Porridge lots of ways
Base recipe:
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160 g Oats
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600 ml Water/ milk
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Sea salt
Place the oats and the milk or water in a large pan over a medium heat.
Add a tiny pinch of salt and stir with a wooden spoon.
Bring to a steady simmer for 5 to 6 minutes, stirring as often as you can to give you a smooth creamy porridge – if you like your porridge runnier, simply add a splash more milk or water until you've got the consistency you like.
Variations Sweet and Salty
Soya sauce and roasted sesame:
Roast white sesame in a pan without oil, when it is ready add a bit of salt and mortar it!
If your porridge is ready add the sesame and a bit of soya sauce!
Blackberry and apple:
Pull off the apple stalk, then cut it in tiny pieces
Stir the grated apple and most of the honey through the porridge for the last few minutes of cooking.
Squash in most of the blackberries, then serve with the remaining scattered on top and the remaining honey drizzled over.
For banana, almond and cinnamon porridge:
1. Peel, then slice the bananas on a chopping board
2. Add the almonds to a small non-stick frying pan over a medium heat (there's no need for oil) for 3 to 4 minutes, or until lightly golden, stirring occasionally.
3. Stir the cinnamon, poppy seeds and most of the maple syrup or honey through the porridge.
4. Serve with the bananas and toasted almonds on top and the remaining syrup or honey drizzled over.
Enjoy :)
