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Porridge |
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#1 |
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Forum Member
Join Date: May 2011
Posts: 2,035
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Porridge
I've recently discovered that I really enjoy eating porridge. Seems a shame I've missed out on it for all of these years! So, how do you like yours - sweet, salty, runny, stodgy?
I like mine runny, but with lumps, made with mostly water and a bit of milk in the microwave. Sprinkle of sugar on top and/or few squares of chocolate pushed into it to make little melted choc pockets. Ooh, Can't wait for breakfast now. I haven't tried it savory yet, but I will next evening I'm just cooking for one. An extremely welcome bonus is that eating porridge has instantly fixed the problems I've had with constipation for years (TMI?) |
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#2 |
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Forum Member
Join Date: Apr 2008
Posts: 2,579
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I've been a fan of porridge since I was a child. Back in those days I had it half milk, half water with some salt and then more milk and sugar on top. Nowadays I have it half 1% milk, half water with no salt. I have only fruit with it, either blueberries, mixed soaked dried fruit, apple with cinnamon and sultanas, the choice is endless. I don't care if the porridge is thick or runny.
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#3 |
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Forum Member
Join Date: Sep 2011
Posts: 17,247
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I had the alpen porridge this morning, it was lovely!
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#4 |
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Forum Member
Join Date: May 2011
Posts: 2,035
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Alpen porridge, sounds interesting. Where did you buy it? Is it like porridge with Alpen type stuff in it?
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#5 |
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Forum Member
Join Date: Mar 2007
Posts: 1,577
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I like jumbo oats made with water, milk and sugar added after. I cook it before I take my dog out, when I come back I reheat with a bit of extra water - tastes better as it has time to mature!
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#6 |
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Forum Member
Join Date: Feb 2011
Location: Warwickshire
Posts: 8,101
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I used to love ready brek however since discovering the Quaker rolled oats I now much prefer that!
I like mine fairly thick with lots of honey |
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#7 |
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Forum Member
Join Date: May 2009
Location: Notts
Posts: 2,671
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I like Mornflake oats with semiskimmed milk and honey.
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#8 |
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Forum Member
Join Date: Dec 2006
Location: NZ♥Sydney-UK-CYBERDAZZLE
Posts: 5,686
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I buy Porridge frequently to add to the bird's food ~especially in winter
I love thick porridge with milk poured over it and sugar sprinkled on top I made some lately ~I cooked it up partially then added a good handful of sultanas ~ ~I was nice hot at the time ~and later had some heated in the microwave and the rest in a cold slab ~the next day It was good every which way
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#9 |
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Forum Member
Join Date: Feb 2013
Posts: 1,859
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I like it best, reasonably thick, with chopped banana, pecans and a drizzle of good maple syrup.
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#10 |
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Inactive Member
Join Date: Jan 2014
Location: The lounge of purgatory
Posts: 1,054
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I always have one with apricot and almond bits in it.
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#11 |
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Forum Member
Join Date: Nov 2002
Posts: 76,851
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I think the microwave oven has rescued porridge !
I'd never eat it now if I had to make it in a pan like in the olden days I make mine with skimmed milk and sugar.....I don't usually add to it but recently I've been adding a handful of nixed nuts I usually get the Sainsbury hand rolled oats but I've got an unopened bag of Flanahan's Irish Oats to try next...... |
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#12 |
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Forum Member
Join Date: Aug 2006
Posts: 3,931
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Half porridge and half stewed apple is a really nice breakfast' with a bit of golden syrup and milk or cream. I agree about the microwave, s much easier to use this cooking method.
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#13 |
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Forum Member
Join Date: Dec 2013
Posts: 6,527
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For a long time I would buy the pre-packaged oats, but since I started cutting down on the sugar in my diet, I switched to plain porridge oats and add my own things like apple, raisins, and cinnamon, for example. It definitely doesn't taste as sweet, and I'm fine with that, my palate needs time to adjust.
I make mine with milk, and I like it more runny than thick, somewhere in the middle though. Honey or jam can also be nice, but I have to be mindful of the sugar in those too. |
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#14 |
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Forum Member
Join Date: Feb 2012
Posts: 930
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Porridge is the devil.
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#15 |
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Forum Member
Join Date: Apr 2005
Location: Nottingham, UK
Posts: 11,892
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I'm currently switching from Ready Brek to Quaker Oats. I'm not sure if both, either or neither would count as porridge, but I'm not seeing much difference between them. I'm making them the same way, with milk in a microwave in a bowl, sugar added after. (I may experiment with syrups/honey, but I'm not sure that mixes in well in a bowl?)
The times given on the packets are way too long for me. Quaker Oats says 3.5 minutes, but even 1.5 was too long. |
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#16 |
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Inactive Member
Join Date: Jan 2014
Location: The lounge of purgatory
Posts: 1,054
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Quote:
I'm currently switching from Ready Brek to Quaker Oats. I'm not sure if both, either or neither would count as porridge, but I'm not seeing much difference between them. I'm making them the same way, with milk in a microwave in a bowl, sugar added after. (I may experiment with syrups/honey, but I'm not sure that mixes in well in a bowl?)
The times given on the packets are way too long for me. Quaker Oats says 3.5 minutes, but even 1.5 was too long. |
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#17 |
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Forum Member
Join Date: Sep 2011
Posts: 22
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I use 50g rolled oats and pour on boiling water to cover and leave it overnight and just warm it through in the microwave in the morning, I enjoy it extremely thick with a touch of cinnamon and half a Weetabix crumbled on the top so there is texture too.
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#18 |
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Forum Member
Join Date: Feb 2013
Posts: 1,859
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Quote:
I use 50g rolled oats and pour on boiling water to cover and leave it overnight and just warm it through in the microwave in the morning, I enjoy it extremely thick with a touch of cinnamon and half a Weetabix crumbled on the top so there is texture too.
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#19 |
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Forum Member
Join Date: Oct 2012
Location: London
Posts: 4,710
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Quote:
I think the microwave oven has rescued porridge !
I'd never eat it now if I had to make it in a pan like in the olden days ... Be careful about porridge volcanoes in microwaves and consequent washing up. Always have the bowl on a plate. I add a dollop of marmalade to it. |
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#20 |
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Inactive Member
Join Date: Jan 2014
Location: The lounge of purgatory
Posts: 1,054
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Quote:
I use the microwave on medium power for 3 mins and then one minute medium at a time.
Be careful about porridge volcanoes in microwaves and consequent washing up. Always have the bowl on a plate. I add a dollop of marmalade to it.
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#21 |
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Forum Member
Join Date: Aug 2010
Posts: 7,333
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I don't have a microwave so I pan cook my porridge
With apple and cinnamon |
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#22 |
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Forum Member
Join Date: Nov 2002
Posts: 76,851
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Quote:
I use the microwave on medium power for 3 mins and then one minute medium at a time.
Be careful about porridge volcanoes in microwaves and consequent washing up. Always have the bowl on a plate. I add a dollop of marmalade to it. then I stir it and give it another 3 minutes but keep my eye on it ready to shut down when it approaches the rim of the bowl..... |
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#23 |
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Forum Member
Join Date: May 2011
Posts: 2,035
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I microwave. I started with a jug but kept getting volcano eruptions so now I use a massive plastic mixing bowl, so easy, so yummy, so healthy (until I add chocolate or sugar).
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#24 |
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Inactive Member
Join Date: Jan 2014
Location: The lounge of purgatory
Posts: 1,054
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Quote:
I microwave. I started with a jug but kept getting volcano eruptions so now I use a massive plastic mixing bowl, so easy, so yummy, so healthy (until I add chocolate or sugar).
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#25 |
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Forum Member
Join Date: May 2011
Posts: 2,035
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I was wondering, since people do make it with salt, what would it be like with cheese and a sunny side up egg, a bit like American's do for breakfast with grits? I might try it...
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