I bought a book. About porridge. No, not Goldilocks and the 3 Bears (yes, you know who I’m talking about……..burglar, vandal and thief. She breaks into the house, smashes up the chairs, eats the porridge, and finally trashes the bedroom), but Porridge: Oats and their Many Benefits. It’s a very interesting book. Not only gives you some really nice looking recipes, but also looks at the health benefits, gives you some beauty treatments, and looks at the history of these unassuming little grains. However, I was rather surprised that, even though the author gives recipes for ‘traditional porridge, basic porridge’ and another two listed as ‘Traditional Scottish Porridge’, nowhere does she list the way that I, my Mother AND my Grandmother (all Scots to our bones) make/made it. All of these recipes list cooking the oats with the milk. I can tell you that I have spat out porridge made like this (yes, there is a hotel I will not darken the door of who served this abomination to me once).
‘Proper’ Scots Porridge
- 1 cup of porridge oats
- 2.5 cups of water
- 1 cup of milk
- 0.5 tsp of salt
Place the water, the oats and the salt in a saucepan and heat gently while stirring constantly with a wooden spoon. After about 5 minutes it will thicken and become gloopy. Pour into a bowl. Keep your milk separate. If you add it, it will cool the porridge down. Take a little bit of milk onto your spoon and then a little bit of porridge. Eat. You may, if you are like me, even add a little more salt.
Oh, and do you like the bigger photos? I’m trying them as an experiment.