly no
exception. And despite the many, many times I have made oatmeal, I have, yet again, found a new way to love it. As the recipe promises, this was indeed one
of the most luxurious bowls of porridge I’ve ever had. The rolled oats give it body, the steel cut
oats give it texture, the milk gives it creaminess, and the salt a
mouth-filling savory-ness that, although surprising at first bite, once
balanced with your sweetener of choice, makes this something you will scrape to
the bottom of the bowl.
my readers. When she mentioned that this
was a recipe that made a “huge impact” on her “breakfast habits” I was
immediately intrigued. When I saw it was
a porridge recipe I knew I had to try it.
I love oatmeal, or porridge, or whatever homey sounding breakfast cereal
comes my way. This was certainly no
exception. And despite the many, many times I have made oatmeal, I have, yet again, found a new way to love it. As the recipe promises, this was indeed one
of the most luxurious bowls of porridge I’ve ever had. The rolled oats give it body, the steel cut
oats give it texture, the milk gives it creaminess, and the salt a
mouth-filling savory-ness that, although surprising at first bite, once
balanced with your sweetener of choice, makes this something you will scrape to
the bottom of the bowl.
So although the air sizzles dangerously, and I am firmly
planted in from of a computer instead of on a beach somewhere, I comfort myself
with these little indulgences – like flouting summer’s rules with porridge for
breakfast.
planted in from of a computer instead of on a beach somewhere, I comfort myself
with these little indulgences – like flouting summer’s rules with porridge for
breakfast.
This porridge looks very easy to create. I think I'd try making this tomorrow.I love oatmeals too and good timing, I think I still have some cinnamon powder left in the pantry. 😀
A delicious porridge! A good way of starting the day…
Cheers,
Rosa
a fruity porridge
This porridge looks fresh and healthy.
A great way to start your day feeling light and full of energy.
I'm happy you love it as well 🙂 did you use the amount of salt rec in the recipe? I was a bit hesitant at first but did it anyway. so happy i did.salt and butter can absolutely do no wrong in my book!
Hi Kathleen! Hope you enjoy it!
Hi Rosa! I agree that it is a good way to start the day 🙂 And it keeps you full til lunch!
Hi Louise! Yep 😉
Hi Sarah! It is! 🙂
Hi Nayna! Thank you so much for the link!! Yes, I used the same amount the recipe called for despite a little apprehension 🙂 This one's a winner!
That's one lovely bowl of porridge. In this heat, I'd consider it for a sweet workday supper rather than breakfast; mornings are for the sweetest, coldest mangoes!
I agree. I ask myself why I still have oatmeal in the morning. Whatever. stomach is happy this way 😀
I just tried this, and it's delicious! I added dried cranberries and brown sugar to it.
Where do you get steel cut oats? I've only seen rolled oats in Phil. supermarkets
Hi Anonymous — you can find them at Healthy Options, although sometimes I find them in Rustans as well 🙂
How would I go about this if I want to make it with just rolled oats and leave out the steelcut?
Sounds delicious, but I would use a bit less sugar, would be healthier.