The Perfect Porridge. Free UK Delivery on Eligible Orders Made from the fruiting body of the mushroom. The first thing you need is some decent oats. Go organic and go chunky - they take longer to cook but it's worth the effort, and it will cook right down into a gorgeous smooth porridge.
The important thing is that porridge should be creamy in texture (lots of stirring required), but with enough chewy bite. Porridge is as simple a dish as there is, yet there are dozens of ways to take it from good to great — or, as Goldilocks would have it, from a little too much of this or that to just right. Emma Hughes investigates the dish and speaks to three chefs to get their tips for perfect porridge. You can have The Perfect Porridge using 5 ingredients and 2 steps. Here is how you achieve that.
Ingredients of The Perfect Porridge
- You need 50 gm of Porridge Oats.
- It's 350 ml of Milk/Water.
- You need of Greek yogurt.
- Prepare of Honey.
- You need of Salt.
The perfect winter breakfast, this creamy-tasting porridge is topped with great value thawed frozen fruit and toasted flaked almonds for extra protein. We're going to talk through the two main types of oats used for porridge; rolled oats and instant oats. Rolled oats, often referred to as jumbo oats or old-fashioned oats have been steamed and flattened or 'rolled' during the milling process. Due to the thicker oats they make a great bowl of creamy oats.
The Perfect Porridge instructions
- Add oats in a saucepan, pour milk or water and sprinkle pinch of salt to this. Bring to boil and simmer for 5 minutes. Stir continuously don't let it stick to bottom..
- Pour into bowl. Thin the Greek yogurt with little milk, pour this over porridge. Drizzle honey as your wish. Serve warm..
Spoon the oats into a small non-stick saucepan. The oats used for porridge are usually rolled rather than pinhead or steel-cut, as they cook faster. Also popular, Scottish oats are stone-ground and end up somewhere in between rolled oats and steel-cut. Both rolled and Scottish oats make delicious porridge. I eventually settled on my own perfect bowl of porridge: place a quarter of a cup (per person) of unsoaked McCann's steel cut oats in a pan with one cup (per person) of Scottish mineral water such.
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